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Aims: GLP-1 analogues decrease food intake and have great promise for the fight against obesity. Little is known about their effects on food hedonic sensations and taste perception in poor controlled patients with type 2 diabetes (T2D)., Materials and Methods: Eighteen T2D patients with BMI ≥25 kg/m 2 and poor controlled glycemia were studied before and after 3 months of treatment with Liraglutide. Detection thresholds for salty, sweet and bitter tastes, optimal preferences, olfactory liking, wanting and recalled liking for several food items were assessed. Subjects also answered questionnaires to measure their attitudes to food., Results: T2D patients had a significant decrease in bodyweight and HbA1c after treatment with Liraglutide. Liraglutide improved gustative detection threshold of sweet flavors, and decreased wanting for sweet foods and recalled liking for fatty foods. It also led to a decrease in feelings of hunger., Conclusions: Liraglutide increases sensitivity to sweet tastes and decreases pleasure responses for fatty foods in poor controlled T2D patients, and is of particular interest in the understanding of the mechanisms of weight loss., Clinical Trial: NCT02674893., (Copyright © 2019 Diabetes India. Published by Elsevier Ltd. All rights reserved.)

High time resolution is required to reliably measure neuronal activity in the gustatory cortex in response to taste stimuli. Hedonic aspects of gustatory processing have never been explored using gustatory evoked potentials (GEPs), a high-time-resolution technique. Our aim was to study cerebral processing of hedonic taste in humans using GEPs in response to sucrose solutions in subjects with different ratings of pleasantness regarding sucrose. In this exploratory study, 30 healthy volunteers were randomly stimulated with 3 sucrose solutions. The sucrose stimulus was presented to the tongue for 1s 20 times. GEPs were recorded from 9 cortical sites with EEG sensors at Cz, Fz, Pz, C3, C4, F3, F4, Fp1, and Fp2 (10/20 system). The main result was that subjects who preferred the high-concentration (20g/100mL) sucrose solution had higher GEP amplitudes on the Pz, Cz, and Fz electrodes than did subjects who preferred the low-concentration (5g/100mL) or the moderate-concentration (10g/100mL) solutions regardless of stimulus intensity. The difference in P1N1 amplitude on the Pz, Cz, and Fz electrodes according to sucrose preference of the subjects was described with stronger significance with stimulation by the 20 g-sucrose solution than by the 5 and 10g sucrose solutions. Using the reliable and safe GEP technique, we provide an original demonstration of variability of the gustatory response on the Pz, Cz, and Fz electrodes according to a sweet preference in humans. Further studies are needed to correlate the electric signal recorded by surface electrodes to the neural generator., (© The Author 2016. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)

This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). During the control condition, participants consumed only 10 g of the corresponding bread and completed their breakfast with other foods they wanted. The results showed that bread appreciation did not change over exposure even in the experimental condition. Hunger was lower in the experimental condition than in the control condition. The consumption of WS decreased energy intake while the consumption of MG did not in the experimental condition compared to the corresponding control one. In conclusion, a monotonous breakfast composed solely of a fibre-enriched bread may decrease subsequent hunger and, when similar to a familiar bread, food intake., (Copyright © 2011. Published by Elsevier Ltd.)

Background: Several carbohydrate-based models of feeding have been described. The influence of the substrate oxidation rate on liking, wanting, and macronutrient selection, however, is not known in humans., Objective: The aim of this study was to investigate the influence of the substrate oxidation rate on the above variables., Design: A randomized 4-condition study was conducted in 16 normal-weight men (mean ± SD age: 23 ± 3 y). The sessions differed in the composition of breakfast, which was either high in carbohydrates (HC) or low in carbohydrates (LC) or high in fat (HF) or low in fat (LF). Two hours and 20 minutes after breakfast, energy expenditure (EE) and respiratory exchange ratios (RERs) were measured. Next, olfactory liking for 4 foods (sweet and fatty) and ad libitum energy intake (carbohydrate- and fat-rich bread) were evaluated., Results: EE was higher (P < 0.001) and subsequent intake was lower (P < 0.01) after the HC and HF breakfasts than after the LC and LF breakfasts. The HC and LC breakfasts induced a higher RER (P < 0.001), lower olfactory liking for sweet foods (P < 0.05), and the consumption of a lower proportion of carbohydrate-rich bread (P< 0.05) than did the HF and LF breakfasts. The HF breakfast induced the lowest RER (P < 0.001), the lowest olfactory liking for fatty foods (P < 0.05), and the lowest proportion of fat-rich bread consumed (P < 0.01). Above all, a negative correlation was found between the RER and olfactory liking for sweet foods (P < 0.001)., Conclusion: A high fat oxidation rate induces a strong liking for carbohydrates and a low liking for fats, which lends new support to the carbohydrate-based model of feeding. This trial is registered at clinicaltrials.gov as NCT01122082.

Twenty-one subjects were studied to evaluate the effect of renewal of sensory stimulations of previously eaten foods on sensory-specific satiety and intake. The subjects ate French fries then brownie cakes ad libitum in three situations: "monotonous" - fries then brownies were consumed alone; "simultaneous" - condiments (ketchup and mayonnaise for the fries, vanilla cream and whipped cream for the brownies) were added during intakes; "successive" - after intake of fries alone, ketchup then mayonnaise were available with fries and, after intake of brownies alone, vanilla cream then whipped cream were offered with brownies. The quantities eaten in the "simultaneous" and "successive" situations were higher (p<0.001) than those in the "monotonous" one (1485+/-582 and 1682+/-777 kcal vs 1195+/-552 kcal, respectively). In the "successive" situation, hedonic ratings for fries diminished during intake but increased after the introduction of ketchup, leading to additional intake of fries. Similarly, hedonic ratings for brownies diminished during intake and increased after the introduction of vanilla cream leading to additional brownie intake (mayonnaise and whipped cream had no significant effect). Food variety, obtained by adding condiments can increase food intake in the short term. The mechanism by which food consumption is increased after the addition of condiments is introduced is at least partly related to the attenuation of sensory-satiety for a given food.

Negative alliesthesia to olfactory and visual stimuli was assessed in 29 normal-weight women who, on alternate days, were either fasting or in a postprandial state after an ad libitum lunch. The participants were alternatively exposed to food and non-food pictures and odorants, and then rated for their hedonic appreciation (liking) and their desire to ingest (wanting) the evoked foods. While negative alliesthesia was observed only for food stimuli, it did not equally affect all food categories in either sensory modality. The stimuli representing foods eaten in typical local main dishes or having high energy density (e.g., pizza, bacon, beef, cheese) evoked clear negative alliesthesia, whereas this was not the case for those less consumed within a customary meal or associated with desserts (i.e., fruits). Furthermore, the visual food stimuli triggered a more negative shift in liking than did the food odours. Finally, the shift in wanting between pre- and post-meal state was more important than the shift in liking. These results suggest that alliesthesia may be influenced by both metabolic and non-metabolic factors.

Objectif: La perception du goût et les préférences alimentaires sont influencées par les hormones intervenant dans la régulation de l’homéostasie énergétique. Les objectifs de cette étude étaient : (1) de comparer la perception hédonique et gustative des aliments entre des sujets sains et des patients diabétiques de type 2 (DT2); (2) d’étudier chez ces derniers, l’impact d’un traitement par analogue du GLP-1 (Liraglutide). Patients et méthodes: Le plaisir à ingérer et l’envie de consommer des aliments lipidiques, protéinés et glucidiques ont été évalué chez trente patients DT2 et trente sujets sains. Les seuils de détection gustatifs pour les saveurs sucré, salé et amer ont également été mesurés. Les réponses des DT2 ont été étudiées avant et après trois mois de traitement par Liraglutide (1,2mg/jour). Observations: Les patients DT2 éprouvent un plaisir olfactif pour les aliments sucrés plus important que les sujets sains (p<0,001). En revanche, l’envie de consommer et le plaisir gustatif pour les produits sucrés sont significativement moins élevés chez les patients DT2 (p<0,01). Les patients DT2 ont une envie plus élevée de consommer des produits gras (p<0,01). Tout comme le plaisir induit par les aliments gras (p<0,05), cette envie est diminuée après trois mois de traitement par Liraglutide (p<0,01). Une diminution significative de la satiété (p<0,01) et de la masse corporelle (p<0,01) sont également observées suite au traitement. Les patients DT2 présentent une sensibilité gustative plus faible pour la saveur sucrée par rapport aux sujets sains (p<0,05). Cette sensibilité est restaurée au même niveau que celle des sujets sains après traitement. Discussion: Le diabète et le traitement par analogue GLP-1 ont un impact sur la perception hédonique et gustative des aliments chez l’homme. Ces observations présentent un intérêt non négligeable dans la prise en charge nutritionnelle des patients DT2 en surpoids. [Copyright &y& Elsevier]