Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices.

The same phytochemicals that stimulate aversive sensations are often also responsible for purported health benefits in fruits and vegetables. Prior work indicates that some salivary proteins may reduce aversiveness of phytochemicals. In rodents, the salivary binding proteins have been shown to reduce bitter taste of polyphenols and alkaloids, but work in humans has focused primarily on polyphenol astringency (dry, rough, or puckery sensations). In this study, we tested if tastes of vegetable products might correlate to either salivary flow rate or the polyphenol binding capability of saliva, as measured by turbidity development when saliva is mixed with tannic acid. Participants (N=26) provided chewing-stimulated saliva samples and rated five juices and two chopped vegetables for bitterness, sourness, and sweetness intensity. Saliva was mixed with tannic acid and light absorbance was measured for quantification of haze development. Greater absorbance corresponded to less bitterness for one green vegetable juice blend, less sweetness for two green vegetable juices and chopped kale, and less sourness from cranberry juice. Greater salivary flow corresponded to less bitterness from chopped brussels sprouts, and less sweetness from one green vegetable juice blend and chopped kale. These findings indicate that greater salivary flow rate and presence of certain salivary binding proteins is not universally associated with lower aversive tastes from phytochemical-containing foods. Whether associations between these salivary properties are ingredient specific or simply not robustly related to taste in commercial products should be further investigated.

Ecological factors affecting Infant at Work policies and programs in university settings.

OBJECTIVES: This study identifies the ecological (ie, policy, environment, intrapersonal, and interpersonal) factors affecting the implementation of an Infant at Work program in a university setting. METHODS: Data were collected among faculty, staff, and graduate students at a large Midwestern university from February to July 2020 via focus group (FG) discussions with university employees (n = 22) and semistructured interviews with university administrators (n = 10). We used techniques from expanded grounded theory, allowing for a constant comparative approach to data contextualization and theme identification. RESULTS: Three themes emerged from the FG data: (i) program and policy scope, (ii) employee and employer benefits, and (iii) workplace concerns. Onsite daycares, flexible schedules and participation, and expanded childcare options were some of the programs and policies employees desired. However, barriers to implementing these types of programs include cost, safety, and structure of the work environment. CONCLUSIONS: Findings offer practical recommendations and strategies to improve work/life balance among parents transitioning back to work in a university environment. Findings also provide insight into the feasibility of family-friendly workplace policies and environments. Additionally, findings provide a framework for other organizations to implement similar Infant at Work programs to improve employee work/life balance.

Older US adults like sweetened colas, but not other chemesthetic beverages.

Many older adults suffer from difficulty swallowing thin beverages like water or coffee. To improve swallowing safety, beverages are typically thickened. This creates a new problem: the thickened beverages can be disgusting. New research suggests chemesthesis, particularly spiciness, carbonation, or intense sourness, could improve swallowing without the need for thickeners. Yet, whether such beverages would be liked by older adults is unknown. We thus conducted this experiment to establish older adults' sensory perception and liking/disliking of commercially available chemesthetic beverages. We recruited participants to rate sweetness, sourness, fizziness, stinging, and liking/disliking of unsweetened carbonated waters (1 plain, 5 flavored), sour orange juice, spicy ginger beer, and colas (sugar or aspartame-sweetened). Initial tests (N = 30 older adults) indicated sour orange juice, spicy ginger beer, and two of the flavored waters were not well-liked, so other beverages were selected for a second test (N = 94, 30 younger adults, 64 older adults). Sweetened, carbonated colas were the best-liked of the beverages. The unsweetened, flavored carbonated waters were in general not liked. Regarding comparisons of sensory ratings between older and younger adults, only sweetness differed between age groups. In particular, intensity ratings for the chemesthetic aspects of the beverages (stinging/burning/spiciness, fizziness) and the sour taste did not differ by age. As the chemesthetic properties are the most likely reason the beverages could aid in swallowing safety, observing no suppression of these sensations in older adults is encouraging for the potential of these products as a treatment option.