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A fish tale: flushing and pruritis after tuna ingestion

Joshua T Bucher1, Diane P Calello

  • 1Department of Emergency Medicine, Robert Wood Johnson Medical School, New Brunswick, New Jersey.

The Journal of Emergency Medicine
|August 13, 2013
PubMed
Summary

No abstract available in PubMed .

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Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...