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Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
The error of equating preference with pleasure has been compounded by the verbal similarity between the word pleasure and the word used in a common measure of preference or appetite (and satiety) for an item—its rated pleasantness (Booth, Mather, and Fuller 1982; Rolls, Rowe, Rolls, Kingston, Megson, and Gunary 1981). A whole theory of the biological roles of pleasure has been built on ratings of the pleasantness of gustatory and thermal stimuli (Cabanac 1971, 1979). Any desired activity is a pleasant prospect. Yet, even when bodily sensations such as taste (or texture) are involved in the activity, as with eating and drinking, those conscious experiences need not be sensually pleasurable (Booth 1991). Recently, at last, the preference for a food and pleasure from the food have been dissociated experimentally (Booth, Higgs, Schneider, and Klinkenberg 2010). It seems that revoltingly strong sweetness can activate some of the innate reflex to sweetness, so that the taster feels the characteristic movements in the mouth. Furthermore, in an adult such feelings can be pleasurable, raising mood and even creating a sense of smiling (Booth, Higgs, Schneider, and Klinkenberg 2010). Further careful cognitive and electromyographic investigation is needed to determine if some of the muscles that can be recruited by intense sweetness are the same as some of the muscles involved in a smile, and whether the pleasure comes from actual or incipient contractions or directly from the taste of sweetness.
Diet and health
Published in Sally Robinson, Priorities for Health Promotion and Public Health, 2021
Free sugar comprises all types of table sugar (brown, white, caster, cane and icing), which we add to drinks, recipes and foods for sweetnesshoney and syrupsall types of sugar added to products by the food industry, in processed foodssugar that is mechanically crushed out through the cell walls of fruits and vegetables, for example unsweetened fruit juices and smoothies
Sweeteners
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Demand for sugars has a biological component because the mouth’s roughly 10,000 taste buds—spread among the tongue, palate, cheek, esophagus, and epiglottis—detect sweetness.32 In response to sucrose and other sugars, taste buds send neurotransmitters to the brain, which increases appetite. A hearty appetite must have benefited humans during all but recent history by enlarging the intake of calories and nutrients. Spurts of gluttony helped people survive the food scarcity that prevailed most of the time. Moreover, the craving for sweetness prodded newborns to nurse in order to ingest mother’s milk, rich in the sugar lactose (C12H22O11), which Chapters 2 and 7 described.33 Newborns and infants who gained mass stood better odds of survival upon weaning, when food became scant, than runts. American economist, historian, and 1993 Nobel laureate in economics Robert William Fogel (1926–2013) reported that mortality was higher for underweight than average infants among Trinidad and U.S. slaves.34 Avoidance of underweight—which Fogel equated with shortness absent data for mass—helped slaves in Trinidad and the American South reach adulthood.
Effects of myo-inositol, gymnemic acid, and L-methylfolate in polycystic ovary syndrome patients
Published in Gynecological Endocrinology, 2018
M. Stracquadanio, L. Ciotta, M. A. Palumbo
Hypoglycemic effects of GAs include a cascade of events starting from modulation of incretin activity, which triggers insulin secretion and release; it also increases regeneration of pancreatic islet cells to enhanced enzyme-mediated uptake of glucose [27]. This process decreased glucose and fatty acid assimilation in the small intestine and interferes with the ability of receptors in mouth and intestine to sensation of sweetness. It has been previously reported in literature that the action of GA is similar to that of incretin-mimetic mechanism of action [28]. Toxicity studies of G. sylvestre extract have shown its safety when taken in recommended doses; high doses may lead to side effects including hypoglycemia, weakness, shakiness, excessive sweating, and muscular dystrophy [27].
Effects of caloric or non-caloric sweetener long-term consumption on taste preferences and new aversive learning
Published in Nutritional Neuroscience, 2020
Gabriela Vera-Rivera, María-Isabel Miranda, José Alejandro Rangel-Hernández, Dennys Badillo-Juárez, Daniela Fregoso-Urrutia, Seraid Caynas-Rojas
It is known that pre-exposure to a stimulus without apparent consequences delays the learning of subsequent conditioned associations with that stimulus; this effect is called latent inhibition (LI) and is generally defined as a decrement in learning performance, which results from non-reinforced pre-exposure of the to-be-CS.15 The degree of stimulus pre-exposure correlates with the extent of LI; for instance, longer periods of exposure change the strength of subsequent associations with aversive consequences.16 Accordingly, previous reports have described LI of CTA for saccharin after a single or several taste stimulus pre-exposures, showing that LI varies according to the protocol used and the exposure to sweet tastes.17–19 Although previous evidence indicates that sweet taste pre-exposure and experimental context produce distinctive LI of CTA, changes in taste memory formation and retrieval after long periods of exposure to sweeteners with different caloric value and sweetness intensity have been somewhat less described. Particularly, there is little evidence comparing the magnitude of the LI of CTA induced after long-term exposure to different sweeteners. Thus, the purpose of these experiments was to evaluate the effect of a 14-days exposure to a caloric sweetness (sugar) or to a non-caloric sweetness (saccharin) on (1) body weight and liquid and caloric intake with free access to sweeteners; (2) taste preference between water or sweeteners; (3) new aversive taste learning (LI of CTA) and appetitive taste re-learning during aversive extinction; and (4) the magnitude of LI by assessing the number of trials to acquire CTA after long-term consumption.
Brain activity and connectivity changes in response to glucose ingestion
Published in Nutritional Neuroscience, 2020
A. M. van Opstal, A. Hafkemeijer, A. A. van den Berg-Huysmans, M. Hoeksma, C. Blonk, H. Pijl, S. A. R. B. Rombouts, J. van der Grond
On the network level, a decreased connectivity was found in the sensory-motor and right and left dorsal visual stream networks after ingestion of glucose. These decreases in network connectivity are probably correlated with the results of BOLD analyses showing a decreased BOLD signal throughout clusters that overlap with the functional networks. The sensory-motor network is involved in visceral perception and reward-based learning.27 Changes in connectivity in this network in response to glucose could reflect the taste perception of the sweetness of glucose and could influence subsequent ingestion because of reward learning. In addition, the sensory-motor network is involved in visceral perception. Therefore, changes in connectivity could be caused by increases in blood glucose levels after ingestion of glucose,27 which could reflect energy sensing. Indeed, we found a significant correlation between blood glucose levels and Z-scores in the sensory-motor network in our study population (data not shown). Furthermore, a recent study has shown disruptions within the sensory-motor network connectivity in patients with type 2 diabetes that were associated with blood glucose levels.28 Taken together this suggest that the response of sensory-motor network found in our study could be important in maintaining glucose homeostasis. Finally, the difference in changes in connectivity found in the dorsal visual stream network could indicate effects on food seeking behavior, since visual processes are involved in determining salience,29 and approach behavior associated with food stimuli has been found to influence visual attention.30 Additionally, visual food cues, that are processed by these visual networks, have been shown to influence the response in neural circuits involved in energy homeostasis and reward processing.24 Taken together, the changes in activity and connectivity in visual areas and networks is likely involved in reward processing and decreases in energy seeking.