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The Auditory System and Nutrition
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Contextual congruence also plays a role in the impact of music on consumption. Background French music increased French and decreased German wine purchases, while German music increased the purchase of German wines and reduced that of French wines (North, Hargreaves, and McKendrick 1999). The nature of the specific sound which would have the greatest effects on hedonics is unclear, but it is possible that congruency is the most relevant aspect (Seo, Lohse, and Luckett 2014). In normal subjects, specific tastes are paired with distinct sounds. Sour taste as in lemons, vinegar, and pickle, are associated with low-pitched sounds, whereas both sweet, such as candy, and bitter tastes such as beer, coffee, and tonic water, are paired with high-pitched sounds (Crisinel and Spence 2009; Crisinel and Spence 2010). In pathological synesthetes, a tone at 50 cps and 10 dB induces the perception of taste of sweet and sour borscht, whereas 200 cps and 113 dB caused a taste of briny pickle (Luria 1968). Piano, strings, woodwinds, and brass increase hedonics toward the aroma of crème brulee and a variety of other aromas (Crisinel, Jacquier, Deroy, and Spence 2013). Theoretically, “La Cucaracha” may enhance the hedonics toward salsa and nachos but may have little or opposite effects on banana foster.
The Special Sense Organs and Their Disorders
Published in Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss, Understanding Medical Terms, 2020
Walter F. Stanaszek, Mary J. Stanaszek, Robert J. Holt, Steven Strauss
Taste sensation may also be altered by dental problems, psychiatric disorders, nutritional deficiencies, neurologic problems, and the normal aging process, as well as changes in the ability to smell. Several drugs have been reported to cause taste disorders, usually by decreasing taste acuity. Drugs can also interfere with the ability to sense sweet or sour taste and increase sensitivity to bitterness.
Chemosensation
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Sour taste, transduced in type III cells, is generated by increased acidity (protons, H+) inside the cell. Because protons do not easily cross cell membranes, a solution of a strong acid such as hydrochloric (HCl), which is mostly ionized so has many protons, does not taste very sour. In contrast, weak acids such as acetic acid (vinegar) have potent sour tastes. The reason for this is because many acetic acid molecules are not ionized and do pass into cells: There, they dissociate to liberate protons, hence the sourness. The protons then initiate a cascade of events inside the cell that end up depolarizing the taste cell and generating action potentials (Roper & Chaudhari, 2017).
Diagnostic dilemma, an incidental diagnosis of COVID 19
Published in Journal of Community Hospital Internal Medicine Perspectives, 2020
A 49 years old patient presents to the ER in the early hours with complaints of abdominal pain and fever of 2 days. Vitals on triage were BP 114/69, HR 70, Temp 101.3, RR −16, and SpO2 97%. Complete blood counts and chemistry were unremarkable. The rest of the workup included abnormal urinalysis which showed 20–30 white cells and packed RBCs. A CT abdomen was obtained which showed 2.7 mm possibly obstructing ureteral stone. CT also revealed infiltrates in lower lobes of the lungs bilaterally consistent with atelectasis or pneumonia. This prompted the ER team to obtain a chest X-ray thereby revealing diffuse ground glass opacities bilaterally. A thorough review of systems did not include any pertinent respiratory symptoms, but she did complain of a new sour taste in mouth. However, she described working at a factory where an outbreak of COVID 19 was recently reported. We now had a patient who presented with intermittent high-grade fevers and non-specific abdominal symptoms, the etiology remained confusing between a possible urinary tract versus SARS-CoV-2 infection.
Antidiabetic Effect of Rosella-Stevia Tea on Prediabetic Women in Yogyakarta, Indonesia
Published in Journal of the American College of Nutrition, 2018
Noor Rohmah Mayasari, Mae Sri Hartati Wahyuningsih
Indonesians, especially in the Yogyakarta area, traditionally drink black tea with sugar in the morning and in the afternoon. Rosella-stevia tea may serve as a novel herbal drink that, as hypothesized, can reduce FBG and 2-hour post prandial level in prediabetic women. This may serve as a substitute for black tea consumption. Rosella is known to have beneficial bioactive compounds, including organic acid, anthocyanin, flavonoid, and polyphenol (12,20,21), which have antidiabetic effects (22). These effects involve inhibit intestinal α-glucosidase and pancreatic α-amylase activity (23,24), reducing the increasing of Advanced Glycation End (AGE) in plasma, and having an antioxidative effect that can suppress oxidative stress induced by hyperglycemia (12). Rosella tea has a sour taste; adding a sweetener, such as stevia, can reduce the sour taste and also substitute for sugar.
Patho-physiological and toxicological aspects of monosodium glutamate
Published in Toxicology Mechanisms and Methods, 2019
Eating is one of the great pleasures in life. Optimal nutrition, appetite satisfaction are of paramount importance in the elderly. When food is ingested, saliva acts not only as a solvent that allows tastants to be extracted from foods but also as a glue and lubricant for masticated foods that permits safe swallowing. Furthermore, saliva is important for dental health (lubrication and mineralization), immune function, and prevention of microbial growth (Gupta et al. 2006). Salivary secretion is provoked by mechanical (mastication and speech) and gustatory stimuli, as well as the autonomic nerves (Proctor and Carpenter 2007). Horio and Kawamura (1989) reported that umami taste stimuli increase salivary flow in healthy adult subjects. According to one study, next to sour taste, umami taste is the most potent taste stimulus of saliva secretion from the parotid gland. In addition, of the five basic tastes, the increase in salivary secretion produced by umami is the most long-lasting (Hayakawa et al. 2008). Schiffman and Miletic have measured the influence of umami taste on the amount of immunoglobulin A in the saliva (sIgA) secreted by elderly subjects ingesting food. The ingestion of a food containing added MSG was observed to produce significantly more saliva secretion than occurred after ingesting the same food with no added MSG. Salivary sIgA concentration was not different; hence, the oral cavity experienced a greater total exposure to secreted sIgA when MSG was present in the food (Schiffman 2000). The ability of umami to increase salivary flow may, therefore, have clinical potential in the elderly, who frequently experience dry mouth and its complications.