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Hopwood CJ, Stahlmann AG, Bleidorn W, Thielmann I. Personality, self-knowledge, and meat reduction intentions. J Pers 2024; 92:1006-1023. [PMID: 37475581 DOI: 10.1111/jopy.12864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 05/13/2023] [Accepted: 07/06/2023] [Indexed: 07/22/2023]
Abstract
OBJECTIVE Meat consumption has a host of serious negative consequences for nonhuman animals, underprivileged humans, and the natural environment. Several interventions have been developed to encourage meat reduction but to relatively limited effect. There is also a range of established predictors of meat consumption, but much less is known about the factors that predict intentions to reduce meat consumption. The goal of this study was to determine the roles of personality and self-knowledge in meat reduction intentions. METHOD In this set of three preregistered studies, we tested brief interventions to encourage meat reduction intentions and examined personality predictors of intentions to reduce meat consumption. RESULTS We found no evidence that brief interventions with or without a self-knowledge component had a meaningful effect on changing meat reduction intentions. However, we found robust evidence for relatively small associations between intending to eat less meat and high Openness to Experience, high Emotionality, and perceiving meat reduction as moral behaviors. CONCLUSION Individual differences may be a more influential predictor of meat reduction intentions than brief interventions. Implications for promoting meat reduction are discussed.
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Affiliation(s)
| | | | - Wiebke Bleidorn
- Department of Psychology, University of Zurich, Zurich, Switzerland
| | - Isabel Thielmann
- Independent Research Group Personality, Identity, and Crime, Max Planck Institute for the Study of Crime, Security and Law, Freiburg, Germany
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2
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Çınar Ç, Perone P, Tybur JM. Four studies yield limited evidence for prepared (disgust) learning via evaluative conditioning. Appetite 2024; 196:107256. [PMID: 38342314 DOI: 10.1016/j.appet.2024.107256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2024]
Abstract
Prepared learning accounts suggest that specialized learning mechanisms increase the retention of associations linked to ancestrally-prevalent threats. Few studies have investigated specialized aversion learning for pathogen threats. In four pre-registered studies (N's = 515, 495, 164, 175), we employed an evaluative conditioning procedure to test whether foods (versus non-foods) are more readily associated with negative content associated with pathogens than negative content not associated with pathogens. Participants saw negatively valenced (either pathogen-relevant or -irrelevant), neutral or positively-valenced stimuli paired with meats and plants (in Studies 1 and 2) and with meats and abstract shapes (in Studies 3 and 4). They then evaluated each stimulus explicitly via self-reports (Studies 1-4) and implicitly via an Affect Misattribution Procedure (Studies 3 and 4). Linear mixed models revealed general evaluative conditioning effects, but inconsistent evidence for specialized (implicit or explicit) learning for a food-pathogen association. However, results from a mega-analysis across studies revealed stronger conditioning effects for meats paired with pathogen-relevant negative stimuli than pathogen-irrelevant negative stimuli.
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Affiliation(s)
- Çağla Çınar
- Department of Experimental and Applied Psychology, Vrije Universiteit Amsterdam, Amsterdam, the Netherlands; Institute for Brain and Behavior, Amsterdam, the Netherlands; Department of Psychology, University of Amsterdam, Amsterdam, the Netherlands.
| | - Paola Perone
- Department of Experimental and Applied Psychology, Vrije Universiteit Amsterdam, Amsterdam, the Netherlands; Institute for Brain and Behavior, Amsterdam, the Netherlands; TNO Human Performance, Netherlands Organization for Applied Scientific Research, the Netherlands
| | - Joshua M Tybur
- Department of Experimental and Applied Psychology, Vrije Universiteit Amsterdam, Amsterdam, the Netherlands; Institute for Brain and Behavior, Amsterdam, the Netherlands
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3
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Çınar Ç, Perone P, Tybur JM. WITHDRAWN: Four studies Yield limited evidence for prepared (disgust) learning via evaluative conditioning. Appetite 2024; 193:107047. [PMID: 37769850 DOI: 10.1016/j.appet.2023.107047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/28/2023] [Accepted: 09/17/2023] [Indexed: 10/03/2023]
Abstract
This article has been withdrawn at the request of the editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/policies/article-withdrawal.
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Affiliation(s)
- Çağla Çınar
- Vrije Universiteit Amsterdam, Amsterdam, Netherlands; Institute for Brain and Behavior, Amsterdam, Netherlands; University of Amsterdam, Amsterdam, Netherlands
| | - Paola Perone
- Vrije Universiteit Amsterdam, Amsterdam, Netherlands; Institute for Brain and Behavior, Amsterdam, Netherlands
| | - Joshua M Tybur
- Vrije Universiteit Amsterdam, Amsterdam, Netherlands; Institute for Brain and Behavior, Amsterdam, Netherlands
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4
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Lindroos A, Nickull S, Tybur JM, Källström M, Nousiainen N, Jern P. The Associations Between Pathogen Disgust Sensitivity, Meat Liking, Plant Liking and a Lifetime Prevalence of Anorexia Nervosa Among Finnish Women. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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5
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Becker E, Kozmér S, Aulbach MB, Lawrence NS. The relationship between meat disgust and meat avoidance-A chicken-and-egg problem. Front Nutr 2022; 9:958248. [PMID: 36118782 PMCID: PMC9479216 DOI: 10.3389/fnut.2022.958248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 08/15/2022] [Indexed: 11/29/2022] Open
Abstract
Feelings of disgust toward meat have been researched for at least 30 years, but so far the causal relationship that may link meat disgust and meat consumption has remained elusive. Two possible pathways have been proposed in previous literature: the more common pathway seems to be that meat disgust is developed after a transition to vegetarianism, potentially via the process of moralization and recruitment of (moral) disgust. Other accounts suggest the existence of a second pathway in which disgust initiates the avoidance of meat and this can be explained by existing theories of disgust functioning as a pathogen avoidance mechanism and meat serving as a pathogen cue. However, the evidence base for either relationship remains thin and to our knowledge no research has examined whether temporary meat abstention can lead to increases in meat disgust, as the first pathway suggests. We measured meat disgust and meat intake in n = 40 meat eaters before and after attempting a meat-free diet for 1 month (while taking part in the annual vegan campaign Veganuary). Although most participants lapsed to eating meat during this period, we found that reductions in meat intake during the month were predictive of increases in meat disgust afterwards. This supports the view that meat disgust is expressed as a result of meat avoidance in meat eaters. Implications for theoretical understanding of the relationship between meat disgust and meat avoidance, as well as the development of disgust based interventions are discussed.
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Affiliation(s)
- Elisa Becker
- Psychology Department, University of Exeter, Exeter, United Kingdom
| | - Stella Kozmér
- Psychology Department, University of Exeter, Exeter, United Kingdom
| | - Matthias B. Aulbach
- Centre for Cognitive Neuroscience, Department of Psychology, University of Salzburg, Salzburg, Austria
- School of Science, Aalto University, Espoo, Finland
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6
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Coricelli C, Rumiati RI, Rioux C. Implicit and explicit safety evaluation of foods: The importance of food processing. Appetite 2022; 175:106062. [PMID: 35500724 DOI: 10.1016/j.appet.2022.106062] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/14/2022] [Accepted: 04/22/2022] [Indexed: 11/15/2022]
Abstract
Identifying beneficial foods in the environment, while avoiding ingesting something toxic, is a crucial task humans face on a daily basis. Here we directly examined adults' implicit and explicit safety evaluations of the same foods presented with different degrees of processing, ranging from unprocessed (raw) to processed (cut or cooked). Moreover, we investigated whether individual characteristics (e.g., Body Mass Index, food neophobia and hunger) modulated their evaluations. We hypothesized that adults would associate the processed form of a food with safety more than its unprocessed form since processing techniques, which are ubiquitously applied in different cultures, often reduce the toxicity of foods, and signal previous human intervention and intended consumption. Adults (N = 109, 43 females) performed an implicit Go/No-Go association task (GNAT) online, assessing the association between safety attributes and food images differing on their degree of processing, both unfamiliar and familiar foods were used. Then each food was explicitly evaluated. Results revealed that individual self-reported characteristics affected both implicit and explicit evaluations. Individuals with excess weight and obesity had a strong and positive implicit association between processed foods and safety attributes, but explicitly rated cooked foods as the least safe overall, this latter result was found in highly neophobic individuals as well. Yet, at the explicit level, when looking at unfamiliar foods only, processed foods were rated safer than unprocessed foods by all participants. Our results are the first evidence that directly highlights the relevance of the degree of processing in food safety evaluation and suggest that thinking of the important tasks humans face regarding food selection enriches our understanding of food behaviors.
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Affiliation(s)
- C Coricelli
- International School for Advanced Studies (SISSA), via Bonomea, 265 - 34136, Trieste, Italy; Western University, 1151 Richmond St, London, ON, N6A 3K7, Canada.
| | - R I Rumiati
- International School for Advanced Studies (SISSA), via Bonomea, 265 - 34136, Trieste, Italy.
| | - C Rioux
- Max Planck Institute for Human Development, Lentzeallee, 94, 14195, Berlin, Germany.
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7
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Pauer S, Rutjens BT, Ruby MB, Perino G, van Harreveld F. Meating Conflict: Toward a Model of Ambivalence-Motivated Reduction of Meat Consumption. Foods 2022; 11:921. [PMID: 35407008 PMCID: PMC9040712 DOI: 10.3390/foods11070921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
An increasing number of people are concerned about eating meat, despite enjoying doing so. In the present research, we examined whether the desire to resolve this ambivalence about eating meat leads to a reduction in meat consumption. Our model of ambivalence-motivated meat reduction proposes that the pervasive nature of evaluative conflict motivates meat avoidance, and we highlight two potential mechanisms involved: the anticipation of ambivalence reduction through behavioral change, and information seeking for contents that facilitate meat reduction. Study 1 drew on a cross-sectional 6-day food diary with 7485 observations in a quota sample to investigate why meat-related ambivalence arises and to demonstrate the correlation of ambivalence with meat reduction. Two experiments investigated the causal direction of this association by showing that ambivalence-induced discomfort motivated participants to eat less meat when they introspected on their preexisting incongruent evaluations (Study 2 and 3), which was mediated by the aforementioned mechanisms involved (Study 3; preregistered). The studies utilized diverse samples from Germany, England, and the US (total N = 1192) and support the proposed model by indicating that behavioral change is an important coping strategy to resolve ambivalent discomfort in the context of meat consumption. Our model of ambivalence-motivated meat reduction contributes to theorizing on the consequences of ambivalence and the psychology of (not) eating meat.
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Affiliation(s)
- Shiva Pauer
- Department of Social Psychology, University of Amsterdam, 1001 NK Amsterdam, The Netherlands; (B.T.R.); (F.v.H.)
| | - Bastiaan T. Rutjens
- Department of Social Psychology, University of Amsterdam, 1001 NK Amsterdam, The Netherlands; (B.T.R.); (F.v.H.)
| | - Matthew B. Ruby
- School of Psychology and Public Health, La Trobe University, Melbourne 3086, Australia;
| | - Grischa Perino
- Faculty of Business, Economics and Social Sciences, University of Hamburg, 20146 Hamburg, Germany;
| | - Frenk van Harreveld
- Department of Social Psychology, University of Amsterdam, 1001 NK Amsterdam, The Netherlands; (B.T.R.); (F.v.H.)
- National Institute for Public Health and the Environment (RIVM), 3721 MA Bilthoven, The Netherlands
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8
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Kwasny T, Dobernig K, Riefler P. Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001-2019. Appetite 2021; 168:105739. [PMID: 34648912 DOI: 10.1016/j.appet.2021.105739] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 07/16/2021] [Accepted: 10/06/2021] [Indexed: 01/28/2023]
Abstract
A reduction of meat consumption and shift to plant-based diets, especially in industrialized countries, is acknowledged as crucial for reaching climate targets, addressing public health problems, and protecting animal welfare. While scholarly research distilled drivers of meat consumption and barriers to its reduction, insights into the effectiveness of measures to initiate such a profound change in consumer behaviour are relatively scarce. This paper presents a systematic literature review on consumption-side interventions in the context of meat consumption across scholarly disciplines. Our analysis confirms that existing research predominantly assessed interventions addressing personal factors of behavioural change such as knowledge and emotions. Whether these interventions are effective depends on whether information (i) is provided on health, animal welfare or environmental effects, (ii) is emotionally or cognitively framed, and (iii) is aligned with consumers' information needs. Moreover, linking meat to living animals or to the humanness of animals activates negative emotions and, thus, reduces meat consumption. Further, increasing the visibility and variety of vegetarian dishes in food environments decreases meat-eating. Also, educational courses on how to shop and cook vegetarian food are effective in reducing meat consumption. There is less evidence on the effectiveness of interventions addressing socio-cultural factors such as social norms. Regarding future research directions, existing research mainly investigated the influence of interventions on attitudes and behavioural intentions. Hence, there is still a need for studies to assess more long-term effects of intervention measures on actual meat consumption and their potential to initiate fundamental changes in dietary habits.
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Affiliation(s)
- Tatjana Kwasny
- University of Applied Sciences Wiener Neustadt, Institute of Marketing & Sales, Schloegelgasse 22-26, 2700, Wiener Neustadt, Austria; University of Natural Resources and Life Sciences, Institute of Marketing & Innovation, Feistmantelstrasse 4, 1180, Vienna, Austria.
| | - Karin Dobernig
- University of Applied Sciences Wiener Neustadt, Institute for Sustainability, Zeiselgraben 4, 3250, Wieselburg, Austria; WU Vienna University of Economics and Business, Institute for Ecological Economics, Welthandelsplatz 1/D5/Level 3, 1020, Vienna, Austria.
| | - Petra Riefler
- University of Natural Resources and Life Sciences, Institute of Marketing & Innovation, Feistmantelstrasse 4, 1180, Vienna, Austria.
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9
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Becker E, Lawrence NS. Meat disgust is negatively associated with meat intake - Evidence from a cross-sectional and longitudinal study. Appetite 2021; 164:105299. [PMID: 33965435 DOI: 10.1016/j.appet.2021.105299] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 04/29/2021] [Accepted: 05/02/2021] [Indexed: 11/17/2022]
Abstract
Meat consumption is increasingly seen as unsustainable, unhealthy, and unethical. Understanding what factors help people reduce their meat intake is urgently needed. One such factor is meat disgust, a feeling reported by many vegetarians, and which could be a promising basis for meat reduction interventions. However, meat disgust and its impact on meat consumption is poorly understood. We examined meat disgust and its role in vegetarianism and reducing meat intake in a cross-sectional and longitudinal online study. We measured self-reported meat consumption, meat disgust (by self-report and Implicit Association Test), meat liking, self-control, and disgust sensitivity in N = 711 adults (57% omnivores, 28% flexitarians, 15% vegetarians) recruited from a community cohort. Results showed that 73% of vegetarians can be classified as 'meat disgusted', and that meat disgust predicted meat intake better than self-control in omnivores and flexitarians at baseline. Following up a sub-sample of participants (N = 197) after six months revealed that changes in meat intake over time were also associated with changes in meat disgust. This is the first study to quantify the impact of meat disgust on (changes in) meat consumption and its prevalence in the vegetarian and the general population. Our findings advance research into meat disgust and encourage the development of disgust-based interventions to reduce meat intake.
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Affiliation(s)
- Elisa Becker
- School of Psychology, College of Life and Environmental Sciences, University of Exeter, Exeter, EX4 4QG, UK.
| | - Natalia S Lawrence
- School of Psychology, College of Life and Environmental Sciences, University of Exeter, Exeter, EX4 4QG, UK.
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10
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The multidimensional nature of food neophobia. Appetite 2021; 162:105177. [PMID: 33667498 DOI: 10.1016/j.appet.2021.105177] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 02/12/2021] [Accepted: 02/19/2021] [Indexed: 11/22/2022]
Abstract
People vary in their willingness to try new foods. This variation, which is most frequently measured using the Food Neophobia Scale (FNS; Pliner & Hobden, 1992), has been interpreted as unidimensional. In four studies (N's = 210, 306, 160, and 161), we 1) demonstrate that food neophobia varies across meat and plant dimensions, 2) explore the validity of a measure of meat and plant neophobia, and 3) test whether these food neophobia dimensions predict decisions to eat a novel food item (i.e., a snack bar that contains insects). Mixed-effects model across the four studies indicated that the two dimensions differentially relate to a number of variables, including disgust sensitivity, animal empathy, and masculinity. Women scored higher on meat neophobia than men, but the sexes did not differ on plant neophobia. Only meat neophobia uniquely predicted eating a novel insect-based snack bar. Overall, these results extend knowledge regarding orientations toward novel foods.
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11
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Harguess JM, Crespo NC, Hong MY. Strategies to reduce meat consumption: A systematic literature review of experimental studies. Appetite 2020; 144:104478. [DOI: 10.1016/j.appet.2019.104478] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Revised: 09/10/2019] [Indexed: 10/25/2022]
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12
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Giving pork the chop: Response inhibition training to reduce meat intake. Appetite 2019; 141:104315. [DOI: 10.1016/j.appet.2019.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/16/2019] [Accepted: 06/05/2019] [Indexed: 01/16/2023]
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13
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Tybur JM, Çınar Ç, Karinen AK, Perone P. Why do people vary in disgust? Philos Trans R Soc Lond B Biol Sci 2019; 373:rstb.2017.0204. [PMID: 29866917 PMCID: PMC6000141 DOI: 10.1098/rstb.2017.0204] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/12/2018] [Indexed: 12/24/2022] Open
Abstract
People vary in the degree to which they experience disgust toward—and, consequently, avoid—cues to pathogens. Prodigious work has measured this variation and observed that it relates to, among other things, personality, psychopathological tendencies, and moral and political sentiments. Less work has sought to generate hypotheses aimed at explaining why this variation exists in the first place, and even less work has evaluated how well data support these hypotheses. In this paper, we present and review the evidence supporting three such proposals. First, researchers have suggested that variability reflects a general tendency to experience anxiety or emotional distress. Second, researchers have suggested that variability arises from parental modelling, with offspring calibrating their pathogen avoidance based on their parents' reactions to pathogen cues. Third, researchers have suggested that individuals calibrate their disgust sensitivity to the parasite stress of the ecology in which they develop. We conclude that none of these hypotheses is supported by existing data, and we propose directions for future research aimed at better understanding this variation. This article is part of the Theo Murphy meeting issue ‘Evolution of pathogen and parasite avoidance behaviours’.
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Affiliation(s)
- Joshua M Tybur
- Department of Experimental and Applied Psychology, 1081 HV Amsterdam, The Netherlands .,Institute of Brain and Behaviour, Amsterdam, The Netherlands
| | - Çağla Çınar
- Department of Experimental and Applied Psychology, 1081 HV Amsterdam, The Netherlands
| | - Annika K Karinen
- Department of Experimental and Applied Psychology, 1081 HV Amsterdam, The Netherlands
| | - Paola Perone
- Department of Experimental and Applied Psychology, 1081 HV Amsterdam, The Netherlands
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14
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Murray DR, Prokosch ML, Airington Z. PsychoBehavioroimmunology: Connecting the Behavioral Immune System to Its Physiological Foundations. Front Psychol 2019; 10:200. [PMID: 30804853 PMCID: PMC6378957 DOI: 10.3389/fpsyg.2019.00200] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Accepted: 01/21/2019] [Indexed: 01/07/2023] Open
Abstract
Although infectious disease has posed a significant and persistent threat to human survival and welfare throughout history, only recently have the psychological and behavioral implications of disease threat become a topic of research within the behavioral sciences. This growing body of work has revealed a suite of affective and cognitive processes that motivate the avoidance of disease-causing objects and situations—a cascade of processes loosely conceptualized as a “behavioral immune system (BIS).” Recent BIS research has linked disease threat to a surprisingly broad set of psychological and behavioral phenomena. However, research examining how the BIS is nested within our broader physiology is only beginning to emerge. Here, we review research that has begun to elucidate the physiological foundations of the BIS—at the levels of sensory modalities, cells, and genes. We also discuss the future of this work.
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Affiliation(s)
- Damian R Murray
- Department of Psychology, Tulane University, New Orleans, LA, United States
| | | | - Zachary Airington
- Department of Psychology, Tulane University, New Orleans, LA, United States
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15
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Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Development and validation of the Food Disgust Picture Scale. Appetite 2018; 125:367-379. [DOI: 10.1016/j.appet.2018.02.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 02/09/2018] [Accepted: 02/19/2018] [Indexed: 11/24/2022]
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17
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Dess NK, Dobson K, Roberts BT, Chapman CD. Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium. Chem Senses 2017; 42:381-392. [PMID: 28334357 DOI: 10.1093/chemse/bjx017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Behavioral responses to sweeteners have been used to study the evolution, mechanisms, and functions of taste. Occidental low and high saccharin consuming rats (respectively, LoS and HiS) have been selectively outbred on the basis of saccharin intake and are a valuable tool for studying variation among individuals in sweetener intake and its correlates. Relative to HiS rats, LoS rats consume smaller amounts of all nutritive and nonnutritive sweeteners tested to date, except aspartame. The lines also differ in intake of the commercial product Splenda; the roles of sucralose and saccharides in the difference are unclear. The present study extends prior work by examining intake of custom mixtures of sucralose, maltodextrin, and sugars and Splenda by LoS and HiS rats (Experiment 1A-1D), stevia and a constituent compound (rebaudioside A; Experiment 2A-2E), and acesulfame potassium tested at several concentrations or with 4 other sweeteners at one concentration each (Experiment 3A-3B). Results indicate that aversive side tastes limit intake of Splenda, stevia, and acesulfame potassium, more so among LoS rats than among HiS rats. In addition, regression analyses involving 5 sweeteners support the idea that both sweetness and bitterness are needed to account for intake of nonnutritive sweeteners, more so among LoS rats. These findings contribute to well developed and emerging literatures on sweetness and domain-general processes related to gustation.
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Affiliation(s)
- Nancy K Dess
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles, CA 90041, USA
| | - Kiana Dobson
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles, CA 90041, USA
| | - Brandon T Roberts
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles, CA 90041, USA
| | - Clinton D Chapman
- Department of Psychology, Occidental College, 1600 Campus Road, Los Angeles, CA 90041, USA
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