Food Preferences of Patients with Citrin Deficiency

Citrin deficiency is characterized by a wide range of symptoms from infancy through adulthood and presents a distinct preference for a diet composed of high protein, high fat, and low carbohydrate. The present study elucidates the important criteria by patients with citrin deficiency for food selection through detailed analysis of their food preferences. The survey was conducted in 70 citrin-deficient patients aged 2–63 years and 55 control subjects aged 2–74 years and inquired about their preference for 435 food items using a scale of 1–4 (the higher, the more favored). The results showed that the foods marked as “dislike” accounted for 36.5% in the patient group, significantly higher than the 16.0% in the controls. The results also showed that patients clearly disliked foods with 20–24 (% of energy) or less protein, 45–54% (of energy) or less fat, and 30–39% (of energy) or more carbohydrate. Multiple regression analysis showed carbohydrates had the strongest influence on patients’ food preference (β = −0.503). It also showed female patients had a stronger aversion to foods with high carbohydrates than males. The protein, fat, and carbohydrate energy ratio (PFC) of highly favored foods among patients was almost the same as the average PFC ratio of their daily diet (protein 20–22: fat 47–51: carbohydrates 28–32). The data strongly suggest that from early infancy, patients start aspiring to a nutritional balance that can compensate for the metabolism dissonance caused by citrin deficiency in every food.

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Food Preferences in Dogs: Effect of Dietary Composition and Intrinsic Variables on Diet Selection

Animals ◽

10.3390/ani9050219 ◽

2019 ◽

Vol 9 (5) ◽

pp. 219 ◽

Cited By ~ 2

Author(s):

Raúl A. Alegría-Morán ◽

Sergio A. Guzmán-Pino ◽

Juan Ignacio Egaña ◽

Carem Muñoz ◽

Jaime Figueroa

Keyword(s):

Dry Matter ◽

Food Preference ◽

Negative Impact ◽

Food Selection ◽

Food Preferences ◽

Principal Component ◽

Food Choices ◽

Food Cues ◽

Hot Season ◽

Fourth Component

A ten-year food preference database (2007–2017) was used to relate food selection in dogs to the nutritional components of diets by doing a principal component analysis (PCA) and a linear regression between components obtained and dogs’ preferences. Intake and preference of preferred diets were analyzed by dogs’ sex, breed, age, body weight, and the season of the year (hot or cold). The fourth component after PCA presented a relation with food preferences (OR = −2.699, p = 0.026), showing negative correlations with crude fiber (rho = −0.196; P = 0.038) and dry matter (rho = −0.184; p = 0.049). Weight (OR = −1.35; p < 0.001), breed, both Boxer (OR = 10.62; p = 0.003) and Labrador Retriever (OR = 26.30; p < 0.001), and season (hot season) (OR = −5.27; p < 0.001) all influenced animals’ intake. Boxers presented a lower food preference compared to the other breeds (OR = −44.3; p < 0.001), while animals’ weight influenced preferences only in Boxers (OR = 2.02; p < 0.001). Finally, age and sex did not affect dogs’ preference or intake of preferred diets. Thus dry matter and fiber content have a negative impact on dogs’ food choices. Dogs’ weight, breed, and season affected food intake, but only breed affected dogs’ preferences, which is probably explained by adaptive changes in the detection, metabolization, and learning of nutritive food cues.

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Studying food preferences in captive cryptic folivores can assist in conservation planning: the case of the Lumholtz’s tree-kangaroo (Dendrolagus lumholtzi)

Australian Mammalogy ◽

10.1071/am13036 ◽

2014 ◽

Vol 36 (2) ◽

pp. 200 ◽

Cited By ~ 7

Author(s):

Sigrid Heise-Pavlov ◽

Clare Anderson ◽

Andrea Moshier

Keyword(s):

Food Selection ◽

Food Preferences ◽

Tropical Rainforests ◽

Fragmented Landscape ◽

Eastern Australia ◽

Wide Range ◽

North Eastern ◽

Browse Species ◽

General Preference ◽

Dendrolagus Lumholtzi

Food preferences of the arboreal Lumholtz’s tree-kangaroo (Dendrolagus lumholtzi), endemic to the tropical rainforests of north-eastern Australia, are largely unknown, but are likely to affect the movements of this mammal within its home range and across a fragmented landscape. Food selection was investigated by applying a consumption ranking system to 35 browse species provided to six captive animals throughout different years. Animals consumed foliage from a wide range of rainforest tree species, but at different intensities, suggesting that Lumholtz’s tree-kangaroo is a selective folivore. All studied animals showed a general preference for the foliage of the northern olive (Chionanthus ramiflorus) and the umbrella tree (Schefflera actinophylla) throughout the year while foliage from acacias (Acacia spp.), milky pine (Alstonia scholaris) and pink ash (Alphitonia petriei) was less frequently consumed. Foliage from figs (Ficus spp.) and the northern tamarind (Diploglottis diphyllostegia) was consumed at higher rates only at certain times of the year, suggesting the existence of seasonal preferences. The knowledge of general and seasonal food preferences of this large arboreal mammal may allow a better prediction of animal movements and therefore can assist in conservation efforts. Recommendations for the integration of these findings in restoration projects are given.

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Development and validation of the Child Three-Factor Eating Questionnaire (CTFEQr17)

Public Health Nutrition ◽

10.1017/s1368980018001210 ◽

2018 ◽

Vol 21 (14) ◽

pp. 2558-2567 ◽

Cited By ~ 10

Author(s):

Eleanor J Bryant ◽

David Thivel ◽

Jean-Philippe Chaput ◽

Vicky Drapeau ◽

John E Blundell ◽

...

Keyword(s):

Factor Structure ◽

Emotional Eating ◽

Food Preference ◽

Phase 1 ◽

Food Preferences ◽

High Fat ◽

Two Phase ◽

Three Factor Eating Questionnaire ◽

High Level ◽

Three Factor

AbstractObjectiveTo develop and validate a child and adolescent version of the Three-Factor Eating Questionnaire (CTFEQr17) and to assess its psychometric properties and factor structure. We also examined associations between the CTFEQr17 and BMI and food preferences.DesignA two-phase approach was utilized, employing both qualitative and quantitative methodologies.SettingPrimary and secondary schools, UK.SubjectsIn phase 1, seventy-six children (thirty-nine boys; mean age 12·3 (sd1·4) years) were interviewed to ascertain their understanding of the original TFEQr21 and to develop accessible and understandable items to create the CTFEQr17. In phase 2, 433 children (230 boys; mean age 12·0 (sd1·7) years) completed the CTFEQr17 and a food preference questionnaire, a sub-sample (n253; 131 boys) had their height and weight measured, and forty-five children (twenty-three boys) were interviewed to determine their understanding of the CTFEQr17.ResultsThe CTFEQr17 showed good internal consistency (Cronbach’sα=0·85) and the three-factor structure was retained: cognitive restraint (CR), uncontrolled eating (UE) and emotional eating (EE). Qualitative data demonstrated a high level of understanding of the questionnaire (95 %). High CR was found to be significantly associated with a higher body weight, BMI and BMI percentile. High UE and EE scores were related to a preference for high-fat savoury and high-fat sweet foods. The relationships between CTFEQr17, anthropometry and food preferences were stronger for girls than boys.ConclusionsThe CTFEQr17 is a psychometrically sound questionnaire for use in children and adolescents, and associated with anthropometric and food preference measures.

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Allelic Variation in Taste Genes Is Associated with Taste and Diet Preferences and Dental Caries

Nutrients ◽

10.3390/nu11071491 ◽

2019 ◽

Vol 11 (7) ◽

pp. 1491 ◽

Cited By ~ 9

Author(s):

Linda Eriksson ◽

Anders Esberg ◽

Simon Haworth ◽

Pernilla Lif Holgerson ◽

Ingegerd Johansson

Keyword(s):

Food Intake ◽

Food Preference ◽

Glucose Transporter ◽

Allelic Variation ◽

Food Selection ◽

Taste Receptor ◽

Food Preferences ◽

Sweet Taste ◽

Taste Perception ◽

Diet Preferences

Taste and diet preferences are complex and influenced by both environmental and host traits while affecting both food selection and associated health outcomes. The present study genotyped 94 single nucleotide polymorphisms (SNPs) in previously reported taste and food intake related genes and assessed associations with taste threshold (TT) and preferred intensity (PT) of sweet, sour and bitter, food preferences, habitual diet intake, and caries status in healthy young Swedish men and women (n = 127). Polymorphisms in the GNAT3, SLC2A4, TAS1R1 and TAS1R2 genes were associated with variation in TT and PT for sweet taste as well as sweet food intake. Increasing PT for sweet was associated with increasing preference and intake of sugary foods. Similarly, increasing TT for sour was associated with increasing intake of sour foods, whereas the associations between food preference/intake and TT/PT for bitter was weak in this study group. Finally, allelic variation in the GNAT3, SLC2A2, SLC2A4, TAS1R1 and TAS1R2 genes was associated with caries status, whereas TT, PT and food preferences were not. It was concluded that variations in taste receptor, glucose transporter and gustducin encoding genes are related to taste perception, food preference and intake as well as the sugar-dependent caries disease.

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Seasonal changes in food selection and nutrition of captive platypuses (Ornithorhynchus anatinus)

Australian Journal of Zoology ◽

10.1071/zo18004 ◽

2017 ◽

Vol 65 (5) ◽

pp. 319 ◽

Cited By ~ 3

Author(s):

Jessica L. Thomas ◽

Kathrine A. Handasyde ◽

Peter Temple-Smith ◽

Marissa L. Parrott

Keyword(s):

Breeding Season ◽

Seasonal Changes ◽

Food Selection ◽

Food Preferences ◽

Food Items ◽

Ornithorhynchus Anatinus ◽

Seasonal Factors ◽

In Captivity ◽

The Mean ◽

Ad Libitum

Anecdotal observations of captive platypuses (Ornithorhynchus anatinus) suggest that they show a seasonal preference for particular foods, but this has never been rigorously measured. This study aimed to determine seasonal food preferences and energy consumption of captive platypuses so that better protocols for maintaining platypuses in captivity can be developed. Seven platypuses were fed an ad libitum diet with all food items weighed in and out of tanks. Food items were analysed for energy, fats, carbohydrates, proteins, vitamins and minerals. Platypuses preferred less mobile prey (mealworms, earthworms and fly pupae) over highly mobile prey (crayfish). There was no significant seasonal change in preference for different dietary items, which is more likely to be driven by prey behaviour. Crayfish contributed the largest percentage (mass) consumed and was highly nutritious. While the relative percentage of items in the diet did not change seasonally, the quantity eaten did. The mean energy intake of platypuses was 921 kJ kg–1 day–1 and varied seasonally, being lowest during the breeding season (810 kJ kg–1 day–1) and highest in the postbreeding season (1007 kJ kg–1 day–1). These changes were associated with preparation and recovery from the breeding season. We conclude that the platypus diet is influenced by nutrition and seasonal factors as well as by prey behaviour. This knowledge will contribute to improving the husbandry and management of platypuses, which are widely recognised as difficult to maintain in captivity.

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Comparing the impact of two types of bariatric surgery on food preferences: The BARIATASTE pilot study

Proceedings of The Nutrition Society ◽

10.1017/s0029665120003092 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Erika Guyot ◽

Sylvain Iceta ◽

Julie-Anne Nazare ◽

Emmanuel Disse ◽

Anestis Dougkas

Keyword(s):

Bariatric Surgery ◽

Pilot Study ◽

Binge Eating ◽

Weight Regain ◽

Food Preference ◽

Food Preferences ◽

High Fat ◽

Vitamin Deficiencies ◽

Significant Difference ◽

The Impact

AbstractIntroduction:Up to day, the most effective treatment for obesity is bariatric surgery. Nevertheless, weight regain may occur in almost 20% of the patients. Furthermore, nutritional complications such as protein malnutrition and vitamin deficiencies remain common. Clinical experience and scientific literature suggest changes in food preferences after bariatric surgery, which may contribute to weight loss and/or weight regain independently of the surgically-induced reduction of energy intake. Yet, there is inconsistency among the studies as they do not always use objective measures to assess food preferences and only few considered and compared the different types of surgical technics. Our objective was to study the impact of the type of bariatric surgery on the liking and wanting of consuming certain foods varying in composition and appearance.Materials and methods:We conducted a cross-sectional clinical trial among 90 patients followed at the Integrated Center for Obesity/Hospital of Lyon. The patients were divided into three groups according to whether they had an unoperated severe obesity (OB), a sleeve gastrectomy (LSG) or a gastric bypass (RYGB). We assessed food preferences using the Leeds Food Preference Questionnaire (LFPQ), a behavioral computer task. Binge eating, impulsivity and food addiction were assessed with self-report questionnaires. Statistical analysis of food preferences included ANOVAs, post-hoc comparisons of groups two-by-two and linear regressions to adjust results for potential confounders. Principal Components Analysis (PCA) and Hierarchical Cluster Analysis (HCA) were performed to determine food preference patterns and groups of individuals with similar food preferences.Results:Our results showed a significant difference in liking scores, with the OB group having higher scores for high-fat savory (HFSA), high-fat sweet (HFSW) and low-fat sweet foods (LFSW) (p < 0.0001) relative to LSG and RYGB groups. Additionally, LSG had greater score of liking for HFSA than RYGB (p = 0.001). There was a high correlation between the binge eating score and the liking scores for HFSA, HFSW and LFSW (p < 0.001).Discussion:Our study expands the knowledge regarding changes in food preferences after bariatric surgery and may help to better understand potential underlying mechanisms by comparing two different surgical technics. This pilot study will be followed by a prospective study of food preferences after bariatric surgery using the LFPQ, a buffet type food in an experimental restaurant and sensory measurements. Eventually, our project may contribute to modulate post-operative nutritional interventions in order to facilitate the adoption of a healthy diet.

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723-P: Effect of Low-Carbohydrate High-Fat vs. High-Carbohydrate Low-Fat Diet on HbA1c Control in Chinese Patients with Type 2 Diabetes

Diabetes ◽

10.2337/db20-723-p ◽

2020 ◽

Vol 69 (Supplement 1) ◽

pp. 723-P

Author(s):

LINGWANG AN ◽

DANDAN WANG ◽

XIAORONG SHI ◽

CHENHUI LIU ◽

KUEICHUN YEH ◽

...

Keyword(s):

Type 2 Diabetes ◽

Chinese Patients ◽

High Fat ◽

Low Fat ◽

High Carbohydrate ◽

Low Fat Diet ◽

Low Carbohydrate ◽

Hba1c Control

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Review of Curd, Paneer and Cheese as Nitya Asevaniya Ahara Dravya w.s.r. to Dadhi, Kilat and Kurchika

Journal of Ayurveda and Integrated Medical Sciences (JAIMS) ◽

10.21760/jaims.v2i1.7514 ◽

2017 ◽

Vol 2 (1) ◽

Author(s):

Saylee Deshmukh ◽

Vyas M. K.

Keyword(s):

Vitamin A ◽

Growth And Development ◽

Milk Protein ◽

The Body ◽

Rich Source ◽

Food Items ◽

Common Food ◽

Daily Diet ◽

Healthy Growth

Curd, Paneer and Cheese are rich source of milk protein, calcium, Vitamin A, Phosphorous, vitamins, minerals and protein which are required by the body in high proportions for healthy growth and development. It is common food in India. Cheese is also a rich source of fat. Curd, Paneer and Cheese can be correlated with Dadhi, Paneer and Cheese in Ayurveda classics which are listed in Nitya Asevaniya Ahara Dravya (food items not to be taken in daily diet). Present study aims to explain rationale behind description of these food items as Nitya Asevaniya Ahara Dravya.

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Food Preferences and Food Choice Determinants in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Nutrients ◽

10.3390/nu13082491 ◽

2021 ◽

Vol 13 (8) ◽

pp. 2491

Author(s):

Dominika Głąbska ◽

Dominika Skolmowska ◽

Dominika Guzek

Keyword(s):

Secondary School ◽

Food Choice ◽

Food Preference ◽

Food Preferences ◽

Food Choices ◽

Population Based ◽

School Students ◽

High Preference ◽

Quota Sampling ◽

Food Choice Motives

Food preferences are within the most important determinants of food choices; however, little is known about their complex associations, and no studies were conducted in the period of the COVID-19 pandemic. The aim of the study was to analyze the association between food preferences and food choice determinants in adolescents aged 15–20 years within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study. The PLACE-19 Study included a random quota sampling conducted in the whole of Poland and covered a population-based sample of 2448 secondary school students. The food preferences were assessed using a validated Food Preference Questionnaire (FPQ), and the food choices were assessed using a validated Food Choice Questionnaire (FCQ). The statistical analysis comprised k-means clustering and linear regression adjusted for sex and age. Four homogenous clusters of respondents were defined based on the food choice motives—“healthy eaters” (health as the most important determinant of food choices), “hedonists” (convenience, sensory appeal, and price as the most important determinants), “indifferent consumers” (low significance for all determinants), and “demanding consumers” (high significance for all determinants). The preferences for all food categories differed when comparing between clusters presenting various food choice determinants (p < 0.001). The “healthy eaters” were characterized by the highest preference for vegetables; the “hedonists” preferred meat/fish, dairy, and snacks; the “demanding consumers” had a high preference for all food categories, while “indifferent consumers” had a low preference for all food categories. All preference scores were positively associated with mood, convenience, sensory appeal, natural content, and price (p < 0.05). The results confirmed the association between food preferences and food choice determinants in adolescents, as well as allowed adolescents to be clustered into segments to define various needs and motives among the identified segments. For public health purposes, it may be crucial to educate “hedonists,” with a high preference for meat/fish, dairy and snacks, accompanied by convenience, sensory appeal, and price as the most important determinants of their food choices.

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Effects of Palm Stearin versus Butter in the Context of Low-Carbohydrate/High-Fat and High-Carbohydrate/Low-Fat Diets on Circulating Lipids in a Controlled Feeding Study in Healthy Humans

Nutrients ◽

10.3390/nu13061944 ◽

2021 ◽

Vol 13 (6) ◽

pp. 1944

Author(s):

Parker N. Hyde ◽

Teryn N. Sapper ◽

Richard A. LaFountain ◽

Madison L. Kackley ◽

Alex Buga ◽

...

Keyword(s):

Particle Distribution ◽

Oxidized Ldl ◽

Saturated Fatty Acids ◽

Density Lipoprotein ◽

Palm Stearin ◽

High Fat ◽

Low Fat ◽

High Carbohydrate ◽

Ldl Particles ◽

Low Carbohydrate

Background. Foods rich in saturated fatty acids (SFAs) have been discouraged by virtue of their cholesterol-raising potential, but this effect is modulated by the food source and background level of carbohydrate. Objective. We aimed to compare the consumption of palm stearin (PS) versus butter on circulating cholesterol responses in the setting of both a low-carbohydrate/high-fat (LC/HF) and high-carbohydrate/low-fat (HC/LF) diet in healthy subjects. We also explored effects on plasma lipoprotein particle distribution and fatty acid composition. Methods. We performed a randomized, controlled-feeding, cross-over study that compared a PS- versus a Butter-based diet in a group of normocholesterolemic, non-obese adults. A controlled canola oil-based ‘Run-In’ diet preceded the experimental PS and Butter diets. All diets were eucaloric, provided for 3-weeks, and had the same macronutrient distribution but varied in primary fat source (40% of the total fat). The same Run-In and cross-over experiments were done in two separate groups who self-selected to either a LC/HF (n = 12) or a HC/LF (n = 12) diet track. The primary outcomes were low-density lipoprotein-cholesterol (LDL-C), high-density lipoprotein (HDL)-C, triglycerides, and LDL particle distribution. Results. Compared to PS, Butter resulted in higher LDL-C in both the LC/HF (13.4%, p = 0.003) and HC/LF (10.8%, p = 0.002) groups, which was primarily attributed to large LDL I and LDL IIa particles. There were no differences between PS and Butter in HDL-C, triglycerides, or small LDL particles. Oxidized LDL was lower after PS than Butter in LC/HF (p = 0.011), but not the HC/LF group. Conclusions. These results demonstrate that Butter raises LDL-C relative to PS in healthy normocholesterolemic adults regardless of background variations in carbohydrate and fat, an effect primarily attributed to larger cholesterol-rich LDL particles.

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