Flavor preference conditioning as a function of fat source

  title={Flavor preference conditioning as a function of fat source},
  author={Karen Ackroff and François Lucas and Anthony P. Sclafani},
  journal={Physiology \& Behavior},

Flavor–nutrient learning is less rapid with fat than with carbohydrate in rats

Brain–gut communication via vagus nerve modulates conditioned flavor preference

The results indicate that the abdominal vagus nerve is necessary for acquiring preference and that the lateral hypothalamus and limbic system could be key areas for integrating the information on gut glutamate and oronasal stimuli.

Intragastric fat self-administration is impaired in GPR40/120 double knockout mice

A High-Fat Meal, or Intraperitoneal Administration of a Fat Emulsion, Increases Extracellular Dopamine in the Nucleus Accumbens

Systemic injection of a fat emulsion, which like a high-fat diet raises circulating TG but eliminates the factor of taste and allows for the control of caloric intake, significantly increased extracellular levels of DA compared to an equicaloric glucose solution and saline.



High-fat diet preference and overeating mediated by postingestive factors in rats.

The role of postingestive factors in the preference for and overconsumption of high-fat (HF) foods, relative to high-carbohydrate (HC) foods, was investigated using a self-regulated intragastric