Palatability Ratings Research Articles

Effect of pre-harvest application of potassium nitrate, naphthalene acetic acid and ethephon on ripening and shelf-life of guava cv. Allahabad Safeda

The current study, effect of pre-harvest application of potassium nitrate (KNO3), naphthalene acetic acid (NAA) and ethephon on ripening and shelf-life of guava (Psidium guajava L.) cv. Allahabad Safeda was undertaken at the Fruit Research Farm, Dr B R S Agri at Sri Muktsar Sahib, Punjab. The experiment was carried out on an eight-year-old guava tree of the Allahabad Safeda. The trees were sprayed with various doses of chemicals, KNO3 (1.0, 1.5, 2.0%), NAA (200, 300, 400 ppm) and ethephon (200, 400, 600 ppm) during the third week of November. The fruits were harvested at the hard ripe stage on 19 December, placed in Corrugated fibre box (CFB) of 4 kg capacity and stored at ambient temperature. In ambient storage, guava fruits were remain acceptable for up to 6 days of storage without any adverse effect on fruit quality. KNO3 (1.5 and 2.0%), NAA (300 ppm) and ethephon (200 ppm) recorded a reduction in physiological loss of weight and spoilage and KNO3 (2.0%) maintaining fruit firmness (7.64 kg/cm2), palatability rating (8.00) throughout the storage period. However, the highest storage life and good-quality fruits was recorded with the application of KNO3 (1.5, 2%) during ambient storage. At lower concentrations, ethephon also helps to enhance the ripening of fruits, contrast to this fruits treated with NAA delayed the fruit senescense.

Ultra-processed food intake, gut microbiome, and glucose homeostasis in mid-life adults: Background, design, and methods of a controlled feeding trial

BackgroundAging is associated with gut dysbiosis, low-grade inflammation, and increased risk of type 2 diabetes (T2D). Prediabetes, which increases T2D and cardiovascular disease risk, is present in 45–50% of mid-life adults. The gut microbiota may link ultra-processed food (UPF) with inflammation and T2D risk. MethodsFollowing a 2-week standardized lead-in diet (59% UPF), adults aged 40–65 years will be randomly assigned to a 6-week diet emphasizing either UPF (81% total energy) or non-UPF (0% total energy). Measurements of insulin sensitivity, 24-h and postprandial glycemic control, gut microbiota composition/function, fecal short chain fatty acids, intestinal inflammation, inflammatory cytokines, and vascular function will be made before and following the 6-week intervention period. Prior to recruitment, menus were developed in order to match UPF and non-UPF conditions based upon relevant dietary factors. Menus were evaluated for palatability and costs, and the commercial additive content of study diets was quantified to explore potential links with outcomes. ResultsOverall diet palatability ratings were similar (UPF = 7.6 ± 1.0; Non-UPF = 6.8 ± 1.5; Like Moderately = 7, Like Very Much = 8). Cost analysis (food + labor) of the 2000 kcal menu (7-d average) revealed lower costs for UPF compared to non-UPF diets ($20.97/d and $40.23/d, respectively). Additive exposure assessment of the 2000 kcal UPF diet indicated that soy lecithin (16×/week), citric acid (13×/week), sorbic acid (13×/week), and sodium citrate (12×/week) were the most frequently consumed additives. ConclusionsWhether UPF consumption impairs glucose homeostasis in mid-life adults is unknown. Findings will address this research gap and contribute information on how UPF consumption may influence T2D development.

Comparing Taste Perception Across Modalities in Healthy Adults: Liquids Versus Dissolvable Taste Strips.

Taste stimulation has rehabilitative value in dysphagia management, as it activates salient underlying afferent pathways to swallowing which may evoke feedforward effects on swallow biomechanics. Despite its potential beneficial effects on swallow physiology, taste stimulation's clinical application is limited for persons unsafe to orally consume food/liquid. This study aimed to create edible, dissolvable taste strips matched to flavor profiles previously used in research assessing taste's effects on swallowing physiology and brain activity, and to evaluate how similar their perceived intensity and hedonic, or palatability, ratings were between their liquid counterparts. Plain, sour, sweet-sour, lemon, and orange flavor profiles were custom-made in taste strips and liquid modalities. The generalized Labeled Magnitude Scale and hedonic generalized Labeled Magnitude Scale were used to assess intensity and palatability ratings for flavor profiles in each modality. Healthy participants were recruited and stratified across age and sex. Liquids were rated as more intense than taste strips; however, there was no difference in palatability ratings between the modalities. There were significant differences across flavor profiles in intensity and palatability ratings. Collapsed across liquid and taste strip modalities, pairwise comparisons revealed all flavored stimuli were rated as more intense than the plain profile, sour was perceived as more intense and less palatable than all other profiles, and orange was rated as more palatable than sour, lemon, and plain tastants. Taste strips have useful implications for dysphagia management, as they could offer safe and patient-preferred flavor profiles to potentially provide advantageous swallowing and neural hemodynamic responses.

Valorization of spent barley grains: isolation of protein and fibers for starch-free noodles and its effect on glycemic response in healthy individuals

Spent barley grains (SBG) were valorized into a spent barley protein and fibers (SBPF) ingredient. The ingredient was utilized to formulate SBPF-derived starchless noodles with a negligible glycemic response (GR) in healthy individuals, a significant reduction of 93.16% (SD = 8.07) postprandial GR after consumption when compared to conventional starch-based noodles. Their nutritional content, visual analog scale, textural property, and palatability were also evaluated. The SBPF-derived starchless noodles showed comparable hardness and springiness to the conventional starch-based noodles, but their cohesiveness and chewiness were improved. There was no significant difference in appetite and hunger ratings between the two types of foods. The overall palatability ratings for both foods were comparable. The SBPF-derived noodles were a source of nutrients (such as protein and fibers). This study has considerable potential for the development of functional food and food as medicine industries.

PS-P14-1: EFFECT OF MONOSODIUM GLUTAMATE ON DIETARY SALT REDUCTION IN FEMALE STUDENTS FROM EAST AND SOUTHEAST ASIA: AN INTERNATIONAL COMPARISON

Objective: High sodium intake is a leading dietary risk factor for mortality, especially in China, Japan, and Thailand. Salt reduction is imperative in East and Southeast Asia. The use of umami (glutamate) can effectively decrease salt intake while maintaining food palatability. However, it is unclear whether different eating habits and lifestyles among various nationalities influence the effect of glutamate. This study compared the effects of monosodium glutamate (MSG) on the saltiness and palatability of low-salt solutions among students from East and Southeast Asia. Design and method: A total of 77 female students, stratified into four groups by nationality (from Japan [N = 28], China [N = 17], South Korea [N = 15], and Southeast Asia [Vietnam, Malaysia, and Thailand, N = 17]), tasted 0.3, 0.6, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. Saltiness and palatability were assessed using a visual analog scale. Then, the participants were asked for their height (cm), weight (kg), length of stay in Japan (for international students only), and degree of sodium intake. We analyzed the within-group and intergroup differences in ratings of saltiness and palatability. Results: Among the 77 participants (mean age of 21.6 years), only the 0.3% NaCl solution with MSG showed significantly higher saltiness and palatability ratings than those without MSG. The 0.6%, and 0.9% NaCl solutions with MSG showed significantly higher palatability ratings than solutions without MSG. The 0.6% NaCl solution with MSG had the highest palatability rating of the six solutions. The saltiness ratings for each NaCl solution with or without MSG differed significantly by their nationality (p < 0.05), except for the 0.9% NaCl solution without MSG. The saltiness rating was lowest in the Southeast Asian group. Participants in the Japan, China, and Southeast Asia groups rated the palatability of 0.3% NaCl solution as significantly higher with MSG than without MSG (all p < 0.05). In this regard, a higher but non-significant trend was noted in the South Korean group (p = 0.074). There was no intergroup difference in palatability in the six solutions (p > 0.05). Conclusions: Adding an appropriate amount of umami ingredients improved the palatability of low-salt solutions, regardless of the difference in salty taste rating by their nationality. It was clarified that the utilization of umami is effective for salt reduction in East and Southeast Asia, where excessive salt intake is a major issue.

Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef

The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat ground beef were procured and fabricated into 151.2 g patties. Pairs of patties from each chub were randomly assigned to one consumer panel session and to 1 of 8 different labeling terms: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, premium quality, USDA organic (ORG), and a blank sample (NONE). Consumers (N=105) evaluated each sample on 0-to-100-point line scales for tenderness, juiciness, flavor liking, texture liking, overall liking, and purchasing intent and also evaluated each palatability trait as either acceptable or unacceptable. Prior to sample evaluation, the consumers were provided additional labeling information about the ground beef. Consumers found no differences (P>0.05) among the samples with the different labeling terms for tenderness, juiciness, texture liking, overall liking, tenderness acceptability, flavor acceptability, and texture acceptability for all the treatments evaluated. For flavor liking, there was a larger increase (P<0.05) in ratings for samples labeled as grass-fed in comparison with WA, WH, and premium quality–labeled samples. There was a large increase (P<0.05) in the consumer ratings for overall liking when product was labeled as all natural, WA,WH, FNF, locally sourced, premium quality, and ORG. Additionally, there was a larger decrease (P<0.05) in the per-centage of samples rated as acceptable overall when labeled as WA in comparison with all other treatments. These results indicate that adding production claims that consumers are familiar with can improve their palatability perception.

Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef

The objective of this study was to evaluate the effect of providing information about the fat content, primal source,and price on consumers’ palatability ratings of ground beef from the same source. Ground beef chubs that were 80% lean/20% fat (n=15/panel type) were obtained, and 151.2 g patties were manufactured from the chubs. Chubs were assigned randomly to panels for 1 of 3 different panel types. The fat content panels had samples labeled as 90% lean/10% fat (90/10), 80% lean/20% fat (80/20), 73% lean/27% fat (73/27), lean, and extra lean. Price point samples were assigned to 1 of 5 different points: ultra-high, high, medium, low, and ultra-low. Primal panel samples were labeled as ground chuck, ground round, ground sirloin, and store ground. Each panel had one sample with no information given (NONE). Samples were evaluated by consumers (N=305), who were informed of the treatment prior to evaluation for tenderness, juiciness, flavor, texture, overall liking, and purchasing intent and rated each trait as acceptable or unacceptable. Labeling ground beef as 90/10, 80/20, and 73/27 resulted in increased (P<0.05) consumer ratings for tenderness, flavor, and overall liking. Informing consumers of the price of the product resulted in increases (P<0.05) for all palatability traits for samples labeled with ultra-high, high, medium,and ultra-low prices. Furthermore, attaching a primal blend label to the samples resulted in an increase (P<0.05) for all the palatability traits evaluated for all 4 primal blend types. Additionally, purchasing intent was increased (P<0.05) for samples when consumers were informed of the price and primal blend. Ultimately, providing consumers with information about the fat content, price, and primal blend type influences their perceived palatability of ground beef.

Efficacy of a food response and attention training treatment for obesity: A randomized placebo controlled trial

Elevated brain reward and attention region response, and weaker inhibitory region response to high-calorie foods has predicted future weight gain, suggesting that an intervention that reduces reward and attention region response and increases inhibitory region response to such foods might reduce overeating. We conducted a randomized controlled trial to test whether a multi-faceted food response and attention training protocol with personalized high- and low-calorie food images would reduce body fat and valuation and reward region response to high-calorie foods compared to a placebo control training protocol with non-food images in an effort to replicate findings from two past trials. Participants were community-recruited adults with overweight/obesity (N = 179; M age = 27.7 ± 7.0) who completed assessments at pretest, posttest, 3-month, 6-month, and 12-month follow-ups. Participants randomized to the food response inhibition and attention training showed significantly greater increases in palatability ratings of low-calorie foods than controls (d = 0.27) at posttest, but did not show body fat loss, reductions in palatability ratings and monetary valuation, or reward region response, to high-calorie foods. The lack of expected effects appears to be related to weaker learning compared to the learning in past trials, potentially because we used more heterogenous high-calorie and low-calorie food images in the present training.

Attitudes towards Freshly Made and Readily Prepared Texture-Modified Foods among Speech-Language Therapists, Dietitians, and Community-Dwelling Older Adults.

Texture-modified foods (TMFs) are recommended for patients suffering from swallowing difficulties. Given the increasing aging population, the use of TMFs is on the rise. Research to date has focused on the nutritional value, malnutrition indices and healthcare practices in relation to TMFs, but the perception of these diets from a patient and healthcare practitioner perspective has received less consideration. This study explored how currently available TMFs (including Soft & Bite-Sized, Minced & Moist, and puree) are perceived by key stakeholders. Four types of TMFs were consumer tested: freshly made TMFs following foodservice recipes and three types of readily prepared TMFs (commercially packaged, sous-vide and hydrolysed). The selected samples were tested through five focus groups (including nine dietitians, seven speech-language therapists, and five community-dwelling older adults), which involved a sensory rating using a validated 7-point scale meal assessment tool and a semi-structured focus group discussion. Analysis was conducted using quantitative and qualitative approaches. Soft & Bite-Sized meals had significantly higher palatability ratings than others. Sous-vide meals were most suitable for Soft & Bite-Sized texture, while commercially packaged samples were most appropriate for minced moist and pureed meals. Three main themes emerged through content analysis: (1) palatability of TMFs, (2) perceived challenges with the currently available TMFs and (3) key differences in opinion between stakeholders. Freshly made TMFs were more appealing and tastier, whereas readily prepared (pre-cooked, packaged and require reheating) TMFs had a more consistent texture. The texture of all TMFs requires enhancement, particularly in pureed meals. Developing nutritious and safe TMFs for people with dysphagia requires the promotion of active insight exchange between dietitians and speech-language therapists.

An extract of hops (Humulus lupulus L.) modulates gut peptide hormone secretion and reduces energy intake in healthy-weight men: a randomized, crossover clinical trial

Gastrointestinal enteroendocrine cells express chemosensory bitter taste receptors that may play an important role in regulating energy intake (EI) and gut function. To determine the effect of a bitter hop extract (Humulus lupulus L.) on acute EI, appetite, and hormonal responses. Nineteen healthy-weight men completed a randomized 3-treatment, double-blind, crossover study with a 1-wk washout between treatments. Treatments comprised either placebo or 500mg of hop extract administered in delayed-release capsules (duodenal) at 11:00h or quick-release capsules (gastric) at 11:30h. Ad libitum EI was recorded at the lunch (12:00h) and afternoon snack (14:00h), with blood samples taken and subjective ratings of appetite, gastrointestinal (GI) discomfort, vitality, meal palatability, and mood assessed throughout the day. Total ad libitum EI was reduced following both the gastric (4473kJ; 95% CI: 3811, 5134; P = 0.006) and duodenal (4439kJ; 95% CI: 3777, 5102; P = 0.004) hop treatments compared with the placebo (5383kJ; 95% CI: 4722, 6045). Gastric and duodenal treatments stimulated prelunch ghrelin secretion and postprandial cholecystokinin, glucagon-like peptide 1, and peptide YY responses compared with placebo. In contrast, postprandial insulin, glucose-dependent insulinotropic peptide, and pancreatic polypeptide responses were reduced in gastric and duodenal treatments without affecting glycemia. In addition, gastric and duodenal treatments produced small but significant increases in subjective measures of GI discomfort (e.g., nausea, bloating, abdominal discomfort) with mild to severe adverse GI symptoms reported in the gastric treatment only. However, no significant treatment effects were observed for any subjective measures of appetite or meal palatability. Both gastric and duodenal delivery of a hop extract modulates the release of hormones involved in appetite and glycemic regulation, providing a potential "bitter brake" on EI in healthy-weight men.

Coexistence of sensory qualities and value representations in human orbitofrontal cortex

Despite the multiple regions and neural networks associated with value-based decision-making, the orbitofrontal cortex (OFC) is possible a particularly important one. Although the role of the OFC in reinforcer devaluation tasks, which assess the ability to represent identity, sensory qualities, and subjective values of the expected outcomes, has been established, the specific aspect represented in this area remains unclear. In this study, using functional magnetic resonance imaging, wherein participants rated the palatability of 128 food items using photographs, we investigated whether the human OFC represents object identity, sensory qualities, or value. Employing many items helped us dissociate object identity from sensory qualities and values; the inferred sensory qualities of identical items were manipulated by a change in metabolic state. Moreover, value differences between items were analytically controlled by employing a technique similar to age adjustment. The palatability ratings for food items significantly decreased after a meal. Using representational similarity analysis, we confirmed that the OFC represents value. Moreover, identical items were represented similarly in the lateral OFC in a given metabolic state; however, these representations were altered post-feeding. Importantly, this change was not explained by subjective value, suggesting that the OFC represents sensory quality and value, but not object identity.

Changes in the Perception of Ground Beef Quality as a Result of Primal Labeling

Objective: The objective of this study was to determine the effect of providing primal source information to consumers prior to consumption on palatability ratings of ground beef from the same source.

Impact of Disclosing Labeling Information on Consumer Sensory Evaluation of Ground Beef From a Similar Source

Objective: The objective of this study was to determine the effect of providing labeling information prior to evaluation on consumers’ palatability ratings of ground beef from a similar source. Study Description: Ground beef (80% lean/20% fat) from a similar source was obtained and fabricated into 0.25 lb patties. Patties were fed to consumers who evaluated each sample for different palatability traits. Consumers (n = 105) were informed about the labeling information of each sample prior to evaluation. Labels utilized: all natural, animal raised without added antibiotics (WA), animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed, locally sourced, premium quality, U.S. Department of Agriculture organic (ORG), and a blank sample (NONE). Results: There were no differences (P > 0.05) in consumer ratings for tenderness, juiciness, texture, and overall liking for all labeling terms evaluated. When ground beef was labeled as locally sourced, there were large increases (P < 0.05) in consumer ratings for tenderness, juiciness, flavor, texture, overall liking, and purchasing intent. Moreover, labeling ground beef as grass-fed resulted in large increases (P < 0.05) in consumer ratings for tenderness, juiciness, flavor, texture, and purchasing intent. Except for grass-fed, overall liking ratings increased (P < 0.05) when the additional labeling information was provided to consumers. Additionally, all the purchasing intent ratings increased (P < 0.05) when information was provided except for when the ground beef was labeled as premium quality. No differences (P > 0.05) were found in the percentage of samples rated as acceptable for tenderness, flavor, and texture for all the labeling terms evaluated. Labeling ground beef as all natural, grass-fed, locally sourced, and premium quality increased (P < 0.05) the percentage of samples rated as acceptable for tenderness. For overall acceptability, labeling ground beef as WA resulted in a decrease (P < 0.05) in the percentage of samples rated as acceptable. The Bottom Line: Results from this study indicate that consumers’ eating experiences are swayed by the labeling terms found on packages. Those marketing beef products to consumers need to carefully select the marketing materials utilized.

An examination into the effect of genetic taste status and intensity of carbonation on swallowing and palatability in healthy young adults.

Dysphagia is a highly prevalent condition and affects a wide range of cohorts. A common compensatory strategy to manage dysphagia is diet modification. However, this technique is often associated with poor patient quality of life and adverse long-term effects. Carbonated liquids have shown promise as an alternative compensatory strategy for the management of dysphagia. To examine the effect of genetic taste status and intensity of carbonation on swallowing and palatability in a healthy young adult population. To examine the palatability of carbonated liquids over time. A total of 35 healthy young adults were recruited for this prospective, quantitative cohort study. They each drank 150 ml of still water (SW), lightly carbonated water (LCW) and highly carbonated water (HCW). Swallow function, palatability and genetic taste status were assessed using the timed water swallow test, the hedonic general labelled magnitude scale and participant ratings of the bitterness of propylthiouracil strips, respectively. Participants were divided into groups of supertasters, moderate tasters and non-tasters. A significant difference was found between SW and HCW on three tests of swallow function. Average time per swallow increased (p = 0.03), average swallow velocity decreased (p = 0.001) and average volume per swallow decreased (p = 0.017) on HCW compared with SW. HCW had a greater impact on swallow function than LCW. A significant mean difference in palatability ratings was found across intensity levels of carbonated fluids (p = 0.002), specifically between SW and HCW (p = 0.001). HCW was less palatable than SW. The palatability of carbonated liquids, investigated within a subgroup of five participants, did not decrease after a 24-h period during which participants only drank carbonated liquids (p = 0.102). A significant difference was found between supertasters' (n = 9) (mean = 13.33) and non-tasters' (n = 20) (mean = -24.5) palatability ratings of HCW (p = 0.03). Despite differences in swallow function between SW and HCW, no differences were detected between supertasters' and non-tasters' swallow function on SW, LCW or HCW. Carbonated liquids have the ability to alter swallow function in a healthy young adult population; however, liquids must be highly carbonated in order to have an effect. Additionally, highly carbonated liquids are less palatable than SW, but the palatability of carbonated liquids does not decrease over time. Furthermore, supertasters find HCW more palatable than non-tasters. These findings suggest that carbonated liquids alter swallowing in a healthy population. Further research in a clinical population is needed to better understand the potential role of sensory stimulation as a dysphagia intervention. What is already known on the subject Several studies have found that carbonated liquids have the ability to alter swallow function in both healthy and clinical populations. However, there is a lack of evidence around the optimum intensity of CO2 in carbonated liquids and the palatability of carbonated liquids as well as the palatability of carbonated fluids over time. What this paper adds to existing knowledge The findings from this study suggest that carbonated liquids can alter swallow function in a healthy young adult population, but liquids must be highly carbonated in order to have an effect. HCW is less palatable than SW, but the palatability of carbonated liquids does not decrease over time. Additionally, supertasters find HCW more palatable than non-supertasters (non-tasters). What are the potential or actual clinical implications of this work? The findings from this study suggest that carbonated liquids may be suitable for use as a sensory stimulation technique for people with dysphagia, as their palatability does not decrease over time; however, further research in a clinical population is needed in order to determine this. Additionally, intensity of stimulus is an important factor to consider during dysphagia evaluation to identify what intensity is required to optimize swallowing.

Modifying food items valuation and weight with gamified executive control training.

Recent lines of research suggest that repeated executive control of motor responses to food items modifies their perceived value and in turn their consumption. Cognitive interventions involving the practice of motor control and attentional tasks have thus been advanced as potential approach to improve eating habits. Yet, their efficacy remains debated, notably due to a lack of proper control for the effects of expectations. We examined whether a one-month intervention combining the practice of Go/NoGo and Cue approach training modified the perceived palatability of food items (i.e. decrease in unhealthy and increase in healthy food items' palatability ratings), and in turn participants’ weights. We assessed our hypotheses with a parallel, double-blind, randomized controlled trial. Motivation and adherence to the intervention were maximized by a professional-level gamification of the training tasks. The control intervention differed from the experimental intervention only in the biasing of the stimulus–response mapping rules, enabling to balance expectations between the two groups and thus to conclude on the causal influence of motoric control on items valuation. We found a larger decrease of the unhealthy items' palatability ratings in the experimental (20.6%) than control group (13.1%). However, we did not find any increase of the healthy items’ ratings or weight loss. Overall, the present registered report confirms that the repeated inhibition of motor responses to food cues, together with the development of attentional biases away from these cues, reduces their perceived value.

Determination of an Acceptable Portion Size of Daal for a Bangladeshi Community-Based Iron Intervention in Adolescent Girls: A Feasibility Study.

Widely consumed daal (lentils) in Bangladesh are an ideal vehicle for iron (Fe) fortification; however, an acceptable portion size in meals needs to be determined to carry out a community feeding study in at-risk adolescent girls. A non-randomized crossover trial was conducted with n = 100 Bangladeshi girls (12.9 ± 2.0 years of age). Two recipes (thin and thick) and three portion sizes (25 g, 37.5 g, 50 g of raw lentil) of daal were served with 250 g of cooked white rice in a counter-balanced manner over 12 weeks. Each meal was fed to participants 5 days/week for two weeks. Ratings of hunger, satiety, and palatability were measured before and after each meal using Visual Analog Scales (VAS). The thick preparation in the 37.5 g portion (~200 g cooked) elicited higher VAS ratings of hunger, satiety, and palatability compared to all other meals. The 50 g portion of the thin preparation had VAS ratings similar to those of the 37.5 g thick preparation. Consuming the 37.5 g portion of fortified daal would provide 6.9 mg Fe/day to girls in a community-based effectiveness study. This would meet ~86% and ~46% of the Recommended Dietary Allowance (RDA) for Fe for girls aged 9–13 and 14–18 years, respectively.

Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference.

Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.

The effects of kefir in mixed meals on appetite and food intake: a randomized cross-over trial

ABSTRACT Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout period between meals. At 0, 15, 30, 60, 90, 120, 150, and 180 minutes after the meal, appetite ratings were measured by the visual analog scale, and then ad libitum lunch was served. Results No differences in appetite scores and voluntary energy intake were detected between the test meals. Furthermore, palatability ratings were similar between test meals, except for the higher score of high glycemic index kefir for overall palatability. Conclusion This study demonstrated that adding kefir to a high glycemic index meal may prevent increases in appetite and food intake, resulting in postprandial responses similar to those of a low glycemic index meal. These findings might enable the development of novel dietary strategies based on appetite regulation to treat or prevent obesity, particularly for Western societies. This trial was registered at ClinicalTrials.gov under the process NCT03636217.

Efficacy of Ingesting an Oral Rehydration Solution after Exercise on Fluid Balance and Endurance Performance.

This study investigated the efficacy of ingesting an oral rehydration solution (DD) that has a high electrolyte concentration after exercise on fluid balance and cycling performance in comparison with a sports drink (SD) and water (WA). Nine healthy males aged 24 ± 2 years (mean ± SD), with peak oxygen uptake (VO2 peak) 55 ± 6 mL·kg−1·min−1 completed three experimental trials in a randomised manner ingesting WA, SD (carbohydrates: 62 g·L−1, sodium: 31 ± 3 mmol·L−1) or DD (carbohydrates: 33 g·L−1, sodium: 60 ± 3 mmol·L−1). On all trials, fluid was ingested during 75 min cycling at 65% VO2 peak (temperature: 30.4 ± 0.3 °C, relative humidity: 76 ± 1%, simulated wind speed: 8.0 ± 0.6 m·s−1) and during 2 h of recovery (temperature: 23.0 ± 1.0 °C, relative humidity: 67 ± 2%), with the total volume equivalent to 150% of sweat loss during the ride. A 45 min pre-load cycling time trial at a 65% VO2 peak followed by a 20 km time trial was conducted after a further 3 h of recovery. Fluid retention was higher with DD (30 ± 15%) than WA (−4 ± 19%; p < 0.001) and SD (10 ± 15%; p = 0.002). Mean ratings of palatability were similar among drinks (WA: 4.25 ± 2.60; SD: 5.61 ± 1.79; DD: 5.40 ± 1.58; p = 0.33). Although time trial performance was similar across all three trials (WA: 2365 ± 321 s; SD: 2252 ± 174 s; DD: 2268 ± 184 s; p = 0.65), the completion time was faster in eight participants with SD and seven participants with DD than with WA. Comparing SD with DD, completion time was reduced in five participants and increased in four participants. DD was more effective at restoring the fluid deficit during recovery from exercise than SD and WA without compromising the drink’s palatability with increased sodium concentration. Most individuals demonstrated better endurance exercise time trial performance with DD and SD than with WA.

Easy to Swallow Rice Cake as a Carbohydrate Source during Endurance Exercise Suppressed Feelings of Thirst and Hunger without Changing Exercise Performance.

The present guidelines for sports nutrition recommend relatively higher doses of carbohydrates (CHO) for endurance exercise. There is a need for novel food products that are solid but easy to swallow and supply a large dose of CHO without gastrointestinal distress (ingesting a large amount of sugar solution may cause gastrointestinal distress because of its high osmolality). We prepared a modified rice cake (SPRC, sweet potato rice cake) and assessed its properties in swallowing and mastication; we also assessed the availability of this modified rice cake as a CHO source during endurance exercise. The number of chewing strokes with the SPRC tended to be lower compared to glutinous rice cakes. The exercise protocol consisted of 1 h at 80% VO2max plus a continuous time trial. The subjects were administered a commercially available jelly drink (CHO gel) or SPRC at 0 and 30 min during exercise and immediately after completing the time trial. Heart rate, oxygen consumption, blood glucose elevation, and the rate of perceived exertion did not differ among the trials during exercise. However, the visual analog scale rating revealed that SPRC significantly suppressed hunger and sweetness ratings (p<0.05) and tended to suppress thirst ratings (p<0.10) during exercise. The palatability rating did not differ between the SPRC and CHO gel during exercise at 80% VO2max and immediately after the time trial. In conclusion, pre- and during exercise ingestion of the SPRC suppressed sweetness, thirst, and hungry ratings without interfering with exercise performance.