An abstinence incentive approach that paid 120 dollars in prizes per participant effectively increased stimulant abstinence in community-based methadone maintenance treatment clinics.

Prepulse inhibition (PPI) represents an attenuation of the startle reflex following the presentation of a weak prepulse at brief intervals prior to the startle eliciting pulse. It has been shown that increases in striatal dopamine levels decrease PPI; because dopamine release is sensitive to estrogen, it is likely that PPI varies across the menstrual cycle. Cross-sectional studies looking at estrogen effects suggest that this may be true. In this study, we compare effects of menstrual phase on PPI in a between-group design (men, follicular phase women, and luteal phase women) as well as a within-subjects design (women across the two phases). The study found a between-group as well as a within-subjects effect of phase on PPI. PPI in follicular phase women did not differ significantly from PPI in men. However, PPI was reduced in luteal women compared to follicular women. These data provide evidence that ovarian hormones affect sensorimotor gating.

Fifty normal-weight college females tasted and rated 15 stimuli resembling cake frostings and composed of sucrose (20-77% weight/weight), butter (15-35% weight/weight), polydextrose and distilled water. Sweetness intensity ratings rose as a function of sucrose levels. In contrast, ratings of fat content were only poorly related to stimulus fat. Rather, the perception of fat depended on stimulus texture and was a combined function of fat, polydextrose and water. Increasing sucrose levels suppressed fatness ratings: sweeter stimuli were judged to be lower in fat content. The finding that sugar masks the sensory assessment of fats in some solid foods may help explain why so many sweet, high-fat desserts are commonly viewed as carbohydrate-rich foods. The acceptability of the frostings was a combined function of both sucrose and fat levels. Hedonic response profiles to sucrose solutions in water predicted sensory preferences for sweet frostings containing 15% fat, but not those containing 35% fat.

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Our results do not support the hypothesis that impaired sensorimotor gating in schizophrenia improves with antipsychotic treatment. Rather, impaired gating persists despite symptomatic improvement on medication.