Taste Preferences Research Articles

Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project.

Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project. Data from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI). Gastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25-2.03), always using table salt (aOR 1.33, 95% CI 1.16-1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01-1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82-1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics. Salty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake.

Sex peptide receipt alters macronutrient utilization but not optimal yeast-sugar ratio in Drosophila melanogaster females

Upon mating, females alter a multitude of physiological and morphological traits to accommodate the demands of reproduction. Changes not only include reproductive tissues but also non-reproductive tissues. For example, in Drosophila melanogaster the gut increases in circumference after mating, likely to facilitate a higher absorption and provision of macronutrients to maturing eggs. A male ejaculatory protein, the sex peptide, is instrumental to mediating several post-mating changes and receipt increases nutrient uptake as well as shifts taste preferences in mated females. We here tested whether sex peptide receipt also alters the protein: carbohydrate ratio at which females maximize their fitness. To test this, we mated females to males lacking sex peptide or control males and fed them with known volumes and concentrations of sugar and yeast. This enabled us to determine how the sugar to yeast ratio affects lifetime egg output as well as lifespan of females mated to the two male types. Sex peptide did not shift the optimal ratio. Instead, sex peptide receipt aided females in increasing their egg output at low macronutrient concentrations, but this advantage disappeared at higher macronutrient intake rates. Assuming that nutrient limitation might be common, then receipt of SP is beneficial under poor conditions.

Consumers’ knowledge regarding antibiotic residues and their consciousness about food safety issues in livestock products

Intensification of the animal husbandry sector in India is overlapping with the increased administration of antibiotics in food-producing animals for therapeutic, prophylactic and growth promotion purposes. Now antibiotic residues are appearing in milk, meat, and eggs if the withdrawal period is not observed, leading to adverse effects on human health due to its consumption. Thus there is need to study the consciousness of consumers about food safety issues and their knowledge about antibiotic residues in livestock products. The present study has been conducted purposively in Telangana state by selecting 120 non-vegetarian consumers. The study revealed that respondents from the study area, preferred taste, followed by price over the other attributes while purchasing the livestock products. Antibiotic residues and hormone residues were the least considered attributes revealed by respondents. About 71% had low level of knowledge followed by medium about antibiotic residues in livestock products and antimicrobial resistance. Lack of concern and knowledge suggest low level of consumer awareness as well as consciousness about the potential risks associated with these residues on human health. Thus, there is need to provide adequate information and education amongst the general public about these emerging food safety issues.

The Suitability of Questionnaires for Exploring Relations of Dietary Behavior and Tooth Wear.

Tooth wear is a relevant oral health problem, especially at a young age. Although ongoing acid exposures may contribute to tooth wear, the role of acidic dietary components in this context remains unclear. To date, in tooth wear studies, dietary behavior has been assessed using traditional questionnaires, but the suitability of this approach has not been investigated so far. In our longitudinal study, we followed 91 participants (21.0 ± 2.2 years) over a period of 1 year (373 ± 19 days) and monitored tooth wear with an intraoral scanner. At baseline (T0) and at the end (T1), we assessed dietary behavior with questionnaires asking about the consumption frequencies of acidic dietary components and the acid taste preferences. Complete data were available from 80 subjects. The consumption frequencies of T0 and T1 correlated weakly to moderately. Taste preferences seem to be a more consistent measure, but there was predominantly no significant correlation with the corresponding consumption frequencies. None of the dietary parameters showed a significant relation with tooth wear. The suitability of dietary questionnaires to assess tooth-relevant dietary behavior seems to be limited.

Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet

The addition of table salt has been reported to enable better acceptance when consuming the least preferred vegetables belonging to the Cruciferae family. Considering the adverse effect of excessive table salt intake on incidence of hypertension and cardiovascular diseases, it is essential to explore an alternative healthier option for better acceptance and to encourage consumption of these vegetables. In this study, 261 adult participants were evaluated for their preferences toward basic tastes and food as well as sensory evaluation of a meal prepared from cruciferous vegetables with the addition of two different salts, sodium chloride and salt substitute containing a blend of potassium and sodium salts. A general questionnaire was used to assess taste and food preferences, while the Cruciferous Vegetable Food Frequency Questionnaire (CVFFQ) was used for vegetable intake assessment. The Labeled Magnitude Scale (LMS), Just About Right (JAR) scale, and several hedonic scales were used to determine taster status and sensory evaluation. The results show that a low concentration of the salt substitute did not impact bitterness suppression but did result in higher preference of the cruciferous vegetable meal. Although, subjects self-reported to have salty taste preferences were more sensitive to bitter taste, they did not perceive samples as less salty and less acceptable than subjects with lower sensitivity. The results show the necessity for further examination of the effectiveness of different concentrations of the assessed salt substitute in suppressing perceived bitterness of cruciferous vegetables and regarding their overall acceptance for inclusion in diets.

The impact on dietary outcomes of licensed and brand equity characters in marketing unhealthy foods to children: A systematic review and meta-analysis.

SummaryLicensed and brand equity characters are used to target children in the marketing of products high in fat, salt, and sugar (HFSS), but the impact of characters on dietary outcomes is unclear. The primary aim of this review was to quantify the impact of both licensed and brand equity characters on children's dietary outcomes given that existing regulations often differentiates between these character types. We systematically searched eight interdisciplinary databases and included studies from 2009 onwards until August 2021, including all countries and languages. Participants were children under 16 years, exposure was marketing for HFSS product with a character, and the outcomes were dietary consumption, preference, or purchasing behaviors of HFSS products. Data allowed for meta‐analysis of taste preferences. A total of 16 articles (including 20 studies) met the inclusion criteria, of which five were included in the meta‐analysis. Under experimental conditions, the use of characters on HFSS packaging compared with HFSS packaging with no character was found to result in significantly higher taste preference for HFSS products (standardized mean difference on a 5‐point scale 0.273; p < 0.001). Narrative findings supported this, with studies reporting impact of both character types on product preferences including food liking and snack choice. There was limited evidence on the impact on purchase behaviors and consumption. These findings are supportive of policies that limit the exposure of HFSS food marketing using characters to children.

Karakteristik Fisikokimia dan Organoleptik Daging Itik Petelur Afkir Yang Dilumuri Bubuk Daun Nangka (Artocarpus heterophyllus)

Abstract&#x0D; This study aims to analyze the physicochemical and organoleptic characteristics of rejected laying duck meat covered with jackfruit leaf powder (Artocarpus heterophyllus), this research method used a completely randomized design (CRD) with 4 treatments and 3 replications, namely control treatment (rejected egg laying duck meat without smeared). jackfruit leaf powder), BDN-5, BDN-10 and BDN-15, each of which was treated with 5%, 10% and 15% of jackfruit leaf powder (BDN). The observed variables were pH value, water binding capacity (DMA), water content, cooking loss and organoleptic properties (aroma, tenderness and taste). The results of the research on physicochemical properties obtained pH values ​​ranging from 5.89%–5.99%, DMA ranging from 49.06%–49.47%, water content ranging from 75.93%–80.28% and cooking loss ranging from 27.33%. –35.50%. The results of hedonic quality research obtained that the average value of the aroma of meat ranged from 3.35-3.45 categories slightly fishy to not fishy, ​​meat tenderness 3.25-3.33 categories slightly tender, meat taste 3.20-3.38 categories rather good. The results of hedonic research showed that the average value of the aroma of meat ranged from 3.13 to 3.42 categories somewhat like to like, tenderness of meat 2.93-3.35 categories rather like, meat taste 3.08-3.42 categories somewhat like to like. The conclusion of this study is that rejected duck meat covered with jackfruit leaf powder up to 15% had no significant effect (P&gt;0.05) on the pH value, water binding capacity, water content, cooking loss and hedonic quality attributes of tenderness and taste but increased preference for aroma, tenderness and taste of rejected duck meat on 15% BDN coating.&#x0D; Key words : Jackfruit leaf powder, Rejected duck meat, Physicochemical, Organoleptic.

Associations between Taste and Smell Sensitivity, Preference and Quality of Life in Healthy Aging-The NutriAct Family Study Examinations (NFSE) Cohort.

Taste and smell function decline with age, with robust impairment in the very old. Much less is known about taste and smell function in young and middle aged. We investigated taste and smell sensitivity via thresholds in a sub-sample of the NutriAct Family Study (NFS), the NFS Examinations cohort (NFSE; N = 251, age M = 62.5 years). We examined different aspects relating to taste and smell function: the degree to which taste and smell sensitivity relate to another and to taste and smell preferences, the role of gender and age, as well as effects on Quality of Life (QoL). Taste thresholds were highly correlated, but no correlation was observed between taste and smell thresholds and between thresholds and preference. Women were more sensitive for both taste and smell than men. We found no effect of age on sensitivity and no effect of sensitivity on QoL. All null findings were complemented by Bayesian statistics. Together our results indicate the independence of taste and smell despite their overlap during sensorial experiences. We found no evidence for age-related sensory decline, which could be due to our sample’s characteristics of non-clinical volunteers with good dental health and 93% non-smokers.

A Survey on Healthy Food Decision Influences Through Technological Innovations

It is well known that unhealthy food consumption plays a significant role in dietary and lifestyle-related diseases. Therefore, it is important for researchers to examine methods that may encourage the consumer to consider healthier dietary and lifestyle habits as diseases such as obesity, heart disease, and high blood pressure remain a worldwide issue. One promising approach to influencing healthy dietary and lifestyle habits is food recommendation models that recommend food to users based on various factors such as health effects, nutrition, preferences, and daily habits. Unfortunately, much of this work has focused on individual factors such as taste preferences and often neglects to understand other factors that influence our choices. Additionally, the evaluation of technological approaches often lacks user studies in the context of intended use. In this systematic review of food choice technology, we focus on the factors that may influence food choices and how technology can play a role in supporting those choices. We also describe existing work, approaches, trends, and issues in current food choice technology and give advice for future work areas in this space.

Spatial distribution of beta-klotho mRNA in the mouse hypothalamus, hippocampal region, subiculum, and amygdala.

Beta-klotho (KLB) is a coreceptor required for endocrine fibroblast growth factor (FGF) 15/19 and FGF21 signaling in the brain. Klb is prominent within the hypothalamus, which is consistent with its metabolic functions, but diverse roles for Klb are now emerging. Central Klb expression is low but discrete and may govern FGF-targeted sites. However, given its low expression, it is unclear if Klb mRNA is more widespread. We performed in situ hybridization to label Klb mRNA to generate spatial maps capturing the distribution and levels of Klb within the mouse hypothalamus, hippocampal region, subiculum, and amygdala. Semiquantitative analysis revealed that Klb-labeled cells may express low, medium, or high levels of Klb mRNA. Hypothalamic Klb hybridization was heterogeneous and varied rostrocaudally within the same region. Most Klb-labeled cells were found in the lateral hypothalamic zone, but the periventricular hypothalamic region, including the suprachiasmatic nucleus, contained the greatest proportion of cells expressing medium or high Klb levels. We also found heterogeneous Klb hybridization in the amygdala and subiculum, where Klb was especially distinct within the central amygdalar nucleus and ventral subiculum, respectively. By contrast, Klb-labeled cells in the hippocampal region only expressed low levels of Klb and were typically found in the pyramidal layer of Ammon's horn or dentate gyrus. The Klb-labeled regions identified in this study are consistent with reported roles of Klb in metabolism, taste preference, and neuroprotection. However, additional identified sites, including within the hypothalamus and amygdala, may suggest novel roles for FGF15/19 or FGF21 signaling.

Overcoming barriers to sustainable, healthy diets

Overcoming barriers to sustainable, healthy diets

젖소 사육환경과 영양조성에 대한 마케팅 정보가 치즈 선호도에 미치는 영향

The taste preference for cheese is primarily dependent on an individual’s habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.

The sensory characteristics, nutritional profile and physical changes of the Atlantic bonito (Sarda sarda Bloch, 1793) gravlax: Effect of dill (Anethum graveolens) and garden cress (Lepidiumsativum)

Although Atlantic bonito (Sarda sarda Bloch, 1793) has a short fishing season compared to other common commercial species, it is stand out with its favourable aspects such as nutrient-rich lipid/protein composition, high-ratio meat yield and specific taste. Bonito fish are commonly consumed fresh, but also it can be preserved with dry salting or brine methods to produce traditional salted bonito (lakerda). However, gravlax is a high-valued gastronomic product which is made from salmon with dill (Anethum graveolens) in principle, hereby gravlax curing method that can be applied to different fish species and aromatic herbs. The aim of the study was to determine the characteristics such as consumers’ taste preferences, nutritional composition, colour and texture of bonito gravlax made with dill and garden cress (Lepidium sativum).The usage of dill or garden cress did not affect the crude protein values (p > 0.05). The moisture loss of group A (with dill) was higher than group B (with garden cress) (p < 0.05). The colour results proved that using garden cress instead of dill in bonito gravlax reduces the reddishness whereas increase the yellowish colour. ΔE (total colour difference indicates) was determined that the using of garden cress was more effective on the colour change of raw fish. Also, usage of the herbs in gravlax processing were affected these parameters and it may cause to change on fish texture. According to sensory analysis made by panellists showed that the aroma and salty taste of the two groups were found to be different. On the other hand, the general acceptability results of the groups were found to be similar.

Palatability Assessment of Carbocysteine Oral Solution Strawberry Taste Versus Carbocysteine Oral Solution Mint Taste: A Blinded Randomized Study.

Objective: To compare and evaluate the palatability of two carbocysteine oral solutions (strawberry vs. mint taste) among healthy children aged 2–12 years. Methods: A randomized, triple-blind, crossover, palatability trial in 42 children aged 2–12 years. All subjects received two preparations of carbocysteine oral solutions (strawberry vs. mint) according to randomized administration sequences, and the administration process was recorded by video. The palatability assessed by emotional valences was performed using a facial action coding system by FaceReader™, which reflected the quantification degree of emotion; a positive value represents positive emotion, and a negative value represents negative emotion. At the same time, a face-to-face interview was conducted for 5- to 12-year-old participants. Then, the taste preferential rates were compared to assess the palatability of two carbocysteine oral solutions. Results: Forty-two children were enrolled in this study. Twenty children first tasted the carbocysteine oral solution mint taste and then the strawberry taste preparation (M-S sequence), while 22 children tasted the strawberry preparation first and then the mint one (S-M sequence). The emotional valence of mint preparation (−0.9 in M-S and −1.2 in S-M) was both relatively lower than that of strawberry taste (both −0.7 in M-S and S-M) in two sequences; 69.0% (29/42) of participants’ emotional valences for strawberry preparation were higher than those for mint preparation. Among 27 participants aged ≥5 years, the taste preference rate was 88.5% (23/26) for the strawberry preparation (one missing value for the taste preference), and 77.8% of participants (21/27) chose the strawberry preparation if they had to take the medicine one more time. Conclusion: The carbocysteine oral solution with strawberry taste is an appealing preparation since it was better received by children. The facial action coding system could be an effective alternative for palatability assessment of pediatric pharmaceutical products.

반응표면분석법을 이용한 쌍별귀뚜라미 탈지분말 첨가 양갱의 품질특성 및 제조 조건 최적화

Purpose: This study was performed to optimize the Yanggaeng processing conditions of prepared with different amounts of defatted two-spotted cricket powder, and agar powder using the response surface methodology. Methods: The experimental conditions were designed according to the a central composite design with 10 experimental points, including two replicates for two independent variables. The Physicochemical properties, texture, and sensory properties of the were analyzed. Results: As the agar content of the yanggaeng increased, the moisture content too increased (p<0.05). As the content of two-spotted cricket powder increased, the pH of the yanggaeng increased (p<0.05). As a result of two-spotted cricket powder increased, the sugar content decreased (p<0.05). Hardness increased as the amount of added defatted two-spotted cricket powder and agar increased (p<0.05). As a result of the DPPH radical scavenging activity measurement, it increased with the addition of the defatted two-spotted cricket powder (p<0.05). As a result of the sensory test of yanggaeng, the flavor was 4.14~5.57, the taste was 4.00~5.86, and the overall preference was 4.14~5.86. In the group with a 6% addition of defatted two-spotted cricket powder, the flavor, taste, and overall preference were high, but there was no significant difference. Conclusion: In this study it is considered that defatted two-spotted cricket powder can be used as a food ingredient due to its high overall preference.

How do consumers perceive open‐source seed licenses? Exploring a new credence attribute

AbstractCritical consumerism is the conscious choice of purchasing or avoiding products for ethical or environmental reasons. As an increasing share of consumer attempts to purchase sustainably produced food, credence attributes, which are product qualities that are not easily observable or verifiable during purchase or consumption, gain importance. Variety ownership has so far not played any role in food consumption choices but is a new type of credence attribute that may gain relevance through the recent introduction of open‐source seed licenses. Such licenses aim to safeguard agrobiodiversity, ensure long‐term access to plant genetic resources and counter current privatization trends in the seed industry. The labeling of open‐source produce could help to upscale the concept and enable consumers to support the safeguarding of biodiversity through their consumption choices. However, as the first open‐source varieties become available for purchase, consumers’ perspectives on open‐source seed licenses remain unclear. In this paper, we, hence, examine German consumers’ perceptions of open‐source seed licenses. The analysis of 228 thinking‐aloud protocols, based on qualitative data collected in a conventional and an organic supermarket in Berlin, Germany, serves as an empirical basis. We find that most consumers have a highly positive evaluation of open‐source seed licenses, regardless of whether they fully understand the concept or not. The license is widely perceived to provide a counter‐model to current industrial seed‐ and agricultural production. Specifically, it is believed to (1) prevent the privatization of plant genetic resources, (2) contribute to the conservation and enhancement of agrobiodiversity, (3) support (small‐scale) farmers and (4) prevent market concentration. To what extent these perceptions coincide with personal preferences for taste, health, safety and quality remains to be explored. The concept may specifically cater to certain consumer segments, including highly educated, young to middle‐aged, organically minded consumers.

Understanding children's perspectives of the influences on their dietary behaviours.

This study aimed to examine the intrapersonal, interpersonal, environmental and macrosystem influences on dietary behaviours among primary school children in Singapore. A qualitative interpretive approach was used in this study. Focus group discussions guided by the socio-ecological model (sem), of which transcripts were analysed deductively using the sem and inductively using thematic analysis to identify themes at each sem level. Two co-educational public primary schools in Singapore. A total of 48 children (n 26 girls) took part in the semi-structured focus group discussions. Their mean age was 10·8 years (sd = 0·9, range 9-12 years), and the majority of the children were Chinese (n 36), along with some Indians (n 8) and Malays (n 4). Children's knowledge of healthy eating did not necessarily translate into healthy dietary practices and concern for health was a low priority. Instead, food and taste preferences were pivotal influences in their food choices. Parents had a large influence on children with regards to their accessibility to food, their attitudes and values towards food. Parental food restriction led to some children eating in secrecy. Peer influence was not frequently reported by children. Competitions in school incentivised children to consume fruits and vegetables, but reinforcements from teachers were inconsistent. The proximity of fast-food chains in the neighbourhood provided children easy access to less healthy foods. Health advertisements on social media rather than posters worked better in drawing children's attention. Findings highlighted important factors that should be considered in future nutrition interventions targeting children.

Daily Intake of Lemna minor or Spinach as Vegetable Does Not Show Significant Difference on Health Parameters and Taste Preference

The growing world population will increase the demand for new sustainable foods and ingredients. Here we studied the safety and tolerance of Lemna minor, a new sustainable vegetable crop from the duckweed family. Twenty-four healthy adults consumed either L. minor plant material or spinach as vegetable (170 g fresh weight) as part of a warm meal on 11 consecutively days in a randomized controlled parallel trial design. The intervention meals had a different recipe for each day of the week. All participants had to report daily if they experienced gastric complaints, feelings of hunger, fullness, desire to eat, thirst, general health, nausea, and stool consistency. Only hunger, flatulence and constipation were significantly different between both intervention groups. At the start and end of the intervention, blood and urine were sampled in order to analyze biomarkers for general health, e.g., kidney function, liver function, cardiovascular health, inflammation and iron status. Both intervention groups did not show significant differences for these biomarkers. In taste attributes the L. minor-based products showed in only a few specific cases a significant difference compared to the spinach-based products. Based on the results we conclude that 11 consecutive days intake of 170 g fresh weight L. minor plants as a cooked vegetable does not result in any adverse effect in healthy adult subjects.

Are sake brewers and marketers sending the wrong message to consumers?

PurposeThis study investigates Hong Kong “consumers” sake tasting preferences, willingness to pay and how information commonly found on the bottle or menu affects these attributes.Design/methodology/approachThis study took place inside a four-star hotel lobby restaurant. Convenience sampling was used to collect 184 valid responses from Hong Kong residents. Respondents were given four sakes two blind and two with common information found on the bottles and asked to rate each one independently.FindingsThe results suggest that alcohol content is the most crucial attribute in assessing the overall liking for consumers. In addition, information currently provided by producers and brewers has a negative effect on all assessment attributes and overall liking, but a positive effect on willingness to pay.Practical implicationsSake producers, brewers, marketers, and hotel food and beverage managers should reconsider marketing strategies and the type of information provided to send better signals, increase “consumers” assessment and their overall liking. The results of this study suggest that sake brewers may want to advertise the alcohol content better to achieve higher satisfaction.Originality/valueConsumers taste preferences for sake are not well understood. By applying the signalling theory the study results filled an information gap by examining how sake information commonly found on labels affects hotel guests tasting preferences and willingness to pay.

Exploring the impact of genetic beliefs about specific eating behaviors on dietary self-efficacy.

Future personalized approaches to weight management are likely to include consideration of genetic influences on eating behaviors. This study explores whether genetic beliefs about eating behaviors influence dietary self-efficacy and confidence. In a survey of 261 individuals of various weight statuses, we find that endorsing genetic causes of two specific eating behaviors (taste preference and disinhibition) predicts poorer dietary self-efficacy for people who exhibit these eating behaviors. This suggests there may be utility to considering eating behaviors individually when it comes to predicting the influence of genetic information provision in the service of precision medicine interventions. Individuals with high disinhibited eating and/or bitter taster status may be particularly sensitive to interpreting genetic predisposition information in ways that undercut self-efficacy and confidence.