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中的有益特性会导致超重和肥胖。能量和营养成分是贡献因素，但感官特性占主导地位。所有食品或饮料感官特性的组合被称为风味，并且越来越多地与肥胖的发生和流行相关。人们对风味日益浓厚的兴趣源于最近的饮食趋势以及与感官刺激机制和功能相关的发现。例如，风味化合物（例如非营养性甜味剂、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，但对食欲的影响不确定。民族风味和浓烈风味食品的消费增加导致感官多样性增加，但对摄入量的影响尚不清楚。此外，新的有效刺激（例如脂肪酸、钙）；已经提出了它们的受体的新位置（舌头、肠、肺、肌肉）和新的作用（例如，肠肽的释放）。这些最新进展及其对健康的重要影响要求召开一次会议来评估当前的知识、理解上的差距以及未来研究的有希望的途径。此应用程序请求为此目的提供部分支持。摄入行为研究中心 (IBRC) 计划主办一次国际会议，以培养与 A) 文化食物模式相关的批判性思维； B) 每个感觉系统如何独立和集体地对风味和喂养做出贡献； c)风味测量； D) 在产品开发和治疗干预中使用香料。会议将由开幕全体演讲和墙报会议组成；专题会议，其中一系列免费的受邀演讲，随后由受邀讨论者主持讨论；以及确定新的、富有成效的研究方向的最终会议。会议将向学术界、临床界、食品工业界、公共卫生界、政策界和媒体界开放。该会议将由 IBRC 主办，该组织此前已举办过类似会议并每两年出版三次会议记录。 公共卫生相关性：食品供应的风味正在迅速变化，对有效感官刺激、检测部位及其生理效应的了解也在迅速变化；所有这些对摄入量和体重都有不确定的影响。建议召开一次邀请演讲者和讨论者参加的国际会议，以批判性地回顾当前的知识，找出差距并提出新的研究机会。该会议记录将被出版，并应有助于与肥胖管理相关的基础和应用研究以及政策决策。