Background Research on dairy consumption in China is lacking, however, some evidence has demonstr... more Background Research on dairy consumption in China is lacking, however, some evidence has demonstrated significant changes in recent years, with a reported increase in the overall consumption of dairy products. To fully understand these changes, a systematic review was conducted to examine reported dairy intakes and differences between dairy consumption in different population groups in China. Methods: Web of Science, Embase, and PubMed databases were searched for studies published from January 2000 to September 2022. The China National Knowledge Infrastructure (CNKI) was used to retrieve papers available in Chinese. Papers reporting dietary intakes of dairy consumption across age, sex, and geographical location sub-groups were considered for inclusion in this review. In addition, this review includes the consumption of different types of dairy foods and changes in dairy intake over time. Results: Forty-seven papers were included in the present study. Twelve papers examined dairy con...
Abstract Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has... more Abstract Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has been investigated, but few studies have examined the sensory perception of ONS within different older adult cohorts. This study sought to investigate effects of older age, dentures, and medications on sensory perception, liking, and intake of a high- and low-viscosity ONS (0.009 and 0.177 Pa.s respectively at 50.1 s-1) and assess effects of ONS on appetite. Eighty older adults (51 aged 65-74 years, 29 aged 75+ years, mean age 74 ± 8 years, age range 65-97 years, 35 men, 45 women) evaluated two ONS over two different days. Each ONS (200 mL) was consumed over five sips (40 mL each). The panellists evaluated each sip using a check-all-that-apply questionnaire (CATA) comprising taste and texture attributes. After each CATA evaluation panellists recorded their liking using a 9-point hedonic scale followed by their hunger, fullness, desire to consume more ONS, and thirst using 100 mm visual analogue scales. The over 75 year olds had significantly lower appetite than the 65-74 year olds on tasting both ONS. Denture wearing influenced the mouthfeel while medications’ status effected the flavour perception of the high viscosity ONS. Liking did not change across the five sips for any study cohort, however, sensory perception changed with increasing sips. This study provides insight on factors affecting ONS adherence in older adults. Avoiding perceptions of watery/runny mouthfeel while maintaining creaminess may improve acceptability and adherence. The study justifies the CATA methodology for use in different older adult cohorts.
Annual Review of Food Science and Technology, 2020
Inborn genetic differences in chemosensory receptors can lead to differences in perception and pr... more Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Rather, distinct consumer groups may exist with different underlying genetic variations. Identifying genetic factors associated with individual variability can help better meet consumer needs through an enhanced understanding of perception and preferences. This review provides an overview of taste and chemesthetic sensations and their receptors, highlighting recent advances linking genetic variations in chemosensory genes to perception, food preference and intake, and health. With growing interest in personalized foods, this information is useful for both food product developers and nut...
Purpose Studies show that dairy fat consumed in the form of cheese reduce LDL-cholesterol concent... more Purpose Studies show that dairy fat consumed in the form of cheese reduce LDL-cholesterol concentration (LDL-c) compared to butter and mechanistic suggestions include the calcium content of cheese leading to enhanced faecal fat excretion. The aim of this study was to test the effect of varying the calcium content within a cheese, on faecal fat excretion as a primary outcome, and blood lipid markers, fasting glucose and calcium excretion as secondary outcomes. Methods 7 healthy males (BMI 18–25) participated in this randomized, cross-over control intervention, of 3 × 2 week periods. Diets contained 240 g/day cheese; a High Calcium Cheese (HCC) diet, a Reduced Calcium Cheese (RCC) diet, and a control arm: Reduced Calcium Cheese + CaCO3 Supplement (RCC + Supp) diet. Diets differed in calcium content and form but were otherwise controlled for energy and key macronutrients. Blood and 5-day faecal samples were collected. Results There was no significant difference in faecal fat excretion ...
Background Research on dairy consumption in China is lacking, however, some evidence has demonstr... more Background Research on dairy consumption in China is lacking, however, some evidence has demonstrated significant changes in recent years, with a reported increase in the overall consumption of dairy products. To fully understand these changes, a systematic review was conducted to examine reported dairy intakes and differences between dairy consumption in different population groups in China. Methods: Web of Science, Embase, and PubMed databases were searched for studies published from January 2000 to September 2022. The China National Knowledge Infrastructure (CNKI) was used to retrieve papers available in Chinese. Papers reporting dietary intakes of dairy consumption across age, sex, and geographical location sub-groups were considered for inclusion in this review. In addition, this review includes the consumption of different types of dairy foods and changes in dairy intake over time. Results: Forty-seven papers were included in the present study. Twelve papers examined dairy con...
Abstract Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has... more Abstract Sensory perception of Oral Nutritional Supplements (ONS) by older and younger adults has been investigated, but few studies have examined the sensory perception of ONS within different older adult cohorts. This study sought to investigate effects of older age, dentures, and medications on sensory perception, liking, and intake of a high- and low-viscosity ONS (0.009 and 0.177 Pa.s respectively at 50.1 s-1) and assess effects of ONS on appetite. Eighty older adults (51 aged 65-74 years, 29 aged 75+ years, mean age 74 ± 8 years, age range 65-97 years, 35 men, 45 women) evaluated two ONS over two different days. Each ONS (200 mL) was consumed over five sips (40 mL each). The panellists evaluated each sip using a check-all-that-apply questionnaire (CATA) comprising taste and texture attributes. After each CATA evaluation panellists recorded their liking using a 9-point hedonic scale followed by their hunger, fullness, desire to consume more ONS, and thirst using 100 mm visual analogue scales. The over 75 year olds had significantly lower appetite than the 65-74 year olds on tasting both ONS. Denture wearing influenced the mouthfeel while medications’ status effected the flavour perception of the high viscosity ONS. Liking did not change across the five sips for any study cohort, however, sensory perception changed with increasing sips. This study provides insight on factors affecting ONS adherence in older adults. Avoiding perceptions of watery/runny mouthfeel while maintaining creaminess may improve acceptability and adherence. The study justifies the CATA methodology for use in different older adult cohorts.
Annual Review of Food Science and Technology, 2020
Inborn genetic differences in chemosensory receptors can lead to differences in perception and pr... more Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Rather, distinct consumer groups may exist with different underlying genetic variations. Identifying genetic factors associated with individual variability can help better meet consumer needs through an enhanced understanding of perception and preferences. This review provides an overview of taste and chemesthetic sensations and their receptors, highlighting recent advances linking genetic variations in chemosensory genes to perception, food preference and intake, and health. With growing interest in personalized foods, this information is useful for both food product developers and nut...
Purpose Studies show that dairy fat consumed in the form of cheese reduce LDL-cholesterol concent... more Purpose Studies show that dairy fat consumed in the form of cheese reduce LDL-cholesterol concentration (LDL-c) compared to butter and mechanistic suggestions include the calcium content of cheese leading to enhanced faecal fat excretion. The aim of this study was to test the effect of varying the calcium content within a cheese, on faecal fat excretion as a primary outcome, and blood lipid markers, fasting glucose and calcium excretion as secondary outcomes. Methods 7 healthy males (BMI 18–25) participated in this randomized, cross-over control intervention, of 3 × 2 week periods. Diets contained 240 g/day cheese; a High Calcium Cheese (HCC) diet, a Reduced Calcium Cheese (RCC) diet, and a control arm: Reduced Calcium Cheese + CaCO3 Supplement (RCC + Supp) diet. Diets differed in calcium content and form but were otherwise controlled for energy and key macronutrients. Blood and 5-day faecal samples were collected. Results There was no significant difference in faecal fat excretion ...
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