China
Africa
Explore chapters and articles related to this topic
Taste and Food Choice
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Taste buds. Taste buds are of similar shape and composition wherever they occur in the mouth. Each is a collection of perhaps 50 taste cells, arranged like sections of an orange. The resulting globular structure is about 30 μm in diameter and 50 μm in length. At the base of the bud is a sturdy membrane surrounded by flattened cells that join to create a shell in which the bud nestles. Thus, each is practically isolated, with no apparent electrical or diffusional interaction with its neighbors. At the top is a 6-μm-diameter pore through which the microvilli of its 50 receptor cells project to sample the environment.
Infant Nutrition
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Olivia Mayer, Yasemin Cagil, John Kerner
With each new food introduction, the infant should be observed for signs and symptoms of allergic reaction such as a rash, increased work of breathing, emesis, or diarrhea. A wide variety of foods from all food groups should be introduced, and repeatedly offered every few days, weeks, and months – even if it is refused at the first offering. Refusal of unfamiliar foods is a normal part of development. Infant taste buds are partial to sweet and slightly salty tasting foods. Savory (umami), bitter, and sour flavors are important to provide in various different foods to develop a full palate. A majority of caregivers will describe their child as a “picky eater” and this may cause great concern and conflict in families. There is no consensus or definition of what exactly a “picky” eater is, and it is important to encourage repeated exposures to a variety of foods. It does not matter which food is an infant’s first, as long as it is a safe consistency for the infant to swallow.
Eating, drinking and swallowing in the context of older age
Published in Rebecca Allwood, Working with Communication and Swallowing Difficulties in Older Adults, 2022
The sensation of taste in older age can change as a direct result of age-related change to the olfactory system with the interplay of the sensations of smell and taste. Taste changes can be related to density of taste buds. Toffanello et al. (2013) report that age-related taste changes are not geographically equal in terms of density of taste buds on the tongue, with older people tending to retain sensation for sweeter tastes but experiencing a decline in the detection of sour, bitter and salty tastes.
The influence of radiation dose on taste impairment in a prospective observational study cohort of oropharyngeal cancer patients
Published in Acta Oncologica, 2022
Sonja Stieb, Grete M. Engeseth, Abdallah S. R. Mohamed, Renjie He, Ismael Perez-Martinez, Stockton Rock, Tanaya S. Deshpande, Adam S. Garden, David I. Rosenthal, Steven J. Frank, G. Brandon Gunn, C. David Fuller
In preclinical studies, radiotherapy has been shown to affect the taste progenitor cells within the taste buds [6]. However, previous clinical studies investigating the association between dose and taste impairment, correlated taste with the prescribed dose to the tumor [7], the dose to the whole tongue [8] or to the entire oral cavity [9–11], instead of using a taste specific organ at risk (OAR) structure. Recently, our group presented a contouring guideline for delineation of the taste bud bearing tongue mucosa [12] as basis for a more advanced dosimetric analysis of taste. The aim of this study was to investigate the impact of radiation dose to this taste specific OAR structure on taste impairment 5 years post-RT in a prospective observational study cohort of exclusively OPC patients treated with intensity-modulated radiotherapy (IMRT).
Amoxicillin chewable tablets intended for pediatric use: formulation development, stability evaluation and taste assessment
Published in Pharmaceutical Development and Technology, 2021
Maria S. Synaridou, Paraskevi Kyriaki Monou, Constantinos K. Zacharis, Dimitrios G. Fatouros, Irene Panderi, Catherine K. Markopoulou
Taste, smell and texture are important factors for any medicine administered orally while, their dissolution rate and the ability to keep drug at the site of absorption are important for peroral administration. Taste sensations arise from stimulation of specialized cells grouped in small clusters called taste buds which exist on the front of the tongue, in folds on the side and in circular grooves on the back of the tongue surface. Undesirable flavor is one of the primary factors determining patients’ non-compliance. Children represent a special group of the population exhibiting difficulties in swallowing medication in tablet form (Gala and Chauhan 2014). Nowadays, the new perception of pharmaceutical technology is that the flavor of an orally administered formulation should be sufficiently pleasant, especially when it is intended for pediatric use. Thus, regulatory authorities, such as the European Formulation Initiative (EuPFI), have recognized the importance of masking the unpleasant flavor of the active pharmaceutical ingredient (API), whereas the European Medicines Agency (EMEA) (EC 2008; EMEA 2006) acknowledge that medicinal products should be made available in age-related formulations (Davies and Tuleu 2008). Pediatric patients with long-term illness requiring continuing medication may be persuaded and trained to take solid dosage forms from a relatively early age of 4–5 years.
Effect of xylitol tablets with and without red propolis on salivary parameters, dental biofilm and sensory acceptability of adolescents: a randomized crossover clinical trial
Published in Biofouling, 2020
Mariana Leonel Martins, Amanda Souza Nunes Monteiro, Thiago Isidro Vieira, Maria Bárbara de Carvalho Torres Guimarães, Letícia Coli Louvisse de Abreu, Lucio Mendes Cabral, Yuri Wanderley Cavalcanti, Lucianne Cople Maia, Andréa Fonseca-Gonçalves
Sensory acceptability was similar among the tablets, but XT exhibited the highest purchase intention. It is likely that the flavor of propolis might influence this result. Although it presents a slight taste of honey and vanilla, it also has a bitter and foreign flavor in concentrations > 0.5% (Habryka et al. 2020). Regarding sweetness, 46.1% of the volunteers considered XPT slightly below the ideal and there was a greater positive acceptance for XT (57.7%). Despite the high xylitol concentration in both tablets (84%), the presence of menthol may have reduced the taste sensitivity, especially in relation to sweetness. Menthol or other compounds, when in contact with nasal or oral tissues, stimulates specific taste or odor receptors, which promotes a feeling of freshness. The intense flavor of these substances interferes with the taste buds and can disguise the sweetness of the product (Talavera et al. 2007).