Physical and sensory characterizations of oral coatings of oil/water emulsions.

The physical and sensory properties of oil coatings on the tongue formed by five oil/water emulsions varying in oil content were investigated. A total of 20 subjects processed orally each emulsion for 30 s in triplicate. In vivo fluorescence measurements at the front and back of the anterior tongue were made to quantify the oil fraction deposited at different time points. Calibration lines relating fluorescence intensity to oil fraction were determined using pig tongues at 37.5 °C to mimic oral conditions. The oil fraction on the tongue increased linearly with an increasing oil content of the emulsions. The oil fraction deposited at the back of the anterior tongue was 1.5-2.0× larger than at the front. The intensity of sensory attributes describing after-feel perception was related to the oil fraction by Weber-Fechner's law. This study uses in vivo fluorescence to study food behavior in the mouth and unravel new insights in after-feel perception of emulsions.

Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects.

BACKGROUND: Viscous or gel-forming dietary fibers can increase satiety by a more firm texture and increased eating time. Effects of viscous or gel-forming fibers on satiety by post-ingestive mechanisms such as gastric emptying, hormonal signals, nutrient absorption or fermentation are unclear. Moreover, it is unclear whether the effects persist after repeated exposure. OBJECTIVE: To investigate satiety and energy intake after single and repeated exposure to gelled fiber by post-ingestive mechanisms. DESIGN: In a two-arm crossover design, 32 subjects (24 female subjects, 21±2 y, BMI 21.8±1.9 kg m(-2)) consumed test foods once daily for 15 consecutive days, with 2 weeks of washout. Test foods were isocaloric (0.5 MJ, 200 g) with either 10 g gel-forming pectin or 3 g gelatin and 2 g starch, matched for texture and eating time. Hourly satiety ratings, ad libitum energy intake and body weight were measured on days 1 (single exposure) and 15 (repeated exposure). In addition, hourly breath hydrogen, fasting glucose, insulin, leptin and short-chain fatty acids were measured. RESULTS: Subjects rated hunger, desire to eat and prospective intake about 2% lower (P<0.015) and fullness higher (+1.4%; P=0.041) when they received pectin compared with control. This difference was similar after single and repeated exposure (P>0.64). After receiving pectin, energy intake was lower (-5.6%, P=0.012) and breath hydrogen was elevated (+12.6%, P=0.008) after single exposure, but not after repeated exposure. Fasting glucose concentrations were higher both after single and repeated exposure to pectin (+2.1%, P=0.019). Body weight and concentrations of insulin, leptin and short-chain fatty acids did not change during the study. CONCLUSIONS: Gelled pectin can increase satiety and reduce energy intake by post-ingestive mechanisms. Although the effects were small, the effects on satiety were consistent over time, whereas the effects on energy intake reduction were not.

Appetite control: methodological aspects of the evaluation of foods.

This report describes a set of scientific procedures used to assess the impact of foods and food ingredients on the expression of appetite (psychological and behavioural). An overarching priority has been to enable potential evaluators of health claims about foods to identify justified claims and to exclude claims that are not supported by scientific evidence for the effect cited. This priority follows precisely from the principles set down in the PASSCLAIM report. The report allows the evaluation of the strength of health claims, about the effects of foods on appetite, which can be sustained on the basis of the commonly used scientific designs and experimental procedures. The report includes different designs for assessing effects on satiation as opposed to satiety, detailed coverage of the extent to which a change in hunger can stand alone as a measure of appetite control and an extensive discussion of the statistical procedures appropriate for handling data in this field of research. Because research in this area is continually evolving, new improved methodologies may emerge over time and will need to be incorporated into the framework. One main objective of the report has been to produce guidance on good practice in carrying out appetite research, and not to set down a series of commandments that must be followed.

Optimal preferred MSG concentration in potatoes, spinach and beef and their effect on intake in institutionalized elderly people.

BACKGROUND: Elderly people may benefit from sensory stimulation to increase food intake since anorexia of ageing is prevalent among them. An optimal MSG concentration may increase the palatability of foods but this depends on the food and chemosensory status of the taster. Currently, the results on taste enhancing to increase intake are inconsistent. OBJECTIVE: To find an optimal preferred MSG concentration in mashed potatoes, spinach and ground beef and to determine whether this concentration increases consumption of these foods among institutionalized elderly people. DESIGN: Single blind within subject cross-over study performed at the laboratory and in the residents' own apartments. PARTICIPANTS: 33 elderly and 29 young people in the sensory study and 53 elderly people in the intake study. MEASUREMENTS: Pleasantness of the foods was rated of the foods each with 0, 0.5, 0.8, 1.3 and 2.0 g of MSG/100g. Intake was measured by weighing back leftovers of 2 meals with MSG (0.5% in mashed potatoes, 2% in spinach and ground meat) and without MSG. RESULTS: 0.5% MSG (p < 0.05) was preferred in mashed potatoes but no optimal preferred concentration was found for spinach and ground beef, possibly because of their complex taste. Intake was not different between the foods with and without MSG or the total meal (all p > 0.68). CONCLUSION: MSG (0.5% and 2%) does not guarantee a higher intake among elderly. The chemosensory heterogeneity of the elderly population requires more individual flavor enhancement to improve the dietary intake and sensory experience.

Effects of multivitamin-multimineral supplementation on appetite of stunted young Beninese children.

In the developing world, food intake of young children is often insufficient for growth. Reduced appetite due to several factors including micronutrient deficiencies might be an explanation. We hypothesized that a multivitamin-multimineral supplementation will improve appetite of stunted children in south of Benin. Multivitamin-multimineral supplements (VITALIA-tablets) contain 11 vitamins and 8 minerals. Stunted children (Ht/Age Z score < -2) of 17-32 months old were randomly assigned to multivitamin-multimineral (n = 48) or placebo (n = 53) group. Supplementation was daily and supervised throughout 6 weeks. Knee-heel length, length, weight, arm circumference and appetite were assessed once a week for the three weeks preceding and the three weeks following the six-week intervention period. Growth was additionally assessed 4 months after intervention. Each appetite test day, morbidity data and mother's report on child's appetite throughout the preceding day were recorded. Reported appetite, intake of test food and knee-heel length increased after supplementation in both groups (p < 0.05), but were not different between groups. Growth was similar 4 months after the intervention. Morbidity was comparable in both groups before as well as after supplementation. We conclude that 6-week multivitamin-multimineral supplementation alone failed to improve appetite and growth of stunted young children.

Multivitamin-multimineral and iron supplementation did not improve appetite of young stunted and anemic Beninese children.

In developing countries, low food intake is often reported in children < 5 y old. Reduced appetite may be a contributing factor. We investigated whether a combination of a multivitamin-multimineral supplement and additional iron treatment improved appetite and growth of 18- to 30-mo-old stunted and anemic Beninese children. The study was placebo-controlled using VITALIA tablets (11 vitamins and 10 minerals) and ferrous fumarate tablets (66 mg of iron). One hundred fifty stunted (height-for-age Z score < -2) and anemic children (hemoglobin < 110 g/L) were randomly assigned to one of four groups: group 1, multivitamin-multimineral plus iron; group 2, multivitamin-multimineral plus placebo; group 3, placebo plus placebo; and group 4, placebo plus iron. Supplementation was daily and supervised for 6 wk. Appetite, knee-heel length, dietary intakes and morbidity were assessed before and after supplementation. Length, weight, arm circumference and hemoglobin concentration were assessed before, just after supplementation and 4 mo after the intervention. Appetite was assessed by means of an appetite test using a test food, riz-au-gras, eaten ad libitum after an overnight fast. Dietary intakes were assessed during three consecutive days in a subsample by means of the observed weighed record method. Energy intake from the habitual breakfast was significantly correlated with that from the test food (r = 0.49, n = 38, P = 0.002). There were no differences among groups in changes in appetite and growth performance. The habitual diet of the children was monotonous and contained only small amounts of animal products. The morbidity status of the children was comparable in all study groups, before as well as after supplementation. We conclude that the 6-wk multivitamin-multimineral supplementation with additional iron treatment failed to improve the appetite and growth of the children.

Appraisal of 4 months' consumption of nutrient-dense foods within the daily feeding pattern of frail elderly.

OBJECTIVES: The appraisal and acceptance of micronutrient-dense versus identical regular foods among frail elderly are described. METHODS: Four types of dairy and four types of fruit products, either enriched with multiple micronutrients or not, were consumed by 150 frail elders for 4 months. In the first 2 and last 2 weeks of the intervention, hedonic aspects were assessed. Afterward, evaluation forms were completed. RESULTS: At the start, small but consistent differences existed between the enriched and the regular foods concerning the scores on pleasantness, desire to eat the product, and attitude toward the product. At the end, those ratings dropped slightly or stayed equal. Significant differences between groups emerged from the overall evaluation score: 6.4 plus or minus 1.6 and 7.7 plus or minus 1.7 respectively (p <.001). DISCUSSION: Optimization of the hedonic parameters of nutrient-dense foods and major long-term attention for application in the daily elderly feeding pattern is of essential importance.

Variability of micronutrient content in enriched dairy and fruit products. Executive Group for Development of Nutrient Dense Foods for Frail Elderly.

Accurate measures of micronutrient levels in newly developed enriched foods are indispensable for valid labelling, for determination of ultimate levels for possible claimed health effects and for safety. To date, only a limited amount of public literature is available on the reproducibility of laboratory analysis and on the similarity within novel fortified or enriched foods. Within the framework of an intervention trial in frail elderly, the micronutrient content of eight different types of enriched foods were repeatedly examined. The variance in concentrations of the vitamins B1, B2, B6, folic acid, B12, C, D, and E was studied, in addition to levels of the minerals zinc, iodine, calcium, iron and magnesium. Four main factors, possibly contributing to the variability of these micronutrient levels, were investigated: (1) type of product, (2) type of laboratory (between-laboratory) reproducibility), (3) time of the year (month) in which analyses were carried out (May-October) and (4) freshness of the product. The type of product and laboratory emerged as factors contributing mostly to the total variability in concentrations of vitamins (on average approximately 50% explained). However, none of the products consistently contained higher or lower levels compared to the other products and most target levels were met except for vitamin B2 in both dairy and fruit products and for folic acid and vitamin C in some fruit products. Differences between products were regarded as acceptable. Extensive evaluation of multiple lab results should be emphasised within the manufacturing process of enriched foods.

Effect of dietary supplements and physical exercise on sensory perception, appetite, dietary intake and body weight in frail elderly subjects.

This present study investigated the effect of a 17-week intervention programme with nutrient-dense foods (enriched with vitamins and minerals at 25-100% of the Dutch recommended dietary allowance) and/or physical exercise in 159 frail elderly subjects (forty-six men, 113 women, mean age 78.7 (SD 5.6) years). Subjects were randomized into four groups: (1) control, (2) nutrition intervention, (3) exercise or (4) both nutrition intervention and exercise. Main outcome variables were sensory perception (smell test and questionnaire), appetite (questionnaire), energy intake (3 d food record) and body weight (on a weighing scale and with dual energy X-ray absorptiometry measurements). At baseline, moderate but significant correlations were found between appetite and energy intake (r 0.30, P < 0.0001), between smell test and smell perception assessed by questionnaire (r 0.40, P < 0.0001) and between lean body weight and energy intake (r 0.50, P < 0.0001). Results after 17-weeks intervention revealed neither change in smell test scores (P = 0.19) nor in appetite (P = 0.17). A slight positive effect of exercise compared with non-exercising groups on energy intake (difference 0.5 MJ, P = 0.05) was shown next to a preserving effect of exercise on lean body mass (+0.08 kg) compared with a decrease (-0.4 kg) in non-exercisers (P < 0.02). The correlation between the change in lean body mass and change in energy intake was 0.18 (P = 0.05). In conclusion, an interesting preserving effect on lean body mass in frail elderly subjects due to 17 weeks of exercise was shown. Since a decline in lean body mass was observed in the non-exercisers, effects may be attributable to change in activity pattern. Changes in lean mass were also slightly, but significantly, correlated with changes in energy intake. In turn, energy intake was not related to a change in reported appetite or sensory perception. Nutrient-dense foods were not able to improve any of the outcome variables in this study.

Functional biochemical and nutrient indices in frail elderly people are partly affected by dietary supplements but not by exercise.

A decline in dietary intake due to inactivity and, consequently, development of a suboptimal nutritional status is a major problem in frail elderly people. However, benefits of micronutrient supplementation, all-round physical exercise or a combination of both on functional biochemical and hematologic indicators of nutritional and health status in frail elderly subjects have not been tested thoroughly. A 17-wk randomized controlled trial was performed in 145 free-living frail elderly people (43 men, 102 women, mean age, 78 +/- 5.7 y). Based on a 2 x 2 factorial design, subjects were assigned to one of the following: 1) nutrient-dense foods, 2) exercise, 3) both (1) and (2) or 4) a control group. Foods were enriched with micronutrients, frequently characterized as deficient [25-100% of the recommended daily allowance (RDA)] in elderly people. Exercises focused on skill training, including strength, endurance, coordination and flexibility. Dietary intake, blood vitamin levels and nutritional and health indicators, including (pre)albumin, ferritin, transferrin, C-reactive protein, hemoglobin and lymphocytes were measured. At baseline, 28% of the total population had an energy intake below 6.3 MJ, up to a maximum of 93% having vitamin intakes below two thirds of the Dutch RDA. Individual deficiencies in blood at baseline ranged from 3% for erythrocyte glutathione reductase-alpha to 39% for 25-hydroxy vitamin D and 42% for vitamin B-12. These were corrected after 17 wk in the two groups receiving the nutrient-dense foods, whereas no significant changes were observed in the control or exercise group. Biochemical and hematologic indicators at baseline were within the reference ranges (mean albumin, 46 g/L; prealbumin, 0.25 g/L; hemoglobin, 8.6 mmol/L) and were not affected by any of the interventions. The long-term protective effects of nutrient supplementation and exercise, by maintaining optimal nutrient levels and thereby reducing the initial chance of developing critical biochemical values, require further investigation. Other indicative functional variables for suboptimal nutritional status, in addition to those currently selected, should also be explored.

Nonabsorbable fat (sucrose polyester) and the regulation of energy intake and body weight.

A substantial number of people have difficulties in controlling their body weight and energy/fat intake. Fat substitutes may be helpful in solving these problems. We here report the first study on the longer-term effects of the nonabsorbable fat sucrose polyester (SPE) on energy intake in normal-weight subjects. We studied the longer-term (12 days) effects of the consumption of warm meals with normal dietary fat (5.0 MJ, 1,195 kcal) or meals in which 52 g of fat were replaced by the fat replacer SPE (3.1 MJ, 740 kcal) on spontaneous food intake (measured by dietary records), body weight, and gastrointestinal complaints in healthy volunteers in two studies. In the first study the 48 subjects were unaware of the treatment, whereas in the second study the 47 subjects were informed of what they received. In both studies men and women consumed less energy per day during the SPE (11.2 MJ) compared with the fat treatment (12.7 MJ) (P values < 0.0001) for the whole 12-day period. This was accompanied by equivalent changes in body weight. The percentage of energy from fat decreased from 43% during the fat treatment to 32% during the SPE treatment. During the SPE treatment, more gastrointestinal complaints and a higher frequency of defecation were reported. Information about the treatment did not affect. the outcomes. It is concluded that the use of a fat replacer such as SPE helps in reducing fat and energy intake in normal-weight people.

Short-term satiating effect of the fat replacer sucrose polyester (SPE) in man.

The effects of different amounts of the non-absorbable fat replacer sucrose polyester (SPE), water, and fat added to six warm preload lunches on feelings of appetite and food intake were investigated in two studies that were replicates of each other. In the first study thirty-nine subjects consumed rice preloads; in the second study thirty-five subjects consumed macaroni preloads. The six preloads were fixed on three energy levels: 1.8, 2.7, or 3.7 MJ. At 2 h after preload consumption a test-meal buffet of thirty-one products was presented. Food intake was recorded on the study day, and the day after the study day. For women no energy compensation occurred in either study. Men showed a tendency to compensate for the energy differences between the preloads. However, when the fat of the preloads was replaced by SPE, energy compensation was less than 50% and non-significant. Statistically significant energy compensation (66%) was found when fat was replaced by water. No macronutrient-specific compensation occurred in men or women in either study. Lower total fat and energy intakes were found with the preloads where fat was replaced by SPE compared with the preloads containing fat. The appetite ratings were in line with the energy intake values, with no differences in women, and higher appetite ratings after the lower energy preloads in men. This short-term study indicates that SPE may be a useful aid to reduce fat and energy intakes.

Resistant starch has little effect on appetite, food intake and insulin secretion of healthy young men.

OBJECTIVE: This study investigated whether resistant starch types II and III are more satiating than glucose. DESIGN AND SUBJECTS: During 4 weeks 24 healthy male volunteers consumed a daily supplement with either glucose or high-amylose corn starch (RS2) or extruded and retrograded high-amylose corn starch (RS3) in a cross-over, single-blind, randomised and balanced study design. Each type of supplement was consumed for a week. In the first week each subject consumed the glucose supplement. The RS2 and RS3 supplements provided for 30 g resistant starch/day. At the end of weeks 2, 3 and 4, subjects rated their appetite each whole hour on a visual analogue scale. Food intake was measured 1 day/week using the 24-h recall method. Subjects collected 24-h urine during the last 2 days of weeks 2, 3 and 4 to determine C-peptide excretion as a measure for the 24-h insulin secretion. RESULTS: Supplementation with RS2 caused significantly (P < 0.05) lower appetite scores than supplementation with RS3 and glucose, though subjects paradoxically felt less full while consuming RS2. The cyclic pattern of appetite during the day did not change with the supplements. Energy and macronutrient intake was similar in the three supplementation periods. When consuming RS3, subjects had a significantly (P < 0.0012) lower urinary C-peptide excretion than when consuming RS2 or glucose: 3.74 +/- 1.42 nmol/day for RS3, 4.39 +/- 1.52 nmol/day for RS2 and 4.71 +/- 1.73 nmol/day for glucose. The mechanism for this lower insulin secretion is yet unclear. CONCLUSION: Consumption of 30 g/day RS2 and RS3 had little influence on appetite and food intake, but RS3 reduced the insulin secretion.

Short-term effects of high-fat and low-fat/high-SPE croissants on appetite and energy intake at three deprivation periods.

The short-term satiating effects of croissants with different amounts of fat and sucrose polyester (SPE) followed by three lengths of deprivation were investigated. Sixteen male and 18 female normal-weight subjects each received six different experimental conditions in a two x three factorial design. Energy content was the first factor with two levels: 1.80 MJ and 3.45 MJ. The second factor was the deprivation period after the lunch preload with three levels: 0.25, 2.25, and 4.75 h. Subjects ate ad lib after the deprivation period. The effects of the croissants were determined by motivational ratings and reported food consumption on the study day and the day after the study day. The SPE croissants (1.80 MJ) and the high-fat croissants (3.45 MJ) did not result in different subsequent energy intakes. Differences in energy intake were found between the three deprivation conditions, with the lowest intake with the 4.75-h deprivation condition. This was due to differences in the energy intake during the afternoon. The two energy levels of the preloads had similar effects on the motivational ratings. Higher appetite ratings were found after the 4.75-h compared to the 0.25 h and the 2.25-h deprivation condition.