Sensory-specific Appetition: Postingestive Detection of Glucose Rapidly Promotes Continued Consumption of a Recently Encountered Flavor

It is generally thought that macronutrients stimulate intake when sensed in the mouth (e.g., sweet taste) but as food enters the GI tract its effects become inhibitory, triggering satiation processes leading to meal termination. Here we report experiments extending recent work (see [1]) showing that under some circumstances nutrients sensed in the gut produce a positive feedback effect, immediately promoting continued intake. In one experiment, rats with intragastric (IG) catheters were accustomed to consuming novel flavors in saccharin daily while receiving water infused IG (5 ml/15 min). The very first time glucose (16% w/w) was infused IG instead of water, intake accelerated within 6 mins of infusion onset and total intake increased 29% over baseline. Experiment 2 replicated this stimulatory effect with glucose infusion but not fructose nor maltodextrin. Experiment 3 showed the immediate intake stimulation is specific to the flavor accompanying the glucose infusion. Rats were accustomed to flavored saccharin being removed and replaced with the same or a different flavor. When glucose infusion accompanied the first bottle, intake from the second bottle was stimulated only when it contained the same flavor, not when the flavor switched. Thus we confirm not only that glucose sensed postingestively can have a rapid, positive feedback effect ('appetition' as opposed to 'satiation') but that it is sensory-specific, promoting continued intake of a recently encountered flavor. This sensory specific motivation may represent an additional psychobiological influence on meal size, and further, has implications for the mechanisms of learned flavor-nutrient associations.

Change in First-Year Women's Body Dissatisfaction in Relation to Drive for Thinness and Social Body Comparison

Drive for thinness (DT) and social body comparison (SBC) have been highly correlated with body dissatisfaction, a robust risk factor for eating disorders; however, there is little understanding of how these two variables relate to increases in body dissatisfaction over time. In the present study, I investigated how high initial levels of DT and SBC correlate with changes in body dissatisfaction and ideal body by surveying 110 first-year women at the beginning and end of their first semester. There was no significant relationship between high initial DT and SBC and changes in either body dissatisfaction or ideal body. However, high initial SBC was almost significantly correlated with change in ideal body due to women with low SBC choosing larger bodies at follow-up. In addition, women with high initial DT and SBC had higher body dissatisfaction than women with low initial levels of both variables. Women with high initial SBC chose thinner ideal bodies than women with low initial SBC. Lastly, change in body dissatisfaction was negatively correlated with change in ideal body. If replicated, I would hope these findings could contribute to a better understanding of how women’s perception of their bodies changes over the course of their first semester in college and inform interventions to address this potential risk factor for disordered eating.