Acquisition and extinction of flavour preferences conditioned by caffeine in humans

Yeomans, Martin R.; Jackson, Anne; Lee, M.D.; Steer, B; Tinley, Elizabeth M.; Durlach, Paula J.; Rogers, Peter J.

doi:10.1006/appe.2000.0339

Cited by 43 publications

(49 citation statements)

References 41 publications

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“…The key issue in foods with health-related claims is the credibility of the information (Grunert et al, 2000;Bech-Larsen et al, 2001). In some cases, physiological effects can directly influence our responses to foods (Rozin, 1982;Yeomans et al, 2000). However, comparable cases among so-called functional foods are not available.…”

Section: Consumers and Perceived Health Benefits Of Probioticsmentioning

confidence: 99%

Gut bacteria and health foods—the European perspective

Saarela

Lähteenmäki

Crittenden

et al. 2002

International Journal of Food Microbiology

259

139

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Probiotics, prebiotics, and synbiotics aimed at improving intestinal health currently represent the largest segment of the functional foods market in Europe, Japan and Australia. Evidence continues to emerge demonstrating that these ingredients have the potential to improve human health in specific intestinal disorders. The European Commission, through its 5th Framework Programme, is presently focusing on a substantial effort in the science of the intestinal microbiota, its interaction with its host and methods to manipulate its composition and activity for the improvement of human health and well being. Eight multicentre and multidisciplinary research projects now cover a range of topics required for the development of efficacious probiotic foods, from understanding probiotic mechanisms at a molecular level; developing technologies to ensure delivery of stable products; and demonstrating safety and efficacy of specific probiotics in defined treatment targets. This concerted research effort promises to provide us with an enhanced understanding of the human intestinal microbiota's role in health and disease, and new approaches and products to tackle a variety of intestinal problems. D

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Section: Consumers and Perceived Health Benefits Of Probioticsmentioning

confidence: 99%

Gut bacteria and health foods—the European perspective

Saarela

Lähteenmäki

Crittenden

et al. 2002

International Journal of Food Microbiology

259

139

View full text Add to dashboard Cite

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“…In terms of the 26 liking change, studies of evaluative conditioning which appear to share many of the properties of FFL suggest that liking acquired by associations at the sensory level may be resistant to 2 extinction [38], as do the changes in sensory quality of odors paired with tastants [23]. In contrast, the only study to explore the enduring nature of an acquired liking for a flavor by 4 pairing with a consequence (caffeine) found evidence that this acquired liking disappeared when the flavor was consumed repeatedly without any consequence [39]. This implies that the 6 enduring nature of the change in liking seen here will depend crucially whether this was acquired by FFL, FCL or a combination of these processes.…”

mentioning

confidence: 99%

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Yeomans

Gould

Mobini

et al. 2008

Physiology & Behavior

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Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but 2 whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a 4 novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG 6 during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control 8 condition when the soup was re-evaluated post-training without MSG. There was also a significant increase in voluntary soup intake post-training after the soup had been paired with 10 MSG but not in the Control condition, and rated hunger increased more after tasting the soup post-training in the MSG-trained but not Control condition. These findings demonstrate that 12 co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces 14 learning are discussed. 16

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“…However, there were trends for greater increases in ratings of``lively'' and``energetic'' in the undeprived than in the deprived group. Previously, we have reported significant increases in ratings of``energetic'' (Yeomans et al, 1998(Yeomans et al, , 2000a) and``lively'' (Yeomans et al, 1998(Yeomans et al, , 2000a, and decreased``tired'' (Yeomans et al, 2000b), and other researchers have reported similar changes in mood (e.g. Leathwood & Pollet, 1982;Richardson et al, 1995;Smith et al, 1990).…”

Section: Discussionmentioning

confidence: 91%