Biomedical subjects

R D Mattes

Publications and source records attributed to R D Mattes.

59 records · Page 4Linked to original sources

PubMed1985

Gustation as a determinant of ingestion: methodological issues.

To better characterize the relationship between taste function and dietary intake, measures of taste sensitivity, perceived intensity and preference for sweet (sucrose) and bitter (urea) stimuli were assessed in 35 healthy adults using aqueous and food tastants. Observations were then correlated with the proportions of calories contributed by carbohydrate, protein, fat and foods characterized by subjects as predominantly sweet or bitter on 7-day diet records. No significant association was noted among single measures of taste function and any of the five intake parameters, although taste profiles comprised of multiple taste ratings accounted for approximately a third of the variance in sweet and bitter calorie consumption. Levels of nutrient intake could not be predicted at better than chance levels using taste responses. Taste function plays a subordinate role to other determinants of food and nutrient intake, although taste profiles may facilitate the prediction of preferred tastes of diets.

Adolescent↗

PubMed1984

Salt taste and hypertension: a critical review of the literature.

Studies of the salt taste sensitivity, responsiveness, preference, and appetite of normotensive and hypertensive individuals have yielded therapeutic, diagnostic, predictive, and mechanistic findings related to hypertension. Following a brief description of the nature of these taste parameters, findings pertaining to the association between each and hypertension are critically reviewed. Potential clinical implications of this information, as well as the need to exercise caution in the translation of taste data into dietary practice are also discussed.

Adolescent↗

PubMedDate not supplied

Effects of (-)-hydroxycitric acid on appetitive variables.

(-)-Hydroxycitric acid (HCA) reportedly promotes weight loss, in part, through suppression of hunger. However, this mechanism has never been evaluated in humans in a controlled study. Eighty-nine mildly overweight females were prescribed 5020-kJ diets for 12 weeks as part of a double-blind, placebo-controlled parallel group study. Forty-two participants ingested 400-mg caplets of Garcinia cambogia 30-60 min prior to meals for a total dose of 2.4 g/day (1.2 g/day HCA). Forty-seven participants ingested matched placebos. Weight and body composition were assessed at baseline and every other week for 12 weeks. Food intake and appetitive variables were assessed at baseline and monthly for 12 weeks. Both groups lost body weight with the active group achieving a significantly greater reduction (3. 7+/-3.1 kg versus 2.4+/-2.9 kg). No effects of the HCA were observed on appetitive variables. The active treatment group did not exhibit better dietary compliance or significant correlations between appetitive variables and energy intake or weight change. This study does not support a satiety effect of HCA.

Adolescent↗

PubMedDate not supplied

Beverage viscosity is inversely related to postprandial hunger in humans.

Accumulating evidence indicates that energy-yielding beverages evoke weaker appetitive responses than more solid food items, but the properties responsible have not been characterized. The present study attempted to isolate an influence of viscosity. At weekly intervals, 84 adults ingested 325-ml (220 kcal) shakes that were matched on weight, volume, temperature, energy, macronutrient content, energy density, rate of consumption, cognitive expectations, palatability, appearance, and requirements for mechanical processing, but varied in viscosity. Twice appetitive ratings were obtained over the subsequent 4 h, while all intake was proscribed, and twice ratings were kept until the first spontaneous eating occasion comprised of > or =100 kcal. Dietary intake was recorded over the 24 h after shake ingestion. Significantly greater and more prolonged reductions of hunger were observed with the thicker shake. No significant differences were noted in the size or time to first meal or 24 h energy intake. These data indicate viscosity exerts an independent inverse effect on hunger in humans.

Adult↗

PubMedDate not supplied

Sugar and spice: similarities and sensory attributes.

Spices were selected for study that were believed to exhibit properties related to the sweetness commonly found in foods and beverages. Seventy healthy, normal-weight adults first smelled and then tasted 10 spices. Subjects responded to two questionnaires, judging similarity of the spices and indicating the sensory attributes important in their decision making. Intensity of odor, compatibility with sweetness, and degree of bitter taste were three major attributes used to arrive at similarity judgments. Overall, vanilla was found to be most similar to sugar. When examined further for compatibility with sweetness, cinnamon, vanilla, spearmint, and anise were generally found to be more comparable to sugar than nutmeg, ginger, cloves, bay, and salt. Nonwhite subjects, as opposed to white subjects, attributed greater sweetness to nutmeg and less sweetness to anise. The data suggest that certain spices exhibit sweet properties and may provide a healthful strategy for reducing sugar intake.

Adult↗