2011 Symposium on Flavors and Feeding

2011年风味与饲喂研讨会

• 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
• 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

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）：越来越多的证据表明，食物在正能量平衡方面的有益特性会导致超重和肥胖。能量和营养成分是主要因素，但感官特性是主要因素。所有食物或饮料的感官特性的组合被称为风味，它与肥胖的发病率和流行率的关系越来越大。人们对风味的兴趣越来越大，这源于最近的饮食趋势和与感官刺激的机制和功能有关的发现。例如，风味化合物（如非营养性甜味剂、脂肪替代品）越来越多地添加到食品供应中，以调节其能量密度，但对食欲的影响尚不确定。食用更多的民族风味和口味强烈的食物会增加感官的多样性，对摄入量的影响尚不清楚。此外，新的有效刺激（如脂肪酸、钙）；它们受体的新位置（舌、肠、肺、肌肉）和新作用（如肠肽的释放）已被提出。这些最近的发展及其对健康的重要影响要求召开一次会议，以评估目前的知识、理解上的差距和未来研究的有希望的途径。此应用程序为此请求部分支持。进食行为研究中心（IBRC）计划举办一次国际会议，以培养与以下方面有关的批判性思维：A)文化饮食模式；B)每个感官系统如何独立地和共同地对风味和喂养作出贡献；C)风味测定；D)在产品开发和治疗干预中使用香料。会议将包括开幕全体演讲和海报会议；专题会议，一系列免费的邀请演讲，然后由邀请的讨论者主持讨论；最后的会议确定新的，富有成效的研究方向。会议将向学术、临床、食品工业、公共卫生、政策和媒体界开放。它将由IBRC主办，IBRC此前曾三次举行过类似的会议，并每两年出版一次会议记录。