A5007227805- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Sensory Analysis and Statistical Methods
- Obesity, Physical Activity, Diet
- Consumer Attitudes and Food Labeling
- Nutritional Studies and Diet
- Diet and metabolism studies
- Eating Disorders and Behaviors
- Multisensory perception and integration
- Advanced Chemical Sensor Technologies
- Regulation of Appetite and Obesity
- Smoking Behavior and Cessation
- Culinary Culture and Tourism
- Categorization, perception, and language
- Dietary Effects on Health
- Neural and Behavioral Psychology Studies
- Environmental Education and Sustainability
- Obesity and Health Practices
- Nutrition, Health and Food Behavior
- Biochemical effects in animals
- Fatty Acid Research and Health
- Fermentation and Sensory Analysis
- Cognitive Functions and Memory
- Education, Sociology, Communication Studies
- Color perception and design
Wageningen University & Research
2014-2023
's Heeren Loo
2015-2019
Food & Nutrition
2015
TiFN
2014
In the current study we show that non-verbal food-evoked emotion scores significantly improve food choice prediction over merely liking scores. Previous research has shown measures correlate with choice. However, is no strong predictor for in real life environments. Therefore, focus within recent studies shifted towards using emotion-profiling methods successfully can discriminate between products are equally liked. it unclear how well from predict actual and/or consumption. To test this,...
Abstract A consensus workshop on low-calorie sweeteners (LCS) was held in November 2018 where seventeen experts (the panel) discussed three themes identified as key to the science and policy of LCS: (1) weight management glucose control; (2) consumption, safety perception; (3) nutrition policy. The aims were identify reliable facts LCS, suggest research gaps propose future actions. panel agreed that LCS is demonstrated by a substantial body evidence reviewed regulatory current levels even...
We are surrounded by sensory food cues, such as odors, that may trigger (un)conscious decisions and even lead to (over)eating, it is therefore crucial better understand the effect of odors on behavioral responses. Food odor exposure has been shown enhance appetite for products with similar properties: sensory-specific appetite. This suggests based previous encounters foods, we have learned detect nutritional content through our sense smell. investigated influence aware macronutrient-related...
Appealing product characteristics, such as flavors, may stimulate e-cigarette use. While switching to e-cigarettes reduce harm for smokers, concerns exist about use among never-smokers. The role of flavors in the decision switch or refrain from vaping is unclear. This study used a bottom–up approach investigate relation between flavor preferences and individual factors related various user groups. A cross-sectional survey was conducted never-users (n = 407), smokers 138), dual users 122),...
Several health organizations recommend lowering the consumption of sweet-tasting foods. The rationale behind this recommendation is that a lower exposure to sweet foods may reduce preferences for tasting foods, thus sugar and energy intake, in turn aiding obesity prevention. However, empirical data supporting narrative are lacking. In fact, relatively little known about contribution long-term taste on one's sweetness preferences.The primary objective randomized controlled trial assess effect...
Abstract Even though deficits in olfactory function affect a considerable part of the population, neuronal basis remains scarcely investigated. To achieve better understanding how smell loss affects neural activation patterns and functional networks, we set out to investigate patients with dysfunction using magnetic resonance imaging (fMRI) stimulation. We used patients’ scores on standardized test as continuous measure function. 48 (mean threshold discrimination identification (TDI) score =...
Variation in equine caudal cervical spine morphology at C6 and C7 has high prevalence Warmblood horses is suspected to be associated with pain a large mixed-breed group of horses. At present no data exist on the relationship between radiographic phenotype clinical presentation case-control study.To establish frequency radiographically visible morphologic variation signs compare this without signs. We hypothesised that occurrence case would not differ from control group, indicating there...
Human memory may show sensitivity to content that carried fitness-relevance throughout evolutionary history. We investigated whether biases in human food spatial exist and influence the eating behavior of individuals within modern environment. In two lab studies with distinct samples 88 participants, had re-locate foods on a map computer-based task using visual (Study 1) or olfactory 2) cues signaled sweet savory high- low-calorie foods. Individuals consistently displayed an enhanced for...
Abstract All species face the important adaptive problem of efficiently locating high-quality nutritional resources. We explored whether human spatial cognition is enhanced for high-calorie foods, in a large multisensory experiment that covertly tested location memory people who navigated maze-like food setting. found individuals incidentally learned and more accurately recalled locations foods – regardless explicit hedonic valuations or personal familiarity with foods. In addition, bias...
Glycaemic control is important in metabolic diseases such as diabetes and impaired glucose tolerance. L-arabinose inhibits the hydrolysis of sucrose into fructose. So far little known about its functionality different food matrices. We assessed effect replacing with drinks cereal foods on blood insulin healthy adults. Glucose responses were reduced when was replaced by drinks. Replacement did not affect responses, however it peak. without a drink responses. Therefore, potentially good...
Eating rate (ER) is now recognised as an important driver of food and energy intake, strongly influenced by a food's texture. However, little known about how the textures multiple components combined affect ER composite dish. In full cross-over study, 54 healthy participants (age: 25 ± 7 years, BMI: 22 3 kg/m2) consumed 12 different pasta dishes. The dishes comprised single penne or carrot (hard soft; 4 samples), soft) with tomato sauce (4 carrots samples). Behavioural coding analysis was...
Abstract Sensory food cues in our surroundings, such as odors, trigger decisions that may lead to (over)eating. These occur mainly outside of people’s awareness. Therefore, it is crucial better understand the effect (non-consciously exposure of) odors on behavioral responses. Moreover, sensory-specific appetite suggests odor enhance for products with similar properties taste and calorie content, inferring we can detect nutrient content through sense smell. Our previous research showed...