Search results for "preference"

Development of a questionnaire to measure attraction toward sweet, salty, and fatty foods in children

2014

Childhood obesity may be responsible for a major alteration of life quality in children and in future adults. The causes of obesity are multiple and obesity results from a chronic imbalance between food intake and energy expenditure. The challenge is to understand the cause of this imbalance. In this context, this study aimed at evaluating the contribution of the attraction toward salty, sweet and fatty foods. Thus, the first aim of this study was to establish a tool to assess children’s attraction toward sweet, salty and fatty foods that could be used later in large-scale cohorts. The second objective was to compare this questionnaire to sensory tests measuring the overall liking for sweet…

Périodes et facteurs sensibles pour la formation précoce des préférences alimentaires

2015

Eating behavior is a complex, essentially learned activity critical for development and survival. It can be broken down into several components: when, how, what and how much to eat.1,2 We will mainly describe in this chapter the important periods and factors associated with the development of “what” to eat, or in other words, food preferences and choice. Other aspects relevant to the early development of eating behavior have been previously reviewed.2,3 Although it has previously been shown that food and flavor preference may be influenced by flavor exposure during the prenatal period4-6, we will focus in this chapter on the acquisition of food preferences consecutive to direct exposure of …

Impact of sweetness on children's eating behaviour: the roles of taste and calories

2014

International audience; The sweet taste is innately liked as shown in newborns. This attraction, confirmed in older children1, is interpreted in relation to the advantage conferred by the consumption of the energy of sugars. However, the impact of the taste and of the calories from sugar needs further clarification. Two studies will be presented, aimed at understanding the role of taste and calories from sugar in children from different age groups. The first study looked at flavor-flavor learning by pairing the taste of a vegetable with the sweet taste in 6-month-old infants. It shows that adding sweet taste is associated to a higher consumption of the vegetable in the sweet version but not…

Obésité et préférences alimentaires : études comportementales et neuro-imagerie fonctionnelle, focus chez l'enfant

2014

L’acarien transporteur d’allergènes

2016

Resume Les acariens et les moisissures cohabitent dans les logements. Ils sont les principaux allergenes impliques dans l’asthme allergique. Dans les silos a grains et les archives, les acariens transportent des spores et contaminent leurs environnements. Les acariens, par leurs choix alimentaires, selectionnent certaines especes. Sous l’action de spores, la liberation de la guanine et d’acides gras favorisent l’accouplement des acariens. La competition intervient egalement entre les acariens pour la colonisation de leur habitat. Les acariens presentent des tailles et des capacites de deplacement variables et certaines especes peuvent donc s’imposer au detriment d’autres. Les conditions de …

Goût et plaisir alimentaire chez la personne âgée : des idées reçues à la réalité scientifique

2018

National audience

Xenohormones and oral homeostasis : impact on taste preferences and salivary glands

2012

Oral homeostasis strongly influences taste perceptions. It depends on a healthy oral epithelium and salivary gland secretions, which are both regulated by sex hormones. The aim of this thesis was to identify the effect of an oral exposure to Bisphenol A, a food packaging and dental sealer component, and of a soy-diet containing phytoestrogens on oral homeostasisTwo experiments were conducted in adult rats: a dose-response study of BPA (5μg 12.5 mg / kj / day), and a study about the impact of a soy-diet on the BPA disrupting effects. By using gustation choice tests, and histological and qPCR-TR molecular approach, we identify for the first time an action of BPA on dry mouth. We found that BP…

Les comportements préalables à la prise lactée chez le souriceau : caractérisation de sécrétions maternelles réactogènes et implication de l'expérien…

2012

Birth is one of the most delicate periods mammalian infants have to deal with. Newborns have then to adapt physiologically and behaviorally to the aerial environment, and one of their first challenges is to ingest colostrum and milk. It is paradoxical that the survival of pups is conditioned by the success of this first suckling, and that we have so little understanding of the stimuli that underlie and promote it. Thus, the present work aims to contribute to answer how immature and naïve newborns do manage to orient to a nipple, to grasp it, and to suckle efficiently? This general issue will be addressed in the mouse in focusing on: i) the nature of the chemical substrates that newborn mice…

The study of calcium signaling in lipid gustatory cells in mice

2012

The lipid-binding glycoprotein CD36, expressed by circumvallate papillae (CVP) of the mouse tongue, has been shown to be implicated in oro-gustatory perception of dietary lipids. We demonstrate that linoleic acid (LA) by activating sPLA2, cPLA2 and iPLA2 via CD36, produced arachidonic acid (AA) and lyso-phosphatidylcholine (Lyso-PC) which triggered Ca2+ influx in CD36-positive taste bud cells (TBC), purified from mouse CVP. LA induced the production of Ca2+ influx factor (CIF). CIF, AA and Lyso-PC exerted different actions on the opening of store-operated Ca2+ (SOC) channels, constituted of Orai proteins and regulated by STIM1, a sensor of Ca2+ depletion in the endoplasmic reticulum. We use…

Is the improvement of the nutritional quality compatible with the maintenance of the sensory quality? : the example of biscuits

2013

French biscuit producers are willing to improve the nutritional composition of their products. The. objective of this work was to determine whether it was possible while maintaining the sensory. quality of the reduced product. The first study dealt with the impact of fat and sugar reduction on liking and sensory perception of. 9 types of biscuits and cakes. Results show that children perceived almost no difference and liked. equally the standard and the fat- and/or sugar-reduced variants for most types of biscuits. For. products reduced without adding polyols, adults less like fat- or sugar-reduced variants than. standard ones mainly when they were perceived as less sweet, and to a lesser e…