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Background: Food texture can moderate eating rate and ad libitum energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known about how combinations of textures impact oral processing or whether these differences are affected by individual eating-styles. Objective: We investigated the impact of texture parameters (unit size, thickness, hardness and lubrication) on oral processing behaviours for carrots and rice-crackers, and tested whether these behaviours differ between 'faster' and 'slower' eaters. Method: Seventy participants (34 males, 26.0 ± 5.4 years, BMI = 21.5 ± 1.7 kg m-2) consumed 24 weight-matched carrot samples varying in unit size (large/medium/small), thickness (thick/thin), hardness (hard/soft) and lubrication (with/without mayonnaise). In a second step, participants consumed 8 weight-matched cracker samples varying in unit size (large/small), hardness (hard/soft) and lubrication (with/without mayonnaise). Sample consumption was video-recorded for post hoc behavioural annotation to derive specific oral processing behaviours. Participants were divided into 'faster' or 'slower' eater groups using a post hoc median split based on eating rate of raw carrot. Results: Across texture parameters, hardness had the largest influence (p < 0.001) on eating rate for both carrots and crackers. The independent texture differences for carrot ranked from most to least impact on eating rate was hardness > thickness > lubrication > unit size. For crackers, the rank order of eating rate was hardness > lubrication > unit size. Harder carrot samples with decreased unit size and reduced thickness combined had a larger synergistic effect in reducing eating rate (p < 0.001) than manipulation of any single texture parameter alone. Reducing the unit size of crackers while increasing hardness without lubrication combined (p = 0.015) to produce the largest reduction in eating rate. There were no significant differences between fast and slow eaters on their oral processing behaviours across texture manipulations. Conclusions: Combinations of texture manipulations have the largest impact in moderating oral processing behaviours, and this is consistent across 'faster' and 'slower' eaters. Changing food-texture presents an effective strategy to guide reformulation of product sensory properties to better regulate eating rate and energy intake, regardless of an individual's natural eating-style.

Contains fulltext : 230060.pdf (Publisher’s version ) (Closed access) Many American and Dutch adolescents use marijuana regularly. There is concern that such use may impair cognitive function more in adolescents than adults. We examined effects of regular marijuana use on long-term memory and perseveration among American and Dutch adolescents. We administered Buschke's Selective Reminding Test (BSRT) to assess long-term memory and the Wisconsin Card Sorting Test (WCST) to assess perseveration in male teenagers. Usable test data were obtained for 12 American marijuana users, 13 American controls, 9 Dutch marijuana users, and 12 Dutch controls. In BSRT, users showed lower overall long-term storage than controls (adjusted means ± SE's for numbers of words per trial of 9.4 ± 0.2, 13.4 ± 0.3, 11.7 ± 0.2, and 12.4 ± 0.2 for American users, Dutch users, American controls, and Dutch controls, respectively). Marijuana was associated with memory effects only in American, not Dutch, users. Bivariate Pearson correlations for American and Dutch users combined showed associations of lower total recall with more uses in the previous year and lifetime (r = -0.61 and r = -0.53, respectively); and more perseverative errors with more uses in the previous year (r = 0.55). Some findings were consistent with the possibility that regular adolescent marijuana use causes deficits in cognition, especially memory. However, a causal interpretation cannot be inferred from our findings and is challenging to reconcile with the observation of memory deficits only in American users. Our study was novel in examining the influence of nationality on marijuana's cognitive effects. More studies of this topic should compare effects across nationalities or cultures. 23 p.

This study determined the gluten content of foods and meals consumed by coeliac disease (CD) patients who adhere to a gluten-free diet, and to estimate the total daily intake of gluten of these patients. CD patients fulfilling defined inclusion criteria were preselected and approached for participation in the study. Duplicate portions (DP) of foods and mixed dishes were collected from the CD patients for evaluating complete daily food intake during two individual days. Also, for these days, written food records were completed by the participants. From each DP, a laboratory sample was prepared and analysed for its gluten concentration and total daily gluten intake was calculated. Each individual’s total daily intakes of energy and macronutrients were calculated using the Dutch food composition database. In total, twenty-seven CD patients participated, seven males and twenty females, aged between 21 and 64 years. In thirty-two (6 %) of 499 food samples collected in total, more than 3 mg/kg gluten was present. In four of these thirty-two samples, the gluten concentration was above the European legal limit of 20 mg/kg and three of the four samples had a gluten-free label. The maximal gluten intake was 3·3 mg gluten/d. The gluten tolerance for sensitive CD patients (>0·75 mg/d) was exceeded on at least six out of fifty-four study days. To also protect these sensitive CD patients, legal thresholds should be re-evaluated and the detection limit of analytical methods for gluten analysis lowered.

Background Human memory appears to prioritise locations of high-calorie foods, likely as an adaptation for foraging within fluctuating ancestral food environments. Importantly, this “high-calorie bias” in human spatial memory seems to yield consequences for individual eating behaviour in modern food-abundant settings. However, as studies have mainly been conducted in European (Dutch) populations to date, we investigated whether the existence of the cognitive bias can be reasonably generalised across countries that vary on culturally-relevant domains, such as that of the USA and Japan. Furthermore, we investigated whether sociodemographic factors moderate the expression of the high-calorie spatial memory bias in different populations. Methods In a cross-cultural online experiment, we measured the food location memory of diverse participants from the USA (N = 72; 44.4% Male; 54 ± 15.99 years) and Japan (N = 74; 56.8% Male; 50.85 ± 17.32 years), using a validated computer-based spatial memory task with standardised images of high-calorie and low-calorie foods. To directly compare the magnitude of the high-calorie spatial memory bias in a broader cultural scope, we also included data from a previous online experiment that identically tested the food spatial memory of a Dutch sample (N = 405; 56.7% Male; 47.57 ± 17.48 years). Results In the US sample, individuals more accurately recalled (i.e. had lower pointing errors for) locations of high-calorie foods versus that of low-calorie alternatives (Mean difference = -99.23 pixels, 95% CI = [-197.19, -1.28]) – regardless of one’s hedonic preferences, familiarity with foods, and encoding times. Likewise, individuals in the Japanese sample displayed an enhanced memory for locations of high-calorie (savoury-tasting) foods (Mean difference = -40.41 pixels, 95% CI = [-76.14, -4.68]), while controlling for the same set of potential confounders. The magnitude of the high-calorie bias in spatial memory was similar across populations (i.e. the USA, Japan, and the Netherlands), as well as across diverse sociodemographic groups within a population. Conclusions Our results demonstrate that the high-calorie bias in spatial memory transcends sociocultural boundaries. Since the cognitive bias may negatively impact on our dietary decisions, it would be wise to invest in strategies that intervene on our seemingly universal ability to efficiently locate calorie-rich foods.

Purpose To evaluate bioavailability of omega-3 long-chain polyunsaturated fatty acids (LCPUFA) from foods enriched with novel vegetable-based encapsulated algal oil across Australian and Singaporean populations. Methods 27 men (n = 12 Australian European; n = 15 Singaporean Chinese), 21–50 yr; 18–27.5 kg/m2, with low habitual intake of omega-3 LCPUFA completed a multicentre randomised controlled acute 3-way cross-over single-blind trial. They consumed, in random order 1-week apart after an overnight fast, standard breakfast meals including 400 mg docosahexanoic acid (DHA) from either extruded rice snacks or soup both containing cauliflower-encapsulated HiDHA® algal oil or gel capsules containing HiDHA® algal oil. Blood samples for analysis of plasma DHA and eicosapentaenoic acid (EPA) were taken pre-meal and after 2, 4, 6, 8 and 24 h. Primary analyses comparing 24-h incremental area under the plasma DHA, EPA and DHA + EPA concentration (µg/ml) curves (iAUC0-24 h) between test foods were performed using linear mixed models by including ethnicity as an interaction term. Results Plasma iAUC0-24 h did not differ significantly between test foods (adjusted mean [95% CI] plasma DHA + EPA: extruded rice snack, 8391 [5550, 11233] µg/mL*hour; soup, 8862 [6021, 11704] µg/mL*hour; capsules, 11,068 [8226, 13910] µg/mL*hour, P = 0.31) and did not differ significantly between Australian European and Singaporean Chinese (treatment*ethnicity interaction, P = 0.43). Conclusion The vegetable-based omega-3 LCPUFA delivery system did not affect bioavailability of omega-3 LCPUFA in healthy young Australian and Singaporean men as assessed after a single meal over 24 h, nor was bioavailability affected by ethnicity. This novel delivery system may be an effective way to fortify foods/beverages with omega-3 LCPUFA. Trial registration The trial was registered with clinicaltrials.gov (NCT04610983), date of registration, 22 November 2020.

Correction: Chemical Senses, Volume 46, 2021, bjab050, https://doi.org/10.1093/chemse/bjab050 Published: 08 December 2021 Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change +/- 100) revealed a mean reduction of smell (-79.7 +/- 28.7, mean +/- standard deviation), taste (-69.0 +/- 32.6), and chemesthetic (-37.3 +/- 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis.The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

Childhood obesity is a rising problem caused in part by unhealthy food choices. Food choices are based on a neural value signal encoded in the ventromedial prefrontal cortex, and self-control involves modulation of this signal by the dorsolateral prefrontal cortex (dlPFC). We determined the effects of development, body mass (BMI Cole score) and body mass history on the neural correlates of healthy food choice in children. 141 children (aged 10-17y) from Germany, Hungary and Sweden were scanned with fMRI while performing a food choice task. Afterwards health and taste ratings of the foods were collected. In the food choice task children were asked to consider the healthiness or tastiness of the food or to choose naturally. Overall, children made healthier choices when asked to consider healthiness. However, children who had a higher weight gain per year chose less healthy foods when considering healthiness but not when choosing naturally. Pubertal development stage correlated positively while current body mass correlated negatively with dlPFC activation when accepting foods. Pubertal development negatively and current body mass positively influenced the effect of considering healthiness on activation of brain areas involved in salience and motivation. In conclusion, children in earlier stages of pubertal development and children with a higher body weight exhibited less activation in the dlPFC, which has been implicated in self-control during food choice. Furthermore, pubertal development and body mass influenced neural responses to a health cue in areas involved in salience and motivation. Thus, these findings suggest that children in earlier stages of pubertal development, children with a higher body mass gain and children with overweight may possibly be less susceptible to healthy eating interventions that rely on self-control or that highlight health aspects of food. on behalf of the I.Family Consortium

Contains fulltext : 240944.pdf (Publisher’s version ) (Open Access) Research into the effect of nutrition on attention-deficit hyperactivity disorder (ADHD) in children has shown that the few-foods diet (FFD) substantially decreases ADHD symptoms in 60% of children. However, the underlying mechanism is unknown. In this open-label nutritional intervention study we investigated whether behavioural changes after following an FFD are associated with changes in brain function during inhibitory control in 79 boys with ADHD, aged 8-10 years. Parents completed the ADHD Rating Scale before (t1) and after the FFD (t2). Functional magnetic resonance imaging (fMRI) scans were acquired during a stop-signal task at t1 and t2, and initial subject-level analyses were done blinded for ARS scores. Fifty (63%) participants were diet responders, showing a decrease of ADHD symptoms of at least 40%. Fifty-three children had fMRI scans of sufficient quality for further analysis. Region-of-interest analyses demonstrated that brain activation in regions implicated in the stop-signal task was not associated with ADHD symptom change. However, whole-brain analyses revealed a correlation between ADHD symptom decrease and increased precuneus activation (pFWE(cluster) = 0.015 for StopSuccess > Go trials and pFWE(cluster) StopFail trials). These results provide evidence for a neurocognitive mechanism underlying the efficacy of a few-foods diet in children with ADHD. 12 p.

Olfactory loss (OL) affects up to 20% of the general population and is related to changes in olfaction-related brain regions. This study investigated the effect of etiology and duration of OL on gray matter volume (GMV) of these regions in 257 patients. Voxel-based morphometry was applied to measure GMV in brain regions of interest to test the effects of etiology and duration on regional GMV and the relation between olfactory function and regional GMV. Etiology of OL had a significant effect on GMV in clusters representing the gyrus rectus and orbitofrontal cortex (OFC), bilaterally. Patients with congenital anosmia had reduced GMV in the gyrus rectus and an increased OFC volume compared to patients with acquired OL. There was a significant association between volume of the left OFC and olfactory function. This implies that changes in GMV in patients with acquired OL are mainly reflected in the OFC and depend on olfactory function. Morphology of olfactory areas in the brain therefore seems to relate to olfactory function and the subsequent degree of exposure to olfactory input in patients with acquired OL. Differences in GMV in congenital anosmia are most likely due to the fact that patients were never able to smell.

This study investigated major healthy and sustainable dietary patterns in the Dutch population. Two 24-hour dietary recalls were collected in 2078 participants aged 19–79 years in the Dutch National Food Consumption Survey 2012–2016. Dietary patterns were identified using reduced rank regression. Predictor variables were food groups and response variables were Dutch Healthy Diet index 2015 (DHD15-index) score, greenhouse gas emissions (GHGE), and blue water use. Three patterns were discovered, including a “high fruit and vegetable dietary pattern”, a “low meat dietary pattern”, and a “high dairy, low fruit juices dietary pattern”. Diets in the highest quartile of these patterns had higher DHD15-index score than the average population. However, diets of the “high fruit and vegetable dietary pattern” were associated with higher dietary GHGE (14%) and blue water use (69.2%) compared to the average population. Diets of the “low meat dietary pattern” were associated with lower GHGE (19.6%) and higher blue water use (7.7%). Concluding, the “low meat dietary pattern” was the most healthy and sustainable dietary pattern in this population. The addition of blue water use as an environmental impact indicator shows the difficulty of finding existing dietary patterns that have low environmental impact in all determinants.

Food oral processing depends on food properties and consumer characteristics. The aim of this study was to determine the effect of age, gender, ethnicity and eating capability on oral processing behaviour of liquid, semi-solid and solid foods. Oral processing behaviour of 18 commercially available foods, ranging from liquids, semi-solids to solids, was compared between Dutch, Caucasian adults (18-30 yrs), Chinese, Asian adults (18-30 yrs), Dutch, Caucasian elderly (60-80 yrs), and consumers with mild swallowing problems and/or low mastication efficiency (18-80 yrs). Participants were video recorded during food consumption and six oral processing parameters extracted. Elderly consumed all foods with lower eating rates (g/s) than young adults by increasing consumption time (s). Females consumed solid foods with lower eating rates (g/s) than males by reducing bite size (g). Chinese, Asian consumers consumed liquid and solid foods with lower eating rates (g/s) than Dutch, Caucasian consumers by reducing bites size (g). Chinese, Asian consumers consumed semi-solid foods with lower eating rates (g/s) than Dutch, Caucasian consumers by reducing bite size (g) and increasing consumption time (s). Consumers with decreased mastication efficiency or mild swallowing problems showed similar oral processing behaviour than healthy consumers, probably because reduction in eating capability was limited in the group. This demonstrates that different consumer groups adapt eating rate (g/s) in different ways by modifying bite size (g), consumption time (s) or both. To conclude, age, gender and ethnicity influence oral processing behaviour of liquid, semi-solid and solid foods differently. Understanding differences in oral processing behaviour of specific consumer groups can assist in steering sensory perception, food choice and energy intake of specific consumer groups such as the elderly.

Practical approaches to increase consumption of healthy foods such as vegetables are needed. Controlling eating rate is a promising strategy, since faster eating rates have been related to higher food intake. Food properties can be modified to influence eating rates, but little is known about the impact of vegetable dimensions and condiment additions on eating rates of vegetables. This study determined the influence of shape, size and condiment properties on eating behavior towards carrots. Eating behavior (mastication time, number of chews, chewing frequency, eating rate) was determined for carrots with same total weight but different shapes (cube, julienne), and varying in size, number of pieces and aspect ratio. Carrots presented in one large cube required the lowest mastication effort (shortest mastication time, fewest chews) among all pre-cut carrots. Carrot cubes required less mastication effort leading to higher eating rates than carrots julienne. To investigate the effect of condiment addition on eating behavior towards carrots, mayonnaises varying in fat content and viscosity were combined with carrots, and mastication behavior and bolus properties were determined. Mayonnaises, in particular those with high fat content or low viscosity, contributed to faster bolus formation of carrots. Carrots were swallowed with less particles of larger sizes when mayonnaises were added. These results indicate that a specific particle size is not a prerequisite to induce swallowing, and that other bolus properties such as lubrication or cohesiveness trigger the urge to swallow. We conclude that eating behavior towards carrots can be controlled by relatively small changes in both carrot and condiment properties. To increase carrot intake by increasing eating rate, we suggest to avoid cutting of carrots or to add condiments, which could be an effective strategy to increase vegetable consumption or to decrease mastication effort to target the elderly population.

This study explored how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods. Cellulose particles differing in size (50-780 μm) were added (1.5% w/w) to two dairy products, quark (viscous curd cheese) and processed cheese. Discrimination thresholds for added microparticles were determined by 47 Dutch, Caucasian and 45 Chinese, Asian women using the Method of Constant Stimuli. Particle size detection thresholds did not significantly differ between the two groups, but differed significantly between the two products. Detection threshold estimates for particle size were lower in viscous, low-fat quark than in semi-solid, high-fat processed cheese (52 μm versus 86 μm). This suggests that particle detection depends on product properties such as product consistency and composition, but not on factors linked to ethnicity and/or nationality of participants. We found no evidence to support a relationship between product familiarity and particle size detection thresholds in either product. A positive but weak correlation was found between stimulated saliva flow and particle size detection threshold in processed cheese (r = 0.21, p = 0.041), suggesting active salivation might enhance sensitivity for microparticle detection in semi-solid foods. PROP status and fungiform papillae density did not correlate with particle size detection threshold for either food. We conclude that matrix properties were the main contributors to particle size detection thresholds in young, healthy participants who differed in nationality and ethnicity. These data suggest that product characteristics are the central factor that should be considered for modifications when dealing with foods in which particles lead to negative sensations such as grittiness.

Item does not contain fulltext BACKGROUND & AIMS: Cancer patients undergoing palliative chemotherapy can experience a variety of chemosensory and food preference changes which may impact their nutritional status and quality of life. However, evidence of these changes in oesophagogastric cancer (OGC) patients is currently mostly qualitative and not supported by quantitative data. The aim of this study was to assess how self-reported and objective taste and smell function and food preferences change over time during chemotherapy in OGC patients. METHODS: This observational study included 15 advanced OGC patients planned for first line treatment with capecitabine and oxaliplatin. Participants completed two test sessions scheduled before start of cytotoxic treatment and after two cycles. Self-reported and objective taste and smell function and the macronutrient and taste preference ranking task were conducted at each test session. RESULTS: Self-reported taste and smell did not change upon chemotherapy. Objective taste function decreased during chemotherapy, although this was not statistically significant (p = 0.06), objective smell function did not change. Before and during chemotherapy, high protein foods were preferred over high carbohydrate and over low energy products, but food preferences did not change over time. A lower self-reported taste function correlated with a lower preference for high-protein products (rho = 0.526, p = 0.003). CONCLUSION: This study suggests that objective taste function decreases during chemotherapy in OGC patients, but not smell function. A low reported taste function was related to a lower preference for high-protein products.

More consumers have become aware of the existence of different cocoa genotypes and their origins, which resulted in a growing market of premium chocolates with single-origin beans. The question is whether traits of cocoa botanical and geographical origins still persist in the end product, especially when it is consumed. By analysing the concentrations of volatile organic compounds (VOCs) in the nose of subjects over time while they are eating, new insights about aroma release can be gained. In the current study, in vivo release of VOCs during consumption of dark chocolates with different botanical and geographical origins was examined. Proton Transfer Reaction-Quadrupole interface Time of Flight- Mass Spectrometry (PTR-Qi ToF- MS) was applied to analyse nosespace VOC profiles of 10 subjects while they were eating 10 different chocolates manufactured with beans of different botanical origins (Criollo-Forastero-Trinitario) and geographical origins (Africa-South America-Asia). The headspace of the chocolates were also analysed for comparison. Cocoa botanical information appeared to affect the nosespace profiles more than geographical information. The subjects varied considerable in their VOC release, and inter-individual differences were larger than cocoa beans differences. Nevertheless, the botanical origin was consistently reflected in the nosespace profile during eating. It was clearly possible to distinguish Criollo chocolates from the nosespace profiles despite inter-individual differences.

This study investigated the effect of mechanical contrast and particle flavour concentration of carrot particles added to soups on expected and perceived sensations and liking. The properties of a chicken soup were varied by addition of real carrots, model carrots and model chicken particles differing in size, fracture stress, and/or carrot flavour concentration. The four aims of the study were: (1) To study the effect of mechanical contrast on expected and perceived sensations; (2) To investigate the role of particle carrot flavour concentration on perceived sensations and liking; (3) To study the effect of dis/confirmation of expected by perceived sensations on liking; (4) To investigate the consumer's preferences and ideal profile of soups. Expected sensory properties were affected by particle size: the larger the particles, the higher the expected intensities for hardness, chewiness, and crunchiness of soups. Perceived sensory properties were significantly influenced by size and fracture stress of carrot particles. Increasing flavour concentration in model carrot particles added to soups marginally influenced liking suggesting that flavour concentration in particles added to soups has a limited effect on liking. When model carrot particles were added to soups, expected sensory properties were confirmed by perceived sensory properties, and consequently liking did not change considerably. The congruency and familiar appearance of the model carrot pieces probably contributed to the confirmation of expectations. When model chicken pieces were added to soups, expected sensory properties were disconfirmed by perceived sensory properties leading to a significant decrease in liking. Soups containing medium-sized, soft carrot particles were the closest to the consumer's ideal product profile. To summarize, consumer expectations and physicochemical properties of chicken and carrot particles added to chicken soup contributed to perception and liking of soups. We conclude that the sensory product profile of common products such as soups can be optimised by addition of congruent and familiar particles that match consumer' expectations.

Smokers may reduce their health risk by switching to electronic cigarette (e-cigarette) use. As e-cigarettes are not harmless, concerns exist about e-cigarette use by nonsmokers and youth. E-liquids are available in many different flavors that increase sensory appeal. Flavor preferences may differ between user groups, which could open doors for product regulation. We investigated which e-liquid flavors are attractive to specific user groups by comparing liking between adolescent nonsmokers (n = 41; mean age 16.9 ± 0.8), young adult nonsmokers (n = 42; mean age 22.7 ± 1.7), and adult smokers (n = 56; mean age 39.7 ± 11.1). Participants smelled tobacco- (n = 6) and nontobacco (n = 24)-flavored e-liquids and rated liking on a 9-point labeled hedonic scale, and familiarity, overall intensity, perceived sweetness, perceived bitterness, and irritation of the odors on a 100-unit Visual Analog Scale. Mean liking ranged from 2.3 (whiskey) to 6.7 (peppermint). Within all groups, the typically sweet and minty flavors (e.g., wine gum, watermelon, peppermint, menthol) were liked significantly more than the tobacco-flavored e-liquids. The set of tobacco-flavored e-liquids was significantly, but slightly, less disliked by adult smokers (3.9 ± 0.2) than adolescent (3.1 ± 0.3) and young adult (3.4 ± 0.3) nonsmokers (P < 0.001). No between-group differences were observed for sweet and minty flavors. Liking correlated significantly positively with odor sweetness (R = 0.49) and familiarity (R = 0.48) and negatively with odor bitterness (R = −0.58), irritation (R = −0.47), and overall intensity (R = −0.27). Thus, sweet- and minty-flavored e-liquids are liked equally by young nonsmokers and adult smokers, and more than tobacco flavors. Banning all flavors except tobacco will likely reduce e-cigarette appeal; potentially more for young nonsmokers than adult smokers.

The vast majority of dietary and eating behavior assessment methods are based on self-reports. They are burdensome and also prone to measurement errors. Recent technological innovations allow for the development of more accurate and precise dietary and eating behavior assessment tools that require less effort for both the user and the researcher. Therefore, a new sensor-based device to assess food intake and eating behavior was developed. The device is a regular dining tray equipped with a video camera and three separate built-in weighing stations. The weighing stations measure the weight of the bowl, plate, and drinking cup continuously over the course of a meal. The video camera positioned to the face records eating behavior characteristics (chews, bites), which are analyzed using artificial intelligence (AI)-based automatic facial expression software. The tray weight and the video data are transported at real-time to a personal computer (PC) using a wireless receiver. The outcomes of interest, such as the amount eaten, eating rate and bite size, can be calculated by subtracting the data of these measures at the timepoints of interest. The information obtained by the current version of the tray can be used for research purposes, an upgraded version of the device would also facilitate the provision of more personalized advice on dietary intake and eating behavior. Contrary to the conventional dietary assessment methods, this dietary assessment device measures food intake directly within a meal and is not dependent on memory or the portion size estimation. Ultimately, this device is therefore suited for daily main meal food intake and eating behavior measures. In the future, this technology based dietary assessment method can be linked to health applications or smart watches to obtain a complete overview of exercise, energy intake, and eating behavior.

Congenital blindness is associated with atypical morphology and functional connectivity within and from visual cortical regions; changes that are hypothesized to originate from a lifelong absence of visual input and could be regarded as a general (re) organization principle of sensory cortices. Challenging this is the fact that individuals with congenital anosmia (lifelong olfactory sensory loss) display little to no morphological changes in the primary olfactory cortex. To determine whether olfactory input from birth is essential to establish and maintain normal functional connectivity in olfactory processing regions, akin to the visual system, we assessed differences in functional connectivity within the olfactory cortex between individuals with congenital anosmia (n = 33) and matched controls (n = 33). Specifically, we assessed differences in connectivity between core olfactory processing regions as well as differences in regional homogeneity and homotopic connectivity within the primary olfactory cortex. In contrast to congenital blindness, none of the analyses indicated atypical connectivity in individuals with congenital anosmia. In fact, post-hoc Bayesian analysis provided support for an absence of group differences. These results suggest that a lifelong absence of olfactory experience has a limited impact on the functional connectivity in the olfactory cortex, a finding that indicates a clear difference between sensory modalities in how sensory cortical regions develop.

Food cue exposure can trigger eating. Food cue reactivity (FCR) is a conditioned response to food cues and includes physiological responses and activation of reward-related brain areas. FCR can be affected by hunger and weight status. The appetite-regulating hormones ghrelin and leptin play a pivotal role in homeostatic as well as hedonic eating. We examined the association between ghrelin and leptin levels and neural FCR in the fasted and sated state and the association between meal-induced changes in ghrelin and neural FCR, and in how far these associations are related to BMI and HOMA-IR. Data from 109 participants from three European centers (age 50±18 y, BMI 27±5 kg/m2) who performed a food viewing task during fMRI after an overnight fast and after a standardized meal were analyzed. Blood samples were drawn prior to the viewing task in which high-caloric, low-caloric and non-food images were shown. Fasting ghrelin was positively associated with neural FCR in the inferior and superior occipital gyrus in the fasted state. This was partly attributable to BMI and HOMA-IR. These brain regions are involved in visual attention, suggesting that individuals with higher fasting ghrelin have heightened attention to food cues. Leptin was positively associated with high calorie FCR in the medial prefrontal cortex (PFC) in the fasted state and to neural FCR in the left supramarginal gyrus in the fasted versus sated state, when correcting for BMI and HOMA-IR, respectively. This PFC region is involved in assessing anticipated reward value, suggesting that for individuals with higher leptin levels high-caloric foods are more salient than low-caloric foods, but foods in general are not more salient than non-foods. There were no associations between ghrelin and leptin and neural FCR in the sated state, nor between meal-induced changes in ghrelin and neural FCR. In conclusion, we show modest associations between ghrelin and leptin and neural FCR in a relatively large sample of European adults with a broad age and BMI range. Our findings indicate that people with higher leptin levels for their weight status and people with higher ghrelin levels may be more attracted to high caloric foods when hungry. The results of the present study form a foundation for future studies to test whether food intake and (changes in) weight status can be predicted by the association between (mainly fasting) ghrelin and leptin levels and neural FCR.

Introduction Sensory research on e-liquid flavors can be performed by means of smelling and vaping. However, data comparing smelling versus vaping e-liquid flavors are lacking. This study aims to investigate if smelling could be an alternative to vaping experiments by determining the correlation for hedonic flavor assessment between orthonasal smelling and vaping of e-liquids, for smokers and nonsmokers. Methods Twenty-four young adult smokers (mean age 24.8 ± 9.3) and 24 nonsmokers (mean age 24.9 ± 7.7) smelled and vaped 25 e-liquids in various flavors. Participants rated liking, intensity, familiarity, and irritation on a 100-mm Visual Analog Scale. Pearson correlations within and between smelling and vaping were calculated. Differences between user groups were calculated using t tests. Results Correlation coefficients between smelling and vaping based on mean group ratings were 0.84 for liking, 0.82 for intensity, 0.84 for familiarity, and 0.73 for irritation. Means of the within-subjects correlation coefficients were, respectively, 0.51, 0.37, 0.47, and 0.25. Correlations between smelling and vaping varied across individuals (ranging from −0.27 to 0.87) and flavors (−0.33 to 0.81). Correlations and mean liking ratings did not differ between smokers and nonsmokers. Conclusions The strong group-level correlations between orthonasal smelling and vaping e-liquid flavors justify the use of smelling instead of vaping in future research. For example, smelling could be used to investigate differences in e-liquid flavor liking between (potential) user groups such as nicotine-naïve adolescents. The more modest within-subject correlations and variation across individuals and flavors merit caution in using smelling instead of vaping in other types of experiments. Implications This study supports the use of orthonasal smelling (instead of vaping) e-liquids to measure hedonic flavor perception in some studies where vaping would be inappropriate or not feasible. Examples of research situations where smelling e-liquids may be sufficient are (1) investigating nicotine-naïve individuals (ie, nonusers), (2) investigating individuals under legal age for e-cigarette use (ie, youth and adolescents), (3) investigating brain responses to exposure of e-liquid flavors using functional magnetic resonance imaging or electroencephalogram, and (4) comparing hedonic flavor assessment between adolescent nonusers and current smokers to provide support for future regulations on e-liquid flavors.

Consumer characteristics such as age, gender and ethnicity influence food oral processing behavior. The aim of this study was to determine the effect of age, gender and ethnicity on consumption time, bolus properties and dynamic sensory perception of sausages. Consumption time, bolus properties (saliva incorporation, particle size distribution and rheological properties) and dynamic texture perception (Temporal Dominance of Sensations, TDS) of sausages were compared between young Dutch, Caucasians (n = 21; 22 ± 2.8 years), young Chinese, Asians (n = 21; 23 ± 1.6 years), and elderly Dutch, Caucasians (n = 22; 70 ± 4.3 years). Elderly Dutch masticated the sausage 22% longer (25.6 s) than young Dutch consumers (21.0 s). Elderly Dutch produced sausage boli that were softer, more adhesive, less cohesive and contained more particles than those of young Dutch adults. Elderly females produced more adhesive and less cohesive sausage bolus than males. Young Chinese females had 75.6% longer consumption time (29.5 s) than young Dutch females (16.8 s). Young Chinese males masticated the sausages in less time (18.8 s) than young Chinese females (29.5 s). Young Chinese produced softer and less cohesive bolus with slightly smaller and more particles than young Dutch. Saliva incorporation and bolus particle size were not affected by age, gender and ethnicity. Mediation analysis revealed that the effect of consumer characteristics such as age, gender and ethnicity on bolus properties was mediated by consumption time. At the beginning and end of consumption time, dynamic texture perception of sausages was similar for all consumer groups and strongly correlated with bolus properties. Differences in dynamic texture perception between consumer groups were observed only during the middle stages of mastication with low dominance rates. We conclude that consumers differing in age, gender and ethnicity vary in oral processing time to produce bolus with textural properties optimized to their needs. Furthermore, consumption time is the underlying mechanism that explains the differences in bolus properties between the consumer groups. While variations in consumption time of sausages lead to considerable differences in bolus properties, it only leads to small differences in dynamic texture perception. This journal is

Distracted eating can lead to increased food intake, but it is unclear how. We aimed to assess how distraction affects motivated, goal-directed responses for food reward after satiation. Thirty-eight healthy normal-weight participants (28F; 10M) performed a visual detection task varying in attentional load (high vs. low distraction) during fMRI. Simultaneously, they exerted effort for sweet and savory food rewards by repeated button presses. Two fMRI runs were separated by sensory-specific satiation (outcome devaluation) of one of the (sweet or savory) reward outcomes, to assess outcome-sensitive, goal-directed, responses (valued vs. devalued reward, post vs. pre satiation). We could not verify our primary hypothesis that more distraction leads to less activation in ventromedial prefrontal cortex (vmPFC) during goal-directed effort. Behaviorally, distraction also did not affect effort for food reward following satiation across subjects. For our secondary hypothesis, we assessed whether distraction affected other fronto-striatal regions during goal-directed effort. We did not obtain such effects at our whole-brain corrected threshold, but at an exploratory uncorrected threshold (p pFWE(cluster) r = − 0.40; p = 0.014) with the effect of distraction on effort. Specifically, decreased distraction-related rIFG-responses were associated with increased effort for food reward after satiation. We discuss the absence of distraction effects on goal-directed responses in vmPFC and in behavior across participants. Moreover, based on our significant functional connectivity and brain-behavior results, we suggest that distraction might attenuate the ability to inhibit responses for food reward after satiation by affecting the rIFG and its connection to the putamen.

Background To extend the previous study by Schriever and colleagues from 2018 providing normative data and re-investigating the reliability for U-Sniff test in children in additional countries. Methodology A total of 388 children (196 boys, 192 girls) from eight countries (China, Germany, Iran, Netherlands, Norway, Oman, Paraguay, and Russia) participated in this study. The children were recruited from public local schools in those particular countries. The odor identification ability was evaluated using the U-Sniff test, a 12-item odor identification test developed for children. In addition, reliability was examined using test-retest design in the children for each country. Results The mean U-Sniff test score across all children was 10.3 +- 1.7 points. Normative data were established. A high test-retest reliability of the U-Sniff test was demonstrated across the eight participating countries. Conclusions The U-Sniff test for children exhibits a high test-retest reliability on a global scale.

Individuals with congenital sensory deprivation usually demonstrate altered brain morphology in areas associated with early processing of the absent sense. Here, we aimed to establish whether this also applies to individuals born without a sense of smell (congenital anosmia) by comparing cerebral morphology between 33 individuals with isolated congenital anosmia and matched controls. We detected no morphological alterations in the primary olfactory (piriform) cortex. However, individuals with anosmia demonstrated gray matter volume atrophy in bilateral olfactory sulci, explained by decreased cortical area, curvature, and sulcus depth. They further demonstrated increased gray matter volume and cortical thickness in the medial orbital gyri; regions closely associated with olfactory processing, sensory integration, and value-coding. Our results suggest that a lifelong absence of sensory input does not necessarily lead to morphological alterations in primary sensory cortex and extend previous findings with divergent morphological alterations in bilateral orbitofrontal cortex, indicating influences of different developmental processes.

All species face the important adaptive problem of efficiently locating high-quality nutritional resources. We explored whether human spatial cognition is enhanced for high-calorie foods, in a large multisensory experiment that covertly tested the location memory of people who navigated a maze-like food setting. We found that individuals incidentally learned and more accurately recalled locations of high-calorie foods – regardless of explicit hedonic valuations or personal familiarity with foods. In addition, the high-calorie bias in human spatial memory already became evident within a limited sensory environment, where solely odor information was available. These results suggest that human minds continue to house a cognitive system optimized for energy-efficient foraging within erratic food habitats of the past, and highlight the often underestimated capabilities of the human olfactory sense.

Background In the current obesogenic environment we often eat while electronic devices, such as smart phones, computers, or the television, distract us. Such “distracted eating” is associated with increased food intake and overweight. However, the underlying neurocognitive mechanisms of this phenomenon are unknown. Objective Our aim was to elucidate these mechanisms by investigating whether distraction attenuates processing in the primary and secondary taste cortices, located in the insula and orbitofrontal cortex (OFC), respectively. Methods Forty-one healthy, normal-weight participants received fixed amounts of higher- and lower-sweetness isocaloric chocolate milk while performing a high- or low-distracting detection task during fMRI in 2 test sessions. Subsequently, we measured ad libitum food intake. Results As expected, a primary taste cortex region in the right insula responded more to the sweeter drink (P < 0.001, uncorrected). Distraction did not affect this insular sweetness response across the group, but did weaken sweetness-related connectivity of this region to a secondary taste region in the right OFC (P–family-wise error, cluster, small-volume corrected = 0.020). Moreover, individual differences in distraction-related attenuation of taste activation in the insula predicted increased subsequent ad libitum food intake after distraction (r = 0.36). Conclusions These results reveal a mechanism explaining how distraction during consumption attenuates neural taste processing. Moreover, our study shows that such distraction-induced decreases in neural taste processing contribute to individual differences in the susceptibility for overeating. Thus, being mindful about the taste of food during consumption could perhaps be part of successful prevention and treatment of overweight and obesity, which should be further tested in these target groups. This study was preregistered at the Open Science Framework as https://bit.ly/31RtDHZ.

The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18–30 yrs, n =32), Chinese, Asian adults (18–30 yrs, n =32) and Dutch, Caucasian older adults (65–85 yrs, n =32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology. Volume of oral cavity, tongue dimensions, facial anthropometry, height and weight were quantified to characterize anatomy. Oral processing behavior of three solid foods (carrot, cheese and sausage) was quantified by video recordings and eating rate (g/s), average consumption time (s), chews per bite (-) and average bite size (g) were determined. Dutch, Caucasian older adults had smaller volume of oral cavity, lower number of teeth and larger head width compared to Dutch, Caucasian adults. Chinese, Asian adults showed significantly higher mastication performance and larger head width compared to Dutch, Caucasian consumers, while dental status did not significantly differ between groups. Males had significantly larger volumes of oral cavity and larger head height and width compared to females. Dutch, Caucasian adults had a shorter average consumption time (s), less chews per bite and consumed the three foods with higher eating rate (g/s) compared to Dutch, Caucasian older adults. Chinese, Asian adults had a significantly longer average consumption time (s), more chews per bite, smaller average bite size (g) and lower eating rate (g/s) compared to Dutch, Caucasian adults. Twenty-one significant relationships were found between oral physiological and anatomical parameters and oral processing behavior. Body weight resulted in the largest β-values, indicating to be the anatomical parameter of largest influence on oral processing behavior. We conclude that only few oral physiological and anatomical parameters related with food oral processing behavior. We suggest that other factors, including cultural factors contribute to variation in food oral processing behavior between different consumer groups more than saliva flow, volume of oral cavity, mastication performance and dental status.

Background Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. Objectives We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. Methods Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. Results In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%–65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P = 0.005). Ghrelin concentrations did not change. Conclusions Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis. This trial was registered at trialregister.nl as NL6544.

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.

Consumers expect perceptual constancy between multiple bites of the same food. In this study, we investigated how sweetness, creaminess, expected fullness and liking of chocolate coated rice waffles can be modified by bite-to-bite variation in chocolate thickness. 3D inkjet printing was used to accurately deposit the chocolate layers varying in thickness (0.8, 1.6 and 3.2 mm) onto rice waffles. In the first study, single bites of rice waffles with a homogeneous chocolate coating were evaluated. With increasing thickness of chocolate coating, the sweetness, creaminess, and expected fullness increased significantly. In the second study, we evaluated seven chocolate coated rice waffles containing a constant total chocolate amount but different chocolate thicknesses between three sequential bites. The order of chocolate thickness between bites had significant, but small effects on sweetness, expected fullness and liking. Interestingly, rice waffles with a homogeneous chocolate coating were preferred over rice waffles with an inhomogeneous chocolate coating. Neither recency nor primacy effects were sufficient to explain sweetness perception in this study. We conclude that the sweetness of chocolate coated rice waffles can be modified by bite-to-bite variation in chocolate thickness. This study demonstrates that 3D inkjet printing allows the production of foods with bite-to-bite contrast, which possibly might be used for healthier food product design.

Contains fulltext : 228204.pdf (Publisher’s version ) (Closed access) In a preregistered, cross-sectional study we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n=4148) or negative (C19-; n=546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean±SD, C19+: -82.5±27.2 points; C19-: -59.8±37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC=0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0-10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4

Our aim is to compare olfactory and gustatory function and food preferences of patients with Mild Cognitive Impairment (MCI) and Alzheimer’s disease (AD) with controls. We included 22 patients with MCI, 30 patients with AD and 40 controls and assessed olfactory threshold, odor discrimination and odor identification (Sniffin’ Sticks), gustatory functioning (Taste Strips), and food preferences (Macronutrient and Taste Preference Ranking Task). Linear regression analyses were used to study associations of five cognitive domains or AD biomarkers with olfactory functioning. Groups did not differ in olfactory threshold, gustatory function and food preferences. Patients with MCI and AD scored lower on odor discrimination and identification than controls. Poorer memory, but no other cognitive domain, was associated with poorer odor discrimination and odor identification, but not with odor threshold. No associations with AD biomarkers were found. In conclusion, patients with MCI and AD have poorer odor discrimination and identification ability than controls, but similar detection thresholds. This is likely a consequence of poorer memory rather than directly caused by AD pathology. Electronic supplementary material The online version of this article (10.1007/s00415-019-09561-0) contains supplementary material, which is available to authorized users.

Background/objective: Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure. Subjects/methods: A taste database including 467 foods’ sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ’s reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2). Results: Correlations of dietary taste patterns ranged from 0.39–0.68 between FFQ and 24hR (p < 0.05). Urinary Na levels, but not N levels, were positively associated with % energy intake from ‘salt, umami & fat’ tasting foods (Na; FFQ, r = 0.24, 24hR, r = 0.23, p < 0.001, N; FFQ, r = 0.08, p = 0.1394, 24hR, r = 0.05, p = 0.3427). Conclusions: The FFQ’s reliability against 24hR was acceptable to good for ranking of adults’ dietary taste patterns. Associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggests that both FFQ and 24hR can be used in combination with our taste database, to investigate potential relationships between dietary taste patterns and subgroups at risk of obesity and chronic diseases such as cardiovascular disease.

Background Our current food environment promotes overconsumption due to the overrepresentation of foods that have a high calorie density and can be easily consumed. These food characteristics lead to limited oro-sensory exposure, which may lead to overconsumption due to insufficient perception of the amount consumed. Better perception of the amount eaten and thus a better ability to estimate intake may help control actual food intake through prolonged inter-meal interval and smaller meal sizes. Objective The aim of this study was to determine whether food form, flavor and portion size influence the error in estimated intake (EiE). Method Participants (n = 72) were recruited at a science festival where the study was also performed. The experiment had a 2 × 2 × 3 design with a reference condition. Experimental conditions differed in food form (liquid vs. solid stimuli), taste category (savory vs. sweet) and portion size (small, medium, large). Water was used as a reference condition. Results Participants overestimated the amount consumed of all stimuli. The overestimation was ten times greater for solid compared to liquid products (104 ± 12 vs 12 ± 9% overestimation) and was more pronounced for sweet (75 ± 9%) than for savory products (41 ± 12%). There was a trend for larger EiE% of smaller portions. No differences were found among the differently flavored liquids including the water reference. Conclusion People overestimate the amount they consume of solid and sweet products more than that of liquid and savory products. This overestimation may be due to overvaluation of the oro-sensory stimulation when visual cues and intake effort are controlled for or because of learned associations. However, the uncontrolled setting of the experiment should be taken into account when drawing conclusions. Future research may replicate the study in a more controlled setting and should determine whether the overestimation of sweet solid product intake also leads to lower intake at a subsequent meal.

Taste is a key driver of food choice and intake. Taste preferences are widely studied, unlike the diet’s taste profile. This study assessed dietary taste patterns in the Netherlands by sex, BMI, age and education. A taste database, containing 476 foods’ taste values, was combined with 2-d 24-h recalls in two study populations. The percentage of energy intake from six taste clusters was assessed in the Dutch National Food Consumption Survey (DNFCS 2007–2010; n 1351) and in an independent observational study: the Nutrition Questionnaires plus (NQplus) study (2011–2013; n 944). Dietary taste patterns were similar across study populations. Men consumed relatively more energy from ‘salt, umami and fat’ (DNFCS; 24 % energy, NQplus study; 23 %)- and ‘bitter’ (7 %)-tasting foods compared with women (21 %, PP=0·005; 3 %, PPPP=0·001; 10 %, PP=0·037, NQplus 22 %, P=0·001, women; obese 23 %, 24 %, normal weight 20 %, P=0·004, P=0·011, respectively, ‘sweet and fat’, men; obese 11 %, 10 %, normal weight 13 %, PPP=0·12, P=0·99). In conclusion, our taste database can be used to deepen our understanding of the role of taste in dietary intake in the Netherlands by sex, BMI, age and education.

Childhood obesity is a rising problem worldwide mainly caused by overconsumption, which is driven by food choices. In adults, food choices are based on a value signal encoded in the medial prefrontal cortex (mPFC). This signal is modulated by the dorsolateral prefrontal cortex (dlPFC), which is involved in self-control. We aimed to examine the neural correlates of food choice in children, and how considering healthiness affects neural activity and choice behavior. 24 children and 28 adults performed a food choice task while being scanned with fMRI and provided health and taste ratings of the foods afterwards. During the choice task participants considered either the healthiness or tastiness of the food or chose naturally. Health rating was a positive predictor of choice in adults, but a negative predictor in children. Children had weaker dlPFC activation than adults during yes vs. no independent of health or taste condition. Both children and adults made healthier choices when considering healthiness. Taste rating modulated mPFC activation in both children and adults. When considering the healthiness, health rating positively modulated mPFC activation in adults, but negatively in children. Considering the healthiness increased connectivity between dlPFC and mPFC in adults, but not in children. In conclusion, considering healthiness can promote healthier choices in both children and adults, but is accompanied by an opposing pattern of brain activation in the mPFC. Since the absolute number of healthy choices remained lower in children, this suggests that children may not yet be geared to modify their choices away from their natural tendency to choose unhealthy tasty foods. Thus, this study suggests that it may be promising to develop interventions that increase children's preference for healthy food, for example by increasing the habitual consumption of healthy foods from a young age.

Purpose: Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. Methods: Male participants (N=39) were split into fast or slow eaters based on natural differences in eating rate when consuming two carbohydrate-equivalent test-meals differing in texture (white rice and rice cake). PPG and satiety responses were compared for fast and slow eaters over 120-min for each test-meal. Each groups test-meal PPG was compared for bolus and saliva properties at the point of swallow. Results: White rice displayed lower instrumental hardness, chewiness and Young's modulus and was perceived less chewy, springy and sticky than rice cake. Slow eaters (n=24, white rice: 13.3 g/min; rice cake: 15.1 g/min) required an average 42% more chews per bite (p < 0.001), had 60% longer oral exposure time (OET), and consumed both test-meals (p < 0.001) at half the eating rate of fast eaters (n=15). Slow eaters had higher PPG following the rice cake meal at 15 (p = 0.046) and 45 min (p = 0.034) than fast eaters. A longer OET was a positive predictor of early PPG at 30-min after the white rice meal (β = 0.178, p = 0.041) and saliva uptake was a significant predictor (β = 0.458, p = 0.045) of PPG for slow eaters when consuming rice cake. Increasing food hardness and stiffness (Young's modulus) had a greater impact on eating rate for slow eaters than fast eaters. Conclusions: Eating rate, oral exposure time and bolus saliva uptake were the predictors of an individual's post-prandial glycaemic response amongst slow eaters. Increasing the number of chews per bite with a longer oral exposure time increased saliva uptake in the bolus at the moment of swallowing and enhanced temporal changes in PPG, leading to greater glycaemic peaks in rice cake meal. Differences in eating rate between slow and fast eaters when consuming rice cake meal influenced temporal changes in PPG but not total PPG, and bolus properties did not differ between eating rate groups.

The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4 ± 5.3 year; BMI: 21.7 ± 1.9 kg/m2) attended five test sessions in a non-satiated state. Each participant was exposed to ambient odors (chocolate, beef, melon and cucumber), in a detectable but mild concentration, and to a control condition (no-odor exposure). During each condition, at different time points, participants rated appetite for 15 food products, and saliva was collected. After approximately 30 min, ad libitum intake was measured providing a food (chocolate rice, high-energy dense product) that was congruent with one of the odors they were exposed to. A significant odor effect on food intake (p = 0.034) and salivation (p = 0.017) was found. Exposure to odors signaling high-energy dense products increased food intake (243.97 ± 22.84 g) compared to control condition (206.94 ± 24.93 g; p = 0.03). Consistently, salivation was increased significantly during chocolate and beef exposure (mean: 0.494 ± 0.050 g) compared to control condition (0.417 ± 0.05 g; p = 0.006). Even though odor exposure did not induce specific appetite for congruent products (p = 0.634), appetite scores were significantly higher during odor exposure (p < 0.0001) compared to the no-odor control condition and increased significantly over time (p = 0.010). Exposure to food odors seems to drive behavioral and physiological responses involved in eating behavior, specifically for odors and foods that are high in energy density. This could have implications for steering food intake and ultimately influencing the nutritional status of people.

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.

Oro-sensory exposure (OSE) is an important factor in the regulation of food intake with increasing OSE leading to lower food intake. Oral processing time and taste intensity both play an important role in OSE but their individual contribution to satiation is unknown. We aimed to determine the independent and combined effects of oral processing time and taste intensity on satiation.Fifty eight participants (23±9y, BMI 22±2kg/m2) participated in a 2×2 factorial randomized crossover study in which they consumed one of four gel-based model foods until satiation during four sessions. Model foods were offered ad libitum and differed in texture (soft or hard texture, yielding shorter and longer oral processing time) and sweetness (low or high intensity). Model foods were isocaloric and were matched for flavor and palatability. Outcome measures were intake of the model food and the microstructure of eating behavior, such as number of chews and eating rate.There was an overall significant effect of texture (p < 0.001) but not sweetness (p = 0.33) on intake with a 29.2% higher intake of the soft model foods compared to the hard model foods. After correction for palatability the difference in intake between the soft and hard model foods was 21.5% (p < 0.001).The number of chews was significantly lower for the soft (10.1 ± 6.2) than for the hard (26.9 ± 6.2) model foods (p < 0.001), which resulted in a significantly lower eating rate (soft, 26.3 ± 10.2 and hard, 15.3 ± 7.1 g/min, p < 0.001).These results show that increasing texture hardness of gel model foods decreases food intake independent of sweet taste intensity. The higher number of chews and faster eating rate may cause this effect. In conclusion, oro-sensory exposure duration rather than taste intensity appears to be the main determinant of food intake.

// 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.

Insects have been established to be a more sustainable alternative source of protein in comparison to conventional meats, but have little appeal to those who are unfamiliar with their taste. Yet little attention has been given to understanding how more appealing products could be developed, and whether that is sufficient to encourage consumption of a culturally unusual food. By evaluating appropriate (i.e. meatball) and inappropriate (i.e. dairy drink) mealworm products along with the original mealworm-free products, this study provided new insights into how the product influences sensory-liking and willingness to buy insect-based foods for trial and regular consumption. Willing (n = 135) and unwilling tasters (n = 79) were recruited to explore differences between individuals who differ in their intentions to eat insects. An appropriate product context improved the expected sensory-liking and willingness to buy mealworm products once and regularly. However, consumers should first be motivated to eat insects for a better product to improve consumption intentions. Descriptive sensory profiling revealed that mealworm products were expected and experienced to taste very different from the original mealworm-free products, but were generally preferred to taste similar to the original, albeit with some unique attributes. Using a familiar and liked product preparation could help to increase trial intentions, but the product should also be appropriate and taste good if it is to be regularly consumed. We conclude that even with high interest and good products, willing consumers still hesitate to consume insect-based foods regularly due to other practical and socio-cultural factors. We recommend that future research should not only give emphasis to increasing initial motivations to try, but should address the barriers to buying and preparing insects for regular consumption, where issues relating to availability, pricing, knowledge and the social environment inhibit the uptake of this culturally new food.

The soluble fms-like tyrosine kinase factor 1 (sFlt-1) is a major contributor to antiangiogenesis during preeclampsia. However, little is known about the effects of sFlt-1 on fetal health. In this study we aim to evaluate the effects of the sFlt-1 concentration during pregnancy on fetal liver physiology. We used adenoviral gene delivery in Sprague-Dawley dams (seven females, 10 weeks old) during mid-gestation (gestational day 8) with adenovirus overexpressing sFlt-1, and age-matched controls (six females, 10 weeks old) with empty adenoviral virus in order to quantify the sFlt-1 concentrations in pregnant dams. Dams exposed to adenoviral sFlt-1 delivery were subdivided into a low (n=4) and high sFlt-1 (n=3) group based on host response to the virus. One-way analysis of variance showed that fetuses (five per dam) exposed to high sFlt-1 concentrations in utero show fetal growth restriction (1.84±0.043 g high sFlt-1 v. 2.32±0.036 g control; mean (M)±s.e.m.; Pv. 2.26±0.095 mean % methylation in control, M±s.e.m., P

Background Eating rate is a basic determinant of appetite regulation: people who eat more slowly feel sated earlier and eat less. A high eating rate contributes to overeating and potentially to weight gain. Previous studies showed that an augmented fork that delivers real-time feedback on eating rate is a potentially effective intervention to decrease eating rate in naturalistic settings. This study assessed the impact of using the augmented fork during a 15-week period on eating rate and body weight. Methods In a parallel randomized controlled trial, 141 participants with overweight (age: 49.2 ± 12.3 y; BMI: 31.5 ± 4.48 kg/m2) were randomized to intervention groups (VFC, n = 51 or VFC+, n = 44) or control group (NFC, n = 46). First, we measured bite rate and success ratio on five consecutive days with the augmented fork without feedback (T1). The intervention groups (VFC, VFC+) then used the same fork, but now received vibrotactile feedback when they ate more than one bite per 10 s. Participants in VFC+ had additional access to a web portal with visual feedback. In the control group (NFC), participants ate with the fork without either feedback. The intervention period lasted four weeks, followed by a week of measurements only (T2) and another measurement week after eight weeks (T3). Body weight was assessed at T1, T2, and T3. Results Participants in VFC and VFC+ had a lower bite rate (p p p Conclusions The findings of this study indicate that an augmented fork with vibrotactile feedback is a viable tool to reduce eating rate in naturalistic settings. Further investigation may confirm that the augmented fork could support long-term weight loss strategies. Trial registration The research reported in this manuscript was registered on 4 November 2015 in the Netherlands Trial Register with number NL5432 (https://www.trialregister.nl/trial/5432).

Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes may reduce harm for smokers, concerns exist about e-cigarette use among never-smokers. The role of flavors in the decision to switch to or refrain from vaping is unclear. This study used a bottom&ndash, up approach to investigate the relation between flavor preferences and individual factors related to vaping between various user groups. A cross-sectional survey was conducted among never-users (n = 407), smokers (n = 138), dual users (n = 122), and exclusive vapers (n = 61) in the Netherlands. Demographics, attractiveness of product characteristics, flavor preferences, and individual factors related to vaping (knowledge, trust, perceived susceptibility, attitude, social influence, deliberation, and intention) were assessed. The availability of different flavors was the most attractive characteristic of e-cigarettes. Dual users and exclusive vapers had most often used tobacco and menthol/mint flavors when they first started vaping. Compared to dual users, exclusive vapers currently used more fruit and sweet flavors. Never-users who were interested in trying an e-liquid flavor had more knowledge about and a more positive attitude towards e-cigarettes. Smokers who were interested in trying a flavor had a more positive attitude towards e-cigarettes and experienced the social influence towards not using e-cigarettes as less strong than those who did not want to try any flavor. Hence, individual factors related to vaping differed depending on whether never-users and smokers wanted to try an e-liquid flavor. This means that flavors may moderate differences found in individual factors related to vaping, or vice versa.

The start of complementary feeding in infancy plays an essential role in promoting healthy eating habits. Evidence shows that it is important what infants are offered during this first introduction of solid foods: e.g. starting exclusively with vegetables is more successful for vegetable acceptance than starting with fruits. How infants are introduced to solid foods also matters: if parents are sensitive and responsive to infant cues during feeding, this may promote self-regulation of energy intake and a healthy weight. However, the effectiveness of the what and the how of complementary feeding has never been experimentally tested in the same study. In the current project the what and how (and their combination) are tested in one study to determine their relative importance for fostering vegetable acceptance and self-regulation of energy intake in infants. A four-arm randomized controlled trial (Baby’s First Bites (BFB)) was designed for 240 first-time Dutch mothers and their infants, 60 per arm. In this trial, we compare the effectiveness of (a) a vegetable-exposure intervention focusing on the what in complementary feeding; (b) a sensitive feeding intervention focusing on the how in complementary feeding, (c) a combined intervention focusing on the what and how in complementary feeding; (d) an attention-control group. All mothers participate in five sessions spread over the first year of eating solid foods (child age 4–16 months). Primary outcomes are vegetable consumption, vegetable liking and self-regulation of energy intake. Secondary outcomes are child eating behaviors, child anthropometrics and maternal feeding behavior. Outcomes are assessed before, during and directly after the interventions (child age 18 months), and when children are 24 and 36 months old. The outcomes are expected to assess the impact of the interventions and provide new insights into the mechanisms underlying the development of vegetable acceptance, self-regulation and healthy eating patterns in infants and toddlers, as well as the prevention of overweight. The results may be used to improve current dietary advice given to parents of their young children on complementary feeding. The trial was retrospectively registered during inclusion of participants at the Netherlands National Trial Register (identifier NTR6572 ) and at ClinicalTrials.gov ( NCT03348176 ). Protocol issue date: 1 April 2018; version number 1.

As malnutrition is common in patients with Alzheimer&rsquo, s disease (AD), we evaluated nutritional status and body composition of patients with AD, mild cognitive impairment (MCI) and controls, and studied associations of AD biomarkers and cognitive performance with nutritional status and body composition. We included 552 participants, of which 198 patients had AD, 135 patients had MCI and 219 controls. We assessed nutritional status (mini nutritional assessment (MNA)) and body composition (body mass index (BMI), fat-free mass (FFM) and waist circumference). Linear regression analyses (adjusted for age, gender and education where appropriate) were applied to test associations of AD biomarkers and cognitive performance on five domains with nutritional parameters (dependent). Patients with MCI and AD had a lower BMI and MNA score than controls. Worse performance in all cognitive domains was associated with lower MNA score, but not with body composition. AD biomarkers were associated with MNA score, BMI and waist circumference, and associations with MNA score remained after adjustment for cognitive performance. Both AD biomarkers and cognitive performance were associated with nutritional status, associations with AD biomarkers remained after adjustment for cognition. Our data suggest that malnutrition is not only related to impaired cognition but also to AD pathology.

Background:Cannabis intoxication is commonly reported to increase appetite and enhance appreciation of food (the ‘munchies’). These effects are attributed to activation of the endocannabinoid system. However, the psychological changes that underlie these phenomena are under-researched. We report here the results of an extensive online survey of cannabis users with an exploratory Cannabinoid Eating Experience Questionnaire (CEEQ).Method:Frequent cannabis users completed a 46-item questionnaire about their eating behaviour under the influence of cannabis. An English-speaking sample ( n=591) provided data for the initial exploratory validation of the scale. A second Dutch-language survey ( n=163) was used for confirmatory factor analysis. Test-retest reliability was based on a third English-speaking sample ( n=40) who completed the revised, 28-item CEEQ twice across 2 weeks.Results:Principal components analysis provided a two-factor solution. Factor 1 (hedonic) comprised 14 items that related primarily to the enjoyment and altered sensory aspects of eating. Factor 2 (appetitive) comprised a further 14 items related to motivational factors that instigate or promote eating. The two-factor structure was supported by confirmatory factor analysis. Both the hedonic and appetitive subscales had good internal reliability (α=0.92 for each subscale, in two independent samples). Good test-retest reliability was obtained for the revised 28-item questionnaire ( psConclusion:The Cannabinoid Eating Experience Questionnaire provided a valid, reliable assessment of the psychological features of cannabis-induced alterations to appetite. Our data confirm that cannabis principally influences the motivational factors that lead to the initiation of eating and the hedonic factors implicated in maintaining eating.