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 journalArticleAcademicpeer-review


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 languageEnglish
Pages (from-to)537-539.e3
Number of pages6
Issue number3
Publication statusPublished - Sept 2013


  • Gustatory System
  • fMRI
  • Beverage Consumption
  • Brain
  • FOOD

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