Progress 10/01/10 to 09/30/13
Outputs
Target Audience: Target audiences include adults tested in the laboratory setting, those in health care settings and worksite, and children at educational centers and health care facilities. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and laboratory-based experiences for emerging health professionals. The results have been translated to improve diets to lower cardiovascular disease and cancer risk as well as to identify genetic markers for dietary risk of chronic diseases such as obesity, cardiovascular disease, cancer and alcoholism. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? The grant-supported activities have provided overal 1000 hours of research experience for undergraduates and graduate students in health-related fields. How have the results been disseminated to communities of interest? Project findings were translated into book chapters and presentations at scientific and translational meetings. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The project has generated new knowledge and actions for improving health through optimal diets related to variation in chemosensory function and food preference. The continued research with Aronia berry provides valuable direction on how to maximize the berry juice liking while maintaining high levels of the health-promoting polyphenols (Park et al, 2013; Duffy et al, 2014). Preliminary data generated allowed us to obtain funding from the National Institute on Drug Abuse to study how taste variation influences nicotine exposure and behaviors in flavored e-cigarettes and other tobacco products. We have generated new knowledge on explaining variation in oral sensation with a novel taste receptor genotype (Rawal et al, 2014), effective methods to block vegetable bitterness to improve vegetable taste and palatability (Sharafi et al, 2012) with research that was shared at the American Association for the Advancement of Science Meeting in February 2013. Through broad-based collaborations, we have translated our findings into ways to lower dietary-risk of obesity and cardiovascular disease for application to a variety of settings. This includes novel methods to assess dietary risk of obesity and CVD in adults (Sharafi et al, 2013) and children (Roy-O'Reilly et al, 2013). As a direct impact, our oral sensory protocol has been translated into population-based assessment tools to expand knowledge of chemosensory influences on diet and health. This includes the formation of a taste protocol for the NIH Toolbox Project (Coldwell et al, 2013) and a chemosensory testing protocol in the National Health and Nutrition Examination Survey (Duffy et al, 2013).
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Rawal S, Hayes JE, Wallace MR, Bartoshuk LM, Duffy VB. Do polymorphisms in the TAS1R1 gene associate with broader differences in human taste intensity? Chem Senses. 2013 Oct;38(8):719-28.
- Type:
Book Chapters
Status:
Published
Year Published:
2014
Citation:
Duffy VB, Hayes JE. Smell, taste, and oral somatosensation: age-related changes and nutritional implications. In:
Chernoff, R (ed.), Geriatric Nutrition: The Health Professionals Handbook. (2014) 4th Edition, Jones and Bartlett
Publishers, 115-164.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Roy-OReilly M, Miano D, Silvis S, Heynes C, Duffy VB, Smith SR. The Feasibility and Utility of Using a Brief Dietary
Screener in the Pediatric ED. Presented at the Pediatric Academic Societies Meeting, May 2013, Washington, DC and The Eastern Society for Pediatric Research, Philadelphia, PA, May 2013.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Sharafi M, Duffy VB, Miller RJ, Winchester SB, Sullivan MC. Do Dietary Behaviors of Adult Preterms Explain Some of the
Elevated Future Risk of Cardiovascular Disease (CVD)? Experimental Biology Conference, April 2013, Boston, MA,
FASEB J. 26, 1067.6.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Hutchins-Wiese HL, Duffy VB, Watkins BA, Li Y, Kenny AM. A novel tool for dietary assessment of omega-3
polyunsaturated fatty acids (PUFA) status in healthy postmenopausal women. Experimental Biology Conference, April
2013, Boston, MA, FASEB J. 26, 616.1.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Park J, Rawal S, Brand MH, Durocher S, Sharafi M, Duffy VB. Aronia berry juice sensory analysis by harvest time and oral sensory phenotype. Association for Chemoreception Sciences (AChemS) Meeting, April 2013, Huntington Beach, CA.
Chem Sense 2014.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Multi-Level Interventions To Improve Vegetable Consumption in Children. Invited talk to the Fixing the Broken Tomato:
What We Like and Why We Like It symposium at the Association for the Advancement of Sciences Meeting, Boston, MA,
February 2013.
- Type:
Conference Papers and Presentations
Status:
Awaiting Publication
Year Published:
2014
Citation:
Duffy VB, Rawal S, Bolling BW, Park J, Brand MH. Enhancing Sweetness and Palatability of Aronia Juice via Added
Sugars and Olfactory Flavoring. Submitted to the Association for Chemoreception Sciences Annual Meeting, April 2014,
Bonita Bay, FL, Chem Senses, in press.
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: Outputs completed during the third year of funding fall into activities, dissemination and service. For activities, standard procedures adhered to human subject regulations while enrolling new participants and analyzing data for contribution to scientific meetings and peer-reviewed publications. Scientific and cross-disciplinary collaborations were established or maintained within the University of Connecticut (UConn) system, the United States and abroad. The UConn College of Agriculture and Natural Resources collaborations produced preliminary data on how taste phenotype influences oral sensations and liking of Aronia Berry juice, a locally grown shrub with high level of health-promoting polyphenols. My team shared expertise with UConn Health Center researchers on analyzing how taste genotypes influence nicotine behaviors of pregnant women and how to study the impact of variation in oral sensation on nicotine exposure in flavored e-cigarettes and other flavored nicotine products. Our scientific output on taste phenotype/genotype, oral sensations and vegetable behaviors has advanced through continued collaborations with researchers at Penn State and the University of Florida. We have translated our findings into identifying dietary risk of cardiovascular disease in adults born prematurely through collaborations with researchers at Brown University. Preliminary evidence on the utility of our food liking survey to assess omega-3 fatty acid status in older women was shown by collaborations between researchers at Eastern Michigan University and the UConn. We tested and validated our liking survey as a rapid and valid tool for assessing dietary intake of children and connecting taste with prevention of obesity through collaborations with community-based preschools, Connecticut Children's Medical Center, psychologists at the University of Birmingham in the UK, and researchers at Yale University. The results of our findings have been disseminated in peer-reviewed scientific publications, at scientific conferences with researchers and clinicians, and through educational experiences for students. The grant-supported activities have provided over 1000 hours of research experience for undergraduates and graduate students in health-related fields. PARTICIPANTS: The following individuals worked on this project, including Valerie B. Duffy, Shristi Rawal, and Mastaneh Sharafi. The grant-supported activities have provided over 1000 hours of research experiences for undergraduates and graduate students in health-related fields, including undergraduates at the University of Connecticut (Carly Heynes, Anna Garret, Veronika Marczyk, Kayla Jaekel, Jeeha Park) and graduate students at the University of Connecticut (Shristi Rawal, Mastaneh Sharafi, Shymaa Ata) and the University of Birmingham, United Kingdom (Anna Flogel). Collaborators include Drs. Pouran Faghri, Mark Brand, and Brad Bolling from the University of Connecticut, College of Agriculture and Natural Resources; Drs. Cheryl Oncken and Mark Litt from the University of Connecticut Health Center; Dr. John E. Hayes from the Pennsylvania State University; Drs. Linda M. Bartoshuk and Peggy R. Wallace from the University of Florida; Dr. Mary C. Sullivan from Brown University; Connecticut School Readiness and Head Start Centers in New Britain, Waterbury and Meriden; Dr. Jacqueline Blissett from the University of Birmingham in the UK; Dr. Susan Mayne from Yale University School of Public Health; Dr. Sharon Smith from the Connecticut Children's Medical Center; and Dr. Heather Hutchins-Weise from Eastern Michigan State University. TARGET AUDIENCES: Target audiences include adults tested in the laboratory setting, those in health care settings and the worksite, and children at educational centers and health care facilities. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and research experiences for emerging health professionals. The results have been translated to improve diets and lower cardiovascular disease and cancer risk as well as to identify genetic markers for dietary risk of chronic diseases such as obesity, cardiovascular disease, cancer and alcoholism. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has generated new knowledge and actions for improving health through optimal diets related to variation in chemosensory function and food preference. The research with Aronia berry provides valuable direction on how to maximize the berry juice liking while maintaining high levels of the health-promoting polyphenols. New knowledge generated from this funding allowed us to contribute to a Tobacco Center Grant in response to an FDA call for proposals to study how taste variation influences nicotine exposure and behaviors in flavored e-cigarettes and other tobacco products. We have generated new knowledge on explaining variation in oral sensation with novel taste receptor genotype (Rawal et al, revision under review), effective methods to block vegetable bitterness to improve vegetable taste and palatability (Sharafi et al, 2012) with research to be shared at the American Association for the Advancement of Science Meeting in February 2013. Through broad-based collaborations, we have translated our findings into ways to lower dietary-risk of obesity and cardiovascular disease for application to a variety of settings. As a direct impact, our oral sensory protocol has been translated into population-based assessment tools to expand knowledge of chemosensory influences on diet and health. This includes the formation of a taste protocol for the NIH Toolbox Project (Coldwell et al, in press) and a chemosensory testing protocol in the National Health and Nutrition Examination Survey (Duffy et al, 2012). Through our research of connecting oral sensation with chronic disease risk through food preference, we have designed and tested a food liking survey as a measure of dietary intake. We have found that our food liking survey is a rapid, feasible, and valid screening tool for fruit and vegetable consumption in children and a screening tool for assessing dietary behaviors that increase the risk of obesity and/or cardiovascular risk in children and adults (Peracchio et al, 2012; Scarmo et al, 2012; Sharafi et al, 2012). The food liking survey also may identify adults most responsive to a diet-focused program to promote weight loss and avoid weight gain across the winter holidays (Shanley et al, 2012). We have manuscripts and scholarly outputs in preparation that report on: novel associations between taste genotype and flavored cigarette use in women; sensory analysis of Aronia Berry juice by oral sensory phenotype; the food liking tool as a method to assess omega-3 fatty acid status of women, to inform dietary interventions to lower cardiovascular risk of adults born prematurely, to track dietary changes to promote weight loss across a worksite weight loss intervention; and to screen for dietary risk of obesity in children admitted to an large, urban Emergency Department.
Publications
- Sharafi M, Hayes JE, Duffy VB. Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype. 2012. Chemosensory Perception 10.1007/s12078-012-9137-5. Available on Dec 30, 2012 at www.springerlink.com/openurl.aspgenre=article&id=doi:10.1007/s12078- 012-9137-5.
- Scarmo S, Henebery K, Peracchio H, Cartmel B, Lin H, Ermakov IV, Gellermann W, Bernstein PS, Duffy VB, Mayne ST. 2012. Skin carotenoid status measured by resonance Raman spectroscopy as a biomarker of fruit and vegetable intake in preschool children. Eur J Clin Nutr. 2012; 66(5):555-60.
- Peracchio HL, Henebery KE, Sharafi M, Hayes JE, Duffy VB. 2012. Otitis media exposure associates with dietary preference and adiposity: A community-based observational study of at-risk preschoolers. Physiol Behav. 2012 May 15;106(2):264-71.
- Shanley E, Thompson C, Elman L, Kelly K, Kontra E, Muchnick J, SchwarzC, Smith T, Faghri P, Duffy VB. 2012. Nutrition-focused Worksite Healthy Weight Intervention During the Fall/Winter Holiday Season: Pilot Program Successes and Lessons Learned. 2012 FNCE meeting, Philadelphia, PA Sept 2012.
- Sharafi M, Duffy VB, Miller RJ, Winchester SB, Fogel A, Sullivan MC.2012. Differences in Food Preference and Dietary Restraint between Young Adult Preterms versus Controls May Parallel Future Chronic Disease Risk. 2012 FNCE meeting, Philadelphia, PA Sept 2012.
- Duffy VB, Doty RL, Hayes JE, Rawal S, Hoffman HJ. 2012. A Chemosensory Component in the 2012 National Health and Nutrition Examination Survey (NHANES): Adults Ages 40+ Years. Association for Chemoreception Sciences (AChemS) Meeting, April 2012, Huntington Beach, CA. Chem Sense 2013; doi: 10.1093/chemse/bjs091: 19.
- Duffy VB. 2012. Taste Gene Polymorphism, Dietary Behaviors and Health. Invited talk to the Chemical Senses in Health and Disease Symposium at the Association for Chemoreception Sciences Meeting, Huntington Beach, CA, April 27th, 2012. Chem Sense 2013; doi: 10.1093/chemse/bjs091: 6.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: Outputs completed during second year of funding on Variation in Oral Sensation and Dietary Risk of Cardiovascular Disease fall into activities, services and dissemination. For activities, standard procedures were implemented to adhere to human subject regulations and address the study aims. New participants were recruited and enrolled in the study. Existing and new data were analyzed for contribution to scientific meetings. The supported grant activity provided 640 hours of research experience for undergraduates in the health fields. Scientific collaborations were established or maintained with researchers at Penn State University, University of Florida, Tufts University, Brown University, and the University of Connecticut and its Health Center for advancement of the study aims. Collaborations with Penn State and University of Florida identified oral sensory genes that explain our liking for foods and beverages that have significant health implications such as sweets and vegetables. We assisted Tufts University collaborators evaluate and analyze data from their chemosensory testing of clinical populations who have diabetes. The collaborations with Brown University involve translating findings of dietary assessment with food liking surveys into practice of a longitudinal assessment of risk of cardiovascular disease in adults who were born prematurely. The collaborations across the University of Connecticut and Health Center serve to translate variation in food liking into dietary recommendations that support a healthy weight via a healthful diet, a positive relationship with eating, and thus sustainable diets for long-term weight management. Results have been disseminated in peer-reviewed scientific publications. Preliminary results of the research were presented and discussed with researchers and clinicians at the American Dietetic Association Food and Nutrition Conference and the Association for Chemoreception Sciences annual meeting. PARTICIPANTS: The following individuals worked on this project including Valerie B. Duffy and Mastaneh Sharafi. Undergraduate research experiences were provided to Kristen Mathieson, Erika Baranowski, Camila Escobar, Stephanie Guerra. Collaborators include Nirupa Matthan and Alice Lichtenstein from Tufts University; John Hayes from PennState University; Linda Bartoshuk and Peggy Wallace from the University of Florida; Pouran Faghri at the University of Connecticut; Heather Hutchins-Weise at the University of Connecticut Health Center, Mary Sullivan at Brown University. TARGET AUDIENCES: Target audiences include adults tested in the laboratory setting and those reached at the worksite. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and laboratory-based experiences for emerging health professionals. The results have been translated to improve diets to lower cardiovascular disease and cancer risk as well as to identify genetic markers for dietary risk of chronic diseases such as obesity, cardiovascular disease, cancer and alcoholism. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has generated new knowledge and actions for improving health through optimal diets related to variation in chemosensory function and food preference. This new knowledge was reviewed in two invited chapters. One serves as authoritative texts for basic nutritional science, human and clinical nutrition, and public health nutrition that is used extensively by students (undergraduate and graduate) and a primary reference for health professions, research scientists, and science editors. The other is recognized as primary reference for geriatric nutrition for the same audience. We continue to utilize our database to find new associations between taste receptor genes, oral sensations, and preference for nutritionally-significant foods that we presented at an international scholarly meeting. Through collaborations, we have translated our findings into application for a worksite weight loss program for employees who have a high-risk of cardiovascular disease. Our work has been translated into a chemosensory protocol for the 2012 National Health and Nutrition Examination Survey. Our findings and those of others were translated into application during an educational session in a meeting that reaches dietetics practitioners from around the world. We have manuscripts and scholarly outputs in preparation that report on: novel associations between taste genotype or phenotype, oral sensations and food preferences, adiposity; identify diet preferences that association with cardiovascular disease risk in adults who were born prematurely; and modifying the bitterness of vegetables to improve vegetable preference. We are working with new collaborations to bring this research on taste and the liking survey into practice to identify and lower risk of poor diet and obesity in children and adults.
Publications
- Duffy VB. Nutrition and the chemical senses. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, and Ziegler TR (ed), Modern Nutrition in Health and Disease, 2012, eleventh edition, in press.
- Duffy VB, Hayes JE. Smell, taste, and oral somatosensation: age-related changes and nutritional implications. In: Chernoff, R (ed.), Geriatric Nutrition: The Health Professional Handbook. Jones and Bartlett Publishers, updated, invited revision, 2012, in press.
- Faghri P, Duffy VB, Benson N, Cherniack MG. Worksite weight loss intervention for employees in stressful workplaces: A pilot study and baseline survey indicators of success. Submitted to Journal of Obesity & Weight loss Therapy. 2012.
- Rawal S, Wallace MR, Bartoshuk LM. Duffy. sAC SNP Associates with Human Sweet, Bitter and Umami Sensations and Hedonics. Association for Chemoreception Sciences Meeting, April 2011, St. Petes Beach, Florida. AChemS Meeting, April 2011, St. Petes Beach, Florida.
- Sweet, Savory, Crunchy, Creamy: Satiating Effects of Taste and Texture. Invited talk, ADA Food and Nutrition Conference and Expo, September 25th, 2011, San Diego, CA.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Outputs completed during first year of funding on Variation in Oral Sensation and Dietary Risk of Cardiovascular Disease fall into activities, services and dissemination. For activities, standard procedures were developed and implemented to adhere to human subject regulations and address the study aims. New participants were recruited and enrolled in the study. Existing and new data were analyzed for contribution to scientific meetings. The supported grant activity provided 480 hours of research experience for undergraduates in the health fields. Scientific collaborations were established or maintained with researchers at Penn State University, University of Florida, Tufts University, Brown University, and the University of Connecticut for advancement of the study aims. Collaborations with Penn State and University of Florida aim to identify oral sensory genes that explain our liking for foods and beverages that have significant health implications such as vegetables and alcoholic beverages. We aimed to test our laboratory findings in clinical populations who have diabetes with collaborators at Tufts University. The collaborations with Brown University involve translating findings of dietary assessment with food liking surveys into practice of a longitudinal assessment of risk of cardiovascular disease in adults who were born prematurely. The collaborations across the University of Connecticut serve to translate variation in food liking into dietary recommendations that support weight loss as appropriate, a healthful diet, a positive relationship with eating, and thus sustainable diets for long term weight management. Results have been disseminated in peer-reviewed scientific publications. Preliminary results of the research were presented and discussed with researchers and clinicians at the American Dietetic Association Food and Nutrition Conference and the Association for Chemoreception Sciences annual meeting. PARTICIPANTS: The following individuals worked on this project including Valerie B. Duffy and Katryna Minski. Undergraduate research experiences were provided to Angela Ampofo, Samantha Trupin, and Kavita Patel. Collaborators include Nirupa Matthan and Alice Lichtenstein from Tufts University; John Hayes from PennState University; Linda Bartoshuk and Peggy Wallace from the University of Florida; Pouran Faghri at the University of Connecticut; Mary Sullivan at Brown University. TARGET AUDIENCES: Target audiences include adults tested in the laboratory setting and those reached at the worksite. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and laboratory-based experiences for emerging health professionals. The results have been translated to improve diets to lower cardiovascular disease and cancer risk as well as to identify genetic markers for dietary risk of chronic diseases such as obesity, cardiovascular disease, cancer and alcoholism. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has generated new knowledge for improving health through optimal diets. We have continued to find support of the hypothesis that variation in taste and oral sensation influences food preferences and dietary selection, which in turn will affect level of cardiovascular (CVD) risk quantified by traditional and emerging markers. We have identified novel associations between taste receptor genes (single nucleotide polymorphisms) and the intensity of taste sensations as well as dietary risk of CVD including liking and/or intake of vegetables, grapefruit juice, coffee, and alcoholic beverages. These data were available in the peer-reviewed journal, Chemical Senses, in December 2010. We utilized our database to find associations between consumption of vegetables and two measures of genetic variation in taste (TAS2R38 gene and number of fungiform papilla on the tongue tip). These data were published in a relatively new, but highly regarded peer-reviewed journal in the field, Chemosensory Perception. Regarding salt intake, we published a paper in the peer-reviewed journal, Physiology & Behavior, that links variation in salt sensation, with differences in liking of high salt foods, and intake of sodium. We have manuscripts in preparation that review the chemosensation, nutrition and aging, assessing taste for population-based studies, the influence of middle ear infection on preference for vegetables, liking of high-fat/sweet food and risk of obesity in preschoolers. We are working with new collaborations to bring this research on taste and the liking survey into practice to identify and lower risk of poor diet and obesity in children and adults.
Publications
- Hayes JE, Wallace MR, Knopik VS, Herbstman D, Bartoshuk LM, Duffy VB. Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors towards common bitter beverages in adults. Chem Senses 2011, available online 12/16/10 chemse.oxfordjournals.org/content/early/2010/12/16/chemse.bjq132.full .
- Duffy VB, Hayes JE, Davidson AC, Kidd JR, Kidd KK, Bartoshuk LM. Vegetable intake in college-aged adults is explained by oral sensory phenotypes and TAS2R38 genotype. Chemosensory Perception, 2010; 3(3-4):137-148. Available online on August 23, 2010 at www.springerlink.com/content/9h425217p82g2g73/.
- Hayes JE, Sullivan BS, Duffy VB. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiology and Behavior, 2010; 100 (5): 369-380.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Outputs completed during first year of funding on Variation in Oral Sensation and Dietary Risk of Cardiovascular Disease fall into activities, services and dissemination. For activities, standard procedures were developed and implemented to adhere to human subject regulations and address the study aims. New participants were recruited and enrolled in the study. Existing and new data were analyzed for contribution to scientific meetings. The supported grant activity provided over 1000 hours of research experience for undergraduates in the health fields. We collaborated with chemosensory researchers across the country on the NIH Toolbox project and developed brief measures to assess taste genetics and taste functioning for population-based studies and for consideration in the next National Health and Nutrition Examination Survey. Scientific collaborations were established or maintained with researchers at Penn State University, Tufts University, Roswell Park Cancer Institute, Brown University, University of Florida, University of Massachusetts, and Yale University for advancement of the study aims. The work with Penn State involved how variation in oral sensation influences salt sensation, liking and intake of high-sodium foods. We aimed to test our laboratory findings in clinical populations who have diabetes with collaborators at Tufts University and who have genetic differences in glycemic response with collaborators at the Roswell Park Cancer Institute. The collaborations with Brown University involve translating findings of dietary assessment with food liking surveys into practice of a longitudinal assessment of risk of cardiovascular disease in adults who were born prematurely. Collaborations with the University of Florida aim to identify oral sensory genes that explain our liking for foods and beverages that have significant health implications such as vegetables and alcoholic beverages. The collaborations with University of Massachusetts serve to translate variation in food liking into dietary recommendations that support weight loss as appropriate, a healthful diet, a positive relationship with eating, and thus sustainable diets for long term weight management. Finally, our work with the food liking survey has been translated into identifying risk of low carotenoid status of preschoolers. This preschool food liking survey served as a method to test the impact of a school-based nutrition education program to improve vegetable and fruit intakes among economically-disadvantaged preschoolers. Results have been disseminated in peer-reviewed scientific publications. Preliminary results of the research were presented and discussed with researchers and clinicians at the International Conference on Dietary and Physical Activity Methods and the Association for Chemoreception Sciences annual meeting. PARTICIPANTS: The following individuals worked on this project including Valerie B. Duffy and Katryna Minski. Undergraduate research experiences were provided to Andrew Sholudko, Aliza Stern, Jessica Ehrentraut, Lindsay Ferraro, Alexis Lomax. Collaborators include Nirupa Matthan and Alice Lichtenstein from Tufts University; John Hayes from PennState University; Linda Bartoshuk and Peggy Wallace from the University of Florida; Marian R. Flum and Laura Punnet at University of Massachusetts Lowell; Pouran Faghri at the University of Connecticut; Susan Mayne at Yale University; Mary Sullivan at Brown University; Susan Coldwell at the University of Washington. TARGET AUDIENCES: Target audiences include adults tested in laboratory setting and those reached at the worksite. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and laboratory-based experiences for emerging health professionals. The results have been translated to improve diets among preschoolers who are economically disadvantaged in nutrition education outreach programs and to provide tools for researchers to assess chemosensation and diet in population-based studies. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has generated new knowledge for improving health through optimal diets. We have continued to find support of the hypothesis that variation in taste and oral sensation influences food preferences and dietary selection, which in turn will affect level of cardiovascular (CVD) risk quantified by traditional and emerging markers. New data analysis has uncovered that adult females who have the best sense of smell (and best ability to perceive oral sensations from foods/beverages) are most likely to follow healthful dietary patterns, have highest liking for fruits/vegetables, and the most favorable serum triglycerides. We are preparing these findings for submission as a peer-reviewed scientific publication. We continue to identify novel associations between taste receptor genes (single nucleotide polymorphisms) and the intensity of taste sensations as well as dietary risk of CVD including liking and/or intake of vegetables, grapefruit juice, coffee, and alcoholic beverages. These data are being prepared for peer-reviewed scientific manuscripts. As published in a peer-reviewed journal, we used oral phenotype (measured by bitterness of propylthiouracil and quinine as well as number of taste papillae) to identify individuals who best liked lightly sweetened milk versus those who best liked highly sweetened cream. These optimal liking differences have implications for energy intake and obesity as the latter offers more than double the total calories. Regarding salt intake, we have a paper undergoing peer review that links variation in salt sensation, with differences in liking of high salt foods, and intake of sodium. Our research continues to support our contention that assessing food/beverage liking increases the ability to assess dietary risk of CVD and provide strategies to lower this dietary risk. As we report in a peer-reviewed paper, individuals who had greater affinity for high-fat foods but less liking for spicy foods had greater adiposities and resting blood pressures. These findings are being translated to advancing knowledge and improving health via the collaborative network supported by the grant. We have manuscripts in preparation that uses the food liking survey as a rapid and valid way to assess consumption of fruits and vegetables. The liking survey identified preschoolers who had the lowest liking for vegetables/fruit and lowest carotenoid status assessed by a novel, non-invasive biomarker. We are working with new collaborations to bring this research on taste and the liking survey into practice to identify and lower risk of poor diet and obesity in children and adults. Community-based programs are utilizing our food liking survey to identify dietary risk among preschool children and to help individualize weight loss strategies for adults. Through collaborations with the NIH Toolbox project, we have developed and tested measures of taste function and taste genetics for population-based studies and are proposing the liking survey as an ancillary measure in these studies to link chemosensation with dietary intake.
Publications
- Bartoshuk, L.M., Catalanotto, F.A., Duffy, V.B., Grushka, M., Mayo, V.D., Skarulis, M.C,, Snyder, D.J. 2009. Taste damage associated with otitis media. Chem. Senses 34:A1-A121; doi:10.1093/chemse/bjp032
- Minski, K.R., Bartoshuk, L.M., Hayes, J.E., Hoffman, H.J., Rawal, S., Duffy, V.B. 2010. NIH Toolbox: Proposed Food Liking Survey. Chemical Senses, in press
- Rawal, S., Bartoshuk, L.M., Coldwell, S.E., Hayes, J.E., Hoffman, H.J., Minski, K.R., Smutzer, G.S., Duffy, V.B. 2010. NIH Toolbox: Proposed Assessment of Taste Function and Phenotype. Chemical Senses, in press
- Swede, H., Rohan, T.E., Yu, H., Stevens, R.G., Brokaw, J., Levine, J., Brenner, B.M., Malchoff, C.D., Anderson, J.C., Duffy, V.B., Pleau, D.C., Rosenburg, D.W. 2009. Central adiposity and bioavailability of circulating IGF1 associated with number of aberrant crypt foci. Cancer Causes Control. 20(5):653-61
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Outputs completed during first year of funding on Variation in Oral Sensation and Dietary Risk of Cardiovascular Disease fall into activities, services and dissemination. For activities, standard procedures were developed and implemented to adhere to human subject regulations and address the study aims. New participants were recruited and enrolled in the study. Existing and new data were analyzed for contribution to scientific meetings. The supported grant activity provided over 1000 hours of research experience for undergraduates in the health fields. Scientific collaborations were established with researchers at Tufts University, Brown University, University of Florida, University of Massachusetts, Brock University and Yale University for advancement of the study aims. Collaborations were also established between this project and the NIH Toolbox project to develop comprehensive assessment tools for taste that can be disseminated to clinicians to use in various settings and to researchers for measuring taste-related health outcomes in longitudinal epidemiologic studies and prevention or intervention trials. The collaborations with University of Massachusetts serve to translate variation in food/beverage preference among nursing home employees into dietary recommendations that support weight loss as appropriate, a healthful diet, a positive relationship with eating, and thus sustainable diets for long term weight management. The collaborations with Brown University are to translate findings of dietary assessment with food liking surveys into practice of a longitudinal assessment of risk of cardiovascular disease in adults who were born prematurely. The work with Tufts University aims to test our laboratory findings in clinical populations who have diabetes. Collaborations with the University of Florida aim to identify oral sensory genes that explain our liking for foods and beverages that have significant health implications such as vegetables and alcoholic beverages. Finally, our work with the food liking survey has been translated into identifying risk of low carotenoid status of preschoolers. This preschool food liking survey is also being tested as a method to test the impact of a school-based nutrition education program to improve vegetable and fruit intakes among economically-disadvantaged preschoolers. Results have been disseminated in peer-reviewed scientific publications. Preliminary results of the research were presented and discussed with researchers and clinicians at the International Meeting of Smell and Taste, the Research Society on Alcoholism, and the Food and Nutrition Conference of the American Dietetic Association. Results have been submitted to the International Conference on Dietary and Physical Activity Methods and the Association for Chemoreception Sciences annual meeting. PARTICIPANTS: The following individuals worked on this project including Valerie B. Duffy and Katryna Minski. Undergraduate research experiences were provided to Andrew Sholudko and Aliza Stern. Collaborators include Nirupa Matthan and Alice Lichtenstein from Tufts University; John Hayes from Brown University; Linda Bartoshuk and Peggy Wallace from the University of Florida; Marian R. Flum and Laura Punnet at University of Massachusetts Lowell; Pouran Faghri at the University of Connecticut; Susan Mayne at Yale University; Mary Sullivan at Brown University; Susan Coldwell at the University of Washington. TARGET AUDIENCES: Target audiences include adults tested in laboratory setting and those reach at the worksite. This funding afforded the ability to deliver science-based knowledge through publications and presentations to scientists, presentations at conferences that reach health care professionals, and laboratory-based experiences for emerging health professionals. The results have been translated to improve diets among preschoolers who are economically disadvantaged in nutrition education outreach programs. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The project has generated new knowledge for improving health through optimal diets. We have continued to find support for our hypothesis that orosensory variation influences food preferences and dietary selection, which in turn will affect level of cardiovascular (CVD) risk quantified by traditional and emerging markers. New data analysis has uncovered that adult females who have the best sense of smell (and best ability to perceive oral sensations from foods/beverages) are most likely to follow healthful dietary patterns, have highest liking for fruits/vegetables, and the most favorable serum triglycerides. These findings connecting olfactory fitness and CVD risk will be presented this year at an international scientific conference. We continue to identify novel associations between taste receptor genes (single nucleotide polymorphisms) and the intensity of taste sensations as well as dietary risk of CVD including liking and/or intake of vegetables, grapefruit juice, coffee, and alcoholic beverages. These data are being presented at scientific conferences and prepared for peer-reviewed scientific manuscripts. As published in a peer-reviewed journal, we used oral phenotype (measured by bitterness of propylthiouracil and quinine as well as number of taste papillae) to identify individuals who best liked lightly sweetened milk versus those who best liked highly sweetened cream. These optimal liking differences have implications for energy intake and obesity as the latter offers more than double the total calories. Our research continues to support our contention that assessing food/beverage liking increases the ability to assess dietary risk of CVD and provide strategies to lower dietary risk of CVD. As reported in a peer-reviewed paper (in press), individuals who had greater affinity for high-fat foods but less liking for spicy foods had greater adiposities and resting blood pressures. These findings are being translated to advancing knowledge and improving health via the collaborative network supported by the grant. As submitted to a scientific conference, we have translated knowledge gained into a food liking survey to assess dietary adequacy of preschoolers. The survey identified preschoolers who had the lowest liking for vegetables/fruit and the lowest carotenoid status assessed by a novel, non-invasive biomarker. The liking survey offers a simple way to identify children who can benefit from interventions to increase fruit/vegetable intakes during childhood with the hopes that these positive dietary behaviors continue into adulthood.
Publications
- Hayes, J.E., Duffy, V.B. 2008. Oral sensory phenotype identifies level of fat and sugar required for maximal liking. Physiol. Behav. 3;95(1-2):77-87
- Hayes, J.E., Bartoshuk, L.M., Kidd, J., Duffy, V.B. 2008. Supertasting and PROP bitterness depends on more than the TAS2R38 gene. Chemical Senses 33(3):255-65
- Duffy, V.B., Hayes, J.E., Sullivan, B., Faghri, P. 2008. Surveying food/beverage preference: A tool for epidemiological studies to connect chemosensation with health outcomes. Invited talk to the Epidemiological Studies of Taste and Smell Symposium at the International Symposium on Olfaction and Taste, July 2008, San Francisco, CA. Ann. N. Y. Acad. Sci. (in press)
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