Richard Mattes

Richard D. Mattes
Alma mater University of Michigan, Cornell University
Awards Babcock-Hart Award
Scientific career
Fields Nutrition science
Institutions Purdue University
Thesis Salt taste responsiveness and preference among normotensive, pre-hypertensive and hypertensive adults (1981)

Richard D. Mattes is an American nutrition scientist and distinguished professor in the department of nutrition science at Purdue University in West Lafayette, Indiana.[1] He has been described as one of America's leading nutrition scientists.[2]

Education

Mattes received his B.S. in biology from the University of Michigan in 1975, his M.P.H. in public health nutrition at the University of Michigan School of Public Health in 1978, and his Ph.D. from Cornell University in human nutrition in 1981.[1]

Research

In 2007, Mattes co-authored a study which found that people who consumed caloric beverages did not compensate for the calories in them as much as people who consumed solid food.[3][4] In 2015, he published a study reporting that the taste of fat deserved to be considered another basic taste, alongside sweet, sour, salty, bitter and umami. Mattes and his co-authors coined the term "oleogustus" to describe this taste.[5][6] As of 2013, Mattes was also working on researching the health effects of nuts, with the aim of determining whether they can remain appealing as a substitute for other snacks.[2]

References

  1. 1 2 "Richard (Rick) Mattes". Purdue University. Retrieved 31 August 2015.
  2. 1 2 Moss, Michael (18 December 2013). "Are Nuts a Weight-Loss Aid?". New York Times. Retrieved 31 August 2015.
  3. ↑ Mourao, D M; Bressan, J; Campbell, W W; Mattes, R D (19 June 2007). "Effects of food form on appetite and energy intake in lean and obese young adults". International Journal of Obesity. 31 (11): 1688–1695. doi:10.1038/sj.ijo.0803667.
  4. ↑ Martinez, Chelsea (9 July 2007). "Liquid or solid food: Maybe it matters". Los Angeles Times. Retrieved 31 August 2015.
  5. ↑ Running, Cordelia A.; Craig, Bruce A.; Mattes, Richard D. (September 2015). "Oleogustus: The Unique Taste of Fat". Chemical Senses. 40 (7): 507–516. doi:10.1093/chemse/bjv036.
  6. ↑ Oaklander, Mandy (28 July 2015). "A New Taste Has Been Added to the Human Palate". Time. Retrieved 31 August 2015.
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