Track topics on Twitter Track topics that are important to you
The purpose of the Taste Perception Study is to assess variations in the ability to taste and perceive sensations from various stimuli in younger (18-49 years) and older (50-85 years) volunteers. The study's goal is to determine how these sensations influence what one likes to eat, and what one chooses to eat, and whether there is an association with dietary intake, body composition and chronic disease. Another objective of the study is to determine the association between variations in oral sensations and genes mediating sensory perception and dietary behaviours.
The objective of the Taste Perception Study is to assess variations in oral sensations in younger (18-49 years; n=35) relative to older (50-85 years; n=35) subjects, and determine the association between variations in oral sensations and measures of chronic disease risk factors, body composition, habitual dietary intake and selected genes mediating sensory perception and dietary behaviors. Subjects who are participating in the Glycemic Index study (IRB #7196) will be asked for voluntarily participation in the proposed study. These volunteers will undergo 1-2 hours of standardized testing. These tests will involve tasting or smelling certain foods/beverages or ingredients in foods/beverages and rating the degree of liking/disliking, intensity and flavor or odor using a validated general Labeled magnitude scale. Volunteers will also be asked to complete a food preference survey and eating inventory questionnaire, as well as provide a DNA sample from a cheek swab or blood sample. These data will then be merged with the measures of chronic disease risk factors, body composition and habitual dietary intake data generated from the Glycemic index study in order to better understand if variations in oral sensations influence food preferences and patterns and subsequently chronic disease risk.
Observational Model: Cohort, Time Perspective: Cross-Sectional
Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
Published on BioPortfolio: 2014-08-27T03:17:37-0400
To investigate the contributions of neighborhood environments to the distribution of cardiovascular disease (CVD) risk across different age ranges and racial/ethnic groups, using data from...
To assess genetic variation in 87 different cardiovascular disease candidate genes and to measure the associations of these variants with cardiovascular disease and its risk factors.
Patients with cardiovascular diseases from Guangdong province will be recruited and followed up for at least 4 years to evaluate the risk factors for cardiovascular-related mortality and d...
While the efficacy of aspirin for the secondary prevention of cardiovascular disease is evident, the effect of aspirin for primary prevention is unclear. The use of aspirin reduces cardiov...
The purpose of this study is to determine how the progressive loss of kidney function influences cardiovascular disease.
Sex-specific differences in pathophysiology, prevalence, and impact of cardiovascular disease (CVD) risk factors may explain the high cardiovascular mortality rates in women.
Mitochondria are energy-producing structure of the cell and help to maintain redox environment. In cardiovascular disease, the number of mitochondrial DNA (mtDNA) will changes accordingly compare to n...
Cardiovascular disease is the leading cause of death and is also a major cause of disability worldwide. Indeed, even in well-treated patients for hypertension or dyslipidemia, there is still a high ca...
Although a potential benefit of drinking green tea has been suggested to reduce the development of cardiovascular disease, no study has investigated the relationship between plasma tea catechin and ri...
The discovery of novel and highly predictive biomarkers of cardiovascular disease (CVD) has the potential to improve risk-stratification methods and may be informative regarding biological pathways co...
The co-occurrence of pregnancy and a cardiovascular disease. The disease may precede or follow FERTILIZATION and it may or may not have a deleterious effect on the pregnant woman or FETUS.
Restoration of functions to the maximum degree possible in a person or persons suffering from a CARDIOVASCULAR DISEASE. It also includes cardiac conditioning and SECONDARY PREVENTION in patients with elevated cardiovascular risk profile.
Processes and properties of the CARDIOVASCULAR SYSTEM as a whole or of any of its parts.
Biological actions and events that support the functions of the CARDIOVASCULAR SYSTEM.
Unexpected rapid natural death due to cardiovascular collapse within one hour of initial symptoms. It is usually caused by the worsening of existing heart diseases. The sudden onset of symptoms, such as CHEST PAIN and CARDIAC ARRHYTHMIAS, particularly VENTRICULAR TACHYCARDIA, can lead to the loss of consciousness and cardiac arrest followed by biological death. (from Braunwald's Heart Disease: A Textbook of Cardiovascular Medicine, 7th ed., 2005)
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...
Bioinformatics is the application of computer software and hardware to the management of biological data to create useful information. Computers are used to gather, store, analyze and integrate biological and genetic information which can then be applied...
Cardiovascular disease (CVD)
Acute Coronary Syndromes (ACS) Blood Cardiovascular Dialysis Hypertension Stent Stroke Vascular Cardiovascular disease (CVD) includes all the diseases of the heart and circulation including coronary heart disease (angina...