Taste Responsiveness in Eating Disorders

Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/75756/1/j.1749-6632.1989.tb53260.x.pd

A proposed nutrient density score that includes food groups and nutrients to better align with dietary guidance.

Current research on diets and health focuses on composite food patterns and their likely impact on health outcomes. The Dietary Guidelines for Americans (DGA) have likewise adopted a more food group-based approach. By contrast, most nutrient profiling (NP) models continue to assess nutrient density of individual foods, based on a small number of individual nutrients. Nutrients to encourage have included protein, fiber, and a wide range of vitamins and minerals. Nutrients to limit are typically saturated fats, total or added sugars, and sodium. Because current NP models may not fully capture the healthfulness of foods, there is a case for advancing a hybrid NP approach that takes both nutrients and desirable food groups and food ingredients into account. Creating a nutrient- and food-based NP model may provide a more integrated way of assessing a foods nutrient density. Hybrid nutrient density scores will provide for a better alignment between NP models and the DGA, a chief instrument of food and nutrition policy in the United States. Such synergy may lead ultimately to improved dietary guidance, sound nutrition policy, and better public health

Time spent on home food preparation and indicators of healthy eating.

BACKGROUND: The amount of time spent on food preparation and cooking may have implications for diet quality and health. However, little is known about how food-related time use relates to food consumption and spending, either at restaurants or for food consumed at home. PURPOSE: To quantitatively assess the associations among the amount of time habitually spent on food preparation and patterns of self-reported food consumption, food spending, and frequency of restaurant use. METHODS: This was a cross-sectional study of 1,319 adults in a population-based survey conducted in 2008-2009. The sample was stratified into those who spent 2 hours/day on food preparation and cleanup. Descriptive statistics and multivariable regression models examined differences between time-use groups. Analyses were conducted in 2011-2013. RESULTS: Individuals who spent the least amount of time on food preparation tended to be working adults who placed a high priority on convenience. Greater amount of time spent on home food preparation was associated with indicators of higher diet quality, including significantly more frequent intake of vegetables, salads, fruits, and fruit juices. Spending <1 hour/day on food preparation was associated with significantly more money spent on food away from home and more frequent use of fast food restaurants compared to those who spent more time on food preparation. CONCLUSIONS: The findings indicate that time might be an essential ingredient in the production of healthier eating habits among adults. Further research should investigate the determinants of spending time on food preparation.This work was supported by a grant from the National Institute of Diabetes and Digestive and Kidney Diseases (grant No. R01 DK076608). Pablo Monsivais also received support from the Centre for Diet and Activity Research, a UKCRC Public Health Research Centre of Excellence funded by the British Heart Foundation, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research, and the Wellcome Trust.This is the final version. It was first published by Elsevier in The American Journal of Preventive Medicine at http://www.ajpmonline.org/article/S0749-3797%2814%2900400-0/abstract

Food preferences and the opioid peptide system

The pleasure response to palatable foods, notably those rich in sugar and fat, may be mediated through the endogenous opioid peptide system. In a recent study, infusions of the opioid antagonist naloxone were shown to reduce taste preferences for sugar-fat mixtures and to decrease the consumption of sweet and high-fat foods. The effects were more pronounced among women characterized as compulsive `binge-eaters' than among control subjects. Cravings by obese or bulimic women for chocolate and other sweet, fat-rich desserts may be under opioid control.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/30293/1/0000695.pd

Studies of food quality and preference: The contribution of Rose Marie Pangborn

Modern sensory analysis of foods and the evaluation of food preferences have been greatly influenced by the innovative research and teaching of Rose Marie Pangborn. Her work has also had a major impact on the study of dietary behaviors and the regulation of food intake. Among her many research contributions were the use of complex stimuli in sensory evaluation studies, the focus on individual differences in hedonic response profiles, and the study of attitudes and beliefs as potential determinants of food acceptance.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/31015/1/0000690.pd

Individual differences in sensory preferences for fat in model sweet dairy products

Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response profiles. Body weight, weight history and the presence of eating disorders are associated with differences in hedonic responsiveness to fat among women. This inter-subject variability in hedonic response profiles mandates the use of novel techniques for data analysis. Conventional hedonic response curves mask between-subject differences. Individual patterns of hedonic responses to sugar/fat mixtures are better represented by frequency distributions of maximum hedonic responses or of individual optimal sugar-to-fat ratios.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/30532/1/0000164.pd

Potential population-level nutritional impact of replacing whole and reduced-fat milk with low-fat and skim milk among US children aged 2-19 years.

OBJECTIVE: Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. DESIGN: Cross-sectional modeling study. SETTING: Data from the 2001-2002 and 2003-2004 National Health and Nutrition Examination Survey. PARTICIPANTS: A total of 8,112 children aged 2-19 years. MAIN OUTCOME MEASURES: Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. ANALYSIS: Survey-weighted linear regression models. RESULTS: Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107-119) and 77 (95% CI, 73-82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4-2.6) and 1.4% (95% CI, 1.3-1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. CONCLUSIONS: Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient-rich beverages.This research was commissioned by the RobertWood Johnson Foundation through its Healthy Eating Research program. Additional support for this project came from National Institutes of Health grant R21 DK085406. Pablo Monsivais also received support from the Centre for Diet and Activity Research, a United Kingdom Clinical Research Collaboration Public Health Research Centre of Excellence funded by the British Heart Foundation, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research, and the Wellcome Trust.This is the final published version. It first appeared at http://www.sciencedirect.com/science/article/pii/S1499404614007556#

Water and beverage consumption among children age 4-13y in the United States: analyses of 2005–2010 NHANES data

BACKGROUND: Few studies have examined water consumption patterns among US children. Additionally, recent data on total water consumption as it relates to the Dietary Reference Intakes (DRI) are lacking. This study evaluated the consumption of plain water (tap and bottled) and other beverages among US children by age group, gender, income-to-poverty ratio, and race/ethnicity. Comparisons were made to DRI values for water consumption from all sources. METHODS: Data from two non-consecutive 24-hour recalls from 3 cycles of NHANES (2005–2006, 2007–2008 and 2009–2010) were used to assess water and beverage consumption among 4,766 children age 4-13y. Beverages were classified into 9 groups: water (tap and bottled), plain and flavored milk, 100% fruit juice, soda/soft drinks (regular and diet), fruit drinks, sports drinks, coffee, tea, and energy drinks. Total water intakes from plain water, beverages, and food were compared to DRIs for the US. Total water volume per 1,000 kcal was also examined. RESULTS: Water and other beverages contributed 70-75% of dietary water, with 25-30% provided by moisture in foods, depending on age. Plain water, tap and bottled, contributed 25-30% of total dietary water. In general, tap water represented 60% of drinking water volume whereas bottled water represented 40%. Non-Hispanic white children consumed the most tap water, whereas Mexican-American children consumed the most bottled water. Plain water consumption (bottled and tap) tended to be associated with higher incomes. No group of US children came close to satisfying the DRIs for water. At least 75% of children 4-8y, 87% of girls 9-13y, and 85% of boys 9-13y did not meet DRIs for total water intake. Water volume per 1,000 kcal, another criterion of adequate hydration, was 0.85-0.95 L/1,000 kcal, short of the desirable levels of 1.0-1.5 L/1,000 kcal. CONCLUSIONS: Water intakes at below-recommended levels may be a cause for concern. Data on water and beverage intake for the population and by socio-demographic group provides useful information to target interventions for increasing water intake among children

Invisible fats: Sensory assessment of sugar/fat mixtures

Fifty normal-weight college females tasted and rated 15 stimuli resembling cake frostings and composed of sucrose (20-77% weight/weight), butter (15-35% weight/weight), polydextrose and distilled water. Sweetness intensity ratings rose as a function of sucrose levels. In contrast, ratings of fat content were only poorly related to stimulus fat. Rather, the perception of fat depended on stimulus texture and was a combined function of fat, polydextrose and water. Increasing sucrose levels suppressed fatness ratings: sweeter stimuli were judged to be lower in fat content. The finding that sugar masks the sensory assessment of fats in some solid foods may help explain why so many sweet, high-fat desserts are commonly viewed as carbohydrate-rich foods. The acceptability of the frostings was a combined function of both sucrose and fat levels. Hedonic response profiles to sucrose solutions in water predicted sensory preferences for sweet frostings containing 15% fat, but not those containing 35% fat.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/28533/1/0000331.pd

Consumption Frequency of Foods Away from Home Linked with Higher Body Mass Index and Lower Fruit and Vegetable Intake among Adults: A Cross-Sectional Study

Introduction. Consumption of foods prepared away from home (FAFH) has grown steadily since the 1970s. We examined the relationship between FAFH and body mass index (BMI) and fruit and vegetable (FV) consumption. Methods. Frequency of FAFH, daily FV intake, height and weight, and sociodemographic data were collected using a telephone survey in 2008-2009. Participants included a representative sample of 2,001 adult men and women (mean age 54±15 years) residing in King County, WA, with an analytical sample of 1,570. Frequency of FAFH was categorized as 0-1, 2–4, or 5+ times per week. BMI was calculated from self-reported height and weight. We examined the relationship between FAFH with FV consumption and BMI using multivariate models. Results. Higher frequency of FAFH was associated with higher BMI, after adjusting for age, income, education, race, smoking, marital status, and physical activity (women: p=0.001; men: p=0.003). There was a negative association between frequency of FAFH and FV consumption. FAFH frequency was significantly (p<0.001) higher among males than females (43.1% versus 54.0% eating out 0-1 meal per week, resp.). Females reported eating significantly (p<0.001) more FV than males. Conclusion. Among adults, higher frequency of FAFH was related to higher BMI and less FV consumption