Caffeine Deprivation State Modulates Expression of Acquired Liking for Caffeine-Paired Flavours

Chambers, Lucy; Mobini, Sirous; Yeomans, Martin R.

doi:10.1080/17470210601154545

Cited by 19 publications

(14 citation statements)

References 32 publications

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“…Over a decade of work by Martin Yeomans and colleagues has shown that flavors paired with caffeine become preferred to flavors paired with placebo [37–40]. They have also shown that this conditioning works better when flavors are predictive of energy [41] and when participants are tested in a state of caffeine withdrawal [42–44]. We have shown the same effect using novel-flavored soda in children (Figure 5) [45].…”

Section: 0 Caffeine Liking and Reinforcing Valuesupporting

confidence: 61%

Factors that influence the reinforcing value of foods and beverages

Temple

2014

Physiology & Behavior

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Behavioral economic principles state that as the cost of a product increases, purchasing or consumption of that product will decrease. To understand the impact of behavioral economics on ingestive behavior, our laboratory utilizes an operant behavior paradigm to measure how much work an individual will engage in to get access to foods and beverages. This task provides an objective measure of the reinforcing value. We have shown that consumption of the same high fat snack food every day for two weeks reduces its reinforcing value in lean individuals, but increases its reinforcing value in a subset of obese individuals. This increase in the reinforcing value of food predicts future weight gain. Similarly, we have shown that repeated intake of caffeinated soda increases its reinforcing value in boys, but not in girls. This increase in reinforcing value is not related to usual caffeine consumption, but may be associated with positive, subjective effects of caffeine that are more likely to be reported by boys than by girls. Because food and beverage reinforcement relates to real-world consumption, it is important to determine factors that increase or decrease the reinforcing value and determine the consequences of these responses. We are especially interested in determining ways to shift the behavioral economic curve in order to develop novel strategies to decrease the reinforcing value of less healthy snack foods and beverages, such as soda, potato chips and candy and to increase the reinforcing value of healthier foods and beverages, such a water, fruits, and vegetables.

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Section: 0 Caffeine Liking and Reinforcing Valuesupporting

confidence: 61%

Factors that influence the reinforcing value of foods and beverages

Temple

2014

Physiology & Behavior

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“…One study which provided data consistent with latent inhibition in the context of human flavour-based learning came through the study of acquisition of liking for novel flavours by association with ingestion of caffeine. A large body of evidence suggests that people rapidly acquire liking for flavours paired with caffeine ingestion provided that they are in need of caffeine at the time of ingestion [4,54]. One study noted in particular that the degree to which participants rated the tested flavour as novel predicted overall liking change in those studies [50], with those who were less familiar with the flavour at the start of testing showing the largest changes in liking, consistent with latent inhibition.…”

Section: How Novel Was the Test Flavour?mentioning

confidence: 97%

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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“…Previous caffeine consumption allows adaptation to the aversive effects and facilitates taste preference with high doses (Myers and Izbicki, 2006). Similarly, humans also develop taste preference with caffeine, but a consistent finding is that they do not develop preference for a caffeine-paired flavor unless they are at least moderate daily caffeine consumers and unless flavor-caffeine pairing occurs after abstinence long enough to produce withdrawal symptoms (Yeomans et al 1998; Chambers et al 2007). Indeed, the American Psychiatry Association (2013) has just accepted ‘caffeine withdrawal’ as a clinical diagnosis.…”

Section: Reinforcing Effects Of Caffeine and The Dsm-5mentioning

confidence: 99%

Mechanisms of the psychostimulant effects of caffeine: implications for substance use disorders

2016

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Background The psychostimulant properties of caffeine are reviewed and compared with those of prototypical psychostimulants, able to cause substance use disorders (SUD). Caffeine produces psychomotor activating, reinforcing and arousing effects, which depend on its ability to disinhibit the brake that endogenous adenosine imposes on the ascending dopamine and arousal systems. Objectives A model that considers the striatal adenosine A2A-dopamine D2 receptor heteromer as a key modulator of dopamine-dependent striatal functions (reward-oriented behavior and learning of stimulus-reward and reward-response associations) is introduced, which should explain most of the psychomotor and reinforcing effects of caffeine. Highlights The model can explain the caffeine-induced rotational behavior in rats with unilateral striatal dopamine denervation and the ability of caffeine to reverse the adipsic-aphagic syndrome in dopamine-deficient rodents. The model can also explain the weaker reinforcing effects and low abuse liability of caffeine, compared with prototypical psychostimulants. Finally the model can explain the actual major societal dangers of caffeine: the ability of caffeine to potentiate the addictive and toxic effects of drugs of abuse, with the particularly alarming associations of caffeine (as adulterant) with cocaine, amphetamine derivatives and synthetic cathinones and energy drinks with alcohol; and the higher sensitivity of children and adolescents to the psychostimulants effects of caffeine and its possible increase in the vulnerability to develop SUD. Conclusions The striatal A2A-D2 receptor heteromer constitutes an unequivocal main pharmacological target of caffeine and provides the main mechanisms by which caffeine potentiates the acute and long-term effects of prototypical psychostimulants.

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Caffeine Deprivation State Modulates Expression of Acquired Liking for Caffeine-Paired Flavours

Cited by 19 publications

References 32 publications

Factors that influence the reinforcing value of foods and beverages

Factors that influence the reinforcing value of foods and beverages

Flavour–nutrient learning in humans: An elusive phenomenon?

Mechanisms of the psychostimulant effects of caffeine: implications for substance use disorders

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