Richard D. Mattes

Learn More
BACKGROUND Beverages are contributing an increased proportion of energy to the diet. Because they elicit a weak compensatory dietary response, they may increase risk of positive energy balance. OBJECTIVES This study aimed to document the differential effects of matched liquid and solid carbohydrate loads on diet and body weight. DESIGN In a cross-over(More)
Information on the relative contributions of all dietary sodium (Na) sources is needed to assess the potential efficacy of manipulating the component parts in efforts to implement current recommendations to reduce Na intake in the population. The present study quantified the contributions of inherently food-borne, processing-added, table, cooking, and water(More)
Consumption of spicy foods containing capsaicin, the major pungent principle in hot peppers, reportedly promotes negative energy balance. However, many individuals abstain from spicy foods due to the sensory burn and pain elicited by the capsaicin molecule. A potential alternative for nonusers of spicy foods who wish to exploit this energy balance property(More)
Previous studies suggest consumption of red pepper (RP) promotes negative energy balance. However, the RP dose provided in these studies (up to 10 g/meal) usually exceeded the amount preferred by the general population in the United States (mean=~1 g/meal). The objective of this study was to evaluate the effects of hedonically acceptable RP doses served at(More)
Nonnutritive sweeteners (NNS) are ecologically novel chemosensory signaling compounds that influence ingestive processes and behavior. Only about 15% of the US population aged >2 y ingest NNS, but the incidence is increasing. These sweeteners have the potential to moderate sugar and energy intakes while maintaining diet palatability, but their use has(More)
OBJECTIVE To examine the effects of dietary protein and obesity classification on energy-restriction-induced changes in weight, body composition, appetite, mood, and cardiovascular and kidney health. RESEARCH METHODS AND PROCEDURES Forty-six women, ages 28 to 80, BMI 26 to 37 kg/m(2), followed a 12-week 750-kcal/d energy-deficit diet containing higher(More)
Dietary compensation for energy provided as ethanol is reportedly limited. Whether this is a function of the ethanol or other aspect of the medium in which it is ingested is not known. Eight male and eight female adults ingested 1.08 liters of beer (5.0% ethanol w/v, 1891kJ), light beer (2.9% ethanol w/v, 1197kJ), no-alcohol beer (0.1% ethanol w/v, 816kJ),(More)
  • R D Mattes
  • Journal of the American Dietetic Association
  • 1997
The importance of sensory factors (both the sensory properties of foods and sensory abilities of consumers) in food selection is widely accepted. Less recognized and understood are the effects of sensory stimulation on physiologic processes. Mere exposure to the sight, smell, taste, and textural attributes of foods elicits myriad digestive, endocrinologic,(More)
  • R D Mattes
  • The American journal of clinical nutrition
  • 1996
Accumulating evidence indicates that oronasal sensory stimulation influences nutrient metabolism. This work examined the effects of oral exposure to dietary fat on postprandial plasma triacylglycerol (triglyceride) concentrations. Fifteen (six male, nine female) healthy adults were exposed to each of four treatments presented in random order. After(More)
The impact of smell and taste disorders on dietary habits and nutritional status has received limited research attention. This paper reports findings obtained from questionnaires and diet records completed by 40 healthy subjects and 118 patients with chemosensory dysfunction. Chemosensory disorders were frequently associated with decreases in food(More)