Sham feeding as a procedure for assessing the influence of diet palatability on food intake

Weingarten, Harvey P.; Watson, Susan D.

doi:10.1016/0031-9384(82)90131-7

Cited by 142 publications

(47 citation statements)

References 18 publications

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“…This is also accomplished in sham-feeding tests in which rats drink a sugar solution with an open esophageal or gastric fistula that allows the ingested solution to drain out the gastrointestinal tract with little or no sugar being absorbed. Several studies demonstrate that the amount of sucrose sham-fed increases monotonically with sucrose concentration (Davis et al, 2000;Weingarten & Watson, 1982); an example of this is presented in Fig. 1E.…”

Section: Sucrose Acceptance and Preference Sucrose Acceptance And Prementioning

confidence: 89%

Saccharin as a Sugar Surrogate Revisited

Smith

Sclafani

2002

Appetite

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Section: Sucrose Acceptance and Preference Sucrose Acceptance And Prementioning

confidence: 89%

Saccharin as a Sugar Surrogate Revisited

Smith

Sclafani

2002

Appetite

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“…As with humans, high carbohydrate and high fat foods are strongly preferred by rats (59). Postingestive factors play an important role in this preference (63, 84), but rats also sham feed sugar and fat solutions (i.e., fatty acids and triglycerides) in a concentration-dependent manner (23,52,71,72,85). These findings demonstrate that the orosensory effects of these nutrients are sufficient to elicit and maintain ingestion.…”

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confidence: 99%

Altered taste sensitivity in obese, prediabetic OLETF rats lacking CCK-1 receptors

Hajnal¹,

Covașă²,

Bello³

2005

American Journal of Physiology-Regulatory, Integrative and Comp

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-Otsuka Long-Evans Tokushima fatty (OLETF) rats lack the CCK-1 receptor, are hyperphagic, progressively become obese, and develop type-2 diabetes. We recently demonstrated an increased preference for both real and sham feeding of sucrose in this strain, suggesting altered orosensory sensitivity. To investigate taste functions, we used an automated gustometer with 10-s access to different concentrations of various sapid stimuli. Tests were repeated at 10 and 18 wk of age to assess the early and advanced stages of prediabetes, respectively. Compared with age-matched, nonmutant controls, the OLETF rats showed higher avidity for sucrose at both ages. This difference increased as a function of age and tastant concentration. An exaggerated response also occurred for saccharin, alanine, and fructose, but not for Polycose. Similarly, OLETF rats consumed monosodiumglutamate more at the lower concentrations compared with controls, an effect that age also accentuated. In contrast, there was no statistical strain or age differences in responses to NaCl, MgCl2, citric acid, quinine-HCl, and the trigeminal stimulus capsaicin. These findings demonstrate that compared with controls, OLETF rats differ in their gustatory functions with an overall augmented sensitivity for sweet that progresses during prediabetes. This effect explains their overconsumption of sweet solutions and may contribute to the overall hyperphagia and obesity in this strain.overeating; dietary obesity; insulin resistance; sweet receptors; hedonic coding OBESITY IS A GLOBAL PANDEMIC that continues to accelerate and increases the risk of multiple medical conditions, such as noninsulin-dependent diabetes mellitus (NIDDM), hypertension, and coronary heart disease (34). Although the etiology of obesity is complex, overconsumption induced by the high palatability of the modern diet, in general, and individual differences in responsivity to palatability, in particular, may contribute to obesity (34,74,87). Meal size is controlled by orosensory stimulatory and postingestive inhibitory feedback (71). Thus increased appetite and overeating can be the result of either an enhanced responsiveness to orosensory stimulatory properties of a meal, a decreased sensitivity to postingestive inhibitory signals, or both. Importantly, the signaling systems that underlie appetite control appear to operate independently from the energy homeostatic regulation resulting in sustained overeating and body weight gain in some individuals and also in animal models of obesity.Despite the controversy about the particular contribution of different nutrients to the epidemic of obesity, there is agreement that an increased palatability of foods that taste sweet and contain fats, plays a critical role by increasing the overall calorie intake (40, 56). As with humans, high carbohydrate and high fat foods are strongly preferred by rats (59). Postingestive factors play an important role in this preference (63, 84), but rats also sham feed sugar and fat solutions (i.e., fatty acids and triglycerides...

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“…Sham-feeding, in which the ingesta are diverted from the digestive tract through an oesophageal or gastric fistula, avoids these problems (Weingarten &Watson, 1982). There have been no reports of the use of this technique in ruminants however, despite the well-established use of oesophageal fistulas to sample the forages eaten by grazing herbivores (Langlands, 1975).…”

mentioning

confidence: 99%

Factors affecting the voluntary intake of food by sheep

Grovum

Chapman

1988

Br J Nutr

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1. Sheep with oesophageal fistulas were sham-fed on pelleted lucerne (Medicago sativa) hay to assess the palatability of added chemicals representing the tastes of sweet (sucrose), sour (hydrochloric acid), salt (sodium chloride), bitter (urea) and umami (monosodium glutamate; MSG).2. Plain pellets and four concentrations of each chemical were sham-fed for 30 min after 5.5 h deprivation in 5 x 5 Latin-square experiments following a period of adaptation feeding.3. Sucrose, at concentrations of 15-120 g/kg air-dried pellets, depressed intakes with a linear relation between intake (I; g) and concentration (C; g/kg): I = 1001 -3.42C.4. HCI at 6.25 25.0 g/kg pellets had no effect on sham intakes but at 50 g/kg reduced them by 50 % of control (P < 0.05).5. NaCl at 5G200 g/kg increased sham intakes by 26% (P i 0.01) with no evidence of a dose-related effect.6. Urea at 10-80 g/kg decreased sham intakes by 26.9% (P < 0.01) with no evidence of a dose-related effect.7. MSG at 5 4 0 g/kg in two experiments increased sham intakes by 16.1 and 40.8 % (P < 0.05). In another experiment at 1-8 g/kg there was no significant effect.8. When palatability and post-ingestive effects are separated by sham-feeding, the effect of added chemicals on intake may be completely different from when they are ingested normally (e.g. NaCl and sucrose). This newly developed technique enables the palatability effect of feed additives to be tested critically and economically.

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Sham feeding as a procedure for assessing the influence of diet palatability on food intake

Cited by 142 publications

References 18 publications

Saccharin as a Sugar Surrogate Revisited

Saccharin as a Sugar Surrogate Revisited

Altered taste sensitivity in obese, prediabetic OLETF rats lacking CCK-1 receptors

Factors affecting the voluntary intake of food by sheep

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