Biomedical subjects

R M Pangborn

Publications and source records attributed to R M Pangborn.

At least 19 recordsLinked to original sources

PubMed1990

Temporal gustatory and salivary responses to capsaicin upon repeated stimulation.

Repeated oral stimulation with solutions of 2 ppm capsaicin increased time to maximum intensity, but yielded a decrease in sequential mouth-burn intensity due to a rising minimum irritation rating between stimuli. Two response patterns were observed: for 18 subjects mouth-burn increased, while 14 subjects showed depression upon repeated stimulation. Because of across-subject variability, there was little correlation between parotid salivary response and perceived sensory responses. Capsaicin-stimulated salivary flow was significantly higher than flow stimulated by distilled water in 9 high-flow subjects, but not in 14 low-flow subjects. Oral adaptation to capsaicin may attenuate parotid salivary response, although eaters and noneaters of chili peppers did not differ significantly in their perception of mouth-burn or in salivary flow.

Capsaicin↗

PubMed1990

Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn.

Oral rinsing with different solutions significantly reduced mouth-burn of capsaicin solutions in both eaters and noneaters of chili peppers. Cold solutions (5 degrees C) were more effective in reduction of mouth-burn than solutions at 20 degrees C. Sucrose solutions (10%) at 20 degrees C and whole milk at 5 degrees C were equally effective while 5% ethanol was no more effective in mouth-burn reduction than water at 20 degrees C. Reduction of mouth-burn by sucrose was not dose dependent. Noneaters of chili peppers experienced a slightly greater reduction of mouth-burn from sucrose solutions than eaters. Oral rinsing with sweetened milk containing 0 and 10% fat, of varying globule size, resulted in similar degree of mouth-burn reduction. The first (control) sample was rated higher in intensity than subsequent ones, suggesting desensitization, which appears to be due to the interaction of stimulation of chemo-, mechano-, thermo- and gustatory receptors.

Adult↗

PubMed1990

Mastication and its influence on human salivary flow and alpha-amylase secretion.

Unilateral parotid saliva was collected from ten subjects following oral stimulation with water, chewing on parafilm, mastication of celery and bread, and holding of bread in the mouth. Salivary flow induction was independent of chewing rate. Mastication of bread and celery resulted in higher flow rates than did chewing on parafilm. Although limited to two foods at two weights, the results suggest a possible dependence of flow rate on both the type and weight/size of the stimulus. Mastication increased the secretion rate but not the concentration of protein and alpha-amylase. The rate of alpha-amylase secretion was influenced by mastication in accord with digestive function, in that more secretion was induced by food than by nonfood stimuli, more by bread than by celery, and more by larger than smaller pieces of bread. However, these increases might be related more to the physical characteristics than the composition of the stimuli, e.g., force of chewing, dryness, and surface area.

Adult↗

PubMed1990

Choosing a beverage: comparison of preferences and beliefs related to the reported consumption of regular vs. diet sodas.

In a survey conducted among American females (N = 100, mean age = 20.8 years), consumption of regular and diet sodas and related beliefs and concerns were measured. Based on reported frequencies of consumption, 30 could be classified as users of regular and 44 as users of diet sodas, while 20 subjects did not use either. Both user groups reported liking for their "own" sodas and dislike for the "other" sodas, and non-users did not like either. Beliefs best differentiating among the three groups were: (1) superiority of taste of their "own" sodas, (2) perceived efficiency to quench thirst, and (3) perceived compatibility with other menu items. Users of diet sodas and the non-users were more concerned about weight-related issues than users of regular sodas, who had less concerned attitudes. The users of regular sodas also reported a significantly higher frequency of consumption of several foods high in sugar, fat and/or sodium. Thus, the selection of one's principal soda is not only a choice between two beverages but may be an indication of a particular consumption style and reflect a whole set of attitudes towards one's own body.

Adolescent↗

PubMed1990

Preferences and intake measures of salt and sugar, and their relation to personality traits.

The inter-relationship of personality with dietary intake of salt and sugar, and with hedonic responses to saltiness and sweetness, was examined among 62 female and 38 male university students. Thirty-five personality traits were assessed using five standard questionnaires: (1) Sixteen Personality Factor (16PF), (2) Jenkins Activity Survey (JAS), (3) Eysenck Personality Questionnaire (EPQ), (4) Multidimensional Health Locus of Control (MHLC), and (5) Sensation Seeking Scale (SSS). Dietary intakes of salty and of sweet foods were estimated from dietary-frequency questionnaires. Hedonic responses to sodium chloride in beef broth and to sucrose in lemonade were measured by category scaling of like/dislike and by ad libitum addition to maximum preference. While subjects with a high salt intake liked saltier broths (p less than 0.05), a similar relationship was not found for sugar intake and sweetness preferences. Hedonic scaling of both saltiness and sweetness was highly related to the ad libitum results. Only a few significant personality effects were observed. The more outgoing individuals liked sweeter lemonade than the more reserved subjects, and subjects who felt they had self-control over their health liked lower levels of salt in broth, while those who felt that chance or others controlled their health liked higher levels. Using personality traits as independent variables in step-wise multiple regression analysis accounted for 13% of the variance in the concentrations of salt and sugar, respectively, which received maximum hedonic responses.

Adolescent↗

PubMed1988

Prediction of reported consumption of selected fat-containing foods.

A total of 100 American females (mean age = 20.8 years) completed a questionnaire, in which their beliefs, evaluations, liking and consumption (frequency, consumption compared to others, intention to consume) of milk, cheese, ice cream, chocolate and "high-fat foods" were measured. For the design and analysis, the basic frame of reference was the Fishbein-Ajzen model of reasoned action, but the final analyses were carried out with stepwise multiple regression analysis. In addition to the components of the Fishbein-Ajzen model, beliefs and evaluations were used as independent variables. On the average, subjects reported liking all the products but not "high-fat foods", and thought that milk and cheese were "good for you" whereas the remaining items were "bad for you". Principal component analysis for beliefs revealed factors related to pleasantness/benefit aspects, to health and weight concern and to the "functionality" of the foods. In stepwise multiple regression analyses, liking was the predominant predictor of reported consumption for all the foods, but various belief factors, particularly those related to concern with weight, also significantly predicted consumption. Social factors played only a minor role. The multiple R's of the predictive functions varied from 0.49 to 0.74. The fact that all four foods studied elicited individual sets of beliefs and belief structures, and that none of them was rated similar to the generic "high-fat foods", emphasizes that consumers attach meaning to integrated food entities rather than to ingredients.

Adolescent↗

PubMed1987

The effect of oral stimulation on human parotid salivary flow rate and alpha-amylase secretion.

Unilateral parotid saliva was collected from ten subjects following oral stimulation with water as baseline, and aqueous solutions of starch (2.5, 5.0, and 10%), sucrose (0.1, 0.2, and 0.4 M) sodium chloride (0.075, 0.15, and 0.30 M), and citric acid (0.005, 0.01, and 0.02 M). Salivary flow rate increased with increasing levels of each taste stimulus. At concentrations of equal taste intensity, citric acid evoked the highest flow rate, followed by sodium chloride and sucrose, while starch, in solution, had a minimal effect. Secretion rate patterns for total protein and alpha-amylase mirrored those of flow rate. The total protein and alpha-amylase concentrations of the saliva, and specific activity of alpha-amylase, were influenced by the type but not the concentration of stimulus, with citric acid stimulation resulting in the lowest concentrations and highest specific activity. Sodium ion (Na+) concentration generally increased with increasing stimulated flow rate, while K+, Ca++, and Mg++ concentrations remained relatively constant. Subjects with lower flow rates had a more concentrated saliva than those with high flow, except for Na+ concentration. Oral stimulation resulted in similar changes in protein and alpha-amylase secretion rates for the two groups.

Adult↗

PubMed1986

Effect of dietary sodium restriction on taste responses to sodium chloride: a longitudinal study.

Normotensive adults on low-sodium, weight-loss, and control diets recorded preferences and perceived saltiness for sodium chloride (NaCl) added to cream soup at intervals over 1 yr. Reduction in sodium intake and excretion accompanied a shift in preference toward less salt: preferred concentrations by ad libitum salting declined from 0.72% at the onset to 0.33% NaCl at week 24; hedonic scores for high concentrations of NaCl decreased significantly while scores for low concentrations increased. After 3 mo of sodium restriction, NaCl preferences readjusted to a lower level: ad libitum additions of NaCl were similar after 13, 24, and 52 wk. Less hedonic variation was observed among controls than among Na-restricted groups. The weight-loss group showed increased liking for mid-range NaCl levels. Mechanisms underlying preference changes, including physiological, behavioral, and context effects, may provide insights into maintenance of low-sodium diets for treatment and prevention of hypertension.

Adult↗

PubMed1985

Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women.

Dietary fat intake, with special emphasis on dairy products, was estimated from questionnaires for 42 underweight, 80 normal weight, and 64 overweight adult women. Frequency of consumption of fresh and processed meats, frozen dairy desserts, pastries, and snacks such as potato chips was greater for the overweight than for the underweight subjects. However, preferences between verbally-described high- and low-fat versions of 14 food pairs did not differ by body size. Overweight subjects reported that they consumed more non-fat milk and less whole milk than did the other groups. Discrimination, perceived intensity, paired preference, and hedonic rating of fat in milk and in chocolate milk did not differ significantly according to body size, fat intake, or type of milk consumed. Ad libitum mixing of non-fat milk and "half and half" (12% fat) to individual levels of liking also showed no significant variation with body size. However, subjects with higher dietary fat intakes mixed to higher fat-preference levels in milk than did the low- and medium-fat intake subjects. Those reporting consumption of regular milk (3.5% fat) mixed to higher fat levels than did those who consumed low-fat (2% fat) or non-fat milk. The ad libitum procedure gave better reproducibility and appeared to be a more realistic measure of liking than the hedonic rating or paired-preference tests.

Adolescent↗

PubMed1979

Parotid and whole-mouth secretion in response to viewing, handling, and sniffing food.

There was no significant change in flow rates of parotid saliva in nineteen of twenty subjects while they viewed photographs of lemons, or in fourteen of twenty subjects while they cut lemons in a glove box. Neither parotid nor whole-mouth secretion changed from baseline when subjects viewed fresh lemons and lemonade presented in a plastic box. Further, no significant changes in whole-mouth secretion rates were observed when subjects viewed photographs of two appetizing foods, or of fresh doughnuts in a plastic box, even though subjects knew they could eat the doughnuts after the experiment. In most cases, sniffing of the lemons or of the doughnuts resulted in increased flow rates. Subjects demonstrated large differences in their patterns of affective responses to full-strength and diluted lemon juice, which were independent of salivary flow. In the absence of olfactory or tactile stimulations, few subjects altered parotid or whole-mouth secretion rates in response to viewing food or photographs of food. A reevaluation of findings on 'psychic' stimulation of saliva may be in order to ascertain the role of olfactory, tactile, and even trigeminal clues in salivary response to food stimuli.

Citrates↗

PubMed1979