Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study

Alcoholic beverage consumption plays an important role in European culture, and in many contexts drinking alcohol is socially acceptable and considered part of the diet. Understanding the determinants of alcohol preference and consumption is important not only for disease prevention, intervention, and policy management, but also for market segmentation, product development, and optimization. The aim of the study was to investigate the effect of individual responsiveness to various oral sensations on self-reported liking and intake of 14 alcoholic and non-alcoholic beverages (including beers, wines, spirits, and cocktails) considering gender, age, and oral responsiveness (measured through response to 6-n-propyl-2-thiouracil -PROP, basic tastes, astringency, and pungency) in a large sample of Italian consumers. Data were collected from 2388 respondents (age range 18\u201360 years; mean age = 37.6, SD = 13.1; 58.2% women). These results indicate that notwithstanding the strong gender difference, with women generally liking and consuming fewer alcoholic beverages than men, liking patterns in the two genders were similar. Three liking patterns for different alcoholic beverages largely driven by orosensory properties were identified in both genders. \u201cSpirit-lovers\u201d constituted the smallest group (12%), consumed alcoholic beverages of any kind (not only spirits) more than the other segments, and were mainly men aged 30\u201345. \u201cBeer/wine lovers\u201d (44%) were the oldest group with no difference by gender. \u201cMild-drink lovers\u201d (44%) liked alcoholic drinks with intense sweet taste and/or mixers that moderate ethanol perception. They were mainly women, aged 18\u201329, had a lower consumption of alcohol, and a higher orosensory responsiveness than the other two groups. The results also suggest the opportunity to develop personalized recommendations towards specific consumer segments based not only on socio-demographics but considering also perceptive variables. Finally, our data suggest that increased burning and bitterness from alcohol may act as a sensory hindrance to alcoholic beverage overconsumption

Discontinuation of first-line bevacizumab in metastatic colorectal cancer: the BEAWARE Italian Observational Study

BEAWARE investigated the pattern of first-line bevacizumab early interruption in the Italian real-world setting of metastatic colorectal cancer

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

12openInternationalItalian coauthor/editorThe consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.openSpinelli, Sara; Prescott, John; Pierguidi, Lapo; Dinnella, Caterina; Arena, Elena; Braghieri, Ada; Di Monaco, Rossella; Gallina Toschi, Tullia; Endrizzi, Isabella; Proserpio, Cristina; Torri, Luisa; Monteleone, ErminioSpinelli, S.; Prescott, J.; Pierguidi, L.; Dinnella, C.; Arena, E.; Braghieri, A.; Di Monaco, R.; Gallina Toschi, T.; Endrizzi, I.; Proserpio, C.; Torri, L.; Monteleone, E

Genome-wide screening of copy number alterations and LOH events in renal cell carcinomas and integration with gene expression profile

<p>Abstract</p> <p>Background</p> <p>Clear cell renal carcinoma (RCC) is the most common and invasive adult renal cancer. For the purpose of identifying RCC biomarkers, we investigated chromosomal regions and individual genes modulated in RCC pathology. We applied the dual strategy of assessing and integrating genomic and transcriptomic data, today considered the most effective approach for understanding genetic mechanisms of cancer and the most sensitive for identifying cancer-related genes.</p> <p>Results</p> <p>We performed the first integrated analysis of DNA and RNA profiles of RCC samples using Affymetrix technology. Using 100K SNP mapping arrays, we assembled a genome-wide map of DNA copy number alterations and LOH areas. We thus confirmed the typical genetic signature of RCC but also identified other amplified regions (e.g. on chr. 4, 11, 12), deleted regions (chr. 1, 9, 22) and LOH areas (chr. 1, 2, 9, 13). Simultaneously, using HG-U133 Plus 2.0 arrays, we identified differentially expressed genes (DEGs) in tumor vs. normal samples. Combining genomic and transcriptomic data, we identified 71 DEGs in aberrant chromosomal regions and observed, in amplified regions, a predominance of up-regulated genes (27 of 37 DEGs) and a trend to clustering. Functional annotation of these genes revealed some already implicated in RCC pathology and other cancers, as well as others that may be novel tumor biomarkers.</p> <p>Conclusion</p> <p>By combining genomic and transcriptomic profiles from a collection of RCC samples, we identified specific genomic regions with concordant alterations in DNA and RNA profiles and focused on regions with increased DNA copy number. Since the transcriptional modulation of up-regulated genes in amplified regions may be attributed to the genomic alterations characteristic of RCC, these genes may encode novel RCC biomarkers actively involved in tumor initiation and progression and useful in clinical applications.</p

Acceptance of a New Food Enriched in β-Glucans among Adolescents: Effects of Food Technology Neophobia and Healthy Food Habits

The aim of the present study was to evaluate adolescents&rsquo; acceptability of a novel flat bread modified by substituting a part of the wheat flour content with a Pleurotus ostreatus powder rich in &beta;-glucans, which can potentially provide health benefits. The effects of food technology neophobia and adolescents&rsquo; food habits on hedonic perception of the developed product was also investigated. Two hundred and two adolescents (age range: 13&ndash;18 years; girls: 49.5%; boys: 50.5%) evaluated their liking of two flat breads, one with mushroom powder added and one control sample with only wheat flour. Sample acceptance was studied in relation to age, gender, neophobic traits and healthy food habits. The results showed that, even if the sample with mushroom powder added was generally well accepted, there were different hedonic responses among adolescents according to their food technology neophobia level and healthy habits. In particular, adolescents with a low food technology neophobia level and healthy eating behavior mostly appreciated the sample with mushroom powder added, whereas subjects with neophobic and unhealthy eating behavior gave comparable hedonic scores to the two samples. Moreover, a negative correlation was found between food technology neophobia level and healthy food habits. In conclusion, it is possible to develop a &beta;-glucan-enriched product appreciated by adolescents using a sustainable ingredient. The developed product may be used to achieve the daily recommended intake of &beta;-glucans by adolescents

Impact of ambient odors on food intake, saliva production and appetite ratings

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

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method

The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges. Twelve judges evaluated 46 samples including white, red, rosé and sparkling wines in two replicates. Judges were asked to select from a list of descriptors all the sensations that described the samples and to evaluate their intensity. Judges obtained high repeatability index scores. A good panel reliability was also highlighted in terms of the reproducibility of the whole sensory characterisation through a multi-factor analysis (MFA). MFA results also showed a good discriminatory ability of the panel with red wines described by bitterness, astringency, body, alcohol and specific olfactory stimuli such as red fruits, spicy and roasted, while white wines were salty, sour and characterised by citrus, tropical fruits and white flowers odours. The RATA method is a suitable and reliable methodology for the description of a wide variety of wine samples and a valuable alternative approach to conventional descriptive analysis to gather information about the sensory perception of a very complex product even when large panels of consumers are not available. Furthermore, the present results provide useful information for wine producers to characterise their products as well as for the optimisation of production disciplinaries, which currently are not exhaustive in the description and the discrimination among products

Replacement of SO₂ with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine

The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considered: control wine (TQ) with free SO2 of approximately 15 mg/L; sample A with chitosan (100 mg/L) and UGE (200 mg/L); and sample B with UGE (400 mg/L). The results achieved in this work demonstrated that the UGE, either alone or in combination with chitosan, was able to maintain the color characteristics of the Sangiovese wine and its sensory quality. Moreover, the addition of UGE contributed to an early and better stabilization of the color through the formation of polymeric pigments. The microbiological stabilization was comparable to SO2 when UGE was used at 200 mg/L in combination with chitosan. The market survey conducted in the present study confirmed how the use of UGE as an alternative to sulfitation was positively accepted by consumers, who are increasingly attentive not only to the quality of the wines they select but also to the sustainability of the production processes from which they derive and to the fact that they are not harmful to human health