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The apéritif effect: Alcohol's effects on the brain's response to food aromas in women.

Eiler WJ, Džemidžić M, Case KR, Soeurt CM, Armstrong CL, Mattes RD, O'Connor SJ, Harezlak J, Acton AJ, Considine RV, Kareken DA - Obesity (Silver Spring) (2015)

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.

View Article: PubMed Central - PubMed

Affiliation: Department of Neurology, Indiana University School of Medicine, Indianapolis, Indiana, USA.

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A.) Olfactory response (both infusates and odors) in amygdala/piriform, and lateral orbitofrontal cortex. B.) Food Odor (FO) > Odor of Inedible object (IEd): Activation in anterior cingulate/medial prefrontal regions (sagittal view), amygdala/piriform and ventral striatum (coronal and axial), right orbitofrontal cortex and bilateral insula (axial). Display threshold puncorr < 0.001. The colorbar scales indicate t-statistic values for 35 subjects.
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Figure 3: A.) Olfactory response (both infusates and odors) in amygdala/piriform, and lateral orbitofrontal cortex. B.) Food Odor (FO) > Odor of Inedible object (IEd): Activation in anterior cingulate/medial prefrontal regions (sagittal view), amygdala/piriform and ventral striatum (coronal and axial), right orbitofrontal cortex and bilateral insula (axial). Display threshold puncorr < 0.001. The colorbar scales indicate t-statistic values for 35 subjects.

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).


The apéritif effect: Alcohol's effects on the brain's response to food aromas in women.

Eiler WJ, Džemidžić M, Case KR, Soeurt CM, Armstrong CL, Mattes RD, O'Connor SJ, Harezlak J, Acton AJ, Considine RV, Kareken DA - Obesity (Silver Spring) (2015)

A.) Olfactory response (both infusates and odors) in amygdala/piriform, and lateral orbitofrontal cortex. B.) Food Odor (FO) > Odor of Inedible object (IEd): Activation in anterior cingulate/medial prefrontal regions (sagittal view), amygdala/piriform and ventral striatum (coronal and axial), right orbitofrontal cortex and bilateral insula (axial). Display threshold puncorr < 0.001. The colorbar scales indicate t-statistic values for 35 subjects.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4493764&req=5

Figure 3: A.) Olfactory response (both infusates and odors) in amygdala/piriform, and lateral orbitofrontal cortex. B.) Food Odor (FO) > Odor of Inedible object (IEd): Activation in anterior cingulate/medial prefrontal regions (sagittal view), amygdala/piriform and ventral striatum (coronal and axial), right orbitofrontal cortex and bilateral insula (axial). Display threshold puncorr < 0.001. The colorbar scales indicate t-statistic values for 35 subjects.
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).

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.

View Article: PubMed Central - PubMed

Affiliation: Department of Neurology, Indiana University School of Medicine, Indianapolis, Indiana, USA.

Show MeSH