Taste Of Food Research Articles

Survival Rate, Biomechanical Complications, and Patient Satisfaction of Implant-Supported FRC Full-Arch Prostheses: A Retrospective Study with Follow up of 5 Years.

The satisfaction of patients with dentures on implants has different points of view that become fundamental aspects for the development of research on the quality of life of these patients, the eventual biomechanical complications to which these prostheses and implants can be subjected, and design considerations for cantilever extensions. The objective of research was to assess the implants and prosthesis survival rates, biomechanical complications relative to the length of the distal extensions (cantilevers), and the satisfaction of the patients with a fixed implant-supported full-arch fiber-reinforced composites prosthesis. A retrospective clinical and radiographic cohort study was developed. Clinical records of a selected cohort were analyzed according to inclusion and exclusion criteria. Data on a patient who underwent to fixed implant-supported full-arch fiber-reinforced composites prosthesis at least of five years of function were collected. Data analysis was performed using Kaplan-Meier curves and Fisher's Exact Test. P values less than 0.05 were considered statistically significant. After insertion, 1 of 29 prostheses failed, the overall prosthetic survival rate observed at 5 years was 96.5%. Of the 120 implants placed in 28 patients, only 4 patients experienced loss of an implant during the 5 years of observation; the implant survival rate throughout the observation period was 86.2%. Distal extension seems to negatively affect the prognosis of implant-supported rehabilitation. Regarding the level of satisfaction of the patient with the prosthesis, none reported being uncomfortable or dissatisfied neither with their appearance nor with the taste of food throughout the studied period. No relevant associations were found between the variables involved. The study found the improvement in quality of life following the installation of fixed rehabilitation on the patients. Once the potential benefits of patients are obtained, controlled clinical trials are encouraged.

Критерии потребительского выбора пищевой продукции в контексте анализа рисков для здоровья

Provision of food quality and safety is among national priorities. The strategy aimed at improving quality of food products in the Russian Federation for the period up to 2030 highlights a relevant issue as regards Russians consuming low-quality food products. The aim of this study is to identify criteria that determine consumer choice of food products and its influence on health risks. The empirical data used in the study are represented by the results of national social surveys (Russian Public Opinion Research Center, NAFI Research Center, Public Opinion Fund, 2020–2023) and materials obtained by focus interviews with Russian megacity residents (n = 26, spring 2024). Price is the top criterion that determines consumer choices in Russia. We identified three behavioral strategies based on subjective perception of food quality and price: 1) quality is priority regardless of a price (the strategy is typical for middle-aged consumers with higher incomes); 2) a balance between quality and price (including orientation at discounts and special promotion campaigns at points-of-sail); 3) refusal from subjectively more qualitative food products in favor of less qualitative but cheaper ones (the strategy is typical for consumers from senior age groups). Consumer orientation at product price leads to changes in diets in case population incomes are dropping or market prices are growing; in particular, it means a decline in fruit, meat and fish consumption. Significance a consumer places on food taste as a selection criterion results in choosing food products with low ‘objective’ consumer value but a higher ‘subjective’ one, for example, chips, sweetened carbonated beverages, and products with high saturated fat contents. Risky consumer choice is also determined by low interest in healthy diets and absence of any faith in possibility to get objective information. A conclusion is made that it is necessary to make food products, which are subjectively perceived by consumers as more qualitative, more affordable in money terms; to intensify educational activities and to create suitable conditions for making consumers refuse from buying products with low nutrition value.

Criteria that determine consumer choice of food products within health risk analysis

Provision of food quality and safety is among national priorities. The strategy aimed at improving quality of food products in the Russian Federation for the period up to 2030 highlights a relevant issue as regards Russians consuming low-quality food products. The aim of this study is to identify criteria that determine consumer choice of food products and its influence on health risks. The empirical data used in the study are represented by the results of national social surveys (Russian Public Opinion Research Center, NAFI Research Center, Public Opinion Fund, 2020–2023) and materials obtained by focus interviews with Russian megacity residents (n = 26, spring 2024). Price is the top criterion that determines consumer choices in Russia. We identified three behavioral strategies based on subjective perception of food quality and price: 1) quality is priority regardless of a price (the strategy is typical for middle-aged consumers with higher incomes); 2) a balance between quality and price (including orientation at discounts and special promotion campaigns at points-of-sail); 3) refusal from subjectively more qualitative food products in favor of less qualitative but cheaper ones (the strategy is typical for consumers from senior age groups). Consumer orientation at product price leads to changes in diets in case population incomes are dropping or market prices are growing; in particular, it means a decline in fruit, meat and fish consumption. Significance a consumer places on food taste as a selection criterion results in choosing food products with low ‘objective’ consumer value but a higher ‘subjective’ one, for example, chips, sweetened carbonated beverages, and products with high saturated fat contents. Risky consumer choice is also determined by low interest in healthy diets and absence of any faith in possibility to get objective information. A conclusion is made that it is necessary to make food products, which are subjectively perceived by consumers as more qualitative, more affordable in money terms; to intensify educational activities and to create suitable conditions for making consumers refuse from buying products with low nutrition value.

Effects of different fermentation processes on cooking and eating quality of brown rice noodles

While brown rice noodles are nutritionally dense, their subpar cooking and eating attributes render them unpalatable to consumers. Fermentation serves as a viable method to enhance food quality and taste. In our previous study, the quality of brown rice noodles was notably enhanced through solid-state fermentation of rice flour (SFRF) with Limosilactobacillus fermentum. In this study, we investigated the impact of SFRF, solid-state fermentation of rice grains (SFRG), and liquid-state fermentation of rice grains (LFRG) on the cooking attributes, sensory qualities, and processing characteristics of brown rice noodles (BRN). The findings indicated that the quality of brown rice noodles (BRN) could be notably enhanced through the application of these three fermentation techniques. In comparison to the BRN produced via SFRF and LFRG, the rice noodles processed using SFRG exhibited superior visual appeal, reduced cooking losses (4.87%), minimal breakage rates (4.00%), and enhanced taste profile. Following fermentation, the gelatinization temperature (Tp) and peak viscosity of rice flour decreased, with SFRG demonstrating the lowest gelatinization temperature. Pasting and rheological assessments revealed that solid-state fermentation of rice grains led to a reduction in the pasting viscosity of rice flour by hindering starch granule swelling and disintegration. In summary, noodles processed through SFRG exhibited enhanced cooking and sensory characteristics, luminosity (L*), and superior gel structure.

Analysis of Marketing Strategies by Labstore in Attracting Consumer Purchase Interest in Student Products at UNPAM

This study aims to evaluate the effectiveness of Labstore's current marketing strategy and identify the optimal approach to attract consumer interest in products created by Unpam students. This research employs a descriptive qualitative method, which involves describing phenomena or events as they occur. The findings of this study are as follows: First, regarding the product dimension, it is essential to focus on product quality, including durability, taste (for food and beverages), and packaging. Second, in terms of pricing, it is crucial to analyze competitors' prices for similar products to offer prices that are affordable to Labstore's primary consumers, who are mostly students. Third, the location and facilities of Labstore are generally considered good, with most participants finding Labstore a comfortable place to shop. Lastly, in the promotion dimension, the study suggests enhancing promotional efforts by adding cost-effective yet impactful media.

Consumer Preference and Willingness to Pay for Rice Attributes in China: Results of a Choice Experiment.

Understanding urban consumers' preferences for rice attributes is crucial for rice breeders, producers, and retailers to meet diverse and evolving market demands. Based on the sample data of 629 rice consumers in Shanghai, China, obtained through the choice experiment (CE) approach, this study uses the mixed logit (ML) model to analyze consumers' preferences and willingness to pay (WTP) for food safety labels, brands, nutritional quality, and taste quality. Furthermore, the latent class (LC) model examines the heterogeneity in consumer group preferences. The research findings highlight that consumers prioritize taste quality as the most crucial attribute, followed by nutritional quality, food safety labels, and brand attributes. The premium rates for superior taste quality, organic certification labels, and green certification labels exceeded 100%. Interestingly, while combining organic certification with well-known international or domestic brands does not uniformly boost consumer preferences, incorporating green certification alongside well-known international or domestic brands significantly elevates those preference levels. Factors such as the external environment, consumption habits, and personal characteristics significantly influence individuals' preferences for rice attributes. Based on these insights, the study puts forth policy recommendations for rice breeders, producers, and retailers.

Negative feedback control of hypothalamic feeding circuits by the taste of food

The rewarding taste of food is critical for motivating animals to eat, but whether taste has a parallel function in promoting meal termination is not well understood. Here, we show that hunger-promoting agouti-related peptide (AgRP) neurons are rapidly inhibited during each bout of ingestion by a signal linked to the taste of food. Blocking these transient dips in activity via closed-loop optogenetic stimulation increases food intake by selectively delaying the onset of satiety. We show that upstream leptin-receptor-expressing neurons in the dorsomedial hypothalamus (DMHLepR) are tuned to respond to sweet or fatty tastes and exhibit time-locked activation during feeding that is the mirror image of downstream AgRP cells. These findings reveal an unexpected role for taste in the negative feedback control of ingestion. They also reveal a mechanism by which AgRP neurons, which are the primary cells that drive hunger, are able to influence the moment-by-moment dynamics of food consumption.

Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.

The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested.

Gender vulnerability and coping strategies to changing provisioning ecosystem services in Bongo and Kassena-Nankana West districts in the Upper East Region of Ghana

ABSTRACT Ecosystems provide a wide variety of life-sustaining services but are currently facing severe degradation due to changing land use and cover. Women are presumed to be more affected by declines in provisioning ecosystem services (PES). These claims have not been empirically proven across all contexts and have been contested by recent studies. Few studies in Ghana have attempted to examine this gendered environmental change phenomenon. Underpinned by the vulnerability theory, this paper employed an eclectic methodological approach to examine gender differences in vulnerability and coping with changing PES in Ghana. The findings reveal that both males and females depend highly on agricultural and woodland ecosystems for their livelihood needs. The deterioration in the total areas of the major ecosystems has resulted in significant declines in vital PES such as wild edible fruits and vegetables, medicinal plants and building materials for both men and women over the past decade. The study further reveals that the decreases in fuelwood supply affect women more than men because the former group mostly cooks food in their households, using fuelwood. As adaptation mechanisms, male farmers mostly planted trees on their farms to reclaim unfertile land and conserve forests, while female farmers engage in fruits and vegetable trade in the markets, as well as used non-indigenous spices to enhance the taste of food. Both males and females have also resorted to relying on orthodox medicines contrary to the past. To increase ecosystem resilience, the mainstreaming of ecosystem integrity adaptation practices into national adaptation plans is paramount.

Neural Processing of Taste-Related Signals in the Mediodorsal Thalamus of Mice.

Our consummatory decisions depend on the taste of food and the reward experienced while eating, which are processed through neural computations in interconnected brain areas. Although many gustatory regions of rodents have been explored, the mediodorsal nucleus of the thalamus (MD) remains understudied. The MD, a multimodal brain area connected with gustatory centers, is often studied for its role in processing associative and cognitive information and has been shown to represent intraorally-delivered chemosensory stimuli after strong retronasal odor-taste associations. Key questions remain about whether MD neurons can process taste quality independently of odor-taste associations and how they represent extraoral signals predicting rewarding and aversive gustatory outcomes. Here, we present electrophysiological evidence demonstrating how mouse MD neurons represent and encode 1) the identity and concentrations of basic taste qualities during active licking, and 2) auditory signals anticipating rewarding and aversive taste outcomes. Our data reveal that MD neurons can reliably and dynamically encode taste identity in a broadly tuned manner and taste concentrations with spiking activity positively and negatively correlated with stimulus intensity. Our data also show that MD can represent information related to predictive cues and their associated outcomes, regardless of whether the cue predicts a rewarding or aversive outcome. In summary, our findings suggest that the mediodorsal thalamus is integral to the taste pathway, as it can encode sensory-discriminative dimensions of tastants and participate in processing associative information essential for ingestive behaviors.

Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles

The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv ‘Malvazija istarska’) vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content.

Factors That Influence Word-of-Mouth (WOM) of Locals and Tourists for the Selected Restaurants in the City of Mati, Davao Oriental

The study was conceptualized due to the rising and emerging tourism trends in Davao Oriental, and it intended to examine the factors that influence Word of Mouth (WOM) of the locals and the visiting tourists in Mati, Davao Oriental in their choices and preferences of the restaurant to visit and food to patronize. This study specifically examined the factors that elicit positive perceived value of WOM to the behavior of locals and tourists, like taste and quality of food, quality of service, physical design and ambiance of the restaurant, and price reasonableness. A quantitative research design was employed as the study was focused on looking for the answer to the question like what are the factors that influence WOM. A survey questionnaire was similarly used for the said purpose. Based on the findings using correlation analysis, there is a significant relationship between taste and quality of food, quality of service, physical design and ambiance, and price reasonableness towards the word of mouth. The data further revealed that 76.80% of the respondents’ word of mouth towards the restaurants is influenced considerably by the taste of food and the price reasonableness based on the regression analysis findings. The conclusion of this research and its implication provides that, as the level of taste and quality of food increases, the level of their word of mouth also increases. The same thing happens when the level of quality of service, physical design and ambiance, and price reasonableness increases. It also suggested that these factors elicit positive perceived value of WOM towards the behavior of locals and tourists.

Semiotics and Experiences on Food in the Philippines

This paper aimed to determine and analyze the experiences on food in conversations specifically on food that they associate with family bonding (get-together) and festivities (town fiesta), and categorize the themes of associations on food choices. Ferdinand de Saussure’s (Dewanti, 2023) signifier and signified concepts were used in analyzing the association on food while the experiences of food during family bonding and festivities were categorized by theme using the thematic analysis template of Brooks, McCluskey, Turley & King (2015). This study used the descriptive research method in analyzing food experiences in conversations through one-on-one interviews and group interviews. Conversation analysis was used as the approach in gathering the data. Results of this study revealed the predominance of meat (chicken and pork especially lechon) pancit, and staple food represented by puto and bibingka. In addition, the food choices are signifiers of the following signified: namely, strengthening the family ties, longevity, prosperity, love, joy/happiness, and simplicity and adaptability. Finally, the family tradition is manifested in passing the recipe from the older generation to the younger generation, offering food for the dead, expressing gratitude before eating around the table, looking beyond the taste of food during family bonding. The Filipino food culture has been preserved through passing the kind of food prepared during family bonding as food symbolizes longevity, love, togetherness, strengthening family ties, and simplicity. The choice of food could be attributed to religious beliefs, financial status, and nostalgia.

It makes me happy: anthropomorphism increases consumer preference for healthy food

PurposePeople frequently experience a conflict between immediate pleasure and long-term health when consuming healthy food. This study investigates how anthropomorphizing healthy food influences consumers’ sense of pleasure and their subsequent food preferences.Design/methodology/approachUsing different samples and food items, the authors conducted five online or laboratory studies to provide empirical support for the research hypothesis, rule out potential alternative explanations, and demonstrate boundary conditions.FindingsBy conducting five empirical studies involving self-reported and actual eating preferences, this study found that anthropomorphism increases consumer preference for and actual intake of healthy food. Such an anthropomorphism effect is driven by the increased positive affect evoked by anthropomorphism. However, this positive effect is suppressed for consumers who experience low trust in their affective feelings. Additionally, the effect is weakened when consumers readily attribute their affective feelings to a target-irrelevant source.Originality/valueThis study contributes to the literature on healthy consumption, anthropomorphism, and mood, revealing whether and how food anthropomorphism affects consumers. For marketers in the field of healthy food and relevant policymakers, anthropomorphic means can be employed, such as giving products human names, to enhance consumer preference for them. Moreover, anthropomorphizing can help alleviate consumers’ concerns about the relative lack of pleasurable taste in healthy foods and compensate for the lack of hedonic value that consumers may feel, thereby enhancing consumer welfare.HighlightsAnthropomorphism increases consumer preference for healthy food and actual intake of it.The anthropomorphism effect is driven by the increased positive affect evoked by anthropomorphism, through which affective feelings offer evaluative and decisional informativeness for judgments and decision-making.The positive effect of anthropomorphism is suppressed for consumers who experience low trust in their affective feelings.The anthropomorphism effect is weakened when consumers readily attribute their affective feelings to a target-irrelevant source.

Mixed Methods Study Investigating Adolescent Acceptance and Implementation Outcomes of Serving Spicy Vegetables in School Lunch

BackgroundOnly a few adolescents are meeting their daily vegetable requirement. At the same time, spicy food is increasingly popular and familiar across cultures. ObjectivesTo explore the implementation of spicy vegetables into school meals, the primary objective is to determine adolescents’ preferred degree of hot spice on steamed broccoli. Secondary objectives include estimating the appropriateness and acceptability of spicy vegetables in the National School Lunch Program and identifying strategies to promote spicy vegetables within school meals. MethodsOne hundred participants between the age 11 and 17 y sampled 4 steamed broccoli florets with varying levels of a ground red and cayenne pepper spice blend (0, 0.9, 2.0, and 4.0 g). Participants rated their likeability of each broccoli sample on a 9-point hedonic scale and answered a survey assessing chili liking, chili consumption patterns, appropriateness, and acceptability. An interview assessed perspectives on spicy vegetables within school lunch.Regression analyses assessed relationships between participant attributes and sample ratings and survey outcomes. Agglomerative hierarchical cluster analysis was conducted to cluster together participants with similar sample liking ratings. ResultsSeventy-seven percent of participants reported that chili pepper makes food taste better, and 67% consumed spicy food weekly or daily. Chili likers (n = 41) were the dominant cluster group, compared with moderates (n = 31) and chili dislikers (n = 28). Thematic analysis results suggested that most participants support incorporating spicy vegetables into school lunch but mushy vegetable texture may undermine the impact of changing school vegetable spice levels. ConclusionsSpicy foods are commonly consumed by adolescents, and these findings support the inclusion of spicy vegetables in school lunch. Additional research is needed to identify policies and practices to improve the texture of vegetables in school meals and determine additional strategies to support cultural humility in child nutrition programs.

Exploring the Relationship Between Operations Management Practices and Students’ Satisfaction in the Canteen at Mabolo National High School

This descriptive-correlational study scrutinized the operations management and senior high school students’ satisfaction with the canteen inside the Mabolo National High School. Also, the relationship between the two variables was explored. Four hundred eighty-nine (489) respondents were chosen conveniently to participate in the data gathering using a modified tool validated by the experts and obtained 0.7346 internal consistency. Weighted mean and Pearson correlation coefficient were employed to analyze the data and yield valuable findings. Findings unveiled that students were satisfied with the personnel's treatment, the proactive approach of the canteen to provide fresh and healthy products, the products being served, and the processes of the canteen to maintain a quality service. Also, the study found that the operations management practices of the canteen have a significant relationship to the students’ satisfaction. Improving operations management is critical in meeting customer needs and leading to satisfaction. Consequently, maintaining and enhancing customer satisfaction can be attained by ensuring that the quality of products, processes, employees, and proactive measures is exceptional. Furthermore, future researchers can pursue other variables, such as canteen facilities, food prices, food tastes, and food preferences, for future studies as they might influence overall customer satisfaction.

Balancing diets: diverse values shaping sustainable food choices

PurposeThe paper aims to explore how values and knowledge are expressed in student’s discussions about food and health.Design/methodology/approachFood practices present a complex phenomenon extending beyond biomedical descriptions, including social dynamics of food in families and communities. Contextual conditions of social groups and settings have significant impacts on food choices and practices. Although values constitute a central part of educational goals, deliberate values education remains an often-neglected area, with a tendency in both curricula and educational practice to focus on knowledge and overlook how values intersect with knowledge. The paper utilises group interviews supported by participant observations to study the food and health practices as expressed in students' discussions.FindingsThe paper’s findings show how values are expressed together with knowledge as value-knowledges around food and health within the social contexts of family, cultural identities and peer relationships. While moving through their lives, students draw on and utilise biomedical, social-cultural and sensory value-knowledges, simultaneously considering the nutrition and taste of foods, the value of connecting with family and peers in cultural settings as well as getting enough food to feel satiated.Originality/valueThe paper presents an original approach around the necessity to consider and integrate cultural identities in discussions and education about food and health to empower students and their communities in a way that is socially just and equitable. This involves shifting discussions of health education away from students as (ir)rational obstacles but rather as partners in co-creating knowledge for sustainable food and health equity.

Exploring unconventional food plants used by local communities in a rural area of West Java, Indonesia: ethnobotanical assessment, use trends, and potential for improved nutrition

BackgroundAs one of the world’s biodiversity hotspots, Indonesia contains over 25,000 plant species, including unconventional food plants (UFPs). These plants are integral to the dietary practices of rural communities, providing essential nutrients often overlooked in modern diets. However, the use of UFP is declining, with both their dietary and cultural values being undermined. In rural West Java, this decline in UFP biodiversity coincides with public health challenges related to malnutrition. This study aims to document the diversity of UFPs used by local communities in rural West Java, assess their nutritional value, and explore their consumption practices.MethodsData were collected using mixed methods, including interviews with 20 key informants and food frequency questionnaire administered to 107 women in three villages in the area. The nutritional compositions of documented UFPs were obtained from literature and analysis. Bivariate correlation was used to analyze the relationships between UFP consumption frequency and potential correlates.ResultsThe study documented 52 species of UFPs from 29 families, many of which are rich in nutritional value. About half of respondents (56%) consumed UFPs moderately (2–3 times a week). UFP consumption frequency had a strong correlation (r = 0.70) with associated knowledge (r = 0.70, p < 0.01) and a weak correlation with age (r = 0.240, p = 0.015), livestock possession (r = 0.260, p = 0.008), and family size (r = − 0.220, p = 0.02). Motivations for UFP consumption included availability as free food (33%), medicinal value (26%), nostalgic value (23%), and preferred taste (18%). Most respondents (92%) agreed that consumption has declined compared to the past, with perceived reduced availability and lack of knowledge cited as the primary reasons for the declining trend.ConclusionsUFP use is common in the study area, where local communities value these plants for their critical roles in diet, medicine, and culture. Given their significant potential to meet dietary needs, educating and raising awareness about UFPs can enhance their consumption and contribute to food and nutrition security.

Dietary free L-glutamate contributes to maintaining a low sodium intake among Vietnamese.

The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recommend the consumption of less than 2,000 mg of sodium/day to reduce blood pressure and the risk of conditions such as cardiovascular disease and coronary heart disease. The sodium intake among Vietnamese was reported to be 7,200 mg/d or more. Free L-glutamate enhances flavor when it is added to food and improves the taste of sodium-reduced foods. This study aims to investigate whether the intake of free L-glutamate-rich seasonings contributes to maintaining a low sodium intake in a cross-over study. From a total of 145 subjects, 42 participants were screened for participation in the cross-over design study. Subjects were randomly allocated to the Low free L-glutamate group (Low free L-Gl) and the Normal free L-glutamate group (Normal free L-Gl). Both received a direct educational guideline to reduce sodium intake. The Low free L-Gl group started with a restriction in the variety of free L-glutamate-rich seasonings, and the Normal free L-Gl group had no restriction in the variety of seasonings. Blood pressure was measured at week 0 (baseline), week 2, week 4, and week 6, while body weight, height, urine sodium and potassium excretion, chromogranin-A (CgA pmol/mg protein) from saliva, and free L-glutamate from food were measured at week 0, week 3, and week 6. In Low free L-Gl, the amount of free L-glutamate in food decreased significantly from baseline to week 6 (p < 0.00), while it did not change in the Normal free L-Gl (p > 0.05). However, the reduction of sodium excretion at week 6 was 22% in Low free L-Gl (5,875 mg/d vs. 4,603 mg/d, p < 0.01) and 46% in Normal free L-Gl (6,107 mg/d vs. 3,277 mg/d, p < 0.00), both lower than the baseline. CgA (pmol/mg protein) did not show any difference between the two groups. The group with Normal free L-Gl intake showed a 46% reduction in sodium excretion by week 6 compared to the baseline. This suggests that the consumption of L-glutamate-rich seasonings when complemented with direct educational guidelines, can contribute to maintaining a low sodium intake.

A Taste of Japanese Junk Food

By courtesy of Sam'l P Arnold, our long-time friend and contributor in Denver, we recently received the text of an article by Gil Asakawa which we found both amusing and illuminating. The author has kindly given us permission to reprint it here. It was originally published in 'Nikkei View', which he describes as 'a weekly column about pop culture and politics from a Japanese American perspective'. It is primarily published online on the author's home page: http://home.earthlink.net/-gillers/nikkeiview.html to which we have pleasure in inviting your attention.