Validation of the smartphone-based dietary assessment tool “Traqq” for assessing actual dietary intake by repeated 2-h recalls in adults: comparison with 24-h recalls and urinary biomarkers

Lucassen, Desiree A.; Brouwer‐Brolsma, Elske M.; Boshuizen, Hendriek C.; Mars, Monica; Bosch, Johan de Vogel-van den; Feskens, Edith J. M.

doi:10.1016/j.ajcnut.2023.04.008

Cited by 10 publications

(1 citation statement)

References 34 publications

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“…Therefore, we suggest developing standardized questionnaires to measure various aspects of eating behavior in individuals with olfactory dysfunction during both anticipatory and consummatory phases of eating behavior. To measure food intake and adherence to the dietary guidelines, already existing methods, such as food frequency questionnaires (Vijay et al, 2020), or digital dietary assessment tools such as Traqq (Lucassen et al, 2023) can be applied. To assess food liking, appetite, and food preferences, questionnaires need to be standardized and validated.…”

Section: Discussionmentioning

confidence: 99%

Assessing the Impact of Olfactory Dysfunction on Eating Behavior: A Systematic Scoping Review and Call for Standardized Assessments

Parvin,

Boesveldt,

Postma

2024

Preprint

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Olfaction plays a priming role in both the anticipation and consumption phases of eating behavior. Olfactory dysfunction can therefore lead to changes in various aspects of eating behavior, such as food choice, appetite, and food intake. In light of the increasing prevalence of persistent olfactory dysfunction among patients affected by Covid-19, providing proper care and dietary advice to individuals with olfactory dysfunction is imperative. Therefore, this scoping review seeks to gain a better understanding of the impact of olfactory dysfunction on eating behavior. Following the PRISMA guidelines, 49 papers were included, the outcomes were presented by dividing them into two categories: 1) anticipatory eating behavior, including (anticipatory) food liking, appetite and craving, food preferences, food neophobia, and cooking habits; and 2) consummatory behavior, including, food intake, consumption frequency, adherence to dietary guidelines, (experienced) food liking, food enjoyment, and eating habits. Our results show that in the anticipatory phase of eating behavior, food liking, and, food preferences, and in the consummatory phase, food enjoyment is most affected in people who experienced a sudden change in olfactory function rather than a gradual decline. Moreover, changes in food flavor perception due to olfactory dysfunction, result in a shift of food preferences towards more "taste-based" preferences, such as salty or savory (i.e., umami) foods. Subsequently, changes in preferences can affect food intake and adherence to dietary guidelines, but only to a limited extent. Appetite is more likely to be low in individuals with short-term olfactory dysfunction compared to those with long-term changes. Generally, eating behavior is more impacted in individuals with a distorted sense of smell than in those with smell loss, and the effect becomes more pronounced over time. Due to the heterogeneity of methods used to measure different aspects of eating behavior, this review stresses the importance of more research on olfaction and eating behavior using standardized and validated assessments. Such research is essential to better understand the effects of olfactory dysfunction on each aspect of eating behavior and provide effective interventions.

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Section: Discussionmentioning

confidence: 99%

Assessing the Impact of Olfactory Dysfunction on Eating Behavior: A Systematic Scoping Review and Call for Standardized Assessments

Parvin,

Boesveldt,

Postma

2024

Preprint

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Protein Supplement Tolerability and Patient Satisfaction after Bariatric Surgery

Luijpers,

Nuijten,

Groenhuijzen

et al. 2024

OBES SURG

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Purpose Disproportional fat-free mass loss often occurs post-bariatric surgery, partly due to insufficient protein intake during the post-surgery recovery phase. We compared five protein-enhancing strategies (PES) on patient tolerability, satisfaction and protein intake. Materials and Methods Ninety-four participants, scheduled for bariatric surgery, were enrolled and allocated to either of the following: (1) whey powder, (2) hydrolysed collagen powder, (3) plant-based powder, (4) protein-rich products, (5) protein gel, or control. PES groups were instructed to add 30 g of powder or 2 gels or protein products to their diet. Patient satisfaction and tolerability were evaluated with questionnaires. Dietary intake was assessed prior to and during PES use. Results Seven patients dropped out (i.e. loss of contact, personal reasons or post-surgery complications) yielding an analytical cohort of 87 participants. The majority of patients (61%) did not experience dietary complaints from PES and could use PES ≥ 5 days of the week. PES non-usage was mainly related to taste dislike (58%). Hydrolysed collagen scored highest on tolerability and satisfaction: 86% of the participants could use HC ≥ 5 days and 71% were satisfied with the product. PES increased protein intake from 54.7 ± 21.5 g/day to 64.7 ± 23.4 g/day during the intervention (p = 0.002), which differed from the control group (+ 10.1 ± 24.5 g/day vs. − 6.3 ± 23.8 g/day for controls, p = 0.019). Whey showed the highest increase, namely + 18.3 ± 16.3 g/day (p = 0.009). Conclusion PES were tolerated by the majority of participants, and an improved protein intake with PES use was seen. However, the taste of the products could be improved to further enhance satisfaction and tolerability. Graphical Abstract

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Development and User Experience Evaluation of an Experience Sampling-Based Dietary Assessment Method

Verbeke,

Matthys

2024

Current Developments in Nutrition

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Validation of the smartphone-based dietary assessment tool “Traqq” for assessing actual dietary intake by repeated 2-h recalls in adults: comparison with 24-h recalls and urinary biomarkers

Cited by 10 publications

References 34 publications

Assessing the Impact of Olfactory Dysfunction on Eating Behavior: A Systematic Scoping Review and Call for Standardized Assessments

Assessing the Impact of Olfactory Dysfunction on Eating Behavior: A Systematic Scoping Review and Call for Standardized Assessments

Protein Supplement Tolerability and Patient Satisfaction after Bariatric Surgery

Development and User Experience Evaluation of an Experience Sampling-Based Dietary Assessment Method

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