Effects of hunger state on flavour pleasantness conditioning at home: Flavour–nutrient learning vs. flavour–flavour learning

Mobini, Sirous; Chambers, Lucy; Yeomans, Martin R.

doi:10.1016/j.appet.2006.05.017

Cited by 76 publications

(33 citation statements)

References 52 publications

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“…The first category consists of the association between the flavour of an unfamiliar food and one that is familiar and/or already has a high hedonic value. This kind of association has been widely studied in rats (Sclafani and Ackroff, 1994;Weingarten, 1994 and and humans (Mobini et al, 2007;Brunstrom and Fletcher, 2008). In contrast, flavour-nutrient conditioning is induced by pairing the flavour of an unfamiliar food with an energy supply, thats is, positive post-ingestive consequences (Myers and Sclafani, 2006).…”

Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

“…In contrast, flavour-nutrient conditioning is induced by pairing the flavour of an unfamiliar food with an energy supply, thats is, positive post-ingestive consequences (Myers and Sclafani, 2006). Flavour-nutrient learning has been studied in humans (Brunstrom and Mitchell, 2007;Mobini et al, 2007;Zeinstra et al, 2009) and rats (Sclafani and Ackroff, 1994;Warwick and Weingarten, 1994;Lucas et al, 1997;Lucas and Sclafani, 1998;Sclafani, 2001). Although they are often combined, the ingestion of highly palatable food (e.g.…”

Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

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Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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“…The two most well-known postingestive consequences that have been shown to condition young children's preferences for and aversions to flavors, foods or drinks are the sensation of satiety, derived from the nutritive effects of ingested energy, a positive reinforce for those preferences (Birch, 1992;Birch, 1999), and nausea and emesis, negative reinforces (Rozin & Fallon, 1987;Birch, 1999), respectively. When acquisition of flavor or food preferences is based on the pleasant nutritive effects of ingested energy, then the terms flavor-nutrient learning or flavor-nutrient conditioning are used to designate that process (Appleton, Gentry, & Sheperd, 2006;Mobini, Chambers & Yeomans, 2007;Zeinstra, Koelen, Kok, & De Graaf, 2009). In other cases, neutral flavors or foods have been contingently paired with an already liked or disliked flavor/food, thus leading to increases or decreases in liking for flavors, respectively.…”

Section: Young Children's Conditioned Preferences For or Aversions Tomentioning

confidence: 99%

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Domínguez¹

2013

JFR

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The purpose of the present research is to identify the experience-related mechanisms which induce the establishment of children's flavor, food and drink acceptance and preferences. The development of children's preferences for flavors, foods and drinks is mediated by a variety of mechanisms, such as flavor transmission via amniotic fluid (AF) and neonatal feeding regimen (breastfeeding and formula milk-based feeding), mere repeated exposure, conditioned preferences for or aversions to gustatory stimuli based on subsequent postingestive consequences, parental strategies and food management of school meals. Operation of specific mechanisms is age-dependent, but they may have interacting effects. An essential feature of these mechanisms is exposure to flavors and foods, which requires prior selection of foods by adults and thereby guarantees cultural transmission of gastronomic habits. Promoting healthy patterns of food consumption by children, such as diets rich in vegetables, requires careful manipulation of these experience-related mechanisms. Flavor, food and drink preferences developed by young and older children appear to remain stable in later life stages, probably due to gustatory imprintings originated during prenatal gestation and childhood. However, the specific age ranges during which such gustatory imprinting may occur, remain, in most cases, unknown. In addition to this, there is a need for further research on specific aspects of the above-mentioned mechanisms to elucidate the development of food preferences in children. For example, the impact of breastfeeding history on later food and/or flavor preferences beyond infancy should be ascertained.

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“…Odours paired with metabolic value can become liked even when the taste is unpleasant, which explains how we can develop strong preferences for bitter drinks such as coffee or beer, or 'painful' foods that contain chilli. While these two learning processes are seemingly similar, they can be dissociated by, for example, conditioning liking for an odour paired with a non-nutritive sweetener such as aspartame or alternatively pairing the odour with energy in the form of sugar, but under conditions of satiety, in which case the amount of increased liking is limited [10].…”

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confidence: 99%

Flavours: the pleasure principle

Prescott¹

2015

Flavour

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Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning. This gives rise to sensory interactions derived from the innate properties of tastes. It is argued that while the integration inherent in flavours may have adaptive meaning in terms of food identification, the primary purpose is to provide a hedonic value to the odour and the flavour. Hence, flavours may be seen primarily as units of pleasure that influence our motivation to consume.

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Effects of hunger state on flavour pleasantness conditioning at home: Flavour–nutrient learning vs. flavour–flavour learning

Cited by 76 publications

References 52 publications

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Development and Acquisition of Flavor and Food Preferences in Children: An Update Until 2010

Flavours: the pleasure principle

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