Article
Food Science & Technology
Nora Chaaban, Barbara Vad Andersen
Summary: The sensory taste profile of a meal can affect appetite and preferences. Consumption of food with a pronounced sensory taste profile was found to suppress desire for food with a similar taste profile, while desire for different taste profiles may be enhanced or unaffected. Additionally, taste variation within a meal has the potential to create more satisfying meals and reduce additional calorie intake after a meal.
Article
Food Science & Technology
Yuqiong Meng, Xiaohong Liu, Lingling Guan, Shoumin Bao, Linying Zhuo, Haining Tian, Changzhong Li, Rui Ma
Summary: This study established a systematic evaluation system for the organoleptic and nutritional quality of triploid rainbow trout, which consisted of 139 indexes. The study also analyzed the effects of different dietary lipid levels on the quality of the fish. The results showed that a high lipid diet could improve the appearance, texture, odor, and taste of the fish fillet, as well as increase the nutritional value.
Article
Nutrition & Dietetics
Luotao Lin, Fengqing Zhu, Edward J. Delp, Heather A. Eicher-Miller
Summary: This study aimed to identify the most commonly consumed food items and those contributing most to total energy intake among different groups, finding that individuals reporting taking insulin tend to consume more protein foods and less soft drinks compared to the other two groups.
Review
Food Science & Technology
Yun Ai, Pengfei Han
Summary: This review discusses the effects of odor on taste, including the perceptual routes, concentration, and congruency, as well as the neural mechanisms and application areas.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Williara Queiroz de Oliveira, Paulo Henrique Machado De Sousa, Glaucia Maria Pastore
Summary: This article reports that taste and smell disorders resulting from COVID-19 may have an impact on eating pleasure and nutrition. It also highlights important technologies and trends that can be considered and improved in future studies.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Nutrition & Dietetics
Marlou P. Lasschuijt, Kees de Graaf, Monica Mars
Summary: Oro-sensory exposure from the mouth affects satiation and food intake, with longer exposure leading to earlier satiation. Foods with intense taste induce earlier satiation compared to equally palatable foods. Oro-sensory exposure influences satiety by signaling to brain regions involved in taste and reward.
Article
Nutrition & Dietetics
Pey Sze Teo, Amanda JiaYing Lim, Ai Ting Goh, R. Janani, Jie Ying Michelle Choy, Keri McCrickerd, Ciaran G. Forde
Summary: Food texture has an effect on food intake, with harder texture minimally processed and ultra-processed meals resulting in reduced food weight and energy intake, indicating a greater satiety. Softer texture ultra-processed and minimally processed meals have higher food intake. The energy intake during lunch influences feelings of satiety and subsequent food intake.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Katarzyna Tkacz, Monika Modzelewska-Kapitula, Massimiliano Petracci, Weronika Zdunczyk
Summary: The study aimed to determine the effects of four commercial marinades on the characteristics of beef muscles before and after sous-vide treatment. Results showed that marinating and sous-vide significantly affected color parameters, with marinating leading to improved taste, tenderness, and juiciness of the beef. OP marinade was found to produce beef steaks with the best sensory quality and lowest shear force.
Article
Nutrition & Dietetics
Luigi Schiavo, Silvana Mirella Aliberti, Pietro Calabrese, Anna Maria Senatore, Lucia Severino, Gerardo Sarno, Antonio Iannelli, Vincenzo Pilone
Summary: Taste perception changes after sleeve gastrectomy (SG), leading to a reduced preference for high-sugar and high-fat foods and an increased preference for low-sugar and low-fat foods. The intake frequency of different food classes also changes after SG.
Article
Chemistry, Applied
Jieyao Yu, Yan Liu, Shaorong Zhang, Liyong Luo, Liang Zeng
Summary: This study investigated the effects of multiple brewing conditions on the phytochemicals and sensory profiles of black tea infusions, finding that particle size and water/tea ratio are key factors affecting the flavor and chemical composition of black tea infusions, and enhancing the sweetness of black tea infusions through the addition of aroma compounds.
Article
Behavioral Sciences
Sanju Prahalathan, Danielle Baird, Gilly A. Hendrie, Megan A. Rebuli, David N. Cox
Summary: This research presents a feasible dietary strategy that utilizes sensory swaps to improve the quality of diets without compromising taste preferences. The study shows that these swaps can decrease the intake of risk nutrients and increase the intake of beneficial nutrients, while also promoting the consumption of core food groups. However, the impact on vegetable intake is limited.
Article
Food Science & Technology
Liyuwork Mitiku Dana, Kathy Chapman, Helen Dixon, Caroline Miller, Bruce Neal, Bridget Kelly, Kylie Ball, Simone Pettigrew
Summary: Consumers' food choices are primarily influenced by taste, followed by price, healthiness, and convenience. Different consumer segments prioritize these factors differently, with demographics such as age, gender, residential location, and grocery shopping responsibility playing a role in segment membership. Understanding these drivers is essential for developing targeted nutrition promotion messages and interventions to address obesity and diet-related diseases.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Cell Biology
Joshua I. Raji, Joanna K. Konopka, Christopher J. Potter
Summary: The mosquito's antenna is its main olfactory appendage for detecting volatile chemical cues. The antenna can be divided into proximal and distal functional domains, with a specific number of ionotropic receptors (IRs) within each segment. Highly expressed odor-tuning IRs show distinct co-localization patterns with IR coreceptors, indicating their functional properties. Knockin and functional imaging of IR41c-expressing neurons reveal both activation and inhibition to amine compounds, but targeted mutagenesis of IR41c does not abolish behavioral responses to these compounds. This study provides a comprehensive map of IR-expressing neurons in the mosquito's antenna, giving insights into their functional contribution to odor detection.
Article
Nutrition & Dietetics
Marlou Lasschuijt, Guido Camps, Monica Mars, Els Siebelink, Kees de Graaf, Dieuwerke Bolhuis
Summary: This study aimed to determine the independent and combined effects of food texture and level of industrial food processing on daily energy intake and eating behavior. The results showed that consumption of hard-textured foods reduces daily energy intake and food intake, while the level of processing does not affect food intake.
EUROPEAN JOURNAL OF NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Laura K. Shanahan, Surabhi Bhutani, Thorsten Kahnt
Summary: Evidence suggests that internal factors such as hunger and satiety can influence olfactory perceptual decision-making in a food-specific manner. Participants were less likely to perceive meal-matched odors as dominant in the sated state, with fMRI data showing neural changes that reflected these behavioral effects. These findings demonstrate a potential brain mechanism underlying the bias in olfactory perceptual decision-making based on motivational states.
Review
Nutrition & Dietetics
Ciaran G. Forde, Eric A. Decker
Summary: Processed foods can have negative health effects due to vitamin destruction, formation of toxins, and excessive intake of salt, sugar, and fat. Additionally, many modern food formulations have poor nutritional quality and higher energy density. Despite this, food processing and formulation still provide an opportunity to create healthier foods.
ANNUAL REVIEW OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Yao Chen, Markus Stieger, Edoardo Capuano, Ciaran G. Forde, Sandra van der Haar, Meeke Ummels, Heleen van den Bosch, Rene de Wijk
Summary: Longer chewing time results in more and smaller bolus particles, higher bolus saliva uptake, and higher in vitro degree of intestinal starch hydrolysis; there is no significant effect of chewing time on glycaemic response for both brown rice and chickpeas; brown rice shows significantly higher in vitro degree of intestinal starch hydrolysis and glycaemic response compared to chickpeas regardless of chewing time.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Public, Environmental & Occupational Health
Navin Michael, Varsha Gupta, Anna Fogel, Jonathan Huang, Li Chen, Suresh Anand Sadananthan, Yi Ying Ong, Izzuddin M. Aris, Wei Wei Pang, Wen Lun Yuan, See Ling Loy, Mya Thway Tint, Kok Hian Tan, Jerry Ky Chan, Shiao-Yng Chan, Lynette Pei-Chi Shek, Fabian Yap, Keith Godfrey, Yap Seng Chong, Peter Gluckman, S. Sendhil Velan, Ciaran G. Forde, Yung Seng Lee, Johan G. Eriksson, Neerja Karnani
Summary: This study examined the determinants of obesogenic growth trajectories in childhood and their associations with cardiometabolic risk markers. The results showed that BMI acceleration starting immediately after birth or after infancy were both linked to early cardiometabolic alterations.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Review
Food Science & Technology
Carole Tournier, Ciaran G. Forde
Summary: Eating behaviors and dietary habits developed in early life have long-term impacts on growth and health. The development of Food Oral Processing (FOP) plays a crucial role in food texture acceptance and eating behaviors. This review highlights the importance of considering food textures in designing foods for children and emphasizes the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. Furthermore, it identifies research gaps and emphasizes the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Lise A. J. Heuven, Kees de Graaf, Ciaran G. Forde, Dieuwerke P. Bolhuis
Summary: Eating rate is an important factor in food and energy intake, and is strongly influenced by the texture of food. This study found that soft pasta was consumed 42% faster than hard pasta, and soft carrots were consumed 94% faster than hard carrots. The addition of sauce increased the eating rate of both pasta and carrots by approximately 30%. Furthermore, the eating rate of a composite dish with soft carrot, soft pasta, and sauce was 45% faster than the same dish with hard components. The eating rate of the composite dish could be predicted from the eating rate of its single components.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Green & Sustainable Science & Technology
Alissa A. A. Nolden, Ciaran G. Forde
Summary: There is growing interest in sustainable diets and plant-based alternative products as substitutes for animal products. However, concerns arise regarding the nutritional quality of plant-based alternatives compared to conventional animal products. This study reviews the literature on consumers' and healthcare professionals' perceptions of plant-based foods, compares the nutritional composition of plant-based alternatives to animal counterparts, and discusses the impact on overall diet quality and nutrient digestibility. The study also emphasizes the role of product development and research on the long-term health effects of plant-based diets.
Editorial Material
Nutrition & Dietetics
Ciaran G. Forde
NUTRITION BULLETIN
(2023)
Article
Nutrition & Dietetics
Victoria A. Surette, Sarah Smith-Simpson, Lisa R. Fries, Ciaran G. Forde, Carolyn F. Ross
Summary: Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). This study aimed to understand parent feeding practices during snack time with young CWDS by developing a coding scheme and using behavioural coding to categorise and quantify parental feeding practices. The results showed that CWDS more frequently consumed the test foods and completed tasks in response to Autonomy-Supportive Prompts to Eat than to Coercive-Controlling Prompts to Eat.
MATERNAL AND CHILD NUTRITION
(2023)
Article
Food Science & Technology
Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde
Summary: The motivations behind the reduction of animal-based product intake among flexitarian consumers are diverse. Two studies found different subgroups of flexitarian consumers based on their motivations, such as health focus, trend awareness, and adventurousness. Despite these differences, meat consumption did not significantly vary among the subgroups.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Behavioral Sciences
Rosario B. Jaime-Lara, Alexis T. Franks, Khushbu Agarwal, Nafisa Nawal, Amber B. Courville, Juen Guo, Shanna Yang, Brianna E. Brooks, Abhrarup Roy, Karen Taylor, Valerie L. Darcey, James D. Lecheminant, Stephanie Chung, Ciaran G. Forde, Kevin D. Hall, Paule Joseph
Summary: This study found that a 2-week consumption of ultra-processed food did not have a significant impact on sweet or salty taste sensitivity or preference. However, a positive correlation was observed between salt taste preference and systolic blood pressure, body weight, and BMI following consumption of the ultra-processed diet.
Article
Biochemistry & Molecular Biology
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde
Summary: The study found that different textures have an impact on the eating rate of carrots and rice crackers, with hardness having the largest influence. Combinations of textures have the most significant effect on moderating oral processing behaviors, and this impact is consistent across individuals with different eating styles.
Article
Nutrition & Dietetics
Ciaran G. Forde, Dieuwerke Bolhuis
Summary: Food form, texture, and matrix have significant impacts on energy intake and metabolism, but these factors are often overlooked in nutrition research.
CURRENT NUTRITION REPORTS
(2022)
Article
Food Science & Technology
Michael J. Gibney, Ciaran G. Forde
Summary: Existing classification systems for highly processed foods show differences in their impact on disease risk factors. Further research is needed to clarify the differences between classification systems and their contributions to health in terms of nutrients, additives, and sensory properties.
Article
Food Science & Technology
Lauren McGuinness, Mairead McCabe, Celine Kiernan, Keri McCrickerd, Ciaran G. Forde, E. Dolores O'Riordan, Emma L. Feeney
Summary: Consumers show increased interest in Grass-Fed dairy products, willing to pay more for products labeled as such. Including Grass-Fed on the label can improve perceptions of healthiness and naturalness without affecting sensory expectations. However, claims about lighter fat content may have a negative impact on sensory expectations and lead to consumers choosing larger portions, particularly in the US. Irish consumers may choose larger portions due to lighter fat content claims.
FOOD QUALITY AND PREFERENCE
(2022)