Integration of sweet taste and metabolism determines carbohydrate reward - Study 3

Description: Non-caloric beverages were mixed from novel flavors, citric acid, sucralose and food coloring. Participants, with 3 similarly liked but differently flavored and colored beverages who were unable to detect maltodextrin participated in 6 exposure sessions during which each beverage was consumed 6 times consistently paired with one of 3 caloric loads (0,112.5 and 150 kcal). An fMRI session followed in which participants sampled the non-caloric versions of the 3 exposed beverage (CS-, CS112.5, and CS150), as well as a tasteless and odorless control solution.