The apéritif effect: alcohol's effects on the brain's response to food aromas in women

Autor: Eiler, William J.A., Džemidžić, Mario, Case, K. Rose, Soeurt, Christina M., Armstrong, Cheryl L.H., Mattes, Richard D., O'Connor, Sean J., Harezlak, Jaroslaw, Acton, Anthony J., Considine, Robert V., Kareken, David A.
Jazyk: angličtina
Rok vydání: 2015
Předmět:
Zdroj: Obesity (Silver Spring, Md.)
ISSN: 1930-739X
1930-7381
Popis: Objective Consuming alcohol prior to a meal (an apéritif) increases food consumption. This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior. Using functional magnetic resonance imaging, we evaluated the blood oxygenation level dependent (BOLD) response to the food aromas of either roast beef or Italian meat sauce following pharmacokinetically controlled intravenous infusion of alcohol. Methods BOLD activation to food aromas in non-obese women (n=35) was evaluated once during intravenous infusion of 6% v/v EtOH, clamped at a steady-state breath alcohol concentration of 50 mg/dL, and once during infusion of saline using matching pump rates. Ad libitum intake of roast beef with noodles or Italian meat sauce with pasta following imaging was recorded. Results BOLD activation to food relative to non-food odors in the hypothalamic area was increased during alcohol pre-load when compared to saline. Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol. Conclusions An alcohol pre-load increased food consumption and potentiated differences between food and non-food BOLD responses in the region of the hypothalamus. The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.
Databáze: OpenAIRE
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