Taste For Health Research Articles

The taste for health: the role of taste receptors and their ligands in the complex food/health relationship.

Taste, food, and health are terms that have since always accompanied the act of eating, but the association was simple: taste serves to classify a food as good or bad and therefore influences food choices, which determine the nutritional status and therefore health. The identification of taste receptors, particularly, the G protein-coupled receptors that mediate sweet, umami, and bitter tastes, in the gastrointestinal tract has assigned them much more relevant tasks, from nutrient sensing and hormone release to microbiota composition and immune response and finally to a rationale for the gut-brain axis. Particularly interesting are bitter taste receptors since most of the times they do not mediate macronutrients (energy). The relevant roles of bitter taste receptors in the gut indicate that they could become new drug targets and their ligands new medications or components in nutraceutical formulations. Traditional knowledge from different cultures reported that bitterness intensity was an indicator for distinguishing plants used as food from those used as medicine, and many non-cultivated plants were used to control glucose level and treat diabetes, modulate hunger, and heal gastrointestinal disorders caused by pathogens and parasites. This concept represents a means for the scientific integration of ancient wisdom with advanced medicine, constituting a possible boost for more sustainable food and functional food innovation and design.

Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

The German bread market is considered one of the most developed and diverse bread markets worldwide. However, until so far no empirical evidence exists with respect to consumers liking and willingness to pay for different value-added attributes in whole grain bread. Thus, our study is the first one providing empirical evidence on how German consumers perceive different value-added attributes in whole grain bread, how much they are willing to pay for these attributes and to which extent liking scores and willingness to pay (WTP) estimates are influenced by extrinsic information. Our analysis is based on a combination of hedonic evaluations with experimental auctions under three different information scenarios. The attributes considered in our study are: (i) organic, (ii) functional, and (iii) ancient grain variety. The collected data are analyzed via cluster analysis and random effects Tobit models. The results indicate the following. First, significant heterogeneity exists across consumer clusters with respect to the responsiveness to extrinsic information. Second, results differ depending on the hedonic measure chosen, i.e. whether a taste or an overall liking score is employed. Third, the chosen functional bread, purple wheat bread would be accepted as long as taste expectations are met. Put differently, consumers would not comprise on taste for health. However, at the same time our results highlight that expecting that a bread has “natural” health-enhancing properties significantly increases the sensory evaluation and thus product liking. Consequently, bread with functional properties will be only successful on the market if consumers are satisfied with the taste experience, whereas extrinsic information might increase the perceived taste experience.

No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing

No Taste for Health: How Tastes are Being Manipulated to Favour Foods that are not Conducive to Health and Wellbeing

The New Combined Soy Beverage for Elderly People: the Technology Process and the Use

This study was conducted to develop of functional beverages on the basis of cultured aqueous extraction of soya grains with added extracts from Schisandra chinensis. Formulas and technology for production of functional beverages on the basis of aqueous soya extract, extract of Schisandra chinensis berries and probiotic starters (Lactobacillus bulgaricus AÂ¸ Streptococcus thermophilus) have been developed. Shelf life of beverages has been determined. Quality and safety of developed products have been studied. Characterizing the chemical composition and nutritional value of combined soy beverage, we can conclude that they differ balanced protein composition, adjusted for fatty acid composition, have a low calorie, which is very important for the elderly and balanced mineral macronutrients. Soy fermented beverages “Taste of Health” has a high number of viable cells, the optimal pH, allowing lactic acid bacteria remain in the active state during storage. All this makes it possible to call the resulting drink probiotic drinks functionality.

Taste of Health – the healthy eating initiative from ISS Mediclean

Taste of Health – the healthy eating initiative from ISS Mediclean

Functional foods: Consumer willingness to compromise on taste for health?

This study investigates socio-demographic and attitudinal determinants of consumer willingness to compromise on taste for health in the specific case of the functional foods category. Cross-sectional consumer data were collected in Belgium from two socio-demographically comparable samples in 2001 and 2004 using a similar research method with personal interviews. Results show that the gap between acceptance of good versus worse tasting functional foods has widened significantly from 2001 to 2004. Whereas females and elderly were more ready to compromise on taste for health in 2001, any socio-demographic differences faded away in 2004. Health benefit belief from functional foods emerges as the strongest positive determinant of willingness to compromise on taste, but both its level and its predictive power on willingness to compromise on taste decreased over time. During the data collection interval, the perceived importance of food for health increased significantly. All evolutions combined are indicative for decreasing unconditional acceptance of functional foods, especially on taste, and a lower conviction that functional foods can constitute a part of a healthy and tasteful diet among a large majority of consumers. The conclusion is that counting on consumer willingness to compromise on the taste of functional foods for health is a highly speculative and risky strategic option.

A taste for health: The development of a multi-agency food strategy

Food affects health in a variety of ways. Many factors influence diet, including food availability and cost, socioeconomic factors and personal beliefs, values, attitudes and knowledge. Efforts to change dietary patterns therefore need to tackle all these areas to increase effectiveness. A wider approach than traditional health education is needed on a local, national and international level. Within Bedfordshire a multi-agency working group was convened to develop an active strategy to promote and facilitate healthier eating and food safety. This article discusses the processes involved in the development of the core document, its launch and subsequent projects that have developed. The problems encountered along with the advantages of this approach are discussed.

6- n-Propylthiouracil: A Genetic Marker for Taste, with Implications for Food Preference and Dietary Habits

6-n-Propylthiouracil (PROP) and phenythiocarbamide (PTC) are members of a class of compounds known as “thioureas.” These compounds carry the chemical group N-C=S, which is responsible for their characteristic bitter taste (for review, see Bartoshuk et al. 1994; Drewnowski and Rock 1995). As is true for many scientific discoveries, the bitterness of PROP and PTC were discovered by accident. In 1931, while Fox was synthesizing PTC in his laboratory, some of the white crystals became airborne. His colleagues perceived a bitter taste, but Fox tasted nothing.

“Taste Of Health”: National Nutrition Month Activity for Western Indiana District Dietetic Association and American Heart Association, Lafayette Affiliate

LEARNING OUTCOME: To examine a successful public education activity which was conducted in collaboration with the local AHA affiliate and members of WIDDA.In Spring 1996, Dietitians from the District Dietetic Association collaborated with the local affiliate, American Heart Association (AHA) to hold the “Taste of Health” based on the ‘96 NNM Theme “Enjoy the variety of Food Choices”. Twenty restaurants were recruited through letters describing the activity followed up by telephone contacts. After initial contact, a Registered Dietitian was assigned to work with each restaurant to determine “Heart Healthy” menu items that would be appropriate for the “Taste”. Each restaurant identified one entree and an additional item, e.g. soup, bread, vegetable, dessert. Registered Dietitians assisted in analysis of recipes to determine compliance to heart healthy guidelines based on a daily allowance for 2000 kcalories with 30% fat, 10% saturated fat, 300mg cholesterol and 3000mg sodium. For the current project, the dinner meal was considered to be 2/3 of the daily total.In addition to restaurant recruitment, Registered Dietitians worked with AHA members arranging entertainment, decorations, advertising and ticket sales. A successful event was the result of members of both groups working together to bring a first class nutrition education activity to the public.

Book Review: Smell and Taste in Health and Disease

Book Review: Smell and Taste in Health and Disease

Book Review Smell and Taste in Health and Disease Edited by Thomas V. Getchell, Richard L. Doty, Linda M. Bartoshuk, and James B. Snow, Jr. 883 pp., illustrated. New York, Raven Press, 1991. $165. 0-88167-798-1

Book Review Smell and Taste in Health and Disease Edited by Thomas V. Getchell, Richard L. Doty, Linda M. Bartoshuk, and James B. Snow, Jr. 883 pp., illustrated. New York, Raven Press, 1991. $165. 0-88167-798-1

Smell and Taste in Health and Disease.Thomas V. Getchell , Linda M. Bartoshuk , Richard L. Doty , James B. Snow, Jr.

Previous articleNext article No AccessNew Biological BooksSmell and Taste in Health and Disease. Thomas V. Getchell , Linda M. Bartoshuk , Richard L. Doty , James B. Snow, Jr. Lawrence E. MarksLawrence E. Marks Search for more articles by this author PDFPDF PLUS Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by The Quarterly Review of Biology Volume 67, Number 3Sep., 1992 Published in association with Stony Brook University Article DOIhttps://doi.org/10.1086/417762 Views: 3Total views on this site Copyright 1992 The University of ChicagoPDF download Crossref reports no articles citing this article.

Smell and Taste in Health and Disease

Smells are surer than sounds and sights to make your heart-strings crack. —Rudyard Kipling So begins this thorough compendium of current knowledge of human chemosensation. While clearly the best work available on the topic, it suffers the inevitable shortcomings of such collections: with each chapter by a different author, there is a certain disjointedness and overlapping. The editors have overcome this to a degree by organizing the book into seven parts: Neural Basis, Psychophysical Integration, Chemosensory Regulation of Behavior, Clinical Problems, Transport Disorders, Sensorineural Disorders, and Systemic Conditions. With the notable absence of Robert Henkin, the authors include the gurus of chemosensation. Overall, the work represents the best scientific writing in the field. Not that the volume is without problems. The chapter on depression and the chemical senses is years out of date, referring to Diagnostic and Statistical Manual of Mental Disorders-III criteria (1980) rather than the DSM-III-R (1987).

Smell and Taste in Health and Disease

The neuronal basis of smell and taste smell and taste experience - psychophysical integration chemosensory regulation of behavior introduction to clinical problems transport disorders - diagnosis and management sensorineural disorders - diagnosis and management systemic conditions affecting smell and taste. (Part contents).

A taste for Health

Another step towards stimulating a taste for health in their region was taken recently at a presentation to launch Croydon District Health Authority's Food and Health Policy.