Richard D. Mattes, MPH, PhD, RD, Distinguished Professor of Nutrition Science
Purdue University, Affiliated Scientist at the Monell Chemical Senses Center
Dr. Mattes is a Distinguished Professor of Nutrition Science at Purdue University, Adjunct Associate Professor of Medicine at the Indiana University School of Medicine and Affiliated Scientist at the Monell Chemical Senses Center. His research focuses on the areas of taste function, hunger and satiety, food preferences, regulation of food intake in humans, and human cephalic phase responses.
At Purdue, Mattes is the Head of the Ingestive Behavior Research Center. Outside of Purdue, he was a member of the 2020 Dietary Guidelines Advisory Committee; is a past president of the American Society of Nutrition and Secretary of the Rose Marie Pangborn Sensory Science Scholarship Fund. He has authored over 295 publications.
Dr. Mattes earned an undergraduate degree in biology and a Master’s degree in Public Health from the University of Michigan as well as a doctorate degree in Human Nutrition from Cornell University. He conducted post-doctoral studies at the Memorial Sloan-Kettering Cancer Center and the Monell Chemical Senses Center.
Low-Calorie Sweeteners’ Impact on Blood Glucose, Hunger, Weight & the Microbiome
The most recent review by the 2020 Dietary Guidelines Advisory Committee concluded that low-calorie sweeteners (LCS) might be an effective approach to manage body weight. However, the NOVA system, which is gaining traction in dietary guidance globally, categorizes any food containing an LCS as ultra-processed and should therefore be avoided. Thus, the evidence on LCS needs to be critically reviewed to determine their role in the diet. This presentation will review the evidence on the effects of LCS on blood glucose concentrations, appetite, food intake, body weight and the microbiome. One point to be questioned is whether it is appropriate to view all LCS as a single class or to evaluate them individually. Preliminary evidence supporting the latter view will be presented.
Low calorie sweeteners (LCS) have been used to moderate sugar and energy consumption for over 130 years. Their safety and efficacy for weight management have been challenged over much of this time. Present concerns stem from advances in science that reveal LCS may be metabolically active in the gastrointestinal tract, their use may alter responses in brain reward centers, and they may influence the gut microbiota. Some argue that these mechanisms pose a health threat and may not only be ineffective but actually counter-productive for weight management. However, a critical review of the evidence supports their safety and efficacy when used in moderation as a substitute for energy-yielding sweeteners.
2015 Protein Trends & Technologies Seminar (Technical Program: Formulating with Proteins)
It is well known that proteins provide essential amino acids required for life. What is less understood is the role they play in satiety and weight management. This presentation looks at theories and research that help delineate how proteins influence hunger, energy intake and energy expenditure. Additionally, the implications of a food’s sensory properties and expectation for satiety will be touched on. This information will provide an improved framework for developing protein-enhanced products in the marketplace.