Offering “Dip” Promotes Intake of a Moderately-Liked Raw Vegetable among Preschoolers with Genetic Sensitivity to Bitterness

Fisher, Jennifer O.; Mennella, Julie A.; Hughes, Sheryl O.; Lü, Yan; Mendoza, Patricia M.; Patrick, Heather

doi:10.1016/j.jada.2011.08.032

Cited by 91 publications

(61 citation statements)

References 43 publications

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“…The two most popular dips in the current study were low-fat ranch dressing served with vegetables and peanut butter served with fruit. Recent studies have suggested that dips help young children to consume vegetables and, therefore, may be useful in getting children to eat the provided snack [37,38]. However, the introduction of a dip may offset the overall caloric reduction gained from serving fruits, vegetables, and water.…”

Section: Original Researchmentioning

confidence: 99%

Intervention leads to improvements in the nutrient profile of snacks served in afterschool programs: a group randomized controlled trial

Beets¹,

Turner‐McGrievy²,

Weaver³

et al. 2015

Behav. Med. Pract. Policy Res.

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Section: Original Researchmentioning

confidence: 99%

Intervention leads to improvements in the nutrient profile of snacks served in afterschool programs: a group randomized controlled trial

Beets¹,

Turner‐McGrievy²,

Weaver³

et al. 2015

Behav. Med. Pract. Policy Res.

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“…When these subjects were asked to consume a bitter solution, they diluted it with water until the bitterness could no longer be detected [34]. Other common methods to reduce bitterness include cooking [35], or the addition of salt [36,37] or flavors [38], but bitterness is not an inevitable part of life for everyone. To illustrate this point, when we asked 8 people to rate 23 vegetables for bitterness intensity, we found that some people were insensitive to even the most bitter vegetables ( Figure 2).…”

Section: Variants Of the Bitter Taste Receptor Gene Tas2r38mentioning

confidence: 99%

Heritable differences in chemosensory ability among humans

Newcomb

Xia

Reed

2012

Flavour

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The combined senses of taste, smell and the common chemical sense merge to form what we call 'flavor.' People show marked differences in their ability to detect many flavors, and in this paper, we review the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants. We list these genes and describe their characteristics, beginning with the best-studied case, that of differences in phenylthiocarbamide (PTC) detection, encoded by variants of the bitter taste receptor gene TAS2R38. We then outline examples of genes involved in differences in sweet and umami taste, and discuss what is known about other taste qualities, including sour and salty, fat (termed pinguis), calcium, and the 'burn' of peppers. Although the repertoire of receptors involved in taste perception is relatively small, with 25 bitter and only a few sweet and umami receptors, the number of odorant receptors is much larger, with about 400 functional receptors and another 600 potential odorant receptors predicted to be non-functional. Despite this, to date, there are only a few cases of odorant receptor variants that encode differences in the perception of odors: receptors for androstenone (musky), isovaleric acid (cheesy), cis-3-hexen-1-ol (grassy), and the urinary metabolites of asparagus. A genome-wide study also implicates genes other than olfactory receptors for some individual differences in perception. Although there are only a small number of examples reported to date, there may be many more genetic variants in odor and taste genes yet to be discovered.Keywords: Flavor, Genetics, Evolution, Taste, Odor, Receptor, Polymorphism Review Why we differ in taste perceptionHumans use several kinds of information to decide what to eat, and the combination of experience and sensory evaluation helps us to choose whether to consume a particular food. If the sight, smell, and taste of the food are acceptable, and we see others enjoying it, we finish chewing and swallow it. Several senses combine to create the idea of food flavor in the brain. For example, a raw chili pepper has a crisp texture, an odor, a bitter and sour taste, and a chemesthetic 'burn.' Each of these sensory modalities is associated with a particular group of receptors: at least three subtypes of somatosensory receptors (touch, pain, and temperature), human odor receptors, which respond either singly or in combination; [1,2], at least five types of taste receptors (bitter, sour, sweet, salty, and umami (the savory experience associated with monosodium glutamate [3])), and several families of other receptors tuned to the irritating chemicals in foods, especially of herbs and spices (for example, eugenol found in cloves [4] or allicin found in garlic [5]). The information from all these receptors are transmitted to the brain, where it is processed and integrated [6]. Experience is a potent modifier of chemosensory perception, and persistent exposure to an odorant is enough to change...

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“…This learning occurs even before infants are born, through exposure to flavours prevalent in the mother's diet via the amniotic fluid (45) , and continues during breastfeeding through exposure to flavours in breast milk (45)(46)(47)(48)(49) . This direct exposure, or 'mere exposure' (50) , continues to be an important learning mechanism once the baby is introduced to weaning foods and throughout childhood, but many other forms of learning can potentially influence the development of food preferences.…”

Section: Development Of Food Preferencesmentioning

confidence: 99%

“…The mere exposure theory is a sensory learning theory based on the understanding that acceptance of a stimulus increases with repeated exposure to the stimulus itself, through an increased familiarity. The mere exposure theory was developed by Zajonc (51) , and applied to a food context by Pliner (50) . Approximately 10 exposures are needed to change liking, but this number depends on the novelty of the stimulus, initial liking when a stimulus is not novel, and individual characteristics (50) .…”

Section: Development Of Food Preferencesmentioning

confidence: 99%

“…The mere exposure theory was developed by Zajonc (51) , and applied to a food context by Pliner (50) . Approximately 10 exposures are needed to change liking, but this number depends on the novelty of the stimulus, initial liking when a stimulus is not novel, and individual characteristics (50) . Previous experience with foods also affects number of exposures needed, as the number of exposures needed by children decreases with increased variety in their diet (52) .…”

Section: Development Of Food Preferencesmentioning

confidence: 99%

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Understanding and changing children’s sensory acceptance for vegetables

Poelman¹

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Offering “Dip” Promotes Intake of a Moderately-Liked Raw Vegetable among Preschoolers with Genetic Sensitivity to Bitterness

Cited by 91 publications

References 43 publications

Intervention leads to improvements in the nutrient profile of snacks served in afterschool programs: a group randomized controlled trial

Intervention leads to improvements in the nutrient profile of snacks served in afterschool programs: a group randomized controlled trial

Heritable differences in chemosensory ability among humans

Understanding and changing children’s sensory acceptance for vegetables

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