The relationship between taste and nutrient content in commercially available foods from the United States

Langeveld, Astrid W.B. van; Gibbons, Shannon; Koelliker, Yvonne; Civille, Gail Vance; Vries, J.H.M. de; Graaf, C. de; Mars, Monica

doi:10.1016/j.foodqual.2016.10.012

Cited by 56 publications

(21 citation statements)

References 27 publications

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“…Across eating occasions, we found dietary taste patterns in line with reported macronutrient intake in the DNFCS (2007-2010) (18) . For individual foods, studies have found positive associations between sweetness and monosaccharides and disaccharides, umami and protein, and fat sensation and fat content (2,3,37) . In the current study, individuals consumed relatively more energy from foods tasting 'salt, umami and fat' during lunch and dinner than during breakfast, in line with reported protein (24 and 45 %) and fat (22 and 42 %) intake during lunch and dinner compared with breakfast (14 and 13 %, respectively) (18) .…”

Section: Discussionmentioning

confidence: 99%

Dietary taste patterns by sex and weight status in the Netherlands

et al. 2018

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Taste is a key driver of food choice and intake. Taste preferences are widely studied, unlike the diet's taste profile. This study assessed dietary taste patterns in the Netherlands by sex, BMI, age and education. A taste database, containing 476 foods' taste values, was combined with 2-d 24-h recalls in two study populations. The percentage of energy intake from six taste clusters was assessed in the Dutch National Food Consumption Survey (DNFCS 2007-2010; n 1351) and in an independent observational study: the Nutrition Questionnaires plus (NQplus) study (2011-2013; n 944). Dietary taste patterns were similar across study populations. Men consumed relatively more energy from 'salt, umami and fat' (DNFCS; 24 % energy, NQplus study; 23 %)- and 'bitter' (7 %)-tasting foods compared with women (21 %, P<0·001, 22 %, P=0·005; 3 %, P<0·001, 4 %, P<0·001, respectively). Women consumed more % energy from 'sweet and fat' (15 %)- and 'sweet and sour' (13 %, 12 %, respectively)-tasting foods compared with men (12 %, P<0·001, 13 %, P=0·001; 10 %, P<0·001). Obese individuals consumed more % energy from 'salt, umami and fat'- and less from 'sweet and fat'-tasting foods than normal-weight individuals ('salt, umami and fat', men; obese both studies 26 %, normal-weight DNFCS 23 %, P=0·037, NQplus 22 %, P=0·001, women; obese 23 %, 24 %, normal weight 20 %, P=0·004, P=0·011, respectively, 'sweet and fat', men; obese 11 %, 10 %, normal weight 13 %, P<0·05, 14 %, P<0·01, women; obese 14 %, 15 %, normal weight 16 %, P=0·12, P=0·99). In conclusion, our taste database can be used to deepen our understanding of the role of taste in dietary intake in the Netherlands by sex, BMI, age and education.

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Section: Discussionmentioning

confidence: 99%

Dietary taste patterns by sex and weight status in the Netherlands

et al. 2018

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“…Non-nutritive sweeteners can be used to maintain product sweetness, while reducing the negative health impact of excessive sucrose intake, including increased body weight and risk of type-2 diabetes and cardiovascular diseases [ 6 , 7 , 8 ]. Sweet taste intensity has been shown to be associated with sucrose content of a product, but not with its energy content [ 9 , 10 ] thus creating an opportunity to reduce energy whilst matching sweet taste intensity and liking through the use of lower calorie sweeteners. As such, there has been a rising trend in the use of non-nutritive sweeteners such as sucralose and aspartame, in line with an increasing consumer demand for reduced-calorie foods.…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners

2018

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Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.

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“…Humans can differentiate among five flavors: sweet, sour, salty, bitter and umami ( Van Dongen et al., 2012 ); although recently it has been proposed that humans can taste fatty acids ( Mattes, 2011 ). Generally, it is accepted that each taste quality in food is related to its nutritional content (e.g., sweetness is associated with sugar, mono, and disaccharides; saltiness with sodium and protein content ( Van Dongen et al, 2012 ); and umami with sodium and protein ( Van Langeveld et al, 2017 ). Also, gustatory stimuli categorized as bitter and sour are associated with compounds that are potentially harmful (e.g., free protons or organic acid; bitter taste is related some toxins, Lamy et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception

Espinosa-Gómez

Ruiz‐May

Serio‐Silva

et al. 2020

PeerJ

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Background Saliva contains a very complex mixture of proteins for defense against microbiological pathogens and for oral food perception. Howler monkeys are Neotropical primates that can consume a mostly leaf diet. They are well known to thrive in highly disturbed habitats where they may cope with a diversity of dietary challenges and infection risks. We aimed to describe the salivary proteome of howlers to contribute to better understanding of their physiology. Methods We analyzed the salivary proteins of wild black howler monkeys (Alouatta pigra), by SDS-PAGE-1-D and Nano LC-MS/MS and categorized them by their function involved in host defense and oral food perception. Results Our proteomic analysis identified 156 proteins in howler saliva including a number of host defense peptides that are the first line of defense in mammals, such as defensin, cathelicidin, dermcidin, and lactotransferrin, and proteins with anti-bacterial, anti-fungal, and anti-viral capacity, such as IgA, IgG, IgM, BPI, salivary heat shock 70 kDa protein, beta-2-microbulin, and protein S-100. We also identified key proteins necessary for taste perception, including salivary carbonic anhydrase VI, cystatin D, IgA, and fatty acid-binding protein. Proteins to detect astringent foods were identifying, including four members of cystatins (A, B, C and D), lactoperoxidase, and histidine-rich proteins. No chitinase and amylase were identified as would be expected because howlers do not eat insects and little starch. These findings provide basic information to future studies in oral biology, ingestive physiology, and physiological ecology of mammals and non-human primates.

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The relationship between taste and nutrient content in commercially available foods from the United States

Cited by 56 publications

References 27 publications

Dietary taste patterns by sex and weight status in the Netherlands

Dietary taste patterns by sex and weight status in the Netherlands

A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners

Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception

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