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Taste Perception and Caffeine Consumption: An fMRI Study
Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356791/ https://www.ncbi.nlm.nih.gov/pubmed/30586867 http://dx.doi.org/10.3390/nu11010034 |
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author | Gramling, Laura Kapoulea, Eleni Murphy, Claire |
author_facet | Gramling, Laura Kapoulea, Eleni Murphy, Claire |
author_sort | Gramling, Laura |
collection | PubMed |
description | Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic resonance imaging (fMRI) to investigate group differences between caffeine consumers and non-consumers in blood-oxygenation-level-dependent (BOLD) activation during hedonic evaluation of taste. We scanned 14 caffeine consumers and 14 caffeine non-consumers at 3 Tesla, while they rated three tastes: caffeine (bitter), sucrose (sweet), and saccharin (sweet with bitter after taste), in aqueous solutions. Differences in BOLD activation were analyzed using voxel wise independent samples t-tests within Analysis of Functional Neuroimage (AFNI). Results indicated that during the hedonic evaluation of caffeine or sucrose, caffeine non-consumers had significantly greater activation in neuronal areas associated with memory and reward. During the hedonic evaluation of saccharin, caffeine consumers had significantly greater activation in areas associated with memory and information processing. The findings suggest caffeine consumption is associated with differential activation in neuronal areas involved in reward, memory, and information processing. Further research on intensity and hedonics of bitter and sweet stimuli in caffeine consumers and non-consumers will be of great interest to better understand the nature of differences in taste perception between caffeine consumers and non-consumers. |
format | Online Article Text |
id | pubmed-6356791 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63567912019-02-01 Taste Perception and Caffeine Consumption: An fMRI Study Gramling, Laura Kapoulea, Eleni Murphy, Claire Nutrients Article Caffeine is ubiquitous, yet its impact on central taste processing is not well understood. Although there has been considerable research on caffeine’s physiological and cognitive effects, there is a paucity of research investigating the effects of caffeine on taste. Here we used functional magnetic resonance imaging (fMRI) to investigate group differences between caffeine consumers and non-consumers in blood-oxygenation-level-dependent (BOLD) activation during hedonic evaluation of taste. We scanned 14 caffeine consumers and 14 caffeine non-consumers at 3 Tesla, while they rated three tastes: caffeine (bitter), sucrose (sweet), and saccharin (sweet with bitter after taste), in aqueous solutions. Differences in BOLD activation were analyzed using voxel wise independent samples t-tests within Analysis of Functional Neuroimage (AFNI). Results indicated that during the hedonic evaluation of caffeine or sucrose, caffeine non-consumers had significantly greater activation in neuronal areas associated with memory and reward. During the hedonic evaluation of saccharin, caffeine consumers had significantly greater activation in areas associated with memory and information processing. The findings suggest caffeine consumption is associated with differential activation in neuronal areas involved in reward, memory, and information processing. Further research on intensity and hedonics of bitter and sweet stimuli in caffeine consumers and non-consumers will be of great interest to better understand the nature of differences in taste perception between caffeine consumers and non-consumers. MDPI 2018-12-24 /pmc/articles/PMC6356791/ /pubmed/30586867 http://dx.doi.org/10.3390/nu11010034 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gramling, Laura Kapoulea, Eleni Murphy, Claire Taste Perception and Caffeine Consumption: An fMRI Study |
title | Taste Perception and Caffeine Consumption: An fMRI Study |
title_full | Taste Perception and Caffeine Consumption: An fMRI Study |
title_fullStr | Taste Perception and Caffeine Consumption: An fMRI Study |
title_full_unstemmed | Taste Perception and Caffeine Consumption: An fMRI Study |
title_short | Taste Perception and Caffeine Consumption: An fMRI Study |
title_sort | taste perception and caffeine consumption: an fmri study |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6356791/ https://www.ncbi.nlm.nih.gov/pubmed/30586867 http://dx.doi.org/10.3390/nu11010034 |
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