Alimentary alliesthesia (AA)

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Table of contents

I.􀀃 ABSTRACTS
I.1.􀀃 Summary
I.1.1.􀀃 Keywords
I.2.􀀃 Résumé
I.2.1.􀀃 Mots-clés
II.􀀃 PHYSIOLOGIC CONTROL OF FOOD INTAKE BEHAVIOR
II.1.􀀃 Introduction
II.2.􀀃 ‘Regulation’ or ‘Control’ of food intake?
II.2.1.􀀃 Regulation
II.2.2.􀀃 Control
II.2.3.􀀃 Regulation versus Control
II.3.􀀃 Energy homeostasis
II.4.􀀃 CNS Centers of food intake control
II.4.1.􀀃 The hypothalamus
II.4.2.􀀃 Extra-hypothalamic regions
II.5.􀀃 Peripheral regulation signals
II.5.1.􀀃 Short and long-term signals
II.5.2.􀀃 Digestive signals
II.5.3.􀀃 Hormonal signals
II.6.􀀃 Food intake behavior
II.6.1.􀀃 Periodicity of food intake
II.6.2.􀀃 Episodicity of food intake
II.7.􀀃 Food reward
II.8.􀀃 Unspecific hedonic phenomena
II.8.1.􀀃 Hunger
II.8.2.􀀃 Satiation
II.8.3.􀀃 Satiety
II.8.4.􀀃 The satiety cascade
II.9.􀀃 Specific phenomena
II.9.1.􀀃 Specific hungers & specific appetites
II.9.2.􀀃 PICA
II.9.3.􀀃 Conditioned satiety (CS)
II.9.4.􀀃 Alimentary alliesthesia (AA)
II.9.5.􀀃 Sensory-specific satiety (SSS)
II.10.􀀃 Integration of signals
II.11.􀀃 Environmental and behavioral factors
II.11.1.􀀃 Social, cultural and environmental factors
II.11.2.􀀃 Psycho-affective factors
II.11.3.􀀃 Cognitive factors
II.12.􀀃 Availability and Composition of Food
II.12.1.􀀃 Food availability
II.12.2.􀀃 Food palatability or the ‘appetizer effect’
II.12.3.􀀃 Sensory Variety and Monotony
II.12.4.􀀃 Macronutrient composition
II.12.5.􀀃 Aggregate state of foods
II.12.6.􀀃 Organoleptic properties of food
II.12.7.􀀃 Physical aggressions
III.􀀃 SENSORY PLEASURE: HISTORICAL ASPECTS OF HEDONICS
III.1.􀀃 Ancient Greece
III.2.􀀃 Modern Times
IV.􀀃 MEASUREMENT AND QUANTIFICATION OF REWARD
IV.1.􀀃 Measuring in Humans
IV.1.1.􀀃 Questionnaires
IV.1.2.􀀃 Rating scales
IV.2.􀀃 Measuring in Animals
IV.2.1.􀀃 Visualization and frequency of specific behaviors
IV.3.􀀃 Other Measurement techniques for Animals and Humans
IV.3.1.􀀃 Quantitative Measurement
IV.3.2.􀀃 Choice behavior – Motivational Conflict
IV.3.3.􀀃 Behaviorism and Reward
IV.3.4.􀀃 Facial mimics in newborns
IV.3.5.􀀃 Brain stimulation reward
V.􀀃 ALIMENTARY ALLIESTHESIA
V.1.􀀃 Definition and Terminology
V.2.􀀃 Sensory modalities of alliesthesia
V.2.1.􀀃 Thermal alliesthesia and Alliesthesia for water
V.2.2.􀀃 Olfactory and gustatory alliesthesia
V.2.3.􀀃 Visual and auditory alliesthesia – Environmental alliesthesia
V.2.4.􀀃 Alliesthesia for sexual cues
V.3.􀀃 Origin of Alliesthesia
V.4.􀀃 Mechanism(s) of Alimentary Alliesthesia
V.5.􀀃 Internal signal implicated in Alimentary Alliesthesia
V.5.1.􀀃 Hepatic receptors
V.5.2.􀀃 Intestinal receptors
V.6.􀀃 Specificity of Alimentary Alliesthesia
V.6.1.􀀃 Olfactory alliesthesia
V.6.2.􀀃 Gustatory alliesthesia for primary sense
V.6.3.􀀃 ‘Flavor alliesthesia’?
V.7.􀀃 Time-course and Intensity
V.8.􀀃 Influencing factors
V.8.1.􀀃 Food-related factors
V.8.2.􀀃 Intrinsic and environmental factors
V.8.3.􀀃 Modulation by drugs manipulating reward-circuits
V.9.􀀃 Behavioral equivalent in animals
V.9.1.􀀃 Fish
V.9.2.􀀃 Rats
V.10.􀀃 Innate or acquired?
V.11.􀀃 Functions and finality
V.11.1.􀀃 The ponderostat
V.11.2.􀀃 The function of alimentary alliesthesia
VI.􀀃 SENSORY-SPECIFIC SATIETY (SSS)
VI.1.􀀃 Definition
VI.2.􀀃 Standard test procedure
VI.3.􀀃 Historical aspects
VI.4.􀀃 Sensory modalities
VI.4.1.􀀃 Flavor-specific satiety
VI.4.2.􀀃 Olfactory and taste sensory-specific satiety
VI.4.3.􀀃 Texture-specific satiety
VI.4.4.􀀃 Appearance-specific satiety
VI.4.5.􀀃 Motivation-specific satiety
VI.5.􀀃 Mechanism
VI.5.1.􀀃 Intensity perception: adaptation and habituation
VI.5.2.􀀃 Sensory vs. postabsorptive effects
VI.6.􀀃 CNS mechanisms
VI.6.1.􀀃 CNS studies in non-human primates
VI.6.2.􀀃 CNS studies in humans
VI.6.3.􀀃 Brain systems mediating Liking & Wanting
VI.7.􀀃 Temporal pattern and duration
VI.7.1.􀀃 Short-term SSS
VI.7.2.􀀃 Long-term SSS
VI.8.􀀃 Influencing factors
VI.8.1.􀀃 Weight & Volume
VI.8.2.􀀃 Caloric content
VI.8.3.􀀃 Macronutrients
VI.8.4.􀀃 Variety and Monotony
VI.8.5.􀀃 Aggregate state of foods
VI.8.6.􀀃 Preference
VI.8.7.􀀃 Information on nutrient composition
VI.8.8.􀀃 Dietary restraint and obesity
VI.8.9.􀀃 Alcohol
VI.8.10.􀀃 Age
VI.8.11.􀀃 Eating disorders & pathologies
VI.8.12.􀀃 Innate versus acquired
VI.8.13.􀀃 SSS in rodents
VI.9.􀀃 Purpose and functions
VI.9.1.􀀃 Meal termination
VI.9.2.􀀃 Variety searching
VI.10.􀀃 SSS and the other hedonic phenomena
VI.10.1.􀀃 SSS versus alimentary alliesthesia
VI.10.2.􀀃 SSS versus conditioned satiety
VII.􀀃 EXPERIMENTAL SECTION
VII.1.􀀃 First study: Seasoning
VII.1.1.􀀃 Introduction
VII.1.2.􀀃 Article
VII.1.3.􀀃 Main results & Discussion
VII.2.􀀃 Second study: BMI
VII.2.1.􀀃 Introduction
VII.2.2.􀀃 Article
VII.2.3.􀀃 Main results & Discussion
VII.3.􀀃 Third study: Monotony & Variety
VII.3.1.􀀃 Introduction
VII.3.2.􀀃 Article
VII.3.3.􀀃 Main results & Discussion
VII.4.􀀃 Fourth study: Dishabituation
VII.4.1.􀀃 Introduction
VII.4.2.􀀃 Article
VII.4.3.􀀃 Main results & Discussion
VIII.􀀃 GENERAL CONCLUSIONS ON EXPERIMENTS
VIII.1.􀀃 Conclusions of Study 1
VIII.2.􀀃 Conclusions of Study 2
VIII.3.􀀃 Conclusions of Study 3
VIII.4.􀀃 Conclusions of Study 4
IX.􀀃 GENERAL DISCUSSION
X.􀀃 SUGGESTIONS FOR FUTURE STUDIES
XI.􀀃 REFERENCES
XI.1.􀀃 Chapter Physiological Control
XI.2.􀀃 Chapter Sensory Pleasure
XI.3.􀀃 Chapter Measurement
XI.4.􀀃 Chapter Alliesthesia
XI.5.􀀃 Chapter Sensory-specific satiety
XI.6.􀀃 Chapter Experiments
XII.􀀃 ANNEX – ORIGINAL PUBLICATIONS
XII.1.􀀃 Does modification of olfacto-gustatory stimulation diminish sensory-specific satiety in humans?
XII.2.􀀃 Sensory-specific satiety with simple foods in humans: no influence of BMI?
XII.3.􀀃 Variety enhances food intake in humans: role of sensory-specific satiety
XII.4.􀀃 Alternation between foods within a meal. Influence on satiation and consumption in humans