Funding agencies: This work funded by NIH grant R01 DK089070 to RVC and DAK, the Indiana CTSI (UL RR025761), and the Indiana Alcohol Research Center P60 AA07611.
The apéritif effect: Alcohol's effects on the brain's response to food aromas in women
Version of Record online: 25 JUN 2015
© 2015 The Obesity Society
Volume 23, Issue 7, pages 1386–1393, July 2015
How to Cite
Eiler, W. J.A., Džemidžić, M., Case, K. R., Soeurt, C. M., Armstrong, C. L.H., Mattes, R. D., O'Connor, S. J., Harezlak, J., Acton, A. J., Considine, R. V. and Kareken, D. A. (2015), The apéritif effect: Alcohol's effects on the brain's response to food aromas in women. Obesity, 23: 1386–1393. doi: 10.1002/oby.21109
Disclosure: The authors declared no conflict of interest.
Author contributions: DAK, RVC, and SJO conceived the experiments. MD conceived experiments and analyzed data. WJAE conceived and carried out experiments and analyzed data. KRC, CMS, and AJA carried out experiments. JH analyzed data. RDM and CLHA contributed to data interpretation. All authors were involved in writing the article and had final approval of the submitted and published versions.
- Issue online: 25 JUN 2015
- Version of Record online: 25 JUN 2015
- Manuscript Accepted: 10 MAR 2015
- Manuscript Revised: 3 MAR 2015
- Manuscript Received: 17 OCT 2014
- NIH. Grant Number: R01 DK089070
- Indiana CTSI. Grant Number: UL RR025761
- Indiana Alcohol Research Center. Grant Number: P60 AA07611
Consuming alcohol prior to a meal (an apéritif) increases food consumption. This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior. Using functional magnetic resonance imaging, we evaluated the blood oxygenation level dependent (BOLD) response to the food aromas of either roast beef or Italian meat sauce following pharmacokinetically controlled intravenous infusion of alcohol.
BOLD activation to food aromas in non-obese women (n = 35) was evaluated once during intravenous infusion of 6% v/v EtOH, clamped at a steady-state breath alcohol concentration of 50 mg%, and once during infusion of saline using matching pump rates. Ad libitum intake of roast beef with noodles or Italian meat sauce with pasta following imaging was recorded.
BOLD activation to food relative to non-food odors in the hypothalamic area was increased during alcohol pre-load when compared to saline. Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol.
An alcohol pre-load increased food consumption and potentiated differences between food and non-food BOLD responses in the region of the hypothalamus. The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.