Objective: Flavors enhance nicotine e-cigarette appeal by altering sensory experience. Females may be more sensitive to tobacco-associated cues and uniquely affected by flavor. The current study is an exploratory analysis to examine differences by sex on reward, appeal, and sensory experience of popular e-cigarette flavors.
Methods: Adults (N = 121) who use cigarettes (≥1 cigarette/day) were enrolled in a laboratory study in which they vaped four e-cigarette flavors (tobacco, cherry, menthol, vanilla; in separate lab sessions) in one of two freebase nicotine concentrations (6 mg/ml,18 mg/ml). Following exposures, participants rated e-cigarette reward using the Drug Effects Questionnaire (DEQ), flavor and overall e-cigarette appeal using Labeled Hedonic Scales (LHS), and intensity of flavor, irritation, coolness, fruitiness, and sweetness using Generalized Labeled Magnitude Scales (gLMS). Linear mixed models were conducted for outcomes to analyze effects of sex, flavor, and sex x flavor interaction.
Results: For DEQ ratings, there was a trend (p = .08) toward a sex x flavor interaction, in which menthol flavor produced more reward than other flavors for females, but not males. For LHS ratings, there was a significant sex x flavor interaction (p = .03) for overall e-cigarette experience with females but not males rating menthol higher than other flavors. All gLMS scales but irritation showed that females generally had greater differences between flavors compared to males (ps ≤ 0.03).
Conclusion: Menthol in e-cigarettes may play an important role in mediating appeal and/or reward among females. This may be due in part to their ability to better detect sensory effects of e-cigarettes.
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http://dx.doi.org/10.1016/j.ypmed.2024.108114 | DOI Listing |
Clin Sci (Lond)
January 2025
Department of Medicine, Division of Clinical Pharmacology, Vanderbilt University Medical Center, Nashville, TN, U.S.A.
Salt sensitivity of blood pressure (SSBP) is a complex physiological trait characterized by changes in blood pressure in response to dietary salt intake. Aging introduces an additional layer of complexity to the pathophysiology of SSBP, with mitochondrial dysfunction, epigenetic modifications, and alterations in gut microbiota emerging as critical factors. Despite advancements in understanding these mechanisms, the processes driving increased salt sensitivity with age and their differential impacts across sexes remain unclear.
View Article and Find Full Text PDFBMC Cardiovasc Disord
January 2025
Department of Cardiology, Affiliated Hospital of Hangzhou Normal University, Zhejiang Key Laboratory of Medical Epigenetics, School of Basic Medical Sciences,Hangzhou Institute of Cardiovascular Diseases, Engineering Research Center of Mobile Health Management System & Ministry of Education, Hangzhou Normal University, Hangzhou, 310015, China.
Objective: The effect of sodium intake on atrial fibrillation (AF)/atrial flutter (AFL), with respect to sex and age, has yet to be elucidated. This study aims to compare long-term trends in AF/AFL death and disability due to high sodium intake in China from 1990 to 2019.
Methods: We utilized data from the Global Burden of Disease study to assess the mortality and disability burden of AF/AFL attributable to high sodium intake (> 5 g/d) in China from 1990 to 2019.
J Health Popul Nutr
January 2025
Section of Pulmonology and Critical Care, Department of Medicine, Aga Khan University Hospital, Karachi, 74800, Pakistan.
Background: Smokeless tobacco (SLT) encompasses products that are not burnt but instead consumed orally or nasally. One-third of tobacco is consumed in the smokeless form in South Asia. Despite its widespread usage, there has been limited empirical research on the prevalence and factors influencing SLT consumption in Pakistan.
View Article and Find Full Text PDFFood Sci Anim Resour
January 2025
Food Processing Research Group, Korea Food Research Institute, Wanju 55365, Korea.
This review provides an effective strategy for understanding meat flavor. Understanding the taste of meat is essential for improving meat quality, and the taste should be analyzed based on complex chemical research to identify various factors that impact the composition, formation, and development of meat. To address flavor chemistry in meat, the discussion focuses on the major compounds responsible for the characteristic flavors of different meats, such as lipids, proteins, and Maillard reaction products.
View Article and Find Full Text PDFAddiction
January 2025
Department of Addictions, Institute of Psychiatry, Psychology and Neuroscience, King's College London, London, UK.
Background And Aims: Many vaping products feature bright colors and novel brand names and flavor descriptors, which may appeal to youth. We measured the strength of the associations between e-liquid packaging design (branded, white standardized or white standardized limiting brand and flavor descriptors) and perceived peer interest in trying the e-liquids among youth.
Design: A between-subjects online experiment.
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