Flavor preferences conditioned by intragastric fat infusions in rats

Lucas, François; Sclafani, Anthony

doi:10.1016/0031-9384(89)90011-5

Cited by 119 publications

(65 citation statements)

References 17 publications

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“…In this instance, consumption of one flavoured water leads to intra-gastric infusion of a nutrient solution, while consumption of the second flavoured solution leads to intra-gastric water infusion. The outcome of these studies is both clear and highly reproducible: intra-gastric infusions of fat [15,16], various sugars [17][18][19], protein [20] and alcohol [21,22] all support a profound and enduring increase in preference for the nutrientpaired flavour. In animal studies, it has been argued that the important distinction between FNL-H and FNL-S is in the way these processes moderate behaviour, with the suggestion that FNL-S results in small meals that cannot be explained by reduced preference [23].…”

mentioning

confidence: 94%

“…In this instance, consumption of one flavoured water leads to intra-gastric infusion of a nutrient solution, while consumption of the second flavoured solution leads to intra-gastric water infusion. The outcome of these studies is both clear and highly reproducible: intra-gastric infusions of fat [15,16] reported changes consistent with FNL-S. Moreover, failures to find effects tend to be underreported as they can often be dismissed by the researchers as inadequately controlled designs, and certainly there are several studies in our laboratory and elsewhere [40] that add to the body of evidence that both types of flavour associations are elusive in humans.…”

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confidence: 95%

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Flavour–nutrient learning in humans: An elusive phenomenon?

Yeomans

2012

Physiology & Behavior

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One widely cited model of how humans acquire liking for different foods is flavour-nutrient learning, where associations between the orosensory properties of the ingested food or drink (the flavour CS) and positive consequences of nutrient ingestion (the UCS) leads to acquired liking for the flavour (flavour-nutrient hedonic learning: FNL-H). Likewise, an association between the CS and the post-ingestive effects of ingested nutrients has been suggested to lead to learning about how satiating a particular food is (flavour-nutrient satiety learning: FNSH).However, whereas there is evidence for both FNL-H and FNL-S in experimental studies with non-human animals, evidence in humans is less convincing, with many failures to find the predicted changes in liking, preference or intake following repeated flavour-nutrient pairings.The present short review considers how subtle differences in experimental design might underlie this inconsistency, and identifies key design features which appear to increase the likelihood of success in human flavour-nutrient learning studies. Key factors include CS novelty, the level of nutrients ingested during training, the appetitive state of the consumer and individual consumer characteristics. A further complication is competition between FNL-H and FNL-S, and with other associations such as flavour-flavour learning. From this it is possible to make important inferences about the nature of human flavour-nutrient learning which firstly suggest that it has important similarities to that seen in other species, but secondly that the laboratory investigations of both FNL-H and FNL-S in humans can be compromised by subtle but important variations in experimental design. Running Head:Human flavour nutrient learning Key terms:Flavour, conditioning, learning, nutrients 3 4 Humans and other animals, in particular omnivores, have a remarkable ability to identify which of the almost endless supply of potential foods in are environment are nutritious and worth consuming and which are poisonous and so should be avoided. However, as described in the Omnivore's Paradox [1], humans are not born with a pre-set menu of preferred foods, but instead have to learn what is safe and nutritious by balancing neophobia and inquisitivity.Arguably the only component of our food preferences that appears to reflect an innate like is the case of a general preference for sweet tastes in humans and other species [2]. But evidence that not all humans do like sweet tastes [3] implies that even our initial liking for sweet tastes can be modified by experience, in line with reversal of an aversion to bitter tastes when the bitterness predicts a benefit, as is the case with caffeinated products [4].So how then do humans acquire liking for nutrient-rich foods? Historically, many different models for how humans acquire liking for novel flavours have been proposed [5,6] but in this brief review only one model, flavour-nutrient hedonic learning (FNL-H), will be considered as many have implied that this is likely to be the ...

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confidence: 94%

“…In this instance, consumption of one flavoured water leads to intra-gastric infusion of a nutrient solution, while consumption of the second flavoured solution leads to intra-gastric water infusion. The outcome of these studies is both clear and highly reproducible: intra-gastric infusions of fat [15,16] reported changes consistent with FNL-S. Moreover, failures to find effects tend to be underreported as they can often be dismissed by the researchers as inadequately controlled designs, and certainly there are several studies in our laboratory and elsewhere [40] that add to the body of evidence that both types of flavour associations are elusive in humans.…”

mentioning

confidence: 95%

Flavour–nutrient learning in humans: An elusive phenomenon?

Yeomans

2012

Physiology & Behavior

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“…sucrose (Sclafani, 2002), glucose (Myers & Sclafani, 2001a, b), starch (Elizalde & Sclafani, 1988;Sclafani & Nissenbaum, 1988), fats (Lucas & Sclafani, 1989) and alcohol (Ackroff & Sclafani, 2001;Ackroff & Sclafani, 2002;Ackroff & Sclafani, 2003). Booth (Booth & Davis, 1973;Booth, 1977) reported that rats learned to prefer flavours paired with an energy-rich food when hungry but switched their preference to flavours associated with a low-energy food when sated.…”

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confidence: 99%

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

2007

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“…Recent work in my laboratory indicates that training nondeprived rats in long (24-h/day) sessions is very effective in conditioning flavor preferences (Elizalde & Sclafani, 1990;Lucas & Sclafani, 1989;. The rats in our studies were fitted with two chronic intragastric (lG) catheters that were connected through a swivel device to two infusion pumps.…”

Section: Post-oral Condmoningmentioning

confidence: 99%

“…We have also conditioned flavor preferences by pairing a grape or cherry flavor with IG infusions of a corn oil emulsion (Lucas & Sclafani, 1989). The preferences conditioned by the corn oil, however, developed less readily and were weaker than those conditioned by Polycose.…”

Section: Post-oral Condmoningmentioning

confidence: 99%

Conditioned food preferences

Sclafani

1991

Bull. Psychon. Soc.

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Animals learn to prefer the flavors of foods on the basis of the foods' postingestive nutritional consequences. This has been demonstrated with the conditioned flavor preference paradigm. With this paradigm, one flavor (the CS+) is paired with a nutrient that is orally consumed or is infused via a post-oral (e.g., intragastric) route; another flavor (CS-) is paired with a nonnutritive source. In subsequent two-choice tests, the rats displayed reliable preferences for the CS+ flavor over the CS-flavor. Very strong preferences (>95%) for sour or bitter flavors have been conditioned in nondeprived rats by pairing the CS+ with intragastric infusions of Polycose during 24-h/day training sessions. These conditioned preferences persisted for several weeks when the CS+ flavor was no longer paired with IG nutrient infusions. Thus, with the appropriate training procedures, conditioned flavor preferences can be as robust as conditioned flavor aversions.In deciding which foods to select and reject, omnivores like the rat are guided by both innate and acquired flavor preferences and aversions. Much attention has been focused on the rat's inborn preference for the sweet taste of sugar, although recent work suggests that rats also have innate attractions to the taste of starch and the flavor of fat

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Flavor preferences conditioned by intragastric fat infusions in rats

Cited by 119 publications

References 17 publications

Flavour–nutrient learning in humans: An elusive phenomenon?

Flavour–nutrient learning in humans: An elusive phenomenon?

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

Conditioned food preferences

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