Effects of conditioned food aversions on nutritional behavior in humans.
Conditioned food aversion (CFA) and taste aversion (CTA) are widely occurring phenomena mediating rejection of solids or liquids, the ingestion of which has induced the onset of post-ingestional malaise. It is a powerful and durable imprint learning that may influence food choice and intake in all animals, including humans. For ethical reasons, CTA has been extensively investigated in a wide variety of laboratory animal's species but only incidentally in humans. Nevertheless, convincing evidence has been provided that CFA and CTA learning are possible in a wide range of human subjects. The results in humans may have some limitations in accuracy since data are sparse, sometimes indirect, and poorly controlled. There is only limited information on the extent of CFA in the elderly since most studies have employed questionnaire and/or interview methods on young people (i.e. college students). The present review evaluates the literature derived both from laboratory animals and humans. In the first instance, the salient features of food and taste aversion learning and the neural mechanisms involved in this learning behavior will be examined. Then, the problems encountered when trying to assess the role of learned food and taste aversions in the nutritional status of healthy as well as sick young or elderly people will be considered. In particular, the importance of CFA on the nutritional status of cancer patients and treatment of alcoholism will be examined. It is concluded that the data are compelling enough to warrant further research and, some indications and recommendations are suggested.
Scalera
Giuseppe
G
Dip. Scienze Biomediche, Sez. Fisiologia, Universitá di Modena e Reggio Emilia, Modena, Italy. scalera@unimo.it
D000437:Alcoholism / Q000628:therapy; D000818:Animals; D001519:Behavior; D001921:Brain / Q000502:physiology; D003213:Conditioning, Psychological; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D009369:Neoplasms / Q000503:physiopathology; D009747:Nutritional Physiological Phenomena; D013649:Taste