Food-conditioned odour rejection in the late stages of the meal, mediating learnt control of meal volume by aftereffects of food consumption

E L Gibson; D A Booth

doi:10.1006/appe.1999.0312

Food-conditioned odour rejection in the late stages of the meal, mediating learnt control of meal volume by aftereffects of food consumption

Research output: Contribution to journal › Article › peer-review

Abstract

In a two-bottle choice test, rats drank more of the fluid having a novel odour than that having an odour which had previously been presented in the later part of meals on concentrated maltodextrin solution. Rats are normally more averse to a novel odour than to a familiar odour; therefore, the conditioned reaction to the odour acquired in these circumstances is likely to be an ingestive aversion, rather than merely a lack of preference. Furthermore, this learnt odour rejection was seen only in the second half of the meal, indicating that it is dependent on an ingestion-induced state of repletion. Together then, these observations are evidence that the volume of meals rich in carbohydrate can be controlled by learnt rejection of particular food flavours in the presence of visceral cues specific to repletion (previously dubbed "conditioned satiety"), the only known mechanism by which aftereffects of ingested energy could reduce meal volume.

Original language	English
Pages (from-to)	295-303
Number of pages	9
Journal	APPETITE
Volume	34
Issue number	3
DOIs	https://doi.org/10.1006/appe.1999.0312
Publication status	Published - Jun 2000

Keywords

Adaptation, Physiological
Animals
Appetite
Avoidance Learning
Conditioning, Classical
Cues
Eating
Feeding Behavior
Great Britain
Male
Odors
Rats
Satiation
Smell

Access to Document

10.1006/appe.1999.0312

Cite this

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title = "Food-conditioned odour rejection in the late stages of the meal, mediating learnt control of meal volume by aftereffects of food consumption",

abstract = "In a two-bottle choice test, rats drank more of the fluid having a novel odour than that having an odour which had previously been presented in the later part of meals on concentrated maltodextrin solution. Rats are normally more averse to a novel odour than to a familiar odour; therefore, the conditioned reaction to the odour acquired in these circumstances is likely to be an ingestive aversion, rather than merely a lack of preference. Furthermore, this learnt odour rejection was seen only in the second half of the meal, indicating that it is dependent on an ingestion-induced state of repletion. Together then, these observations are evidence that the volume of meals rich in carbohydrate can be controlled by learnt rejection of particular food flavours in the presence of visceral cues specific to repletion (previously dubbed {"}conditioned satiety{"}), the only known mechanism by which aftereffects of ingested energy could reduce meal volume.",

keywords = "Adaptation, Physiological, Animals, Appetite, Avoidance Learning, Conditioning, Classical, Cues, Eating, Feeding Behavior, Great Britain, Male, Odors, Rats, Satiation, Smell",

author = "Gibson, {E L} and Booth, {D A}",

year = "2000",

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doi = "10.1006/appe.1999.0312",

language = "English",

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pages = "295--303",

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T1 - Food-conditioned odour rejection in the late stages of the meal, mediating learnt control of meal volume by aftereffects of food consumption

AU - Gibson, E L

AU - Booth, D A

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N2 - In a two-bottle choice test, rats drank more of the fluid having a novel odour than that having an odour which had previously been presented in the later part of meals on concentrated maltodextrin solution. Rats are normally more averse to a novel odour than to a familiar odour; therefore, the conditioned reaction to the odour acquired in these circumstances is likely to be an ingestive aversion, rather than merely a lack of preference. Furthermore, this learnt odour rejection was seen only in the second half of the meal, indicating that it is dependent on an ingestion-induced state of repletion. Together then, these observations are evidence that the volume of meals rich in carbohydrate can be controlled by learnt rejection of particular food flavours in the presence of visceral cues specific to repletion (previously dubbed "conditioned satiety"), the only known mechanism by which aftereffects of ingested energy could reduce meal volume.

AB - In a two-bottle choice test, rats drank more of the fluid having a novel odour than that having an odour which had previously been presented in the later part of meals on concentrated maltodextrin solution. Rats are normally more averse to a novel odour than to a familiar odour; therefore, the conditioned reaction to the odour acquired in these circumstances is likely to be an ingestive aversion, rather than merely a lack of preference. Furthermore, this learnt odour rejection was seen only in the second half of the meal, indicating that it is dependent on an ingestion-induced state of repletion. Together then, these observations are evidence that the volume of meals rich in carbohydrate can be controlled by learnt rejection of particular food flavours in the presence of visceral cues specific to repletion (previously dubbed "conditioned satiety"), the only known mechanism by which aftereffects of ingested energy could reduce meal volume.

KW - Adaptation, Physiological

KW - Animals

KW - Appetite

KW - Avoidance Learning

KW - Conditioning, Classical

KW - Cues

KW - Eating

KW - Feeding Behavior

KW - Great Britain

KW - Male

KW - Odors

KW - Rats

KW - Satiation

KW - Smell

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