Research participant taking weight measurements.
Water Consumption and Weight Loss
Weight management strategies often include recommendations of water consumption as an effective strategy to promote weight loss. However, the dearth of empirical evidence undermines the value of such prescriptions. Weight gain is common with advancing age, and the prevalence of obesity in middle aged and older adults is greater than the general population. Thus, effective strategies for weight management in this population are clearly needed. Our pilot data indicate that older adults spontaneously reduce their caloric intake at an ad-libitum meal following the consumption of 16 fl oz of water. However, the effectiveness of increased water consumption as a weight loss strategy has not been determined.
IPWR seeks to determine if pre-meal water consumption will accelerate weight loss in older overweight and obese individuals (ages 60-75) consuming a low-calorie diet. Determinations will also be made on whether the acute reduction in meal caloric intake, in response to water ingestion, is sustained following weight loss in older overweight and obese adults.
An example of one of the meals provided for the research.
Participants have been assigned to one of two groups for 12 weeks: 1) low-calorie diet plus 16 fl oz water prior to each daily meal, or 2) low calo- rie diet alone. Body weight/composition, caloric intake and urine output will be monitored throughout the intervention. For the acute meal studies, participants will undergo two conditions 30 minutes prior to an ad-libitum test meal: 1) 16 fl oz. water, and 2) no water.
Tracking research data.
Caloric intake and ratings of hunger, fullness and thirst will be measured. These results will determine the effectiveness of pre-meal water consumption as a weight reduction strategy, the ability of water consumption to reduce caloric intake at a meal and whether this response is sustained over time. Participant taking weight measurements.
Mechanisms of Metallic Flavor from Drinking Water
A Flavor Profile Panel describing metallic odors and rating the intensity.
IPWR seeks to fully understand the metallic sensation in drinking water, its barrier to water consumption, and this relationship to human health. This project proposes three specific objectives: 1) to determine the mechanism that causes metallic flavor in the mouth when drinking water containing metal ions, specifically iron and copper; 2) to determine ways to prevent metallic flavor generation in the mouth; 3) to compare the sensory thresholds, recommended nutritional levels, and adverse health effect levels of iron and copper in water and relate to health-based problems such as persistent metallic tastes of patients receiving chemotherapy.
A major aim of this study is to find a method to prevent lipid oxidation and hence the metallic flavor. This will not only benefit the drinking water industry but will also greatly comfort cancer patients who suffer from malnutrition due to metallic flavor. Aside from being a trying and important concern for the drinking water industryand cancer patients receiving chemotherapy, metallic flavor in drinking water has not been understood or studied until recently.
Research has been conducted since July 2006 to illuminate the path for metallic flavor generation, its mechanisms, causes and possible solutions to prevent it.