背景问题:食品口味电子烟的神经处理和吸烟的影响
Ina M Hellmich1, Erna J Z Krüsemann1, Joris R H van der Hart2
1Centre for Health Protection, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, the Netherlands.
Biological psychology
|January 22, 2024
概括
甜味电子烟比味电子烟更受欢迎和需要,吸烟者和非吸烟者的神经反应相似. 对食物的风味偏好并不直接转化为电子烟的吸引力.
科学领域:
- 神经科学是一个神经科学.
- 药物成科学 药物成科学
- 消费者行为 消费者行为
背景情况:
- 电子烟将尼古丁与食品口味结合在一起,这引发了关于神经处理这些结合线索的疑问.
- 虽然甜味在电子烟中占主导地位,但味在食品中很常见,但在电子烟中很少见,尽管一般的食物偏好.
- 了解味道类型和背景如何影响神经和主观反应对于成研究至关重要.
研究的目的:
- 研究吸烟状态和风味类型 (甜味与味) 与实际食物相比,如何调节神经和主观对电子烟风味的反应.
- 检查取决于环境的大脑激活和自我报告的喜欢和想要,以应对食物气味在食品与电子烟的背景下.
主要方法:
- 功能磁共振成像 (fMRI) 用于测量22个轻度吸烟者和25个非吸烟者的大脑活动.
- 参与者在食物或电子烟环境中接触到甜味和味的气味.
- 在fMRI扫描期间,使用视觉模拟尺度收集了喜欢和想要的主观测量.
主要成果:
- 甜的电子烟线索比的电子烟线索更受欢迎和想要,激活前带带皮层更多.
- 在insula中观察到上下文依赖的激活,在电子烟环境中,味的气味比在食物环境中更不受欢迎.
- 吸烟者和非吸烟者对有味道的电子烟线索表现出类似的神经和主观反应.
结论:
- 来自食品的风味偏好原则并不直接适用于电子烟的设计和吸引力.
- 开发特别吸引吸烟者使用甜味和味风味的电子烟是一个重大挑战.
- 对电子烟风味的神经反应受到环境的影响,这表明风味,尼古丁和环境线索之间的复杂相互作用.
更多相关视频
10:44Comparing the Effects of Electronic Cigarette Vapor and Cigarette Smoke in a Novel In Vivo Exposure System
Published on: May 24, 2017
11.5K
08:39Generation of Electronic Cigarette Aerosol by a Third-Generation Machine-Vaping Device: Application to Toxicological Studies
Published on: August 25, 2018
25.5K
相关概念视频
Stimulants
198
Stimulants are substances that enhance neural activity and elevate dopamine levels in the brain, leading to their highly addictive nature. These drugs include cocaine, amphetamines, MDMA, caffeine, and nicotine, each with distinct mechanisms of action and varied health implications.
Cocaine can be administered via snorting, injection, or smoking. It primarily functions by blocking the reuptake of dopamine, resulting in a euphoric high characterized by an intense sensation of happiness and...
Cocaine can be administered via snorting, injection, or smoking. It primarily functions by blocking the reuptake of dopamine, resulting in a euphoric high characterized by an intense sensation of happiness and...
198
The Physiology of Taste
3.9K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.9K
Taste Buds and Receptors
2.0K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.0K
Gustation
48.0K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
48.0K
Neural Regulation
39.4K
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.
39.4K
