Positive relationship between dietary fat, ethanol intake, triglycerides, and hypothalamic peptides: counteraction by lipid-lowering drugs

Barson, Jessica R.; Karatayev, Olga; Chang, Guo‐Qing; Johnson, Deanne F.; Bocarsly, Miriam E.; Hoebel, Bartley G.; Leibowitz, Sarah F.

doi:10.1016/j.alcohol.2009.07.003

Cited by 85 publications

(72 citation statements)

References 42 publications

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“…It could also be that substances such as alcohol shift this balance, making an individual temporarily or possibly in the long term more impulsive and less under control of the reasoning executive system (120) , and therefore more likely to eat, and to eat unhealthily. These effects of alcohol on impulsiveness may be complemented by hormonal processes (121) . Understanding these processes, and enabling individuals to benefit from this understanding, may also be useful in the prevention and treatment of obesity.…”

Section: Cognitive Factors and Attentionmentioning

confidence: 99%

Taste, olfactory and food texture reward processing in the brain and the control of appetite

Rolls

2012

Proc. Nutr. Soc.

104

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Complementary neuronal recordings and functional neuroimaging in human subjects show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward in that they only respond to food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention modulate the representation of the reward value of food in the OFC and a region to which it projects, the anterior cingulate cortex. Further, there are individual differences in the representation of the reward value of food in the OFC. It is argued that over-eating and obesity are related in many cases to an increased reward value of the sensory inputs produced by foods, and their modulation by cognition and attention that over-ride existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence food reward and eating may be important in the prevention and treatment of overeating and obesity.

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Section: Cognitive Factors and Attentionmentioning

confidence: 99%

Taste, olfactory and food texture reward processing in the brain and the control of appetite

Rolls

2012

Proc. Nutr. Soc.

104

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“…Steroids 108 Tamoxifen 124 Thiazides 125 Diet* Alcohol excess, especially with a high saturated-fat diet 126,127 Diseases* Autoimmune chylomicronemia (eg, antibodies to LPL, 128 SLE 129 ) Chronic idiopathic urticaria 130 Renal disease 131 GPIHBP1 indicates glycosylphosphatidylinositol-anchored high-density lipoprotein-binding protein 1; LPL, lipoprotein lipase; and SLE, systemic lupus erythematosus.…”

Section: Sirolimus 123mentioning

confidence: 99%

Triglycerides and Cardiovascular Disease

Miller¹,

Stone²,

Ballantyne³

et al. 2011

Circulation

1,591

902

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“…These effects of alcohol on impulsiveness may be complemented by hormonal processes. 114 Understanding these processes, and enabling individuals to benefit from this understanding, may also be useful in the prevention and treatment of obesity. Overall, I suggest that understanding of all the above processes, and their use in combination rather than purely individually, may provide new avenues to the control of overeating and body weight.…”

Section: Cognitive Factors and Attentionmentioning

confidence: 99%

Taste, olfactory and food texture reward processing in the brain and obesity

2010

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Complementary neuronal recordings and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward in that they only respond to food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention, modulate the representation of the reward value of food in the OFC. Further, there are individual differences in the representation of the reward value of food in the OFC. It is argued that overeating and obesity are related in many cases to an increased reward value of the sensory inputs produced by foods, and their modulation by cognition and attention, which overrides existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence food reward and eating may be important in the prevention and treatment of overeating and obesity.

show abstract

Positive relationship between dietary fat, ethanol intake, triglycerides, and hypothalamic peptides: counteraction by lipid-lowering drugs

Cited by 85 publications

References 42 publications

Taste, olfactory and food texture reward processing in the brain and the control of appetite

Taste, olfactory and food texture reward processing in the brain and the control of appetite

Triglycerides and Cardiovascular Disease

Taste, olfactory and food texture reward processing in the brain and obesity

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