Factors Contributing to Individual Differences in Sucrose Preference

Pepino, Marta Yanina; Mennella, Julie A.

doi:10.1093/chemse/bjh243

Cited by 105 publications

(86 citation statements)

References 14 publications

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“…It therefore appears that adding a rewarding nutrient such as sugar does not produce higher pleasantness ratings when individuals drink during these conditions. In the context of the present study, perturbation of fluid balance appears to exert a stronger influence over hedonic experience than the perception of sweet taste, a subjective state that has genetic and experiential components (33) that lead to differences between childhood, adolescence, and adulthood (34,35) and between different races/ethnicities (36). As plasma osmolality during the oversated condition may not accurately reflect the amount of water ingested [because of the absorption of fluid delaying the return of plasma osmolality to baseline, a process that can take as long as 50 min (10)], an allostatic mechanism (37) that influences behavior in anticipation of future contingencies may be involved.…”

Section: Discussionmentioning

confidence: 87%

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Saker

Farrell

Egan

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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In humans, drinking replenishes fluid loss and satiates the sensation of thirst that accompanies dehydration. Typically, the volume of water drunk in response to thirst matches the deficit. Exactly how this accurate metering is achieved is unknown; recent evidence implicates swallowing inhibition as a potential factor. Using fMRI, this study investigated whether swallowing inhibition is present after more water has been drunk than is necessary to restore fluid balance within the body. This proposal was tested using ratings of swallowing effort and measuring regional brain responses as participants prepared to swallow small volumes of liquid while they were thirsty and after they had overdrunk. Effort ratings provided unequivocal support for swallowing inhibition, with a threefold increase in effort after overdrinking, whereas addition of 8% (wt/vol) sucrose to water had minimal effect on effort before or after overdrinking. Regional brain responses when participants prepared to swallow showed increases in the motor cortex, prefrontal cortices, posterior parietal cortex, striatum, and thalamus after overdrinking, relative to thirst. Ratings of swallowing effort were correlated with activity in the right prefrontal cortex and pontine regions in the brainstem; no brain regions showed correlated activity with pleasantness ratings. These findings are all consistent with the presence of swallowing inhibition after excess water has been drunk. We conclude that swallowing inhibition is an important mechanism in the overall regulation of fluid intake in humans.thirst | drinking | swallowing | inhibition | fMRI F luid depletion leads to drinking, an important evolutionary behavior that satisfies the physiological need to replenish lost fluid. The motivation to begin drinking is normally provided, in humans at least, by the presence of a subjective state of thirst. At some point after drinking has commenced, the sensation of thirst disappears and is replaced by the experience of satiation, along with the cessation of drinking. Studies performed in humans and animals indicate the regulatory mechanisms that have evolved to govern the cessation of drinking appear to be tightly calibrated, with the amount of fluid ingested commensurate with the degree of fluid depletion, even though some variation occurs between species regarding the time taken to conclude drinking (1-3).Several factors have been implicated in the regulation of fluid intake, with the majority relating to thirst and the initiation of drinking. These include signals produced by osmoreceptors in the lamina terminalis (4-6), which respond to cellular dehydration and the resulting increase in sodium concentration within the cerebral spinal fluid (2), and signals produced in response to extracellular dehydration, such as those associated with the renin-angiotensin system, which is activated as a result of changes in vascular pressure and volume (7,8). In comparison, the mechanisms responsible for terminating drinking are less well understood. Oropharyngeal metering ...

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Section: Discussionmentioning

confidence: 87%

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Saker

Farrell

Egan

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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“…20 Because early feeding practices can modify taste preference and may have long-term effects on food preferences, including the preference for sweet-tasting foods and beverages, 19,27 as well as parents who might be consistently feeding similar beverages to their children throughout infancy and childhood, it may be important to establish healthy dietary habits in early life by avoiding the feeding of SSBs during infancy. Including this recommendation as part of parenting skills education programs potentially may influence the reduction of SSB consumption among infants and children, as mothers who fed more SSBs to infants may also be more likely to provide SSBs to their children as they grow up.…”

Section: Discussionmentioning

confidence: 99%

“…19 An experimental study among children aged 6 to 10 years reported that exposure to sugar water during infancy was associated with the intensity of sucrose preferred during childhood, and those who were habitually fed sugar water during infancy preferred significantly higher levels of sucrose concentration when compared with children who were seldom fed sugar water. 20 However, to our knowledge, no previous study has examined the association between the consumption of SSBs during infancy and intake of SSBs in childhood using prospective longitudinal data. Thus, the purpose of our study was to examine whether intake of SSBs during infancy predicts the consumption of SSBs at age 6 years.…”

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confidence: 99%

The Association of Sugar-Sweetened Beverage Intake During Infancy With Sugar-Sweetened Beverage Intake at 6 Years of Age

et al. 2014

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Sugar‐sweetened beverage (SSB) intake is associated with adverse health consequences including obesity and dental caries. Due to limited information on associations between SSB intake during infancy and intake of SSBs in childhood, we examined this question using longitudinal data for 1333 U.S. children from the 2005‐2007 Infant Feeding Practices Study II and the 2012 Follow‐up Study at 6 years of age. Multivariable logistic regression was used to calculate adjusted odds ratios (aOR) for associations of SSB intake during infancy with consuming SSBs 蠅1 time/day at 6 years old after controlling for baseline characteristics. Based on maternal report, one‐fifth of children consumed SSBs at least 1 time/day at 6 years. The adjusted odds of consuming SSBs at 6 years 蠅1 time/day was significantly (p<0.05) higher among infants with any SSB intake during infancy vs. none (aOR=2.22), SSB introduction at <6 months (aOR=2.01) or 蠅6 months (aOR=2.33) vs. never, and mean SSB intake between 10 and 12 months of age (aOR=2.72 for 1‐<2 times/week, and 2.57 for 蠅3 times/week, vs. none). SSB intake during infancy significantly increased the likelihood of consuming SSBs 蠅1 time/day at 6 years of age. Our findings suggest that infancy may be an important time for mothers to establish healthy beverage practices for their children and these findings can be used to inform intervention efforts to reduce SSB intake among children.

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“…82,83 Research reveals that infants who were repeatedly exposed to a variety of solid foods during infancy showed greater acceptance of fruits and vegetables in childhood, 84 and experience with some fruits and vegetables during infancy resulted in acceptance of similar foods in early life. 85,86 Unfortunately many parents are unaware that repeated exposure is necessary to promote liking and do not persist in presenting new foods if they are initially rejected.…”

Section: Transition To a Modified Adult Dietmentioning

confidence: 99%

Parental influence on children's early eating environments and obesity risk: implications for prevention

2010

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Most childhood obesity prevention efforts have focused on school-age children and adolescents and have had limited success. We argue that the first years of life, including the prenatal period, the postnatal suckling period and the transition to the modified adult diet, may provide opportunities for preventive interventions. These early periods are characterized by high plasticity and rapid transitions, and parents have a high degree of control over children's environments and experiences. Observational and experimental evidence reveal persistent effects of early environments on eating behavior and obesity risk, suggesting that interventions should be tested during these early periods. The central task parents have in early development points to their potential as key targets and agents of change in early preventive interventions. In this paper, we review evidence of early environmental effects on children's eating and obesity risk, highlighting ways that parental feeding practices and parents' own behaviors impact these outcomes and calling for further experimental research to elucidate whether these factors are indeed promising targets for childhood obesity preventive interventions.

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Factors Contributing to Individual Differences in Sucrose Preference

Abstract: Children and their mothers were individually tested with identical procedures to allow for comparisons. A forced-choice, paired comparison, tracking technique which avoids response bias was used to assess sucrose preferences (Cowart and Beauchamp, 1990). In brief, subjects

Cited by 105 publications

References 14 publications

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

The Association of Sugar-Sweetened Beverage Intake During Infancy With Sugar-Sweetened Beverage Intake at 6 Years of Age

Parental influence on children's early eating environments and obesity risk: implications for prevention

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