Source: PURDUE UNIVERSITY submitted to NRP
HUMAN FOOD INTAKE AND NUTRIENT BALANCE
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
0172514
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2001
Project End Date
Sep 30, 2006
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
PURDUE UNIVERSITY
(N/A)
WEST LAFAYETTE,IN 47907
Performing Department
Nutrition Science
Non Technical Summary
Diet contributes to eight of the ten leading causes of mortality in the United States. A principle aim of our work is to better understand the factors that influence food choice and how sensory exposure to and ingestion of foods influence energy and macronutrient balance. It is hoped that findings will provide insights leading to improved preventive and therapeutic management approaches for weight gain.
Animal Health Component
10%
Research Effort Categories
Basic
90%
Applied
10%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7025010101080%
7025010102020%
Knowledge Area
702 - Requirements and Function of Nutrients and Other Food Components;

Subject Of Investigation
5010 - Food;

Field Of Science
1010 - Nutrition and metabolism; 1020 - Physiology;
Goals / Objectives
Objectives: The overall aim of work in our laboratory is to better understand how chemosensory, cognitive and metabolic factors influence ingestive behavior and nutrient utilization in humans. More specifically, the objectives of our current work are to: 1. Document the physiological responses (e.g., thermogenesis, lipid metabolism, salivation) to chemosensory stimulation with food constituents (e.g., fat, food acids). 2. Determine the relationship between an individual's sensory responsiveness to and intake of selected food ingredients (e.g., fat, alcohol). 3. Examine dietary responses to manipulation of the energy level, macronutrient composition and rheology of foods. 4. Identify the mechanisms of oral fat perception. 5. Assess the relationship between food constituents (e.g., fatty acid, protein and trace mineral composition) and chronic disease risk (cardiovascular disease). 6. Identify the health effects of botanical products.
Project Methods
Our research is conducted strictly on humans with an attempt to assess their responses to experimental manipulations in as "natural" an environment as possible. Typically, individuals meeting stipulated criteria are recruited through public advertisements. Participants may be healthy or clinical populations, and range from infants to the elderly depending on the questions under investigation in a given study. Following an explanation of study activities and procurement of informed consent, baseline demographic and health information is obtained via questionnaires, laboratory analysis of urine, blood, fecal and/or salivary samples as well as measurements of body weight, body composition and energy expenditure. Participants are then randomly assigned to a study group and required to adhere to a set of conditions (e.g., diet restriction) and participate in certain assessment activities at stipulated time points. Studies may range from single assessments to multiple evaluations over a year. The compiled data are subjected to statistical testing leading to the generation of written reports in peer reviewed journals or texts. A wide array of procedures are used to address issues in this field. Food intake may be assessed by A) collection of diet records kept by study participants, B) conduct of diet recalls by an investigator or C) surreptitious observation of participants eating in or outside the laboratory. These methods are typically verified by concomitant collection of biological materials (e.g., urine, blood) so reported intake can be checked against expected levels of key compounds (e.g., sodium, fatty acids, ethanol) in body fluids. Food intake evaluation is required to address all of the stated objectives. Sensory testing may involve assessments of taste or odor thresholds (detection or recognition), typically by a staircase procedure; suprathreshold intensity ratings, commonly by magnitude matching; and hedonic responses via questionnaires, sampling items and rating them on various scales (e.g. visual analog, category), or monitoring level of self-selected intake. Sensory testing is required for objectives 1,2,4 and 5. Methods for measuring physiological responses vary with the attribute under investigation. Metabolic and hormonal responses are assessed by urine, blood and/or salivary analyses. Energy expenditure is determined by doubly-labeled water, indirect calorimetry and questionnaire. These measurements are required for work concerned with objectives 1,2,3,5 and 6. Body weight and composition are measured by clinical scale, anthropometry, bioelectrical impedance analysis, dual energy X-ray absorptiometry, as well as deuterium and bromide dilution. A sub-set of these procedures is used for work on objectives 1,2,3,5 and 6. Statistical analyses are facilitated by computer packages. Dietary information is generated through nutrient databases. All data are coded into spreadsheets, typically Excel, followed by transfer to a statistical package, typically the Statistical Package for the Social Sciences (SPSS). Statistical analyses are conducted on all data so this activity will be part of work on all objectives.

Progress 10/01/06 to 09/30/07

Outputs
OUTPUTS: Work was completed on a number of studies focusing on energy balance. It has been proposed that dairy products are highly satiating and help promote weight loss. This was tested in a trial where participants were required to consume three servings per day of dairy products; a fluid (milk), semi-solid (yogurt) and solid (cheese) or just one serving per day for 4 weeks. Half of the participants were high dairy consumers and half were low. Appetite and food intake were monitored. No significant effects of dairy product consumption were observed on appetitive measures. However, during the high dairy consumption phase, total energy intake increased. Food intake is controlled by a number of factors, including lifestyle. It has been proposed that customary eating habits modulate physiological responses such that they anticipate and modulate feeding. Ghrelin is the only gut peptide reported to stimulate eating. It rises prior to a meal and declines subsequently. There is some evidence the rise is anticipatory and based on customary meal patterns. This was tested in a trial where individuals who traditionally eat lunch within 2-3 hours or only 5-6 hours after completing breakfast were contrasted. Following an overnight fast, plasma ghrelin levels and hunger were monitored. Ghrelin peaked within 30 minutes of each group's customary meal time. Hunger peaks preceded the rise in Ghrelin. Fat is an energy-dense food reported to promote positive energy balance by enhancing the palatability of foods and passive overconsumption. Current understanding of fat perception holds that fats are detected by textural and, possibly, olfactory cues. However, there is increasing evidence for a taste component. We conducted a psychophysical study in humans exploring fat taste. The approach entailed masking the potential contributions of other sensory systems and measuring the ability of individuals to detect samples of varying fatty acid content. The study revealed that humans can detecte dietary fatty acids, probably by a taste mechanism, and that they are approximately equally sensitivity to 18-carbon fatty acids that are saturated, poly-unsaturated and mono-unsaturated. TARGET AUDIENCES: Dieticians and nutrition counselors

Impacts
Overweight and obesity are among the most pressing public health problems facing the nation. Thus, it is vital that approaches be identified to prevent, reduce or reverse weight gain. Evidence suggested dairy products held benefits for weight management through reduction of hunger and augmentation of fullness. Our trial of this hypothesis revealed no efficacy. Indeed, there was an increase in daily energy intake when participants consumed three dairy product daily compared to one. This held for the high and low customary consumers. Thus, advice to increased dairy consumption to enhance bone health should be tempered with a warning to monitor energy intake. The data from the study on ghrelin demonstrated the secretion pattern is learned and follows customary meal patterns. Further, the pre-meal rise of hunger precedes the spike in ghrelin. Thus, it is unlikely the ghrelin rise serves as an appetitive signal. It is widely held that there are 4-5 basic tastes. However, our data suggests there is an oral chemosensory detection system, probably taste, for dietary fatty acids. Aside from indicating there is a new basic taste quality, these data provide a basis for exploring individual differences in fat detection, preference and intake. This could yield new insights for weight management.

Publications

  • Mattes RD. Effects of linoleic acid on sweet, sour, salty and bitter taste thresholds and intensity ratings of adults. Am J Physiol Gastrointest Liver Physiol 2007;292:G1243-G1248.
  • Chale-Rush A, Burgess, J, Mattes, RD. Evidence for human orosensory (taste?) sensitivity to free fatty acids. Chemical Senses 2007;32:423-431.
  • Chale-Rush A, Burgess, J, Mattes, RD. Multiple routes of chemosensitivity to free fatty acids in humans. Am J Physiol Gastrointest Liver Physiol 2007;292:G1206-G1212.
  • Hollis JH, Mattes RD. The effect of increased dairy consumption on appetitive ratings and food intake. Obesity 2007;15:1520-1526.


Progress 10/01/05 to 09/30/06

Outputs
We have worked on a wide array of projects over the past year. Our work on the effects of nuts on appetite, food intake, energy balance and cardiovascular disease risk focused on peanut oils and whole almonds. We completed two studies with peanut oil. One explored the effects of inclusion of peanut oil in daily milkshakes for 8 weeks in healthy adults and the second contrasted responses from lean and obese individuals. The almond study quantified how the energy from almonds is used and lost from the body. Our interest in the effects of oral processing of foods on health led to a study examining the effects of gum chewing on appetite and energy intake. This study was also completed. Because assessment of dietary intake is fundamental to all of our work, we conducted a basic study on an approach to improve the accuracy of diet records. We also initiated studies on the role of beverages on energy balance.

Impacts
Studies conducted over the past year revealed that peanut oil has weaker satiety value than whole peanuts. Peanut oil inclusion in the diet led to increased energy intake and weight gain. Thus, while peanut oil is a heart healthy oil, recommendations to include it in the diet must be tempered by consideration of its effects on energy intake. This is especially true in the obese. Our work with whole almonds revealed that including 300kcal of almonds in the daily diet for 10 weeks did not promote weight gain. This was due, primarily to their high satiety value, but limited absorption is also a likely factor. Thus, recommendations to include almonds in the diet for their beneficial effects on cardiovascular disease risk may be made with limited concern about their contribution to weight gain. The work on gum chewing as a weight management approach failed to show this form of mastication was beneficial at suppressing appetite.

Publications

  • Coelho SB, Lopes de Sales R, Iyer SS, Bressan J, Costa NMB, Loco P, Mattes R. Effects of peanut oil load on energy expenditure, body composition, lipid profile, and appetite in lean and overweight adults. Nutrition 2006;22:585-592.
  • Iyer SS, Boateng LA, Sales RL, Coelho SB, Lokko P, Monteiro JBR, Costa NMB, Mattes RD. Effects of peanut oil consumption on appetite and food choice. Intl J Obes 2006;30:704-710.
  • Mattes RD. Weight management through foods providing a metabolic advantage. Scand J Nutr. 2006;50:22-26.
  • Mattes RD. Fluid calories and energy balance: The good, the bad, and the uncertain. Physiol & Behav 2006;89:66-70.
  • Mattes RD. Food Intake Regulation: Liquid versus Solid. In: Nutrient Composition of Rations for Short-term, High-Intensity Combat Operations", National Academies Press, Washington, D.C. pp.404-410, 2006.


Progress 10/01/01 to 09/30/06

Outputs
OUTPUTS: The findings from our work are disseminated through peer-reviewed publications, presentations at professional meetings, presentations to lay audiences, interviews with media, and consultations with engagement professionals. Over the life of the project, the PI has published 41 manuscripts or book chapters, given over 150 presentations, spoken to approximately 100 journalists and frequently discussed findings with peers in engagement. PARTICIPANTS: Most of the work was conducted with graduate students to train them in the area of clinical trials. Approximately 20 graduate students received some training through this project. TARGET AUDIENCES: Our audiences are varied. They include health care professionals, goverenmental policy makers, academics, students, and consumers. PROJECT MODIFICATIONS: Not relevant to this project.

Impacts
The most significant outcome of our work has been to raise awareness about the potential role of beverages on energy balance. Our work indicates that the energy from beverages is added to the diet rather than being substituted for other energy sources. Thus, energy intake increases by an amount roughly equivalent to the energy contained in the beverage. Given the marked increase in beverage consumption, we believe beverages are a substantive contributor to total daily energy intake and they contribute to the overweight/obesity problem. Awareness of this potential influence has led to new, broader research on the health effects of beverage consumption, in legislation aimed at moderating beverage intake and a reversal of the trend for increasing ingestion of sweetened beverages. We believe this will contribute to improved body weight management. A second outcome stems from new knowledge on the role of nuts in a healthy diet. We have demonstrated that inclusion of nuts in the diet leads to improved lipid profiles, so reduced coronary heart disease risk, and little impact on body weight. Thus, nuts may be promoted as a healthy component to the diet. A third area our work has influenced concerns the ability of humans to detect fat. Prior work suggested fat is only detected by the textural properties it imparts to foods. However, our work indicates there is also a taste component and this facet may be especially important in moderating post-prandial triglyceride concentrations. This work has supported a growing interest in the concept of fat as a basic taste quality and raises questions about the health implications of mere oral exposure to dietary fat.

Publications

  • Coelho SB, Lopes de Sales R, Iyer SS, Bressan J, Costa NMB, Loco P, Mattes R. Effects of peanut oil load on energy expenditure, body composition, lipid profile, and appetite in lean and overweight adults. Nutrition 2006;22:585-592.
  • Iyer SS, Boateng LA, Sales RL, Coelho SB, Lokko P, Monteiro JBR, Costa NMB, Mattes RD. Effects of peanut oil consumption on appetite and food choice. Intl J Obes 2006;30:704-710.
  • Mattes RD. Beverages and positive energy balance: The menace is the medium. Intl J Obes 2006; 30:S60-S65.
  • Mattes RD. Introduction and Summary to Dietary synergies in appetite control. Obesity 2006:14(Suppl);155S,186S.
  • Mattes RD. Orosensory considerations (for dietary synergies in appetite control). Obesity 2006: 14(Suppl); 164S-167S.
  • Mattes RD. Weight management through foods providing a metabolic advantage. Scand J Nutr. Suppl):2006;50:22-26. Mattes RD. Fluid calories and energy balance: The good, the bad, and the uncertain. Physiol & Behav 2006;89:66-70.
  • Mattes RD. Food Intake Regulation: Liquid versus Solid. In: Nutrient Composition of Rations for Short-term, High-Intensity Combat Operations", National Academies Press, Washington, D.C. pp.404-410, 2006.
  • Alfenas RCG, Mattes RD. Influence of Glycemic index/load on glycemic response, appetite and food intake in healthy humans. Diabetes Care 2005; 28: 2123-2129.
  • Mattes RD. Soup and Satiety. Physiol & Behav 2005; 83:739-747.
  • Sales RL, Costa NMB, Monteiro JBR, Peluzio MDCG, Coelho SB, de Oliveira CG, Mattes R. The effects of peanut, safflower, and olive oil on body composition, energy metabolism, lipid profile and food intake of eutrophic, normolipidemic subjects. Rev Nutr Campinas 2005;18:499-511.
  • Mattes RD. Fat taste and lipid Metabolism in Humans. Physiol & Behav 2005;86:691-697.
  • Hollis JH, Mattes RD. Are all calories created equal Emerging issues in weight management. Current Diabetes Reports 2005;5:374-378.
  • Mattes RD. Alcohol, energy balance and obesity. In: Mela DJ (ed), Food, Diet and Obesity, Woodhead Pub 2005. Pp. 264-280.
  • Mattes RD. Nutrition and the chemical senses. In: Shils ME, Olson JA, Shike M, Ross CA (eds.), Modern nutrition in health and disease 10th edition. Philadelphia: Lea & Febiger 2005. Pp. 695-706.
  • Devitt AA, Mattes RD. Effects of food unit size and energy density on intake in humans. Appetite 2004;42:213-220.
  • Mattes RD, Pawlik MK. Effects of Ginkgo biloba on alterness and chemosensory function in healthy adults. Human Psychopharmacol 2004;19:81-90.
  • Lokko P, Kirkmeyer S, Mattes RD. A Cross-Cultural Comparison of Appetitive and Dietary Responses to Food Challenges. Food Quality and Prefernce, Food Quality and Preference 2004;15:129-136.
  • Mattes RD. PROP status: Dietary modifier, marker or misleader. In: Prescott J, Tepper, B. Genetic Variation in Taste Sensitivity. Marcel Dekker, Inc: NY, 2004. Pp. 229-250.
  • Alfenas RCG, Mattes RD. Effect of fat sources on satiety. Obesity Res 2003;11:183-187.
  • Mattes RD, Hollis J, Hayes D, Stunkard AJ. Appetite: Measurement and manipulation misgivings. J Am Dietet Assoc 2005;105 (Suppl 1):S87-S97.
  • Alper CM, Mattes RD. Peanut consumption improves indices of Cardiovascular Disease Risk in Healthy Adults. J Am Coll Nutr 2003; 22:133-141.
  • Engelman K, Mattes RD. Insignificant data cannot yield statistically significant conclusions. Arch Intern Med 2003;163:851-856.
  • Mattes RD. Fat: The sixth taste: Implications for health. Food Australia 2003; 55:510-514.
  • Mattes RD. Taste: Its more than meets the tongue. ChemoSense 2003;5:9-15.
  • Mattes RD. Research methods for human sensory systems and food evaluation. In: Monson, ER (ed.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub; 2003. Pp. 270-287.
  • Mattes RD. Nutritional implications of taste and smell. In: Doty RL (ed.), Handbook of Olfaction and Gustation 2nd Edition. Marcel Dekker, Inc: New York 2003. Pp. 881-903.
  • Mattes, RD. Ready-to-eat Cereal Used as a Meal Replacement Promotes Weight Loss in Humans. J Am Coll Nutr 2002;21:570-577.
  • Mattes, RD. Oral fat exposure increases the first phase triacylglycerol concentration due to release of stored lipid in humans. J Nutr 2002;132:3656-3662.
  • Alper CM, Mattes RD. Effects of chronic peanut consumption on energy balance and hedonics. International Journal of Obesity 2002; 26: 1129-1137.
  • Mattes RD. Feeding behaviors and weight loss outcomes over 64 months. Eating Behav 2002;3:191-204.
  • Mattes RD. The chemical senses and nutrition in aging: Challenging old assumptions. JADA 2002;102(2):192-196.
  • Tittelbach TJ, Mattes RD. Effect of orosensory stimulation on postprandial thermogenesis in humans. Physiol Behav 2002;75:71-81.
  • Mattes RD, Bormann LA. Reduced dietary under-recording with concurrent tracking of hunger. JADA 2001;101(5):578-580.
  • Mattes RD. Oral exposure to butter, but not fat replacers elevates postprandial triacylglycerol concentration in humans. J Nutr 2001;131:1491-1496.
  • Mattes RD, DiMeglio D. Ethanol perception and ingestion. Physiol Behav 2001;72:217-229.
  • Tittelbach TJ, Mattes RD. Oral stimulation influences postprandial triacylglycerol concentrations in humans: Nutrient specificity. J Am Col Nutr 2001;20(5):485-493.
  • Mattes RD. The taste of fat elevates postprandial triacylglycerol. Physiol Behav 2001;74:343-348.
  • Mattes RD, Rothacker D. Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 2001;74:551-557.


Progress 10/01/04 to 09/30/05

Outputs
Work was undertaken on effects of glycemic index and variety on postprandial glucose, insulin, appetite and food intake. Work on a trial exploring the pattern of peanut use on appetite and food intake was completed and a doctoral thesis is in preparation. Two studies were initiated on fat taste perception. The first was a sensory function trial where detection thresholds for fats varying in saturation level were determined. Approximately 8 individuals have participated thus far. The concept that fat is detected by its effects on sensitivity to others basic taste qualities was also explored. To date, 30 individuals have been recruited for the study where detection thresholds for stimuli comprised of aqueous solutions of sweet or salty or fatty compounds are tested alone and in combination. A trial on the influence of mastication on appetite was also started. Approximately 45 individuals have completed testing. Prior work indicated chewing gum did not suppress appetite when practiced at fixed times. This trial is exploring the effect of gum chewing on appetite if conducted when individuals feel hungry.

Impacts
Studies conducted over the past year have helped to clarify the role of food properties on appetite and food choice. In one study, we compared the effects of consumption of foods with high or low glycemic indices (a measure of the blood glucose and insulin response) on appetite and energy intake. Despite the popularity of the concept that high GI foods stimulate appetite and over-eating, this was not observed in a well-controlled study. A second study demonstrated that energy derived from beverages has low satiety value and may contribute to weight gain. However, soup, a high water food, has an unexpectedly high satiety value. Thus, it may be a useful adjunct to weight management regimes. Several substantive review articles were also published in this area and will hopefully guide future research.

Publications

  • Mattes RD. Nutrition and the chemical senses. In: Shils ME, Olson JA, Shike M, Ross CA (eds.), Modern nutrition in health and disease 10th edition. Philadelphia: Lea & Febiger 2005. Pp. 695-706.
  • Alfenas RCG, Mattes RD. Influence of Glycemic index/load on glycemic response, appetite and food intake in healthy humans. Diabetes Care 2005.
  • Mattes RD, Hollis J, Hayes D, Stunkard AJ. Appetite: Measurement and manipulation misgivings. J Am Dietet Assoc 2005;105 (Suppl 1):S87-S97.
  • Mattes RD. Soup and Satiety. Physiol & Behav 2005; 83:739-747.


Progress 10/01/03 to 09/29/04

Outputs
Work was undertaken on several projects during the past year. A manuscript was prepared and submitted to a peer-reviewed journal for publication. We are awaiting a decision. The work provided the training for a doctoral student. A manuscript describing the findings was published. Four manuscripts were generated from this work and are in various stages of review. The work provided the basis for 5 master's degrees. A new trial exploring the pattern of peanut use on appetite and food intake is currently in progress. Approximately 35 of an anticipated 60 participants have been recruited. Testing was completed on over 100 participants and analysis of the samples was conducted. A master's thesis and manuscript are being prepared. The findings indicate there is no association between PROP taster status and dietary intake, plasma levels of selected water and fat soluble vitamins or resistance to oxidative stress. Testing was conducted with sixteen individuals to determine whether mastication alone, mastication with intense flavors or mastication with indulgent flavors would help to curb appetite and food intake. No significant effects of the different stimuli were observed on either outcome measure. This may be attributable to a true lack of effect or methodological issue. Participants were required to chew the gum at fixed times rather than when they reported feeling hungry. The study will be replicated with a change in mastication timing to explore this question.

Impacts
Given the recent approval of a health claim by the FDA with respect to nuts and heart disease, it is expected that peanut consumption will increase. Thus, it is vital to obtain an improved understanding of how peanuts and peanut products influence energy balance. If they contribute to positive energy balance and the epidemic of overweight and obesity, their inclusion in the diet may pose concerns. Our work indicates the optimal form of peanut consumption may be in the form of whole nuts. They have stronger satiety effects and their energy is less efficiently absorbed compared to peanut butter, peanut flour or peanut oil. The study currently in progress is exploring the importance of timing of nut consumption (i.e., with meals or as snacks) on appetite and food intake. The lack of association between PROP taster status and either dietary or biochemical indices suggests this taste attribute does not place individuals at increased risk of heart disease or selected cancers through exclusion of nutrient-rich foods.

Publications

  • Mattes RD, Pawlik MK. Effects of Ginkgo biloba on alertness and chemosensory function in healthy adults. Human Psychopharmacol 2004;19:81-90.
  • Devitt AA, Mattes RD. Effects of food unit size and energy density on intake in humans. Appetite 2004;42:213-220.
  • Lokko P, Kirkmeyer S, Mattes RD. A Cross-Cultural Comparison of Appetitive and Dietary Responses to Food Challenges. Food Quality and Prefernce, Food Quality and Preference 2004;15:129-136.
  • Mattes RD. PROP status: Dietary modifier, marker or misleader. In: Prescott J, Tepper, B. Genetic Variation in Taste Sensitivity. Marcel Dekker, Inc: NY, 2004. Pp. 229-250.


Progress 10/01/02 to 09/30/03

Outputs
Work was undertaken on several projects during the past year. EFFECTS OF GLYCEMIC INDEX AND VARIETY ON POSTPRANDIAL GLUCOSE, INSULIN, APPETITE AND FOOD INTAKE. Testing was completed on 39 individuals, all samples were analyzed, the data were coded and analyzed and reports are currently being prepared. It was found that the documented glycemic index value of a food holds limited predictive power for the physiological or behavioral responses it elicits. Sensory variety did not promote increased energy intake. EFFECTS OF FOOD UNIT SIZE AND ENERGY DENSITY ON INTAKE IN HUMANS. Testing was completed on 20 individuals, all data were coded and analyzed and a manuscript has been submitted for publication. The gram weight of food ingested was constant resulting in higher energy intake with energy dense foods. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR DISEASE RISK. A study of the effects of peanut oil on appetite, diet and cardiovascular disease risk was conducted in the United States, Brazil and Ghana. Testing was completed on 48 individuals, all samples were analyzed, the data were coded and analyzed and reports are currently being prepared. Preliminary findings are that peanut oil ingestion led to a higher HDL-cholesterol/LDL-cholesterol ratio and no change of appetite, food intake or body weight. Another study examined the effects of peanut components on energy balance. Testing was completed on 16 individuals, samples are currently being analyzed and the data are being coded and analyzed. Very preliminary findings are that approximately 10% of the energy from whole peanuts is lost in the stool whereas this is not observed with peanut butter, peanut oil or peanut flour. There was no effect of peanut product intake on energy expenditure. EFFECTS OF PROP-TASTER STATUS ON FOOD CHOICE AND RESISTANCE TO OXIDATIVE STRESS. Testing was completed on 24 of a projected 75 individuals. There are no findings to report at this time.

Impacts
EFFECTS OF GLYCEMIC INDEX AND VARIETY ON POSTPRANDIAL GLUCOSE, INSULIN, APPETITE AND FOOD INTAKE. This study demonstrates that under more normal dietary conditions, the glycemic value of a food is not predictable, nor is its effect on hunger and food choice. Thus, the use of GI as a dietary counseling tool must be questioned. This study also found that greater dietary variety did not promote higher energy intake. Thus, the findings do not support the view that variety stimulates intake and suggests the benefits of including the variety recommendation outweigh the risk of positive energy balance. EFFECTS OF FOOD UNIT SIZE AND ENERGY DENSITY ON INTAKE IN HUMANS. The findings suggest energy density is more a powerful contributor to daily energy intake than portion size. These findings should help to focus optimal dietary recommendations to the population in an attempt to moderate the problem of overweight/obesity. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR DISEASE RISK. Nut consumption reduces blood fat levels and does not appear to increase daily energy intake. This study demonstrates the same benefits with the oil alone. Further, the work shows a substantive amount of the energy contained in whole nuts is lost in the stool. However, it appears the predominant factor protecting against weight gain is the high satiety value of peanuts. These data support the evidence indicating nuts can be a healthful addition to the diet. EFFECTS OF PROP-TASTER STATUS ON FOOD CHOICE AND RESISTANCE TO OXIDATIVE STRESS. There are no data to interpret at this time.

Publications

  • Alfenas RCG, Mattes RD. Effect of fat sources on satiety. Obesity Res 2003;11:183-187.
  • Alper CM, Mattes,RD. Peanut consumption improves indices of cardiovascular disease risk in healthy adults. J Am Coll Nutr 2003; 22:133-141.
  • Mattes, RD. Oral fat exposure increases the first phase triacylglycerol concentration due to release of stored lipid in humans. J Nutr 2002;132:3656-3662.
  • Mattes, RD. Ready-to-eat cereal used as a meal replacement promotes weight loss in humans. J Am Coll Nutr 2002;21:570-577.
  • Alper CM, Mattes RD. Effects of chronic peanut consumption on energy balance and hedonics. International Journal of Obesity 2002; 26: 1129-1137.
  • Mattes RD. Feeding behaviors and weight loss outcomes over 64 months. Eating Behav 2002;3:191-204.
  • Mattes RD. The chemical senses and nutrition in aging: Challenging old assumptions. JADA 2002;102:192-196.
  • Tittelbach TJ, Mattes RD. Effect of orosensory stimulation on postprandial thermogenesis in humans. Physiol Behav 2002;75:71-81.
  • Mattes RD. Research methods for human sensory systems and food evaluation. In: Monson, ER (ed.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub; 2003.
  • Mattes RD. Nutritional implications of taste and smell. In: Doty RL (ed.), Handbook of Olfaction and Gustation 2nd Edition. Marcel Dekker, Inc: New York 2003. Pp. 881-903.
  • Mattes RD. Taste: It's more than meets the tongue. ChemoSense 2003;5:9-15.
  • Engelman K, Mattes RD. Insignificant data cannot yield statistically significant conclusions. Arch Intern Med 2003;163:851-856.


Progress 10/01/01 to 09/30/02

Outputs
EFFECTS 0F ORAL FAT EXPOSURE ON LIPID METABOLISM - Four manuscripts were published and another is "in press." The latter describes a study completed during the past year resulting in the following conclusions: 1) there is an early, previously uncharacterized, triglyceride peak after a meal, 2) the lipid in the peak is largely derived from fat ingested at the previousl meal (presumably stored in the intestinal cells or lymphatic system) and 3) oral exposure to fat is especially important for mobilization of this lipid pool. Two new studies are underway exploring the effectiveness of different forms of sensory stimulation on lipid release and the association between fat taste and intake. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR DISEASE RISK - One manuscript was published and two are "in press." One of the latter describes the effects of peanuts on cardiovascular disease risk and the other is a cross-cultural (U.S. versus Ghana) comparison of appetitive and dietary responses to peanut consumption. Work has been initiated on two new studies. One will explore the effects of peanut oil on appetite, diet and cardiovascular disease risk. The other will examine mechanisms that may account for our finding that peanuts do not promote weight gain. EFFECTS OF FOOD COMPOSITION ON HUNGER AND SATIETY - A manuscript describing an independent effect of viscosity on hunger was published. VOLUMETRIC WEIGHT LOSS STUDY - A manuscript showing a short-term meal replacement regime promoted weight and fatmass losses that were continued during a subsequent, more moderate diet phase is "in press." Several invited book chapters adn reviews were also written.

Impacts
Findings from our work on fat taste may help the food industry develop more acceptable fat replacers - important aids in achieving the goal of reducing the prevalence of cardiovascular disease (CVD) and obesity. Our findings also reveal that sensory stimulation may influence the blood fat concentration after a meal (an independent risk factor for CVD. This relationship suggests manipulation of oral fat exposure may result CVD risk. Our work on peanuts and health shows that high fat foods can be incorporated into the diet without posing a threat to weight gain. Thus, other beneficial components (e.g., fiber, nutrients, phytochemicals) and effects (improved dietary compliance) derived from such foods may be exploited Our work confirms that energy-yielding beverages elicit weak appetitive effects and may lead to positive energy balance. Understanding the mechanisms by which fluids escape energy regulatory processes is vital from two perspectives. The high and increasing levels of caloric beverage consumption may be contributing to the overweight/obesity epidemic in the nation and, if so, must be curtailed. At the same time, the weak satiety property of beverages may be used to aid weight gain or maintenance in selected populations (e.g., HIV patients, cancer patients, elderly).

Publications

  • Mattes, RD. 2002. Ready-to-eat Cereal Used as a Meal Replacement Promotes Weight Loss in Humans. J Am Coll Nutr. 21:570-577.
  • Alper CM, Mattes RD. 2002. Effects of chronic peanut consumption on energy balance and hedonics. International Journal of Obesity 26: 1129-1137.
  • Mattes RD. 2002. The chemical senses and nutrition in aging: Challenging old assumptions. JADA 102(2):192-196.
  • Mattes RD, Bormann LA. 2001. Reduced dietary under-recording with concurrent tracking of hunger. JADA 101(5):578-580.
  • Mattes RD, DiMeglio D. 2001. Ethanol perception and ingestion. Physiol Behav 72:217-229.


Progress 10/01/00 to 09/30/01

Outputs
EFFECTS 0F ORAL FAT EXPOSURE ON LIPID METABOLISM - Two manuscripts were prepared and accepted for publication in peer reviewed journals. One paper presents data that oral exposure to unsaturated fat leads to a greater postprandial rise of triglycerides than more saturated fats. It also showed that the rise was not related to stimulus palatability. The second paper reports a lack of effect of oral fat exposure on the thermic effect of feeding. A study currently underway, suggests oral fat exposure prompts the release of lipid stored after a previous meal and that the postprandial rise of triglycerides is not attributable to an influence of insulin. We are midway through a study exploring the triglyceride response to oral fat exposure among individuals with low and high resting triglyceride values. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR RISK - Two manuscripts were prepared and submitted for publication in peer reviewed journals. One describes findings that inclusion of peanuts does not promote weight gain. This is due to strong dietary compensation, an elevation of resting metabolic rate and possibly energy loss in the stool. The second shows that inclusion of peanuts is associated with reduced serum triglyceride levels and increased fiber, folate, Vitamin E and magnesium consumption. Biochemical analyses of these nutrients are still underway. A parallel study conducted in Ghana was completed and data are currently being analyzed. EFFECTS OF GINGKO BILOBA ON CHEMOSENSORY FUNCTION AND ALERTNESS - A study exploring the effects of acute and chronic exposure to Gingko biloba on taste and smell sensitivity and post-lunch alertness was completed and a manuscript is in preparation. EFFECTS OF FOOD COMPOSITION ON HUNGER AND SATIETY - A manuscript describing an independent effect of viscosity on hunger was prepared and accepted for publication in a peer reviewed journal. VOLUMETRIC WEIGHT LOSS STUDY - A study was conducted to explore the effects of a short-term rapid weight loss regimen on longer-term adherence to a more balanced energy restricted diet. The findings reveal the short-term regime promoted weight and fatmass losses that were continued during the subsequent, more moderate diet phase.

Impacts
This body of work is contributing to an understanding of how food properties influence energy balance and chronic disease risk. Work completed in the past year reveals that A) orosensory stimulation influences lipid metabolism B) foods high in total fat, but low in saturated fat, can improve plasma lipid profiles and not pose a risk to weight gain C) viscosity influences satiety and, as a consequence, possibly energy balance and D) short-term rapid weight loss may promote improved long-term adherence to an energy-restricted diet.

Publications

  • Mattes RD. The taste of fat elevates postprandial triacylglycerol. Physiol Behav 2001 (in press).
  • Tittelbach TJ, Mattes RD. Oral stimulation influences postprandial triacylglycerol concentrations in humans: nutrient specificity. J Am Col Nutr 2001 (in press).
  • Tittelbach TJ, Mattes RD. Effect of orosensory stimulation on postprandial thermogenesis in humans. Physiol Behav 2001 (in press).
  • Mattes RD, Rothacker D. Beverage viscosity is inversely related to postprandial hunger in humans. Physiol Behav 2001 (in press).
  • Mattes RD. Feeding behaviors and weight loss outcomes over 64 months. Eating Behav 2001 (in press).
  • Mattes RD. Oral Exposure to butter, but not fat replacers elevates postprandial triacylglycerol concentration in humans. J Nutr 2001;131:1491-1496.
  • Tittelbach TJ, Mattes RD, Gretebeck RJ. Postexercise substrate utilization after a low vs. high glycemic meal during energy restriction in the obese. J Appl Physiol 2000;8:496-505.
  • Lowe MR, Friedman MI, Mattes RD, Kopyt D, Gayda C. Comparison of verbal and pictoral measures of hunger during fasting in normal weight and obese humans. Obesity Res 2000;8:566-574.
  • Mattes RD, Boushey CJ. To read or not to read original research articles: It should not be a question. J Am Diet Assoc 2000;100(2):171-174.
  • Mattes RD. Nutritional implications of the cephalic-phase salivary response. Appetite 2000;34:177-183.
  • DiMeglio DP, Mattes RD. Liquid versus solid carbohydrate: effects on food intake and body weight. Int J Obesity 2000;24:794-800.
  • Kirkmeyer SV, Mattes RD. Effects of food attributes on hunger and food intake. Int J Obesity 2000;24:1167-1175.
  • Mattes RD, Bormann L. Effects of (-) Hydroxycitric acid on appetite variables. Physiol Behav 2000;7187-94.


Progress 10/01/99 to 09/30/00

Outputs
EFFECTS 0F ORAL FAT EXPOSURE ON LIPID METABOLISM - Findings from the first of two completed studies suggest that there is a taste component for fat and that it stimulates an elevation of serum triglycerides (TG). The second completed study indicated oral exposure to dietary fat or carbohydrate does not alter postprandial thermogenesis, but additional analyses are planned. The taste of margarine once again raised serum TG. A study currently underway, is exploring the effects of oral fat stimulation on the insulin response to and its influence on the rise of TG levels. It will also evaluate whether responses differ between individuals with high and low basal TG levels. The final related study will explore the relationship between fat taste sensitivity and taste bud number. This study has received human subject approval and pilot studies are underway. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR RISK - A chronic feeding study was completed in the United States. Preliminary evidence indicates incorporation of peanuts in a diet can reduce serum TG levels, raise serum magnesium and not pose a threat to body weight. Analyses are still underway. An acute feeding study was completed in Ghana showing hunger responses were similar to those in the U.S., but that cultural factors influence other responses such as the cephalic phase salivary response. A chronic feeding trial is underway in Ghana. An acute feeding study exploring the effects of peanut oil consumption on hunger, food intake and glucose tolerance was completed in the U.S. Analyses are underway. EFFECTS OF GINGKO BILOBA ON CHEMOSENSORY FUNCTION AND ALERTNESS - A study exploring the effects of acute and chronic exposure to Gingko biloba on taste and smell sensitivity and post-lunch alertness was nearly completed. EFFECTS OF FOOD COMPOSITION ON HUNGER AND SATIETY - The effects of liquid meal replacements matched on energy, nutrient content and chemosensory properties, but varying in viscosity was completed. The higher viscosity meal led to a significantly greater suppression of hunger over 4 hours. A manuscript describing these findings is in preparation. IMPROVING THE ACCURACY OF SELF-REPORTED DIET RECORDS - We hypothesized that concurrent regular logging of other information could improve the accuracy of records by promoting contemporaneous recording rather than reliance on memory. One study was completed that demonstrated the incidence of implausible records was reduced by about 50% with concurrent hourly logging of hunger. A manuscript describing this work is in press. A second study exploring the efficacy of long term use of this technique is currently underway.

Impacts
Our work is helping to define the dietary factors that influence food choice, energy balance and health risk. Through these studies foods and food attributes that promote health are being identified and characterized. This provides a basis for promotion of these items that should increase consumer demand. At the same time, it is anticipated that application of the findings will improve health and reduce healthcare costs.

Publications

  • Mattes RD, Faulkner B. 1999. Salt Sensitivity classification in normotensive adults. Clinical Science, 1999;96:449-459.
  • Singleton MJ, Mattes RD. 1999. Sweetener augmentation of serum triacylglycerol during a fat challenge test in humans. J Am Col Nutr, 18:179-185.
  • Mattes RD, Westby E, DeCabo R, Falkner B. 1999. Dietary compliance among salt-sensitive and salt-insensitive normotensive adults. Am J Med Sci, 317:287-294.
  • Friedman MI, Ulrich P, Mattes RD. 1999. A figurative measure of subjective hunger sensations. Appetite, 32:395-404.
  • DiMeglio DP, Mattes RD. 2000. Liquid versus solid carbohydrate: Effects on food intake and body weight. Int'l J Obes, 24:794-800.
  • Kirkmeyer SV, Mattes RD. 2000. Effects of food attributes on hunger and food intake. Int'l J Obes (In press).
  • Mattes, RD, Beauchamp GK. 2000. Individual Differences in Bitter Taste: Dietary Implications. In: Wallace B, Kunzendorf RG, (eds.), Individual Differences in Conscious Experience. John Benjamins: Amsterdam, Pp. 107-131.
  • Mattes RD. 1999. Innate and acquired taste preferences for the macronutrients and salt, (Guy-Grand et al., eds). Progress in Obesity Research. John Libby & Co: London, Pp. 173-185.
  • Schiller MR, Mattes RD. 2000. Grant and Project Proposals. In: Chernoff R. (ed.), Communicating as Professionals 3rd ed. American Dietetic Assoc., (in press).
  • Mattes RD. 2000. Research methods for human sensory systems and food evaluation. In: Monson, ER. (Ed.), Research: Successful Approaches. American Dietetic Association (In press).
  • Lermer CM, Mattes RD. 1999. Perception of dietary fat: Ingestive and metabolic implications. Progress in Lipid Research; 38:117-128.
  • Yazici N, Mattes RD. 1999. Cultural influences on food intake. Healthline; 18(5): 6-7, 10-11.
  • Lermer CM, Mattes RD. 1999. Cognitive influences on food intake. Healthline; 18(6): 6-7.
  • Mattes RD, Boushey CJ. 2000. To read or not to read original research articles: It should not be a question. J Am Dietet Assoc; 100;171-174.
  • Mattes RD Nutritional implications of the cephalic-phase salivary response. Appetite 2000;34:1767-183.


Progress 10/01/98 to 09/30/99

Outputs
EFFECTS OF ORAL FAT EXPOSURE ON LIPID METABOLISM-Three inter-related studies are currently underway on this topic. One entails assessing the effects of oral exposure to nothing, mashed potatoes only (vehicle control), mashed potatoes with butter (a dietary fat), or mashed potatoes with protein, carbohydrate or fat-based fat replacers on the post-prandial tryglyceride concentration. Preliminary findings indicate that butter leads to a higher peak triglyceride concentration and a significantly longer duration of elevated levels. This confirms earlier findings of an augmentation of post-prandial triglycerides following oral fat exposure. The second study is exploring whether the chemosensory cue is olfactory of gustatory. To date, 14 individuals have completed testing and three are currently active. The third study is exploring the efficacy of different fatty acids in initiating the triclyceride response and whether there is also an effect on post-prandial thermogenesis. This study was just initiated and 3 subjects are now active in the protocol. Pilot work on a fourth related issue is also underway. Evidence suggests an association between taste bud number and sensitivity to fat. The capability to count taste buds was recently developed and a project exploring this association will begin in the Fall of 1999. EFFECTS OF PEANUTS ON HUNGER, SATIETY, FOOD INTAKE AND CARDIOVASCULAR RISK-Work on this project is continuing in the USA and Ghana. 12 individuals have completed a chronic feeding study focusing on the effects of peanut consumption on cardiovascular risk in the USA and the final 3 subjects are currently under study. Preliminary findings indicate inclusion of peanuts in the diet can reduce serum triglyceride levels while having little influence on total energy intake or body weight. A parallel study is now underway in Ghana where 22 individuals have been recruited. Work on an acute study exploring the effects of peanuts on hunger, satiety and food selection was completed in Ghana and data analyses are currently underway. EFFECTS OF GINGKO BILOBA ON CHEMOSENSORY FUNCTION AND ALERTNESS-A study exploring effects of acute and chronic exposure to gingko biloba on taste and smell sensitivity and post-lunch alterness was recently initiated. Subject recruitment and testing are underway. EFFECTS OF FOOD COMPOSITION ON HUNGER AND SATIETY-Two studies were conducted on the effects of breakfast foods varying in nutrient composition on hunger and food selection. The first, focused on beverages of varying protein content and the second contrasted effects of 7 typical US breakfast foods. Data collection was completed for both studies and analyses are underway. Preliminary findings indicate that protein content and viscosity are important determinants of satiety and energy intake. HEALTH EFFECTS OF THE CEPHALIC PHASE SALIVARY RESPONSE-Saliva helps to clear substrate for bacteria in the oral cavity and therby protects against dental caries. The influence of sensory stimulation on the salivary response to foods has not been determined. A project exploring this issue has been designed and testing will begin in late fall, 1999.

Impacts
(N/A)

Publications

  • Mattes RD, Faulkner B. Salt Sensitivity classification in normotensive adults. Clinical Science 1999;96:440-459
  • Singleton MJ, Mattes RD. Sweetner augmentation of serum triacylglycerol during a fat challenge test in humans. J Am Col Nutr 1999;18:179-185.
  • Mattes RD, Westby E, DeCabo R, Falkner B. Dietary compliance among salt-sensitive and salt-insensitive normotensive adults. Am J Med Sci 1999;317:287-294.
  • Friedman MI, Ulrich P, Mattes RD. A figurative measure of subjective hunger sensations. Appetite 1999;32:395-404.
  • Lermer CM, Mattes RD. Preception of dietary fat: Ingestive and metabolic implications. Progress in Lipid Research 1999;38:117-128.
  • Yazici N, Mattes RD. Cultural influences on food intake. Healthline 1999; 18(5):6-7, 10-11.
  • Lermer CM, Mattes RD. Cognitive influences on food intake. Healthline 1999; 18(6):6-7.


Progress 10/01/97 to 09/30/98

Outputs
SALT-SENSITIVITY CLASSIFICATION - Work on this project was completed. The findings are that the traditional dietary approach to salt-sensitivity classification has poor reliability, sensitivity and specificity. Salt-sensitive and salt-insensitive groups achieved a marked and sustained reduction of dietary sodium. However, the salt-sensitive participants did not exhibit a hedonic shift or acclimation to the new diet so their ability to make a life-long change of dietary behavior remains uncertain. Two manuscripts describing these findings have been submitted for publication. DETERMINANTS OF THE PREFERRED LEVEL OF FAT IN THE DIET - Data coding for the component exploring determinants of the preferred level of fat in foods has been completed and analyses are underway. Preliminary findings indicate sensory factors are prepotent over metabolic cues, but can be modified through manipulation of the frequency of exposure to the sensory properties of dietary fats. A second aim of this project is to explore the role of oral sensory stimulation on lipid metabolism. Thirteen individuals have completed testing and the remaining 12 have been recruited. Preliminary findings suggest only fatty acids are effective modulators of postprandial lipid metabolism (the fat replacers tested have not elevated postprandial plasma triacylglycerol levels). EFFECTS OF CARBOHYDRATES ON POSTPRANDIAL LIPID METABOLISM - This study was completed and did not support a role for differences in sensory properties in the effects of sugars on lipid metabolism. However, the data indicated that a low dose of glucose was an effective enhancer of postprandial triacylglycerol concentration following a fat challenge (perhaps due to its weak effect on insulin release). A manuscript describing this work has been submitted for publication. EFFECTS OF PEANUTS ON HUNGER, SATIERY, FOOD INTAKE AND CARDIOVASCULAR RISK - A manuscript describing the findings from the initial preload study has been submitted for publication. The identical study is now underway in Accra, Ghana where peanuts are a staple commodity to permit cross-cultural comparisons. A chronic feeding study designed to further explore the effects of peanut consumption on ingestive behavior, energy balance, body composition and cardiovascular risk status is now in progress in the U.S. THE ENERGETICS OF ALCOHOL METABOLISM. Pilot studies were completed on 9 individuals. The results indicated moderate ethanol use was associated with increased daily energy expenditure and this could account for the smaller than expected effect of ethanol on body weight. These preliminary findings were incorporated in a grant submitted to the National Institutes of Health 10/1/98 to conduct a much larger and more definitive study. EFFECTS OF FOOD RHEOLOGY ON ENERGY BALANCE - This project was completed. As hypothesized dietary compensation was weaker for energy provided as a fluid than a solid and over a one month supplementation period, weight gain was observed only with the fluid. A manuscript describing the results in preparation.

Impacts
(N/A)

Publications

  • Mattes RD. Chemical Senses and Nutrition. In: Shils ME, Olson JA, Shike M, Ross CA (eds.), Modern nutrition in health and disease 9th edition. Philadelphia: Lea & Febiger (in press, 1999).
  • Mattes, RD, Beauchamp GK. Individual Differences in Bitter Taste: Dietary Implications. In: Kunzendorf RG, Wallace B (eds.), Individual Differences in Conscious Experience (in press, 1999).
  • Mattes RD. Position of The American Dietetic Association: Fat Replacers. J Am Dietet Assoc 1998; 98: 463-468.
  • Mattes RD, Westby E, DeCabo R, Falkner B. Dietary compliance among salt-sensitive and salt-insensitive normotensive adults. Am J Med Sci (in press, 1999).


Progress 10/01/96 to 09/30/97

Outputs
EFFECTS OF PEANUTS ON HUNGER, FOOD INTAKE, ENERGY EXPENDITURE AND CORONARY HEART DISEASE RISK - During the past year, an intervention study was conducted with 12 male and 12 female adults to determine the effects of a 500kcal peanut preload on hunger and food intake. To identify the factor(s) associated with outcome measures, responses were also monitored to randomly presented isoenergetic loads of peanut butter (rheology control), almonds (tree nut), chestnuts (macronutrient control), chocolate (sensory control) as well as pickles (matched on weight), rice cakes (matched on volume) or no load (time control) at one week intervals. A statistically significant and comparable reduction in hunger was observed for all isoenergetic loads while the weight, volume and time controls lead to no immediate decline and a significant elevation at 3 hours relative to baseline. Total energy intake was comparable across treatments and relative to baseline. Mean total daily fat intake was significantly higher following the peanut, peanut butter, almond and chocolate loads with the fatty acid composition reflecting the content of the loads. In summary, peanuts have a strong satiety value due to their high energy content, elicit dietary energy but not macronutrient compensation and promote ingestion of a diet with higher proportions of mono- and polyunsaturated fat. A new study is currently being planned to determine whether these short-term effects hold in a chronic feeding situation. If they do, the data suggest that peanuts may be a healthy snack that reduces coronary heart disease risk status. HEDONICS AND DIETARY INTAKE OF FAT - Work has continued on a project to explore the factors influencing the preferred level of fat in foods. Data coding and entry into the computer is almost complete. Analyses will begin shortly. We have also begun to examine the effects of protein, carbohydrate and fat-based fat replacers on lipid metabolism in normolipemic humans. To date, 8 individuals are enrolled in a study planned to involve 20 individuals. No data analyses have been conducted. SALT-SENSITIVITY: COMPLIANCE AND BLOOD PRESSURE RESPONSE - Work has continued on a project to determine whether sensory-based indices hold predictive power for salt-sensitivity classification. The final 6 study participants are enrolled and are in the final phase of the study - adherence to a reduced sodium diet. Data coding and entry into the computer are almost complete. Analyses will begin shortly. FOOD RHEOLOGY AND ENERGY BALANCE - The effects of liquid and solid versions of carbohydrates on food selection and energy and macronutrient balance are being explored in this study. The first 4 of an anticipated 20 subjects have been enrolled. No data analyses have been undertaken. ENERGETICS OF ALCOHOL METABOLISM - The final 2 subjects completed testing. Sample analyses and data coding are underway.

Impacts
(N/A)

Publications

  • Mattes RD. The taste for salt in humans. Am J Clin Nutr 1997;65(Suppl): 692S-697S.
  • Mattes RD. Physiologic responses to sensory stimulation by food: Nutritional implications. J Am Dietet Assoc 1997;97:406-413.
  • Rankin KM, Mattes RD. Toxic agents, chemosensory function and diet. Handbook of Human Toxicology. CRC Press, Inc.: Boca Raton, Ohio. 1997; Pp. 347-367.