Food neophobia and its relation with olfaction

Demattè, M. Luisa; Endrizzi, I.; Gasperi, F.

doi:10.3389/fpsyg.2014.00127

Cited by 56 publications

(43 citation statements)

References 81 publications

(128 reference statements)

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“…Rats do prefer to drink familiar solutions over completely novel solutions (neophobia; Dematte et al., ). Neophobia is a very short‐lived phenomenon in rodents and is reduced by exposure to previous novel stimuli (Sclafani, ).…”

Section: Discussionmentioning

confidence: 99%

Oral Conditioned Cues Can Enhance or Inhibit Ethanol (EtOH)‐Seeking and EtOH‐Relapse Drinking by Alcohol‐Preferring (P) Rats

Knight

Hauser

Deehan

et al. 2016

Alcoholism Clin & Exp Res

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Background Conditioned cues can elicit drug-seeking in both humans and rodents. The majority of preclinical research has employed excitatory conditioned cues (stimuli present throughout the availability of a reinforcer), but oral consumption of alcohol is similar to a conditional stimuli (presence of stimuli is paired with the delivery of the reinforcer) approach. The current experiments attempted to determine the effects of conditional stimuli (both excitatory and inhibitory) on the expression of context-induced ethanol (EtOH)-seeking. Methods Alcohol-preferring (P) rats self-administered EtOH and water in standard 2-lever operant chambers. A flavor was added to the EtOH solution (CS+) during the EtOH self-administration sessions. After 10 weeks, rats underwent extinction training (7 sessions), followed by a 2-week home cage period. Another flavor was present during extinction (CS-). Rats were exposed to a third flavor in a non-drug paired environment (CS0). EtOH-seeking was assessed in the presence of no cue, CS+, CS- or CS0 in the dipper previously associated with EtOH self-administration (no EtOH available). Rats were maintained a week in their home cage before being returned to the operant chambers with access to EtOH (flavored with no Cue, CS+, CS- or CS0). Results The results indicated that the presence of the CS+ enhanced EtOH-seeking, while the presence of the CS- suppressed EtOH-seeking. Similarly, adding the CS- flavor to 15% EtOH reduced responding for EtOH while the CS+ enhanced responding for EtOH during relapse testing. Conclusions Overall, the data indicate that conditional stimuli are effective at altering both EtOH-seeking behavior and EtOH relapse drinking.

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Section: Discussionmentioning

confidence: 99%

Oral Conditioned Cues Can Enhance or Inhibit Ethanol (EtOH)‐Seeking and EtOH‐Relapse Drinking by Alcohol‐Preferring (P) Rats

Knight

Hauser

Deehan

et al. 2016

Alcoholism Clin & Exp Res

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“…Other potential factors that could mediate effects of food neophobia on diet and weight include chemosensory exploration and perceptions (41) . Food neophobics have been found to rate odours as less pleasant, sniff odour samples less vigorously (42) and identify fewer odours correctly (28) than food neophilics.…”

Section: Discussionmentioning

confidence: 99%

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Knaapila

Sandell

Vaarno

et al. 2014

Public Health Nutr.

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Objective: Food neophobia has been associated with decreased consumption of vegetables mainly among children. We hypothesized that food neophobia in adults is also associated with lower overall dietary quality and higher BMI. Design: Data for the present cross-sectional analyses were derived from parents in a follow-up family study. Setting: The STEPS study, a longitudinal study of health and development of a cohort of children born in south-west Finland. Subjects: The parents, 1178 women (age 19-45 years, mean 32·2 years) and 1013 men (age 18-57 years, mean 34·1 years), completed a questionnaire at home when their child was 13 months old. The questionnaire included the Food Neophobia Scale (FNS; range 10-70), the Index of Diet Quality (IDQ; range 0-16) and a measure of fruit and vegetable consumption. At that time the participants' height and weight were also measured by a research nurse to calculate BMI. ) as tested by one-way ANOVA, with all P values <0·001 in women and <0·05 in men. The food neophobics followed a diet lower in nutritional quality than did the food neophilics, especially regarding vegetables. Conclusions: Food neophobia may complicate adaptation to dietary recommendations and predispose to overweight.

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“…Another factor associated with odor preferences in food is food neophobia (for a review see Demattè et al 2014). Food neophobia is defined as reluctance to eat and/or avoidance of novel foods (Pliner & Hobden 1992).…”

Section: Introductionmentioning

confidence: 99%

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

et al. 2017

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The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound.

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Food neophobia and its relation with olfaction

Cited by 56 publications

References 81 publications

Oral Conditioned Cues Can Enhance or Inhibit Ethanol (EtOH)‐Seeking and EtOH‐Relapse Drinking by Alcohol‐Preferring (P) Rats

Oral Conditioned Cues Can Enhance or Inhibit Ethanol (EtOH)‐Seeking and EtOH‐Relapse Drinking by Alcohol‐Preferring (P) Rats

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

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