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2. Obesity and Dietary Intake

Author

Cheon, Eunjin, primary, Davis, Lissa A., additional, Valicente, Vinicius M., additional, Wang, Yu, additional, and Mattes, Richard D., additional

Published
2024
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6. Sensory nutrition: lessons learned and opportunities.

Author

Mattes, Richard D.

Subjects
NUTRITION, WEIGHT gain, SENSORY stimulation, CHEMICAL senses, FOOD habits, SUGAR
Abstract

The article discusses the emerging field of sensory nutrition, which explores the interactions between nutrition and sensory sciences. The article highlights the importance of communication and collaboration between researchers and clinicians in these areas to advance knowledge and challenge unsubstantiated claims. It provides examples of how improved communication could have resolved longstanding questions about taste mechanisms and the effects of food processing on health. The article also emphasizes the need for a multidimensional approach to studying sensory function and its impact on food intake. Overall, the article suggests that increased research at the sensory-nutrition interface holds promise for better understanding and practical applications in clinical and public health settings. [Extracted from the article]

Published
2024
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11. Perspective: A Research Roadmap about Ultra-Processed Foods and Human Health for the United States Food System: Proceedings from an Interdisciplinary, Multi-Stakeholder Workshop

Author

O’Connor, Lauren E., primary, Higgins, Kelly A., additional, Smiljanec, Katarina, additional, Bergia, Robert, additional, Brown, Andrew W., additional, Baer, David, additional, Davis, Cindy, additional, Ferruzzi, Mario G., additional, Miller, Kevin, additional, Rowe, Sylvia, additional, Rueda, Janice M.W., additional, Andres, Aline, additional, Cash, Sean B., additional, Coupland, John, additional, Crimmins, Meghan, additional, Fiecke, Chelsey, additional, Forde, Ciarán G., additional, Fukagawa, Naomi K., additional, Hall, Kevin D., additional, Hamaker, Bruce, additional, Herrick, Kirsten A., additional, Hess, Julie M., additional, Heuven, Lise AJ., additional, Juul, Filippa, additional, Malcomson, Fiona C., additional, Martinez-Steele, Euridice, additional, Mattes, Richard D., additional, Messina, Mark, additional, Mitchell, Alyson, additional, and Zhang, Fang Fang, additional

Published
2023
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20. Effect of almond consumption on insulin sensitivity and serum lipids among Asian Indian adults with overweight and obesity– A randomized controlled trial

Author

Gayathri, Rajagopal, primary, Abirami, Kuzhandhaivelu, additional, Kalpana, Natarajan, additional, Manasa, Valangaiman Sriram, additional, Sudha, Vasudevan, additional, Shobana, Shanmugam, additional, Jeevan, Raman Ganesh, additional, Kavitha, Vasudevan, additional, Parkavi, Karthikeyan, additional, Anjana, Ranjit Mohan, additional, Unnikrishnan, Ranjit, additional, Gokulakrishnan, Kuppan, additional, Beatrice, D. Annette, additional, Krishnaswamy, Kamala, additional, Pradeepa, Rajendra, additional, Mattes, Richard D., additional, Salas-Salvadó, Jordi, additional, Willett, Walter, additional, and Mohan, Viswanathan, additional

Published
2023
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26. Valuing the Diversity of Research Methods to Advance Nutrition Science

Author

Mattes, Richard D, primary, Rowe, Sylvia B, additional, Ohlhorst, Sarah D, additional, Brown, Andrew W, additional, Hoffman, Daniel J, additional, Liska, DeAnn J, additional, Feskens, Edith J M, additional, Dhillon, Jaapna, additional, Tucker, Katherine L, additional, Epstein, Leonard H, additional, Neufeld, Lynnette M, additional, Kelley, Michael, additional, Fukagawa, Naomi K, additional, Sunde, Roger A, additional, Zeisel, Steven H, additional, Basile, Anthony J, additional, Borth, Laura E, additional, and Jackson, Emahlea, additional

Published
2022
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33. Evaluation of Dietary Patterns and All-Cause Mortality

Author

English, Laural K., primary, Ard, Jamy D., additional, Bailey, Regan L., additional, Bates, Marlana, additional, Bazzano, Lydia A., additional, Boushey, Carol J., additional, Brown, Clarissa, additional, Butera, Gisela, additional, Callahan, Emily H., additional, de Jesus, Janet, additional, Mattes, Richard D., additional, Mayer-Davis, Elizabeth J., additional, Novotny, Rachel, additional, Obbagy, Julie E., additional, Rahavi, Elizabeth B., additional, Sabate, Joan, additional, Snetselaar, Linda G., additional, Stoody, Eve E., additional, Van Horn, Linda V., additional, Venkatramanan, Sudha, additional, and Heymsfield, Steven B., additional

Published
2021
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41. NIH Workshop Report: sensory nutrition and disease

Author

Reed, Danielle R, primary, Alhadeff, Amber L, additional, Beauchamp, Gary K, additional, Chaudhari, Nirupa, additional, Duffy, Valerie B, additional, Dus, Monica, additional, Fontanini, Alfredo, additional, Glendinning, John I, additional, Green, Barry G, additional, Joseph, Paule V, additional, Kyriazis, George A, additional, Lyte, Mark, additional, Maruvada, Padma, additional, McGann, John P, additional, McLaughlin, John T, additional, Moran, Timothy H, additional, Murphy, Claire, additional, Noble, Emily E, additional, Pepino, M Yanina, additional, Pluznick, Jennifer L, additional, Rother, Kristina I, additional, Saez, Enrique, additional, Spector, Alan C, additional, Sternini, Catia, additional, and Mattes, Richard D, additional

Published
2021
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44. Almond consumption decreases android fat mass percentage in adults with high android subcutaneous adiposity but does not change HbA1c in a randomised controlled trial.

Author

Hunter, Stephanie R., Considine, Robert V., and Mattes, Richard D.

Subjects
GLYCOSYLATED hemoglobin, BODY composition, APPETITE, BIOCHEMISTRY, BODY weight, ANTHROPOMETRY, BLOOD sugar, INGESTION, DIET, CARBOHYDRATE content of food, RANDOMIZED controlled trials, GLYCEMIC index, DESCRIPTIVE statistics, ALMOND, GLUCOSE tolerance tests, STATISTICAL sampling, BREAKFASTS, ADIPOSE tissues, FAT
Abstract

The purpose of this study was to determine if the mixed evidence of almond consumption on HbA1c stems from testing people with different body fat distributions (BFD) associated with different risks of glucose intolerance. A 6-month randomised controlled trial in 134 adults was conducted. Participants were randomly assigned to the almond (A) or control (C) group based on their BFD. Those in the almond group consumed 1·5 oz of almonds with their breakfast and as their afternoon snack daily. Those in the control group continued their habitual breakfast and afternoon snack routines. Body weight and composition were measured and blood samples were collected for determination of HbA1c, glycaemia and lipaemia at 0 and 6 months. Appetite ratings, energy intake and diet quality were collected at 0, 2, 4 and 6 months. Participants consuming almonds ingested 816 (sem 364) kJ/d more than participants in the control group (P = 0·03), but this did not result in any differences in body weight (A: –0·3 (sem 0·4), C: –0·4 (sem 0·4); P > 0·3). Participants in the almond, high android subcutaneous adipose tissue (SAT) group had a greater reduction in android fat mass percentage (A: –1·0 (sem 0·6), C: 1·1 (sem 0·6); P = 0·04), preserved android lean mass percentage (A: 0·9 (sem 0·6), C: –1 (sem 0·6); P = 0·04) and tended to decrease android visceral adipose tissue mass (A: –13 (sem 53) g, C: 127 (sem 53) g; P = 0·08) compared with those in the control, high SAT group. There were no differences in HbA1c between groups (A: 5·4 (sem 0·04), C: 5·5 (sem 0·04); P > 0·05). Thus, BFD may not explain the mixed evidence on almond consumption and HbA1c. Long-term almond consumption has limited ability to improve cardiometabolic health in those who are overweight and obese but otherwise healthy. [ABSTRACT FROM AUTHOR]

Published
2022
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49. The apéritif effect: alcohol's effects on the brain's response to food aromas in women

Author

Eiler, William J.A., Džemidžić, Mario, Case, K. Rose, Soeurt, Christina M., Armstrong, Cheryl L.H., Mattes, Richard D., O'Connor, Sean J., Harezlak, Jaroslaw, Acton, Anthony J., Considine, Robert V., and Kareken, David A.

Subjects
Leptin, Adult, Hypothalamus, Article, Young Adult, Reward, Functional Magnetic Resonance Imaging, Humans, Obesity, Apéritif, Brain Mapping, Ethanol, digestive, oral, and skin physiology, food and beverages, Brain, Feeding Behavior, Olfaction, Magnetic Resonance Imaging, Ghrelin, Smell, Food, Reward Value, Odorants, Female, Cues, Alcohol
Abstract

Objective Consuming alcohol prior to a meal (an apéritif) increases food consumption. This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior. Using functional magnetic resonance imaging, we evaluated the blood oxygenation level dependent (BOLD) response to the food aromas of either roast beef or Italian meat sauce following pharmacokinetically controlled intravenous infusion of alcohol. Methods BOLD activation to food aromas in non-obese women (n=35) was evaluated once during intravenous infusion of 6% v/v EtOH, clamped at a steady-state breath alcohol concentration of 50 mg/dL, and once during infusion of saline using matching pump rates. Ad libitum intake of roast beef with noodles or Italian meat sauce with pasta following imaging was recorded. Results BOLD activation to food relative to non-food odors in the hypothalamic area was increased during alcohol pre-load when compared to saline. Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol. Conclusions An alcohol pre-load increased food consumption and potentiated differences between food and non-food BOLD responses in the region of the hypothalamus. The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.

Published
2015

50. Perceptual Quality of Nonesterified Fatty Acids Varies with Fatty Acid Chain Length.

Author

Cheon, Eunjin and Mattes, Richard D

Subjects
*FREE fatty acids, *FATTY acids, *CARBOXYLIC acids, *HYDROGEN ions
Abstract

Nonesterified fatty acids (NEFA) are effective taste stimuli. The quality they impart has not been well characterized. Sourness, and "fattiness" have been reported, but an irritation component has also been described and how these transition with gradations of aliphatic chain length has not been systematically studied. This study examined intensity and quality ratings of NEFA ranging from C2 to C18. Oral sites and the time course of sensations were also monitored. Given all NEFA contain carboxylic acid moieties capable of donating hydrogen ions, the primary stimulus for sour taste, testing was conducted with and without sour adaptation to explore the contribution of sour taste across the range of NEFA. Short-chain NEFA (C2–C6) were rated as predominantly sour, and this was diminished in C2 and C4 by sour adaptation. Medium-chain NEFA (C8–C12) were rated as mainly irritating with long-chain NEFA (C18) described mostly as bitter. The latter may reflect the lack of "fatty" lexicon to describe the sensation. Short-chain NEFA were mostly localized to the anterior tongue and were of rapid onset. The sensation from medium-chain NEFA was attributed to the lateral tongue, whereas medium- and long-chain NEFA sensations were predominantly localized to the back of the tongue and throat and had a longer lag time. The findings indicate there is a systematic transition of NEFA taste quality and irritation with increments in chain length and this is consistent with multiple modes of transduction. [ABSTRACT FROM AUTHOR]

Published
2021
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