Sex hormones and macronutrient metabolism.

The biological differences between males and females are determined by a different set of genes and by a different reactivity to environmental stimuli, including the diet, in general. These differences are further emphasized and driven by the exposure to a different hormone flux throughout the life. These differences have not been taken into appropriate consideration by the scientific community. Nutritional sciences are not immune from this "bias" and when nutritional needs are concerned, females are considered only when pregnant, lactating or when their hormonal profile is returning back to "normal," i.e., to the male-like profile. The authors highlight some of the most evident differences in aspects of biology that are associated with nutrition. This review presents and describes available data addressing differences and similarities of the "reference man" vs. the "reference woman" in term of metabolic activity and nutritional needs. According to this assumption, available evidences of sex-associated differences of specific biochemical pathways involved in substrate metabolism are reported and discussed. The modulation by sexual hormones affecting glucose, amino acid and protein metabolism and the metabolization of nutritional fats and the distribution of fat depots, is considered targeting a tentative starting up background for a gender concerned nutritional science.

Population dynamics in pre-Inca human groups from the Osmore Valley, the Azapa Valley and the coast of the South Central Andes.

The present study applies a dental morphological perspective to the understanding of the complex pre-contact population history of the South Central Andes, through the detection of the underlying dynamics, and the assessment of the biological ties among groups. It presents an analysis of 1591 individuals from 66 sites that date from the Archaic to the Late Intermediate phases from Bolivia, Chile and Peru. The results suggest this area is characterized by significant movement of people and cultures and, at the same time, by long standing population continuity, and highlight the need for wider perspectives capable of taking into account both the different micro-regional realities and the region in its entirety.

Chemosensory impairment does not diminish eating pleasure and appetite in independently living older adults.

OBJECTIVE: This study aims to evaluate the impact of chemosensory impairment on diminished eating pleasure and appetite in independently living Italian older adults. STUDY DESIGN: 239 individuals (65 to 101 years old, 157 women), with no severe medical conditions and good cognitive performance were recruited. Olfactory and gustatory functions were measured using a short version of Sniffin' Sticks and Taste Strips tests (Burghart). Information about socio-demographic characteristics, health, perceived smell and taste impairment, diminished eating pleasure and appetite were obtained with a specially designed questionnaire. RESULTS: Prevalence of chemosensory impairment detected in this sample is high, being 41% for taste and 33% for olfaction. However, the frequency of self-reported impairment is consistently lower than the measured one, especially in men and in older subjects. Measured chemosensory impairment is not significantly related with eating pleasure and appetite. On the other hand, factors significantly influencing decline of eating pleasure are: living alone, dietary restriction and perceived taste impairment. Meanwhile, a significant influence of dietary restriction, dentures and subjective health status on appetite decline is observed. CONCLUSIONS: The results of this study show that chemosensory impairment may not be related with diminished eating pleasure and appetite, while other non-physiological factors such as loneliness, dietary restrictions and subjective health should be taken more into account in order to develop effective strategies to counteract malnutrition in the elderly. In addition, low awareness of chemosensory impairment among this sample highlights the importance of measuring sensory acuity rather than asking by questionnaire or interview, in order to obtain reliable data.