The apéritif effect: Alcohol's effects on the brain's response to food aromas in women.
Bottom Line: This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior.Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol.The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.
Affiliation: Department of Neurology, Indiana University School of Medicine, Indianapolis, Indiana, USA.Show MeSH
Mentions: The olfactory sensory paradigm was effective, as primary (piriform) and associative (orbitofrontal) olfactory cortices, along with medial prefrontal cortex, activated robustly to odorant presentation versus CO (Figure 3A; Table S2). The only significant difference in olfactory regions between the alcohol and saline infusions was limited to a small (0.072 ml) region in frontal piriform cortex (Saline>Alcohol, [26, 4, −12], p<0.001) with 3% of the entire 2.49 ml piriform volume activated under alcohol. Furthermore, both piriform regions still contained peaks under alcohol at pFWE<0.05, whole brain corrected (as they did under saline).
Affiliation: Department of Neurology, Indiana University School of Medicine, Indianapolis, Indiana, USA.