Interaction of The Chemical Senses With Nutrition

Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism.
Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet-taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research.
This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.

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Contributors
Participants
Preface
Samuel Lepkovsky
Part I Effects of Nutritive State on Chemical Senses
1 Importance of Saliva in Diet-Taste Relationships
I. Introduction
II. The Salivary Glands
III. Dietary Influences on Saliva
IV. Salivary Influences on Taste Perception
V. Research Needs
References
2 Factors Affecting Acceptance of Salt by Human Infants and Children
I. Introduction
II. Responses to Salt and Sugar in Early Development: A Review
III. Developmental Shifts in Salt Acceptance
IV. Research Needs
References
3 Effects of Dietary Protein on the Taste Preference for Amino Acids in Rats
I. Introduction
II. Taste Preference and Protein Intake in Rats during Growth
III. Changes of Taste Preference in Rats Fed a Diet with or without L-Lysine Deficiency
IV. Relation among Protein Intake, Taste Preference, and Genetic Predispositions
V. Research Needs
VI. Conclusion
References
4 Preference Threshold for Maltose Solutions in Rats Treated Chronically with the Components of an Oral Contraceptive
I. Introduction
II. Methods
III. Results
IV. Discussion
V. Summary
References
5 The Chemical Senses and Nutrition in the Elderly
I. Introduction: Nutritional Status in the Elderly
II. Chemosensory Loss in the Elderly: Review of the Literature
III. Chemosensory Preference and Biochemical Indexes in the Elderly
IV. Discussion and Conclusions
V. Research Needs
References
6 Micronutrients and Taste Stimulus Intake
I. Introduction
II. Effects of Deficiencies on Taste Preferences
III. Experimental Data
IV. Future Research
References
7 Effect of Non-Insulin-Dependent Diabetes Mellitus on Gustation and Olfaction
I. Introduction
II. Methods
III. Results
IV. Discussion
V. Summary
References
Part I Discussion
Part II Effects of the Cephalic Phase on Digestion and Absorption
8 Intragastric Feeding of Fats
I. Introduction
II. Review of Intragastric Feeding
III. Research Needs
References
9 The Stomach and Satiety
I. Introduction
II. Gastric Emptying of Liquids
III. Intestinal Control of Gastric Emptying
IV. The Two Phases of Gastric Emptying
V. The Stomach and Glucose Consumption
VI. The Stomach and Chow Intake
VII. Cholecystokinin and Gastric Distention
VIII. Conclusions
References
10 The Cephalic Phase of Gastric Secretion
I. Introduction
II. The Cephalic Phase of Gastric Secretion
III. Research Needs
References
11 The Gut Brain and the Gut-Brain Axis
I. Introduction
II. The Gut Brain
III. The Gut-Brain Axis
IV. Peptides
V. Research Goals
VI. Summary
References
12 Cephalic Phase of Digestion: The Effect of Meal Frequency
I. Introduction
II. Critical Review and Discussion of Subject Matter
References
Part II Discussion
Part III Consequences of Food Palatability to Nutrition
13 Changing Hedonic Responses to Foods during and after a Meal
Introduction
Sensory-Specific Satiety: Basic Studies
Nutrient-Specific Satiety
The Role of Sensory Properties of Food in Satiety
Changes in the Palatability of Uneaten Foods
Effects of Variation in the Sensory Properties of Foods on Food Intake
Conclusions
References
14 Role of Variety of Food Flavor in Fat Deposition Produced by a "Cafeteria" Feeding of Nutritionally Controlled Diets
Introduction
"Cafeteria" Feeding as a Model for Dietary Obesity
Preference Tests for Food Flavors and Texture
"Cafeteria" Feeding Experiments with Nutritionally Controlled Diets
V. Conclusions
References
15 Quantitative Relationship between Palatability and Food Intake in Man
I. Introduction
II. A Brief-Exposure Taste Test for Measuring Intrinsic Palatability
III. Relationship of Intrinsic Palatability to Food Consumption
IV. Needs for Future Research
V. Summary and Conclusions
References
Part III Discussion
Part IV Interplay of Chemical Senses with Nutrient Metabolism
16 Taste and the Autonomic Nervous System
I. Introduction
II. The Afferent Limb
III. The Efferent Limb
IV. The Central Projections
References
17 Caudal Brainstem Integration of Taste and Internal State Factors in Behavioral and Autonomic Responses
I. Introduction
II. The CBS Receives Input from Oral Exteroceptors That Evaluate the Sensory Characteristics of Food
III. The CBS Is a Site of Metabolic Interoceptors
IV. The CBS Contains Simple Reflex Connections between Oral Exteroceptor Input and Autonomic and Behavioral Effector Output
V. The CBS Contains Connections between Exteroceptive Input and Behavioral Effector Output for the Production of Discriminative Responses to Taste
VI. Interoceptive Input from Food Deprivation and Insulin-Induced Hypoglycemia Is Integrated with Oral Afferent Information within the CBS to Control the Ingestive Consummatory Behavior of Chronically Decerebrate Rats
VII. Conclusion
References
18 Possible Participation of Oro-, Gastro-, and Enterohepatic Reflexes in Preabsorptive Satiation
I. Introduction
II. Regulation of Glycemia
III. Hepatic Receptors and Control of Food Intake
IV. The Hepatic Hypothesis of Feeding
V. Preabsorptive Satiation
VI. Oropharyngeal Receptors
VII. Gastric Distention Receptors
VIII. Gastrointestinal Chemoreceptors
IX. Gastrointestinal Hormones
X. Possible Relation between Satiation and Lipostasis
XI. Conclusions
References
19 Effects of Protein and Carbohydrate Ingestion on Brain Tryptophan Levels and Serotonin Synthesis: Putative Relationship to Appetite for Specific Nutrients
I. Introduction
II. Diet, Brain Tryptophan Uptake, and Serotonin Synthesis
III. Diet, Brain Tryptophan and Serotonin, and Appetite
IV. Summary and Conclusions
References
20 Time Course of Food Intake and Plasma and Brain Amino Acid Concentrations in Rats Fed Amino Acid-Imbalanced or -Deficient Diets
I. Introduction
II. Time Course of the Food-Intake Response
III. Feeding Patterns
IV. Dietary Choice
V. Amino Acid Concentrations in Plasma, Brain, and Cerebrospinal Fluid
VI. Operant Response
VII. Brain Areas Implicated
VIII. Amino Acid and Neurotransmitter Concentrations in Brain
IX. Monoamines in the Prepyriform Cortex
References
Part IV Discussion
Part V Conclusion
21 Concluding Remarks
Text
Index