OPF consumed with breakfast may lower postprandial glycemic and insulinemic responses to typical meal ingestion in men with increased cardiometabolic risk. This trial is registered at clinicaltrials.gov as NCT01963416.

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Previous research on the repeat exposure to a novel flavour combined with monosodium glutamate (MSG) has shown an increase in liking and consumption for the particular flavour. The aim of the current work was to investigate whether this could also be observed in the case of older people, since they are most affected by undernutrition in the developed world and ways to increase consumption of food are of significant importance for this particular age group. For this study, 40 older adults (age 65-88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5% w/w). A randomized single blind within-subject design was implemented, where each participant was exposed to both soup flavours three times over 6 days, with one of the soup flavours containing MSG. After three repeat exposures, consumption increased significantly for the soups where the flavours had contained MSG during the repeated exposure (mean weight consumed increased from 123 to 164 g, p = 0.017), implying that glutamate conditioned for increased wanting and consumption, despite the fact that the liking for the soup had not increased.

BACKGROUND: Older hospital patients are considered to be at risk of malnutrition due to insufficient dietary intake. OBJECTIVE: To determine whether taste enhancement, using ingredients naturally high in umami compounds, increases preference and consumption of a meal by older hospital patients. METHODS: 31 patients (65-92 years) on elderly care wards in a UK NHS Trust hospital took part in a single-blinded preference and consumption study. They tasted two meats (control and enhanced, presented in balanced order) and stated their preference. At lunch, control and enhanced cottage pie and gravy were served concurrently; patients were asked to consume ad libitum and intake was measured. RESULTS: Taste enhanced meat was significantly preferred (P = 0.001). Although mean consumption was higher for the enhanced compared to control meal (137 g versus 119 g), with higher levels of energy (103 kcal versus 82 kcal) and protein (4.6 g versus 3.4 g) consumed; differences were not significant. CONCLUSIONS: Natural ingredients rich in umami taste compounds can successfully be used to increase preference of meat based meals by older hospital patients. Larger trials are needed to determine whether such increases in preference can significantly increase consumption.

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OverviewData from the National Health and Nutrition Examination study, 2003–2006, suggests that consumption of 100% pure orange juice is associated with a decreased risk of obesity which may in part be explained by research that suggests that oranges have a strong satiating effect. The objective of this study was to understand the effects of 100% pure orange juice on self reported ratings of hunger and fullness.MethodsIn this randomised cross over design study, 24 normal weight adult subjects (M=17,F=7) fasted for 12 hours and then consumed a standardized breakfast of toast and water followed by an 8 floz portion of either a water control or 100% pure orange juice. Self reported ratings of hunger and fullness (4 questions), measured by Visual Analogue Scales, were collected at baseline and every 15 minutes up to 2 hours.ResultsArea under the curve (AUC) analysis (figure 1) revealed that, compared to the control, consumption of 100% orange juice resulted in a significant decrease in all 4 ratings of hunger and fullness (p<0.01).ConclusionCompared to a water control 100% pure orange juice has the ability to reduce hunger ratings and increase fullness ratings. These observations may, in part, explain the decreased risk of obesity evident in consumers of this beverage, however consideration also needs to be given to the additional calories consumed from the orange juice. Further investigations would be required to determine the role of 100% pure orange juice in weight management.