Claire Chabanet

A prospective study of food variety seeking in childhood, adolescence and early adult life.

This prospective study of food variety seeking among children was conducted between 1982 and 1999, with a follow-up in 2001-2002. Two- to three-year-old children were given a free choice of lunch foods in a nursery canteen. Their food choices were recorded and used to calculate early variety seeking scores, globally and by food group (vegetables, animal products, dairy products, starchy foods and combined dishes). The same subjects (n=339) were contacted in 2001-2002, when they were: 17-22 (n=89), 13-16 (n=68), 8-12 (n=99) and 4-7 years of age (n=83). Follow-up variety seeking, globally and by food group, and food neophobia were evaluated using questionnaire instruments. Variety seeking at follow-up increased with early variety seeking and to a lesser extent with age, and decreased with food neophobia. Early and follow-up variety seeking scores were highly related for dairy products and vegetables. Follow-up variety seeking for animal products was higher for boys and increased with age for boys, but not for girls. For each food group, variety seeking at follow-up was related to food neophobia. This study suggests that the acquisition of food repertoire may be influenced by food exposure and food choice behaviours before the age of 4.

Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores

This study was carried out in order to compare two mechanisms designed to reveal consumers preferences: a Vickrey auction which measures willingness to pay, and a common hedonic test. Via these two methods, the objective was to assess the respective effects of sensory characteristics and external information on the overall evaluation of five brut non-vintage Champagnes. One hundred and twenty three consumers were randomly assigned to two groups and took part in one of the methods. Whichever the method, they evaluated the Champagnes in a blind condition, then on the basis of bottle presentation and, finally, after observing the bottle while tasting. Results revealed that the two methods performed equally in revealing the effect of external information on the overall evaluation of Champagnes. Participants are unable to discriminate Champagnes after blind tasting, while significant differences in preferences for the products appeared when labels were made known, and the preferences observed respected the hierarchy of the market. Nevertheless, some differences between the two methods were observed suggesting that these methods could be used differently according to the specific objectives of the study.

Breastfeeding and experience with variety early in weaning increase infants’ acceptance of new foods for up to two months ☆

BACKGROUND & AIMSnPrevious studies showed that (1) breastfeeding and (2) higher food variety early in weaning can increase acceptance of new foods for the next few days. Here we measure, in two European regions, effects of breast or formula feeding and experience with different levels of vegetable variety early in weaning on new food acceptance during two months following the start of weaning.nnnMETHODSnBreast- or formula-fed infants received their first vegetable (carrot purée) and, over the next 9 days, either carrots every day; 3 vegetables changed every 3 days; or 3 vegetables changed daily. On the 12th and 23rd days they received new vegetable purées, zucchini-tomato then peas. Several weeks later, they received 2 more new foods, meat and fish. Acceptance of new foods was measured by quantities eaten and by liking ratings.nnnRESULTSnBreastfeeding and variety early in weaning increased new food acceptance. Frequency of change was more effective than number of vegetables fed. The combination of breastfeeding and high variety produced greatest new food intake. This effect persisted 2 months later.nnnCONCLUSIONSnThese interventions correspond to differences in milk and vegetable feeding observed in the regions studied suggesting that the results have practical consequences for acceptance of new foods.

Food-related sensory experience from birth through weaning: Contrasted patterns in two nearby European regions

This study describes infant feeding practices among mothers from two European regions from the perspective of early sensory experiences. Two groups of mothers, one in Dijon , France (n=139), the other in Aalen , Germany (n=157) with infants aged 4-9 months were interviewed using a structured questionnaire. Clear between- and within-group differences in weaning practices were found, particularly with respect to breastfeeding duration (Aalen>Dijon) and exposure to flavour variety early in weaning (Dijon>Aalen). By 4 months, 65% of infants in Dijon and 20% in Aalen, had received their first non-milk, solid foods. Before beginning to wean, 39% of mothers in Dijon offered their infant a variety of foods just for a taste. This was the case for only 25% of mothers in Aalen. During the first 28 days of weaning, infants in Dijon were offered a greater number of vegetables compared to those in Aalen and more frequent changes from day-to-day. Thus, while Aalen infants were likely to be exposed for a longer period to different sensory experiences via breast milk, Dijon infants tended to be exposed to a greater flavour variety during the first weeks of weaning.

Repeated Exposure of Infants at Complementary Feeding to a Vegetable Purée Increases Acceptance as Effectively as Flavor-Flavor Learning and More Effectively Than Flavor-Nutrient Learning

Childrens vegetable consumption is below the public health recommendations. This study aimed to compare learning mechanisms to increase vegetable acceptance in infants at complementary feeding, namely repeated exposure (RE), flavor-flavor learning (FFL), and flavor-nutrient learning (FNL); measure the stability of the learning effect; and examine the impact of infants feeding history on vegetable acceptance. The study was composed of a preexposure test, an exposure period, a postexposure test, and tests at 2-wk, 3-mo, and 6-mo follow-ups. At pre- and postexposure, a basic artichoke purée and carrot purée were presented to 95 French infants (6.4 ± 0.8 mo). During the exposure period, infants were randomly split into 3 groups and were exposed 10 times to the basic (RE group; 2 kJ/g; n = 32), a sweet (FFL group; 2 kJ/g; n = 32), or an energy-dense (FNL group; 6 kJ/g; n = 31) artichoke purée 2 or 3 times/wk. To evaluate acceptance, intake (g) and liking were recorded at home by parents. Between pre- and postexposure, intake of the basic artichoke purée significantly increased in the RE (+63%) and FFL (+39%) groups but not in the FNL group; liking increased only in the RE group (+21%). After exposure, artichoke was as much consumed and as much liked as carrot only in the RE group. Learning of artichoke acceptance was stable up to 3 mo postexposure. Initial artichoke intake was significantly related to the number of vegetables offered before the study started. RE is as effective as and simpler to implement than FFL and more effective than FNL for increasing vegetable acceptance at complementary feeding.

The role of taste in food acceptance at the beginning of complementary feeding.

Introduction of solid foods is a major step in the establishment of eating behavior and is likely to affect childrens health. However, the role of taste in acceptance of new foods, in particular in the first months of complementary feeding, is not fully understood and was the aim of the present study. Infants had to be in good health to participate (N=74). First, the infants reactions to new foods were recorded by their parents between the ages of 5 and 7 months using a 4-point-scale ranging from very negative to very positive. Taste intensities of infant foods were scored by a trained panel and foods were clustered into groups showing similar taste profiles. Infants reactions were used to calculate new food acceptance (NFA) defined as the average reaction towards a group of foods showing a similar taste profile. Second, preferences for the five basic tastes over water were measured using a 4-bottle test at 6 months old comparing intake of tastant solutions to water. Taste acceptance was evaluated through ingestion ratio (IR=intake of tastant solutions/intake of tastant solutions and water). NFAs were compared across food groups. Kendall correlations were calculated between NFA and IR. Most reactions (88%) to new foods were positive. However, NFA varied according to the taste profile of the foods: vegetables in which salt or a salty ingredient was added were more accepted than plain vegetables (P<0.01). On average no rejection of basic tastes was observed. For sweet, sour and umami tastes, significant positive correlations were observed between NFA and IR. Healthy foods like vegetables could be easily introduced in the diet of most, but not all infants. The role of taste preferences in new food acceptance was highlighted: a higher acceptance for a taste was associated to an enhanced acceptance of foods bearing this taste.

Learning to Eat Vegetables in Early Life: The Role of Timing, Age and Individual Eating Traits

Vegetable intake is generally low among children, who appear to be especially fussy during the pre-school years. Repeated exposure is known to enhance intake of a novel vegetable in early life but individual differences in response to familiarisation have emerged from recent studies. In order to understand the factors which predict different responses to repeated exposure, data from the same experiment conducted in three groups of children from three countries (nu200a=u200a332) aged 4–38 m (18.9±9.9 m) were combined and modelled. During the intervention period each child was given between 5 and 10 exposures to a novel vegetable (artichoke puree) in one of three versions (basic, sweet or added energy). Intake of basic artichoke puree was measured both before and after the exposure period. Overall, younger children consumed more artichoke than older children. Four distinct patterns of eating behaviour during the exposure period were defined. Most children were “learners” (40%) who increased intake over time. 21% consumed more than 75% of what was offered each time and were labelled “plate-clearers”. 16% were considered “non-eaters” eating less than 10 g by the 5th exposure and the remainder were classified as “others” (23%) since their pattern was highly variable. Age was a significant predictor of eating pattern, with older pre-school children more likely to be non-eaters. Plate-clearers had higher enjoyment of food and lower satiety responsiveness than non-eaters who scored highest on food fussiness. Children in the added energy condition showed the smallest change in intake over time, compared to those in the basic or sweetened artichoke condition. Clearly whilst repeated exposure familiarises children with a novel food, alternative strategies that focus on encouraging initial tastes of the target food might be needed for the fussier and older pre-school children.

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.

Salivary Protein Profiles and Sensitivity to the Bitter Taste of Caffeine

The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase fragments, immunoglobulins, and serum albumin and/or serum albumin fragments. It also contained lower levels of cystatin SN, an inhibitor of protease. The results suggest that proteolysis occurring within the oral cavity is an important perireceptor factor associated to the sensitivity to the bitter taste of caffeine.

Prediction of peptide retention time in reversed-phase high-performance liquid chromatography.

Peptide retention in reversed-phase chromatography depends mainly on the amino acid composition of peptides and can therefore be predicted by summing the relative hydrophobic contributions of each constitutive amino acid residue. The prediction is correct for small peptides but overestimates the retention times of peptides larger than 10-15 residues. A new prediction model is proposed in which the contribution to peptide retention of each amino acid residue is not a constant but a decreasing function of peptide length. From the retention times of 104 peptides, the parameters of decreasing functions were estimated by a non-linear multiple regression analysis. The contribution to peptide retention of charged, polar and non-polar residues appears to be differently affected by peptide length. The secondary structure of most peptides during reversed-phase high-performance liquid chromatography could be responsible for this. The high correlation between the predicted and observed retention times of peptides which were not used to establish the model indicates a good predictive accuracy of the new model.