Interaction of the chemical senses with nutrition

504 Pages·1986·8.202 MB·English

by  Morley R Kare, Joseph G Brand

Interaction of the
Chemical Senses
with Nutrition
THE NUTRITION FOUNDATION
A Monograph Series
HORACE L. SIPPLE AND KRISTEN W. MCNUTT, EDS.: Sugars in Nutrition, 197'4
ROBERT E. OLSON, ED.: Protein-Calorie Malnutrition, 1975
ANANDA S. PRASAD, ED.: Trace Elements in Human Health and Disease, Volume I,
Zinc and Copper, 1976; Volume II, Essential and Toxic Elements, 1976
MORLEY R. KARE AND OWEN MALLER, EDS.: The Chemical Senses and Nutrition, 1977
JOHN N. HATHCOCK AND JULIUS COON, EDS.: Nutrition and Drug Interrelations, 1978
CLIFFORD F. GASTINEAU, WILLIAM J. DARBY, AND THOMAS B. TURNER, EDS.: Fermented
Food Beverages in Nutrition, 1979
MORLEY R. KARE, MELVIN J. FREGLY, AND RUDY A. BERNARD, EDS.: Biological and
Behavioral Aspects of Salt Intake, 1980
JENNY T. BOND, L. J. FILER, JR., GILBERT A. LEVEILLE, ANGUS THOMSON, AND WILLIAM B.
WEIL, EDS.: Infant and Child Feeding, 1981
ROBERT H. CAGAN AND MORLEY R. KARE, EDS.: Biochemistry of Taste and Olfaction,
1981
MELVIN J. FREGLY AND MORLEY R. KARE, EDS.: The Role of Salt in Cardiovascular
Hypertension, 1982
DONALD C. BEITZ AND R. GAURTH HANSEN, EDS.: Animal Products in Human Nutri­
tion, 1982
BARBARA A. UNDERWOOD, ED.: Nutrition Intervention Strategies in National Devel­
opment, 1983
MORLEY R. KARE AND JOSEPH G. BRAND, EDS.: Interaction of the Chemical Senses
with Nutrition, 1986
Interaction of the
Chemical Senses
with Nutrition
Edited by
MORLEY R. KARE
JOSEPH G. BRAND
Monell Chemical Senses Center
and University of Pennsylvania
????????????? ????????????
1986
ACADEMIC PRESS, INC.
Harcourt Brace Jovanovich, Publishers
Orlando San Diego New York Austin
London Montreal Sydney Tokyo Toronto
COPYRIGHT © 1986 BY ACADEMIC PRESS, INC.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC
OR MECHANICAL, INCLUDING PHOTOCOPY, RECORDING, OR
ANY INFORMATION STORAGE AND RETRIEVAL SYSTEM, WITHOUT
PERMISSION IN WRITING FROM THE PUBLISHER.
ACADEMIC PRESS, INC.
Orlando, Florida 32887
United Kingdom Edition published bx
ACADEMIC PRESS INC. (LONDON) LTD.
24-28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
Main entry under title:
Interaction of the chemical senses with nutrition.
Includes index.
1. Chemical senses-Congresses. 2. Nutrition-
Congresses. 3. Flavor-Congresses. I. Kare,
Morley Richard, Date . II. Brand, Joseph G.
QP455.I525 1986 599\01826 85-23003
ISBN 0-12-397855-6 (alk. paper)
PRINTDE IN THE UNITDE STATSE OF AMERIAC
86 87 88 89 9 8 7 6 5 4 3 2 1
Contents
Contributors xiii
Participants xvii
Preface xix
Samuel Lepkovsky xxi
Part I Effects of Nutritive State on Chemical Senses
1 Importance of Saliva in Diet-Taste Relationships
CAROL M. CHRISTENSEN
I. Introduction 3
II. The Salivary Glands 4
III. Dietary Influences on Saliva 6
IV. Salivary Influences on Taste Perception 11
V. Research Needs 20
References 21
2 Factors Affecting Acceptance of Salt by Human
Infants and Children
BEVERLY J. COWART AND GARY K. BEAUCHAMP
I. Introduction 25
II. Responses to Salt and Sugar in Early
Development: A Review 26
V
vi Contents
III. Developmental Shifts in Salt Acceptance 35
IV. Research Needs 42
References 42
3 Effects of Dietary Protein on the Taste Preference
for Amino Acids in Rats
KUNIO TORII, TORU MIMURA, AND
YASUMI YUGARI
I. Introduction 45
II. Taste Preference and Protein Intake in Rats
during Growth 47
III. Changes of Taste Preference in Rats Fed a Diet
with or without L-Lysine Deficiency 52
IV. Relation among Protein Intake, Taste Preference,
and Genetic Predispositions 61
V. Research Needs 63
VI. Conclusion 65
References 65
4 Preference Threshold for Maltose Solutions in Rats
Treated Chronically with the Components of an
Oral Contraceptive
MELVIN J. FREGLY
I. Introduction 72
II. Methods 72
III. Results 76
IV. Discussion 82
V. Summary 85
References 86
5 The Chemical Senses and Nutrition in the Elderly
CLAJRE MURPHY
I. Introduction: Nutritional Status in the Elderly 87
II. Chemosensory Loss in the Elderly: Review of
the Literature 89
III. Chemosensory Preference and Biochemical
Indexes in the Elderly 93
IV. Discussion and Conclusions 101
Contents vii
V. Research Needs 102
References 103
6 Micronutrients and Taste Stimulus Intake
SHARON GREELEY, CHARLES N. STEWART, AND
MARY BERTINO
I. Introduction 108
II. Effects of Deficiencies on Taste Preferences 110
III. Experimental Data 115
IV. Future Research 126
References 126
7 Effect of Non-Insulin-Dependent Diabetes Mellitus
on Gustation and Olfaction
LAWRENCE C. PERLMUTER, DAVID M. NATHAN,
MALEKEH Κ. HAKAMI, AND
HOWARD H. CHAUNCEY
I. Introduction 129
II. Methods 131
III. Results 133
IV. Discussion 138
V. Summary 141
References 141
Part I Discussion 143
Part II Effects of the Cephalic Phase on Digestion
and Absorption
8 Intragastric Feeding of Fats
ISRAEL RAMIREZ
I. Introduction 151
II. Review of Intragastric Feeding 152
viii Contents
III. Research Needs 162
References 163
9 The Stomach and Satiety
PAUL R. McHUGH AND TIMOTHY H. MORAN
I. Introduction 167
II. Gastric Emptying of Liquids 168
III. Intestinal Control of Gastric Emptying 170
IV. The Two Phases of Gastric Emptying 171
V. The Stomach and Glucose Consumption 173
VI. The Stomach and Chow Intake 175
VII. Cholecystokinin and Gastric Distention 176
VIII. Conclusions 178
References 179
10 The Cephalic Phase of Gastric Secretion
MARK FELDMAN AND CHARLES T. RICHARDSON
I. Introduction 181
II. The Cephalic Phase of Gastric Secretion 181
III. Research Needs 191
References 191
11 The Gut Brain and the Gut-Brain Axis
WENDY R. EWART AND DAVID L. WINGATE
I. Introduction 193
II. The Gut Brain 195
III. The Gut-Brain Axis 200
IV. Peptides 205
V. Research Goals 206
VI. Summary 207
References 208
12 Cephalic Phase of Digestion: The Effect of Meal
Frequency
ΚΑΤΗ ERIN Ε A. HOUPT AND T. RICHARD HOUPT
I. Introduction 211
II. Critical Review and Discussion of Subject Matter 212
Contebts IX
III. Research Needs 236
References 237
Part II Discussion 241
Part III Consequences of Food Palatability to
Nutrition
13 Changing Hedonic Responses to Foods during and
after a Meal
BARBARA J. ROLLS, MARION HETHERINGTON,
VICTORIA J. BURLEY, AND
P. M. VAN DUIJVENVOORDE
I. Introduction 247
II. Sensory-Specific Satiety: Basic Studies 248
III. Nutrient-Specific Satiety 253
IV. The Role of Sensory Properties of Food in
Satiety 255
V. Changes in the Palatability of Uneaten Foods 259
VI. Effects of Variation in the Sensory Properties of
Foods on Food Intake 263
VII. Conclusions 267
References 267
14
Role of Variety of Food Flavor in Fat Deposition
Produced by a "Cafeteria" Feeding of Nutritionally
Controlled Diets
MICHAEL Ν AIM, JOSEPH G. BRAND, AND
MORLEY R. KARE
I. Introduction 269
II. "Cafeteria" Feeding as a Model for Dietary
Obesity 271
III. Preference Tests for Food Flavors and Texture 273
IV. "Cafeteria" Feeding Experiments with
Nutritionally Controlled Diets 281