Pasta Meal Research Articles

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m−2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S1, 0 kcal), water with strawberry aroma (S2, 0 kcal), water with sucrose and citric acid (S3, 48 kcal) and water with strawberry aroma, sucrose and citric acid (S4, 48 kcal). Appetite sensation did not differ between the S1 (water), S2 (aroma) and S3 (taste) conditions. Compared with S1 (water), S2 (aroma) and S3 (taste), S4 (aroma + taste) suppressed hunger sensation over the 15 min sample drink consumption period (satiation) (p < 0.05). S4 (aroma + taste) further reduced hunger sensation (satiety) more than S1 at 5, 20 and 30 min after the drink was consumed (p < 0.05), more than S2 (aroma) at 5 and 20 min after the drink was consumed (p < 0.05), and more than S3 (taste) at 5 min after the drink was consumed (p < 0.05). Subsequent pasta energy intake did not vary between the sample drink conditions. S4 (aroma + taste) had the strongest perceived flavour. This study suggests that the combination of aroma and taste induced greater satiation and short-term satiety than the independent aroma or taste and water, potentially via increasing the perceived flavour intensity or by enhancing the perceived flavour quality and complexity as a result of aroma-taste cross-modal perception.

Novel Methodological Considerations Regarding the Use of Visual Analog Scale (VAS) Questionnaires to Assess Appetite Control and Satiety

BackgroundVAS questionnaires are commonly used in appetite research to measure postprandial changes in hunger and fullness as markers of subsequent food intake. The current prevalence of smartphone usage provides an opportunistic platform to assess these questions. However, little is known with respect to whether the repetitive use of these questionnaires influence eating behavior or whether novel modifications in their delivery are warranted.ObjectivesTo compare VAS appetite and satiety questionnaires delivered through a smartphone application vs. a commonly used computerized program and to test whether the use of these questionnaires alter subsequent eating behavior.MethodsTwelve healthy young adults (age: 22±1 y; BMI: 22.1±0.9 kg/m2) completed the following randomized crossover design study. On five separate days, the participants came to the facility between 7–9 am and were placed in a room that was void of all time cues. Within 30 min after arrival, they were provided with a 130 kcal preload breakfast containing 30 g protein. During four of the five testing days, the participants completed VAS questionnaires (hunger, fullness, desire to eat, prospective food consumption) every 30 min for 4h using the respective appetite applications (ScaleKit) on an iPod Touch (Apple; Cupertino, CA) or netbook computer application (AVAS; Neurobehavioral Research Laboratory and Clinic; San Antonio, TX). At the end of the 4h periods, the participants were provided with an ad libitum pasta meal to consume until ‘comfortably full.’ To examine the influence of VAS assessment on subsequent eating behavior, no questionnaires were provided over the 4h period on one of the five testing days.ResultsNo differences in 4h postprandial hunger, fullness, desire to eat, or prospective food consumption were observed between the smartphone application and the computer program. Additionally, no differences in energy content consumed at the subsequent eating occasions were observed between the days that included the VAS questionnaires (484 ± 50 kcal) vs. no questionnaires (500 ± 53 kcal).ConclusionsThe use of a newly developed VAS smartphone application provides similar measures of reported appetite and satiety compared to a previously validated computer program and the use of VAS questionnaires does not influence subsequent eating behavior.Support or Funding InformationInternal Funds

Effects of consuming different protein preloads on appetite, satiety, and subsequent food intake

BackgroundConsistent data from acute, single preload studies demonstrate improvements in perceived appetite and satiety following the consumption of high‐protein preloads compared to normal protein preloads. However, it is currently unclear as to whether protein quality (i.e., protein source) influences these outcomes.ObjectiveTo examine whether the consumption of protein preloads (egg white isolate, whey isolate, micellar casein, and instant egg white) differentially modulate postprandial hunger, fullness, desire to eat, prospective food consumption, eating initiation, and subsequent food intake.MethodsTwelve young adults (age: 22±1 y; BMI: 22.1±0.9 kg/m2) reported to the research facility between 7 – 9 am to complete each 4‐h testing day. A set of questionnaires assessing perceived hunger, fullness, desire to eat, prospective food consumption were completed followed by the consumption of the 130 kcal beverage preloads, varying in protein source. A water preload was also included as a control. The same set of questionnaires along with the assessment of whether they would like to eat again were completed every 30 min throughout the 4‐h postprandial period. After the 4‐h, the participants were given an ad libitum pasta meal to consume until ‘comfortably full.’ResultsThe consumption of the protein preloads improved hunger, fullness, desire to eat, prospective food consumption and delayed the request to eat again vs. the control (water); however, no differences in appetite and satiety outcomes were observed between protein sources. No differences in energy content at the lunch meal were observed between any preloads.ConclusionsWhen comparing high‐quality animal‐based proteins consumed as a beverage preload, relatively no differences in markers of appetite control and satiety were detected, suggesting that protein quality has little impact on these outcomes when consuming 30g of protein.Support or Funding InformationRembrandt Foods

The effect of bitter, umami and sweet tastants on the food intake regulation

Background. In the past decades, the prevalence of obesity and overweight has risen to epidemic dimensions. Nowadays, there is a great demand for new and efficient treatments to decrease this prevalence. Literature revealed, that the gastrointestinal tract contains taste receptors, similar to those present on the tongue, which may have an influence on the regulation of food intake and energy expenditure. However the exact working mechanism is unknown. Objective. This study investigated, the effects of the bitter-, sweet-, umami tastants and a combination of those on ad libitum food intake and gastrointestinal hormone release. Hypothesis. We hypothesized that an intraduodenal infusion of the bitter, umami and sweet tastants and a combination of these tastants, results in a significant reduction in food intake and an significant increase in the release of the gastrointestinal peptides GLP-1 and CCK. Furthermore, the largest reduction on ad libitum food intake, will be achieved by the combination treatment, because this will stimulate multiple taste receptors instead of just one group. Finally, a bitter infusion will induce greater effects on the ad libitum food intake and gastrointestinal hormone release, compared to the sweet and umami tastants. This because the bitter receptor is more sensitive to sense its tastant compared to the others.Methods. In this double blind, randomized, placebo controlled, cross-over study, we tested 15 healthy volunteers (Men: 5; Age 23.94±1.97 years; BMI 22.43±0.33 kg/m2 ). The study consisted of five identical test days. During these days, the effects of the tastants umami (Monosodium glutamate), sweet (Rebaudioside A), bitter (Quinine), a combination of these tastants and the placebo (tap water) treatment, were collected. This by infusing them into the duodenum by means of a nasoduodenal tube. Furthermore, multiple blood samples were drawn before, during and after the infusions to determine gastrointestinal peptide release of GLP-1 and CCK into the blood. Finally, an ad libitum pasta meal was provided to define the effects of the tastants on ad libitum meal intake.

Test-meal palatability is associated with overconsumption but better represents preceding changes in appetite in non-obese males

Single-course, ad libitum meals are recommended for the assessment of energy intake within appetite research. This study represents the first investigation of the comparative sensitivity of two single-course, ad libitum meals designed to differ in palatability. We conducted two experiments using a preload study design. All protocols were identical except for the energy content of the preloads (Expt 1: 579 and 1776 kJ; Expt 2: 828 and 4188 kJ). During each experiment, ten healthy men completed four experimental trials constituting a low- or high-energy preload beverage, a 60-min intermeal interval and consumption of a pasta-based or a porridge-based, ad libitum meal. Appetite ratings were measured throughout each trial, and palatability was assessed after food consumption. Preload manipulation did not influence appetite (P=0·791) or energy intake (P=0·561) in Expt 1. Palatability and energy intake were higher for the pasta meal than for the porridge meal in both experiments (palatability P≤0·002; energy intake P≤0·001). In Expt 2, consumption of the high-energy preload decreased appetite (P=0·051) and energy intake (P=0·002). Energy compensation was not significantly different between pasta and porridge meals (P=0·172), but was more strongly correlated with preceding changes in appetite at the pasta meal (r -0·758; P=0·011) than the porridge meal (r -0·498; P=0·143). The provision of a highly palatable, pasta-based meal produced energy intakes that were more representative of preceding appetite ratings, but the moderately palatable, porridge-based meal produced more ecologically valid energy intakes. Ad libitum meal selection and design may require a compromise between sensitivity and ecological validity.

Whole-grain pasta reduces appetite and meal-induced thermogenesis acutely: a pilot study

In epidemiological studies, the intake of foods rich in dietary fiber is associated with a reduced risk of developing overweight and type 2 diabetes. This work aims to identify acute strategies to regulate appetite and improve glucose control by using different pasta meals. Hence, 4 different isocaloric lunch meals, consisting of (i) refined-grain pasta (RG+T), (ii) whole-grain pasta (WG+T), (iii) lemon juice-supplemented refined-grain pasta (LRG+T), and (iv) refined-grain pasta with legumes (RG+L), were administered to 8 healthy participants in a crossover design. On the test days, participants underwent baseline measurements, including appetite sensation, blood sample, and resting energy expenditure (EE), after which the test lunch was served. Subjective appetite was assessed and a blood sample was taken each hour for 240 min, and postprandial EE was measured for 3 h. In repeated-measures analysis of covariance (ANCOVA), postprandial fullness (p = 0.001) increased and hunger (p = 0.038) decreased. WG+T had a lower EE than did both LGR+T (p = 0.02) and RG+L (p < 0.001). Likewise, meal-induced thermogenesis was lower for WG+T compared with RG+L (58 ± 81 kJ vs 248 ± 188 kJ; p < 0.05). Plasma glucose (p = 0.001) was lower for RG+T, and triacylglycerols (p = 0.02) increased for LRG+T; however, insulin, C-peptide, and ghrelin were comparable in all other meals. In conclusion, our study indicates that acute consumption of whole-grain pasta may promote fullness and reduce hunger, lowering postprandial thermogenesis, and adding lemon juice to the pasta or legumes does not appear to affect appetite. However, none of pasta meal alterations improved the postprandial metabolic profile.

Alternative nighttime nutrition regimens in glycogen storage disease type I: a controlled crossover study

Traditional approaches for nighttime glycemic control in glycogen storage disease type I (GSDI) include continuous tube feeding, or ingestion of uncooked corn starch (CS) at bedtime. A modified corn starch (MCS) has been shown to prolong euglycemia in some patients. The aim of this study was to evaluate whether stable nighttime glucose control can be achieved with other types of slowly digested carbohydrates in adult GSDI patients. In this cross-over study, nocturnal glucose control and fasting times were assessed with three different nocturnal nutrition regimens in five patients, using continuous glucose monitoring (CGMS) in an outpatient everyday life setting. For each patient, continuous glucose profiles were measured after ingestion of (1) CS, (2) MCS or (3) a pasta meal at bedtime, during 5 to 6 consecutive nights for each regimen. Stable nocturnal glucose control was achieved for all patients with a pasta meal, with a mean duration of glycemia >3.5 mmol/l of 7.6 h (range 5.7-10.8), and >4 mmol/l of 7 h (5.2-9.2), similar to CS and MCS. Fasting glucose before breakfast on workdays (after 7.1 ± 0.8 h) was not significantly different between the three interventions (CS 4.1 ± 0.5 mmol/l, MCS 4.6 ± 0.7 mmol/l, pasta 4.3 ± 0.9 mmol/l). During prolonged fasting on weekends, longer duration of normoglycemia was achieved with CS or MCS than with pasta. Consumption of cooked pasta is a suitable and more palatable alternative to uncooked corn starch to achieve nighttime glucose control in adult patients with GSDI.

Effects of awareness that food intake is being measured by a universal eating monitor on the consumption of a pasta lunch and a cookie snack in healthy female volunteers

To date, there have been no studies that have explicitly examined the effect of awareness on the consumption of food from a Universal Eating Monitor (UEM – hidden balance interfaced to a computer which covertly records eating behaviour). We tested whether awareness of a UEM affected consumption of a pasta lunch and a cookie snack. 39 female participants were randomly assigned to either an aware or unaware condition. After being informed of the presence of the UEM (aware) or not being told about its presence (unaware), participants consumed ad-libitum a pasta lunch from the UEM followed by a cookie snack. Awareness of the UEM did not significantly affect the amount of pasta or cookies eaten. However, awareness significantly reduced the rate of cookie consumption. These results suggest that awareness of being monitored by the UEM has no effect on the consumption of a pasta meal, but does influence the consumption of a cookie snack in the absence of hunger. Hence, energy dense snack foods consumed after a meal may be more susceptible to awareness of monitoring than staple food items.

Milk consumption following exercise reduces subsequent energy intake in female recreational exercisers.

The aim of this study was to evaluate the effects of skimmed milk as a recovery drink following moderate–vigorous cycling exercise on subsequent appetite and energy intake in healthy, female recreational exercisers. Utilising a randomised cross-over design, nine female recreational exercisers (19.7 ± 1.3 years) completed a test followed by two main exercise trials. The main trials were conducted following a standardised breakfast. Following 30 min of moderate-vigorous exercise (65% ), either 600 mL of skimmed milk or 600 mL of orange drink (475 mL orange juice from concentrate, 125 mL water), which were isoenergetic (0.88 MJ), were ingested, followed 60 min later with an ad libitum pasta meal. Absolute energy intake was reduced 25.2% ± 16.6% after consuming milk compared to the orange drink (2.39 ± 0.70 vs. 3.20 ± 0.84 MJ, respectively; p = 0.001). Relative energy intake (in relation to the energy content of the recovery drinks and energy expenditure) was significantly lower after milk consumption compared to the orange drink (1.49 ± 0.72 vs. 2.33 ± 0.90 MJ, respectively; p = 0.005). There were no differences in AUC (× 1 h) subjective appetite parameters (hunger, fullness and desire to eat) between trials. The consumption of skimmed milk following 30 min of moderate-vigorous cycling exercise reduces subsequent energy intake in female recreational exercisers.

The effects of functional fiber on postprandial glycemia, energy intake, satiety, palatability and gastrointestinal wellbeing: a randomized crossover trial.

BackgroundFiber intakes in developed countries are generally below those recommended by relevant authorities. Given that many people consume fiber-depleted refined-grain products, adding functional fiber will help to increase fiber intakes. The objective of the study was to determine metabolic and sensory effects of adding fiber to bread.MethodsA double-blind pair of randomized crossover trials with a two-week washout in which two fiber-containing breads were compared with control bread. The functional fiber (fruit fiber and FibreMax™) was added to yield 10 g fiber per serve (two slices). Eighty participants (n = 37 fruit fiber and n = 43 FibreMax™) consumed one serve of bread (fiber or control) followed three hours later by a pasta meal consumed ad libitum. Outcome measures included glycemia, satiety, palatability, gastrointestinal wellbeing, visual appeal and subsequent energy intake of the pasta meal. Multivariate regression was undertaken to test for differences between treatment and control for blood glucose, satiety, and cumulative energy intake. Satiety responses were also compared by splitting the data into an immediate response after eating (0–30 min) and a return to hunger analysis (30–180 min). A Wilcoxon sign rank test was used for the first component (0–30 min) and Wilcoxon matched-pairs signed-rank test for the second component (30–180 min). Between treatment differences for gastrointestinal wellbeing were tested using Pearson’s chi-square test or Fisher’s exact test.ResultsConsumption of the fruit fiber bread reduced postprandial glycemia by 35% (95% CI 13 to 51; P = 0.004) and cumulative energy intake by 368 kJ (95% CI 163 to 531; P = 0.001). There was little influence on satiety and the bread was rated as having poor taste and smell whilst generating feelings of nausea in some participants. FibreMax™ enriched bread reduced glycemia by 43% (95% CI 17 to 61; P = 0.004) without influence on energy intake or satiety. Apart from a lower visual appeal, the FibreMax™ bread was palatable. Neither bread caused gastrointestinal discomfort related to flatulence or bloating.ConclusionsEnriching bread with 10 g of functional fiber per serve is feasible although reformulation is needed to create not only an acceptable bread, but a desirable product.

Healthful Food Decision Making in Response to Traffic Light Color-Coded Nutrition Labeling

This article investigates whether traffic light color-coded nutrition information helps low- (vs. high-) self-control consumers make more healthful food choices within a given product category. Two in-store lab studies assess the effects of traffic light colors. The colors indicate low (green), medium (amber), and high (red) levels of four negative food nutrients (sugar, fat, saturated fat, and salt). The color-coding was implemented on nutrition labeling schemes shown on the front of actual food packages (pasta meals in Study 1; cereal bars in Study 2). Consumers with low self-control to resist food temptations, but not those with high self-control, make more healthful food choices in response to the color-coded labeling. The behavior is congruent with their long-term goals of controlling their food choices and is evident when traffic light colors vary between both nutrients and products (Study 1) and when traffic light colors vary between nutrients but not products (Study 2). The authors derive theoretical implications and draw conclusions from the perspectives of public policy, retailing, and manufacturers.

EFFECTS OF MILK AS A RECOVERY DRINK FOLLOWING EXERCISE ON SUBSEQUENT APPETITE AND ENERGY INTAKE IN FEMALE RECREATIONAL EXERCISERS

Several studies have highlighted the beneficial effects of milk and dairy product consumption in the alleviation of exercise-induced muscle damage, post-exercise soreness sensations and indeed the satiating effects on subsequent...

Fructose–Maltodextrin Ratio Governs Exogenous and Other CHO Oxidation and Performance

Fructose coingested with glucose in carbohydrate (CHO) drinks increases exogenous-CHO oxidation, gut comfort, and physical performance. This study aimed to determine the effect of different fructose-maltodextrin-glucose ratios on CHO oxidation and fluid absorption while controlling for osmolality and caloricity. In a crossover design, 12 male cyclists rode 2 h at 57% peak power then performed 10 sprints while ingesting artificially sweetened water or three equiosmotic 11.25% CHO-salt drinks at 200 mL·15 min, comprising weighed fructose and maltodextrin-glucose in ratios of 0.5:1 (0.5 ratio), 0.8:1 (0.8 ratio), and 1.25:1 (1.25 ratio). Fluid absorption was traced with D2O, whereas C-fructose and C-maltodextrin-glucose permitted fructose and glucose oxidation rate evaluation. The mean exogenous-fructose and exogenous-glucose oxidation rates were 0.27, 0.39, and 0.46 g·min and 0.65, 0.71, and 0.58 g·min in 0.5, 0.8, and 1.25 ratio drinks, representing mean oxidation efficiencies of 54%, 59%, and 55% and 65%, 85%, and 86% for fructose and glucose, respectively. With the 0.8 ratio drink, total exogenous-CHO oxidation rate was 18% (90% confidence interval, ±5%) and 5.2% (±4.6%) higher relative to 0.5 and 1.25 ratios, respectively, whereas respective differences in total exogenous-CHO oxidation efficiency were 17% (±5%) and 5.3% (±4.8%), associated with 8.6% and 7.8% (±4.2%) higher fructose oxidation efficiency. The effects of CHO ratio on water absorption were inconclusive. Mean sprint power with the 0.8 ratio drink was moderately higher than that with the 0.5 ratio (2.9%; 99% confidence interval, ±2.8%) and 1.25 ratio (3.1%; ±2.7%) drinks, with total- and endogenous-CHO oxidation rate, abdominal cramps, and drink sweetness qualifying as explanatory mechanisms. Enhanced high-intensity endurance performance with a 0.8 ratio fructose-maltodextrin-glucose drink is characterized by higher exogenous-CHO oxidation efficiency and reduced endogenous-CHO oxidation. The gut-hepatic or other physiological site responsible requires further research.

The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate

Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively) while fullness was higher (P<0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001), higher plasma concentration of glucose (P<0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001). However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.

Abstract A101: Urinary isothiocyanate excretion profiles in response to acute feeding of various cruciferous vegetables in humans

Abstract Higher consumption of cruciferous vegetables is associated with lower risk of several cancers. Isothiocyanates (ITC), the bioactive compounds derived from glucosinolates in cruciferous vegetables, are thought to exert chemoprotective effects through modulation of several pathways critical to carcinogenesis. Urinary ITC excretion is used in epidemiologic studies as a measure of cruciferous vegetable intake; however, considerable inter-individual variation in ITC excretion is observed. Several factors may influence glucosinolate metabolism and excretion, including gut microbial hydrolysis and genetic variation in human enzymes. Thus, intake is not necessarily equivalent to ITC exposure. In a randomized cross-over trial, we evaluated total urinary ITC excretion in healthy participants (n=12 men; n=13 women) in response to 100 μmol glucosinolate intake from three acute feedings of cooked cruciferous vegetables– watercress (67 g), broccoli (125 g), and cabbage (250 g). The vegetables were fed alongside a standardized frozen pasta meal (227 g). GSTM1 genotyping (present or null) was conducted on buccal cell DNA. Total urinary ITC excretion (dithiocarbamates plus glutathione-derived conjugates) was assayed by HPLC from 24 h urine collections adjusted for completeness by creatinine. Linear mixed models were used to assess the effects of dietary exposure and urinary ITC excretion. Mean urinary ITC excretion was 7.21 (95% CI: 5.81, 8.94); 8.35 (95% CI: 6.73, 10.35); and 10.08 (95% CI: 8.20, 12.41) μmol/24 h for watercress, cabbage and broccoli, respectively. As a group, participants excreted significantly more ITC after consumption of broccoli compared to watercress (P=0.01). Intra- and inter-individual variances across all 3 vegetables were 0.29 and 0.07, respectively, and the intra-class correlation (ICC) was 0.20 when evaluating the three dietary measures as replicates of 100 μmol glucosinolate intakes. There were no main effects of GSTM1 genotype (n=9 positive; n=16 null) or ethnicity (n=14 Caucasians; n=9 Asians). Urinary ITC excretion profiles significantly differed between broccoli and watercress, as well as within and between individuals (ICCs below 0.45 indicate poor correlation between repeated measures). This suggests that ITC bioavailability within individuals differs by type of crucifer consumed. ITC are involved in the modulation of several pathways involved in carcinogenesis, therefore an individual's actual exposure to ITC may affect their ultimate risk of cancer. Citation Format: Sandi L. Navarro, Hannah Frenkel, Wendy K. Thomas, Karen Makar, C.Y. Wang, Johanna W. Lampe. Urinary isothiocyanate excretion profiles in response to acute feeding of various cruciferous vegetables in humans. [abstract]. In: Proceedings of the Eleventh Annual AACR International Conference on Frontiers in Cancer Prevention Research; 2012 Oct 16-19; Anaheim, CA. Philadelphia (PA): AACR; Cancer Prev Res 2012;5(11 Suppl):Abstract nr A101.

Water dynamics of ready to eat shelf stable pasta meals during storage

Abstract This work reports for the first time a study of physico-chemical changes in cooked and sterilized pasta meals (pasta 25% and sauce 75%) during 34 days of storage. Water dynamics were studied with a multi-analytical and multidimensional approach: moisture content, water activity and 1 H mobility ( 1 H T 2 and T 1 relaxation times and 1 H self diffusion coefficient [D]) have been considered. Macroscopic structure (hardness) of pasta meals became softer during storage. Moisture content and water activity changes did not highlight a macroscopic water migration between the pasta and sauce phases. 1 H T 2 was found to decrease in pasta and more markedly in sauce during storage while 1 H T 1 increased the mobility in pasta and decreased in sauce. 1 H translational mobility (D) was found to decrease more significantly in sauce than in pasta during storage. A water migration between the pasta and sauce phases observable at molecular level was therefore hypothesized. Industrial relevance Ready to eat pasta meals are becoming an important segment of the global food market. Ready to eat pasta meals are subjected to quality loss and, in particular, textural degradation during storage. The complexity of these products (e.g. presence of multiple phases [pasta and sauce], high moisture content), makes a challenge for the food industry to understand the phenomena involved in their aging process. This is a first scientific report aiming at the description and comprehension of the phenomena involved in the aging process of ready to eat pasta meals and it might provide important information to intelligently intervene on formulation and/or processing to improve product's quality and shelf-stability.

Review of sodium analysis proficiency test results

Proficiency testing results for sodium analysis in foods raised concerns over the proportion of laboratories achieving satisfactory z-scores. Test materials for sodium analysis include fruit juice, canned meat meal, tomato sauce, cheese and pasta meal, and snack food. Fruit juice and tomato sauce data sets are the most problematic in deriving the assigned value with sufficiently low uncertainty to provide evaluative z-scores. The standard deviation for proficiency is derived from Horwitz, with a lack of collaborative trial data for these matrices to provide other guidance. The status of accreditation for the method/matrix does not appear to influence the observed variation in results. Microwave digestion is much less commonly used than simple acid digestion. The choice of determination method appears to be entirely matrix dependent (whether flame atomic absorption spectroscopy, flame photometry or inductively coupled plasma spectroscopy). Results for juice matrix may be overestimated if flame photometry is used, due to either potassium interference or careless reporting where potassium is also determined.

Effects of distraction and focused attention on actual and perceived food intake in females with non-clinical eating psychopathology

The aim of this study was to determine the effects of distraction and focused attention on both food intake and accuracy of perceived intake in women with non-clinical levels of disordered eating. In a laboratory study, twenty-seven young women consumed three identical pasta meals once a week for three consecutive weeks. Meals were eaten ad libitum during a control and two test conditions, in which attention was either diverted away from (distraction condition) or directed towards food-related stimuli (focused attention condition). They also completed the drive for thinness, bulimia and body dissatisfaction subscales of the Eating Disorders Inventory-2. Intake was significantly higher in the distraction than in the control or focused attention conditions, but was not related to eating psychopathology. A measure of accuracy of perceived intake indicated that drive for thinness was associated with overestimation of food intake in the focused attention condition. This study suggests that distraction could promote food intake in all non-clinical consumers, irrespective of individual differences in eating behaviours. Furthermore, it suggests that those with a high drive for thinness may overestimate intake when required to focus on their food. These findings could have implications for mealtime interventions in the treatment of eating disorders.

Effects and reproducibility of aerobic and resistance exercise on appetite and energy intake in young, physically active adults

Appetite and meal energy intake (MEI) following aerobic (AEx) and resistance (REx) exercises were evaluated in 19 young, active adults. The participants completed duplicate 35-min sessions of AEx, REx, and sedentary control, and consumed an ad libitum pasta meal 30min postsession. Hunger transiently decreased after AEx but was not influenced by REx. MEI was 14% to 18% higher after AEx and REx than control. These findings are consistent with exercise-stimulated ingestive behavior, not anorexia of exercise.

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

Wholegrain foods have received much attention in recent years, and have been proposed to play a role in energy regulation through lowering of postprandial glycemia and appetite. This randomized crossover single meal study in 16 young adults was conducted to test the effect of iso-caloric meals based on wholemeal wheat breads and pasta in comparison to similar refined wheat products on postprandial glycemia, appetite and ad libitum energy intake (EI). Test meals (50 g carbohydrates; 2MJ) consisted of refined wheat bread (RWB), wholegrain wheat bread (WWB), refined wheat pasta (RWP) and wholegrain wheat pasta (WWP) and were served after an overnight fast. Appetite ratings and blood glucose were assessed for 180 min after which an ad libitum lunch meal was served and EI measured. The 180 min glucose responses were similar for wholemeal and refined products, but pasta meals gave significantly lower glucose responses. Only RWP had a lower glycemic index compared to RWB. WWB, but not WWP, resulted in increased satiety and reduced hunger compared to RWB. Ad libitum EI did not differ. In conclusion, the results show that wholemeal breads increased satiety measures compared to their refined counterparts; however no significant effect on subsequent EI was observed.