Fat appetite in rats: The response of infant and adult rats to nutritive and non-nutritive oil emulsions

Ackroff, Karen; Vigorito, Michael; Sclafani, Anthony

doi:10.1016/0195-6663(90)90018-4

Cited by 93 publications

(48 citation statements)

References 13 publications

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“…This finding suggests that macronutrient nutritive qualities alone can be positively associated with oral experiences of flavor (Sclafani, 2004). Other studies show that the nutrients' pre-absorptive properties contribute to consumption, including some showing rats' positive responses to non-nutritive fats (Ackroff et al, 1990;Elizalde & Sclafani, 1990). While these studies demonstrate that there are various ways in which individual macronutrients confer reward, they do not explain which part of a mixture of macronutrients is most reinforcing.…”

Section: Introductionmentioning

confidence: 45%

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

et al. 2008

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Rats and humans avidly consume flavored foods that contain sucrose and fat, presumably due to their rewarding qualities. In this study, we hypothesized that the complex mixture of corn oil, sucrose, and flavor is more reinforcing than any of these components alone. We observed a concentrationdependent increase in reinforcers received of sucrose solutions (0, 3, 6.25, and 12.5%) in both fixed ratio and progressive ratio procedures, but with equicaloric corn oil solutions (0, 1.4, 2.8, and 5.6%) this finding was replicated only in the fixed ratio procedure. Likewise, addition of 1.4% oil to 3% or 12.5% sucrose increased fixed ratio, but not progressive ratio, reinforcers received relative to those of sucrose alone. Finally, addition of 3% vanilla flavoring did not change self-administration of 3% sucrose or 3% sucrose + 1.4% oil solutions. These data suggest that, calorie-for-calorie, sucrose is the dominant reinforcing component of novel foods that contain a mixture of fat, sucrose, and flavor.

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Section: Introductionmentioning

confidence: 45%

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

et al. 2008

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“…In early studies, mineral oil and petrolatum were used as fat replacers, but rats quickly learn to prefer real fat over these noncaloric "fake" fats (1,4,8). Nutritive fat substitutes (modified protein or carbohydrates) may be more effective in maintaining preference because, in addition to simulating the orosensory characteristics of fat, they may provide positive postingestive feedback, which maintains or even strengthens food preference (23,25).…”

Section: Discussionmentioning

confidence: 99%

Feeding Response of Rats to No‐Fat and High‐Fat Cakes

et al. 1993

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The nutritional effects of high-fat diets have been extensively studied in laboratory animals, but as yet few experiments have examined the feeding response of animals to newly developed fat substitutes. The present study used commercially available no-fat (0% fat, 92% carbohydrate) and high-fat (41% fat, 54% carbohydrate) cake to determine the effects of fat substitutes on food preference and caloric intake in rats. The first experiment showed that nondeprived rats found the high-fat and no-fat cakes equally palatable and highly preferred to lab chow. Food deprived rats, however, preferred the high-fat cake to the no-fat cake, which may be related to its higher caloric density. In the second experiment, rats fed high-fat cake, in addition to chow, for 30 days consumed more calories and gained more weight than did rats fed no-fat cake and chow. The no-fat cake group, however, overate a n d gained more weight than chow-only controls. The hyperphagic response to the no-fat cake can be attributed to its carbohydrate content, moisture, and high palatability. Thus, removing fat from the cake reduced, but did not eliminate, its obesity-promoting effect. Obviously, low-fat foods must be consumed in moderation if used for weight control. (OBESITY RESEARCH 1993;1:173-178)

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“…Infant rats respond for dietary fat (Ackerman et al, 1992), and rats prefer petroleum or mineral oil, which have no calories, as well as lard or Crisco-blended lab chow, suggesting that at least some of the effects of fat as a reinforcer may not depend on energy (Ackroff, Vigorito, & Sclafani, 1990;Hamilton, 1964). Freed and Green (1998) explored the relative reinforcing value of corn oil versus mineral oil and of sucrose or saccharin solutions versus plain water in rats.…”

Section: Macronutrient Compositionmentioning

confidence: 99%

Food reinforcement and eating: A multilevel analysis.

Epstein¹,

Leddy²,

Temple³

et al. 2007

Psychological Bulletin

314

323

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Eating represents a choice among many alternative behaviors. The purpose of this review is to provide an overview of how food reinforcement and behavioral choice theory are related to eating and to show how this theoretical approach may help organize research on eating from molecular genetics through treatment and prevention of obesity. Special emphasis is placed on how food reinforcement and behavioral choice theory are relevant to understanding excess energy intake and obesity and how they provide a framework for examining factors that may influence eating and are outside of those that may regulate energy homeostasis. Methods to measure food reinforcement are reviewed, along with factors that influence the reinforcing value of eating. Contributions of neuroscience and genetics to the study of food reinforcement are illustrated by using the example of dopamine. Implications of food reinforcement for obesity and positive energy balance are explored, with suggestions for novel approaches to obesity treatment based on the synthesis of behavioral and pharmacological approaches to food reinforcement. Keywords food reinforcement; food intake; choice; dopamine; behavioral genetics Choice is ubiquitous. There are many choices that people make that influence their eating and body weight, beginning with how early to get up, to exercise before breakfast or to sleep in, what to have for breakfast, and so on. These choices are made in the context of alternatives, many of which are pleasurable and exert considerable influence to do these behaviors rather than others. The morning is a good time for many people to choose to exercise, but a warm bed and a little extra sleep time represent a powerful alternative that even the most enthusiastic exerciser confronts and often succumbs to. Similarly, eating a good breakfast starts the day off right, but a pastry and coffee may be particularly inviting alternative foods that taste very good and may tempt many away from healthy cereal and fruit. This article provides a theoretical framework for understanding motivation to eat, how people make choices about eating versus engaging in other behaviors, and how these theoretical approaches can provide insights into obesity, mechanisms that regulate food choice, and implications of choice theory for interventions. One of the unique aspects of food reinforcement and behavioral theories of

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Fat appetite in rats: The response of infant and adult rats to nutritive and non-nutritive oil emulsions

Cited by 93 publications

References 13 publications

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Feeding Response of Rats to No‐Fat and High‐Fat Cakes

Food reinforcement and eating: A multilevel analysis.

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