Learned Suppression of Intake Based on Anticipated Calories: Cross-Nutrient Comparisons

Warwick, Zoe S.; Bowen, Kathleen J.; Synowski, Stephen J.

doi:10.1016/s0031-9384(97)00345-4

Cited by 22 publications

(9 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Since animals are able to learn to track changes in the caloric values of foods in some situations (12,30) and since the net effect of intragastric caloric infusions might be tantamount to increasing the caloric content of the pellets, a check for alterations in baseline consumption of pellets after lipid (experiments 1 and 2) and glucose (experiment 3) infusion trials was performed. This additional analysis consisted of comparing all meal parameters for the first and second days following a fat infusion, as well as the days before and after the infusions, which would indicate whether there were any significant changes in the animals' expectations of the postingestive consequences of the pellets.…”

Section: Changes In Caloric Tracking Of Pellets Following Macronutriementioning

confidence: 99%

NT-4-deficient mice lack sensitivity to meal-associated preabsorptive feedback from lipids

Michael¹,

Powley²

2007

American Journal of Physiology-Regulatory, Integrative and Comp

View full text Add to dashboard Cite

Since mice with a deletion of the neurotrophin-4 (NT-4) gene exhibit a loss of both nodose ganglion neurons and vagal afferent terminals in the small intestines, we hypothesized that the reduced intestinal innervation of the NT-4 knockout (NT-4KO) mouse would lead to a corresponding reduction in the preabsorptive feedback from macronutrients. To explore this prediction, we measured meal patterns in NT-4KOs and controls, while, on different days, intragastric infusions of either lipids (Intralipid; 10%, 20%) or glucose (12.5%, 25%) were yoked to each animal's spontaneous feeding of a pelleted diet (approximately 1 kcal infused/1 kcal ingested). NT-4KO mice were relatively, though not completely, insensitive to the lipid infusions, whereas they were as sensitive as controls to glucose infusions. More specifically, the regulatory deficits of NT-4KOs included 1) attenuated satiation from the lipid infusions, as measured by smaller intrameal reductions of both meal size and meal duration, 2) defects in satiety associated with the fat infusions, as measured by smaller intermeal increases of both satiety ratio and intermeal interval, and (3) losses in daily compensatory responses for lipid calories. These results support the hypothesis that NT-4KO mice have deficits in macronutrient feedback from the gastrointestinal tract, indicate that the defects are specific insofar as they do not include impairments in the feedback of glucose infusions on feeding, and suggest that early feedback about dietary lipids is important in the regulation of satiation, satiety, and longer-term compensation of daily caloric intake.

show abstract

Section: Changes In Caloric Tracking Of Pellets Following Macronutriementioning

confidence: 99%

NT-4-deficient mice lack sensitivity to meal-associated preabsorptive feedback from lipids

Michael¹,

Powley²

2007

American Journal of Physiology-Regulatory, Integrative and Comp

View full text Add to dashboard Cite

show abstract

“…This may seem counterintuitive, but recent studies indicate that the postingestive actions of highly concentrated, and therefore highly satiating nutrient sources, are less reinforcing than less concentrated nutrient sources. 17,18 In addition, IG fat infusions are less satiating than isocaloric carbohydrate infusions. 16 As a test of this reduced satiety=increased reinforcement interpretation, we compared the reaction of rats to flavored solutions paired with the HF diet and a diluted version of the HC diet.…”

Section: Food Preferencesmentioning

confidence: 99%

Psychobiology of food preferences

Sclafani

2001

Int J Obes

View full text Add to dashboard Cite

Investigations with laboratory animals can reveal much about the basic psychobiological determinants of food preference and diet-induced overeating. When offered a choice of foods, rats typically prefer high-fat and=or high-sugar food items over their nutritionally balanced chow diet. In addition, they may increase their total energy intake by 20 -40% and consequently develop mild to moderate obesity. The role of flavor and postingestive nutritional actions on the preference for and overconsumption of fat-and sugar-rich foods has been questioned. To evaluate flavor and nutritional effects independently, recent studies have used self-regulated intragastric feeding paradigms. The results indicate that enhancing the flavor of food can significantly increase energy intake when nutrient composition is held constant. Similarly, changes in nutrient composition (ie fat -carbohydrate ratio) can significantly influence energy intake when flavor is held constant. In addition, postingestive nutrient actions can significantly alter flavor preferences through a conditioning process as function of nutrient type and concentration. Thus, food preferences and overeating result from interactions between the orosensory and nutritional properties of food.

show abstract

“…In animal studies, it has been argued that the important distinction between FNL-H and FNL-S is in the way these processes moderate behaviour, with the suggestion that FNL-S results in small meals that cannot be explained by reduced preference [23]. With this criterion, fewer studies have demonstrated FNL-S than FNL-H in non-human animals, but there have been several reports that fit with this conceptualisation of FNL-S [24][25][26] and other studies that also provide evidence of learned satiety in the rat [11,27].…”

mentioning

confidence: 99%

Flavour–nutrient learning in humans: An elusive phenomenon?

Yeomans

2012

Physiology & Behavior

View full text Add to dashboard Cite

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 ...

show abstract

Learned Suppression of Intake Based on Anticipated Calories: Cross-Nutrient Comparisons

Cited by 22 publications

References 28 publications

NT-4-deficient mice lack sensitivity to meal-associated preabsorptive feedback from lipids

NT-4-deficient mice lack sensitivity to meal-associated preabsorptive feedback from lipids

Psychobiology of food preferences

Flavour–nutrient learning in humans: An elusive phenomenon?

Contact Info

Product

Resources

About