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      Taste of Fat and Obesity: Different Hypotheses and Our Point of View

      , , , , , , ,
      Nutrients
      MDPI AG

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          Abstract

          Obesity results from a temporary or prolonged positive energy balance due to an alteration in the homeostatic feedback of energy balance. Food, with its discriminative and hedonic qualities, is a key element of reward-based energy intake. An alteration in the brain reward system for highly palatable energy-rich foods, comprised of fat and carbohydrates, could be one of the main factors involved in the development of obesity by increasing the attractiveness and consumption of fat-rich foods. This would induce, in turn, a decrease in the taste of fat. A better understanding of the altered reward system in obesity may open the door to a new era for the diagnosis, management and treatment of this disease.

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          Most cited references230

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          Reward, dopamine and the control of food intake: implications for obesity.

          The ability to resist the urge to eat requires the proper functioning of neuronal circuits involved in top-down control to oppose the conditioned responses that predict reward from eating the food and the desire to eat the food. Imaging studies show that obese subjects might have impairments in dopaminergic pathways that regulate neuronal systems associated with reward sensitivity, conditioning and control. It is known that the neuropeptides that regulate energy balance (homeostatic processes) through the hypothalamus also modulate the activity of dopamine cells and their projections into regions involved in the rewarding processes underlying food intake. It is postulated that this could also be a mechanism by which overeating and the resultant resistance to homoeostatic signals impairs the function of circuits involved in reward sensitivity, conditioning and cognitive control. Published by Elsevier Ltd.
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            Physiological role of pleasure.

            M Cabanac (1971)
            A given stimulus can induce a pleasant or unpleasant sensation depending on the subject's internal state. The word alliesthesia is proposed to describe this phenomenon. It is, in itself, an adequate motivation for behavior such as food intake or thermoregulation. Therefore, negative regulatory feedback systems, based upon oropharingeal or cutaneous thermal signals are peripheral only in appearance, since the motivational component of the sensation is of internal origin. The internal signals seem to be complex and related to the set points of some regulated variables of the "milieu interieur," like set internal temperature in the case of thermal sensation (15). Alliesthesia can therefore explain the adaptation of these behaviors to their goals. Only three sensations have been studied- thermal, gustatory, and olfactory, but it is probable that alliesthesia also exists in such simple ways as in bringing a signal, usually ignored, to the subject's attention. For example, gastric contractions, not normally perceived, are felt in the state of hunger (16). Since alliesthesia relies on an internal input, it is possible that alliesthesia exists only with sensations related to some constants of the "milieu interieur" and therefore would not exist in visual or auditory sensations. As a matter of fact, luminous or auditory stimuli can be pleasing or displeasing in themselves, but there seems to be little variation of pleasure in these sensations, that is, no alliesthesia. There may be some esthetic value linked to these stimuli but it is a striking coincidence that they are in themselves rather neutral and that it is difficult to imagine a constant of the "milieu interieur" which could be possibly modified by a visual or an auditive stimulus-such as light of a certain wavelength or sound of a given frequency. In the light of this theory, it is possible to reconsider the nature of the whole conscious experience. The existence of alliesthesia implies the presence of internal signals modifying the concious sensations aroused from peripheral receptors. It is therefore necessary to question the existence of sensations aroused by direct stimulation of central receptors, such as hypothalamic temperature detectors, osmoreceptors, and others. Does their excitation arouse sensations of their own, or does the sensation have to pass through peripheral senses? Only human experimentation could answer this question. In the same way, it is possible that selfstimulation of the brain is pleasant, not by giving a sensation in itself, but because the electrical stimulus (17), renders peripheral stimuli pleasant.
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              Relation of reward from food intake and anticipated food intake to obesity: a functional magnetic resonance imaging study.

              The authors tested the hypothesis that obese individuals experience greater reward from food consumption (consummatory food reward) and anticipated consumption (anticipatory food reward) than lean individuals using functional magnetic resonance imaging (fMRI) with 33 adolescent girls (mean age = 15.7, SD = 0.9). Obese relative to lean adolescent girls showed greater activation bilaterally in the gustatory cortex (anterior and mid insula, frontal operculum) and in somatosensory regions (parietal operculum and Rolandic operculum) in response to anticipated intake of chocolate milkshake (vs. a tasteless solution) and to actual consumption of milkshake (vs. a tasteless solution); these brain regions encode the sensory and hedonic aspects of food. However, obese relative to lean adolescent girls also showed decreased activation in the caudate nucleus in response to consumption of milkshake versus a tasteless solution, potentially because they have reduced dopamine receptor availability. Results suggest that individuals who show greater activation in the gustatory cortex and somatosensory regions in response to anticipation and consumption of food, but who show weaker activation in the striatum during food intake, may be at risk for overeating and consequent weight gain. (PsycINFO Database Record (c) 2008 APA, all rights reserved).
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                Author and article information

                Contributors
                (View ORCID Profile)
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                Journal
                NUTRHU
                Nutrients
                Nutrients
                MDPI AG
                2072-6643
                February 2022
                January 27 2022
                : 14
                : 3
                : 555
                Article
                10.3390/nu14030555
                35276921
                a1e4522e-f90f-40a7-b500-f7e833f1cd5c
                © 2022

                https://creativecommons.org/licenses/by/4.0/

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