Genetics and Dietary Preferences - jifsan

More documents

Recommendations

Info

Recommendation of the IOM Committeeon Strategies to Reduce Sodium Intake:FDA set mandatory standards to requirefood and restaurant industries togradually reduce the salt content of theirproducts.
Stepwise process for achieving final standards for the addition of salt to foods
Page 2 and 3: Presenter disclaimer• The researc
Page 4 and 5: Overview of Presentation:Why care a
Page 6 and 7: The SensesVisionHearingTouchSmellTa
Page 8 and 9: The Senses: Health ImpactVisionHear
Page 11 and 12: Diseases related to excess food int
Page 13 and 14: OdorPERCEPTIONareaOdorantsRetronasa
Page 15: SmellFunctions: Sex, food, warningN
Page 18 and 19: OdorantsOdor CodingOdor receptors:
Page 20 and 21: OdorantsOdor CodingOlfactoryepithel
Page 24 and 25: Wysocki & Beauchamp, PNAS, 1987
Page 26 and 27: Putative androstenone receptorOR7D4
Page 28: TasteDedicated to food choice: acce
Page 33: Major Discoveries in Taste Receptor
Page 37 and 38: Salt
Page 39: Too much?
Page 43 and 44: Recommendations in the past:1969: T
Page 45 and 46: Two potential strategies:Change the
Page 47 and 48: Epithelial Na channel (ENaC)
Page 49 and 50: Salt taste mechanisms• An ENaC is
Page 51: Decreasing Na intake is followed by
Page 55: Human adults do not compensateBeauc
Page 59 and 60: The Ion Channels of NociceptionNeur
Page 61: IbuprofenA widely used anti-inflamm
Page 65 and 66: Throat stinging compound(-)-decarbo
Page 67 and 68: Health-beneficial effects of the Me
Page 69 and 70: The Tongue’s Taste Cells are the
Page 71 and 72: ProspectsTargeting gut taste cellsN
Page 73 and 74: Flavor Receptors Elsewhere:Function
Page 75 and 76: Some Research Needs- What is the nu

Genetics and Dietary Preferences - jifsan

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?