Effect of carbonation on brain processing of sweet stimuli in humans
- PMID: 23714381
- DOI: 10.1053/j.gastro.2013.05.041
Effect of carbonation on brain processing of sweet stimuli in humans
Abstract
Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.
Keywords: AI; Amy; As-Ac; Beverage Consumption; Brain; Gustatory System; OFC; amygdala; anterior insula; aspartame and acesulfame; fMRI; orbitofrontal cortex.
Copyright © 2013 AGA Institute. Published by Elsevier Inc. All rights reserved.
Comment in
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In search of a role for carbonation: is this a good or bad taste?Gastroenterology. 2013 Sep;145(3):500-3. doi: 10.1053/j.gastro.2013.07.018. Epub 2013 Jul 25. Gastroenterology. 2013. PMID: 23891610 Free PMC article. No abstract available.
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