Longitudinal changes in sweet preferences in humans

Desor, J. A.; Beauchamp, Gary K.

doi:10.1016/0031-9384(87)90166-1

Cited by 243 publications

(161 citation statements)

References 14 publications

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“…It therefore appears that adding a rewarding nutrient such as sugar does not produce higher pleasantness ratings when individuals drink during these conditions. In the context of the present study, perturbation of fluid balance appears to exert a stronger influence over hedonic experience than the perception of sweet taste, a subjective state that has genetic and experiential components (33) that lead to differences between childhood, adolescence, and adulthood (34,35) and between different races/ethnicities (36). As plasma osmolality during the oversated condition may not accurately reflect the amount of water ingested [because of the absorption of fluid delaying the return of plasma osmolality to baseline, a process that can take as long as 50 min (10)], an allostatic mechanism (37) that influences behavior in anticipation of future contingencies may be involved.…”

Section: Discussionmentioning

confidence: 90%

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Saker

Farrell

Egan

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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In humans, drinking replenishes fluid loss and satiates the sensation of thirst that accompanies dehydration. Typically, the volume of water drunk in response to thirst matches the deficit. Exactly how this accurate metering is achieved is unknown; recent evidence implicates swallowing inhibition as a potential factor. Using fMRI, this study investigated whether swallowing inhibition is present after more water has been drunk than is necessary to restore fluid balance within the body. This proposal was tested using ratings of swallowing effort and measuring regional brain responses as participants prepared to swallow small volumes of liquid while they were thirsty and after they had overdrunk. Effort ratings provided unequivocal support for swallowing inhibition, with a threefold increase in effort after overdrinking, whereas addition of 8% (wt/vol) sucrose to water had minimal effect on effort before or after overdrinking. Regional brain responses when participants prepared to swallow showed increases in the motor cortex, prefrontal cortices, posterior parietal cortex, striatum, and thalamus after overdrinking, relative to thirst. Ratings of swallowing effort were correlated with activity in the right prefrontal cortex and pontine regions in the brainstem; no brain regions showed correlated activity with pleasantness ratings. These findings are all consistent with the presence of swallowing inhibition after excess water has been drunk. We conclude that swallowing inhibition is an important mechanism in the overall regulation of fluid intake in humans.thirst | drinking | swallowing | inhibition | fMRI F luid depletion leads to drinking, an important evolutionary behavior that satisfies the physiological need to replenish lost fluid. The motivation to begin drinking is normally provided, in humans at least, by the presence of a subjective state of thirst. At some point after drinking has commenced, the sensation of thirst disappears and is replaced by the experience of satiation, along with the cessation of drinking. Studies performed in humans and animals indicate the regulatory mechanisms that have evolved to govern the cessation of drinking appear to be tightly calibrated, with the amount of fluid ingested commensurate with the degree of fluid depletion, even though some variation occurs between species regarding the time taken to conclude drinking (1-3).Several factors have been implicated in the regulation of fluid intake, with the majority relating to thirst and the initiation of drinking. These include signals produced by osmoreceptors in the lamina terminalis (4-6), which respond to cellular dehydration and the resulting increase in sodium concentration within the cerebral spinal fluid (2), and signals produced in response to extracellular dehydration, such as those associated with the renin-angiotensin system, which is activated as a result of changes in vascular pressure and volume (7,8). In comparison, the mechanisms responsible for terminating drinking are less well understood. Oropharyngeal metering ...

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Section: Discussionmentioning

confidence: 90%

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Saker

Farrell

Egan

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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“…Desse modo, sabe-se pouco sobre a evolução da sensibilidade gustativa nos primeiros meses de vida 9,13,14 .…”

Section: Desenvolvimento Gustativounclassified

“…A percepção e o valor hedônico do gosto doce, segundo os estudos dessa equipe, são inatos e duram por toda a vida. Contudo, eles são influenciados por numerosos fatores como a maturação e a aprendizagem, podendo ser revistos ao longo da ortogênese 9,14,20,21 .…”

Section: Desenvolvimento Gustativounclassified

“…No entanto, ainda guarda a predileção pelo doce, o que colabora para explicar a preferência do bebê, nos primeiros meses de vida, pelo leite materno, que é 80% mais gorduroso e mais doce que o leite de vaca. Vale ressaltar que o apreço por alimentos adocicados é mais intenso em crianças menores, o que fez Desor et al 9 concluírem que tal predileção diminui no decorrer da infância.…”

Section: Desenvolvimento Gustativounclassified

“…As pesquisas, nos últimos quarenta anos [1][2][3][4][5][6][8][9] , são unâ-nimes em afirmar que os recém-nascidos reagem com uma mímica de prazer ao estímulo doce ligada a uma ancoragem biológica inata, enquanto que eles exprimem uma aversão pelo salgado, amargo e ácido, gostos cuja a preferência e aceitação são subordinados à aprendizagem e à educação. Em relação ao salgado, existem divergências entre os estudos [10][11][12] : quando o sal é diluído em água, a criança demostra indiferença, mas, quando ele é introduzido puro, a reação é de rejeição.…”

Section: Introductionunclassified

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Aquisição gustativa na infância: teoria e estudos

Prado-Netto

Marques

Prado-Netto

2017

SDH

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RESUMOObjetivo: Abordar as principais linhas de discussões e pesquisas experimentais sobre a aquisição do gosto (doce, salgado, ácido, amargo e umami) na educação da criança e como isso é refletido no desenvolvimento mental por meio das interações precoces entre o bebê, o ambiente e a mãe. Métodos: Para alcançar tais objetivos, foi realizada uma busca nas bases de dados da Biblioteca Interuniversitária de Saúde em Paris, França, e do motor de pesquisa Science Direct. Resultados: Os recém-nascidos e as crianças têm uma palatabilidade inata pelo doce. A preferência pelo doce diminui da infância à idade adulta. A mãe aprende a reconhecer as necessidades do lactente, graças aos sinais de fome e de mímicas gustativas faciais. O reconhecimento das necessidades do bebê e o fornecimento da resposta adequada são essenciais para a prevenção de transtornos alimentares na idade adulta. A preferência alimentar da criança começa no útero, uma vez que os estudos constataram que o fato da mãe consumir frutas e legumes durante a gestação e na amamentação diminui o risco de a criança rejeitar esses tipos de alimentos posteriormente. Conclusão: A aquisição gustativa na criança é um tema rico e pouco explorado na literatura científi-ca. Por isto, espera-se que esta abordagem possa suscitar estudos experimentais na população brasileira, de modo a estabelecer perspectivas no domínio da aprendizagem gustativa e na saúde da criança. Palavras-Chave: Geusia; Neofobia Alimentar; Preferências Alimentares; Gosto. ABSTRACTObjective: To approach the discussion and experimental research on the acquisition of taste (sweet, salty, sour, bitter and umami) in child's education and how it is reflected in the mental development through early interactions between the baby, the environment and the mother. Methods: To achieve these goals, a search was carried out in the Health Inter-University Library databases in Paris -France and in the ScienceDirect search engine. Results: Newborns and children have an innate palatability for sweet (including fat). The preference for sweet decreases from childhood to adulthood. The mother learns to recognize the needs of the infant, thanks to hunger signals and of facial mimicry. Recognition of the baby's needs and the provision of the appropriate response is essential for the prevention of eating disorders in adulthood. The child's food preferences begins in the womb, studies demonstrate that the mother's consumption of fruits and vegetables during pregnancy and breastfeeding decreases child's risk of rejection of these types of food later. Conclusion: Gustatory acquisition in children is a rich theme and has been little explored in the scientific literature. Therefore, it is expected that this study may increase experimental studies in Revista Saúde e Desenvolvimento Humano, 2017, Junho 5(2): 75-84 76 the Brazilian population, in order to establish perspectives in the area of taste learning and health of children.

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Why do we like what we like?

Mela

2000

J. Sci. Food Agric.

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Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice. © 2000 Society of Chemical Industry

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Longitudinal changes in sweet preferences in humans

Cited by 243 publications

References 14 publications

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Overdrinking, swallowing inhibition, and regional brain responses prior to swallowing

Aquisição gustativa na infância: teoria e estudos

Why do we like what we like?

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