Effect of sucrose in breakfast items on pleasantness and food intake in the elderly

Physiology & Behavior
N De JongW A Van Staveren

Abstract

This study was designed to determine the differences between young and elderly people on the perceived intensity and pleasantness of sucrose in foods, in relation to their food intake. First, a group of 35 young subjects (mean age: 22 +/- 2 years) and 29 elderly subjects (mean age: 79 +/- 6 years) judged the intensity and the pleasantness of 5 series of breakfast items: orange lemonade, strawberry jam, strawberry yoghurt, chocolate paste, and grain porridge, each with 5 geometrically spaced sucrose concentration levels. On average, the elderly people had a lower slope of the sucrose psychophysical function. Optimal preferred sucrose concentrations were higher for the elderly compared to the young. The second phase in the study concerned the effects of the different optimal sucrose concentrations in foods on food intake. The second experiment dealt with 2 different optimal preferred sucrose concentrations (elderly vs. young subjects) in the food items: orange lemonade, strawberry and blueberry jam, and strawberry and blueberry yoghurt, served during breakfast. A group of 33 young people (mean age: 23 +/- 2 years) and 25 elderly subjects (mean age: 82 +/- 5 years) participated in a crossover study of 2 5-day (breakfast) treatment...Continue Reading

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Citations

Feb 16, 2002·Journal of the American Dietetic Association·Richard D Mattes
May 21, 1999·Physiology & Behavior·B J Rolls
Aug 14, 2012·The Proceedings of the Nutrition Society·Lisa MethvenMargot A Gosney
Jul 29, 2005·Critical Reviews in Food Science and Nutrition·H R MoskowitzI S Saguy
Apr 3, 2001·The Journals of Gerontology. Series A, Biological Sciences and Medical Sciences·M F MatheyW A Van Staveren
Oct 26, 2010·Neurobiology of Aging·Miriam García-San FrutosHans-Rudolf Berthoud
Mar 1, 2003·Clinics in Geriatric Medicine·Wija A van StaverenLisette C P G M de Groot

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