Effect of carbonation on brain processing of sweet stimuli in humans

F. di Salle; E. Cantone; M.F. Savarese; A. Aragri; A. Prinster; E. Nicolai; G. Sarnelli; M. Iengo; M. Buyckx; R. Cuomo

doi:10.1053/j.gastro.2013.05.041

Effect of carbonation on brain processing of sweet stimuli in humans

F. di Salle, E. Cantone, M.F. Savarese, A. Aragri, A. Prinster, E. Nicolai, G. Sarnelli, M. Iengo, M. Buyckx, R. Cuomo^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

Original language	English
Pages (from-to)	537-539.e3
Number of pages	6
Journal	Gastroenterology
Volume	145
Issue number	3
DOIs	https://doi.org/10.1053/j.gastro.2013.05.041
Publication status	Published - Sept 2013

Keywords

Gustatory System
fMRI
Beverage Consumption
Brain
TASTE
ACTIVATION
FOOD

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10.1053/j.gastro.2013.05.041

Cite this

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title = "Effect of carbonation on brain processing of sweet stimuli in humans",

abstract = "Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.",

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AU - di Salle, F.

AU - Cantone, E.

AU - Savarese, M.F.

AU - Aragri, A.

AU - Prinster, A.

AU - Nicolai, E.

AU - Sarnelli, G.

AU - Iengo, M.

AU - Buyckx, M.

AU - Cuomo, R.

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AB - Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

KW - Gustatory System

KW - fMRI

KW - Beverage Consumption

KW - Brain

KW - TASTE

KW - ACTIVATION

KW - FOOD

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