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Educational Background - B.S., Biology at University of Michigan in 1975
- M.P.H., Public Health Nutrition at University of Michigan School of Public Health in 1978
- Ph.D., Human Nutrition at Cornell University in 1981
Certificates & Licenses
Dissertation Title- Salt taste responsiveness and preference among normotensive, pre-hypertensive, and hypertensive adults
Awards & Honors - Hall of Fame from Purdue University, Department of Foods and Nutrition, 2011
- Distinguished Professor from Purdue University, 2010
- Elaine R Monsen Award for Outstanding Research Literature from American Dietetic Association, 2008
- Provost’s Outstanding Graduate Mentor Award from Purdue University, 2006
- Acorn Award from Purdue University, 2004 - 2005
- J.R. Vicker Lecturer from Australian Institute of Food Science and Technology, 2003
- Award of Merit for Research from Gamma Sigma Delta, 2000
- University Faculty Scholar from Purdue University, 1999
Activities & Memberships - Ingestive Behavior Research Center (Director) from Purdue University, 2009 - Present
Discovery - The overall aim of work in our group is to better understand the independent and interactive influences of neural, genetic, metabolic, hormonal, cognitive, cultural and especially sensory factors on human dietary behavior, nutrient utilization and energy balance in healthy and clinical populations. Our approach involves naturalistic feeding studies to metabolic assessments with individuals spanning the life cycle. We are part of the Ingestive Behavior Research Center (IBRC) at Purdue.
Hunger, satiety and thirst have inherent and leaned components. These sensations influence food choice, eating patterns and energy balance. However, the factors that modify them are poorly characterized. Current studies in our laboratory are exploring the roles of various properties of foods and beverages (e.g., energy density, volume, weight, sensory characteristics, rheology, fiber and macronutrient content) as well as human characteristics (e.g., personality traits, BMI status, physical activity patterns) on these sensations. We are especially interested in rheological properties as findings from our group indicate that beverages elicit weaker satiety effects than solid foods. This work raises questions about the contribution of energy dense foods to the onset and maintenance of overweight/obesity. We are also exploring the effects of various products with purported appetite enhancing or suppressive properties (e.g., nuts, antioxidants, irritants). A better understanding of these issues should aid in dietary management of body weight.
It is widely accepted that the fat content of foods influences their overall sensory properties, palatability and consumption. Less well understood is the role of oral fat exposure on lipid metabolism. The prevailing view is that dietary fats are detected by their contribution to a food’s texture, appearance and, possibly, odor. Recently we have demonstrated that humans can detect non-esterified fatty acids by taste cues, challenging the view that there are only 4-5 primary taste qualities. Further, we find that these taste cues specifically alter postprandial lipid metabolism. The mechanisms of oral fat detection and the nutritional implications of fat "taste" effects on lipid metabolism are currently under study.
There is increasing evidence of health benefits associated with nut consumption. However, nuts are energy dense and high in fat leading to concerns that recommendations to increase their consumption may exacerbate the global problem of overweight/obesity. Work in our lab suggests this may not be a problem due to their high satiety value, inefficient absorption and possible stimulation of energy expenditure. Nuts may also help to modify post-prandial glycemia so aid in management of diabetes. We are exploring the role of nuts in a healthy diet to better understand the influence of consumption of energy dense foods, generally, and nuts, in particular, on energy balance and disease risk.
Discovery Publications - Kulkarni B, Mattes R. Evidence for presence of nonesterified fatty acids as potential gustatory signaling molecules in humans. Chem Senses 2012 (doi: 10.1093/chemse/bjs095.
- Tucker RM, Mattes RD. Influences of repeated testing and testing methodology on non-esterified fatty acid taste. Chemical Senses 2013; doi: 10.1093/chemse/bjt002.
- Houchins JA; Tan SY, Campbell WW, Mattes RD. Effects of fruit and vegetable consumption on acute and chronic appetitive sensations in lean and obese adults. Intl J Obes. doi: 10.1038/ijo.2012.183 PMID:23164702
- Kant AK, Graubard BI, Mattes RD. Association of food form with self-reported 24-hour energy intake and meal patterns in US adults, NHANES 2003-2008. Am J Clin Nutr 2012;96:1369-1378. PMID: 23097271
- Mattes RD Spices and energy Balance. Physiol & Behav 2012;107:584-590.
- Cassady BA, Considine RV, Mattes RD. Beverage consumption, appetite, and energy intake: what did you expect? Am J Clin Nutr 2012;95;587-593
- Ludy M-J, Moore GE. Mattes RD. The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chem Senses doi:10.1093/chemse/bjr100.
- Houchins JA, Burgess JR, Campbell WW, Daniel JR, Ferruzzi MG, McCabe GP, Mattes RD. Beverages and solid fruits and vegetables: Effects on energy intake and body weight. Obesity doi:10.1038/oby.2011.192 . (PMID:21720441).
- Mori AM, Considine RV, Mattes RD. Acute and second-meal effects of almond form in impaired glucose tolerant adults: A randomized crossover trial. Nutr and Metab 2011;8:6-13. (PMID:
21276226).
- Mattes RD Accumulating evidence supports a taste component for free fatty acids in humans. Physiol & Behav 2011;104:624-631 PMID: 21557960
- Mattes RD. Oral Fatty acid signaling and intestinal lipid processing: Support and supposition. Physiol & Behav 2011;105:27-35. PMID: 21324328
- Jauregui RC, Mattes RD, Parks EJ. Dynamics of fat absorption and effect of sham feeding on postprandial lipemia. Gastroenterology. 2010;139:1538-1548.
- McKiernan F, Lokko P, Kuevi A, Sales RL, Costa NMB, Bressan J, Alfenas RCG, Mattes RD. Effects of peanut processing on body weight and fasting plasma lipids. Br J Nutr 2010;104(3):418-26.
- Mattes RD. Hunger and thirst: Issues in measurement and prediction of eating and drinking. Physiol & Behav 2010: 22-32.
- Allison DB, Mattes RD. Nutritively-sweetened beverage consumption and obesity: The need for solid evidence on a fluid issue. JAMA 2009;301:318-320.
- Mattes RD, Popkin BM. Non-nutritive sweetener consumption in humans: Effects on appetite and food intake and their putative mechanisms. Am J Clin Nutr 2009;89:1-14.
- Mattes RD. Brief oral Stimulation, but especially oral fat exposure, reliably elevates serum triglycerides in humans. Am J Physiol 2009;296:365-371.
- Mattes RD. Oral thresholds and suprathreshold intensity ratings for free fatty acids on three tongue sites in humans: Implications for transduction mechanisms. Chem Senses 2009;34: 415-423.
Books, Chapters & Monograph Publications - Mattes RD. PROP status: Dietary modifier, marker or misleader. In: Prescott J, Tepper, BJ. Genetic Variation in Taste Sensitivity. Marcel Dekker, Inc: NY, 2004. Pp. 229-250.
- Mattes RD. Alcohol, energy balance and obesity. In: Mela DJ (ed), Food, Diet and Obesity, Woodhead Pub 2005. Pp. 264-280.
- Mattes RD. Nutrition and the chemical senses. In: Shils ME, Olson JA, Shike M, Ross CA (eds.), Modern nutrition in health and disease 10th edition. Philadelphia: Lea & Febiger 2005. Pp. 695-706.
- Mattes RD. Dietary approaches to exploit energy balance utilities for body weight management. In: Nutrition in the Prevention and Treatment of Disease 2nd Ed, (Coulston CA, Boushey C eds.). Elsevier: San Diego, CA, 2008.
- Mattes RD, Hollis JH. Research methods in appetite assessment. In: Monson, ER, Van Horn L. (eds.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub. 2008, Pp. 267-278.
- Mattes RD., Cowart BJ. Research methods for human sensory system analysis and food evaluation. In: Monson, ER, Van Horn L. (eds.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub. 2008, Pp. 249-266.
- Harris RBS, Mattes RD (Co-Editors). Appetite and Food Intake: Behavioral and Physiological Considerations. Taylor & Francis, Boca Raton, FL., 2008.
- Mattes RD. Fat taste in humans: Is it a primary? In: Fat Detection: Taste, Texture, and Post Ingestive Effects, (Montmayeur JP & le Coutre J eds.), Frontiers in Neuroscience, CRC Press, 2010, Pp. 167-193.
- Tucker-Falconer, R, Mattes RD. Satiation, satiety: the puzzle of solids and liquids. In: Blundell J, Bellisle F. (eds), Satiation, satiety and the control of food intake. Woodhead Pub Ltd.: Cambridge, UK. (in press)
- Lee J, Tucker RM, Tan S-Z, Running CA, Jones JB, Mattes RD. Nutritional implications of taste and smell. In Doty R. (ed). Handbook of olfaction and gustation, third edition. Marcel Dekker, Inc., New York. In press.
- Mattes RD, Tan S-Z. Obesity: The influence of the environment on ingestive behaviors. In: Bray GA, Bouchard C. Handbook of obesity, Vol 1, Epidemiology, etiology, and pathophysiology, Third Edition. Informa Books; London. In press.
- Mattes R, Tan S-Z. Snacking and energy balance in humans. In: Coulston A, Boushey C, Ferruzzi M. Nutrition in the Prevention and Treatment of Disease. Elsevier, San Diego, CA. 2013.
Learning NUTR 53400
| Human Sensory Systems and Food Evaluation: Principles and methods for evaluation of the sensory properties of foods and sensory capabilities of humans.
| | | (Spring) |
NUTR 61600
| Special Topics: Advanced seminar on topics related to ingestive behavior.
| | | (Spring (even years)) |
NUTR 64000
| Human Feeding: Critical review of the genetic, neural, metabolic, endocrine, sensory, cognitive, and cultural determinants of appetite, food selection, and energy balance.
| | | (Fall (even years)) |
NUTR10500
| Nutrition in the 21st Century: Basic nutrition and its application in meeting nutritional needs of all ages.
| | | (Fall) |
Learning Publications - Cassady BA, Mattes RD. Taste sensation: Influences on human ingestive behaviors. In: Wilson T, Bray GA, Temple NJ, Struble MB (eds). Nutrition Guide for Physicians. Humana Press: NJ 2010. P. 159-168.
- Mattes RD., Cowart BJ. Research methods for human sensory system analysis and food evaluation. In: Monson, ER, Van Horn L. (eds.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub. 2008, Pp. 249-266.
- Mattes RD, Hollis JH. Research methods in appetite assessment. In: Monson, ER, Van Horn L. (eds.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub. 2008, Pp. 267-278.
- Mattes RD. Research methods for human sensory systems and food evaluation. In: Monson, ER (ed.), Research: Successful Approaches. American Dietetic Association, Diana Faulhaber Pub; 2003. Pp. 270-287.
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