Page 91 - ACHEMS 2012 PROGRAM

#P190 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
BMI and Age Predict Psychophysical Ratings of Food Stimuli
Ariana Stickel1, Erin Green1,2, Claire Murphy1,2
1San Diego State University San Diego, CA, USA,
2University of California San Diego San Diego, CA, USA
The aim of the current study was to investigate the effect of BMI
and age on psychophysical ratings of foods. Participants were
younger (ages 18- 29) and older (ages 65- 87) adults. Differential
BMI categorizations were used for the age groups: young
participants with BMI ≥ 25 were categorized as high BMI, and
older participants with BMI ≥ 28 were categorized as high BMI
(Jacobson, Green, & Murphy, 2010). Participants ate ad libitum
from a series of foods (i.e., pizza, apple, potato chips, chocolates)
and were then asked to produce magnitude estimates of
pleasantness, intensity, liking, and wanting, each reported on
adaptations of the general Labeled Magnitude Scale (Bartoshuk, et
al., 2004). 2 x 2 (BMI x age) between subjects ANOVAs were
performed to examine potential differences in magnitude estimates
for each of the foods. Only one significant difference was found for
the main effects (i.e., high BMI participants rated the wanting of
the chocolate significantly lower than did moderate BMI
participants). However, the interaction between BMI and age
revealed a number of significant relationships. Most notable were
significant interactions on all psychophysical measures for the
chocolate. In the moderate BMI group, older participants rated
chocolate lower on all psychophysical measures than younger
participants. However, when the high BMI group was examined,
the reverse was true: older adults rated the chocolate higher on all
psychophysical measures than did young adults. This finding
suggests overweight older adults differ significantly from
overweight young adults on reported pleasantness, intensity, liking,
and wanting of a high sugar, high fat stimulus. The findings suggest
the potential importance of disparate foci in assessing and
managing obesity in young and older adults. Acknowledgements:
Supported by NIH grant #AG04085-25 to Claire Murphy and
NIMH Career Opportunities in Research (COR) Scholar Program
grant #MH065183 to Thereasa Cronan.
#P191 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Effects of Food Neophobia and Food Neophilia on Diet and
Metabolic Processing
August Capiola, Bryan Raudenbush
Wheeling Jesuit University Department of Psychology
Wheeling, WV, USA
Past research reveals that neophobic individuals (those individuals
unwilling to try new foods) have significantly lower body weight
compared to neophilic individuals (those individuals overtly willing
to try new foods) or average individuals (after controlling for
gender and age). It is a basic tenet in dietetics that dietary variety
reduces the risk of nutrient deficiency, which is also positively
correlated with body weight. If neophobics have a more restrictive
diet, they may be at increased nutritional risk. In the present
study, the reliability and dietary basis of this body weight
difference is explored by collecting dietary information.
Participants completed a food diary for three random days during a
random seven-day period, and completed questionnaires related to
eating habits and body satisfaction. On average, there was a
statistical difference between food-neophobics, food-neophilics,
and an average group related to consumption of overall nutrients
and calories with age, height, weight, and sex taken as covariates.
When the data were further analyzed, the three groups were found
to differ significantly on dietary intake of 20 specific nutritional
and caloric items, with food-neophobics typically having the lowest
intake of specific nutrients and calories overall. This lackluster
level of nutritional consumption is seen as a sign of decreased
nutritional health and may affect food-neophobics overall health.
#P192 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Preference for salt in foods without or with soy sauce in
children and adults
Sara M. Castor, Loma B. Inamdar, Julie A. Mennella
Monell Chemical Senses Center Philadelphia, PA, USA
Strategies that reduce the sodium content in foods need to take into
account the taste preferences of children since taste is the best
predictor of food acceptance. One reported strategy to improve the
palatability of salt-reduced foods is to add soy sauce. The aims of
the present study were to 1) determine the most preferred level of
saltiness in a variety of foods in which some of the NaCl was
substituted with soy sauce and 2) to determine whether there are
age-related differences in the level of salt most preferred in foods.
To this end, 61 children between 5 and 10 years of age and their
mothers were tested using forced-choice tracking procedures to
determine the level of salt they most preferred in three types of
food: soup, crackers and dressing. On one testing day, the foods
presented were prepared with varying levels of NaCl (and no soy
sauce) and on the other testing day, the salt levels remained the
same but soy sauce was added to each of the recipes. Preliminary
analyses revealed that children preferred higher levels of salt in
soup and dressing than their mothers; these age-related preferences
for salt were also evident for the foods that contained soy sauce.
As a group, children and adults were more likely to prefer a lower
level of salt when soy sauce was added to the recipe for one of
the foods (crackers). Acknowledgements: The project described
was supported by a grant from the Kikkoman USA R&D
Laboratory, Inc.
#P193 POSTER SESSION V:
TRIGEMINAL SYSTEM; BEHAVIOR
AND PSYCHOPHYSICS; ODORANT
RECEPTORS & OLFACTION PERIPHERY
Cephalic Phase Blood Pressure Response to Oral Sodium
Stimulus in Humans
Melissa Murphy1, Paul Breslin1,2
1Department of Nutritional Sciences, Rutgers University
New Brunswick, NJ, USA, 2Monell Chemical Senses Center
Philadelphia, PA, USA
High sodium intake is correlated with and identified as a risk factor
for hypertension (HTN) and cardiovascular disease (CVD). Human
physiology typically responds with anticipatory reflexes to the taste
of metabolically important stimuli such as the release of insulin in
response to oral glucose exposure. In addition, a urine production
reflex is obseverd in rats orally exposed to sodium solutions. We
Abstracts | 91
Abstracts are printed as submitted by the author(s)
P O S T E R P R E S E N T AT I O N S