Is it possible to dissociate 'liking' and 'wanting' for foods in humans? A novel experimental procedure
Is it possible to dissociate 'liking' and 'wanting' for foods in humans? A novel experimental procedure
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DOI：
10.1016/j.physbeh.2006.08.020
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发表时间：
2007-01-30
影响因子：
2.9
通讯作者：
Blundell, John E.
中科院分区：
文献类型：
--
作者：
Finlayson, Graham;King, Neil;Blundell, John E.
贝里奇模型（例如[贝里奇KC.食物奖励：欲望和喜欢的大脑基质]）。中国生物医学工程学报（英文版）；Berridge KC, Robinson T E.解析奖励。神经科学进展（英文版）；2006；行为神经科学中的动机概念。生理行为；2004；[81:179-209])概述了被认为介导食物奖励的不同的“喜欢”（享乐/情感）和“想要”（激励突出/动机）成分的大脑基质。了解食物奖励的两个方面可以帮助我们了解食物选择、食欲控制和过度消费。目前的研究报告了一种测量人类这些过程的程序的发展。研究人员使用了一种基于计算机的范式来评估人们对不同脂肪（高或低）和味道（咸或甜）的食物的“喜欢”（通过愉快度评分）和“想要”（通过强制选择的照相程序）。60名参与者在饥饿和随意用餐后完成了这个项目。研究结果表明，对一般食物类别的“喜欢”和“想要”之间存在一种状态（饥饿-满足）依赖的部分分离。在饥饿状态下，参与者“想要”高脂肪咸味bb0低脂肪咸味，“喜欢”程度没有相应的差异，“喜欢”高脂肪甜味bb1低脂肪甜味，但“想要”这些食物的程度没有差异。在饱腹状态下，参与者“喜欢”但不“想要”高脂咸味bb0低脂咸味bb1，“想要”但不“喜欢”低脂甜bb1高脂甜。饥饿时的“喜欢”和“想要”的差异大于饱足时的差异。这一过程为证明“喜欢”和“想要”可以在人类身上分离开来的概念提供了第一步，并且可以进一步开发出不同维度的食物。也可以设计其他实验程序来区分“喜欢”和“想要”。(c) 2006爱思唯尔公司版权所有。
Berridge's model (e.g. [Berridge KC. Food reward: Brain substrates of wanting and liking. Neurosci Biobehav Rev 1996;20:1-25.; Berridge KC, Robinson T E. Parsing reward. Trends Neurosci 2003;26:507-513.; Berridge KC. Motivation concepts in behavioral neuroscience. Physiol Behav 2004;81:179-209]) outlines the brain substrates thought to mediate food reward with distinct 'liking' (hedonic/affective) and 'wanting' (incentive salience/motivation) components. Understanding the dual aspects of food reward could throw light on food choice, appetite control and overconsumption. The present study reports the development of a procedure to measure these processes in humans. A computer-based paradigm was used to assess 'liking' (through pleasantness ratings) and 'wanting' (through forced-choice photographic procedure) for foods that varied in fat (high or low) and taste (savoury or sweet). 60 participants completed the program when hungry and after an ad libitum meal. Findings indicate a state (hungry-satiated)-dependent, partial dissociation between 'liking' and 'wanting' for generic food categories. In the hungry state, participants 'wanted' high-fat savoury > low-fat savoury with no corresponding difference in 'liking', and 'liked' high-fat sweet > low-fat sweet but did not differ in 'wanting' for these foods. In the satiated state, participants 'liked', but did not 'want', high-fat savoury > low-fat savoury, and 'wanted' but did not 'like' low-fat sweet > high-fat sweet. More differences in 'liking' and 'wanting' were observed when hungry than when satiated. This procedure provides the first step in proof of concept that 'liking' and 'wanting' can be dissociated in humans and can be further developed for foods varying along different dimensions. Other experimental procedures may also be devised to separate 'liking' and 'wanting'. (c) 2006 Elsevier Inc. All rights reserved.