Search results for "Food and Nutrition"
showing 10 items of 2749 documents
The role of novelty detection in food memory
2010
International audience; Memory plays a central role in food choice. Recent studies focusing on food memory in everyday eating and drinking behaviour used a paradigm based on incidental learning of target foods and unexpected memory testing, demanding recognition of the target among distractors, which deviate slightly from the target. Results question the traditional view of memory as reactivation of previous experiences. Comparison of data from several experiments shows that in incidentally learned memory, distractors are rejected, while original targets are not recognised better than by chance guessing. Food memory is tuned at detecting novelty and change, rather than at recognising a prev…
Liking for fat is associated with sociodemographic, psychological, lifestyle and health characteristics
2014
Sensory liking influences dietary behaviour, but little is known about specifically associated individual profiles. The aim of the present study was to investigate the associations between liking for fat-and-salt and fat-and-sweet sensations and sociodemographic, economic, psychological, lifestyle and health characteristics in a large sample. Individual characteristics and liking scores were collected by a questionnaire among 37 181 French adults. Liking scores were constructed using a validated preference questionnaire. Multinomial logistic regression models were used to assess the associations between liking levels and individual characteristics. In both sexes, subjects belonging to low-l…
The impact of mastication, salivation and food bolus formation on salt release during bread consumption
2014
Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the …
Variability of human saliva composition: possible relationships with fat perception and liking
2012
International audience; Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-relationships. The first aim of this work was to study intra- and inter-individual variabilities over time in the composition of molecules likely to interact with food in the mouth, with particular focus on molecules that might interact with fat. The second aim was to try to relate this composition to a liking for fat and its …
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
2017
This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …
In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters
2012
This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force a…
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
2015
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet- Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific compo…
Effect of sensory exposure on liking for fat- or sugar-reduced biscuits
2015
This study investigates the effect of exposure to fat- or sugar-reduced biscuits on liking for these products. Two sets of biscuits were manufactured, each including a standard variant and 4 variants differing by the level of reduction of either fat or sugar content, to 33% of fat content or 28% of sugar content. Biscuit consumers were recruited to eat either the fat (n ¼ 113) or the sugar-reduced set of biscuits (n ¼ 106). They participated in 5 testing sessions, once a week, in laboratory conditions. During each session, they rated their liking of the 5 variants. At the end of each of the 4 first sessions, consumers were given 16 biscuits for their home consumption during the week. Partic…
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
2015
Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…
High Serum Cholesteryl Ester Transfer Rates and Small High-Density Lipoproteins Are Associated With Young Age in Patients With Acute Myocardial Infar…
2007
Objectives Our aim was to characterize cholesteryl ester transfer protein (CETP) activity in the early phase of acute myocardial infarction (MI). Background Cholesteryl ester transfer protein catalyzes the transfer of cholesteryl esters from high-density lipoprotein (HDL) donors to apolipoprotein B-containing lipoprotein acceptors. Methods The CETP concentration, lipid profiles, and the rate of cholesteryl ester transfer (CET) from a tracer dose of radiolabeled HDL toward endogenous lipoproteins were determined within 24 h after symptom onset. Results Among 347 patients with first MI, CETP concentration, triglycerides, and non–HDL-cholesterol increased across tertiles of the CET rate, where…