Conditioned taste aversion, drugs of abuse and palatability

Lin, Jian-You; Arthurs, Joe; Reilly, Steve

doi:10.1016/j.neubiorev.2014.05.001

Cited by 56 publications

(74 citation statements)

References 206 publications

(298 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Similarly, we have recently found that anesthesia-inducing drugs (ketamine/xylazine and sodium pentobarbital) can serve as USs to support CTA learning (Lin et al, 2017a). Finally, we have discovered that drugs of abuse (e.g., amphetamine and morphine), at dose that are rewarding in other tasks (i.e., place -preference learning and self-administration tasks [e.g., Cappell & LeBlanc, 1971; Cappell, LeBlanc, & Endrenyi, 1973; Hunt & Amit, 1987; Parker, Limebeer, & Rana, 2009; Schuster & Thompson, 1969]), are capable of supporting CTA acquisition (e.g., Arthurs et al, 2012; Arthurs & Reilly, 2013; Lin, Arthurs, Amodeo & Reilly, 2012; for reviews see Lin et al, 2014, 2017b). All these findings, particularly those with drugs of abuse, are at odds with the conclusions derived from research that employed the taste reactivity test to determine palatability of the taste CS.…”

Section: Discussionmentioning

confidence: 99%

Lactose malabsorption and taste aversion learning

Arthurs

Lin

Ocampo

et al. 2017

Physiology & Behavior

Self Cite

View full text Add to dashboard Cite

Consumption of foods can be suppressed by two feeding system defense mechanisms: conditioned taste aversion (CTA) or taste avoidance learning (TAL). There is a debate in the literature about which form of intake suppression is caused by various aversive stimuli. For instance, illness-inducing stimuli like lithium chloride are the gold standard for producing CTA and external (or peripheral) painful stimuli, such as footshock, are the traditional model of TAL. The distinction between CTA and TAL, which have identical effects on intake, is based on differential effects on palatability. That is, CTA involves a decrease in both intake and palatability, whereas TAL suppresses intake without influencing palatability. We evaluated whether lactose, which causes gastrointestinal pain in adult rats, produces CTA or TAL. Using lick pattern analysis to simultaneously measure intake and palatability (i.e., lick cluster size and initial lick rate), we found that pairing saccharin with intragastric infusions of lactose suppressed both the intake and palatability of saccharin. These results support the conclusion that gastrointestinal pain produced by lactose malabsorption produces a CTA, not TAL as had previously been suggested. Furthermore, these findings encourage the view that the CTA mechanism is broadly tuned to defend against the ingestion of foods with aversive post-ingestive effects.

show abstract

Section: Discussionmentioning

confidence: 99%

Lactose malabsorption and taste aversion learning

Arthurs

Lin

Ocampo

et al. 2017

Physiology & Behavior

Self Cite

View full text Add to dashboard Cite

show abstract

“…En el caso de G1, al agua se le agregó resultados exitosos (Archer y Sjödén, 1979;De la Casa y Lubow, 1995;García, Kimeldorf y Koelling, 1955;Lin, Arthurs, and Reilly, 2014;Verendeev y Riley, 2012); sin embargo, no se ha probado la eficacia del CAS sobre el consumo de endulzantes naturales, como la estevia, la cual es una planta originaria del sudeste de Paraguay, conocida como "hoja dulce", que es natural como la sacarosa, tiene sabor dulce y no aporta calorías a partir de su consumo (Durán, Rodríguez, Cordón y Record, 2012).…”

Section: Solucionesunclassified

“…No obstante, en el caso de la presente investigación, las diferencias registradas en el efecto del CAS sobre el consumo de sacarosa vs. de estevia parecen recaer particularmente en las propiedades organolépti-cas de dichos endulzantes. La mayoría de los estudios previos utilizaron el CAS aplicado a sabores específicos que no contienen consecuencias postingestivas (García y Bach, 1999;Lin, Arthurs y Reilly, 2014;Verendeev y Riley, 2012). En el presente trabajo, aunque la sacarosa y el estevia tienen sabor dulce, la primera contiene calorías, y la segunda no.…”

Section: Procedimientounclassified

“…Este procedimiento se denomina condicionamiento aversivo a sabores (CAS), y ha sido ampliamente demostrado (Foy y Foy, 2009;Hishimura, 2015;Riley y Freeman, 2004). Entre los hallazgos más relevantes de la aplicación de este procedimiento se menciona que la aversión generada no sólo representa la evitación o el rechazo del alimento en el futuro, sino que también involucra un cambio en su valor hedónico (Lin, Arthurs y Reilly, 2014;van den Bosch, van Delft, de Wijk, de Graaf y Boesveldt, 2015). Adicionalmente, la necesidad de alimento y la intensidad de la aversión determinarán la ingestión o el rechazo de la sustancia condicionada (Lin, Arthurs y Reilly, 2013).…”

Section: Introductionunclassified

See 1 more Smart Citation

Differential effects of conditioned taste aversion on sucrose and stevia intake / Efectos diferenciales del condicionamiento aversivo a sabores sobre la ingesta de sacarosa y estevia

Moreno

López-Espinoza

Gómez

et al. 2018

Rev. Mex. Trast. Alim.

View full text Add to dashboard Cite

The association between a food stimulus and a feeling of discomfort produces a food aversion; this procedure is called aversive taste conditioning (ATC). Since there is no clear evidence about the effects of this procedure on the consumption of sweeteners, the purpose of this study was to examine the effectiveness of ATC to decrease the consumption of two natural sweeteners. Thirty Wistar rats were divided into three groups. In phase 1 all groups were exposed to free food access and each group to a different solution: water + sucrose (G1), water + stevia (G2) and unsweetened water (CG). In phase 2 the experimental groups received an intraperitoneal injection of lithium chloride. In phase 3 the groups returned to the conditions of the first phase. After the ATC, the G1 and G2 significantly decreased their beverage consumption, although it was higher than the consumption of CG. The results are discussed in terms of the association between flavor and energy content, which allows establishing new guidelines in the study of the consumption of sweeteners. It is concluded that procedures such as ATC are effective in the control of some disordered eating behaviors.

show abstract

“…CTAs which involve associative learning between oral and visceral stimuli have been shown with rats [179][180][181][182][183][184][185]. For example, a novel taste solution (CS) followed by aversive malaise (US) will not be ingested afterward although the taste solution was rewarding before the conditioning.…”

Section: Interactions Between Oral and Visceral Sensory Signalsmentioning

confidence: 99%

Beyond flavour to the gut and back

Kadohisa

2015

Flavour

View full text Add to dashboard Cite

This paper describes how food is sensed in both the mouth where it produces food reward and pleasantness that guides food intake and is sensed in the gut where it produces satiety and conditioned effects including learned appetite and learned satiety for the food eaten. Taste and other receptors present in both the mouth and gut are involved in these effects. The signals about the presence of food in the mouth and gut are transferred by separate pathways to the brain where the satiety signals from the gut reduce the reward value and subjective pleasantness of taste and other oral sensory signals including food texture. Food flavour preferences can be associatively conditioned by pairing with food in the gut in brain regions such as the orbitofrontal cortex and amygdala. Current issues considered in this paper are how gut sensing of food influences hormone release including cholecystokinin (CCK), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1); how the sensing of different nutrients in the gut may influence unconditioned satiety and conditioned preference and satiety; and how cognition may modulate the pleasantness of food and thus the control of food intake.

show abstract

Conditioned taste aversion, drugs of abuse and palatability

Cited by 56 publications

References 206 publications

Lactose malabsorption and taste aversion learning

Lactose malabsorption and taste aversion learning

Differential effects of conditioned taste aversion on sucrose and stevia intake / Efectos diferenciales del condicionamiento aversivo a sabores sobre la ingesta de sacarosa y estevia

Beyond flavour to the gut and back

Contact Info

Product

Resources

About