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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.) Alcohol's Effect on Food Odor BOLD Response [FO > IEd] Alcohol > Saline in the hypothalamus for all subjects (n=35). B.) Plots of mean BOLD responses for all subjects occurring within the Saline and Alcohol infusion sessions as extracted from the functional cluster (Table 2; puncorr < 0.005; yellow) in Panel A. C.) Differential Odor Response [FO > IEd]Alcohol in the Hypothalamus in 13 AEM subjects. D.) 3-Way Interaction BOLD Response AEM>AEL [FO > IEd] Alcohol > Saline in the Hypothalamus/Thalamus in 25 subjects. Display threshold, puncorr < 0.005 (yellow), Red color illustrates peak voxel-wise effect, puncorr ≥ 0.001. FO = Food Odors; IEd = Inedible Object Odors; AEM = Alcohol Eat More; AEL = Alcohol Eat Less.
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Figure 4: A.) Alcohol's Effect on Food Odor BOLD Response [FO > IEd] Alcohol > Saline in the hypothalamus for all subjects (n=35). B.) Plots of mean BOLD responses for all subjects occurring within the Saline and Alcohol infusion sessions as extracted from the functional cluster (Table 2; puncorr < 0.005; yellow) in Panel A. C.) Differential Odor Response [FO > IEd]Alcohol in the Hypothalamus in 13 AEM subjects. D.) 3-Way Interaction BOLD Response AEM>AEL [FO > IEd] Alcohol > Saline in the Hypothalamus/Thalamus in 25 subjects. Display threshold, puncorr < 0.005 (yellow), Red color illustrates peak voxel-wise effect, puncorr ≥ 0.001. FO = Food Odors; IEd = Inedible Object Odors; AEM = Alcohol Eat More; AEL = Alcohol Eat Less.

Mentions: To test the hypothesis that alcohol potentiates the brain's responses to food odors, we evaluated the contrast of: [FO>IEd]Alcohol>Saline resulting in a significantly increased left (dorsal) hypothalamic response to food aromas (Figure 4A; Table 2; peak effect, pFWE=0.03 correcting for the a priori hypothalamic ROI, a second, non-significant, cluster appeared in the right hypothalamus; pFWE=0.11). Mean responses extracted from this functional hypothalamic cluster (see Figure 4A) demonstrate that, while activation to the food aromas remains unchanged, responses to the IEd decreased significantly (p=0.006) following alcohol (Figure 4B). No other ROI displayed effects from alcohol.


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.) Alcohol's Effect on Food Odor BOLD Response [FO > IEd] Alcohol > Saline in the hypothalamus for all subjects (n=35). B.) Plots of mean BOLD responses for all subjects occurring within the Saline and Alcohol infusion sessions as extracted from the functional cluster (Table 2; puncorr < 0.005; yellow) in Panel A. C.) Differential Odor Response [FO > IEd]Alcohol in the Hypothalamus in 13 AEM subjects. D.) 3-Way Interaction BOLD Response AEM>AEL [FO > IEd] Alcohol > Saline in the Hypothalamus/Thalamus in 25 subjects. Display threshold, puncorr < 0.005 (yellow), Red color illustrates peak voxel-wise effect, puncorr ≥ 0.001. FO = Food Odors; IEd = Inedible Object Odors; AEM = Alcohol Eat More; AEL = Alcohol Eat Less.
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Related In: Results  -  Collection

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

Figure 4: A.) Alcohol's Effect on Food Odor BOLD Response [FO > IEd] Alcohol > Saline in the hypothalamus for all subjects (n=35). B.) Plots of mean BOLD responses for all subjects occurring within the Saline and Alcohol infusion sessions as extracted from the functional cluster (Table 2; puncorr < 0.005; yellow) in Panel A. C.) Differential Odor Response [FO > IEd]Alcohol in the Hypothalamus in 13 AEM subjects. D.) 3-Way Interaction BOLD Response AEM>AEL [FO > IEd] Alcohol > Saline in the Hypothalamus/Thalamus in 25 subjects. Display threshold, puncorr < 0.005 (yellow), Red color illustrates peak voxel-wise effect, puncorr ≥ 0.001. FO = Food Odors; IEd = Inedible Object Odors; AEM = Alcohol Eat More; AEL = Alcohol Eat Less.
Mentions: To test the hypothesis that alcohol potentiates the brain's responses to food odors, we evaluated the contrast of: [FO>IEd]Alcohol>Saline resulting in a significantly increased left (dorsal) hypothalamic response to food aromas (Figure 4A; Table 2; peak effect, pFWE=0.03 correcting for the a priori hypothalamic ROI, a second, non-significant, cluster appeared in the right hypothalamus; pFWE=0.11). Mean responses extracted from this functional hypothalamic cluster (see Figure 4A) demonstrate that, while activation to the food aromas remains unchanged, responses to the IEd decreased significantly (p=0.006) following alcohol (Figure 4B). No other ROI displayed effects from alcohol.

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
Related in: MedlinePlus