title: Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children.
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.
authors.affiliation: 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.
authors.forename: Martine
authors.initials: M
authors.lastname: Morzel
authors.affiliation: CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France.
authors.forename: Caroline
authors.initials: C
authors.lastname: Truntzer
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
authors.forename: Eric
authors.initials: E
authors.lastname: Neyraud
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
authors.forename: Hélène
authors.initials: H
authors.lastname: Brignot
authors.affiliation: CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France.
authors.forename: Patrick
authors.initials: P
authors.lastname: Ducoroy
authors.affiliation: CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France.
authors.forename: Géraldine
authors.initials: G
authors.lastname: Lucchi
authors.affiliation: INRA, UMR 1331 TOXALIM, Research Centre in Toxicology, F-31027 Toulouse, France.
authors.forename: Cécile
authors.initials: C
authors.lastname: Canlet
authors.affiliation: INSERM, CIC 1407, Hospices Civils de Lyon, CNRS UMR5558, Université de Lyon, F-69000 Lyon, France.
authors.forename: Ségolène
authors.initials: S
authors.lastname: Gaillard
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
authors.forename: Florian
authors.initials: F
authors.lastname: Nicod
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
authors.forename: Sophie
authors.initials: S
authors.lastname: Nicklaus
authors.affiliation: Université de Lyon, Claude Bernard Lyon 1, Faculté de Médecine Lyon-Est, INSERM U01060, CarMeN Laboratory, Hospices Civils de Lyon, F-69003 Lyon, France.
authors.forename: Noël
authors.initials: N
authors.lastname: Peretti
authors.affiliation: Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
authors.forename: Gilles
authors.initials: G
authors.lastname: Feron
mesh_terms: D002256:Carbonic Anhydrases / Q000378:metabolism; D002648:Child; D002675:Child, Preschool; D002149:Energy Intake / Q000502:physiology*; D005247:Feeding Behavior / Q000502:physiology* / Q000523:psychology; D001068:Feeding and Eating Disorders / Q000378:metabolism* / Q000503:physiopathology*; D005260:Female; D005518:Food Preferences; D006801:Humans; D008297:Male; D009113:Muramidase / Q000378:metabolism; D012463:Saliva / Q000378:metabolism*; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D011795:Surveys and Questionnaires; D053719:Tandem Mass Spectrometry
chemical_list: D009113:Muramidase; D002256:Carbonic Anhydrases; C477051:carbonic anhydrase VI
keywords: Diet; Dietary behavior; Metabolome; Proteome; Salivary biomarkers