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Related Concept Videos

Regulation of Food Intake01:30

Regulation of Food Intake

139
Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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Neural Regulation01:37

Neural Regulation

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Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.
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Related Experiment Video

Updated: May 9, 2025

Assessment of Social Transmission of Food Preferences Behaviors
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Food Inhibitory Control and Reward Responsiveness in Healthy Aging.

Marilena Aiello1, Giovanni Ottoboni1, Rabih Chattat1

  • 1Department of Psychology, Alma Mater Studiorum-Università di Bologna, Bologna, Italy.

The Journals of Gerontology. Series B, Psychological Sciences and Social Sciences
|May 7, 2025
PubMed
Summary
This summary is machine-generated.

Healthy aging leads to reduced food responses due to lower reward sensitivity, not impaired self-control. This finding impacts dietary interventions for older adults.

Keywords:
BMIGo/no-goLikingWanting

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Area of Science:

  • Gerontology
  • Neuroscience
  • Nutritional Science

Background:

  • Human dietary choices involve complex cognitive processes, balancing metabolic needs with gratification.
  • Ageing impacts cognitive functions and motivational systems, potentially altering food-related behaviors.

Purpose of the Study:

  • To investigate how ageing affects responses to food stimuli.
  • To determine if ageing enhances food responses due to reduced inhibitory control or decreases them due to motivational system decline.

Main Methods:

  • Recruited young (20-30 years) and older adults (65-91 years) without obesity.
  • Assessed explicit liking, wanting, and perceived healthiness of foods.
  • Utilized affective priming and food go/no-go tasks to measure affective reactions and inhibitory control.

Main Results:

  • Older adults showed reduced liking and wanting for foods compared to younger adults.
  • No significant increase in impulsivity or implicit food preferences was observed in older adults.
  • No correlation between perceived food healthiness and reward responsiveness in older adults.

Conclusions:

  • Healthy ageing is associated with diminished food responsiveness linked to lower reward responsiveness.
  • Age-related changes in food motivation, rather than inhibitory control, influence dietary behavior.
  • Findings are crucial for developing targeted nutritional interventions to improve older adults' health and quality of life.