Dietary zinc intake and sex differences in taste acuity in healthy young adults

McDaid, O.; Stewart-Knox, Barbara J.; Parr, Heather; Simpson, E.

doi:10.1111/j.1365-277x.2007.00756.x

Cited by 26 publications

(28 citation statements)

References 40 publications

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“…FFQ and 24 h recall), in agreement with our findings irrespective of the method of measurement (25,47) . Lower intakes of phytic acid, Zn and protein in women than in men as observed in our study have been reported previously by McDaid et al (48) , Amirabdollahian and Ash (27) , Coulibaly et al (49) and Adamson et al (47) . These differences may due to differences in energy intake between the age and gender groups; we observed that total energy intake was lower in older than in young adults and in female than male participants (data not shown).…”

Section: Effects Of Age and Gender On Intakes Of Zn And Zn-absorptionsupporting

confidence: 87%

The relative validity and repeatability of an FFQ for estimating intake of zinc and its absorption modifiers in young and older Saudi adults

Alsufiani

Yamani

Kumosani

et al. 2014

Public Health Nutr.

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Objective: To assess the relative validity and repeatability of a sixty-four-item FFQ for estimating dietary intake of Zn and its absorption modifiers in Saudi adults. In addition, we used the FFQ to investigate the effect of age and gender on these intakes. Design: To assess validity, all participants completed the FFQ (FFQ1) and a 3 d food record. After 1 month, the FFQ was administered for a second time (FFQ2) to assess repeatability. Setting: Jeddah, Saudi Arabia. Subjects: One hundred males and females aged 20-30 years and 60-70 years participated. Results: Mean intakes of Zn and protein from FFQ1 were significantly higher than those from the food record while there were no detectable differences between tools for measurement of phytic acid intake. Estimated intakes of Zn, protein and phytate by both approaches were strongly correlated (P < 0·001). Bland-Altman analysis showed for protein that the difference in intake as measured by the two methods was similar across the range of intakes while for Zn and phytic acid, the difference increased with increasing mean intake. Zn and protein intakes from FFQ1 and FFQ2 were highly correlated (r > 0·68, P < 0·001) but were significantly lower at the second measurement (FFQ2). Older adults consumed less Zn and protein compared with young adults. Intakes of all dietary components were lower in females than in males. Conclusions: The FFQ developed and tested in the current study demonstrated reasonable relative validity and high repeatability and was capable of detecting differences in intakes between age and gender groups.

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Section: Effects Of Age and Gender On Intakes Of Zn And Zn-absorptionsupporting

confidence: 87%

The relative validity and repeatability of an FFQ for estimating intake of zinc and its absorption modifiers in young and older Saudi adults

Alsufiani

Yamani

Kumosani

et al. 2014

Public Health Nutr.

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“…Higher dietary intakes of zinc were associated with better acuity for salt taste specifically in females [17]. Pluhator, and others [16] suggested taste preference will provide to be more reproducibly related to zinc nutrients.…”

Section: Introductionmentioning

confidence: 99%

“…There would be two causes of zinc deficiency, one is low zinc intake and the other is high intake of processed and prepared foods with polyphosphoric acid sodium, which drain zinc from the body [17,18]. There are some possibilities to improve zinc deficiency by examining eating style factors considering these aspects.…”

Section: Introductionmentioning

confidence: 99%

Relationship between Taste Sensitivity and Eating Style in Japanese Female University Students

Kato¹,

Roth²

2012

FNS

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This study investigated the relationship between taste sensitivity, the frequency and the preference for eating foods rich in zinc, dietary habits, and restrained eating among Japanese female undergraduate students. Forty-three subjects between the ages of 20 and 22 participated in this study. After a taste-sensitivity test for sweetness and saltiness the students completed a food list indicating the intake frequency and preference of foods rich in zinc and their eating habits. The students were divided into four groups: high salt-taste sensitivity (SA-HG), low salt-taste sensitivity (SA-LG), high sweet-taste sensitivity (SW-HG), and low sweet-taste sensitivity (SW-LG). Individuals in the SA-HG group ate more foods rich in zinc and were more concerned with their health than those in the SA-LG group. Further, the SW-LG group ate more convenience foods than the SW-HG group. High salt-taste sensitivity could be predicted by eating more but less preference of foods rich in zinc, less snacking, and greater regularity of meals. On the other hand there is a significant positive relationship between the frequencies of eating and preference for foods rich in zinc. This means the results were inconsistent, further research is needed to clarify this point.

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“…O tempo de permanência da solução na boca antes de ser deglutida ou descartada foi relatado somente por dois estudos (ANTONELLO et al, 2007;SPRITZER, 1985), sendo ambos de 10 s. As amostras foram desprezadas em 27,3% dos artigos (ELLEGARD et al, 2007a;MONNEUSE et al, 2008;ZVEREV et al, 2004;PASQUET et al, 2002;MOJET et al, 2001; MIDDLETON; ALLMAN-FARINELLI, 1999) e deglutidas em 18,2% (STEWART-KNOX et al, 2008;GUDZIOL;HUMMEL, 2007;McDAID et al, 2007;OKORO et al, 2002); note-se, porém, que 54,5% não informaram. Quanto à duração do intervalo entre as soluções diferentes, em dois estudos (9,1%), foi de 30 s (ANTONELLO et al, 2007;SPRITZER, 1985); em um estudo (4,5%), de 3 min (WATANABE et al, 2008), e a maioria deles (86,4%) não relatou.…”

Section: Aspectos Gerais Dos Artigos Para Avaliação Sensorialunclassified

“…No entanto, apenas 13 (48,1%) dos 27 artigos fizeram recomendações para abstenções (STEWART-KNOX et al 2008;GUDZIOL;HUMMEL, 2007;McDAID et al, 2007;HEATH et al, 2006;HONG et al, 2005;SIENKIEWICZ-JAROSZ et al, 2005;UKOH et al, 2004;TUNSURIYAWONG et al, 2000;MIDDLETON;ALLMAN-FARINELLI, 1999;HORIO;KAWAMURA, 1998;OKORO et al, 2002;ANTONELLO et al, 2007;SPRITZER, 1985). As orientações feitas com maior frequência foram: evitar a ingestão de alimentos (48,1%) e não fumar (37%).…”

Section: Estímulo Localizadounclassified

Revisão: metodologias para análise da sensibilidade gustativa ao sal

Piovesana

Gallani

Sampaio

2012

Braz. J. Food Technol.

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A avaliação da sensibilidade gustativa ao sal é utilizada na área da saúde, bem como em análise sensorial aplicada à Ciência e Tecnologia de Alimentos, para avaliar o paladar e identificar ageusia e hipoageusia de diversas origens; notavelmente, identifica os indivíduos que apresentam risco ou consumo excessivo de sal. A adoção de um método acurado e reprodutível para avaliação do limiar gustativo ao sal permite seu uso de forma ampliada. Esta revisão integrativa tem como objetivo descrever as metodologias empregadas para avaliar o limiar de detecção e reconhecimento do cloreto de sódio. Foram utilizadas as bases de dados CINAHAL, LILACS e MEDLINE, e as palavras-chave taste threshold, sodium chloride e salt. Foram localizados 27 artigos de 1985 a 2009 e, nestes, empregados 29 testes de análise do limiar. A maioria dos artigos utilizou o estímulo da boca toda (75,9%), seguida da aplicação tópica na língua (24,1%), aplicação da solução em partes da língua (10,3%), eletrogustometria (6,4%), disco impregnado (3,4%) e aplicação de vácuo (3,4%). Houve grande variação nos procedimentos metodológicos e, em alguns, ausência de informações importantes. Os artigos não apresentam cálculo do tamanho amostral e os critérios de seleção dos julgadores foram também variados. Assim, existe uma dificuldade para a reprodutibilidade e as comparações dos artigos. Avaliações comparativas entre os diferentes métodos de avaliação do limiar gustativo ao cloreto de sódio quanto à sua reprodutibilidade podem trazer subsídios importantes para a escolha do método mais adequado a ser empregado em pesquisa e na prática clínica.

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Dietary zinc intake and sex differences in taste acuity in healthy young adults

Abstract: These findings suggest that zinc is more important for taste acuity in males than females and indicate the importance of taking sex differences into account when studying taste acuity.

Cited by 26 publications

References 40 publications

The relative validity and repeatability of an FFQ for estimating intake of zinc and its absorption modifiers in young and older Saudi adults

The relative validity and repeatability of an FFQ for estimating intake of zinc and its absorption modifiers in young and older Saudi adults

Relationship between Taste Sensitivity and Eating Style in Japanese Female University Students

Revisão: metodologias para análise da sensibilidade gustativa ao sal

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