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Related Concept Videos

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

147
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...
147
Classical Conditioning in Daily Life01:17

Classical Conditioning in Daily Life

789
Classical conditioning, a fundamental principle of associative learning, explains various phenomena observed in daily life, such as fear development, the placebo effect, taste aversion, and drug habituation. These applications demonstrate the profound impact of associative learning on human behavior and physiological responses.
John B. Watson and Rosalie Rayner famously demonstrated the development of fear through classical conditioning in their experiment with Little Albert. They paired the...
789

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Correction: Pramesthi et al. Evaluating the Impact of Indonesia's National School Feeding Program (ProGAS) on Children's Nutrition and Learning Environment: A Mixed-Methods Approach. <i>Nutrients</i> 2025, <i>17</i>, 3575.

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Updated: Jul 9, 2025

A Treatment Package without Escape Extinction to Address Food Selectivity
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Reversal of Conditioned Food Aversion Using a Cognitive Intervention: A Sham-Controlled, Randomized, Parallel Study.

Adoracion Nieto1,2,3, Dan M Livovsky1,4, Fernando Azpiroz1,2,3

  • 1Digestive System Research Unit, University Hospital Vall d'Hebron, 08035 Barcelona, Spain.

Nutrients
|December 9, 2023
PubMed
Summary
This summary is machine-generated.

Cognitive interventions can reverse aversive conditioning of comfort foods, restoring their rewarding value and improving digestive wellbeing in healthy women. This study highlights the mind-body connection in food enjoyment.

Keywords:
Pavlovian conditioningaversive conditioningcognitive interventiondigestive sensationsdigestive wellbeingeating behaviourfood valencepostprandial symptoms

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Area of Science:

  • Neuroscience of eating behavior
  • Cognitive psychology
  • Gastroenterology

Background:

  • Aversive conditioning diminishes the pleasure derived from comfort foods.
  • Understanding how to reverse this learned aversion is crucial for restoring positive eating experiences.

Purpose of the Study:

  • To investigate the efficacy of a cognitive intervention in reversing aversive conditioning of a comfort meal.
  • To determine if this intervention can restore the hedonic (pleasurable) postprandial (after-meal) response.

Main Methods:

  • A randomized, sham-controlled, single-blind study involving 12 healthy women.
  • Aversive conditioning was induced by a masked fat overload preceding meal re-exposure.
  • The cognitive intervention involved disclosing the conditioning paradigm to the test group.

Main Results:

  • The comfort meal initially provided a rewarding experience, which was impaired by aversive conditioning.
  • Cognitive intervention successfully increased meal desire and enjoyment, improved digestive wellbeing and mood.
  • Intervention also reduced discomfort and postprandial fullness, restoring the meal's hedonic value.

Conclusions:

  • A mild, short-term aversion to a comfort meal can be reversed with a cognitive intervention in healthy women.
  • This proof-of-concept study demonstrates the potential of cognitive strategies in modulating food-related responses.