Mary Bertino - Academia.edu (original) (raw)

Papers by Mary Bertino

The FASEB Journal

Nutrition labels in the U.S. currently use the term ‘dietary fiber’ to indicate the total amount ... more Nutrition labels in the U.S. currently use the term ‘dietary fiber’ to indicate the total amount of fiber in a product. FDA has asked for input on the consumer impact of changing the Nutrition Facts Panel (NFP) to differentiate dietary fiber from functional/added fiber, reflecting the IOM fiber definition. We conducted two on‐line consumer surveys of fiber & food labels. In the first survey (N=1500), 53% of consumers indicated it is extremely/very important to know the amount of fiber in a food product. In the second (N=1000), 96% of consumers accurately identified the amount of fiber in a food when presented with a NFP as it exists today. However, when the NFP was changed to include ‘added fiber’ and ‘dietary fiber’, only 44% could accurately identify the amount of fiber. When ‘functional fiber’ was included on the label, 43% reported a higher level of fiber in the food than was actually present. The results indicate that partitioning dietary fiber into either functional or added f...

Annals of Internal Medicine, May 1, 1983

Salt appetite and sodium intake in humans are controlled in part by taste. A distinction can be d... more Salt appetite and sodium intake in humans are controlled in part by taste. A distinction can be drawn between salt appetite that occurs when the organism is sodium deficient (in need) and when the organism has sufficient sodium stores (non-need) but continues to ingest salt. Although the latter case is most relevant to human sodium consumption, little is known about its physiologic, developmental, and experiential bases. Recent studies show that changes in dietary sodium consumption are followed by taste changes. Moderate decreases in dietary sodium of 2 months or more are followed by a decrease in the concentration of salt in food judged most pleasant.

Behavioral Neuroscience, 1988

In contrast to humans, sodium-replete rats prefer dilute saline to water and do not prefer salted... more In contrast to humans, sodium-replete rats prefer dilute saline to water and do not prefer salted food to plain food. Sodium depletion is known to enhance the intake of and preference for salt provided in water. Here, we examined whether the context of the delivery vehicle for salt could influence salt intake and preference. This was done by studying the effects of sodium depletion on rats' preferences for salted food and salt water. In Experiment 1, rats were depleted of sodium by combined use of a sodium-deficient diet and administration of the natriuretic drug, furosemide (5 mg sc). They were then given a choice between either salted sodium-deficient diet (1% NaCl) and unsalted sodium-deficient diet or salt water (0.3 M NaQ) and water. The rats consumed more salted than unsalted sodium-deficient diet and more 0.3 M NaCl than water. However, the amount of salt ingested in food was substantially less than the amount in water. In Experiments 2 and 3 we examined preferences for various concentrations of salt (0.06%-8.0% NaCl) in food during sodium depletion. The duration of the salted food preference was inversely related to the quantity of salt consumed and the concentration of salt in the food. Data from Experiments 4 and 5 indicated that it was unlikely the changes in salted food preference were the result of taste aversions produced by furosemide administration. Taken together, these experiments demonstrate that, as the case for fluids, a preference for salted food can be produced by sodium depletion. However, the quantity of salt consumed following depletion is much less in food than in fluids, perhaps because of caloric restraints and/or restraints on food clearance from the gastrointestinal tract.

MAN. Naltrexone, an opioid blocker, alters taste perception and

A composition comprising: i) at least one active compound selected from at least one antiperspira... more A composition comprising: i) at least one active compound selected from at least one antiperspirant active and at least one principioactivo deodorant ii) a first gellant is at least one hydrocarbon of the formula CnH2n + 2, wherein n is 20 to 100 and the hydrocarbon is at least 90% linear; iii) at least one soybean oil with an iodine value greater than 0 to 20, where the iodine value is ASTM D5554-95 midepor (2006), in wherein soybean oil is present in an amount of 3 to 7% by weight dela Yiv composition) at least one volatile silicone.

Journal of the American Dietetic Association, 1982

A first step in reducing salt intake is to understand sensory control of ingestion. Salt and tast... more A first step in reducing salt intake is to understand sensory control of ingestion. Salt and taste, the methodology for studying taste in human beings, the development of response to salt by infants and children, and dietary sodium and salt preference are discussed. The author's conclusion is that at present it is not possible to answer the question of why people consume as much salt as they do. More research is needed.

American Journal of Physiology-Regulatory, Integrative and Comparative Physiology, 1991

To test the hypothesis that reduced food intake produced by opioid blockade is due to a reduction... more To test the hypothesis that reduced food intake produced by opioid blockade is due to a reduction in the pleasant aspects of tastes, 18 fasted male college students rated the intensity and pleasantness of soup that contained various concentrations of NaCl and of Kool-Aid that contained various concentrations of sucrose at hourly intervals after ingesting either naltrexone (50 mg) or a placebo in a double-blind study. Hunger, fullness, nausea, and current mood state were also assessed. Lunch followed and food intake was recorded. After placebo, the pleasantness of the salted soup increased as lunchtime approached. After naltrexone, however, soup pleasantness remained unchanged across time. Similar changes were obtained for perceived sweetness and pleasantness of Kool-Aid and for the perceived saltiness of soup. Naltrexone also blocked the increases in hunger ratings that occurred across time in the placebo condition. Nausea was higher after naltrexone. After naltrexone, subjects cons...

The American Journal of Clinical Nutrition, 1990

To examine the sensory effects ofextreme sodium depletion in humans, 10 normal volunteers were fe... more To examine the sensory effects ofextreme sodium depletion in humans, 10 normal volunteers were fed a very-low-sodium diet and were treated with diuretics for 10 d. Urine samples were collected and blood was drawn for hormone analyses. Taste tests included threshold and intensity judgments of salt (NaC1) and sucrose and preferences for salt and sucrose in foods. Subjects also rated the pleasantness of 29 foods listed on a questionnaire. Substantial sodium depletion was induced in all subjects. Salt thresholds decreased in a majority of the subjects whereas preference judgments for salt in foods tended to be greater during the depletion period. The changes in pleasantness of the 29 foods revealed that saltier foods were substantially more attractive during the depletion period than during the pre-and postdepletion periods. These data indicate that experimental sodium depletion in humans is followed by moderate sensory changes and an increased preference for salty foods.

The American Journal of Clinical Nutrition, 1982

A group of young adult subjects was placed on self-maintained, low sodium diets for 5 months. Tas... more A group of young adult subjects was placed on self-maintained, low sodium diets for 5 months. Taste responses to salt in solutions, soups, and crackers were determined both during the 2 months preceding diet initiation and during a 5-month period when subjects lowered their sodium intake. Taste responses were also determined in a control group with ad libitum salt consumption throughout the same period. Perceived intensity of salt in crackers increased. The salt concentrations of maximum pleasantness in soup and crackers fell in the experimental subjects but not in the control subjects. These results demonstrate that the preferred level of salt in food is dependent on the level of salt consumed and that this preferred level can be lowered after a reduction in sodium intake. The implications of these findings for the maintenance of low sodium diets are discussed.

Behavioral and Neural Biology, 1979

Female rats who had been made obese on a protein-supplemented high fat diet were mated. Impaired ... more Female rats who had been made obese on a protein-supplemented high fat diet were mated. Impaired estrous cycling prevented conception in nearly half the experimental females. The young who were born to the remaining experimental mothers were lighter in birth weight. Most were cannibalized within the first week postpartum. Observation of mother-young interactions revealed a high level ofpup licking. The disruptions in reproductive behaviors are similar to those reported in females whose obesity is a consequence of hypothalamic lesion. 1We wish to thank Jan Berger and Jessie Namidas for their help in collecting the observations of maternal behavior.

Interaction of the Chemical Senses with Nutrition, 1986

Physiology & Behavior, 1988

Sprague-Dawley rats drink mild salt (NaCl) solutions in preference to plain water. In contrast, r... more Sprague-Dawley rats drink mild salt (NaCl) solutions in preference to plain water. In contrast, rats of this strain are less likely to show preferences when salt is tested in food. Others have established that rats of the spontaneously hypertensive strain (SHR) have greater preferences for salt water than do their normotensive counterparts (WKY). The question addressed in the present research was whether SHR rats would show an enhanced salted food preference when compared with WKY rats. SHR and WKY rats were given choices between a variety of salted and unsalted foods. When tested with potato chips, no major strain differences in salt preferences were observed; depending on concentrations, rats ate either equal amounts of salted and unsalted chips or avoided salted chips. However, when tested with liquid milk products (heavy cream and half & half), SHR rats showed both higher salt preferences and consumed more salt. The SHR actually preferred these products salted, whereas the WKY rats, like Sprague-Dawley rats, never ate more salted milk than plain milk. When tested with skim milk, SHR and WKY did not differ; both preferred the milk salted. In order to test the effect of physical state (or texture) upon salt preference, the skim milk was gelled. Salt preferences of the SHR rats fell to 50% whereas the salt preferences of the WKY rats remained unchanged.

Physiology & Behavior, 1982

BERTINO, M. Effects of high fat, protein supplemented diets on maternal behavior in rats. PHYSIOL... more BERTINO, M. Effects of high fat, protein supplemented diets on maternal behavior in rats. PHYSIOL. BEHAV. 29(6) 999-1005, 1982.-Female albino rats were maintained on either chow, a 25% fat, protein supplemented diet or a 45% fat, protein supplemented diet during breeding, gestation and lactation. Maternal behavior was assessed using observational techniques. Maternal bodyweight of the females on the high fat diets was not different from females on chow. Reproductive success, as indicated by pregnancy and pup survival, was reduced in the females on the 45% fat diet. However, unlike offspring of obese dams, pup growth was enhanced in most of the offspring of the dams on the high fat, protein supplemented diets. The dams on these diets showed more postural nursing, less non-postural nursing, more pup grooming and were observed more frequently with a majority of their pups. These dietary differences in maternal behavior did not appear to be necessarily due to differences in the body weight of the pups.

Physiology & Behavior, 1986

Pharmacology Biochemistry and Behavior, 1988

A small dose oJ morphuze m~ reases tntal, e of and preJeren¢ e Jor tsotomc sahne among rats PHARM... more A small dose oJ morphuze m~ reases tntal, e of and preJeren¢ e Jor tsotomc sahne among rats PHARMACOL BIOCHEM BEHAV 29(3) 617-623, 1988-Water-deprived rats were given hourly opportunities to ingest physiological sahne and water for a number of days until they were taking substantml amounts of both solutions Prior to some opportumtles to mgest, they were rejected with either morphine (2 0 mg/kg) or a placebo Across a variety of procedures, morphine increased retake of and. in 1-hr tests, increased preference for 0 ~/~ NaC1 Intake of 1 5% NaCI also increased after admlmstratlon of morphine These data suggest that endogenous oplolds are revolved in sodium retake These data also provide further support for the idea that one or more of the endogenous oplold systems are revolved In the regulation of ingestion Oplolds Salt retake Salt preference Morphine Endogenous oplolds

Journal of Sensory Studies, 1993

Multidimensional scaling (MDS) was used to study qualitative relationships among mouthfeel attrib... more Multidimensional scaling (MDS) was used to study qualitative relationships among mouthfeel attributes encountered in oral healthcare products. Similarity estimates were obtained from a rapid sorting task and from painvise similari9 ratings. Configurations were interpreted as suggesting four groupings of oral sensations: numbing, astringency, pain and taste. The pain-associated sensations were further differentiated into thermally related sensations and chemically related sensations in some configurations. Two-dimensional solutions from the sorting task and from group-averaged similarity ratings were similar. Individual dif ferences scaling solutions, however, showed unacceptably high stress in two dimensions, suggesting additional nuances in meaning to individual panelists that were not captured by group-averaged data or by sorting data.

Journal of Experimental Child Psychology, 1974

The use of context was investigated with subjects from fourth-and sixth-grade populations. A Word... more The use of context was investigated with subjects from fourth-and sixth-grade populations. A Word Boundary task was used that requires subjects to make word-identification decisions both with and without contextual information. Results indicated that context was utilized effectively by the sixth-grade students, while the fourth-grade students showed small context-use effects. These findings are consistent with performance models that emphasize the role of predictive behavior in language analysis. 'The authors would like to thank Robert Blockovich for his suggestions concerning statistical analyses, Donald Groves and Christy Vigoda for their help in running subjects and scoring data, and Esther Bowen of the BrookIand Elementary School in Rochester, Michigan for cooperation during the planning and running of this experiment.

Journal of Comparative Psychology, 1985

Many studies have demonstrated that when sodium-replete rats are given a choice between water and... more Many studies have demonstrated that when sodium-replete rats are given a choice between water and isotonic saline, they consume more of the isotonic saline. Their ingestive responses to a choice between salted and unsalted food, however, have not been studied in the same detail. Because humans consume salt in or on food rather than in pure water, this lack of information calls into question the use of the rat as the animal model for human excess salt consumption. In Experiment 1, 16 Sprague-Dawley rats were given 1-hr access to salted and unsalted foods (potato chips, peanuts, soup) commonly consumed by humans in the salted form. In each choice situation, rats consumed more of the unsalted variety of solid food. In Experiment 2, the concentration of salt in a wider variety of foods was varied. Fifteen rats were allowed a choice of a given salt concentration or the unsalted food. In no case was the salted solid food eaten in excess of the unsalted solid food, and in general, more of the unsalted solid food was eaten. In a third experiment, two groups of 8 rats were given exposure from weaning to either salted or unsalted potato chips. Three-months of exposure to salted chips or unsalted chips did not alter the rats' relative intake of salted chips. When given a choice, more unsalted chips were consumed by both groups. These experiments indicate that sodium-replete Sprague-Dawley rats generally prefer unsalted solid foods to salted ones.

JAMA: The Journal of the American Medical Association, 1987

This study tested the extent to which individuals placed on a lowered sodium diet would compensat... more This study tested the extent to which individuals placed on a lowered sodium diet would compensate for the reduced dietary sodium by adding table salt to their food. Eleven students, unaware that their use of saltshakers was being studied, consumed all their meals and snacks in a clinical research center for