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1.
Demystifying wine tasting: Cognitive psychology's contribution.
Parr, WV
Food research international (Ottawa, Ont.). 2019;:230-233
Abstract
Over recent decades, cognitive psychology has made a significant contribution to our understanding of wine-tasting phenomena. At the most fundamental level the discipline's contribution has made us aware that even an apparently 'simple' judgment, such as noting that a wine's odour reflects over-ripe fruit, involves not just our nose but sophisticated cognitive processing. With its information-processing model of how people interact with their surrounding world, and its methodologies and theories regarding how we perceive, conceptualise, remember, image, make judgments, and communicate our experiences, cognitive psychology has markedly advanced our understanding of wine tasting and wine tasters. This review highlights notable wine sensory research outcomes that make evident the importance of a taster's cognitive processes in their wine analysis and appreciation. These include data providing evidence for colour-flavour perceptual bias, prototypical thinking, knowledge-based wine judgments, the close links between olfactory memory, autobiographical memory and emotion, and the notion of wine expertise. Further, it will be argued that such data demonstrate how a consensus model, still dominant in much wine sensory analysis, is limited at best and inappropriate for sensory analysis of complex products such as wine in many contexts. Critical to this argument is appreciating that differences amongst tasters, reflecting each individual's physiology, experience and knowledge, are valid data in themselves rather than 'error in the machine' as they were conceptualised within traditional consensus models of sensory analysis. The article terminates with reference to a promise for even greater understanding of wine tasting phenomena that the future offers by links between cognitive psychology's behavioural data and recent technological advances in neuropsychology and neurophysiology (e.g., cerebral imaging techniques).
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2.
The role of taste in alcohol preference, consumption and risk behavior.
Thibodeau, M, Pickering, GJ
Critical reviews in food science and nutrition. 2019;(4):676-692
Abstract
Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.
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3.
Values and value conflicts in snack providing of Dutch, Polish, Indonesian and Italian mothers.
Damen, FWM, Hofstede, GJ, Steenbekkers, BLPA, Vitaglione, P, Pellegrini, N, Fogliano, V, Luning, PA
Food research international (Ottawa, Ont.). 2019;:554-561
Abstract
This study investigates which values play a role in the decision of mothers about snacks to offer to their young children with a focus on the value conflicts that might occur. The study explores whether national culture is reflected in mothers' values in snack choice for their young children and the related value conflicts. Semi-structured interviews with 67 mothers of 2-7 years old children divided over 4 national cultures (Dutch, Polish, Indonesian and Italian) were conducted. Questions were asked about their values and value conflicts when providing a snack to their young children. Four key themes could be distinguished to cluster the mentioned values. The health-related key theme includes all values that are associated with the healthiness of the product, the child-related key theme all values that connects to the child, the time-related key theme includes the value convenience and the product-related key theme includes all values that are associated with the product itself. Dutch and Polish mothers mostly valued health of the snack, whereas Indonesian and Italian mothers mostly valued the preference of their child. Data also shows specific prevalence between values and nationalities: convenience was very important for Dutch mothers, valuing organic food was typical for Polish mothers, religion played a role for Indonesian mothers, while Italian mothers placed more value on brand compared to the mothers of other cultures. In all cultures, the value conflicts mentioned were mainly related to health.
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4.
Dietary intake and diet quality in children receiving treatment for cancer.
Goddard, E, Cohen, J, Bramley, L, Wakefield, CE, Beck, EJ
Nutrition reviews. 2019;(5):267-277
Abstract
This narrative synthesis aims to examine the dietary intake, diet quality, and dietary preferences of pediatric cancer patients during cancer treatment. Thirteen studies were eligible for review. Studies mostly investigated nutrient intake, with 7 reporting on children's food intake. There was consensus among studies, which reported suboptimal fruit and vegetable intake and a preference for savory, carbohydrate-based foods. Results suggest that pediatric cancer patients consume a limited variety of foods, with a high intake of noncore foods. Future research should aim to examine dietary food data against dietary guidelines to assess adequacy and variety within core food groups.
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5.
Taste, olfactory and texture related genes and food choices: implications on health status.
Precone, V, Beccari, T, Stuppia, L, Baglivo, M, Paolacci, S, Manara, E, Miggiano, GAD, Falsini, B, Trifirò, A, Zanlari, A, et al
European review for medical and pharmacological sciences. 2019;(3):1305-1321
Abstract
OBJECTIVE The food choices are due to a mixture of sensory signals including gustatory, olfactory, and texture sensations. The aim of this quality review was to update data about studies concerning genetics of taste, olfactory and texture receptors and their influence on the health status in humans. MATERIALS AND METHODS An electronic search was conducted in MEDLINE, Pubmed database and Scopus, for articles published in English until December 2018. Two independent researches selected the studies and extracted the data. RESULTS The review confirms the importance of inter-individual variations in taste, olfactory and texture related genes on food choices and their implications in the susceptibility to nutrition-related conditions such as obesity, dental caries, diabetes, cardiovascular disease, hypertension, hyperlipidemia and cancer. CONCLUSIONS The knowledge of variants in taste, olfactory and texture related genes can contribute to the prevention of diseases related to unhealthy nutrition. Further studies would be useful to identify other variants in the genes involved in these systems.
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6.
The credibility of the effects of functional food products and consumers' willingness to purchase/willingness to pay- review.
Plasek, B, Temesi, Á
Appetite. 2019;:104398
Abstract
The credibility aspect of any food product is important in order to find and keep consumers, which is especially true for functional foods. Market success of these products depends mostly on the credibility of their beneficial effects on health. The aim of this literature review was to identify aspects that make the positive health effect of a functional product credible for consumers. Based on the established connection between purchase intention and credibility, articles have been collected, summarized and restructured. Research papers have been analyzed through a two-step selection process. From 1724 studies, 54 were selected to discuss the above mentioned topics. It has been found that most of the studies focus on the credibility of health claims, while those exploring the connection between different kinds of product attributes and the credibility aspect of functional food products are rare. It is believed that other features can significantly affect this aspect and it is strategically important to know these factors influencing credibility. The literature analysis showed that willingness to purchase functional products is influenced by sensory and non-sensory-characteristics of the product, while willingness to pay is affected for example by consumers' trust in functional foods. On the issue of what influences the credibility of the health benefits of functional products, ambiguous information was found. While one of the most important factors influencing acceptance of functional foods is credibility of information, other researchers' results show no direct significant relationship between credibility of health claims and willingness to purchase. Credibility of health effect is also influenced by the base product and the carrier ingredient, the source of information, the product design and cultural roots of a country.
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7.
The persuasive effect of advergames promoting unhealthy foods among children: A meta-analysis.
Folkvord, F, van 't Riet, J
Appetite. 2018;:245-251
Abstract
Multiple studies have examined the effects of advergames promoting unhealthy foods on eating behavior among children. Although the individual results of the existing studies suggest that advergames have a significant influence on (predictors of) eating behavior, a lack of clarity concerning the size of the effect may impede policy actions. Therefore, a meta-analysis was conducted to examine the strength of the effect of playing advergames that promote unhealthy foods on (predictors of) eating behavior among children. Five electronic databases were searched for relevant publications (Web of Science, PsychInfo, Pubmed, JSTOR, and SCOPUS). Fifteen articles were considered eligible for inclusion and analyzed in the meta-analysis. Employing a random-effects model to estimate the composite effect of advergames yielded a small-to-moderate and significant effect of g = 0.30. Results showed that advergames promoting unhealthy foods induced unhealthy eating behavior among children. Although only a limited number of studies were included, this meta-analysis supports public health policy action that seeks to reduce children's exposure to unhealthy digital food marketing. Stricter regulation to protect children against new forms of (online) marketing techniques that promote unhealthy foods should be developed and implemented.
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8.
Learned pleasure from eating: An opportunity to promote healthy eating in children?
Marty, L, Chambaron, S, Nicklaus, S, Monnery-Patris, S
Appetite. 2018;:265-274
Abstract
Across the lifespan, eating is a common everyday act driven by the search for pleasure and reinforced by experienced pleasure. Pleasure is an innate indicator of the satisfaction of physiological needs, in addition to other attributes. Pleasure from eating is also learned and contributes to the development of children's eating habits, which remain mostly stable until adulthood. Based on classical models of determinants of food consumption behaviour, we identified three dimensions of pleasure from eating learned during childhood: 1/the sensory dimension, i.e., pleasure from sensory sensations during food consumption; 2/the interpersonal dimension, i.e., pleasure from the social context of food consumption; and 3/the psychosocial dimension, i.e., pleasure from cognitive representations of food. The objective of this narrative review is to explore whether these three dimensions may play a role in promotion of healthy eating behaviour among children. Up to now, it was assumed that providing nutritional information, pointing out which types of foods are "good" or "bad" for health, would drive healthier food choices in children. Today, we know that such strategies based on a cognitive approach toward eating have a limited impact on healthy choices and can even be counter-productive, leading children to avoid healthy foods. In the context of increasing rates of childhood obesity, new perspectives are needed to build efficient interventions that might help children adopt a healthy diet. This review suggests new directions for further research to test the efficacy of novel interventions that emphasize pleasure from eating.
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9.
Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.
Tepper, BJ, Melis, M, Koelliker, Y, Gasparini, P, Ahijevych, KL, Tomassini Barbarossa, I
Nutrients. 2017;(12)
Abstract
In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.
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10.
Changing children's eating behaviour - A review of experimental research.
DeCosta, P, Møller, P, Frøst, MB, Olsen, A
Appetite. 2017;:327-357
Abstract
The interest in children's eating behaviours and how to change them has been growing in recent years. This review examines the following questions: What strategies have been used to change children's eating behaviours? Have their effects been experimentally demonstrated? And, are the effects transient or enduring? Medline and Cab abstract (Ovid) and Web of Science (Thomson Reuters) were used to identify the experimental studies. A total of 120 experimental studies were identified and they are presented grouped within these 11 topics; parental control, reward, social facilitation, cooking programs, school gardens, sensory education, availability and accessibility, choice architecture and nudging, branding and food packaging, preparation and serving style, and offering a choice. In conclusion, controlling strategies for changing children's eating behaviour in a positive direction appear to be counterproductive. Hands-on approaches such as gardening and cooking programs may encourage greater vegetable consumption and may have a larger effect compared to nutrition education. Providing children with free, accessible fruits and vegetables have been experimentally shown to positively affect long-term eating behaviour. The authors recommend future research to examine how taste and palatability can positively affect children's attitudes and eating behaviour.