Aim: The aim of our study was to evaluate a hypercaloric sweet milk-based oral nutrition supplement in a prospective 3-day study designed to assess the taste preferences of this oral nutritional supplement (ONS) in malnourished inpatients and the influence on adherence in daily intake.
Methods: A total of 46 in patients with recent weight loss were included in this study. One flavor (chocolate, vanilla or strawberry) was administered each day in a random way to each patient during 3 consecutive days. In the first 3 days, patients were asked to fill 2 questionnaires intended for reflecting ONS tolerance and acceptance.
Results: Sweet was better for chocolate flavor (3.9 ± 2.4 points) than for vanilla flavor (2.7 ± 2.3 points; p < 0.02) and strawberry flavor (3.1 ± 2.3 points; p < 0.01). Chocolate flavored ONSs were rated as having more aftertaste (3.4 ± 2.1 points) than vanilla (2.4 ± 2.1 points; p < 0.01) and strawberry (2.6 ± 1.5 points; p < 0.03). Patients who chose chocolate took a total of 20.7 ± 20.9 average bricks during hospitalization (1.95 ± 0.2 per day), patients who chose vanilla took 18.6 ± 21.0 bricks (1.90 ± 0.7 per day) and finally patients who chose strawberry took 14.5 ± 13.5 bricks during admission (1.78 ± 0.1 per day; p < 0.01).
Conclusions: The taste preferences of all the ONSs are similar although the consumption is high in chocolate flavored ONS during hospitalization. Sweetness may have influenced this finding.
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http://dx.doi.org/10.1159/000440684 | DOI Listing |
JAMA Health Forum
December 2024
Department of Health Policy and Management, Yale School of Public Health, New Haven, Connecticut.
Importance: More than one-quarter of US residents live in states or localities that restrict sales of flavored electronic nicotine delivery systems (ENDS), often as a means to reduce youth vaping. Yet, how these policies affect young adult vaping and smoking remains unclear.
Objective: To estimate the effects of ENDS flavor restrictions on ENDS use and cigarette smoking among young adults (age 18-29 years) in the US.
Food Chem
December 2024
Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Resources, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. Electronic address:
In this study, the aroma profiles of high- and low-alcohol Jiangxiangxing Baijiu were compared through sensory analysis, revealing significant differences in acidic, floral, fruity, smoky and oxidized oil notes. To further clarify the underlying causes of aroma differences, we examined the concentrations of 106 important compounds, revealing that the concentrations differences between the two were generally 1 to 2 times. Furthermore, the determination results of the olfactory thresholds (OTs) indicated that the OT of 87 aroma compounds was less than the OT, with 68 compounds exhibiting OT changes ranging from 2 to 17 times.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
December 2024
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Canada.
Amadori compounds (ACs) are key intermediates of the Maillard reaction, and found in various thermally processed foods. Simultaneous analysis of multiple ACs is challenging due to the complex amino acid and carbohydrate compositions, and the different food matrices. Most studies focus on the effects of ACs on food flavor and related sensory properties, but not their biological functions.
View Article and Find Full Text PDFMolecules
December 2024
Institute of Molecular and Industrial Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22, 90-537 Łódź, Poland.
Limiting and/or slowing down the starch digestion process and consequently the release of glucose can be an important strategy for the prevention of type 2 diabetes (T2D). The aim of the current in vitro study was to assess the anti-diabetic and antioxidant potential of red radish leaves of the Carmen, Jutrzenka, Saxa, and Warta cultivars. In the context of anti-diabetic activity, the effect of leaves on potato starch digestion and free glucose binding, as well as inhibitory effects of leaf extracts against α-amylase and α-glucosidase and non-enzymatic glycation (AGEs) were determined.
View Article and Find Full Text PDFFoods
December 2024
Faculty of Food Science, Department of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 7, 10-719 Olsztyn, Poland.
The aim of this study was to identify and analyse consumer perceptions regarding the health benefits of different dairy products in Poland. This study examines the consumption frequency of selected dairy products in Poland and the health benefits which consumers associate with their regular consumption. It also explores how demographic factors, such as age, gender, and consumption frequency, influence these perceptions and identifies which dairy products are the most linked to specific health benefits.
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