Valerie B Duffy

Summary

Affiliation: University of Connecticut
Country: USA

Publications

  1. ncbi Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals
    Valerie B Duffy
    Department of Allied Health Sciences, School of Allied Health, University of Connecticut, Storrs 06269 2101, USA
    J Am Diet Assoc 107:237-45. 2007
  2. ncbi Variation in oral sensation: implications for diet and health
    Valerie B Duffy
    Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut 06269 2101, USA
    Curr Opin Gastroenterol 23:171-7. 2007
  3. ncbi Surveying food and beverage liking: a tool for epidemiological studies to connect chemosensation with health outcomes
    Valerie B Duffy
    Department of Allied Health Sciences, Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, Connecticut 06269, USA
    Ann N Y Acad Sci 1170:558-68. 2009
  4. ncbi Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake
    Valerie B Duffy
    School of Allied Health, University of Connecticut, 358 Mansfield Rd, Box U 101, Storrs, CT 06269 2101, USA
    Alcohol Clin Exp Res 28:1629-37. 2004
  5. ncbi Associations between taste genetics, oral sensation and alcohol intake
    Valerie B Duffy
    Department of Applied Health Science, School of Allied Health, University of Connecticut, Storrs 06269 2101, USA
    Physiol Behav 82:435-45. 2004
  6. ncbi Associations between oral sensation, dietary behaviors and risk of cardiovascular disease (CVD)
    Valerie B Duffy
    Division of Health and Human Development, Dietetics Program, School of Allied Health, University of Connecticut, 358 Mansfield Road, Box U 101, Storrs, CT 06269 2101, USA
    Appetite 43:5-9. 2004
  7. ncbi Oral sensory phenotype identifies level of sugar and fat required for maximal liking
    John E Hayes
    Department of Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, United States
    Physiol Behav 95:77-87. 2008
  8. ncbi Supertasting and PROP bitterness depends on more than the TAS2R38 gene
    John E Hayes
    Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, CT 06269 2101, USA
    Chem Senses 33:255-65. 2008
  9. ncbi Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation
    John E Hayes
    Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, KH 310, 358 Mansfield Road, Unit 2101, Storrs, CT 06269 2101, USA
    Chem Senses 32:225-36. 2007
  10. ncbi Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults
    John E Hayes
    Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA 16802, USA
    Chem Senses 36:311-9. 2011

Detail Information

Publications16

  1. ncbi Food preference questionnaire as a screening tool for assessing dietary risk of cardiovascular disease within health risk appraisals
    Valerie B Duffy
    Department of Allied Health Sciences, School of Allied Health, University of Connecticut, Storrs 06269 2101, USA
    J Am Diet Assoc 107:237-45. 2007
    ..Because cognitive research suggests that recalling food likes/dislikes may be simpler and more accurate than recalling intake, we tested whether a preference measure was predictive of cardiovascular disease risk factors within an HRA...
  2. ncbi Variation in oral sensation: implications for diet and health
    Valerie B Duffy
    Department of Allied Health Sciences, University of Connecticut, Storrs, Connecticut 06269 2101, USA
    Curr Opin Gastroenterol 23:171-7. 2007
    ..Important advances in our understanding of how taste, smell and somatosensation contribute to oral sensation are reviewed and the nutritional and health implications associated with variation in oral sensation are discussed...
  3. ncbi Surveying food and beverage liking: a tool for epidemiological studies to connect chemosensation with health outcomes
    Valerie B Duffy
    Department of Allied Health Sciences, Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, Connecticut 06269, USA
    Ann N Y Acad Sci 1170:558-68. 2009
    ..Hedonic measures appear to capture habitual intake of foods and beverages, are easy to implement in the field, and thus may increase understanding of how chemosensory variation modifies disease risk...
  4. ncbi Bitter receptor gene (TAS2R38), 6-n-propylthiouracil (PROP) bitterness and alcohol intake
    Valerie B Duffy
    School of Allied Health, University of Connecticut, 358 Mansfield Rd, Box U 101, Storrs, CT 06269 2101, USA
    Alcohol Clin Exp Res 28:1629-37. 2004
    ..g., bitterness) and more positive (eg, sweetness) sensations from alcohol. We determined whether the TAS2R38 gene at 7q36 predicted PROP bitterness, alcohol sensation and use...
  5. ncbi Associations between taste genetics, oral sensation and alcohol intake
    Valerie B Duffy
    Department of Applied Health Science, School of Allied Health, University of Connecticut, Storrs 06269 2101, USA
    Physiol Behav 82:435-45. 2004
    ..Those who taste PROP as least bitter and have low chorda tympani relative to whole mouth taste intensity appear to have fewest oral sensory hindrances to the consumption of alcoholic beverages...
  6. ncbi Associations between oral sensation, dietary behaviors and risk of cardiovascular disease (CVD)
    Valerie B Duffy
    Division of Health and Human Development, Dietetics Program, School of Allied Health, University of Connecticut, 358 Mansfield Road, Box U 101, Storrs, CT 06269 2101, USA
    Appetite 43:5-9. 2004
    ..g. taste-related pathologies) to affect oral sensation, dietary behaviors and disease risk. The generalizability of oral sensory and CVD risk relationships has begun to be tested on diverse samples...
  7. ncbi Oral sensory phenotype identifies level of sugar and fat required for maximal liking
    John E Hayes
    Department of Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, United States
    Physiol Behav 95:77-87. 2008
    ..A high affinity for high sugar/high fat mixtures among oral phenotype subgroups has relevance for energy consumption and could explain the link previously observed between oral sensation and body weight...
  8. ncbi Supertasting and PROP bitterness depends on more than the TAS2R38 gene
    John E Hayes
    Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, CT 06269 2101, USA
    Chem Senses 33:255-65. 2008
    ..Variability in receptor expression may explain attenuated bitterness-FP relationships. PROP bitterness does associate with heightened taste sensations (i.e., supertasting), but this is not due to TAS2R38 polymorphisms...
  9. ncbi Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation
    John E Hayes
    Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, KH 310, 358 Mansfield Road, Unit 2101, Storrs, CT 06269 2101, USA
    Chem Senses 32:225-36. 2007
    ..Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences...
  10. ncbi Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults
    John E Hayes
    Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, 220 Food Science Building, University Park, PA 16802, USA
    Chem Senses 36:311-9. 2011
    ..Studying perceptual and behavioral differences in vivo using real foods and beverages may potentially identify polymorphisms related to dietary behavior even in the absence of known ligands...
  11. ncbi Otitis media exposure associates with dietary preference and adiposity: a community-based observational study of at-risk preschoolers
    Heather L Peracchio
    Department of Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, CT 06269, United States
    Physiol Behav 106:264-71. 2012
    ..They also suggest this relationship is explained through lower affinity for vegetables and fruits and greater affinity for fat/sugar foods...
  12. ncbi Sweet and bitter tastes of alcoholic beverages mediate alcohol intake in of-age undergraduates
    Sarah A Lanier
    Dietetics Program, School of Allied Health, University of Connecticut, CT 06269-2101, USA
    Physiol Behav 83:821-31. 2005
    ..The college environment may attenuate direct effects of PROP bitterness and intake. Here, PROP bitterness does not predict alcohol intake directly, but acts instead through sweet and bitter tastes of alcoholic beverages...
  13. ncbi Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives
    Linda M Bartoshuk
    Section of Otolaryngology, Department of Surgery, Yale University School of Medicine, New Haven, CT 06520 8041, USA
    Philos Trans R Soc Lond B Biol Sci 361:1137-48. 2006
    ..Genetic variation as well as taste pathology contribute to these results. These psychophysical advances will impact experimental as well as clinical studies of obesity and other eating disorders...
  14. ncbi Association between 6-n-propylthiouracil (PROP) bitterness and colonic neoplasms
    Marc D Basson
    Department of Surgery, Wayne State University, Detroit, Michigan, USA
    Dig Dis Sci 50:483-9. 2005
    ..In the subset reporting vegetable intake, men who tasted PROP as more bitter consumed fewer vegetables. These preliminary findings suggest that taste genetics may influence colon cancer risk, possibly through intake of vegetables...
  15. ncbi Chemosensory factors influencing alcohol perception, preferences, and consumption
    Alexander A Bachmanov
    Monell Chemical Senses Center, Philadelphia, Pennsylvania 19104 3308, USA
    Alcohol Clin Exp Res 27:220-31. 2003
    ..Bachmanov and Michael Tordoff); and (6) Human genetic variation in taste: connections with alcohol sensation and intake (Valerie B. Duffy and Linda M. Bartoshuk). The symposium concluded with a general discussion...
  16. ncbi Taste damage: previously unsuspected consequences
    Linda M Bartoshuk
    Department of Surgery, Yale University School of Medicine, New Haven, CT 06520-8041, USA
    Chem Senses 30:i218-9. 2005