Consumption of caloric and non-caloric versions of a soft drink differentially affects brain activation during tasting

Smeets, Paul A.M.; Weijzen, P.L.G.; Graaf, C. de; Viergever, Max A.

doi:10.1016/j.neuroimage.2010.08.054

Cited by 87 publications

(91 citation statements)

References 64 publications

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“…Is the response to a lowcalorie beverage with artificial sweeteners the same after repeated exposure, or do people slowly learn that "diet" product contain less calories? For this case, in which there is no deprivation, it is quite hard to demonstrate such dietary learning [78] although there is some evidence for detection of calories in the mouth [79,80]. Another important consideration is whether it makes a difference whether one goes from, for example, 200 50 kcal, or from 150 0 kcal.…”

Section: How Physiological Psychological and Emotional Factors Predmentioning

confidence: 97%

The determinants of food choice

et al. 2016

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Health nudge interventions to steer people into healthier lifestyles are increasingly applied by governments worldwide, and it is natural to look to such approaches to improve health by altering what people choose to eat. However, to produce policy recommendations that are likely to be effective, we need to be able to make valid predictions about the consequences of proposed interventions, and for this, we need a better understanding of the determinants of food choice. These determinants include dietary components (e.g. highly palatable foods and alcohol), but also diverse cultural and social pressures, cognitive-affective factors (perceived stress, health attitude, anxiety and depression), and familial, genetic and epigenetic influences on personality characteristics. In addition, our choices are influenced by an array of physiological mechanisms, including signals to the brain from the gastrointestinal tract and adipose tissue, which affect not only our hunger and satiety but also our motivation to eat particular nutrients, and the reward we experience from eating. Thus, to develop the evidence base necessary for effective policies, we need to build bridges across different levels of knowledge and understanding. This requires experimental models that can fill in the gaps in our understanding that are needed to inform policy, translational models that connect mechanistic understanding from laboratory studies to the real life human condition, and formal models that encapsulate scientific knowledge from diverse disciplines, and which embed understanding in a way that enables policy-relevant predictions to be made. Here we review recent developments in these areas.

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Section: How Physiological Psychological and Emotional Factors Predmentioning

confidence: 97%

The determinants of food choice

et al. 2016

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“…Nevertheless, in spite of neural differences the observed behaviour can be the same (19,79) . For example, Diekhof et al (79) found that the same behavioural performance was subserved by different neural responses in highly impulsive and highly controlled individuals during a task in which subjects were required to decline immediate rewards.…”

Section: Personality Characteristicsmentioning

confidence: 85%

“…(18) ), and assess correlations with eating Proceedings of the Nutrition Society behaviour (rather than subjective ratings) when there is no ad libitum consumption. Under such conditions it has proven hard to observe sensory-specific satiety effects in the brain (19) . fMRI studies have shown that anticipation of consumption (food reward) and subsequent consumption (reward receipt) recruit partially different brain areas (20)(21)(22)(23) .…”

Section: Food-brain Interactionmentioning

confidence: 99%

Food-induced brain responses and eating behaviour

et al. 2012

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The brain governs food intake behaviour by integrating many different internal and external state and trait-related signals. Understanding how the decisions to start and to stop eating are made is crucial to our understanding of (maladaptive patterns of) eating behaviour. Here, we aim to (1) review the current state of the field of 'nutritional neuroscience' with a focus on the interplay between food-induced brain responses and eating behaviour and (2) highlight research needs and techniques that could be used to address these. The brain responses associated with sensory stimulation (sight, olfaction and taste), gastric distension, gut hormone administration and food consumption are the subject of increasing investigation. Nevertheless, only few studies have examined relations between brain responses and eating behaviour. However, the neural circuits underlying eating behaviour are to a large extent generic, including reward, selfcontrol, learning and decision-making circuitry. These limbic and prefrontal circuits interact with the hypothalamus, a key homeostatic area. Target areas for further elucidating the regulation of food intake are: (eating) habit and food preference formation and modification, the neural correlates of self-control, nutrient sensing and dietary learning, and the regulation of body adiposity. Moreover, to foster significant progress, data from multiple studies need to be integrated. This requires standardisation of (neuroimaging) measures, data sharing and the application and development of existing advanced analysis and modelling techniques to nutritional neuroscience data. In the next 20 years, nutritional neuroscience will have to prove its potential for providing insights that can be used to tackle detrimental eating behaviour. Functional MRI: Eating behaviour: Peptide hormones: Personality characteristicsFood is required for survival and therefore is a primary reward. Abundance of food has become a greater problem than food shortage: the number of overweight and obese people exceeds that of those suffering from undernutrition (1) . Obesity is driven by rapid changes in our food environment (2,3) which promote overeating. Such eating behaviour is maladaptive in the longer term. This review addresses the interactions between foods, the gut and the brain, which give rise to eating behaviour (Fig. 1). With 'eating behaviour' we refer to food choice, meal frequency and meal size (where a 'meal' includes eating occasions such as eating a snack food or drinking something energetic). Eating behaviour is determined by eating decisions, namely what to eat, when to start and when to stop eating. These decisions are taken in the brain, which integrates a multitude of neural and hormonal signals reflecting internal state and the environment. They determine diet nutrient composition, eating frequency and portion size, i.e., a person's diet. Understanding how eating decisions come about is crucial for understanding maladaptive patterns of Abbreviations: ALE, activation-likelihood estimation; fMRI, f...

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“…La mise en bouche d'un stimulus sucré et calorique entraîne l'activation des cortex gustatifs et de régions impliquées dans le circuit de la récompense ; de plus, plusieurs études ont montré que la mise en bouche d'édulcorants ou de glucides non sucrés pouvait aussi entraîner l'activation de ce circuit [4,5,25,26].…”

Section: Calories Sucres éDulcorants Et Circuit De La Récompenseunclassified

“…Ils répondent à différentes molé-cules possédant un pouvoir sucrant : les sucres caloriques (mono-et disaccharides, molécules apportant 4 kcal/g, par exemple : saccharose, glucose, fructose) et les édulcorants (substances faiblement ou non caloriques, par exemple sucralose, aspartame, saccharine) [3]. Il est intéressant de noter que la mise en bouche de sucres caloriques ou d'édulcorants entraîne des activations cérébrales similaires au niveau du cortex gustatif primaire alors qu'elles diffèrent au niveau du circuit de la récompense et notamment du striatum [4,5]. Nous appellerons « stimulus sucré » un sucre calorique ou non étant perçu comme sucré et nous pré-ciserons le cas échéant s'il s'agit de sucres caloriques ou d'édulcorants.…”

Section: Introductionunclassified

Le goût sucré, de l’enfance… à la dépendance ?

Nicklaus

Divert

2013

Cahiers de Nutrition et de Diététique

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Sucre ; Addiction ; Circuit de la récompense ; Plaisir ; Statut pondéral ; IMC Résumé Peut-on parler de dépendance au sucre ? Le sucre est un composant majeur de notre régime alimentaire et une source importante de plaisir et ce, dès le plus jeune âge. La définition de l'addiction implique que les substances addictives agissent sur le circuit de la récompense et entraînent deux symptômes, l'effet de manque et la tolérance. Est-ce le cas du sucre ? Au regard de la littérature, des activations cérébrales au niveau des régions impliquées dans le circuit de la récompense sont constatées en réponse au « sucre », qui diffèrent selon le type de sucre (glucides caloriques sucrés ou non ; édulcorants). Par ailleurs, les effets de manque et de tolérance au sucre sont mal caractérisés : si les envies compulsives alimentaires concernent fréquemment des aliments sucrés, on observe avec l'âge une diminution des préférences pour les fortes intensités sucrées. Enfin, il n'y a aucun lien clair entre statut pondéral et préférence pour le sucre. Comme tout aliment, le sucre est nécessaire à la vie, cependant, les preuves permettant d'assimiler consommation de sucre et addiction sont pour le moins faibles. © 2013 Société française de nutrition. Publié par Elsevier Masson SAS. Tous droits réservés. KEYWORDSSugar; Addiction; Reward system; Pleasure; Weight status; BMI Summary Can one talk about addiction to sugar? Sugar is an important part of our diet, and an important source of pleasure, as of a young age. The definition of addiction involves that addictive substances act on the reward circuit, and lead to two symptoms, withdrawal and tolerance. Is it the case with sugar? According to the literature, brain activations in regions involved in the reward circuit are observed in response to ''sugar'', and they differ according to the type of sugar (caloric carbohydrates, sweet or not; sweeteners). Besides, withdrawal and tolerance symptoms are not well characterized: food cravings often concern sweet foods, Le goût sucré, de l'enfance. . . à la dépendance ? 273 but there is a decrease with age of the preference/liking for intensely sweet products. There is no clear relationship between weight status and liking for sugar. As any food, sugar is necessary for life, but the evidence enabling to assimilate sugar consumption and addiction is weak.

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Consumption of caloric and non-caloric versions of a soft drink differentially affects brain activation during tasting

Cited by 87 publications

References 64 publications

The determinants of food choice

The determinants of food choice

Food-induced brain responses and eating behaviour

Le goût sucré, de l’enfance… à la dépendance ?

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