Sicily Presentation II

8/8/2019 Sicily Presentation II

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University College Cork http://healthsense.ucc.ie

The food needs of consumers• Nutritional well-being is essential at every

stage of life• Nutritional requirements change across the

lifespan• Food preferences and food intake also change.• Malnutrition, manifest in under-eating, over-

eating, or insufficient nutrient intake iswidespread among almost all age groups, or life stages.

• In addition, increasing need for newfunctionally enhanced foods to complementexisting diet



Factors influencing food choice and acceptability• Genotype, physiology and age• Eating habits and past food experience• Cultural, social and economic

demographics• Attitudes and beliefs• Personality• Health and nutritional status• Etc.

University College Cork

http://healthsense.ucc.ie



Role of the senses • Function as “gatekeepers” to our body• Evaluate and distinguish the foods that are acceptable for

consumption from those that should be rejected• The senses have evolved to aid decision processes

• Play an important role in food liking and intake• Subtle differences in taste and smell influence preferences• The decision on “what is good to eat?” is individual




Preference response to sensory characteristics


Attentionprocess

Age differencesGenetic differences

SatietyAppetite

Specific hungersEating environment

Past experiencesAversions

BEHAVIOUR

Like orLike ordislike?dislike?

SENSATION e.g. Odour, Texture

Physiological processes

Integrationprocess

STIMULUSMemory &Knowledge

Encoding process

Health and fitness concernsEnvironmental concerns

Welfare concernsConvenience

“Taste”

AdvertisingPackaging

AppearancePrice

SalivaTemperature

Chewing actionEnzyme activity

ProteinFat

CarbohydrateVolatile compounds

Functional ingredients Retrieval and encoding processes

Retrieval and encoding processes

Age differencesGenetic differences

Delahunty, 2003


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The consumer’s decision

When the entire product has been consumed, theconsumer will pass judgement:

• The seed for repeat purchase will be planted

in memory• The product will be simply forgotten• The product will be actively avoided



Sensitivity to smell • The stimuli for smell are airborne

compounds of volatile substances• Odour stimulating compounds create

perceptions endowed with distinctivesmells

• The olfactory system responds to odour (sensed orthonasally) and aroma(sensed retronasally)

• The main contribution to the diversityof food flavour comes from volatilesreleased during consumption




Sensitivity to smell • The olfactory system is anatomically

complete at birth• Newborns can smell and can discriminate

between different odours• Infants learn to develop preferences that

are in keeping with their peers• Older adults loose smell ability• They have higher absolute odour

thresholds, less ability to perceivedifferences between suprathreshold odour

intensity levels, and decreased ability toidentify odours


Odour sensitivity

Age



Sensitivity to taste

• The process begins in the oral cavity• Receptors stimulated by contact with

liquid compounds• Newborn infants can discriminate

between basic tastes. They like sweetand dislike sour and bitter

• They are indifferent to salty taste – probably insensitive

• Preference for salt emerges at about 4

months




Sensitivity to taste

• Innate taste preferences remain strongthrough-out the lifetime, but may bemodified by experience

• In older age, taste sensitivity remainsrelatively intact, although there may be

problems with quality identification• Thresholds for salt and bitter taste may

increase, whereas sweet and sour thresholds show little change

• Loss in ability to sense saltiness cancreate problems in healthy hypertensive

populations




Chemical irritation perception


• Chemesthesis is the term used to describe thedetection of chemical irritants

• Involves the 5 th cranial nerve, or trigeminal nerveof the face

• Detection takes place primarily in the eyes, noseand mouth

• Primary function of chemesthesis is to protect the body from noxious chemical stimuli

• This high influence sense is exploited

commercially



Chemical irritation perception


• Trigeminal sensations refer to the fizzy tinglefrom CO 2, burn from hot pepper, pungencyfrom mustard, bite from raw onions etc.

• Many common odour and flavour compoundsalso have trigeminal activity – many odours

can be detected by anosmics• Trigeminal sensations contribute much to the

sensory balance and overall appeal of foodsand beverages

• Little evidence is available on ability to perceive trigeminal stimulation at differentages



Texture perception and performance

•Texture perceived by senses of sight, toughand sound

• Sensations of texture based on sensations perceived when food is manipulated in themouth (bitten, chewed, swallowed)

• Sense organs involved grouped as follows: – Those in superficial structures of mouth – Those around roots of teeth – Those in muscles and tendons




Texture perception and performance

• Mouthfeel plays an essential part in the perception of textural properties of food• Little information is available on changes

of texture perception in the mouth withageing

• Physiological changes in the mouthinfluence abilty to breakdown food

without difficulty or pain




Memory



• Memory is implicated in many forms and

ways: preferences, aversions, meal patterns, meal satisfaction• Implicit memory is the basis of

unconcious expectations• Memory may be a bridge to the past and

as such determine the authenticity of thetaste• Age related changes in memory can

influence recall of past experiences withfood

• Age related changes in memory can alsoinfluence sensory discrimination capacity





The food needs of older consumers• Nutritional well-being is essential to achieve

successful ageing and ensure older adultsindependence and quality of life

• Sub-clinical intakes of energy, calcium, vitaminD, vitamin B6, folate and zinc are common

• Low energy intake is most prevalent, and thisimpairs an individuals ability to meetrequirements for essential nutrients

• Older consumers are encouraged to consume anutritionally balanced, nutrient dense dietcontaining a variety of foods in moderation

• Increasing need for new functionally enhancedfoods to complement existing diet





The food needs of older consumers• Elderly consumers have reduced sensitivity to odour

and mouthfeel• Ageing alters saliva flow and composition• This affects ability to breakdown food, inhibits mixing,

retards flavour release and makes swallowing difficult

• Older people loose interest in food and food relatedactivities

• The motivation to seek variety in the diet may bereduced

• Leads to consumption of a monotonous diet, reducedenergy intake and deficiency in essential nutrients





Technological challenges• The consumer demands many new products with

functional ingredients• The consumer demands products with reduced fat, salt

and sugar •

Each change is a move away from traditionaltechnologies• Requires new technologies to mask off-flavour, to re-

introduce lost flavour, or to rebuild texture•

The consumer will seek familiarity in sensory properties and will not be satisfied with alternatives



The contribution of the senses tohealthy food choice and intake

• How does society, and the food industry, currently contribute toincorrect dietary habits and dietary guidance strategy through a lack of understanding of changing sensory function and its significance inregulating optimum dietary intake?

• Seek knowledge of how sensitivity and hedonic response changeacross the lifespan

• Determine relationships between these factors and eating behaviour that can be exploited in age-appropriate new product development

• Restrict tastes that cause indulgence and promote tastes that signalnutritive value





Healthy Ageing: How Changes in Sensory Physiology, SensoryPsychology and Socio-Cognitive Factors Influence FoodChoice (QLKI-CT-1999-00010)



• To generate scientific data on therelationship between sensory physiologyand food preferences

• To study degradation of sensory capabilityin the ageing and determine how this

affects their food preferences and generalwell-being• To understand how older people deal with

issues related to food and choice• To publish the results in a format to be

used by makers, food industry andconsumer organisations that support theelderly





1: Sensitivity, expression andappreciation of Texture

perception

2: Sensitivity, expression andappreciation of Flavour

perception

3: Impact of ageing on sensoryPreferences across different

European cultures

4: Role of Memory in theappreciation of food

5: Interaction andcompensation mechanisms

between the senses

6: Influence of Situation factors on the relationship

between sensory impressions andfood appreciation

7: Attitudes and behaviour of ageing consumers to food

8: Food Provisioning , acrosscultures, and choice behaviour inthe ageing population

Guidelines that enablepolicy makers, R&D,and consumer groups

who support the elderlyto provide foods

appreciated by olderpeople

HealthSense: Project Structure24 Research Partners, 8 Workpackages





Sour Bitter

S w e e t S a l t

Sensory ability and age: Taste identification





Sensory ability and age

Masticatory function Oral Stereognosis





OLFACTIVE CAPABILITY TEST(survey on 340 subjects)

0

10

20

30

4050

60

70

Population -35 35-49 50-59 60-69 70-79 80-89 90+

Age group

% f a

i l e d t e s

t s

Sensory ability and age: Olfactory ability





Texture preferences of older consumers

Difficult textures for older consumers:

- Long chewing time - Hard- Crunchy - Crispy- Rough - Dry- Sharp textures

Liking and eating difficulties are not always correlated

Easy textures for the older consumers:

Pulpy, wet, smooth & slimy textures



Effect of eating environment



Intake = 4894 ± 613 (kJ) Intake = 4536 ± 620 (kJ)

P <0.001***



Factors influencing food choice across EU states

1

2

3

4

8

8

8

9

11

14

14

17

21

28

45

0 5 10 15 20 25 30 35 40 45 50

Don’t Know

Ease Handling

Brand

Others Decide

Additives

Organic

Convenience

Prescribed Diet

Origin

Partner Eats

Price

Weight

Habit

Taste

Eat Healthy





Recommendations for the future• It is time to understand better the development of food preferences

with positive nutrition in mind and to exploit sensory properties to

increase intake of foods with high nutritive value that promote longterm health and well-being

• Develop dietary strategies that take account of the sensory propertiesof food. Unacceptable “tastes” that do not match individual likes or expectations, are an obstacle to compliance with a recommended

change in diet• The hedonics of taste are arguably malleable through experience.Hedonic response to the “tastes” of beneficial foods, and those thatshould be avoided, needs to be adjusted

• Food habits are learned, but are also determined by genotype. Withan understanding of this relationship, food habits can be changed toenable nutritional well-being and improved health





The EU 6 th Framework Programme• Food acceptability, leading to intake, and desired nutritional benefit

is determined by an integrated response to signals from biological,

physiological, sociological, cultural and economic factors.• These factors determine initial eating habits from birth, and

continued eating habits through-out life.• There is a chain of influence from GENE TO INTAKE• There is very important need to integrate research in each of the

areas identified as factors determining intake, so that thedevelopment of eating habits, and ability to change eating habits, can be understood.

• The EU 6th framework, via the integrated project instruments, provides the platform for this important research integration.

• However, the current EU 6th Framework work programme hasommitted this entire area of research.

• It is most important that a future call for integrated projects, will callfor a project specifically in the area of Determinants of food intake

• University College Cork




Acknowledgement

The project Healthy Ageing: How Changes in Sensory Physiology, Sensory Psychology and Socio-Cognitive Factors Influence Food Choice has many of the points raised in this presentation as primary objectives.

Details of this project, and of all project partners who contribute,can be found at : http://healthsense.ucc.ie

This project is supported by the European Commission Quality of Life and Management of Living Resources Fifth Framework Programme. QLKI-CT-1999-00010


Sicily Presentation II

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