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