Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    Preference and perception of fat in salty and sweet foods
    Bolhuis, Dieuwerke P. ; Costanzo, Andrew ; Keast, Russell S.J. - \ 2018
    Food Quality and Preference 64 (2018). - ISSN 0950-3293 - p. 131 - 137.
    Fat - Preference - Salt - Saltiness - Sugar - Sweetness - Taste

    Introduction Higher liking for fat is a risk factor for obesity. Fat in food is often combined with a sweet or salty taste. This study aims to investigate the role of fat on pleasantness and perception in both a salty and a sweet liquid food product. Methods In a complete factorial design, 47 participants (23 males) tasted creamy tomato soup and custard in four fat concentrations (0, 7.5, 15, 30%), combined with four salt concentrations (0.04, 0.35, 0.7, 1.5%) in soup, and four sugar concentrations (0.56, 4.5, 9, 18%) in custard. Participants rated pleasantness, saltiness intensity, sweetness intensity and fattiness intensity. The preferred fat concentrations were determined by hedonic ranking. Results Fat and salt separately affected pleasantness in soup (P <.01). Fat, sugar and their interaction affected pleasantness in custard (P <.001). Sugar and salt were a stronger influencer of pleasantness than fat. Preference for fat in soup was variable, whereas the highest concentration of 30% fat was preferred in custard (P <.001). Ratings of fattiness intensity were more responsive to fat concentrations in soup than in custard (P-interaction fat × food base <.001). Conclusion Salt and sugar are stronger influencers on food liking than fat. Across foods, there is no consistent effect of fat on perception or on liking, therefore the attractiveness of fat in foods cannot be generalised. The attraction to high fat levels in custard, while hardly perceiving differences in fat concentrations, remains unclear and needs further investigation.

    Effect of dietary fat intake and genetics on fat taste sensitivity : A co-twin randomized controlled trial
    Costanzo, Andrew ; Nowson, Caryl ; Orellana, Liliana ; Bolhuis, Dieuwerke ; Duesing, Konsta ; Keast, Russell - \ 2018
    American Journal of Clinical Nutrition 107 (2018)5. - ISSN 0002-9165 - p. 683 - 694.
    co-Twin - fat intake - fat taste - heritability - randomized controlled trial - weight - zygosity

    Background Individuals with impaired fat taste (FT) sensitivity have reduced satiety responses after consuming fatty foods, leading to increased dietary fat intake. Habitual consumption of dietary fat may modulate sensitivity to FT, with high consumption decreasing sensitivity [increasing fatty acid taste threshold (FATT)] and low consumption increasing sensitivity (decreasing FATT). However, some individuals may be less susceptible to diet-mediated changes in FATT due to variations in gene expression. Objective The objective of this study was to determine the effect of an 8-wk low-fat or high-fat diet on FATT while maintaining baseline weight (<2.0 kg variation) to assess heritability and to explore the effect of genetics on diet-mediated changes in FATT. Design A co-Twin randomized controlled trial including 44 pairs (mean ± SD age: 43.7 ± 15.4 y; 34 monozygotic, 10 dizygotic; 33 women, 10 men, 1 gender-discordant) was conducted. Twins within a pair were randomly allocated to an 8-wk low-fat (<20% of energy from fat) or high-fat (>35% of energy from fat) diet. FATT was assessed by a 3-Alternate forced choice methodology and transformed to an ordinal scale (FT rank) at baseline and at 4 and 8 wk. Linear mixed models were fit to assess diet effect on FT rank and diet effect modification due to zygosity. A variance components model was fit to calculate baseline heritability. Results There was a significant time × diet interaction for FT rank after the 8-wk trial (P < 0.001), with the same conclusions for the subset of participants maintaining baseline weight (low-fat; n = 32; high-fat: n = 35). There was no evidence of zygosity effect modification (interaction of time × diet × zygosity: P = 0.892). Heritability of baseline FT rank was 8%. Conclusions There appears to be little to no genetic contribution on heritability of FATT or diet-mediated changes to FATT. Rather, environment, specifically dietary fat intake, is the main influencer of FT sensitivity, regardless of body weight. This trial was registered with the Australian New Zealand Clinical Trials Registry at http://www.anzctr.org.au/ as ACTRN12613000466741.

    Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting
    Bolhuis, Dieuwerke P. ; Keast, Russell S.J. - \ 2016
    Food Quality and Preference 49 (2016). - ISSN 0950-3293 - p. 66 - 69.
    Ad libitum food intake - Cutlery use - Eating rate - Energy density - Palatability

    Accumulating evidence show positive relationships between eating rate and body weight. Acute food intake is affected by eating rate, bite size, and palatability. The objective was to assess differences between participants who chose to use a spoon vs. fork in eating rate and food intake of four meals that differ in palatability (low vs. high salt) and in energy density (low vs. high fat). Forty-eight healthy adults (16 males, 18-54 y, BMI: 17.8-34.4 kg/m2) were recruited. Participants attended four lunch time sessions after a standardised breakfast. Meals were either (1) low-fat/low-salt, (2) low-fat/high-salt, (3) high-fat/low-salt, or (4) high-fat/high-salt. Nineteen participants (6 males) consistently used a fork and 21 (8 males) used a spoon, 8 participants were inconsistent in cutlery use and excluded from analyses. Spoon users had on average a higher BMI than fork users (p=0.006). Effects of cutlery use, BMI status (BMI<25 vs. BMI>25), salt, and fat, and their interactions were assessed in a General Linear Model. Spoon users consumed faster (fork: 53±2.8g/min; spoon: 62±2.1g/min, p=0.022) and tended to consume more (p=0.09), whereas the duration of the meals were similar (fork: 6.9±0.3min; spoon: 6:7±0.2min, p=0.55). BMI status affected both eating rate and food intake (p=0.005). There were no significant two-way or three-way interactions between salt, fat, and cutlery use on eating rate or food intake. In conclusion, participants who chose to consume with forks ate slower compared to spoon users.

    Dietary fat restriction increases fat taste sensitivity in people with obesity
    Newman, Lisa P. ; Bolhuis, Dieuwerke P. ; Torres, Susan J. ; Keast, Russell S.J. - \ 2016
    Obesity 24 (2016)2. - ISSN 1930-7381 - p. 328 - 334.

    Objective Individuals with obesity may be less sensitive to the taste of fat, and it is hypothesized that this is due to excess dietary fat intake. This study assessed the effect of a 6-week low-fat (LF) or portion control (PC) diet matched for weight loss on fat taste thresholds, fat perception, and preference in people with overweight/obesity. Methods Participants (n = 53) completed a randomized dietary intervention and consumed either a LF diet (25% fat) or PC diet (33% fat) for 6 weeks. Fat taste thresholds (lowest detectable fat concentration), fat perception (discrimination ability), preference, and anthropometry were assessed at baseline and week 6. Results Consumption of a LF diet (n = 26) and PC diet (n = 27) reduced participants' weight (P < 0.001), with no significant differences between groups (LF, -2.9%, PC, -2.7%). Both diets resulted in a decrease in fat taste thresholds (P = 0.014), and the effect tended to be stronger in the LF diet vs. the PC diet (P = 0.060). The ability to perceive different fat concentrations in foods was increased after the LF diet only (P = 0.017); however, food preference did not change on either diet. Conclusions A PC and LF diet both increase fat taste sensitivity in people with overweight/obesity, with the strongest effect after the LF diet.

    Short communication: Influence of labeling on Australian and Chinese consumers' liking of milk with short (pasteurized) and long (UHT) shelf life
    Liem, D.G. ; Bolhuis, D.P. ; Hu, X. ; Keast, R.S.J. - \ 2016
    Journal of Dairy Science 99 (2016)3. - ISSN 0022-0302 - p. 1747 - 1754.
    Consumer - Cross-cultural - Liking - Milk - Sensory

    Sixty percent of milk consumed in China has a long shelf life (UHT), presumably because milk with a short shelf life (pasteurized) is comparatively expensive. This in contrast to Australia, where 10% of consumed milk is UHT and the price between UHT and pasteurized milk is equivalent. Whether UHT is actually more liked than pasteurized milk by Chinese consumers is unknown. However, the potential positive halo around the expensive pasteurized milk might result in Chinese consumers liking milk more when it is labeled as "short shelf-life milk." To test these hypotheses, Chinese ( n = 48, 20 males, 28 females, 23 ± 7.2 yr) and Australian ( n = 93, 11 males, 82 females, 24 ± 5.6 yr) consumers tasted and rated (9-point hedonic scale), in a randomized order, 3 × 30-mL samples of UHT milk (labeled as "long shelf-life milk," "short shelf-life milk," or "milk") and 3 × 30-mL samples of pasteurized milk (also labeled as "long shelf-life milk," "short shelf-life milk," or "milk"). Australian participants' liking of milk was not influenced by labeling. Regardless of what the label stated, they always preferred the taste of pasteurized milk over the taste of UHT milk. This was different for Chinese participants, who preferred the taste of UHT milk over the taste of pasteurized milk, but in general had a higher liking for any milk that was labeled "short shelf-life milk." Both Australian and Chinese were more positive about pasteurized than UHT milk. In conclusion, Chinese, but not Australian, consumers' liking of milk was guided by the positive expectations of pasteurized milk and the negative expectations of UHT milk. Further research is needed to investigate if the present findings can be extrapolated to a larger and more varied group of Chinese and Australian consumers.

    Effects of salt and fat combinations on taste preference and perception
    Bolhuis, Dieuwerke P. ; Newman, Lisa P. ; Keast, Russell S.J. - \ 2016
    Chemical Senses 41 (2016)3. - ISSN 0379-864X - p. 189 - 195.
    Fat - Fat taste sensitivity - Salt - Taste intensity - Taste preferences

    Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.

    The influence of a high-fat meal on fat taste thresholds
    Newman, Lisa P. ; Torres, Susan J. ; Bolhuis, Dieuwerke P. ; Keast, Russell S.J. - \ 2016
    Appetite 101 (2016). - ISSN 0195-6663 - p. 199 - 204.
    Fat consumption - Fat taste sensitivity - High-fat meal - Pre-load

    A high-fat diet for four weeks has been shown to attenuate fat taste sensitivity in healthy weight individuals. However, there is minimal evidence as to whether a single high-fat meal immediately prior to fat taste threshold testing has an effect on thresholds. Therefore, the aim of the study was to determine the effect of a high-fat meal immediately prior to detection threshold testing for oleic acid (C18:1). Thirty-two participants (15 males, 17 females, aged 39.1 ± 3.1 years, Body Mass Index 23.1 ± 0.7 kg/m2) attended three laboratory sessions. In each session, participants were randomly assigned to one of three different types of breakfast: a high-fat (60% energy from fat), or low-fat (20% energy from fat) or macronutrient balanced (33% energy from fat) frittata. Fat taste thresholds were evaluated using ascending forced choice triangle tests on two occasions each day; once one-hour post breakfast and then one-hour post the completion of the first threshold test. There was no effect of breakfast type on fat taste detection thresholds for the first testing session of each day (P = 0.288), or the second testing session of each day (P = 0.754). There was also no effect of breakfast within each day (day 1: P = 0.198, day 2: P = 0.199, day 3: P = 0.125). There was no effect of macronutrient composition on the ability of participants to rank the level of fat in food (P = 0.345), or preference for the level of fat in food (P = 0.187-0.868). This study provides preliminary evidence that the composition of the meal consumed by a participant immediately prior to testing does not affect fat taste thresholds.

    Salt promotes passive overconsumption of dietary fat in humans
    Bolhuis, Dieuwerke P. ; Costanzo, Andrew ; Newman, Lisa P. ; Keast, Russell S.J. - \ 2016
    The Journal of Nutrition 146 (2016)4. - ISSN 0022-3166 - p. 838 - 845.
    Ad libitum food intake - Fat - Fat taste sensitivity - Salt - Satiation

    Background: Excess fat consumption has been linked to the development of obesity. Fat and salt are a common and appetitive combination in food; however, the effect of either on food intake is unclear. Fat taste sensitivity has been negatively associated with dietary fat intake, but how fat taste sensitivity influences the intake of fat within a meal has, to our knowledge, not yet been investigated. Objectives: Our objectives were, first, to investigate the effects of both fat and salt on ad libitum food intake and, second, to investigate the effects of fat taste sensitivity on satiation responses to fat and whether this was affected by salt. Methods: Forty-eight healthy adults [16men and 32women, aged 18-54 y, bodymass index (kg/m2): 17.8-34.4] were recruited and their fat taste sensitivity was measured by determination of the detection threshold of oleic acid (18:1n-6). In a randomized 2 × 2 crossover design, participants attended 4 lunchtime sessions after a standardized breakfast. Meals consisted of elbow macaroni (56%)with sauce (44%); sauces weremanipulated to be 1) low-fat (0.02% fat, wt:wt)/low-salt (0.06% NaCl,wt:wt), 2) low-fat/high-salt (0.5% NaCl, wt:wt), 3) high-fat (34% fat, wt:/wt)/low-salt, or 4) high-fat/high-salt. Ad libitum intake (primary outcome) and eating rate, pleasantness, and subjective ratings of hunger and fullness (secondary outcomes) were measured. Results: Salt increased food and energy intakes by 11%, independent of fat concentration (P = 0.022). There was no effect of fat on food intake (P = 0.6), but high-fat meals increased energy intake by 60% (P < 0.001). A sex × fat interaction was found (P = 0.006), with women consuming 15% less by weight of the high-fat meals than the low-fat meals. Fat taste sensitivity was negatively associated with the intake of high-fat meals but only in the presence of low salt (fat taste × salt interaction on delta intake of high-fat 2 low-fat meals; P = 0.012). Conclusions: The results suggest that salt promotes passive overconsumption of energy in adults and that salt may override fat-mediated satiation in individuals who are sensitive to the taste of fat.

    Sensory research
    Keast, Russell ; Liem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 66 (2015)6. - ISSN 1032-5298 - p. 22 - 24.
    Sensory and consumer research update
    Keast, Russell ; Liem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 67 (2015)1. - ISSN 1032-5298 - p. 43 - 45.
    Sensory and consumer research update
    Keast, Russell ; Liem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 67 (2015)2. - ISSN 1032-5298 - p. 43 - 45.
    The Relationships Between Common Measurements of Taste Function
    Webb, Jordannah ; Bolhuis, Dieuwerke P. ; Cicerale, Sara ; Hayes, John E. ; Keast, Russell - \ 2015
    Chemosensory Perception 8 (2015)1. - ISSN 1936-5802 - p. 11 - 18.
    Fungiform papillae - PROP - Suprathreshold - Taste function - Threshold

    Background: There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number. Methods: We employed all five methods to assess taste function of 65 women (21.5 ± 4 years, BMI 22.3 ± 2.8 kg/m2). Pearson correlation coefficients were calculated between the different measures. Results: The DT and RT were positively correlated for sweet, bitter, sour, and umami (p < 0.05), but not for salt. The DT or RT did not correlate with suprathreshold intensity ratings, except for umami (suprathreshold intensity and RT: r = −0.32, p = 0.009). FP number did not correlate with any measurement of taste function. PROP bitterness intensity ratings did not correlate with any measurement of taste function, except for suprathreshold ratings for saltiness (r = 0.26, p = 0.033). Conclusion: As most of the individual measures of taste function did not correlate with each other, with exception of the two threshold measures, we conclude that there are multiple perceptual phases of taste, with no single measure able to represent the sense of taste globally.

    Sensory and consumer research update
    Keast, Russell ; Liem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 67 (2015)3. - ISSN 1032-5298 - p. 43 - 45.
    Sensory and consumer research update
    Keast, Russell ; Liem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 67 (2015)4. - ISSN 1032-5298 - p. 51 - 53.
    Sensory and consumer research update
    Keast, Russell ; Idem, Gie ; Thornton, Megan ; Bolhuis, Dieuwerke - \ 2015
    Food australia 67 (2015)6. - ISSN 1032-5298 - p. 32 - 33.
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