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Chemosensation to Enhance Nutritional Intake in Cancer Patients
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
For patients who have already developed a taste aversion, behavioral strategies should help reverse this learned process. Systematic desensitization, originally proposed by psychiatrist Joseph Wolpe, is a behavioral intervention commonly utilized by mental health professionals when helping cancer patients alter an aversive reaction to otherwise neutral stimuli (in this case food) that has been linked with unpleasant side-effects of cancer treatments (such as nausea) (Lotfi-Jam, Carey, Jefford, Schofield, Charleson, and Aranda 2008;Redd, Montgomery, and DuHamel 2001). In systematic desensitization, the trained clinician develops with the patient a hierarchy of aversive stimuli (from least aversive to most aversive), and gradually introduces these events while the patient is in a calm and relaxed state. The introduction of the aversive stimuli can be done “in vivo” (where the actual stimulus is presented to the patient) or imagined (by asking the patient to evoke the stimulus through memory). Repeated exposure to the aversive stimulus during a calm and relaxed state eventually leads the aversion to cease or become extinct. Systematic desensitization is a strategy that requires careful planning and execution, and should only be performed by trained professionals (Roscoe, O’Neill, Jean-Pierre et al. 2010).
Physiology of Trauma, Fear, and Anxiety
Published in Alice Bullard, Spiritual and Mental Health Crisis in Globalizing Senegal, 2022
Porges likens this habituation to single-trial taste aversion (2017a, p. 162) and thus objects to most models for trauma treatment, which are behavioral models, including “desensitization, visualization, and cognitive behavioral therapy” (Porges 2017a, p. 162). Porges proposes the “one-trial conditioning model in which, with a single exposure, something gets associated and triggers us and puts us into a specific physiological state” (2017a, p. 162). Porges notes that “taste aversion produces a regurgitative response” reliant on the unmyelinated, reptilian vagus. Like immobilization or dissociation, taste aversion aims to preserve life, in this case by ridding the body of vile, potentially lethal, substances. For example, chemotherapy or radiation treatment can produce a nausea response that instills long-lasting aversion to whatever food was regurgitated (2017a, p. 167). “Once the unmyelinated vagus is recruited in defense,” Porges emphasizes, “the individual’s neural regulation is different and reorganized in a way that is resistant to modification and natural return to former homeostatic state” (2017a, p. 167). Porges analogizes this single-trial taste aversion to the original trauma and trauma sequelae.
Basic Learning Processes and Eating Behavior
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
Here is a brief overview of a taste aversion procedure: Initial state: UCS (LiCl) = UCR (nausea) and at a different time NS (sweet-tasting liquid) = neutral/positive response (drinking)Learning trials: NS + UCS = UCR (nausea)Acquisition of taste aversion: CS (sweet-tasting liquid) = CR (nausea).
Effects of low-dose alcohol exposure in adolescence on subsequent alcohol drinking in adulthood in a rat model of depression
Published in The World Journal of Biological Psychiatry, 2021
Filip Siska, Petra Amchova, Daniela Kuruczova, Yousef Tizabi, Jana Ruda-Kucerova
The second hypothesis involves the amplification of the aversive properties of ethanol (Thibodeau and Pickering 2019),where consumption of low levels of unflavoured ethanol during adolescence could lead to augmentation of the aversive properties of ethanol in adulthood. This hypothesis, however, is less probable since adolescence is characterised by attenuated sensitivity to aversive stimuli (Anderson et al. 2010; Doremus-Fitzwater and Spear 2016). As evident, several studies indicated that pre-exposure to EtOH in both early and late adolescence can lead to long-term attenuation of conditioned taste aversion or conditioned place aversion caused by EtOH (Pautassi et al. 2015; Saalfield and Spear 2015; Williams et al. 2018). Nonetheless, some studies which focussed on ethanol-induced conditioned taste aversion did indeed show the possibility of aversion development in adolescent rodents (Anderson et al. 2010; Acevedo et al. 2013). Yet, these studies used significantly higher doses of EtOH to reach conditioned taste aversion and different models of EtOH exposure over the time compared to the current study. On this note, we also took into consideration the possibility of confounding factors increasing aversive properties of EtOH. However, maximum standardisation and constant environmental conditions were assured during the whole experiment. Therefore, there is only a small probability of stress caused by these conditions, which may possibly have a character of chronic mild stress proven to increase EtOH consumption (Marco et al. 2017; Vázquez-León et al. 2017).
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
Recent evidence in rodents indicates that consumption of artificial sweeteners, in which sweet taste is dissociated from normal caloric consequences, could induce changes in energy and body weight regulation.3 The disruption of energy regulation by sweeteners suggests that flavors, including all the orosensory cues, not only modify intake and appetitive behavior but also change learned and conditioned responses.4 Flavor-conditioned responses prepare the gastrointestinal tract for the arrival of nutrients and mediate the anticipation of food reward; specifically, a Pavlovian conditioning occurs when taste (e.g. sweet, bitter) becomes a conditioned stimulus (CS) for post-ingestive (e.g. nutritive, gastric malaise) unconditioned stimulus (US). As a result, taste CS evoke conditioned responses. An appetitive response may develop if the taste is nutritive and palatable, increasing taste consumption,5 or an aversion to a certain taste is acquired when its consumption is followed by gastric malaise, i.e. conditioned taste aversion (CTA).6
The role of placebo effects in immune-related conditions: mechanisms and clinical considerations
Published in Expert Review of Clinical Immunology, 2018
Rosanne M. Smits, Dieuwke S. Veldhuijzen, Nico M. Wulffraat, Andrea W. M. Evers
On a central level, excitotoxic lesions (nerve damage systematically induced by overstimulation) performed before and after acquisition trials demonstrated the involvement of the insular cortex, amygdala, and ventromedial nucleus of the hypothalamus (VMH). The insular cortex seems to play an associative role in the acquisition and evocation of learned immune responses and may be responsible for conditioned taste aversion as lesions of the amygdala and VMH did not affect this behavior. Subsequently, the amygdala was found to mediate visceral input necessary for associative learning and the VMH might play a role in communication between the brain and immune system necessary to evoke a learned immune response [62]. On the other hand, the afferent pathways that cause the CNS to detect changes in the peripheral immune system induced by an inert substance are not completely understood, as it is still unclear which messengers activate the brain during the acquisition trials [59].