scholarly journals Associations between sweet taste function, oral complex carbohydrate sensitivity, liking and consumption of ad libitum sweet and non-sweet carbohydrate milkshakes among female adults

2019 ◽  
Vol 122 (07) ◽  
pp. 829-840
Author(s):  
Julia Y. Q. Low ◽  
Kathleen E. Lacy ◽  
Robert L. McBride ◽  
Russell S. J. Keast
Keyword(s):  
Detection Threshold ◽  
Sweet Taste ◽  
Eating Rate ◽  
Restrained Eaters ◽  
Complex Carbohydrate ◽  
System Sensitivity ◽  
Intensity Perception ◽  
Ad Libitum ◽  
Oral Sensitivity ◽  
Prospective Consumption

AbstractExcess energy intake is recognised as a strong contributing factor to the global rise of being overweight and obese. The aim of this paper was to investigate if oral sensitivity to complex carbohydrate relates to ad libitum consumption of complex carbohydrate foods in a sample group of female adults. Participants’ ((n 51 females): age 23·0 (sd 0·6) years (range 20·0–41·0 years); excluding restrained eaters) sensitivity towards maltodextrin (oral complex carbohydrate) and glucose (sweet taste) was assessed by measuring detection threshold (DT) and suprathreshold intensity perception (ST). A crossover design was used to assess consumption of two different iso-energetic preload milkshakes and ad libitum milkshakes – (1) glucose-based milkshake, (2) maltodextrin-based milkshake. Ad libitum intake (primary outcome) and eating rate, liking, hunger, fullness and prospective consumption ratings were measured. Participants who were more sensitive towards complex carbohydrate (maltodextrin DT) consumed significantly more maltodextrin-based milkshake in comparison with less-sensitive participants (P = 0·01) and this was independent of liking. Participants who had higher liking for glucose-based milkshake consumed significantly more glucose-based milkshake in comparison with participants with lower hedonic ratings (P = 0·049). The results provide support regarding the role of the oral system sensitivity (potentially taste) to complex carbohydrate and the prospective to overconsume complex carbohydrate-based milkshake in a single sitting.

Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions

2019 ◽  
Vol 44 (7) ◽  
pp. 435-447 ◽  
Author(s):  
Thomas Mouillot ◽  
Sophie Barthet ◽  
Lucie Janin ◽  
Camille Creteau ◽  
Hervé Devilliers ◽  
...  
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Molar Concentration ◽  
Cortical Activation ◽  
Taste Perception ◽  
Gustatory Cortex ◽  
Intensity Perception ◽  
Sucrose Solutions ◽  
Significant Difference ◽  
Sweetness Intensity

Abstract Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose – sit. A), and with an identical molar concentration (0.29 M – sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P < 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P < 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.

scholarly journals Increased satiety after intake of a chocolate milk drink compared with a carbonated beverage, but no difference in subsequent ad libitum lunch intake

2007 ◽  
Vol 97 (3) ◽  
pp. 579-583 ◽  
Author(s):  
Angela Harper ◽  
Anita James ◽  
Anne Flint ◽  
Arne Astrup
Keyword(s):  
Energy Intake ◽  
Energy Content ◽  
Normal Weight ◽  
Soft Drinks ◽  
Chocolate Milk ◽  
Sugar Sweetened Beverage ◽  
Significant Difference ◽  
Carbonated Beverage ◽  
Ad Libitum ◽  
Prospective Consumption

The rising rate of obesity has been blamed on increased consumption of sugar-sweetened soft drinks, such as carbonated sodas, which fail to satisfy hunger. The objective of the present study was to compare the effect on appetite and energy intake of a sugar-sweetened beverage (cola) and a chocolate milk drink, matched for energy content and volume. It was hypothesised that chocolate milk may be more satiating because of its protein content. Twenty-two healthy young men (age 23 (sd 1·8) years) of normal weight (BMI 22·2 (sd 1·5) kg/m2) were recruited to the randomised cross-over study. Visual analogue scales were used to record subjective appetite ratings every 30 min on each of two test days. A drink of 500 ml cola or chocolate milk (900 kJ) was ingested 30 min before an ad libitum lunch. Satiety and fullness were significantly greater (P = 0·0007, P = 0·0004, respectively) 30 min after chocolate milk than after cola. Ratings of prospective consumption and hunger were significantly greater after cola than after chocolate milk, both immediately after preload intake (P = 0·008, P = 0·01, respectively) and 30 min afterwards (P = 0·004, P = 0·01, respectively). There was no significant difference (P = 0·42) in ad libitum lunch intake after ingestion of chocolate milk (3145 (sd 1268) kJ) compared with cola (3286 (sd 1346) kJ). The results support the hypothesis that sweetened soft drinks are different from milk products in their impact on short-term hunger and satiety, although differences in subjective appetite scores were not translated into differences in energy intake.

scholarly journals How does food-cue exposure lead to larger meal sizes?

2008 ◽  
Vol 100 (6) ◽  
pp. 1325-1332 ◽  
Author(s):  
Danielle Ferriday ◽  
Jeffrey M. Brunstrom
Keyword(s):  
Cognitive Task ◽  
Cue Reactivity ◽  
Portion Size ◽  
Restrained Eaters ◽  
Cue Exposure ◽  
Portion Sizes ◽  
Before And After ◽  
Ad Libitum ◽  
Desire To Eat ◽  
Subsequent Intake

Exposure to the sight and smell of food influences our momentary desire to consume it. This study explored the process by which cue exposure promotes greater consumption of food. Three hypotheses were explored, cue exposure: (i) increases the planned consumption of food; (ii) increases tolerance of larger portion sizes; (iii) arrests the development of satiety. Female participants (n50) were each tested in two conditions. In a ‘cue condition’ they were exposed to the sight and smell of pizza for 60 s. Before and after this period they provided information about prospective and maximum tolerated portion sizes and their desire to eat pizza and other non-cued foods. Participants then consumed a fixed portion of pizza, rated their hunger and were finally offeredad libitumaccess to pizza. In the ‘no-cue condition’, cue exposure was replaced with a cognitive task. Cueing had little effect on tolerance of larger portion sizes or on hunger after consuming the fixed portion. Instead, it increased prospective pizza portion size and subsequent intake of pizza. Together, these results suggest that cueing increases the amount of food that people actively plan to eat. This plan is then executed, leading to greater intake. Pizza cueing also increased prospective portion size of other foods. Thus, contrary to previous reports, effects of exposure may generalise to other foods. Finally, we found evidence that restrained eaters are less ‘cue reactive’ than unrestrained eaters. In future, our approach might be adapted to consider whether heightened ‘cue reactivity’ represents a risk factor for obesity.

scholarly journals Evidence supporting oral sensitivity to complex carbohydrates independent of sweet taste sensitivity in humans

PLoS ONE ◽  
2017 ◽  
Vol 12 (12) ◽  
pp. e0188784 ◽  
Author(s):  
Julia Y. Q. Low ◽  
Kathleen E. Lacy ◽  
Robert L. McBride ◽  
Russell S. J. Keast
Keyword(s):  
Sweet Taste ◽  
Taste Sensitivity ◽  
Complex Carbohydrates ◽  
Oral Sensitivity

scholarly journals Sensory Profiles of Carrot (Daucus carota L.) Cultivars Grown in Georgia

HortScience ◽  
1999 ◽  
Vol 34 (4) ◽  
pp. 625-628 ◽  
Author(s):  
L.A. Gills ◽  
A.V.A. Resurreccion ◽  
W.C. Hurst ◽  
A.E. Reynolds ◽  
S.C. Phatak
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Total Sugar ◽  
Taste Intensity ◽  
Daucus Carota L ◽  
Perceived Intensity ◽  
Intensity Perception ◽  
Sensory Color ◽  
Textural Attributes ◽  
Sensory Profiles

Descriptive analysis was used to compare sensory color, flavor, and textural attributes of Georgia-grown carrots. The relation between °Brix, total sugar, and intensity perception of sweetness was also studied. Significant differences existed in the perception of sweet taste and of color, and in levels of °Brix and percentage of sugar among all cultivars, but perceived intensity of sweetness was not related to the levels of °Brix or percentage of sugar. No significant differences were found among cultivars in harsh carroty, green, astringent, and earthy flavors, and in the perception of sour taste. Intensity ratings for perceived hardness were nonsignificant in either study. Differences in sensory profiles existed among all cultivars, but no trend was evident in the relation of sweetness to harsh flavor.

Measurement of short term intake rate (STIR) to predict in vivo parameters in sheep

1998 ◽  
Vol 1998 ◽  
pp. 98-98 ◽  
Author(s):  
D. L. Romney ◽  
M. Gill
Keyword(s):  
Rapid Method ◽  
Positive Relationship ◽  
Physical Characteristics ◽  
Intake Rate ◽  
Eating Rate ◽  
Short Term ◽  
Ad Libitum ◽  
Voluntary Intake

It might be expected that the same physical characteristics of a feed, determining the rate of breakdown in the rumen and physical fill, might also influence the rate at which an animal is able to eat a feed. Moseley and Manendez (1989) observed a positive relationship between intake rate measured over 1 minute periods and voluntary intake ad libitum. These authors also suggested that determination of eating rate could be used as a rapid method to evaluate intake characteristics of forages. The present work examines further the potential of what will now be referred to as short term intake rate (STIR value), as a method to rank forages in terms of their potential intake, digestibility and rate of passage.

scholarly journals Cracker shape modifies ad libitum snack intake of crackers with cheese dip

2020 ◽  
Vol 124 (9) ◽  
pp. 988-997 ◽  
Author(s):  
Arianne van Eck ◽  
Anouk van Stratum ◽  
Dimitra Achlada ◽  
Benoît Goldschmidt ◽  
Elke Scholten ◽  
...  
Keyword(s):  
Energy Intake ◽  
High Energy ◽  
Crossover Design ◽  
Intake Rate ◽  
Eating Rate ◽  
Video Recordings ◽  
Food Properties ◽  
Moderate Energy ◽  
Ad Libitum ◽  
Energy Intake Rate

AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

scholarly journals Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4·5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort

2017 ◽  
Vol 117 (7) ◽  
pp. 1042-1051 ◽  
Author(s):  
Anna Fogel ◽  
Ai Ting Goh ◽  
Lisa R. Fries ◽  
Suresh A. Sadananthan ◽  
S. Sendhil Velan ◽  
...  
Keyword(s):  
Energy Intake ◽  
Weight Status ◽  
Energy Content ◽  
Whole Body ◽  
Growing Up ◽  
Eating Rate ◽  
Eating Behaviours ◽  
Child Weight ◽  
Ad Libitum ◽  
The Relationship

AbstractFaster eating rates are associated with increased energy intake, but little is known about the relationship between children’s eating rate, food intake and adiposity. We examined whether children who eat faster consume more energy and whether this is associated with higher weight status and adiposity. We hypothesised that eating rate mediates the relationship between child weight and ad libitum energy intake. Children (n 386) from the Growing Up in Singapore Towards Healthy Outcomes cohort participated in a video-recorded ad libitum lunch at 4·5 years to measure acute energy intake. Videos were coded for three eating-behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min). BMI and anthropometric indices of adiposity were measured. A subset of children underwent MRI scanning (n 153) to measure abdominal subcutaneous and visceral adiposity. Children above/below the median eating rate were categorised as slower and faster eaters, and compared across body composition measures. There was a strong positive relationship between eating rate and energy intake (r 0·61, P<0·001) and a positive linear relationship between eating rate and children’s BMI status. Faster eaters consumed 75 % more energy content than slower eating children (Δ548 kJ (Δ131 kcal); 95 % CI 107·6, 154·4, P<0·001), and had higher whole-body (P<0·05) and subcutaneous abdominal adiposity (Δ118·3 cc; 95 % CI 24·0, 212·7, P=0·014). Mediation analysis showed that eating rate mediates the link between child weight and energy intake during a meal (b 13·59; 95 % CI 7·48, 21·83). Children who ate faster had higher energy intake, and this was associated with increased BMI z-score and adiposity.

scholarly journals Severe Sleep Restriction Suppresses Appetite Independent of Effects on Food Intake-Regulating Hormones

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1672-1672
Author(s):  
Patrick Radcliffe ◽  
Claire Whitney ◽  
Heather Fagnant ◽  
Marques Wilson ◽  
Tracey Smith ◽  
...  
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Peptide Yy ◽  
Sleep Restriction ◽  
Us Army ◽  
Funding Sources ◽  
Time Interaction ◽  
Main Effect ◽  
Ad Libitum ◽  
Prospective Consumption

Abstract Objectives Several nights of moderate (4–5 hr/night) sleep restriction increases appetite and energy intake, and may alter circulating concentrations of food intake-regulating hormones. Whether more severe sleep restriction has similar effects is undetermined. This study aimed to determine the effects of severe, short-term sleep restriction on appetite and food intake-regulating hormones. Methods Randomized, crossover study in which 18 healthy men (mean ± SD: BMI 24.4 ± 2.3 kg/m2, 20 ± 2 yr) were assigned to three consecutive nights of sleep restriction (SR; 2 hr sleep/night) or adequate sleep (AS; 7–9 hr sleep/night) with controlled feeding and activity throughout the 3-day period. On day 4, participants consumed a standardized breakfast. Appetite ratings, and circulating ghrelin, peptide-YY (PYY), glucagon-like peptide (GLP-1), insulin, and glucose concentrations were measured before and for 4hr after the meal. Ad libitum energy and macronutrient intakes were then measured at a provided buffet lunch. Results Median PYY (–21%) and GLP-1 (–14%) concentrations were lower, and median glucose (3%) concentrations were higher after SR relative to after AS (main effect of condition, P &lt; 0.05; condition-by-time interaction, P = NS). Ghrelin and insulin did not differ between conditions. Mean hunger (–23%), desire to eat (–23%), and prospective consumption (–18%) ratings were all lower, and mean fullness (27%) ratings were higher after SR relative to after AS (main effect of condition, P &lt; 0.05; condition-by-time interaction, P = NS). Ad libitum energy intake at the lunch meal was 14% lower after SR relative to after AS (–332 kcal [95% CI: −479, −185] P &lt; 0.001), but macronutrient composition did not differ. Conclusions In contrast with reported effects of moderate sleep restriction, severe sleep restriction reduced appetite and energy intake. Appetite suppression was likely not due to the observed differences in food intake-regulating hormones as sleep-restriction induced reductions in PYY and GLP-1 concentrations would be expected to increase appetite. Funding Sources US Army MRDC. Authors’ views do not reflect official DoD or Army policy.

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