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Sensory Physiology Approach to Developing Tasty & Healthy Foods

Sensory Physiology Approach to Developing Tasty & Healthy Foods. Steven Witherly, PhD Technical Products Inc. Author of: “Why Humans Like Junk Food”. Outline of Talk I. Theme : Food Pleasure & the Senses The Nature of Food Pleasure Cuisine & Physiology (Goff/Klee) We Prefer Foods/Spices:

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Sensory Physiology Approach to Developing Tasty & Healthy Foods

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  1. Sensory Physiology Approach to Developing Tasty & Healthy Foods Steven Witherly, PhD Technical Products Inc. Author of: “Why Humans Like Junk Food”

  2. Outline of Talk I Theme: Food Pleasure & the Senses • The Nature of Food Pleasure • Cuisine & Physiology (Goff/Klee) We Prefer Foods/Spices: • Activate Sensory Systems • Satisfy Nutritional Requirements 50+ • Enhance Health, Survival, Immunity

  3. Outline of Talk II • Physiology and Cuisine • Shrinking Stomach & Jaw • Intestinal Enzymes and Preference • The TCA Cycle • The Double Helix and Taste!

  4. Outline of Talk III • Food Perception Equations • Food “Pleasure” Equation • Food “Wanting/Liking” Equation • Food “Umami” Equation • Food “Kokumi” Equation

  5. Outline of Talk IV • New Research on Taste • Complexity Continues • MSG Rules • New Research on Olfaction • Three Olfactory Receptor Classes? • Pheromones • Major Impact Odorants • Hedonic Measurements Now More Complex: wanting/liking/craving

  6. Cuisine & Physiology + Paleo-Culinology

  7. Humans Are a ChemoSensory TUBE

  8. Unique Human Nutritionals • 50+ Nutrients to Survive • Need Protein/Fat to survive (not CHO) • Long chain fatty acid needs • Vitamin C Absolute Reqm. • High Sodium Needs (No hair) • High Capacity for Sugar Digestion • Huge Need to Preserve Food for Survival • 300+ Species of Unique Bacteria!

  9. Essential Nutrients Overview Herbals = plant material that MAY contain important nutrients that are physiologically bioactive

  10. Reaching Beyond Basic Nutrition Vitamins – Fat Soluble Vitamins – Water Soluble Vitamin C Vitamin B1 (thiamin) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 (pyridoxine) Vitamin B12 (cobalamin) Biotin Pantothenic acid Folic acid • Vitamin A • Vitamin D • Vitamin E • Vitamin K

  11. Reaching Beyond Basic Nutrition Minerals - Macro Minerals – Micro • Calcium • Phosphorus • Magnesium • Sulfur • Iron • Zinc • Fluoride • Manganese Minerals - Ultra Minerals - Electrolytes • Copper • Iodine • Selenium • Molybdenum • Chromium • Arsenic • Boron • Nickel • Silicon • Vanadium • Sodium • Potassium • Chloride

  12. Sample Nutrient EAR UL Dietary Reference Intakes Risk of Adverse Effects Risk of Inadequacy RDA 1.0 1.0 0.5 0.5 0 0 Observed Level of Intake

  13. Select Nutrient Deficiencies A: night blindness C: Scurvy: inability to clot, hemorrhaging E: muscular neuropathy, pigmented retinopathy Selenium: cardiomyopathy, Kashin-Beck’s syndrome

  14. Factors Reducing Nutrient Activity www.unu.edu/unupress/ food/V192e/ch03.htm

  15. Functional Food Predictions 2008 • Healthy Household • Greater family health concerns • Naturally Functional • Natural “color” superfruits • Balancing “Bul-get” • Satiety, lite foods, portion size • Contemporary Conditions • Aging, wrinkles  health concerns • Proactive Lifestyles • Smart Treats • Guilt-free delicious • Simpler, Greener, Cleaner • “fresh, “natural” = farm, additive free, environmentally friendly • Sensitivity Training • Catering to food allergies, intolerances • Vitality Treadmill • 5Ks to 40 winks (energy management) • New Venues • Restaurants, C-stores, vending Sloan Trends 2008Presented at SupplySideEast, April 29, 2008

  16. Immunonutrition • 37% consumers concerned about immunity • Inflammation: • Local, short-term  desirable • Systemic, sustained  undesirable • Obesity • Dysregulation of fat cells (pro-inflammatory) • Caloric restriction decreases systemic inflammatory response • Metabolic syndrome, diabetes, cardiovascular disease February 23, 2004

  17. Oxidative Stress: Defense or Disease • ROS (reactive oxygen species) • part of our natural defense • contribute to oxidative damage • possible contribution to chronic disease • In-vitro assessment • ORAC (oxygen radical absorbance capacity) • In-vivo assessment • CAA (cellular antioxidant activity) • Natural defenses • Superoxide dismutase • Catalase • Some vitamins & minerals http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/R/ROS.html Wiseman H & Halliwell B. Biochem J 1996;313:17-29Wolfe KL & Liu RH. J Agric Food Chem 2007;55:8896-907Reiter E et al. Molec Aspects Med 2007; 28:668-91

  18. Antioxidants: Risk or Relief • No evidence to support antioxidant supplementation (NCI) • Antioxidant supplementation may interfere with statin agents • Supplementation with vitamin C may  C-reactive protein • Antioxidant supplementation  risk of mortality • ATBC supplementation to be avoided by smokers • Fruits and vegetables may lower risk of some cancers. Bjelakovic G et al. Cochrane Database Systemat Rev (April 16, 2008)Cheung MC et al. Ateriosclerosis Thrombosis Vascular Biol 2001;21:12320-26Omenn GS et al. New Engl J Med 1996;334:1150-55Newhouser ML et al. Cancer Epidemiol Biomarkers Prev 2003;12:350-8Albanes D et al. J Natl Cancer Inst 1996;88:1560-70 NCI. 2004. www.cancer.gov/newscenter/pressreleases/antioxidants

  19. Women’s Health • Nurses’ Health Study & Women’s Health Initiative • Inverse relationship between PUFA intake and risk of cardiovascular disease • Total fat & fiber not significantly related to breast cancer risk • Vitamin E and fiber intake during adolescence inversely related to benign breast disease • Post-menopausal women resistant to aspirin & venous thromboembolism • Soy supplementation may not reduce risk of cardiovascular disease • Vitamin B6, folic acid, vitamin B12, vitamin B6 may not reduce risk of cardiovascular disease or breast cancer (even though homocysteine decline) Oh K et al. Am J Epidemiol 2005;161:672-9Frazier AL et al. Cancer Causes Control 2004;15:73-82Glynn RJ et al. Ann Intern Med 2007;147:525-33Kreijkamp-Kaspers S et al. JAMA. 2004;292:65-74Albert CM et al. JAMA 2008;299:2027-36Ishitani K et al., Am J Epidemiol 2008;167:1197-206

  20. HFCS – A Sticky Dilemma http://www.hfcsfacts.com/?gclid=CLTDvIOywJMCFSQWiQodHm97Cw • Implicated in overweight and obesity, insulin resistance • Glucose/fructose ratio unchanged since 1966 • Fructose sweetness lost in heated food products • Fructose does not foster cravings • UK study among “overweight” children no difference at 2 yr • Overconsumption (rodent studies) perturb energy balance Vartanian LR et al. Am J Public Health 2007;97:667-75 Forshee RA et al.Crit Rev Food Sci Nutr 2007;47:561-82 James J et al. Br Med J 2007;335:762-5 Bray GA et al. Am J Clin Nutr 2004;79:537-43

  21. HFCS Another View Insulin causes less insulin response Consuming as little as 40-50 grams or slightly over 1.5-ounce fructose over a 10 hour period may increase blood pressure, blood triglycerides, reduced insulin binding & insulin sensitivity, and increase fat weight gain. The disturbing fact is that the general population has been consuming more than that amount every day for the past 34 years. Total fructose consumed per person from combined consumption of sucrose and high-fructose corn syrup has increased by +26%, from 64 g/d in 1970 to 81 g/d in 1997. As Body Mass Index increases (fat weight gain), the increased risk of insulin resistance, impaired glucose tolerance, hyperinsulinemia, hypertriacylglycerolemia, and hypertension may occur.

  22. THE PATHWAY: HOW THE LIVER DISPOSES OF FRUCTOSE Fructose is less regulated by leptin and insulin (increase weight gain)

  23. Humans Fattest Primates Principle: We Look Like • Small Jaw • Small Gut • High Brain Energy Needs

  24. Small Jaw • Small Gut • High Brain Energy Needs

  25. Human Diet Evolution • Salt, fat and sugar rare in our Past! • We crave what is scarce! Lean meats, berries, whole grains, vegetables, fruits, honey Thrifty Gene Hypothesis

  26. Humans are “Cookivores” • Wrangham hypothesis: • Humans evolved with fire 2 million years ago: vision enlarged, noses shrank • Aroma receptors down but connections increased dramatically (3 Olfactory Brain Centers) • THREE Olfactory Systems!!! • Aromas associated now with: • Essential Nutrients • Fire • Fermentation

  27. Wrangham “Cookivore” Theory • Homo Culinarus; Paleo-Gastronomy • Evolved with fire, fermentation, high energy density • German study, women who only ate raw food lostweight, energy and monthly cycle. Should We Be Vegans???

  28. Cooking Foods • Increases digestibility • Raw Potato vs. Cooked • Lycopene in tomatoes • Destroys Anti-Nutrients • Soybean lectins, etc. • Increases Nutrient Density & Releases Nutrients • Cooking with Fat (Fat Soluble Vitamins)

  29. The Truth

  30. Humans Love Organ Meats!

  31. Gut Directs Food Intake • Enzymes in Gut Provide Evidence of What is Most Pleasurable:

  32. Intestinal Enzymes & Food • Proteinases (Carboxy-amino peptidases) • Nucleases (RNA/DNA or Nucleotides) • Carbohydrate Enzymes: • Lactase [lactose, milk] • Amylase (saliva too) [Starch] • Sucrase [Sucrose] • Maltase (Isomaltase) [maltose] • Trehalase

  33. Bacteria In Gut • Unique to Humans 300+ Strains • How Did They get There? • Nutritional Requirements? • Bugs Need Food Too! • Digest Food, Create Vitamins, Boost Immunity • Certain Microbes Increase Fat Storage the Bacteroidetes and the Firmicutes 10x more Bacteria than Human Cells!

  34. Bacterial flora in Your Gut & Genotype May determine What You Like to Eat Chocolate Likers Had Much Different Flora/Metabolic Response than Non-Likers!!! Sunil Kochhar, Nestle

  35. Goff & Klee Aroma-Nutrient Theory Preferred aromas are innate when they are derived from essential nutrients “Tasty Is Healthier”

  36. Humans Like Spices/Foods that are… Goff and Klee Flavor Hypothesis: • Bioactive (Do something to body) • Taste Active (Hedonics) • Orosensation(s) (Feel) • Gastrointestinal/Humoral feedback • Survival Value, Antibacterial

  37. Goff & Klee Aroma-Nutrient Theory Preferred aromas are innate when they are derived from essential nutrients

  38. Essential Nutrient Aromas Theory of Goff and Klee: • Humans innately like aromas that have nutritional significance. • Fruity = C and sugar and energy • Tomato = lycopene, fatty acids • Spices: health components • Carrot = alpha/beta carotene • Meat = Vitamin B1, 5’ Nucleotides, MSG • Science, 311, 812-, 2006.

  39. Are Some Aroma Preferences Innate? Rachel Hertz NO! Goff & Klee YES!

  40. Goff & Klee Aroma Classes • Carotenoid-based Aromatics • Lycopene/Beta-alpha carotene/others • Essential Fatty Acid Aromatics • Linoleic/Linolenic/Others (long chain) • Essential Amino Acids • Branched chain/Sulfur Containing

  41. Citric Acid Cycle TCA or Krebs FRUITS

  42. TCA CYCLE Fruit! Coffee Bean Rules

  43. Food Pleasure • Theme: Our Brain & Gut Sensory Design is to Recognize Important Classes of Nutrients

  44. Food Pleasure • 1. Opioid System • Wanting • Liking • 3 systems in brain • 2. Cannabinoid System • 3. Serotonin Circuit • 4. Leptin—Insulin • 5. Dopamine circuits Bottom brains: food restriction increases Dopamine receptors

  45. Taste Hedonics Major pleasure driver Sensory Specific Satiety Rolls TasteAversionLearning Garcia Dynamic Contrast Hyde & Witherly Food Pleasure Equation Witherly & Capaldi SuperNormal Stimulus Bigger is better Flavor-Flavor Learning Familiar breeds liking Emulsion Theory Salt & Sugar / Fat Evoked Qualities Pleasure memories Mere Exposure Effect More is better Food Palatability Theories

  46. Food Pleasure Equation 1 • The Food Pleasure Equation: • F.P.=ƒ(sensation)+(Calories) See book: “Why We Eat, What we Eat”, ED Capaldi

  47. Food Pleasure Equation 1FP= Sensory + Caloric Content • Gustation • Salt, MSG, 5’Nuc. • Sweet, Water • Fat Taste • Olfaction • Aroma • Trigeminal • Dynamic Contrast • Temperature change • Snap, crackle & pop • Protein • Casomorphins • Gluteomorphins • Carbohydrates • Neurons like glucose • Fat cells like fructose • Fat • Essential fatty acids • Linoleic • linolenic

  48. Food Pleasure Equation 2 • Food “Liking”: • Food Pleasure Equation (Witherly) • Sensation plus Stimulation • Hedonic Based • Food “Wanting”: • Food choice without hedonics! • What is Food Wanting??? Food Pleasure = Food Liking + Food Wanting

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