56

Japanese Journal of Comprehensive Rehabilitation Science (2017)

Original Article

The effect of a mousse diet on mood and food intake in healthy
young females
Shingo Konno, MD, PhD,1,6 Emi Ishima, NS,2,6 Toshiki Kubota, MD,3,6 Mayumi Murata, MD,1,6
Noriko Kawanami, NS,2,6 Maiko Wakasa, NS,2,6 Tomonori Sato, DT,4 Risa Haraki, DT,4
Yuko Okuyama, PH,5 Mimi Nishimura, DH,6,7 Fumiko Shimizu, PhD,8 Daiji Yamazaki, DT,9
Toshiki Fujioka, MD, PhD1
Department of Neurology, Toho University Ohashi Medical Center, Tokyo, Japan
Department of Nursing, Toho University Ohashi Medical Center, Tokyo, Japan3
Department of Otolaryngology, Toho University Ohashi Medical Center, Tokyo, Japan
4
Department of Nutrition, Toho University Ohashi Medical Center, Tokyo, Japan
5
Department of Pharmacy, Toho University Ohashi Medical Center, Tokyo, Japan
6
Dysphagia Rehabilitation Team, Toho University Ohashi Medical Center, Tokyo, Japan
7
Yokohama City Center for Oral Health of Persons with Disabilities, Kanagawa, Japan
8
Department of Food Science and Nutrition, Showa University, Tokyo, Japan
9
Saeki Nutrition College, Tokyo, Japan1
2

ABSTRACT
Konno S, Ishima E, Kubota T, Murata M, Kawanami
N, Wakasa M, Sato T, Haraki R, Okuyama Y, Nishimura
M, Shimizu F, Yamazaki D, Fujioka T. The effect of amousse diet on mood and food intake in healthy young
females. Jpn J Compr Rehabil Sci 2017; 8:56-65.
Objective: This study investigated whether a dysphagia
diet, such as a mousse diet, caused low diet intake witha deterioration of psychological status.
Methods: Eleven healthy females were divided into
two groups: normal and mousse diet. Subjects atethese diets three times a day for three consecutive
days. The changes over time in diet intake, dietaryassessment, appetite, craving for a specific taste, andmood status were compared between the two groups.
Results: At almost all evaluation points, the diet intake
and dietary assessment values were higher in thenormal diet group than in the mousse diet group. The
anger-hostility and fatigue-inertia measures of moodstatus temporarily differed significantly between thetwo groups; anger-hostility increased in the mousse
diet group, while fatigue-inertia decreased in thenormal diet group (p = 0.040, p = 0.041). Positive
Correspondence: Shingo Konno, MD, PhD
Department of Neurology, Toho University Ohashi Medical
Center, 2-17-6 Ohashi, Meguro-ku, Tokyo 153-8515,
Japan.
E-mail: d500372@oha.toho-u.ac.jp
Accepted: March 13, 2017.
The authors declare no conflict of interest associated withthis manuscript.
©Kaifukuki Rehabilitation Ward Association 2017
doi.org/10.11336/jjcrs.8.56

effectors of diet intake amount were the taste of thediet and a craving for sweet-tasting items before themeals (partial regression coefficients 0.798 and 0.207,
p < 0.001 and p = 0.005, respectively), while appetite,mood status, and a craving for other specific tastes
before the meals did not have a considerable effect ondiet intake.
Conclusions: These results demonstrate that a mousse
diet is one of the causes of low diet intake and moodfluctuation.
Key words: deglutition, mousse diet, food intake,Profile of Mood States
Introduction
Patients with dysphagia face a constant risk ofaspiration pneumonia or choking to death from food[1]. To prevent these incidents, patients’ swallowing
functions are assessed through a physical examination,
videofluorography or videoendoscopy, and specificdiets are then provided, such as a dysphagia diet, basedon swallowing ability. Patients’ taste preferences relate
to appetite; thus, dysphagia diets are matched to the
dietary preferences reported by patients in order toenhance their appetite [2]. During simultaneous physicaland swallowing rehabilitation, refusing food and lossof appetite are obstacles to various approaches torecover the swallowing function [3]. Patients with these
symptoms tend to have difficulty withdrawing fromtube feeding [3] or develop malnutrition. Generally, thecauses of refusing food are aspontaneity and refusingneeded care [4].
Jpn J Compr Rehabil Sci Vol 8, 2017

Konno S et al.: The effect of a mousse diet on mood and food intake

Previous reports describe how short-term regulationof appetite and diet intake involves neural signals fromthe gastrointestinal tract [5]; nutrient blood levels [6];gastrointestinal tract hormones, such as leptin andghrelin [7]; and psychological factors [8, 9]. Conflicting
reports provide evidence that psychological factors
may both enhance and reduce appetite [10, 11].
Therefore, there are no firmly established theories about
psychological effects on appetite, and it is still unclear
how much impact the continuous intake of a dysphagia
diet has on mood.
We conducted this study to validate the following
hypothesis for healthy adults: a dysphagia diet, such as
a mousse diet, plays a crucial role in appetite loss and/or low dietary intake due to changes in psychologicalstatus.
Methods
1. Subject selection
To evaluate the isolated impact of diet type on
psychological status, it was important to eliminate
possible external factors that could have influenced
mood. Patients with dysphagia often have pre-existing
psychological stress as a result of their disease [12];therefore, the subjects for this study were selectedfrom a healthy adult population. Eleven female
students attending the Department of Food Scienceand Nutrition at S University in Tokyo between
January 27 and February 28, 2014 were enrolled. All
clinical information was collected after the subjects
provided written informed consent. The study protocol
was approved by the Institutional Review Board of the
Ethics Committee of Toho University Ohashi Medical
Center (Approval No. 14-43).
2. Protocol
Subjects were divided into the normal diet groupand the mousse diet group by quasi-randomization,
and were required to follow the specific protocol for
their assigned group. Table 1 shows the daily nutritional
content of the normal and mousse diets. The normal
diet, which was purchased from N Foods, consisted ofnormal steamed rice as a staple food, supplemented
with subsidiary items. The mousse diet, which waspurchased from A Corporation, consisted of a staple
food, a subsidiary item, and a dessert. The mousse
Table 1. Daily nutrient content of the normal andmousse diet.
Total calories (kcal)
Water (g)Protein (g)Fat (g)Carbohydrates (g)Salt (g)Normal diet

Mousse diet992.6 ± 33.7
768.1 ± 53.2
34.3 ± 2.1
25.2 ± 1.3
145.7 ± 29.2
5.5 ± 0.2

1014.0 ± 33.0
753.1 ± 22.7
6.7 ± 1.4
32.1 ± 3.4
136.6 ± 7.3
3.5 ± 0.2

57

texture was equivalent to code 1j as determined by theJapanese Society of Dysphagia Rehabilitation [13].
Each subject started eating their assigned diet 10days before the expected date of their next menstrual
cycle. Premenstrual syndrome has a wide variety ofsymptoms, including mood swings, breast tenderness,food cravings, irritability, and depression; we used thistimeline in an attempt to reduce confounding due topremenstrual symptoms [14]. Each subject was given
their diet meal for breakfast (6:00-8:00 a.m.), lunch(12:00-1:00 p.m.), and dinner (6:00-8:00 p.m.) for
three consecutive days. If subjects felt hungry between
meals, they were permitted to drink liquid supplements
without caffeine, with energy content of 200 kilocalories
per 125 ml. If a subject deviated from the assigned dietand ate undesignated foods, an experienced dietician
calculated the total calorie content for these foods
based on the declared records. The subjects were also
permitted to freely drink liquids without sugar andcaffeine to maintain hydration, and were also instructed
not to exercise strenuously, not to stay awake late into
the night, and not to share information regarding thestudy with one another before study completion.
Defecation frequency from the previous day and bodyweight were recorded every morning.
The total energy of daily food intake was calculated
based on the sum of kilocalories from the provided
diets, liquids supplements, and undesignated foodbetween the meals. Kilocalories from undesignatedfoods were added to the total for whichever assigned
meal was closest in time.
The dietary assessment, which included presentation,
smell, taste, aftertaste, and deliciousness of each dietwas measured using the Visual Analogue Scale (VAS
1) [15]. Appetite, which included hunger, fullness,satisfaction, and prospective consumption, and cravings(salty, sweet, spicy, and greasy) were assessed with theappetite sensations questionnaire using VAS (VAS 2)[15]. Mood status was assessed using the Profile ofMood States (POMS) [16], which assesses the affectstates using tension-anxiety, depression-dejection, angerhostility, fatigue-inertia, vigor-activity, and confusionbewilderment scales; after the raw scores were corrected
for age and gender, a standardized score (T-score) was
calculated. The T-score for POMS compares the moodstatus of the experimental population with that normally
expected in a healthy adult of the same gender and age.
Decreases in tension-anxiety, depression-dejection, angerhostility, fatigue-inertia, and confusion-bewilderment
scores were interpreted as improvements in physiologicalcondition, while a decrease in the vigor-activity scoresignified a worsening of psychological condition.
Abnormal results were defined as a score less than 40
for the vigor-activity scale or greater than 60 for thetension-anxiety, depression-dejection, anger-hostility,
fatigue-inertia, and confusion-bewilderment scales.
Mental stress from life events and daily activity
intensity over the three days were evaluated after dinner
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Konno S et al.: The effect of a mousse diet on mood and food intake

on the third day using the Holmes and Rahe stress scale[17] and the classification of activities of daily living[18]. VAS 2 and POMS scores were evaluated 30
minutes before meals, and VAS 1, VAS 2 and POMS
were also evaluated 5 minutes after meals (Table 2).
3. Statistical analysis
Statistical analyses were performed using Statcel
software version 3 (OMS Publishing Inc. Saitama,
Japan) and the SPSS software package (IBM SPSS
Statistics 22, Tokyo, Japan). Differences in quantitative
variables between groups were evaluated using theMann–Whitney U test. Within-group differences were
evaluated using the Wilcoxon signed-rank test. The
correlation of parameters in VAS and POMS was
analyzed using Spearman’s correlation. Multivariate
multiple regression analysis was used to assess
associations with food intake amount. Tests weredeemed statistically significant if p < 0.05.
Results
1. Subject Characteristics (Table 3)
Eleven subjects (mean age ± standard deviation:
20.8 ± 0.3 years) were enrolled in the study; five andsix subjects were randomized to the normal andmousse diet groups, respectively. One subject in thenormal diet group underwent surgery during the study
period and was excluded from the analysis. All othersubjects completed the study protocol without any
appreciable change in physical condition (n = 4 andn = 6 in normal and mousse dietary groups, respectively).
There were no significant differences between the twogroups in terms of age, body mass index, change inweight over the study period, frequency of defecation,
mental stress from life events, or daily activity intensity
during the study period (p > 0.05).
2. Diet and undesignated food intake between meals(Figure 1)
Total calorie intake was higher in the normal dietgroup than the mousse diet group at several evaluation
time points: breakfast, lunch, and dinner on the firstday (p = 0.020, p = 0.010, and p = 0.014, respectively);
breakfast on the second day (p = 0.010); and breakfast
on the third day (p = 0.033). Percentage of diet intake
was higher in the normal diet group than the mousse
diet group at almost all evaluation times (breakfast,
lunch and dinner on the first day (p = 0.017, p = 0.008,
and p = 0.010, respectively); breakfast, lunch, andTable 2. Description of the study protocol.
UponwakingDay 1 BW, DF
Day 2 BW, DF
Day 3 BW, DF

Breakfast
30 minpre-meal
VAS2
POMS
VAS2
POMS
VAS2
POMS

Lunch

5 min
6-8 a.m.
post-meal

30 minpre-meal

VAS1+2POMS
VAS1+2POMS
VAS1+2
POMS

VAS2
POMS
VAS2
POMS
VAS2
POMS

IntakeIntakeIntake12-1
p.m.

Dinner5 min
post-meal

30 minpre-meal

VAS1+2POMS
VAS1+2POMS
VAS1+2
POMS

VAS2
POMS
VAS2
POMS
VAS2
POMS

IntakeIntakeIntake6-8 p.m.
IntakeIntakeIntake5 minpost-meal
VAS1+2POMS*
VAS1+2POMS*
VAS1+2
POMS**

A.M., Ante meridiem; P.M., Post meridiem; BW, Measurement of body weight; DF, Recording of defecation
frequency from the previous day; VAS1, Evaluation of dietary assessment using the Visual Analogue Scales
1; POMS, Evaluation of the Profile of Mood States; VAS2, Evaluation of appetite and desire using the Visual
Analogue Scales 2; *, Recording of supplementary food and drink intake; **, Scoring of stressful life eventsand intensity of activities of daily living.
Table 3. Subject characteristics.

Gender, female (%)
Age (years)
Body mass index (kg/m2)
Change in body weight (kg/3 days)
Defecation frequency (times/day)
Score of stressful life events (points/3 days)
Daily activity intensity (class)
Jpn J Compr Rehabil Sci Vol 8, 2017

Normal dietgroup

Mousse dietgroup(n = 4)(n = 6)100
20.5 ± 0.5
21.0 ± 0.6
21.0 ± 1.6
20.4 ± 1.4−0.7 ± 0.3−0.6 ± 0.5
0.6 ± 0.3
0.8 ± 0.2
15.0 ± 0.0
18.0 ± 7.3
I : II = 2 : 2
I : II = 2 : 4

p-Value
―
0.221
0.669
0.393
0.393
0.669
0.617

Konno S et al.: The effect of a mousse diet on mood and food intake

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Figure 1. Total daily calorie intake and percentage of provided diet.
Abbreviations: N, Normal diet group: n = 4; M, Mousse diet group: n = 6;
BF, breakfast; L, lunch; D, dinner.
Note: Bar-plot means for total daily calorie intake (i.e., provided diet, liquid
supplements, and extra food between meals); the light gray bar on the blackor dark gray bar indicates the amount of calories from extra food between
meals. The line plot indicates the mean intake percentage of the provided
diet (from 0-100%). * p < 0.05 and ** p < 0.01, Mann-Whitney U test for
between-group comparisons.
dinner on the second day (p = 0.007, p = 0.009, and p= 0.022, respectively)) except for dinner on the third
day (breakfast and lunch on the third day (p = 0.030
and p = 0.048, respectively)).
3. Dietary assessment (VAS 1), Appetite, andCravings (VAS 2)
Total scores for the dietary assessments were higher
in the normal diet group than the mousse diet group(Figure 2), because all parameter scores (presentation,
smell, taste, aftertaste, and deliciousness) weresignificantly higher in the former group than in thelatter group at almost all evaluation times (p-Values
between 0.009 and 0.033) except for aftertaste atbreakfast, deliciousness at lunch and taste at dinner on
the third day (Supplemental data).
With regards to appetite, hunger in the normal dietgroup was higher than in the mousse diet group after
lunch and dinner on the first day, and dinner on third
day (p = 0.042, p = 0.042, and p = 0.033, respectively).
Similarly, fullness was higher in the normal diet group
after dinner on the first day (p = 0.010); satisfaction
was higher in the normal diet group after lunch on thefirst day, after breakfast on the second day, and before
dinner on the third day (p = 0.033, p = 0.018, and p =0.032, respectively) (Figure 3A, B, and C). Cravingsscores showed that the craving for salty-tasting itemsin the normal diet group was higher than for themousse diet group only after dinner on the first day (p =0.025). There were no significant differences between
diet groups based on the craving for sweet, spicy, orgreasy tasting items at any of the evaluation time
points (Figure 3D, E, F, and G).
4. Profile of Mood States assessment
Scores for the tension-anxiety, depression-dejection,
vigor-activity, fatigue-inertia, and confusion-bewilderment
scales increased from pre- to post-meal in the normal
diet group (p = 0.001, p = 0.012, p = 0.001, p < 0.001,
and p < 0.001, respectively), while the anger-hostility
score did not change remarkably. On the contrary, inthe mousse diet group, only the anger-hostility scalescores significantly decreased from pre- to post-meal(p = 0.007); the other mood scale scores did not change
remarkably (Figure 4A, B, C, D, E, and F). Comparisons
between the diet groups showed higher scores for theanger-hostility scale after lunch on the second day (p =0.040) and higher fatigue-inertia scale scores after
dinner on the third day (p = 0.041) in the mousse dietgroup compared to the normal diet group (Figure 5C
and E); there were no significant differences in theother mood scale scores at any evaluation time point
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Konno S et al.: The effect of a mousse diet on mood and food intake

Figure 2. Dietary assessment assessed with Visual Analogue Scales 1.
Abbreviations: N, Normal diet group: n = 4; M, Mousse diet group:n = 6; BF, breakfast; L, lunch; D, dinner.
Note: Data is presented as mean ± standard deviation of scores.
Cumulative bar plot is the sum of the mean values of each dietaryassessment parameter score.
(Figure 5A, B, D, and F). The mood states within eachgroup did not change significantly between the initialand final evaluation points.
5. Multivariate regression to determine major factors
affecting diet intake
A total of 88 diet intake points were recorded for the
10 subjects. Six significant and independent parameters
were selected for the multivariate analysis from
univariate regression analysis: taste, hunger, cravingfor sweet- and salty-tasting items, vigor-activity andconfusion-bewilderment. A multivariate regression
analysis revealed that the taste of the diet and a cravingfor sweet-tasting items before the meal had significant
positive effects on diet intake (partial regression
coefficient (r) = 0.798, p < 0.001 and r = 0.207, p =0.005, respectively), while hunger, craving for saltytasting items, vigor-activity and confusion-bewilderment
did not have considerable effects on diet intake (r =0.142, p = 0.184; r = −0.092, p = 0.393; r = −0.086, p =0.750; r = −0.578, p = 0.112, respectively). Additionally,
deliciousness was correlated with aftertaste (r = 0.958,
p < 0.001), taste (r = 0.932, p < 0.001), smell (r = 0.852,
p < 0.001), and presentation (r = 0.791, p < 0.001)
from VAS 2.
Discussion
This quasi-randomized controlled study investigated
the impact of a mousse diet on diet intake andpsychological status in healthy adult females. The
results can be summarized as follows: (i) The dietintake and dietary assessment values were higher in
Jpn J Compr Rehabil Sci Vol 8, 2017

the normal diet group than the mousse diet group; (ii)the anger-hostility and fatigue-inertia scores of themousse diet group were temporarily higher than thoseof the normal diet group, while the fluctuation in moodstatus in both groups remained within the normal
range throughout the study period; and (iii) the factors
determining diet intake amount were the taste of thediet and a craving for sweet-tasting items before themeals.
Oba et al. broadly divided the factors determining
deliciousness into six categories: chemical factors,
such as taste and smell of the food; physical factors,
such as presentation; texture and temperature of food;individual physiological factors, such as gender, age,
health status, and hunger; psychological factors, suchas emotional state; and environmental factors, such as
career, religion, and dietary history [19]. In our study,
taste and deliciousness were treated as equivalent
items in VAS and the subjects assessed them at thesame timing. Consequently, the scores for these factors
were strongly correlated.
On the other hand, there were no significant differencesin the craving for specific tasting items between the twogroups at almost all evaluation points. One reason might
be that the subjects were provided with a variety ofsubsidiary items at each meal during the study period.
As for the relationship between diet intake and various
intrinsic and extrinsic factors, taste and a craving forsweet-tasting items was correlated with diet intake,while appetite and mood status before the meals wasnot. A study by Takahashi et al. revealed that appetite,
people eating at the same table, health condition, andmood significantly influenced diet intake in healthy

Konno S et al.: The effect of a mousse diet on mood and food intake

61

Figure 3. Changes over time in appetite and cravings scores assessed with
Visual Analogue Scales 2.
Abbreviations: A, hunger; B, fullness; C, satisfaction; D, salty; E, sweet; F,
spicy; G, greasy; BF, breakfast; L, lunch; D, dinner.
Note: Data is presented as mean ± standard deviation of scores. Normal dietgroup: n = 4; Mousse diet group: n = 6. *** p < 0.001, Mann-Whitney U test
for between-group comparisons.



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Konno S et al.: The effect of a mousse diet on mood and food intake

Figure 4. Change in mood assessed with the Profile of Mood States
before and after diet consumption.
Abbreviations: A, tension-anxiety; B, depression-dejection; C, angerhostility; D, vigor-activity; E, fatigue-inertia; F, confusion-bewilderment.
Note: Boxes represent the interquartile range (IQR) from the 25th to 75th
percentile, while the horizontal white line in the box represents themedian value; the whiskers extend to the most extreme data point within
1.5 times the IQR. *p < 0.05, ** p < 0.01 and *** p < 0.001, Wilcoxon
signed-rank test for within-group comparisons.
adults [20]. These results contradict the results in ourstudy, but there are several potential reasons for this:(i) Dietary intake was impacted more by the taste ofthe diet than by the individual’s appetite; (ii) there
were no differences in appetite before the meal between
the two groups; (iii) the previous study included subjects
who felt sick at the time of entry into the study, while
our subjects’ moods were normal at the start andremained within a clinically normal range throughout
the study period.
A significant difference in anger-hostility scores wasobserved between the groups. Ben-Zur H. et al. reported
that three basic aspects of harmful events affect anger:
the extent of damage caused by the event, the causesof the damaging act, and the likelihood of damage
occurrence [21]. In our study, increases in angerhostility most likely arose from psychological damage
caused by eating a tasteless diet and being deprived of
the freedom to choose a diet. Furthermore, thesedifferences were observed after consumption of themousse diet, but disappeared by the next meal. A
previous study indicated that anger or intense emotions
fade over time, although the degree of change during
Jpn J Compr Rehabil Sci Vol 8, 2017

the calming process is correlated with the strength of
the anger or intense emotion at onset [22]. We thought
this rapid elimination was largely a result of normal
anger-hostility scores and normal mood status at thebaseline. Yukawa et al. described that the degree ofanger correlates positively with only psychologicaldamage, whereas depression correlates with both
psychological and physical damage [23]. However,there were no significant differences in depressiondejection scores between the two groups in our study.
On the other hand, many inpatients who are sufferingfrom dysphagia experience various stresses caused bytheir poor physical condition, concern about financial
burden, and change in living environment [24], andtheir mood status tends to be at the upper limit of
normal or abnormal. With an abnormal mood status,
dietary changes could act as a trigger for increased
anger or hostility. Anger that is not calmed is often
outwardly expressed as aggressive behavior and blame
shifting to others. On the contrary, anger can sometimes
be contained in the mind or relieved by an indirect
emotional expression rather than effusive language andbehavior [25]. Since both restraining and effusion ofKonno S et al.: The effect of a mousse diet on mood and food intake

63

Figure 5. Changes over time in mood assessed with the Profile of Mood States.
Abbreviations: A, tension-anxiety; B, depression-dejection; C, angerhostility; D, vigor-activity; E, fatigue-inertia; F, confusion-bewilderment;
BF, breakfast; L, lunch; D, dinner.
Note: Data represents mean ± standard deviation of the T-scores. Normal
diet group: n = 4; Mousse diet group: n = 6. * p < 0.05, Mann-Whitney U
test for between-group comparisons.
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Konno S et al.: The effect of a mousse diet on mood and food intake

anger are considered to be risk factors for cardiovasculardisease [26, 27], it is important to reduce situations
that incite anger in patients.
Several limitations of our study bear mention. First,
there were a small number of female subjects, which
limits the generalization of our results. Therefore, further
studies involving more male and female subjects and/or dysphagic patients are needed. Second, we wereunable to measure gastrointestinal hormones, such as
leptin and ghrelin, which are important factors inappetite control. Third, we cannot deny that thedifferences in not only the diet’s form but also the taste
between the diets affected the results of multiple
regression analysis. Despite these limitations, theresults demonstrated that the mousse diet has thepotential for deleterious effects on anger-hostility anddiet intake through the diet’s physical and chemical
properties.
Conclusion
The mousse diet can trigger low food intake withmood fluctuation. This suggests that a change in thediet form in response to recovery of swallowing
function may help improve patients’ appetite.
Author Contributions
SK, EI, TK, RH, TS, FS, and DY conceived anddesigned the study. SK, EI, MW, and NK analyzed thedata. SK, MM, and YO contributed materials andanalysis tools. SK, EI, MM, and TF wrote the paper.

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20.	Takahasi M, Takigawa T. The study of the effect of moodat the time of dietary intake on the food intake. J Jpn
Mibyou System Assoc 2009; 15: 351-2. Japanese.
21.	Ben-Zur H, Breznitz S. What makes people angry:
dimensions of anger-evoking events. J Res Pers 1991;
25: 1-22.
22.	Ohashi K. ‘‘Hospital Life” from the perspective of
inpatients: a concept analysis. J St. Lukes Soc Nurs Res
2008; 12: 14-24. Japanese.
23.	Yukawa S, Hibino K. Anger experience and the process of
culming down. Jpn J Psychol 2003; 74: 428-36. Japanese.
24.	Hibino K, Yukawa R. The calming process of anger
experience: time series change of affect, cognitions, andbehaviors. Jpn J Psychol 2004; 74: 521-30. Japanese.
25.	Kino K. Japanese anger expression styles and theirinterpersonal influence. Jpn J Psychol 2000; 20: 494-502.
Japanese.
26.	de Leon CFM. Anger and impatience/irritability inpatients of low socioeconomic-status with acute coronary

97.0 ± 6.0 vs. 28.2 ± 14.7

dinner

0.010*

0.011*

0.010*

0.010*

0.010*

0.011*

0.010*

0.010*

0.011*

p-Value

92.5 ± 9.63 vs. 36.0 ± 24.0

85.2 ± 17.4 vs. 41.7 ± 23.5

91.0 ± 16.7 vs. 36.5 ± 20.6

91.2 ± 17.5 vs. 47.3 ± 26.4

93.2 ± 12.2 vs. 34,3 ± 22.3

88.5 ± 16.0 vs. 36.6 ± 18.3

95.7 ± 5.7 vs. 40.3 ± 16.0

41.6 ± 24.8 vs. 32.3 ± 21.7

80.7 ± 14.1 vs. 41.6 ± 24.9

Smell0.010*

0.025*

0.010*

0.023*

0.010*

0.011*

0.010*

0.019*

0.019*

p-Value

Taste
p-Valuep-Value0.009**
83.0 ± 4.1 vs. 34.5 ± 18.0 0.011*

95.0 ± 6.6 vs. 34.7 ± 4.1

32.6 ± 21.9 vs. 24.3 ± 16.5 0.011*

87.0 ± 12.6 vs. 32.7 ± 21.9 0.010*

Aftertaste

79.0 ± 35.6 vs. 34.0 ± 22.0 0.087

75.5 ± 18.4 vs. 40.5 ± 16.0 0.033*

82.7 ± 20.0 vs. 35.8 ± 16.4 0.010*

91.2 ± 10.2 vs. 48.8 ± 29.4 0.032*

80.0 ± 23.2 vs. 30.5 ± 22.7 0.032*

71.0 ± 20.5 vs. 38.3 ± 19.4 0.033*

72.7 ± 33.9 vs. 31.0 ± 14.4 0.054

87.7 ± 15.8 vs. 46.3 ± 28.7 0.032*

92.0 ± 16.0 vs. 33.2 ± 18.3 0.009** 82.0 ± 26.4 vs. 28.0 ± 16.5 0.018*

84.7 ± 10.5 vs. 42.2 ± 17.0 0.011*

95.5 ± 6.1 vs. 46.7 ± 10.5 0.010*

38.6 ± 15.3 vs. 29.3 ± 19.2 0.010*

88.5 ± 10.4 vs. 38.6 ± 15.3 0.011**p < 0.05 and **p < 0.01, Mann-Whitney U test between normal diet and mousse diet.

88.5 ± 12.6 vs. 24.3 ± 13.8

91.2 ± 17.5 vs. 30.0 ± 16.8

breakfast

Day 3 lunch

93.2 ± 12.2 vs. 36.7 ± 15.4

84.7 ± 17.7 vs. 25.2 ± 18.8

88.5 ± 12.4 vs. 35.8 ± 18.3

breakfastdinner

93.5 ± 9.1 vs. 20.0 ± 12.4

dinnerDay 2 lunch

92.7 ± 13.6 vs. 22.2 ± 12.6

Day 1 lunch

89.0 ± 16.7 vs. 22.1 ± 13.6

Presentation

83.0 ± 21.8 vs. 37.3 ± 23.5

72.2 ± 21.5 vs. 41.2 ± 17.8

83.7 ± 20.6 vs. 31.8 ± 17.6

92.2 ± 12.4 vs. 52.2 ± 26.7

91.5 ± 15.7 vs. 31.5 ± 17.5

86.5 ± 6.0 vs. 39.3 ± 22.0

95.0 ± 6.6 vs. 39.3 ± 6.0

28.6 ± 20.3 vs. 25.8 ± 18.7

82.7 ± 22.4 vs. 28.7 ± 20.3

Deliciousness

0.033*

0.069

0.010*

0.019*

0.010*

0.011*

0.010*

0.010*

0.019*

p-Valueheart disease. J Behav Med 1992; 15: 273-84.
27.	Brosschot JF, Thayer JF. Anger inhibition, cardiovascular
recovery, and vagal function: a model of the link between
hostility and cardiovascular disease. Ann Behav Med
1998; 20: 326-32.

breakfast

Supplemental data

Konno S et al.: The effect of a mousse diet on mood and food intake

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Jpn J Compr Rehabil Sci Vol 8, 2017