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Ullah A, Liu Y, Wang Y, Gao H, Luo Z, Li G. Gender Differences in Taste Sensations Based on Frequency Analysis of Surface Electromyography. Percept Mot Skills 2023; 130:938-957. [PMID: 37137713 DOI: 10.1177/00315125231169882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Males and females respond differently at the muscular level to various tastes and show varied responses when eating different foods. In this study, we used surface electromyography (sEMG) as a novel approach to examine gender differences in taste sensations. We collected sEMG data from 30 participants (15 males, 15 females) over various sessions for six taste states: a no-stimulation physiological state, sweet, sour, salty, bitter, and umami. We applied a Fast Fourier Transformation to the sEMG-filtered data and used a two-sample t-test algorithm to analyze and evaluate the resulting frequency spectrum. Our results showed that the female participants had more sEMG channels with low frequencies and fewer channels with high frequencies than the male participants during all taste states except the bitter taste sensation, meaning that for most sensations, the female participants had better tactile and fewer gustatory responses than the male participants. The female participants responded better to gustatory and tactile perceptions during bitter tasting because they had more channels throughout the frequency distribution. Moreover, the facial muscles of the female participants twitched with low frequencies, while the facial muscles of the male participants twitched with high frequencies for all taste states except the bitter sensation, for which the female facial muscles twitched throughout the range of the frequency distribution. This gender-dependent variation in sEMG frequency distribution provides new evidence of differentiated taste sensations between males and females.
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Affiliation(s)
- Asif Ullah
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou, China
| | - Yifan Liu
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou, China
| | - You Wang
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou, China
| | - Han Gao
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou, China
| | - Zhiyuan Luo
- Department of Computer Science, Royal Holloway, University of London, Egham, UK
| | - Guang Li
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou, China
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Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09308-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments. CHEMOSENS PERCEPT 2022. [DOI: 10.1007/s12078-022-09296-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alia S, Aquilanti L, Pugnaloni S, Di Paolo A, Rappelli G, Vignini A. The Influence of Age and Oral Health on Taste Perception in Older Adults: A Case-Control Study. Nutrients 2021; 13:nu13114166. [PMID: 34836421 PMCID: PMC8618294 DOI: 10.3390/nu13114166] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/18/2021] [Accepted: 11/19/2021] [Indexed: 01/13/2023] Open
Abstract
Declining gustatory function, nutrition, and oral health are important elements of health in older adults that can affect the aging process. The aim of the present work was to investigate the effect of age and oral status on taste discrimination in two different groups of elderly subjects living either in an Italian residential institution (TG) or in the community (CG). A total of 90 subjects were enrolled in the study (58 CG vs. 32 TG). Masticatory performance (MP) was assessed using the two-color mixing ability test. Taste function was evaluated using cotton pads soaked with six taste stimuli (salty, acid, sweet, bitter, fat and water). A positive correlation between age and missing teeth (r = 0.51, C.I. [0.33; 0.65], p < 0.0001), and a negative correlation between age and MP (r = −0.39, C.I. [−0.56; −0.20], p < 0.001) were found. Moreover, significant differences for salty taste, between TG and CG were detected (p < 0.05). Significant differences in bitter taste sensitivity between subjects wearing removable and non-removable prosthesis were also determined (p < 0.05). In addition, significant gender differences and between males in TG and CG were identified (p < 0.05). The best understanding of the relationship between MP, taste sensitivity, and nutritional factors is a necessary criterion for the development of new therapeutic strategies to address more effectively the problems associated with malnutrition in elderly subjects.
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Affiliation(s)
- Sonila Alia
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
| | - Luca Aquilanti
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
| | - Sofia Pugnaloni
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
| | - Alice Di Paolo
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
| | - Giorgio Rappelli
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
- Dentistry Clinic, National Institute of Health and Science of Aging, IRCCS INRCA, Via Tronto 10, 60126 Ancona, Italy
| | - Arianna Vignini
- Department of Clinical Specialistic and Dental Sciences, Università Politecnica delle Marche, Via Tronto 10, 60126 Ancona, Italy; (S.A.); (L.A.); (S.P.); (A.D.P.); (G.R.)
- Correspondence: ; Tel.: +39-071-2206058
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Tsuchiya H. Oral Symptoms Associated with COVID-19 and Their Pathogenic Mechanisms: A Literature Review. Dent J (Basel) 2021; 9:32. [PMID: 33799583 PMCID: PMC7999671 DOI: 10.3390/dj9030032] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 03/03/2021] [Accepted: 03/07/2021] [Indexed: 12/15/2022] Open
Abstract
Since the worldwide spread of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection, management of coronavirus disease 2019 (COVID-19) has been challenging for healthcare providers. The oral cavity is referred to as a target of SARS-CoV-2. The aim of this study was to review oral symptoms specific to COVID-19 patients from the point of view of symptom prevalence and pathogenesis and to speculate the pathogenic mechanisms underlying them. Scientific articles were retrieved by searching PubMed/MEDLINE, Google Scholar, medRxiv, and bioRxiv from 3 February 2020 to 31 December 2020, and they were reviewed by title, abstract, and text for relevance. The literature search indicated that COVID-19 patients frequently present with gustatory dysfunction, xerostomia, and oral mucosal lesions, while their prevalence is likely to vary by country, age, gender, and disease severity. Gustatory dysfunction and xerostomia appear at an early stage of SARS-CoV-2 infection and last relatively long. One of possible pathogenic mechanisms of both symptoms is attributed to the expression of viral cellular entry-relevant receptors in taste cells and salivary glands. Dental professionals who can first become aware of oral symptoms associated with COVID-19 will play a more active role in and make a greater contribution to diagnosis and prevention of COVID-19.
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Mwanga ROM, Mayanja S, Swanckaert J, Nakitto M, zum Felde T, Grüneberg W, Mudege N, Moyo M, Banda L, Tinyiro SE, Kisakye S, Bamwirire D, Anena B, Bouniol A, Magala DB, Yada B, Carey E, Andrade M, Johanningsmeier SD, Forsythe L, Fliedel G, Muzhingi T. Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding. Int J Food Sci Technol 2021; 56:1385-1398. [PMID: 33776240 PMCID: PMC7983908 DOI: 10.1111/ijfs.14792] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/14/2020] [Accepted: 09/09/2020] [Indexed: 11/27/2022]
Abstract
This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end-user product profiles, selection criteria and uptake of new varieties.
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Affiliation(s)
- Robert O. M. Mwanga
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Sarah Mayanja
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Jolien Swanckaert
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | - Mariam Nakitto
- International Potato CenterNtinda II Road, Plot 47, Naguru Hill, Box 22274KampalaUganda
| | | | | | | | - Mukani Moyo
- International Potato CenterBox 25171NairobiKenya
| | - Linly Banda
- International Potato CenterBox 25171NairobiKenya
- Department of Molecular Biology and BiotechnologyPan African University Institute of Basic Science, Technology and InnovationJKUATP.O Box 62000 00200NairobiKenya
| | | | - Sarah Kisakye
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - David Bamwirire
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Beatrice Anena
- National Agricultural Research LaboratoriesP. O Box 7065KampalaUganda
| | - Alexandre Bouniol
- Faculté des Sciences AgronomiquesUniversité d’Abomey‐Calavi01 BP 526CotonouBenin
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
| | - Damalie Babirye Magala
- National Agricultural Research Organisation‐Mukono Zonal Agricultural Research and Development InstituteP.O. Box 164MukonoUganda
| | - Benard Yada
- National Agricultural Research OrganizationNational Crops Resources Research InstituteNamulonge, P.O. Box 7084KampalaUganda
| | - Edward Carey
- International Potato CenterC/O Crops Research InstituteP.O. Box 3785KumasiGhana
| | - Maria Andrade
- International Potato CenterIIAMAv. FPLM 2698, P.O. Box 2100MaputoMozambique
| | - Suzanne D. Johanningsmeier
- United States Department of AgricultureAgricultural Research ServiceSoutheast Area Food Science and Market Quality & Handling Research Unit322E Schaub HallRaleighNC27695USA
| | - Lora Forsythe
- Natural Resources InstituteUniversity of GreenwichChathamME4 4TBUK
| | - Geneviève Fliedel
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La RéunionMontpellier34 398France
- CIRADUMR QUALISUDMontpellierF‐34398France
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Smith JL, Estus S, Lennie TA, Moser DK, Chung ML, Mudd-Martin G. TAS2R38 PAV Haplotype Predicts Vegetable Consumption in Community-Dwelling Caucasian Adults at Risk for Cardiovascular Disease. Biol Res Nurs 2020; 22:326-333. [PMID: 32207317 DOI: 10.1177/1099800420913935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
INTRODUCTION A heart-healthy diet might reduce cardiovascular disease (CVD) risk. Genetic variants that affect taste are associated with food choices. This study aims to investigate the associations of the TAS2R38 haplotype with consumption of sodium, sugar, saturated fats, and vegetables. HYPOTHESIS We hypothesized that, compared to people who are alanine-valine-isoleucine (AVI) homozygous for the TAS2R38 gene, those who are heterozygous or homozygous for the proline-alanine-valine (PAV) haplotype would have (a) a higher intake of sodium, sugar, and saturated fat, and (b) a lower vegetable intake. METHODS DNA from participants at risk for CVD was genotyped, and participants were assigned to groups by haplotype. Intake for sodium, sugar, saturated fat, and vegetables was assessed using the Viocare Food Frequency Questionnaire. Intake was categorized as higher versus lower consumption, divided at the median, and examined by logistic regressions. All models controlled for age, sex, smoking status, body mass index, education level, and financial status. RESULTS The 175 participants had a mean age of 52 ± 13 years, 72.6% were female, 100% were Caucasian, 89.1% were overweight or obese, and 82.9% were nonsmokers. Participants with one or two PAVs were grouped together, as PAV is the dominant gene, and comprised a majority of the sample (80.6%). Haplotype did not predict intake of sodium, sugar, or saturated fats. Compared to AVI homozygotes, participants with PAV homozygous or heterozygous haplotype had lower odds of being in the higher vegetable intake group (95% CI [0.17, 0.92], p = .032). CONCLUSIONS PAV haplotype predicted lower consumption of vegetables. Variants of taste-related genes appear to play a role in food choices.
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Affiliation(s)
| | - Steven Estus
- Department of Physiology and Sanders-Brown Center on Aging, University of Kentucky, Lexington, KY, USA
| | - Terry A Lennie
- College of Nursing, University of Kentucky, Lexington, KY, USA
| | - Debra K Moser
- Linda C. Gill Endowed Chair of Nursing, College of Nursing, University of Kentucky, Lexington, KY, USA
| | - Misook L Chung
- College of Nursing, University of Kentucky, Lexington, KY, USA
| | - Gia Mudd-Martin
- College of Nursing, University of Kentucky, Lexington, KY, USA
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Solis LV, Bowes AL, Vazquez-Sanroman D, Curtis KS. Breastfeeding and women's interest in specific food tastes. Physiol Behav 2019; 208:112566. [PMID: 31170407 DOI: 10.1016/j.physbeh.2019.112566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 05/27/2019] [Accepted: 05/29/2019] [Indexed: 10/26/2022]
Abstract
To determine whether breastfeeding alters women's interest in eating foods of different taste categories, we surveyed women at their 6-week post-partum check-up, asking them to rate their interest in eating various foods. Regardless of whether women responded in English or Spanish, they indicated greatest interest in eating sweet-tasting foods and least interest in eating sour-tasting foods, independent of whether they were breastfeeding. In general, the interest in eating foods of all taste qualities foods was increased in women who were breastfeeding; however, interest in eating salty and sour foods was not altered by breastfeeding in Spanish respondants. It is noteworthy that interest in eating foods of specific taste categories correlated with ratings of hunger in women who were not breastfeeding, but not in women who were breastfeeding. Thus, although breastfeeding women had a greater interest in eating foods of all taste categories, their interest does not appear to be driven solely by hunger. Finally, independent of breastfeeding, the interest in eating specific foods within taste categories differed between English and Spanish respondants, with Spanish respondants reporting greater interest in eating both nuts and bananas compared to English respondants. Together, these findings represent an initial approach to assess the impact of breastfeeding on interest in eating different types of food, and of how reproductive status and cultural differences may interact to affect food preferences and thereby to alter food choices.
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Affiliation(s)
- Luanne V Solis
- Department of Obstetrics and Gynecology, Oklahoma State University Medical Center, Tulsa, OK 74106, United States
| | - Anne L Bowes
- Department of Obstetrics and Gynecology, Oklahoma State University Medical Center, Tulsa, OK 74106, United States
| | - Dolores Vazquez-Sanroman
- Department of Anatomy and Cell Biology, Oklahoma State University - Center for Health Sciences, Tulsa, OK 74106, United States
| | - Kathleen S Curtis
- Department of Pharmacology and Physiology, Oklahoma State University - Center for Health Sciences, Tulsa, OK 74106, United States.
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Miyagi A. Influence of Japanese consumer gender and age on sensory attributes and preference (a case study on deep-fried peanuts). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4009-4015. [PMID: 28194808 DOI: 10.1002/jsfa.8266] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 02/06/2017] [Accepted: 02/06/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Detailed exploration of sensory perception as well as preference across gender and age for a certain food is very useful for developing a vendible food commodity related to physiological and psychological motivation for food preference. Sensory tests including color, sweetness, bitterness, fried peanut aroma, textural preference and overall liking of deep-fried peanuts with varying frying time (2, 4, 6, 9, 12 and 15 min) at 150 °C were carried out using 417 healthy Japanese consumers. To determine the influence of gender and age on sensory evaluation, systematic statistical analysis including one-way analysis of variance, polynomial regression analysis and multiple regression analysis was conducted using the collected data. RESULTS The results indicated that females were more sensitive to bitterness than males. This may affect sensory preference; female subjects favored peanuts prepared with a shorter frying time more than male subjects did. With advancing age, textural preference played a more important role in overall preference. Older subjects liked deeper-fried peanuts, which are more brittle, more than younger subjects did. CONCLUSION In the present study, systematic statistical analysis based on collected sensory evaluation data using deep-fried peanuts was conducted and the tendency of sensory perception and preference across gender and age was clarified. These results may be useful for engineering optimal strategies to target specific segments to gain greater acceptance in the market. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Atsushi Miyagi
- Chiba Industrial Technology Research Institute, Chiba, Japan
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Williams JA, Bartoshuk LM, Fillingim RB, Dotson CD. Exploring Ethnic Differences in Taste Perception. Chem Senses 2016; 41:449-56. [PMID: 26994473 DOI: 10.1093/chemse/bjw021] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
It is well known that nutritional intake can vary substantially as a function of demographic variables such as ethnicity and/or sex. Although a variety of factors are known to underlie the relationship between these demographic variables and nutritional intake, it is interesting to speculate that variation in food intake associated with ethnicity or sex may result, in part, from differences in the perceived taste of foods in these different populations. Thus, we initiated a study to evaluate taste responsiveness in different ethnic groups. Moreover, because of the known differences in taste responsiveness between males and females, analyses were stratified by sex. The ethnic groups tested differed significantly from one another in reported perceived taste intensity. Our results showed that Hispanics and African Americans rated taste sensations higher than non-Hispanic Whites and that these differences were more pronounced in males. Understanding the nature of these differences in taste perception is important, because taste perception may contribute to dietary health risk. When attempting to modify diet, individuals of different ethnicities may require personalized interventions that take into account the different sensory experience that these individuals may have when consuming foods.
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Affiliation(s)
- Johnny A Williams
- University of Florida College of Dentistry, Gainesville, FL 32610-3628, USA
| | - Linda M Bartoshuk
- Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32610, USA, Center for Smell and Taste, University of Florida, Gainesville, FL 32611, USA
| | - Roger B Fillingim
- Department of Community Dentistry & Behavioral Science, University of Florida College of Dentistry, Gainesville, FL 32610-3628, USA
| | - Cedrick D Dotson
- Center for Smell and Taste, University of Florida, Gainesville, FL 32611, USA, Department of Neuroscience, University of Florida College of Medicine, Gainesville, FL 32611, USA, and Department of Psychiatry, Division of Addiction Medicine, University of Florida College of Medicine, Gainesville, FL 32611, USA
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Anninos P, Adamopoulos A, Kotini A. MEG as a Medical Diagnostic Tool in the Greek Population. ACTA MEDICA (HRADEC KRÁLOVÉ) 2015; 58:71-8. [DOI: 10.14712/18059694.2015.100] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Magnetoencephalography (MEG) is the recording of the magnetic field produced by the flowing of ions in the brain. This article reports our experience in the application of MEG in patients and healthy volunteers in the Greek population. We provide a brief description of our research work. The MEG data were recorded in a magnetically shielded room with a whole-head 122 channel or an one-channel biomagnetometer. Our results lead us to believe that the MEG is an important research field which is evolving quickly with a number of interesting findings with respect to normal and abnormal functions of the human brain. It could provide clinical practice with an easy to perform non invasive method, which could be adjunct to conventional methods for the evaluation of brain disorders.
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High-fat diet-related stimulation of sweetness desire is greater in women than in men despite high vegetable intake. Public Health Nutr 2014; 18:1272-81. [PMID: 25079560 DOI: 10.1017/s1368980014001426] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE To examine the effects of lunches with different dietary energy densities on food preferences between genders. DESIGN Randomized crossover study. Participants were administered the following packed test meals once weekly on a specified day during six sessions: control (150 g of rice with a sautéed beef entrée containing 40 g of raw beef and 240 g of vegetables), high-meat/low-rice, low-vegetable, medium-fat/low-vegetable, high-fat and high-fat/low-vegetable meals. Subjective levels of sensory properties were assessed over time using visual analogue scales. SETTING University of Tokushima Graduate School, Tokushima, Japan. SUBJECTS Sixty-five men and sixty-five women matched by age and BMI. RESULTS Men showed significantly stronger desires for salty and fatty foods after meals (P<0.05). Women showed a significantly stronger desire for sweetness from 2 h after the low-vegetable meal, and increasing fat content under high-vegetable conditions caused a significant stimulated sweetness desire in women more than in men (P<0.05). Moreover, after a high-meat/low-rice meal with 100 g of rice, sweetness desire was stronger in women (P=0.024), whereas no significant differences in sweetness desire were shown between genders after another low-energy-density control meal with 150 g of rice. CONCLUSIONS Men had significantly stronger desires for salty and fatty foods, whereas women preferred sweet food after meals. The sweetness desire in women was stimulated by increasing fat content, even with a high vegetable intake. Low rice intake in a low-energy-density diet also caused a relative stimulation of sweetness desire in women.
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Jacob N, Golmard JL, Berlin I. Differential Perception of Caffeine Bitter Taste Depending on Smoking Status. CHEMOSENS PERCEPT 2014. [DOI: 10.1007/s12078-014-9164-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Gemousakakis T, Anninos P, Zissimopoulos A, Seimenis I, Adamopoulos A, Pagonopoulou O, Prassopoulos P, Kotini A. A study on the age dependency of gustatory states: Low-frequency spectral component in the resting-state MEG. J Integr Neurosci 2013; 12:427-39. [DOI: 10.1142/s0219635213500258] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Running CA, Mattes RD, Tucker RM. Fat taste in humans: Sources of within- and between-subject variability. Prog Lipid Res 2013; 52:438-45. [DOI: 10.1016/j.plipres.2013.04.007] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2013] [Revised: 04/26/2013] [Accepted: 04/27/2013] [Indexed: 01/14/2023]
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Tonoike M, Yoshida T, Sakuma H, Wang LQ. fMRI measurement of the integrative effects of visual and chemical senses stimuli in humans. J Integr Neurosci 2013; 12:369-84. [PMID: 24070060 DOI: 10.1142/s0219635213500222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
The purpose of this study was to evaluate the integrative effects of visual stimuli with chemical senses (olfactory and gustatory) stimuli in humans. Noninvasive measurement tools such as magnetoencephalography (MEG) and functional magnetic resonance imaging (fMRI) are used to describe the mechanism of olfactory information processing in the human brain, and the neurophysiological properties of olfactory-related neurons are described. The first study analyzed the interaction between visual and olfactory stimuli. Two odors (lemon and iso-valeric acid) were selected as pleasant and unpleasant odors, respectively and pleasant and unpleasant images were also selected. These cross-modal stimulus combinations were presented to the subject at random, and responses were measured by fMRI using an event related task. These results revealed that active brain areas with pleasant/unpleasant stimuli and matched/mismatched stimuli were different for memory and cognition. The second study analyzed the interaction between visual and gustatory stimuli. Total four conditions (hunger-not hunger, and intake-not intake of monosodium glutamate (MSG)) were tested. Visual stimuli were food-related and nonfood-related photos. A visual analog scale (VAS) was also used to evaluate before and at regular time intervals after intake of MSG, and responses were measured using fMRI. Brain activity related to feeding desire after intake of MSG occurred near the insula cortex, and orbito-frontal cortex, among other areas. These results on the integrative effects of visual stimuli with olfactory and gustatory stimuli, cross-modal and complex effects on olfaction and gustation were suggested to be obtained as an emotional response such as "pleasantness/unpleasantness" and as cognitive and memory responses such as "matching/mismatching" or the responses such as "feeding desire" afterwards intake of foods.
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Affiliation(s)
- Mitsuo Tonoike
- Department of Medical Engineering, Faculty of Nursing and Rehabilitation, Aino University, 4-5-4 Higashioda, Ibaraki, Osaka 567-0012, Japan
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