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Physiol Behav. 2017 May 1;173:116-123. doi: 10.1016/j.physbeh.2017.02.005. Epub 2017 Feb 6.

Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children.

Author information

1
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: Martine.Morzel@dijon.inra.fr.
2
CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France.
3
Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
4
INRA, UMR 1331 TOXALIM, Research Centre in Toxicology, F-31027 Toulouse, France.
5
INSERM, CIC 1407, Hospices Civils de Lyon, CNRS UMR5558, Université de Lyon, F-69000 Lyon, France.
6
Université de Lyon, Claude Bernard Lyon 1, Faculté de Médecine Lyon-Est, INSERM U01060, CarMeN Laboratory, Hospices Civils de Lyon, F-69003 Lyon, France.

Abstract

Identifying objective markers of diet would be beneficial to research fields such as nutritional epidemiology. As a preliminary study on the validity of using saliva for this purpose, and in order to explore the relationship between saliva and diet, we focused on clearly contrasted groups of children: children with eating difficulties (ED) receiving at least 50% of their energy intake through artificial nutrition vs healthy controls (C). Saliva of ED and C children was analyzed by various methods (targeted biochemical analyses, 2-D electrophoresis coupled to MS, 1H NMR) and their diet was characterized using food frequency questionnaires, considering 148 food items grouped into 13 categories. Complete datasets were obtained for 16 ED and 16 C subjects (median age 4.7y and 5.0y, respectively) and the statistical link between salivary and dietary characteristics was studied by Multiple Factor Analysis (MFA). Overall, ED children showed as expected lower consumption frequency scores and higher food selectivity. The two groups of children differed in "diet/saliva" associations. Some distinctive salivary variables were common to both groups of children. For example, carbonic anhydrase 6 and the consumption frequency of biscuits & sweets and drinks were positively associated with the MFA axis 1 in C children, but oppositely associated in ED children. Specifically for ED children, abundant salivary proteins (cystatins, amylase, amylase fragments) and some metabolites (amino acids, galactose, lactate) correlated with axis 1, together with the consumption frequency of sauces & seasonings, bread & cereal products, ready-to-eat meals, fish, biscuits & sweets, drinks and potatoes. Specifically for C children, several proteins (serum albumin, haptoglobin, Igκ, apolipoprotein A-1, α-1 antitrypsin) correlated with axis 1, together with the consumption frequency of biscuits & sweets, milk & dairy products, drinks, fruit, meat and vegetables. This study demonstrates that the qualitative aspect of diet is linked to saliva composition, and that the associations between dietary consumption and salivary composition differ between groups of subjects with contrasted diets.

KEYWORDS:

Diet; Dietary behavior; Metabolome; Proteome; Salivary biomarkers

PMID:
28185876
DOI:
10.1016/j.physbeh.2017.02.005
[Indexed for MEDLINE]

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