The Biphasic Effects of Moderate Alcohol Consumption with a Meal on Ambiance-Induced Mood and Autonomic Nervous System Balance: A Randomized Crossover Trial

Schrieks, Ilse C.; Stafleu, A.; Kallen, Victor; Grootjen, Marc; Witkamp, Renger F.; Hendriks, H.

doi:10.1371/journal.pone.0086199

Cited by 39 publications

(14 citation statements)

References 58 publications

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“…So more an intuitive thought process (Kahneman, ) and therefore more difficult to report than sensory evaluation (Thomson, ). The atmosphere of the place of wine consumption has a great effect on emotions evoked (Edwards, Hartwell, & Giboreau, ; Schrieks et al, ). It could be that the similarity between emotion profiles of the wines that evolved while drinking was a response of the drinking experience itself, that is, including the emotions evoked by the context of consumption, thus not permitting the highlighting of huge differences evoked by the wines.…”

Section: Discussionmentioning

confidence: 99%

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food‐evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and temporal liking (TL), using a multi‐sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking. Practical implications The method tested in this study showed a sensitivity level sufficient to capture subtle but significant differences between similar, equally liked wines. Wines tested have a major difference in wine‐making process, that is, one of the wines had a particular wood aging processing in new oak barrels conferring specific flavors and associated costs. For the wine industry, the method can be particularly useful to understand to which extent consumers perceive differences in sensations and emotions, in a blind tasting, to investigate if increased costs of production are acceptable and justified. For other food products, the method can be useful to use during product development stage, when the aim is to differentiate prototypes with subtle differences in ingredients composition and associated costs. Knowing when certain sensations and emotions occur during consumption might help to create successful products in the market. Further research using different food or beverages is however necessary to assure its validity.

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Section: Discussionmentioning

confidence: 99%

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Silva

Voss

Zyl

et al. 2018

Journal of Sensory Studies

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“…When compared with those who never/almost never consumed coffee, chronic coffee consumers are older and more frequently moderate or excessive alcohol consumers, smokers, and sedentary. Advanced age is associated with a reduction in HRV, especially for vagal components, as well as alcohol consumption, smoking, and sedentary lifestyle [ 30 , 31 ]. The greater frequency of coffee use among smokers and consumers of alcohol seems to at least partially explain the now outdated concept that coffee is associated with increased risk of coronary artery disease [ 32 , 33 ].…”

Section: Discussionmentioning

confidence: 99%

Coffee Consumption and Heart Rate Variability: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) Cohort Study

et al. 2017

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Studies have shown that acute coffee ingestion can affect cardiovascular autonomic activity, although the chronic effects on heart rate variability (HRV) remain controversial. Method: A cross-sectional study with baseline data (2008–2010) from ELSA-Brasil cohort of 15,105 (aged 35–74), based in six Brazilian states. Coffee consumption in the previous 12 months was measured using the semi-quantitative food frequency questionnaire, and HRV was obtained through electrocardiographic tracings during 10 min at rest. Independent association between the frequency of coffee consumption “never or almost never”, “≤1 cup/day”, “2–3 cups/day”, “≥3 cups/day”, and HRV was estimated using generalized linear regression, adjusting for socio-demographic characteristics, health-related behavior, markers of abnormal metabolism, and the presence of coronary artery disease. Further, we applied Bonferroni correction in the full models. Results: The mean age was 52 years (standard deviation (SD) = 9.1), and 52% was female; 9.5% never/almost never consumed coffee. In univariate analysis, coffee consumers had reduced values of HRV indexes, but after full adjustments and correction for multiple comparisons, these associations disappeared. A trend of reduction in HRV vagal indexes was observed in those that consumed ≥3 cups of coffee/day. Conclusion: Most of the effects attributed to the chronic use of coffee on the HRV indexes is related to the higher prevalence of unhealthy habits in coffee users, such as smoking and alcohol use. Adjustment for confounding factors weaken this association, making it non-significant. The effect of higher daily doses of coffee on the autonomic system should be evaluated in further studies.

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“…Patients woke up at approximately 7:00 and went to bed at approximately 22:00. Alcohol drinking and smoking, which could affect autonomic function [23,24], were forbidden. Breakfast, lunch and dinner were provided daily at 8:00, 12:00 and 18:00, respectively.…”

Section: Methodsmentioning

confidence: 99%

Coefficient of variation of R-R interval closely correlates with glycemic variability assessed by continuous glucose monitoring in insulin-depleted patients with type 1 diabetes

Iwasaki

Kozawa

Fukui

et al. 2015

Diabetes Research and Clinical Practice

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The Biphasic Effects of Moderate Alcohol Consumption with a Meal on Ambiance-Induced Mood and Autonomic Nervous System Balance: A Randomized Crossover Trial

Cited by 39 publications

References 58 publications

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi‐sip approach

Coffee Consumption and Heart Rate Variability: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) Cohort Study

Coefficient of variation of R-R interval closely correlates with glycemic variability assessed by continuous glucose monitoring in insulin-depleted patients with type 1 diabetes

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