Integration of Sweet Taste and Metabolism Determines Carbohydrate Reward
Description: Non-caloric beverages were mixed from novel flavors, citric acid, sucralose and food coloring. Participants, with 5 similarly liked but differently flavored and colored beverages who were unable to detect maltodextrin participated in 5 exposure sessions during which each beverage was consumed 6 times consistently paired with one of 5 caloric loads (0, 37.5, 75, 112.5 and 150 kcal). An fMRI session followed in which participants sampled the non-caloric versions of the 5 exposed beverage (CS-, CS37.5, CS75, CS112.5, and CS150), as well as a tasteless and odorless control solution.
Related article: http://doi.org/10.1016/j.cub.2017.07.018
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