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Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p, Graphical abstract Natural adjustments of oral processing behaviours were observed in response to food texture modification, producing large differences in eating microstructure, bolus properties and subsequent temporal postprandial glucose responses.Image 1, Highlights • Food texture differences influences oral processing, bolus particle size and saliva uptake. • Increased bolus surface area, saliva uptake and oro-sensory exposure time increases glycaemic excursions. • Salivary α-amylase concentration does not influence postprandial glycaemic response.

Summary We investigated the association of the number of eating occasions and energy intake with alertness and gastrointestinal (GI) complaints in nurses during their night shift. During this observational study we collected data on anthropometrics and demographics, eating frequency, energy intake, alertness and GI complaints in 118 healthy female nurses, aged 20 to 61 years. Nurses completed an alertness test (psychomotor vigilance task) during the night shift and a 24‐hr dietary recall and a questionnaire about GI complaints after the night shift. This was repeated three times, always on the first night shift in a night shift series. The number of eating occasions during the night shift was negatively associated with reaction times (β = −4.81 ms, 95% confidence interval [CI] −9.14 to −0.48; p = .030), and number of lapses (β = −0.04, 95% CI −0.07 to −0.00; p = .030). However, the number of eating occasions was not associated with subjective alertness and GI complaints. Energy intake during the night shift was not associated with objective or subjective alertness or with GI complaints. These associations were independent of caffeine intake, age, body mass index and dependence among the repeated measurements. The present study showed that eating frequency was positively associated with objectively measured alertness levels in female nurses during the night shift. The results need to be confirmed in an intervention study, where also timing, size and composition of the meal will be taken into account. In practice, optimising nutritional guidelines on these aspects could lead to faster responses, less (medical) errors, and a better wellbeing of night shift workers.

Objective:We hypothesise that exposure to aflatoxins and fumonisins, measured in serum, alters protein synthesis, reducing serum protein and insulin-like growth factor 1 (IGF-1), increasing inflammation and infection, leading to child’s linear growth failure.Design:Children 6–35 months, stratified by baseline stunting, were subsampled from an intervention trial on quality protein maize consumption and evaluated at two time-points.Setting:Blood samples and anthropometric data were collected in the pre-harvest (August–September 2015) and post-harvest (February 2016) seasons in rural Ethiopia.Participants:102 children (50 stunted and 52 non-stunted).Results:Proportions of children exposed to aflatoxin G1, aflatoxin G2 and aflatoxin M1 were higher in the pre-harvest (8, 33 and 7, respectively) compared to post-harvest season (4, 28 and 4, respectively). The proportion of children exposed to any aflatoxin was higher in the pre-harvest than post-harvest season (51 % v. 41 %). Fumonisin exposure ranged from 0 % to 11 %. In joint statistical tests, aflatoxin exposure was associated with serum biomarkers of inflammation (C-reactive protein, α-1-glycoprotein) and protein status (transthyretin, lysine, tryptophan), IGF-1 and linear growth (all P < 0·01). However, exposure to specific aflatoxins was not significantly associated with any biomarkers or outcomes (all P > 0·05).Conclusions:Aflatoxin exposure among rural Ethiopian children was high, with large variation between seasons and individual aflatoxins. Fumonisin exposure was low. There was no clear association between aflatoxin exposure and protein status, inflammation or linear growth. A larger study may be needed to examine the potential biological interactions, and the assessment of aflatoxins in food is needed to determine sources of high exposure.

Objective:To assess the differences in healthy, environmentally sustainable and safe food consumption by education levels among adults aged 19–69 in the Netherlands.Design:This study used data from the Dutch National Food Consumption Survey 2007–10. Food consumption data were obtained via two 24-h recalls. Food consumption data were linked to data on food composition, greenhouse gas emissions (GHGe) and concentrations of contaminants. The Dutch dietary guidelines (2015), dietary GHGe and dietary exposure to contaminants were used as indicators for healthy, environmentally sustainable and safe food consumption, respectively.Setting:The Netherlands.Participants:2106 adults aged 19–69 years.Results:High education groups consumed significantly more fruit (+28 g), vegetables (men +22 g; women +27 g) and fish (men +6 g; women +7 g), and significantly less meat (men –33 g; women –14 g) compared with low education groups. Overall, no educational differences were found in total GHGe, although its food sources differed. Exposure to contaminants showed some differences between education groups.Conclusions:The consumption patterns differed by education groups, resulting in a more healthy diet, but equally environmentally sustainable diet among high compared with low education groups. Exposure to food contaminants differed between education groups, but was not above safe levels, except for acrylamide and aflatoxin B1. For these substances, a health risk could not be excluded for all education groups. These insights may be used in policy measures focusing on the improvement of a healthy diet for all.

ObjectiveEvidence suggests that health benefits are associated with consuming recommended amounts of fruits and vegetables (F&V), yet standardised assessment methods to measure F&V intake are lacking. The current review aims to identify methods to assess F&V intake among children and adults in pan-European studies and inform the development of the DEDIPAC (DEterminants of DIet and Physical Activity) toolbox of methods suitable for use in future European studies.DesignA literature search was conducted using three electronic databases and by hand-searching reference lists. English-language studies of any design which assessed F&V intake were included in the review.SettingStudies involving two or more European countries were included in the review.SubjectsHealthy, free-living children or adults.ResultsThe review identified fifty-one pan-European studies which assessed F&V intake. The FFQ was the most commonly used (n42), followed by 24 h recall (n11) and diet records/diet history (n7). Differences existed between the identified methods; for example, the number of F&V items on the FFQ and whether potatoes/legumes were classified as vegetables. In total, eight validated instruments were identified which assessed F&V intake among adults, adolescents or children.ConclusionsThe current review indicates that an agreed classification of F&V is needed in order to standardise intake data more effectively between European countries. Validated methods used in pan-European populations encompassing a range of European regions were identified. These methods should be considered for use by future studies focused on evaluating intake of F&V.

// Dieuwertje E.G. Kok 1 , Lambertus A.L.M. Kiemeney 2, 3 , Gerald W. Verhaegh 3 , Jack A. Schalken 3 , Emile N.J.T. van Lin 4 , J.P. Michiel Sedelaar 3 , J. Alfred Witjes 3 , Christina A. Hulsbergen - van de Kaa 5 , Pieter van ’t Veer 1 , Ellen Kampman 1, 2 , Lydia A. Afman 1 1 Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands 2 Department for Health Evidence, Radboud University Medical Center, Nijmegen, The Netherlands 3 Department of Urology, Radboud university Medical Center, Nijmegen, The Netherlands 4 Strahlentherapie Bonn Rhein Sieg, Wesel, Germany 5 Department of Pathology, Radboud University Medical Center, Nijmegen, The Netherlands Correspondence to: Lydia A. Afman, email: lydia.afman@wur.nl Keywords: selenium, prostatic neoplasms, gene expression, microarray, EMT Received: February 06, 2016 Accepted: December 16, 2016 Published: January 06, 2017 ABSTRACT In parallel with the inconsistency in observational studies and chemoprevention trials, the mechanisms by which selenium affects prostate cancer risk have not been elucidated. We conducted a randomized, placebo-controlled trial to examine the effects of a short-term intervention with selenium on gene expression in non-malignant prostate tissue. Twenty-three men received 300 µg selenium per day in the form of selenized yeast (n=12) or a placebo (n=11) during 5 weeks. Prostate biopsies collected from the transition zone before and after intervention were analysed for 15 participants (n=8 selenium, n=7 placebo). Pathway analyses revealed that the intervention with selenium was associated with down-regulated expression of genes involved in cellular migration, invasion, remodeling and immune responses. Specifically, expression of well-established epithelial markers, such as E-cadherin and epithelial cell adhesion molecule EPCAM, was up-regulated, while the mesenchymal markers vimentin and fibronectin were down-regulated after intervention with selenium. This implies an inhibitory effect of selenium on the epithelial-to-mesenchymal transition (EMT). Moreover, selenium was associated with down-regulated expression of genes involved in wound healing and inflammation; processes which are both related to EMT. In conclusion, our explorative data showed that selenium affected expression of genes implicated in EMT in the transition zone of the prostate.

ObjectiveTo update the Dutch Healthy Diet index, a measure of diet quality, to reflect adherence to the Dutch dietary guidelines 2015 and to evaluate against participants’ characteristics and nutrient intakes with the score based on 24 h recall (24 hR) data and FFQ data.DesignThe Dutch Healthy Diet index 2015 (DHD15-index) consists of fifteen components representing the fifteen food-based Dutch dietary guidelines of 2015. Per component the score ranges between 0 and 10, resulting in a total score between 0 (no adherence) and 150 (complete adherence).SettingWageningen area, the Netherlands, 2011–2013.SubjectsData of 885 men and women, aged 20–70 years, participating in the longitudinal NQplus study, who filled out two 24 hR and one FFQ, were used.ResultsMean (sd) score of the DHD15-index was 68·7 (16·1) for men and 79·4 (16·0) for women. Significant inverse trends were found between the DHD15-index and BMI, smoking, and intakes of energy, total fat and saturated fat. Positive trends were seen across sex-specific quintiles of the DHD15-index score with energy-adjusted micronutrient intakes. Mean DHD15-index score of the FFQ data was 15·5 points higher compared with 24 hR data, with a correlation coefficient of 0·56 between the scores. Observed trends of the DHD15-index based on FFQ with participant characteristics, macronutrient and energy-adjusted micronutrient intakes were similar to those with the DHD15-index based on 24 hR.ConclusionsThe DHD15-index score assesses adherence to the Dutch dietary guidelines 2015 and indicates diet quality. The DHD15-index score can be based on 24 hR data and on FFQ data.

ObjectiveResearch indicates that intake of sugar-sweetened beverages (SSB) may be associated with negative health consequences. However, differences between assessment methods can affect the comparability of intake data across studies. The current review aimed to identify methods used to assess SSB intake among children and adults in pan-European studies and to inform the development of the DEDIPAC (DEterminants of DIet and Physical Activity) toolbox of methods suitable for use in future European studies.DesignA literature search was conducted using three electronic databases and by hand-searching reference lists. English-language studies of any design which assessed SSB consumption were included in the review.SettingStudies involving two or more European countries were included in the review.SubjectsHealthy, free-living children and adults.ResultsThe review identified twenty-three pan-European studies which assessed intake of SSB. The FFQ was the most commonly used (n24), followed by the 24 h recall (n6) and diet records (n1). There were several differences between the identified FFQ, including the definition of SSB used. In total, seven instruments that were tested for validity were selected as potentially suitable to assess SSB intake among adults (n1), adolescents (n3) and children (n3).ConclusionsThe current review highlights the need for instruments to use an agreed definition of SSB. Methods that were tested for validity and used in pan-European populations encompassing a range of countries were identified. These methods should be considered for use by future studies focused on evaluating consumption of SSB.

BackgroundThe available methods for monitoring food intake—which for a great part rely on self-report—often provide biased and incomplete data. Currently, no good technological solutions are available. Hence, the SPLENDID eating detection sensor (an ear-worn device with an air microphone and a photoplethysmogram [PPG] sensor) was developed to enable complete and objective measurements of eating events. The technical performance of this device has been described before. To date, literature is lacking a description of how such a device is perceived and experienced by potential users. ObjectiveThe objective of our study was to explore how potential users perceive and experience the SPLENDID eating detection sensor. MethodsPotential users evaluated the eating detection sensor at different stages of its development: (1) At the start, 12 health professionals (eg, dieticians, personal trainers) were interviewed and a focus group was held with 5 potential end users to find out their thoughts on the concept of the eating detection sensor. (2) Then, preliminary prototypes of the eating detection sensor were tested in a laboratory setting where 23 young adults reported their experiences. (3) Next, the first wearable version of the eating detection sensor was tested in a semicontrolled study where 22 young, overweight adults used the sensor on 2 separate days (from lunch till dinner) and reported their experiences. (4) The final version of the sensor was tested in a 4-week feasibility study by 20 young, overweight adults who reported their experiences. ResultsThroughout all the development stages, most individuals were enthusiastic about the eating detection sensor. However, it was stressed multiple times that it was critical that the device be discreet and comfortable to wear for a longer period. In the final study, the eating detection sensor received an average grade of 3.7 for wearer comfort on a scale of 1 to 10. Moreover, experienced discomfort was the main reason for wearing the eating detection sensor

ObjectivesTobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as ‘a clearly noticeable smell or taste other than one of tobacco […]’. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling.MethodsAn expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling’s T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes.ResultsThe final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products.ConclusionsAn expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour.

ObjectiveTo find diets optimised on nutrition and environmental impact close to the current Dutch diet and to identify the most effective and acceptable options for mitigating environmental impact.DesignLinear programming was used to optimise diets of Dutch men and women aged 9–69 years, divided into ten age–gender groups. The analysis included nutrient composition, a metric for popularity and life cycle assessments of 207 food products. Greenhouse gas emissions, fossil energy use and land occupation were used to calculate a weighted score for the overall environmental impact. Optimised diets were solutions that minimised changes to the current diet while satisfying all nutritional constraints, with stepwise reductions in environmental impact.SettingThe Netherlands.SubjectsDutch children and adults aged 9–69 years.ResultsMeat was always reduced. Vegetable, fruit and dairy contents remained similar, while bread, fatty fish and legumes increased. The extent of changes depended on age and gender. Beverages were not heavily reduced. Nutrients critical for the outcome were α-linoleic acid, retinol, Ca, Na, Se, dietary fibre, SFA, thiamin and Fe (women of childbearing age). Total protein, essential amino acids and carbohydrates were not critical.ConclusionsReducing meat is the most effective option for lowering the environmental impact of diets in all age–gender groups. Reducing alcoholic and non-alcoholic beverages is another option. Leaving out fish and dairy products are not. The differences in nutritional requirements related to age and gender have a significant effect on the composition of the optimised diets.

ObjectiveAs misreporting, mostly under-reporting, of dietary intake is a generally known problem in nutritional research, we aimed to analyse the association between selected determinants and the extent of misreporting by the duplicate portion method (DP), 24 h recall (24hR) and FFQ by linear regression analysis using the biomarker values as unbiased estimates.DesignFor each individual, two DP, two 24hR, two FFQ and two 24 h urinary biomarkers were collected within 1·5 years. Also, for sixty-nine individuals one or two doubly labelled water measurements were obtained. The associations of basic determinants (BMI, gender, age and level of education) with misreporting of energy, protein and K intake of the DP, 24hR and FFQ were evaluated using linear regression analysis. Additionally, associations between other determinants, such as physical activity and smoking habits, and misreporting were investigated.SettingThe Netherlands.SubjectsOne hundred and ninety-seven individuals aged 20–70 years.ResultsHigher BMI was associated with under-reporting of dietary intake assessed by the different dietary assessment methods for energy, protein and K, except for K by DP. Men tended to under-report protein by the DP, FFQ and 24hR, and persons of older age under-reported K but only by the 24hR and FFQ. When adjusted for the basic determinants, the other determinants did not show a consistent association with misreporting of energy or nutrients and by the different dietary assessment methods.ConclusionsAs BMI was the only consistent determinant of misreporting, we conclude that BMI should always be taken into account when assessing and correcting dietary intake.

OBJECTIVES: Strong reward responsiveness to food and insufficient inhibitory control are thought to be implicated in the development and maintenance of obesity. This narrative review addresses the role of inhibitory control in obesity and weight loss, and in how far inhibitory control is a promising target for weight loss interventions. METHODS: PubMed, Web of Science, and Google Scholar were searched for papers up to May 2021. 41 papers were included. RESULTS: Individuals with obesity have poorer food-specific inhibitory control, particularly when hungry, and less concurrent activation of inhibitory brain areas. Moreover, this was strongly predictive of future weight gain. More activation of inhibitory brain areas, on the other hand, was predictive of weight loss: individuals with successful weight loss initially show inhibitory brain activity comparable to that of normal weight individuals. When successful weight maintenance is achieved for at least 1 year, this inhibitory activity is further increased. Interventions targeting inhibitory control in obese individuals have divergent effects. Firstly, food-specific inhibitory control training is particularly effective for people with low inhibitory control and high BMI. Secondly, neuromodulation paradigms are rather heterogeneous: although rTMS to the left dorsolateral prefrontal cortex induced some weight-loss, multiple sessions of tDCS reduced food consumption (desire) and induced weight loss in two thirds of the papers. Thirdly, neurofeedback results in successful upregulation of brain activity and connectivity, but occasionally leads to increased food intake. In conclusion, inhibitory control is implicated in obesity. It can be targeted to promote weight loss although major weight losses have not been achieved.

This is a correction notice for article bjaa041 (DOI: https:// doi.org/10.1093/chemse/bjaa041), published 20 June 2020. An incorrect version of the caption to Figure 5 was mistakenly included in the published paper. An updated version is given below. Neither the data nor the paper's conclusions were affected by this correction. The authors sincerely apologize for the error. (A) Correlations between the 3 principal components with respect to changes in 3 chemosensory modalities (i.e., taste, smell, and chemesthesis). Shades of gray indicate positive correlation, whereas shades of red indicate negative correlations. White denotes no correlation. (B) Clusters of participants identified by k-means clustering. The scatterplot shows each participant's loading on dimension 1 (degree of smell and taste loss, PC1 on x-Axis) and dimension 2 (degree of chemesthesis loss, PC2 on y-Axis). Based on the centroid of each cluster, participants in cluster 1 (blue, N = 1767; top left) are generally characterized by significant smell, taste and chemesthesis loss. Participants in cluster 2 (orange, N = 1724; bottom center) are generally characterized by ratings that reflect smell/taste loss with preserved chemesthesis. Loadings for participants in cluster 3 (green, N = 548; right side) are generally characterized by reduced smell and taste loss, and preserved chemesthesis.

Background Weight gain during chemotherapy in women with breast cancer is commonly reported. However, there are important differences between studies that examined weight change during chemotherapy; e.g. type of chemotherapy, menopausal status, time between body weight measurements and sample size. The purpose of this meta-analysis was to quantify changes in body weight during chemotherapy for women with breast cancer, taking these differences into account. Methods We identified relevant studies using PubMed, Scopus and Embase databases. The search was limited to human studies published in English up to and including December 2015. Only studies among women with early stage breast cancer treated with chemotherapy, with reported body weight before and after chemotherapy and type of chemotherapy were included. Random-effect models were used, and heterogeneity between studies was explored through stratified analyses and meta-regression. Sensitivity analyses were done to explore whether a specific study markedly affected the results. Results In total 25 papers were found, including data from 2620 women. Overall, body weight increased during chemotherapy: 2.7 kg (95% CI 2.0, 7.5) with a high degree of heterogeneity (I2 = 94.2%). Stratified analyses showed weight gain in all strata, but did not substantially reduce heterogeneity. Univariate meta-regression showed less weight gain in prospective studies compared to chart review studies (−2.0, 95% CI: -3.1, −0.8). Studies including cyclophosphamide, methotrexate and 5-fluorouracil (CMF) regimes showed a greater weight gain compared to those that did not (2.2, 95% CI: 1.1, 3.3); and papers published until the year 2000 showed a greater weight gain compared to those published after 2000 (1.9, 95% CI:-0.8, 3.1). In the multivariate models only studies including CMF regimes and studies published until 2000 were associated with significant weight gain of respectively 1.3 and 1.4 kg. Conclusion Despite the high heterogeneity, this meta-analysis shows significant weight gain during chemotherapy for women with breast cancer. Weight gain was more pronounced in papers published until 2000 and women receiving CMF as chemotherapy regime. Although weight gain after chemotherapy has decreased over the course of time, weight gain is still substantial and deserves clinical attention. Electronic supplementary material The online version of this article (doi:10.1186/s12885-017-3242-4) contains supplementary material, which is available to authorized users.

Background: Although most children do not meet vegetable intake recommendations no clear universal guidelines exist on the best method of introducing and promoting vegetables in infants. Objective: To identify strategies to promote vegetable acceptance in children from the start of complementary feeding until 3 years of age. Design: A comprehensive search strategy was performed using the databases Scopus and Pubmed. Articles published before March 2018 measuring vegetable intake and/or liking were included. Results: 46 papers, 25 experimental (intervention) studies, and 21 observational studies were included. Intervention studies revealed that repeated exposure increased acceptance of the target vegetable, whereas exposure to variety was found to be particularly effective in increasing acceptance of a new vegetable. Starting complementary feeding with vegetables increased vegetable acceptance, whereas starting with fruits did not. Visual exposure to an unfamiliar vegetable increased the acceptance of that vegetable even without consuming it, while visual exposure to a familiar vegetable did not. A stepwise introduction of vegetables resulted in better initial acceptance of vegetables than introducing vegetables directly. Observational studies showed that vegetable consumption was associated with frequency of exposure, exposure to variety, and modelling. A majority of studies found a positive association between breastfeeding and vegetable acceptance, but only two out of seven studies found an association between age of vegetable introduction and their acceptance. Conclusions: Based on the papers reviewed, we conclude that introducing vegetables at the beginning of complementary feeding, giving a different type of vegetable every day and ensuring repeated exposure to the same vegetable following an interval of a few days are the most promising strategies to promote vegetable intake in children starting complementary feeding until they are 3 years of age.

Socioeconomic disparities in diet quality continue to prevail, and already emerge in childhood. Children from families with a low socioeconomic position (SEP) consume unhealthier diets than children from families with a higher SEP. However, populations with a low SEP are least reached by interventions to improve diet quality and other lifestyle factors, which paradoxically could result in an increase of the disparity in diet quality and eating behaviors between populations with lower and higher SEPs. Moreover, populations with a low SEP are underrepresented in research. Instead of focusing on reducing the socioeconomic inequalities in health and dietary status, it may be more effective to focus on the health “potential” of populations with a low SEP, and especially children, as they are the ones where the benefits of improved dietary patterns and eating behaviors have the biggest impact.The research reported in this thesis set out to investigate how health potential could be realized via improving eating behaviors in the everyday life of families with a low SEP. There are differences between populations with low and higher SEPs with regard to food preference, i.e., what they (dis)like, and what they believe is healthy or not, and (not) tasty. Therefore, this thesis aimed to provide insight in how these differences arise, and what the meaning is of “(un)healthy” and (not) “tasty”, and what it means to “like” or “dislike” a food, in the everyday life of families with a low SEP. A multidisciplinary approach was deployed, combining perspectives from nutrition sciences and psychology, diverse theoretical approaches, and quantitative and qualitative research methods.The range of implicit (i.e., unconscious) and explicit (i.e., conscious) associations between (un)healthiness, (not) tastiness and (dis)liking of foods was mapped in primary school-aged children and parents from families with a low SEP. 37 primary school-aged children and their parents participated in implicit association tests and filled out paper-and-pencil questionnaires. The results showed that children and parents implicitly associated healthy foods and tastiness more strongly with each other than healthy foods and not tasty. In contrast to the hypothesis, this indicated a healthy = tasty intuition. Measures on the explicit level showed a similar result for parents. Children, however, showed mixed results as they rated pictures of unhealthy foods as tastier than pictures of healthy foods, and rated the descriptions “food that is tasty” and “food I like to eat” higher than “food that is healthy for me”, while they also indicated that they did not believe unhealthy foods were tastier than healthy foods. Possible theoretical and methodological explanations are discussed.Furthermore, a scoping review of the fragmented scientific literature on healthy eating beliefs and the meaning of food in populations with a low SEP was conducted. A systematic search of scientific publication databases identified 35 publications as relevant for inclusion in the scoping review. The thorough review and qualitative synthesis of the literature showed that populations with a low SEP expressed diverse meanings of what they considered to be “healthy” and “good” food. They perceived healthy eating as important. However, they expressed various perceived barriers that indicated perceived limited control over what is eaten, and which may also be interpreted as competing values. Expressed barriers included limited time and money, social influences (such as indulging someone with food they like), desired identities conveyed by the consumption of specific foods, and adhering to traditions. However, participants also expressed a desire to be in control over what is eaten and perceived eating behavior as one’s own responsibility. Furthermore, parents articulated how they used food to coordinate (eating) behavior of their children.Subsequently, it was explored how children and parents with a low SEP orient to and negotiate food tastiness (i.e., liking and disliking) in conversations during everyday family mealtimes. Video recordings of 79 evening mealtimes of families with a low SEP were analysed deploying discursive psychology and conversation analysis. The analysis revealed that children’s produced “likes” and “dislikes” of food were treated differently by their parents. Children’s food likes were routinely not responded to, agreed with, or further elaborated by parents. Children’s food dislikes, on the other hand, were typically treated as food refusals or as non-genuine claims.Furthermore, it was explored how children and parents from families with a low SEP orient to and negotiate (un)healthiness of food in conversations during everyday family mealtimes. It was shown that (un)healthy eating and (un)healthiness of food were hardly explicitly oriented to, i.e., were hardly discussed. When they were oriented to, claims about (un)healthiness were produced and designed as identity-centered, food-centered or person-centered claims that accomplished specific actions in the interactional environment in which they were produced. Identity-centered health claims were produced in the interactional environment of managing someone else’s behavior. Parents constructed a desirable prospective identity for their child, typically to overcome food resistance or to reinforce good eating behavior. Food-centered health claims occurred in a variety of contexts where they accomplished actions that accounted for the speaker’s own behavior, such as for eating or providing a particular food. Person-centered health claims accomplished actions in contexts where the referent of the health claim was a food in a hypothetical situation, rather than a food eaten in the present situation.In sum, this thesis indicated that children and parents with a low SEP oriented to “healthy is tasty” as a normative rather than an intrinsic belief. In addition, it was shown that people with a low SEP encounter competing values as they place a high value on healthy food, but more value on other things. Competing values can hinder, but also enhance healthy eating. Furthermore, this thesis showed that families with a low SEP only trivially oriented to food healthiness and tastiness in everyday conversations during family meals. Finally, it is proposed that a more in-depth connection to populations with a low SEP through mutual understanding and a common language about food, health and taste could be an innovative basis for policy, measures and interventions to improve healthy eating behavior in a way that is rewarding for all involved.&nbsp

Over recent decades, a significant amount of knowledge has been generated on flavour perception and its underlying mechanisms, in particular at the receptor level. We know fairly well by now how these processes are involved in the generation of sensory—taste, olfaction, somatosensory— signals, but flavour perception is more complex, involving not only cross-modal integration of sensory information from all senses but also influences from reward processes, expectation, memory and learning. The interplay of these factors is less well understood, but it is these aspects that are increasingly recognised as important in determining responses to foods and food choice. It is for this reason that Top Institute Food and Nutrition (TIFN) selected these complex interactions between food and the human response system as the topic for its 2008 meeting “The Taste of Sense”, the tenth in the series of TIFN Food Summits. The purpose of the TIFN Food Summits is to set the future research agenda on an important integrated topic of food research by bringing together international experts to discuss and identify major issues which limit current progress, to define new routes to overcome such issues and to stimulate collaboration. The 2008 Food Summit commenced with presentations by keynote speakers on underlying neurophysiological mechanisms of food perception and a perspective from a food engineering point of view, its current technological possibilities and limits. These lectures formed the basis for the discussion sessions which addressed questions related to (a) interactions of receptor level mechanisms, (neuro)physiological activations and cross-modal integration, in determining food perceptions; (b) the impact of the physiological state of a person (e.g. age, gender, hormone balance) on food perception and its underlying mechanisms and (c) how knowledge of these underlying mechanisms and the resulting principles of food perception can be realised and applied to food systems. This special issue of Chemosensory Perception contains seven papers based on Food Summit presentations, including papers by two of the keynote speakers, Edmund Rolls and Tom Scott, as well as papers on topics raised in the discussion sessions by participants at the meeting.

Food Choice Motives (FCMs) such as price, sensory appeal and health are important in understanding food consumption. FCMs are traditionally investigated at a general level, for food choices on ‘a typical day’. However, food choices have been shown to differ across temporal, situational and social contexts. This suggests that measuring FCMs at a context-specific level could increase our understanding of food consumption in different contexts. Therefore, the current paper aims to explore whether FCMs are indeed context-specific for different meal moments, locations and social contexts. Two studies were conducted among Dutch adults (Study 1: N = 935; Study 2: N = 642). Both studies measured FCMs in context, either by using 2-hour recalls (Study 1) or recalls of the last consumption moment (Study 2). Result showed that participants rated and ranked FCMs significantly different across most contexts showing the relevance of considering the context when studying FCMs. Egocentric motives of taste, affordability, and convenience were the most important motives across all contexts, as was health. In contrast, sustainability-related motives were consistently rated as least important. Most variability occurred in the middle part of the rankings and mainly in health-related motives such as weight control and safety. This shows the added value of measuring FCMs in different contexts, particularly for health-related motives. The contexts snacking versus main meals, eating out of home versus at home and eating alone versus with others showed the most pronounced contrasts in ranking of FCMs. The current study is the first to quantitatively explore the variability of FCMs across eating contexts, both in rating and ranking of FCMs. The chosen research method resulted in a representative, though unbalanced sample of consumption contexts in the Netherlands, which limits the generalizability of the results to an international context and restricts the insights in out-of-home contexts as food is mainly consumed at home in the Netherlands. The results enable public health authorities and food companies to target messages, interventions and products to consumers’ Food Choice Motives in specific contexts.

Raw data for all figures in the associated paper 'Oral tribology, adsorption and rheology of alternative food proteins'

International audience; Sensory perception begins before birth and enables us to interpret the biological relevance of stimuli in our near environment. In early life, the senses play a crucial role in informing acceptance and rejection of foods and beverages. Food preferences develop with experience based on associations formed between a foods flavour and the consequence of its consumption. In adulthood the role of the chemical senses is often simplified into simple 'likes' and 'dislikes', but recent evidence highlights a more functional role in guiding eating behaviours and nutrition. A food’s perceptual properties are important for the detection of its nutrient content and through this, guide not only food choice but also habitual energy selection and consumption behaviour. As we age and the prevalence of chronic disease increases, sensory acuity often declines for taste, smell and texture perception, and this can have an impact on food perception, preference and food intake. This creates an opportunity to apply an understanding of sensory influences on choice and intake to stimulate appetite during periods where nutrient intakes may become compromised. This paper summarises current knowledge of the changing role of the senses during infancy and early childhood, through to adulthood, older age and illness. The aim is to highlight opportunities to improve health and wellness through a better understanding of how sensory factors can influence eating behaviours and nutrition at key time points across the lifespan.

Background Recent observational data and a controlled in-patient crossover feeding trial show that consumption of “ultra-processed foods” (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was >50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake. Objective The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification. Methods Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods. Results We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P

Extrinsic product cues such as package colour may change product perception and perceived reward value during product evaluation. Healthier foods (i.e., 'light', sugar- or fat-reduced) often have different packages than regular products, e.g., they may be less vibrantly coloured. People vary in their degree of health-interest and self-control ability and may be affected differently by package colour. This study assesses the extent to which package colour and participant characteristics interact and influence product perception and brain responses. Thirty-four healthy females performed a functional MRI task in which they viewed four differently coloured packages (regular vs. healthier; differing in brightness and saturation levels) with or without simultaneously tasting a either a regular or a healthier calorie-reduced drink. Results indicate main effects of package and taste and a package*taste interaction effect. Compared to healthier packages viewing regular packages enhanced activation in region implicated in inhibitory control (inferior frontal gyrus) and a reward-related region (striatum), the latter even more so as participants' health interest increased (r = 0.43, p = 0.01). Incongruent package-taste combinations decreased activation in the orbitofrontal cortex (OFC, a region implicated in reward representation) compared to congruent combinations. Tasting the healthier compared to regular product enhanced activation in the middle and superior frontal gyrus, which are implicated in inhibitory control, as well as the striatum and OFC, suggesting a cognitively driven preference for the healthier product. In conclusion, this paper provides evidence for the conditions under which package colour and taste properties modulate neural correlates related to reward and inhibition. Individual differences in health-interest and impulsivity influence package- and taste-related neural correlates and thus underscore the importance of taking participant characteristics into account in food research.

Many people implicitly (automatically) believe that unhealthy foods are tastier than healthy foods, even when they explicitly (deliberately) report that they don't. It is unclear whether this ‘unhealthy = tasty intuition’ is already present in childhood. Children from families with a lower socioeconomic position (SEP) consume poorer diets than children from families with a higher SEP. Paradoxically, populations with a lower SEP are underrepresented in research and least reached by lifestyle interventions. This study explored implicit and explicit associations between healthiness, tastiness and liking of foods in primary school-aged children and parents with a lower SEP. These associations and an estimate of dietary intake were assessed with implicit association tests and paper-and-pencil questionnaires, developed and adapted specifically for this target group. Participants were recruited at Dutch food banks. Results of 37 parent-child dyads indicated that children and parents implicitly associated healthy foods and tastiness more strongly with each other than healthy foods and not tasty (D = −0.19, p =.03 and D = −0.46, p

Introduction:In the broad literature on the effects of ingredients, foods and diets on appetite and energy intake (EI), most trials involve a single acute intervention. It is unclear whether these acute results are generally sustained over longer periods. Researchers and regulators therefore lack an objective basis to judge the appropriate duration of efficacy trials in appetite control, to have confidence that acute effects are likely to be maintained. This gap creates uncertainty in requirements and study designs for the substantiation of satiety-enhancing approaches to help in controlling eating behaviour.Materials and Methods:A systematic search of literature (Prospero registration number CRD42015023686) identified studies testing both the acute and chronic effects of food-based interventions aimed at reducing appetite or EI. From 9680 unique records identified from titles and abstracts, 178 papers were selected for full screening. Twenty-six trials met the inclusion criteria and provided data sufficient for use in this analysis, and were also scored for risk of bias (RoB) indicators.Results:Most of these trials (21/26) measured appetite outcomes and over half (14/26) had objective measures of EI. A significant acute effect of the intervention was retained in 10 of 12 trials for appetite outcomes, and six of nine studies for EI. Initial effects were most likely retained where these were more robust and studies adequately powered. Where the initial, acute effect was not statistically significant, a significant effect was later observed in only two of nine studies for appetite and none of five studies for EI. The main sources of RoB were lack of a priori power calculations and failure to report analyses based on intention-to-treat. Furthermore, 12/26 studies were not adequately powered to detect a meaningful reduction in appetite (~10%).Discussion:Maintenance of acute intervention effects on appetite or EI need to be confirmed, but seems likely where the initially observed effects are robust and replicable in adequately powered studies.

Ce texte présente le projet européen SUSFANS., This paper defines the research agenda of the SUSFANS project, describes its history and its potential societal impacts. It contributes to balanced and encompassing views on how to strengthen food and nutrition security outcomes in the EU and how to improve the performance of the food system in the EU from the perspective of social, environmental and economic sustainability. The research is led by the notion that improvements in the diets of the European consumer must come from, and be supportive of, sustainable food systems. Its holistic, integrative approach builds a set of metrics, models and foresight tools, useable for navigation on sustainable food and nutrition security. This results in a coherent and supported vision on sustainable food and nutrition security in the EU and globally, and underpins a perspective on how EU policies on farming, fishing, food and nutrition could contribute to that vision with greater efficacy than today.

The development of reliable Food Frequency Questionnaires (FFQs) requires detailed information about the level and variation of dietary food intake of the target population. However, these data are often limited. To facilitate the development of new high quality FFQs and validation of existing FFQs, we developed a comprehensive National Dietary Assessment Reference Database (NDARD) detailing information about the level and variation in dietary food intake of people 20-70 years old in the general Dutch population. This paper describes the methods and characteristics of the population included in the NDARD database. 1063 men and 985 women agreed to participate in this research. Dietary intake data were collected using different FFQs, web-based and telephone-based 24-hour recalls, as well as blood and urine-based biomarkers. The baseline FFQ was completed by 1647 participants whose mean BMI was 26±4 kg/m2; 1117 participants completed telephone-based recalls and 1781 participants completed web-based recalls. According to the baseline FFQ, the mean energy intake was 2051±605 kcal/day. The percentage of total energy intake from protein was 15±2 En%, from carbohydrates was 43±6 En%, and from fat was 36±5 En%. This database will enable researchers to validate existing FFQs and to develop new high quality dietary assessment methods.

International audience; Background: Recent initiatives in Europe have encouraged the formalisation of research infrastructure to unify fragmented facilities, resources and services; and to facilitate world-class research of complex public health challenges, such as those related to non-communicable disease. How this can be achieved in the area of food and health has, to date, been unclear. Scope and approach: This commentary paper presents examples of the types of food and health research facilities, resources and services available in Europe. Insights are provided on the challenge of identifying and classifying research infrastructure. In addition, suggestions are made for the future direction of food and health research infrastructure in Europe. These views are informed by the EuroDISH project, which mapped research infrastructure in four areas of food and health research: Determinants of dietary behaviour; Intake of foods/nutrients; Status and functional markers of nutritional health; Health and disease risk of foods/nutrients. Key findings and conclusion: There is no objective measure to identify or classify research infrastructure. It is therefore, difficult to operationalise this term. EuroDISH demonstrated specific challenges with identifying the degree an organisation, project, network or national infrastructure could be considered a research infrastructure; and establishing the boundary of a research infrastructure (integral hard or soft facilities/resources/services). Nevertheless, there are opportunities to create dedicated food and health research infrastructures in Europe. These would need to be flexible and adaptable to keep pace with an ever-changing research environment and bring together the multi-disciplinary needs of the food and health research community. (C) 2017 Elsevier Ltd. All rights reserved.

One of the main objectives of the SUSFANS project is to develop a set of concepts and tools to help policy and decision makers across Europe make sense of the outcomes and trends of the EU food system. This paper proposes a set of metrics for assessing the performance of the EU food system in delivering sustainable food and nutrition security. The performance metrics have been built up through the aggregation of a wide range of variables, which together help to monitor the achievement of four overarching policy goals for the EU food system, namely a balanced diet for EU citizens, reduced environmental impacts, competitive agri-food businesses and equitable outcomes of the food system. The project decided to take a hierarchical approach to aggregating from Individual Variables to Derived Variables to Aggregate Indicators to Performance Metrics. This approach aims at marrying the notion that decision makers want only a small but powerful set of metrics to communicate the findings of the assessment, with the need to substantiate these metrics with the best available data from a large number of sources in a transparent way. In this deliverable the current set up of the performance metrics focus on each individual policy goal. In a related report, the team explores if and how the performance metrics presented here can be quantified using available data and modelling tools, and which of the models of the SUSFANS tool box can estimate which ones of the performance metrics and how (report D1.4). In a final step the SUSFANS team will bring all performance metrics together in an integrated set that will allow a view across all four policy goals and thus across all aspects of sustainable food and nutrition security (forthcoming report D1.5). Further work is the quantification of metrics using case studies and prospective scenario analysis. In addition to their use for monitoring, the proposed metrics are geared towards quantification using selected computational modelling tools. As such, SUSFANS aims to assist in foresight on and the evaluation of transformative changes in the food system with rigour and consistency.

Background Observational studies performed in Asian populations suggest that eating rate is related to BMI. This paper investigates the association between self-reported eating rate (SRER) and body mass index (BMI) in a Dutch population, after having validated SRER against actual eating rate. Methods Two studies were performed; a validation and a cross-sectional study. In the validation study SRER (i.e., ‘slow’, ‘average’, or ‘fast’) was obtained from 57 participants (men/women = 16/41, age: mean ± SD = 22.6 ± 2.8 yrs., BMI: mean ± SD = 22.1 ± 2.8 kg/m2) and in these participants actual eating rate was measured for three food products. Using analysis of variance the association between SRER and actual eating rate was studied. The association between SRER and BMI was investigated in cross-sectional data from the NQplus cohort (i.e., 1473 Dutch adults; men/women = 741/732, age: mean ± SD = 54.6 ± 11.7 yrs., BMI: mean ± SD = 25.9 ± 4.0 kg/m2) using (multiple) linear regression analysis. Results In the validation study actual eating rate increased proportionally with SRER (for all three food products P

One of the main objectives of the SUSFANS project is to develop a set of concepts and tools to help policy and decision makers across Europe make sense of the outcomes and trends of the EU food system. This paper proposes a set of metrics for assessing the performance of the EU food system in delivering sustainable food and nutrition security. The performance metrics have been built up through the aggregation of a wide range of variables, which together help to monitor the achievement of four overarching policy goals for the EU food system, namely a balanced diet for EU citizens, reduced environmental impacts, competitive agri-food businesses and equitable outcomes of the food system. The project decided to take a hierarchical approach to aggregating from Individual Variables to Derived Variables to Aggregate Indicators to Performance Metrics. This approach aims at marrying the notion that decision makers want only a small but powerful set of metrics to communicate the findings of the assessment, with the need to substantiate these metrics with the best available data from a large number of sources in a transparent way. In this deliverable the current set up of the performance metrics focus on each individual policy goal. In a related report, the team explores if and how the performance metrics presented here can be quantified using available data and modelling tools, and which of the models of the SUSFANS tool box can estimate which ones of the performance metrics and how (report D1.4). In a final step the SUSFANS team will bring all performance metrics together in an integrated set that will allow a view across all four policy goals and thus across all aspects of sustainable food and nutrition security (forthcoming report D1.5). Further work is the quantification of metrics using case studies and prospective scenario analysis. In addition to their use for monitoring, the proposed metrics are geared towards quantification using selected computational modelling tools. As such, SUSFANS aims to assist in foresight on and the evaluation of transformative changes in the food system with rigour and consistency.

This paper defines the research agenda of the SUSFANS project. It aims to contribute to balanced andencompassing views on how to strengthen food and nutrition security outcomes in the EU and how toimprove the performance of the food system in the EU from the perspective of social, environmentaland economic sustainability. The research is led by the notion that improvements in the diets of the European consumer must come from, and be supportive of, sustainable food systems. Its holistic, integrative approach builds a set of metrics, models and foresight tools, useable for navigation onsustainable food and nutrition security. It thereby results in a coherent and supported vision on what entails sustainable food and nutrition security in the EU and globally, and underpins a perspective on how EU policies on farming, fishing, food and nutrition could contribute to that vision with greater efficacy than today.

This paper defines the research agenda of the SUSFANS project. It aims to contribute to balanced andencompassing views on how to strengthen food and nutrition security outcomes in the EU and how toimprove the performance of the food system in the EU from the perspective of social, environmentaland economic sustainability. The research is led by the notion that improvements in the diets of the European consumer must come from, and be supportive of, sustainable food systems. Its holistic, integrative approach builds a set of metrics, models and foresight tools, useable for navigation onsustainable food and nutrition security. It thereby results in a coherent and supported vision on what entails sustainable food and nutrition security in the EU and globally, and underpins a perspective on how EU policies on farming, fishing, food and nutrition could contribute to that vision with greater efficacy than today.

Foods differ in their satiating capacity. Satiety peptides may help to provide evidence for biological mechanisms behind these differences. The aim of this paper was to discuss the physiological relevance of three individual appetite peptides, i.e. CCK, GLP-1 and PYY, in assessing the satiating capacity of foods. A literature research was conducted on CCK, GLP-1, PYY and satiety; effective exogenous infusion studies and endogenous production studies, i.e. changes induced by foods, were identified. The relative changes in blood concentrations in these studies were compared in order to assess an indication of the physiological relevance of the peptides. Relative changes in the two types of studies investigating CCK overlapped, i.e. increases in serum were 3 to 14-fold in effective exogenous studies (n = 7) and 2 to 8-fold in endogenous production studies (n = 9). The relative changes in GLP-1 and PYY did not overlap; GLP-1: 4 to 16 fold in effective exogenous studies (n = 4) and no effect to 4 fold in endogenous production studies (n = 38). PYY: 3 to 11-fold in effective exogenous studies (n = 14) and no effect to 2-fold in endogenous production studies (n = 10). GLP-1 and PYY show effects on satiety at supra-physiological dosages, they are not likely to contribute individually to a difference in satiating capacity of foods and can therefore not be interpreted in isolation. The effects of CCK are likely to be in the physiological range and therefore may have an individual contribution to a difference in satiating capacity between foods

BACKGROUND: Olfactory and gustatory functions have not been well characterized in older adults in the US. Consequently, their relationships to sociodemographic characteristics, as well as physical and mental health, were studied in a large national probability sample using brief validated tests of chemosensory function. METHODS: A five-odour identification test and taste-impregnated strips of filter paper (sweet, sour, bitter, and salty) assessed the ability to identify chemosensory stimuli. RESULTS: Severe gustatory dysfunction was more prevalent than severe olfactory dysfunction. Age, education and sex were independently associated with performance on both the olfactory and gustatory identification tasks. Higher scores were associated with female sex, higher level of education, and lower age. Odour identification scores exhibited a positive, albeit weak, correlation with BMI, and food-related odours were better identified than non-food odours. In addition, odour identification performance was also negatively associated with depressive symptoms. CONCLUSIONS: These data demonstrate a high prevalence of severe gustatory and, to a somewhat lesser extent, olfactory dysfunction in a population-based sample and demonstrate that even brief tests are capable of detecting correlations between both chemical senses and relevant health measures outside a clinical setting.

Obesity is a complex disease and its prevalence depends on multiple factors related to the local socioeconomic, cultural and urban context of individuals. Many obesity prevention strategies and policies, however, are horizontal measures that do not depend on context-specific evidence. In this paper we present an overview of BigO (http://bigoprogram.eu), a system designed to collect objective behavioral data from children and adolescent populations as well as their environment in order to support public health authorities in formulating effective, context-specific policies and interventions addressing childhood obesity. We present an overview of the data acquisition, indicator extraction, data exploration and analysis components of the BigO system, as well as an account of its preliminary pilot application in 33 schools and 2 clinics in four European countries, involving over 4,200 participants., Accepted version to be published in 2020, 42nd Annual International Conference of the IEEE Engineering in Medicine and Biology Society (EMBC), Montreal, Canada