Effect of carbonation on brain processing of sweet stimuli in humans

Francesco Di Salle, Elena Cantone, Maria Flavia Savarese, Adriana Aragri, Anna Prinster, Emanuele Nicolai, Giovanni Sarnelli, Maurizio Iengo, Maxime Buyckx, Rosario Cuomo

Research output: Contribution to journalArticle

Abstract

Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

Original languageEnglish
JournalGastroenterology
Volume145
Issue number3
DOIs
Publication statusPublished - Sep 2013

Fingerprint

Sucrose
Brain
Sweetening Agents
Food Preferences
Beverages
Magnetic Resonance Imaging

Keywords

  • Keywords Gustatory System fMRI Beverage Consumption Brain

ASJC Scopus subject areas

  • Gastroenterology

Cite this

Di Salle, F., Cantone, E., Savarese, M. F., Aragri, A., Prinster, A., Nicolai, E., ... Cuomo, R. (2013). Effect of carbonation on brain processing of sweet stimuli in humans. Gastroenterology, 145(3). https://doi.org/10.1053/j.gastro.2013.05.041

Effect of carbonation on brain processing of sweet stimuli in humans. / Di Salle, Francesco; Cantone, Elena; Savarese, Maria Flavia; Aragri, Adriana; Prinster, Anna; Nicolai, Emanuele; Sarnelli, Giovanni; Iengo, Maurizio; Buyckx, Maxime; Cuomo, Rosario.

In: Gastroenterology, Vol. 145, No. 3, 09.2013.

Research output: Contribution to journalArticle

Di Salle, F, Cantone, E, Savarese, MF, Aragri, A, Prinster, A, Nicolai, E, Sarnelli, G, Iengo, M, Buyckx, M & Cuomo, R 2013, 'Effect of carbonation on brain processing of sweet stimuli in humans', Gastroenterology, vol. 145, no. 3. https://doi.org/10.1053/j.gastro.2013.05.041
Di Salle, Francesco ; Cantone, Elena ; Savarese, Maria Flavia ; Aragri, Adriana ; Prinster, Anna ; Nicolai, Emanuele ; Sarnelli, Giovanni ; Iengo, Maurizio ; Buyckx, Maxime ; Cuomo, Rosario. / Effect of carbonation on brain processing of sweet stimuli in humans. In: Gastroenterology. 2013 ; Vol. 145, No. 3.
@article{dbcf09cb94654d32aa3d3e0158ede98f,
title = "Effect of carbonation on brain processing of sweet stimuli in humans",
abstract = "Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.",
keywords = "Keywords Gustatory System fMRI Beverage Consumption Brain",
author = "{Di Salle}, Francesco and Elena Cantone and Savarese, {Maria Flavia} and Adriana Aragri and Anna Prinster and Emanuele Nicolai and Giovanni Sarnelli and Maurizio Iengo and Maxime Buyckx and Rosario Cuomo",
year = "2013",
month = "9",
doi = "10.1053/j.gastro.2013.05.041",
language = "English",
volume = "145",
journal = "Gastroenterology",
issn = "0016-5085",
publisher = "W.B. Saunders Ltd",
number = "3",

}

TY - JOUR

T1 - Effect of carbonation on brain processing of sweet stimuli in humans

AU - Di Salle, Francesco

AU - Cantone, Elena

AU - Savarese, Maria Flavia

AU - Aragri, Adriana

AU - Prinster, Anna

AU - Nicolai, Emanuele

AU - Sarnelli, Giovanni

AU - Iengo, Maurizio

AU - Buyckx, Maxime

AU - Cuomo, Rosario

PY - 2013/9

Y1 - 2013/9

N2 - Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

AB - Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

KW - Keywords Gustatory System fMRI Beverage Consumption Brain

UR - http://www.scopus.com/inward/record.url?scp=84883197840&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84883197840&partnerID=8YFLogxK

U2 - 10.1053/j.gastro.2013.05.041

DO - 10.1053/j.gastro.2013.05.041

M3 - Article

C2 - 23714381

AN - SCOPUS:84883197840

VL - 145

JO - Gastroenterology

JF - Gastroenterology

SN - 0016-5085

IS - 3

ER -