2011 Symposium on Flavors and Feeding

2011年风味与饲喂研讨会

基本信息

批准号：
8205339
负责人：
RICHARD D MATTES
金额：
$ 1.15万
依托单位：
PURDUE UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2011
资助国家：
美国
起止时间：
2011-07-01 至 2012-06-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8205339
关键词：
Acute Affective Applied Research Area Basic Science Behavioral Beverages Body Weight Calcium Capsaicin Cinnamon - dietary Clinical Communities Complex Consumption Cues Desire for food Detection Development Eating Energy Intake Ensure Esthesia Exposure to Fatty Acids Fatty acid glycerol esters Feeding behaviors Flavoring Food Food Energy Food Industry Food Patterns Food Supply Fostering Funding Health Health Policy Human Hunger Incidence Individual Intake International Intestines Knowledge Label Literature Location Lung Maintenance Measurement Muscle Nutrient Obesity Operative Surgical Procedures Overweight Patient Self-Report Peptides Physiological Physiology Policies Population Prevalence Prevention Property Psychology Public Health Publishing Qualifying Recommendation Regulation Reporting Request for Applications Research Rewards Role Saffron Satiation Science Sensory Series Signal Transduction Site Spices Stimulus Sweetening Agents System Therapeutic Intervention Thermogenesis Thinking Time Tongue Translating Tumeric Weight Weight Gain base consumer demand energy balance energy density feeding food flavor food science improved interest lectures meetings nutrition obesity management oxidation piperine posters product development prospective receptor sensory stimulus sensory system symposium trend

项目摘要

DESCRIPTION (provided by applicant): Increasing evidence implicates the rewarding properties of foods in the positive energy balance leading to overweight and obesity. Energy and nutrient content are contributors, but sensory properties are dominant. The combination of all of a food or beverages sensory properties is termed flavor and is increasingly implicated in the incidence and prevalence of obesity. The expanding interest in flavor derives from recent dietary trends and findings related to the mechanisms and functions of sensory stimulation. For example, flavor compounds (e.g., non-nutritive sweeteners, fat replacers) are increasingly added to the food supply to moderate its energy density with uncertain effects on appetite. Greater consumption of ethnic and intensely flavored foods has led to increased sensory variety with unknown effects on intake. Further, new effective stimuli (e.g., fatty acids, calcium); new locations for their receptors (tongue, intestine, lung, muscle) and new effects (e.g., release of gut peptides) have been proposed. These recent developments and their important health implications call for a conference to evaluate current knowledge, gaps in understanding and promising avenues of future research. This application requests partial support for this purpose. The Ingestive Behavior Research Center (IBRC) plans to host an international conference that will foster critical thinking related to A) cultural food patterns; B) how each sensory system contributes to flavor and feeding independently and collectively; C) flavor measurement; and D) the use of flavors in product development and for therapeutic interventions. The meeting will be comprised of an opening plenary lecture and poster session; topical sessions where a series of complimentary invited presentations are followed by discussion led by invited discussants; and a culminating session to identify new, fruitful research directions. The meeting will be open to the academic, clinical, food industry, public health, policy and media communities. It will be hosted by the IBRC who has held similar meetings and published the proceedings on a biennial basis three prior times. PUBLIC HEALTH RELEVANCE: The flavor of the food supply is changing rapidly as is knowledge of effective sensory stimuli, sites of detection and their physiological effects; all with uncertain effects on intake and body weight. An international conference with invited speakers and discussants is proposed to critically review current knowledge, identify gaps and propose new research opportunities. The proceedings will be published and should aid basic and applied research and policy decisions related to obesity management.

描述（由申请人提供）：越来越多的证据暗示食物在正能量平衡中的奖励性能导致超重和肥胖。能量和养分含量是贡献者，但感觉特性是主导的。所有食物或饮料的感觉的感觉被称为风味，并且越来越涉及肥胖症的发生率和流行率。对风味的兴趣不断扩大，源于最近与感觉刺激的机制和功能有关的饮食趋势和发现。例如，越来越多地将风味化合物（例如，非营养的甜味剂，脂肪替代品）添加到食物供应中，以适应其能量密度，并对食欲不确定。更大的种族和风味食品的消费导致感觉的增加，对摄入量的影响未知。此外，新的有效刺激（例如脂肪酸，钙）；已经提出了其受体（舌，肠，肺，肌肉）和新作用（例如，肠道肽的释放）的新位置。这些最新的发展及其重要的健康影响要求会议来评估当前知识，理解差距以及未来研究的有希望的途径。此应用程序为此提供部分支持。 Intestive行为研究中心（IBRC）计划举办一次国际会议，该会议将培养与A）文化食品模式有关的批判性思维； b）每个感官系统如何独立，共同促进风味和喂养； c）风味测量； d）在产品开发和治疗干预措施中使用口味。会议将由开幕式讲座和海报会议组成；主题会议，其中一系列免费的邀请演讲之后是由受邀讨论者主持的讨论；以及一个最终的会议，以确定新的富有成果的研究指示。会议将向学术，临床，食品行业，公共卫生，政策和媒体社区开放。它将由IBRC主持，他举行了类似的会议，并以两年一时的时间发表了诉讼。公共卫生相关性：随着有效的感觉刺激，检测部位及其生理影响的了解，食物供应的风味正在迅速变化；所有这些都对摄入量和体重产生不确定的影响。提议与受邀演讲者和讨论者举行的国际会议，以批判性地审查当前知识，识别差距并提出新的研究机会。会议录将发布，并应帮助与肥胖管理有关的基础和应用研究和政策决策。