Psychobiology of food preferences

Sclafani, Anthony

doi:10.1038/sj.ijo.0801905

Cited by 72 publications

(43 citation statements)

References 16 publications

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“…A greater daily caloric intake from the HF diet was observed in both the control (90.4%) and JTT-130 (90.2%) groups, with no differences observed between the two groups (Table 2 and Figures 2 and 3(a)). This higher preference for the HF diet in our experiment was consistent with the previous report wherein rats were shown to have a higher preference for fatty diets [19, 20]. …”

Section: Resultssupporting

confidence: 93%

JTT-130, a Novel Intestine-Specific Inhibitor of Microsomal Triglyceride Transfer Protein, Reduces Food Preference for Fat

Mera

Hata

Ishii

et al. 2014

Journal of Diabetes Research

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Microsomal triglyceride transfer protein (MTP) is involved in the assembly and secretion of triglyceride-rich lipoproteins from enterocytes and hepatocytes. JTT-130 is a novel intestine-specific MTP inhibitor, which has been shown to be useful in the prevention and treatment of dyslipidemia, obesity, and diabetes. JTT-130 has also been shown to suppress food intake in a dietary fat-dependent manner in rats. However, whether JTT-130 enables changes in food preference and nutrient consumption remains to be determined. Therefore, the aim of the present study was to investigate the effects of JTT-130 on food preference in rat under free access to two different diets containing 3.3% fat (low-fat diet, LF diet) and 35% fat (high-fat diet, HF diet). JTT-130 decreased HF diet intake and increased LF diet intake, resulting in a change in ratio of caloric intake from LF and HF diets to total caloric intake. In addition, macronutrient analysis revealed that JTT-130 did not affect carbohydrate consumption but significantly decreased fat consumption (P < 0.01). These findings suggest that JTT-130 not only inhibits fat absorption, but also suppresses food intake and specifically reduces food preference for fat. Therefore, JTT-130 is expected to provide a new option for the prevention and treatment of obesity and obesity-related metabolic disorders.

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Section: Resultssupporting

confidence: 93%

JTT-130, a Novel Intestine-Specific Inhibitor of Microsomal Triglyceride Transfer Protein, Reduces Food Preference for Fat

Mera

Hata

Ishii

et al. 2014

Journal of Diabetes Research

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show abstract

“…The strongest associations between hedonic ratings and consumption were for foods high in energy density, aligning well with population-based studies that have reported that high calorie foods are most preferred (Gibson & Wardle, 2003). Previous experimental work in laboratory animals and in children has further confirmed that foods of high energy content become preferred over those that have fewer calories (Johnson, McPhee, & Birch, 1991; Kern, McPhee, Fisher, Johnson, & Birch, 1993; Sclafani, 2001). …”

Section: Discussionmentioning

confidence: 90%

Using participant hedonic ratings of food images to construct data driven food groupings

2014

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Theorists posit that food reward is a powerful determinant of intake, yet little is known regarding how individuals’ hedonic ratings of a variety of foods interrelate and how hedonic ratings correspond to habitual dietary intake. Participant ratings of food appeal of 104 food images were collected while participants were in a fed state (n = 129). Self-reported frequency of intake of the food items, perceived hunger, body mass index (BMI), and dietary restraint were also assessed. Principal components analysis (PCA) was employed to analyze hedonic ratings of the foods, to identify component structures and to reduce the number of variables. The resulting component structures comprised 63 images loading on seven components including Energy-Dense Main Courses, Light Main Courses and Seafood as well as components more analogous to traditional food groups (e.g., Fruits, Grains, Desserts, Meats). However, vegetables were not represented in a unique, independent component. All components were positively correlated with reported intake of the food items (r’s = .26–.52, p < .05), except for the Light Main Course component (r = .10). BMI showed a small positive relation with aggregated food appeal ratings (r = .19; p < .05), which was largely driven by the relations between BMI and appeal ratings for Energy-Dense Main Courses (r = .24; p < .01) and Desserts (r = .27; p < .01). Dietary restraint showed a small significant negative relation to Energy-Dense Main Courses (r = −.21; p < .05), and Meats (r = −.18; p < .05). The present investigation provides novel evidence that how individuals’ hedonic ratings of foods aggregate into food components and how these component ratings relate to dietary intake. The notable absence of a vegetable component suggests that individuals’ liking for vegetables is highly variable and, from an empirical standpoint, not related to how they respond hedonically to other food categories.

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“…The need for an energy-rich diet may have also shaped our ability to detect and metabolize high-fat foods. We show strong preferences for lipidrich foods that are based on the smell, texture, and taste of fatty foods, [24][25][26] and our brain has the ability to estimate the energy content of foods. 27 We have acquired an enhanced capacity to digest and metabolize higher fat diets.…”

Section: Evolution and Diversificationmentioning

confidence: 96%