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https://www.readbyqxmd.com/read/28319154/effectiveness-of-community-based-complementary-food-supplement-yingyangbao-distribution-in-children-aged-6-23-months-in-poor-areas-in-china
#1
Jie Wang, Suying Chang, Liyun Zhao, Wentao Yu, Jian Zhang, Qingqing Man, Li He, Yifan Duan, Hui Wang, Robert Scherpbier, Shi-An Yin
BACKGROUND: Poor growth and micronutrient deficiency mainly attack older infants and young children. Some countries have adopted clinically effective measures to combat malnutrition, but the compliance and improvement in efficacy of intervention vehicles in national programs require evaluation. METHODS: Baseline and follow-up cross-sectional surveys were conducted before and after a nutrition intervention program in 3 national poverty counties in China. Soybean-based complementary food supplements called Yingyangbao (YYB) in Chinese and training materials on child feeding were distributed to households with children aged 6-23 months for 18 months...
2017: PloS One
https://www.readbyqxmd.com/read/28317734/aroma-compound-diacetyl-suppresses-glucagon-like-peptide-1-production-and-secretion-in-stc-1-cells
#2
Triona McCarthy, Christine Bruen, Fiona O'Halloran, Harriet Schellekens, Kieran Kilcawley, John F Cryan, Linda Giblin
Diacetyl is a volatile flavour compound that has a characteristic buttery aroma and is widely used in the flavour industry. The aroma of a food plays an important role in food palatability and thus intake. This study investigates the effect of diacetyl on the satiety hormone, glucagon-like peptide (GLP-1), using the enteroendocrine cell line, STC-1. Diacetyl decreased proglucagon mRNA and total GLP-1 from glucose stimulated STC-1 cells. This dampening effect on GLP-1 appears to be mediated by increasing intracellular cAMP levels, increasing synthesis of the G protein coupled receptor, GPR120, and its recruitment to the cell surface...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28316078/5-ht3a-driven-gfp-delineates-gustatory-fibers-innervating-sour-responsive-taste-cells-a-labeled-line-for-sour-taste
#3
J M Stratford, E D Larson, R Yang, E Salcedo, T E Finger
Taste buds contain multiple cell types with each type expressing receptors and transduction components for a subset of taste qualities. The sour sensing cells, Type III cells, release serotonin (5-HT) in response to the presence of sour (acidic) tastants and this released 5-HT activates 5-HT3 receptors on the gustatory nerves. We show here, using 5-HT3A GFP mice, that 5-HT3 -expressing nerve fibers preferentially contact and receive synaptic contact from Type III taste cells. Further, these 5-HT3 -expressing nerve fibers terminate in a restricted central-lateral portion of the nucleus of the solitary tract (nTS) - the same area that shows increased c-Fos expression upon presentation of a sour tastant (30 mM citric acid)...
March 17, 2017: Journal of Comparative Neurology
https://www.readbyqxmd.com/read/28315887/flavor-and-taste-development-in-the-first-years-of-life
#4
Erin Sundseth Ross
Across the first four years of life, infants transition from a diet of liquids to solid foods. Flavor preferences affect the acceptance of novel foods. Fetuses experience flavors in the uterine environment, and some preferences appear to be innate. Sweet and salty foods tend to be accepted by most newborns, while bitter tastes are rejected. Breast fed infants appear to have an advantage over formula fed infants, as their exposure to a varying flavor profile is influenced by the mother's diet. Infants are fairly accepting of novel foods, but rejection of new foods increases across the initial years of life...
2017: Nestlé Nutrition Institute Workshop Series
https://www.readbyqxmd.com/read/28315883/complementary-foods-guidelines-and-practices
#5
Merryn J Netting, Maria Makrides
Complementary feeding, the transition from a breast milk-based diet to inclusion of other sources of nutrition in an infant's diet, is a major milestone in infant development. This transition period is important as it is a time when infants are vulnerable to developing nutritional deficiencies and occurs during a developmental stage when important food-related behavioral patterns are being established. As under- and overnutrition may coexist in children from the same country, it is important that advice provided by complementary feeding guidelines meets the needs of all children helping them to grow and develop into healthy adults...
2017: Nestlé Nutrition Institute Workshop Series
https://www.readbyqxmd.com/read/28315419/identifying-the-mechanisms-through-which-behavioral-weight-loss-treatment-improves-food-decision-making-in-obesity
#6
Kathryn E Demos, Jeanne M McCaffery, J Graham Thomas, Kimberly A Mailloux, Todd A Hare, Rena R Wing
OBJECTIVES: Behavioral weight loss (BWL) programs are the recommended treatment for obesity, yet it is unknown whether these programs change one's ability to use self-control in food choices and what specific mechanisms support such change. Using experimental economics methods, we investigated whether changes in dietary behavior in individuals with obesity following BWL are driven by one or more of the following potential mechanisms: changes in the perception of the 1) health or 2) taste of food items, and/or 3) shifting decision weights for health versus taste attributes...
March 14, 2017: Appetite
https://www.readbyqxmd.com/read/28314293/assessment-of-nutritional-and-inflammatory-status-to-determine-the-prevalence-of-malnutrition-in-patients-undergoing-surgery-for-colorectal-carcinoma
#7
Antonella Daniele, Rosa Divella, Ines Abbate, Addolorata Casamassima, Vito Michele Garrisi, Eufemia Savino, Porzia Casamassima, Eustachio Ruggieri, Raffaele DE Luca
BACKGROUND/AIM: Colorectal Cancer is the fourth most frequent cause of cancer death worldwide and its incidence increases from 50 years of age. It is often associated with protein-caloric malnutrition and 20% of cancer deaths occur due to this event. The aim of this study was to assess the prevalence of malnutrition and inflammatory status in 78 patients undergoing surgery for colorectal carcinoma. PATIENTS AND METHODS: Nutritional Status was assessed by Mini Nutritional Assessment (MNA)...
March 2017: Anticancer Research
https://www.readbyqxmd.com/read/28304350/a-multifunctional-bread-rich-in-beta-glucans-and-low-in-starch-improves-metabolic-control-in-type-2-diabetes-a-controlled-trial
#8
Paolo Tessari, Anna Lante
DESIGN: Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response. We analyzed the metabolic effects of a specifically designed 'functional' bread, low in starch, rich in fibers (7 g/100 g), with a beta glucan/starch ratio of (7.6:100, g/g), in people with type 2 diabetes mellitus. Methods: Clinical and metabolic data from two groups of age-, sex- and glycated hemoglobin-matched diabetic subjects, taking either the functional bread or regular white bread, over a roughly six-month observation period, were retrieved...
March 17, 2017: Nutrients
https://www.readbyqxmd.com/read/28303565/morphometry-and-microanatomy-of-the-barbels-of-the-common-sawshark-pristiophorus-cirratus-pristiophoridae-implications-for-pristiophorid-behaviour
#9
R J Nevatte, J E Williamson, N G F Vella, V Raoult, B E Wueringer
The internal anatomy of the barbels of the common sawshark Pristiophorus cirratus was examined with light microscopy to clarify their sensory role. No sensory structures such as taste buds (chemoreception), ampullae of Lorenzini (electroreception) or free neuromasts (lateral line mechanoreception) could be located in the barbels. The presence of bundles of nerve fibres, however, indicates a tactile function for the barbels. Conveyance of information regarding potentially damaging stimuli (nociception) and temperature (thermoception) cannot be excluded at this stage...
March 17, 2017: Journal of Fish Biology
https://www.readbyqxmd.com/read/28303381/differences-in-dietary-intake-during-chemotherapy-in-breast-cancer-patients-compared-to-women-without-cancer
#10
Y C de Vries, M M G A van den Berg, J H M de Vries, S Boesveldt, J Th C M de Kruif, N Buist, A Haringhuizen, M Los, D W Sommeijer, J H N Timmer-Bonte, H W M van Laarhoven, M Visser, E Kampman, R M Winkels
PURPOSE: Breast cancer patients receiving chemotherapy often experience symptoms such as nausea, vomiting and loss of appetite that potentially affect dietary habits. This study assessed the intake of energy, macronutrients and food groups before and during chemotherapy in breast cancer patients compared with women without cancer, and determined the association between symptoms and energy and macronutrient intake. METHODS: This study included 117 newly diagnosed breast cancer patients scheduled for chemotherapy and 88 women without cancer...
March 16, 2017: Supportive Care in Cancer: Official Journal of the Multinational Association of Supportive Care in Cancer
https://www.readbyqxmd.com/read/28303373/viral-mediated-overexpression-of-the-myelin-transcription-factor-1-myt1-in-the-dentate-gyrus-attenuates-anxiety-and-ethanol-related-behaviors-in-rats
#11
Amine Bahi, Jean-Luc Dreyer
RATIONALE: Myelin Transcription Factor 1 (MyT1), a member of the Zinc Finger gene family, plays a fundamental role in the nervous system. Recent research has suggested that this transcription factor is associated with the pathophysiology of psychiatric disorders including addiction, schizophrenia, and depression. However, the role of MyT1 in anxiety- and ethanol-related behaviors is still unknown. OBJECTIVES: We evaluated the effects of lentiviral-mediated overexpression of MyT1 in the dentate gyrus (DG) on anxiety- and ethanol-related behaviors in rats...
March 16, 2017: Psychopharmacology
https://www.readbyqxmd.com/read/28301856/the-role-of-dietary-experience-in-the-development-of-eating-behavior-during-the-first-years-of-life
#12
Sophie Nicklaus
Infants are born equipped to ingest nutrients, but because of the transitions in the mode of feeding in the first years (from "tube" feeding in utero to eating table foods with the family), they have to learn how, what and how much to eat. Eating behavior established during early years may follow throughout childhood; therefore, it is fundamental to understand the most important drivers of the early development of eating behavior. Beyond the first flavor discoveries during the gestational and lactation periods (through the infant's exposure to flavors from foods of the mother's diet), the most important phases for learning food preferences and appetite control may be the beginning of complementary feeding (CF)...
March 17, 2017: Annals of Nutrition & Metabolism
https://www.readbyqxmd.com/read/28300608/towards-a-reduced-meat-diet-mindset-and-motivation-of-young-vegetarians-low-medium-and-high-meat-eaters
#13
Joop de Boer, Hanna Schösler, Harry Aiking
This study provides insight into differences and similarities in the mindset and motivation of four dietary groups (young self-declared vegetarians, low, medium and high meat-eaters) to support the development of strategies for a general transition to a less meat-based diet. The paper highlights the value of the identity concept for our understanding of both vegetarians and meat eaters. The analysis involves a comparison of the four dietary groups focusing on the strength and the profile of their food-related motivation and their reasons for and against frequent meat eating...
March 11, 2017: Appetite
https://www.readbyqxmd.com/read/28298152/population-survey-of-attitudes-and-beliefs-regarding-organic-genetically-modified-and-irradiated-foods
#14
Jane A Gwira Baumblatt, L Rand Carpenter, Caleb Wiedeman, John R Dunn, William Schaffner, Timothy F Jones
BACKGROUND: Sales of organic foods are increasing due to public demand, while genetically modified (GM) and irradiated foods are often viewed with suspicion. AIM: The aim of this research was to examine consumer attitudes toward organic, GM and irradiated foods to direct educational efforts regarding their consumption Methods: A telephone survey of 1838 residents in Tennessee, USA was conducted regarding organic, GM, and irradiated foods. RESULTS: Approximately half of respondents (50...
March 2017: Nutrition and Health
https://www.readbyqxmd.com/read/28298022/magnetic-resonance-guided-focused-ultrasound-thalamotomy-for-tremor-a-report-of-30-parkinson-s-disease-and-essential-tremor-cases
#15
Menashe Zaaroor, Alon Sinai, Dorith Goldsher, Ayelet Eran, Maria Nassar, Ilana Schlesinger
OBJECTIVE Thalamotomy of the ventral intermediate nucleus (VIM) is effective in alleviating medication-resistant tremor in patients with essential tremor (ET) and Parkinson's disease (PD). MR-guided focused ultrasound (MRgFUS) is an innovative technology that enables noninvasive thalamotomy via thermal ablation. METHODS Patients with severe medication-resistant tremor underwent unilateral VIM thalamotomy using MRgFUS. Effects on tremor were evaluated using the Clinical Rating Scale for Tremor (CRST) in patients with ET and by the motor part of the Unified Parkinson's Disease Rating Scale (UPDRS) in patients with PD and ET-PD (defined as patients with ET who developed PD many years later)...
February 24, 2017: Journal of Neurosurgery
https://www.readbyqxmd.com/read/28297687/-a-rare-case-of-cerebellar-hemangioblastoma-causing-taste-disorder
#16
Hiroko Nakashiro, Masatou Kawashima, Fumitaka Yoshioka, Yukiko Nakahara, Yukinori Takase, Atsushi Ogata, Shoko Shimokawa, Jun Masuoka, Tatsuya Abe, Toshio Matsushima
Taste(gustation)is one of the five senses, and comprises the types: sweet, bitter, salty, sour, and umami. Taste disorders, such as dysgeusia and parageusia, are classified into 2 types: those with peripheral origin and those with central origin. The peripheral origin-type taste disorder is caused by zinc deficiency, mouth dryness, a side effect of radiotherapy or complication of systemic diseases such as, diabetes, hepatopathy, and nephropathy. The central origin-type taste disorder is reported to be caused due to demyelinating disease, pontine hemorrhage, pontine infarction, and thalamic infarction; it is very rarely caused by a brain tumor...
March 2017: No Shinkei Geka. Neurological Surgery
https://www.readbyqxmd.com/read/28297084/changing-tastes-learning-hunger-and-fullness-after-gastric-bypass-surgery
#17
Line Hillersdal, Bodil J Christensen, Lotte Holm
Gastric bypass surgery is a specific medical technology that alters the body in ways that force patients to fundamentally change their eating habits. When patients enrol for surgery, they enter a learning process, encountering new and at times contested ways of sensing their bodies, tasting, and experiencing hunger and fullness. In this paper, we explore how patients begin to eat again after gastric bypass surgery. The empirical data used here are drawn from a Danish fieldwork study of individuals undergoing obesity surgery...
March 2017: Sociology of Health & Illness
https://www.readbyqxmd.com/read/28294983/on-the-emerging-role-of-the-taste-receptor-type-1-t1r-family-of-nutrient-sensors-in-the-musculoskeletal-system
#18
REVIEW
Shoichiro Kokabu, Jonathan W Lowery, Takashi Toyono, Tsuyoshi Sato, Tetsuya Yoda
The special sense of taste guides and guards food intake and is essential for body maintenance. Salty and sour tastes are sensed via ion channels or gated ion channels while G protein-coupled receptors (GPCRs) of the taste receptor type 1 (T1R) family sense sweet and umami tastes and GPCRs of the taste receptor type 2 (T2R) family sense bitter tastes. T1R and T2R receptors share similar downstream signaling pathways that result in the stimulation of phospholipase-C-β2. The T1R family includes three members that form heterodimeric complexes to recognize either amino acids or sweet molecules such as glucose...
March 15, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28294344/quality-improvement-on-half-fin-anchovy-setipinna-taty-fish-sauce-by-psychrobacter-sp-sp-1-fermentation
#19
Bin Zheng, Yu Liu, Xiaoxia He, Shiwei Hu, Shijie Li, Meiling Chen, Wei Jiang
BACKGROUND: A way to improve fish sauce quality during fermentation was investigated. Psychrobacter sp. SP-1, a halophilic protease-producing bacterium, was isolated from fish sauce with flavor enhancing property and non-biogenic amines producing activity. The performance of Psychrobacter sp. SP-1 in Setipinna taty fish sauce fermentation was further investigated. RESULTS: The inoculation of Psychrobacter sp. SP-1 did not significantly affect pH or NaCl concentration changes (p>0...
March 14, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28294082/genetics-of-fat-intake-in-the-determination-of-body-mass
#20
Agata Chmurzynska, Monika A Mlodzik
Body mass and fat intake are multifactorial traits that have genetic and environmental components. The gene with the greatest effect on body mass is FTO (fat mass and obesity-associated), but several studies have shown that the effect of FTO (and of other genes) on body mass can be modified by the intake of nutrients. The so-called gene-environment interactions may also be important for the effectiveness of weight-loss strategies. Food choices, and thus fat intake, depend to some extent on individual preferences...
March 15, 2017: Nutrition Research Reviews
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