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Journal articles on the topic 'Food aversions'

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Published: 4 June 2021

Last updated: 8 February 2022

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1

Ralphs, Michael H., and Frederick D. Provenza. "Conditioned food aversions: principles and practices, with special reference to social facilitation." Proceedings of the Nutrition Society 58, no. 4 (November 1999): 813–20. http://dx.doi.org/10.1017/s002966519900110x.

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Conditioned food aversion is a powerful experimental tool to modify animal diets. We have also investigated it as a potential management tool to prevent livestock from grazing poisonous plants such as tall larkspur (Delphinium barbeyi), white locoweed (Oxytropis sericea) and ponderosa pine (Pinus ponderosa) on western US rangelands. The following principles pertain to increasing the strength and longevity of aversions: mature animals retain aversions better than young animals; novelty of the plant is important, although aversions can be created to familiar plants; LiCl is the most effective emetic, and the optimum dose for cattle is 200 mg/kg body weight; averted animals should be grazed separately from non-averted animals to avoid the influence of social facilitation which can rapidly extinguish aversions. Social facilitation is the most important factor preventing widespread application of aversive conditioning. When averted animals see other animals eat the target food they will sample it, and if there is no adverse reaction they will continue eating and extinguish the aversion. However, if averted animals can be grazed separately, aversions will persist. Aversive conditioning may provide an effective management tool to prevent animals from eating palatable poisonous plants that cause major economic loss.

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2

Vaz, Francisco J., Tomás Alcaina, and Juan A. Guisado. "Food aversions in eating disorders." International Journal of Food Sciences and Nutrition 49, no. 3 (January 1998): 181–86. http://dx.doi.org/10.3109/09637489809086409.

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3

RILEY, ANTHONY L., and DIANE L. TUCK. "Conditioned Food Aversions: A Bibliography." Annals of the New York Academy of Sciences 443, no. 1 Experimental (June 1985): 381–437. http://dx.doi.org/10.1111/j.1749-6632.1985.tb27087.x.

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4

Cashdan, Elizabeth. "Adaptiveness of food learning and food aversions in children." Social Science Information 37, no. 4 (December 1998): 613–32. http://dx.doi.org/10.1177/053901898037004003.

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This paper uses an evolutionary perspective to explain features of food learning in human children. Data from Western parents indicate that (1) children are least picky about foods when they are between one and two years of age, (2) vegetables are frequently refused by children, and (3) children have a tendency to eat foods one at a time rather than mixed together. Adaptive explanations for these patterns are suggested, together with supporting evidence from studies of the ontogeny of human and non-human primate diet choice. The following arguments are made: (1) age difference in receptiveness to new foods is consistent with the existence of a sensitive period for learning about food; (2) since leaves and other non-fruit plant parts often contain toxic secondary compounds and young animals are less able to detoxify these chemicals than are adults, an initial dislike of vegetables may function to protect young children against the risk of poisoning; (3) a preference for easily identifiable foods eaten separately may be an evolved preference that aids in identification of the food and the consequences of eating it.

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5

Demissie, Tsegaye, N. M. Muroki, and Wambui Kogi-Makau. "Food Aversions and Cravings during Pregnancy: Prevalence and Significance for Maternal Nutrition in Ethiopia." Food and Nutrition Bulletin 19, no. 1 (January 1998): 20–26. http://dx.doi.org/10.1177/156482659801900104.

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A cross-sectional study of the nutritional significance of food aversions and cravings during pregnancy was conducted on 295 women in southern Ethiopia between February and May 1995. A questionnaire was used to collect data on dietary practices. Mid-upper-arm circumference (MUAC), triceps skinfold thickness (TSFT), and weight measurements were used to assess nutritional status. Slightly fewer than three-quarters (71%) of the women craved one or more foods, whereas about two-thirds (65%) avoided at least one food. Cereal foods, despite being staple foods in the area, were avoided by more women (41%) than any other foods. Livestock products, which were scarce at the time of the study, were craved by more women (55%) than any other foods. Comparisons using various anthropometric indicators revealed that women who avoided foods had significantly higher MUAC and TSFT than those who did not ( p < .05), whereas there was no difference in nutritional status between women who craved foods and those who did not. However, those craving women who managed to get the desired foods had significantly higher weight gain ( p < .05), but not significantly higher MUAC or TSFT, than those who did not. Aversion and craving were positively associated (χ2 = 10.66, p < .001; odds ratio, 2.36). Thus, women who avoided foods were 2.4 times more likely to crave foods than those who did not avoid foods. This implies that aversion and craving are complementary processes geared towards ensuring optimal nutrition during pregnancy. Aversion results in the avoidance of monotonous diets, whereas craving calls for varied and nutritious foods. More research, however, is needed before such a conclusion is warranted.

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6

Bernstein, Ilene L. "Development of food aversions during illness." Proceedings of the Nutrition Society 53, no. 1 (March 1994): 131–37. http://dx.doi.org/10.1079/pns19940016.

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7

KIEFER, STEPHEN W. "Neural Mediation of Conditioned Food Aversions." Annals of the New York Academy of Sciences 443, no. 1 Experimental (June 1985): 100–109. http://dx.doi.org/10.1111/j.1749-6632.1985.tb27066.x.

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8

KULKOSKY, PAUL J. "Conditioned Food Aversions and Satiety Signals." Annals of the New York Academy of Sciences 443, no. 1 Experimental (June 1985): 330–47. http://dx.doi.org/10.1111/j.1749-6632.1985.tb27083.x.

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9

De Silva, P., and S. Rachman. "Human food aversions: Nature and acquisition." Behaviour Research and Therapy 25, no. 6 (1987): 457–68. http://dx.doi.org/10.1016/0005-7967(87)90053-2.

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10

Mattes, Richard D. "Learned food aversions: A family study." Physiology & Behavior 50, no. 3 (September 1991): 499–504. http://dx.doi.org/10.1016/0031-9384(91)90536-w.

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11

Cohen, Sheldon G. "Avicenna on Food Aversions and Dietary Prescriptions." Allergy and Asthma Proceedings 13, no. 4 (July 1, 1992): 199–203. http://dx.doi.org/10.2500/108854192778817194.

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12

Provenza, Frederick D., Luis Ortega-Reyes, Cody B. Scott, Justin J. Lynch, and Elizabeth A. Burritt. "Antiemetic drugs attenuate food aversions in sheep." Journal of Animal Science 72, no. 8 (August 1, 1994): 1989–94. http://dx.doi.org/10.2527/1994.7281989x.

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13

Midkiff, Eleanor E., and Ilene L. Bernstein. "Targets of learned food aversions in humans." Physiology & Behavior 34, no. 5 (May 1985): 839–41. http://dx.doi.org/10.1016/0031-9384(85)90387-7.

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14

Cannon, Dale S., Isaac L. Crawford, and Laura E. Carrell. "Zinc deficiency conditions food aversions in rats." Physiology & Behavior 42, no. 3 (January 1988): 245–47. http://dx.doi.org/10.1016/0031-9384(88)90077-7.

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15

Crystal, Susan R., Deborah J. Bowen, and Ilene L. Bernstein. "Morning Sickness and Salt Intake, Food Cravings, and Food Aversions." Physiology & Behavior 67, no. 2 (August 1999): 181–87. http://dx.doi.org/10.1016/s0031-9384(99)00055-4.

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16

Parker, Linda, and Krista Jensen. "Food aversions: Taste reactivity responses elicited by lithium-paired food." Pharmacology Biochemistry and Behavior 41, no. 1 (January 1992): 239–40. http://dx.doi.org/10.1016/0091-3057(92)90090-3.

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17

Knaapila, Antti, Mari Sandell, and Hanna Lagström. "Food aversions and food neophobia in parents of young children." Appetite 130 (November 2018): 309. http://dx.doi.org/10.1016/j.appet.2018.05.206.

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18

Scott, Christina L., and Ronald G. Downey. "Types of Food Aversions: Animal, Vegetable, and Texture." Journal of Psychology 141, no. 2 (March 2007): 127–34. http://dx.doi.org/10.3200/jrlp.141.2.127-134.

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19

Rolls, Barbara J. "Conditioned Food Aversions: A Diversity of New Insights." Contemporary Psychology: A Journal of Reviews 31, no. 12 (December 1986): 990–91. http://dx.doi.org/10.1037/024349.

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20

Andresen, Graciela V., Leann L. Birch, and Patricia A. Johnson. "The scapegoat effect on food aversions after chemotherapy." Cancer 66, no. 7 (October 1, 1990): 1649–53. http://dx.doi.org/10.1002/1097-0142(19901001)66:7<1649::aid-cncr2820660733>3.0.co;2-7.

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21

Thorhallsdottir, A. G., F. D. Provenza, and D. F. Balph. "Social influences on conditioned food aversions in sheep." Applied Animal Behaviour Science 25, no. 1-2 (January 1990): 45–50. http://dx.doi.org/10.1016/0168-1591(90)90068-o.

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22

Pelchat, Marcia, and Janet L. LaChaussee. "Food Cravings and Taste Aversions in the Elderly." Appetite 23, no. 2 (October 1994): 193. http://dx.doi.org/10.1006/appe.1994.1046.

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23

GRILL, HARVEY J. "PART II. PHYSIOLOGICAL SUBSTRATES OF CONDITIONED FOOD AVERSIONS: Introduction: Physiological Mechanisms in Conditioned Taste Aversions." Annals of the New York Academy of Sciences 443, no. 1 Experimental (June 1985): 67–88. http://dx.doi.org/10.1111/j.1749-6632.1985.tb27064.x.

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24

Navarrete, Carlos David, and Daniel Fessler. "Meat Is Good to Taboo: Dietary Proscriptions as a Product of the Interaction of Psychological Mechanisms and Social Processes." Journal of Cognition and Culture 3, no. 1 (2003): 1–40. http://dx.doi.org/10.1163/156853703321598563.

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AbstractComparing food taboos across 78 cultures, this paper demonstrates that meat, though a prized food, is also the principal target of proscriptions. Reviewing existing explanations of taboos, we find that both functionalist and symbolic approaches fail to account for meat's cross-cultural centrality and do not reflect experience-near aspects of food taboos, principal among which is disgust. Adopting an evolutionary approach to the mind, this paper presents an alternative to existing explanations of food taboos. Consistent with the attendant risk of pathogen transmission, meat has special salience as a stimulus for humans, as animal products are stronger elicitors of disgust and aversion than plant products. We identify three psychosocial processes, socially-mediated ingestive conditioning, egocentric empathy, and normative moralization, each of which likely plays a role in transforming individual disgust responses and conditioned food aversions into institutionalized food taboos.

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25

Bernstein, I. L., C. M. Treneer, and J. N. Kott. "Area postrema mediates tumor effects on food intake, body weight, and learned aversions." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 249, no. 3 (September 1, 1985): R296—R300. http://dx.doi.org/10.1152/ajpregu.1985.249.3.r296.

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Growth of a Leydig cell [LTW (m)] tumor in rats is associated with the development of significant hypophagia and severe aversions to the available diet. Lesions of the area postrema and nearby caudal medial area of the solitary tract were found to block or greatly attenuate the anorexia and food aversions that typically accompany the growth of this tumor. Thus these tumor-induced symptoms may be associated with the detection of blood-borne chemicals by cells located in or near the area postrema.

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26

Murcott, Anne. "On the Altered Appetites of Pregnancy: Conceptions of Food, Body and Person." Sociological Review 36, no. 4 (November 1988): 733–64. http://dx.doi.org/10.1111/j.1467-954x.1988.tb00706.x.

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Ethnographic interview data recording the experience of alterations in appetite in pregnancy, notably aversions to and cravings for food are reported. These data are interpreted in the light of symbolic interactionist insights into the process of self-indication, the process whereby people's sense of self and identity entails the attribution of meaning to the world in which they find themselves, a world that includes their own bodily self. Aversions appear unequivocally identifiable, but doubts arise about cravings – doubts that are conceptualised with reference to a sense of body, of self and conception of moral worth.

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27

Patil, Crystal L., and Sera L. Young. "Biocultural Considerations of Food Cravings and Aversions: An Introduction." Ecology of Food and Nutrition 51, no. 5 (September 2012): 365–73. http://dx.doi.org/10.1080/03670244.2012.696007.

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28

Coronios‐Vargas, Mary, R. B. Toma, R. V. Tuveson, and Iris M. Schutz. "Cultural influences on food cravings and aversions during pregnancy." Ecology of Food and Nutrition 27, no. 1 (March 1992): 43–49. http://dx.doi.org/10.1080/03670244.1992.9991224.

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29

Mattes, Richard D. "Prevention of food aversions in cancer patients during treatment." Nutrition and Cancer 21, no. 1 (January 1994): 13–24. http://dx.doi.org/10.1080/01635589409514300.

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30

O’Connor, Cheryl E., and Lindsay R. Matthews. "Duration of Cyanide-Induced Conditioned Food Aversions in Possums." Physiology & Behavior 62, no. 4 (October 1997): 931–33. http://dx.doi.org/10.1016/s0031-9384(97)00175-3.

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31

MATTES, RICHARD D., CATHY ARNOLD, and MARCIA BORAAS. "Blocking Learned Food Aversions in Cancer Patients Receiving Chemotherapy." Annals of the New York Academy of Sciences 510, no. 1 Olfaction and (November 1987): 478–79. http://dx.doi.org/10.1111/j.1749-6632.1987.tb43596.x.

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32

De Silva, P. "The modification of human food aversions: A preliminary study." Journal of Behavior Therapy and Experimental Psychiatry 19, no. 3 (September 1988): 217–20. http://dx.doi.org/10.1016/0005-7916(88)90044-4.

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33

Meijerink, W. J. H. J., J. M. J. Hoefnagels, M. M. J. Rouflart, P. B. Soeters, and M. F. von Meyenfeldt. "Incidence of food aversions and anorexia in cancer patients." Clinical Nutrition 9 (January 1990): 22. http://dx.doi.org/10.1016/0261-5614(90)90209-b.

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34

Rabinowitz, Lawrence, Thomas W. Castonguay, and John C. Rutledge. "Aldosterone reverses potassium-induced food aversions in adrenalectomized rats." Physiology & Behavior 42, no. 2 (January 1988): 137–40. http://dx.doi.org/10.1016/0031-9384(88)90288-0.

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35

Graziose, Matthew M. "Why Do We Choose Certain Foods?" American Biology Teacher 78, no. 1 (January 1, 2016): 62–66. http://dx.doi.org/10.1525/abt.2016.78.1.62.

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Research into human eating behavior is complex. Innate preferences for sweet and aversions to bitter tastes may explain why we choose certain foods. Some segments of the population, called “supertasters,” are more sensitive to bitter-tasting foods because of a genetic polymorphism. These individuals may reject bitter vegetables like broccoli, potentially putting them at risk for obesity and chronic disease. However, learned associations with food, including rewards, social experiences, and modeling, have also been shown to explain food choice. The respective roles of taste and learning in food choice are explored here in a classroom investigation designed for undergraduates.

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36

Clapperton, B. Kay, Lindsay R. Matthews, Matthew S. Fawkes, and Allan J. Pearson. "Lithium and Cyanide-Induced Conditioned Food Aversions in Brushtail Possums." Journal of Wildlife Management 60, no. 1 (January 1996): 195. http://dx.doi.org/10.2307/3802055.

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37

Bell, S. "Effects of Food Deprivation on Conditioned Taste Aversions in Rats." Pharmacology Biochemistry and Behavior 60, no. 2 (June 1998): 459–66. http://dx.doi.org/10.1016/s0091-3057(98)00024-0.

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38

Scalera, Giuseppe. "Effects of Conditioned Food Aversions on Nutritional Behavior in Humans." Nutritional Neuroscience 5, no. 3 (January 2002): 159–88. http://dx.doi.org/10.1080/10284150290013059.

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39

Wright, Geraldine A., Julie A. Mustard, Nicola K. Simcock, Alexandra A. R. Ross-Taylor, Lewis D. McNicholas, Alexandra Popescu, and Frédéric Marion-Poll. "Parallel Reinforcement Pathways for Conditioned Food Aversions in the Honeybee." Current Biology 20, no. 24 (December 2010): 2234–40. http://dx.doi.org/10.1016/j.cub.2010.11.040.

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40

Mattes, Richard D., Walter J. Curran, William Powlis, and Richard Whittington. "A descriptive study of learned food aversions in radiotherapy patients." Physiology & Behavior 50, no. 6 (December 1991): 1103–9. http://dx.doi.org/10.1016/0031-9384(91)90568-9.

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41

McKerracher, Luseadra, Mark Collard, and Joseph Henrich. "Food Aversions and Cravings during Pregnancy on Yasawa Island, Fiji." Human Nature 27, no. 3 (May 14, 2016): 296–315. http://dx.doi.org/10.1007/s12110-016-9262-y.

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42

EPOPE, JANET, JEAN D. SKINNER, and BETTY RUTH CARRUTH. "Cravings and aversions of pregnant adolescents." Journal of the American Dietetic Association 92, no. 12 (December 1992): 1479–82. http://dx.doi.org/10.1016/s0002-8223(21)00931-7.

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43

Burritt, E. A., and F. D. Provenza. "Food aversion learning in sheep: persistence of conditioned taste aversions to palatable shrubs (Cercocarpus montanus and Amelanchier alnifolia)." Journal of Animal Science 68, no. 4 (April 1, 1990): 1003–7. http://dx.doi.org/10.2527/1990.6841003x.

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Abstract We studied the persistence of conditioned taste aversions in sheep and whether or not sheep averted to one shrub species would avoid another shrub species. Three-month-old lambs were averted to the shrub Cercocarpus montanus by pairing its ingestion with lithium chloride (LiCl), a nonlethal gastrointestinal poison. When lambs were yearlings, they were offered C. montanus plants growing in 8-liter pots. During the persistence trial, averted sheep took fewer (P < .05) bites of C. montanus than controls did (19 vs 64 bites/sheep, respectively). Following the persistence trial, sheep that had been previously averted to C. montanus and consumed C. montanus received LiCl. Complete aversion to C. montanus was re-established in previously averted sheep with a single dose of LiCl. When sheep previously averted to C. montanus were offered potted Amelanchier alnifolia shrubs, averted sheep consumed 21 bites of A. alnifolia but controls consumed 58 bites (P < .05). This result suggests that previously averted sheep were either more food neophobic than controls or generalized their aversion from C. montanus to A. alnifolia. As with C. montanus, a single dose of LiCl completely averted sheep to A. alnifolia. When sheep grazed a pasture containing C. montanus and A. alnifolia averted sheep took fewer (P < .05) bites of the two shrubs than controls did (.2% vs 18%). Sheep showed no signs of extinguishing the aversion to either shrub during the grazing season (May-Sept.). Aversive conditioning may be useful to manipulate diet selection of free-ranging livestock.

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44

Tomoyasu, N., and N. J. Kenney. "Response to palatability after area postrema lesions: a result of learned aversions." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 257, no. 5 (November 1, 1989): R1075—R1082. http://dx.doi.org/10.1152/ajpregu.1989.257.5.r1075.

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The role of palatability, novelty, and food aversion in determining changes of food choice after ablation of the area postrema and caudal-medial aspect of the nucleus of the solitary tract (AP/cmNTS) is examined through a series of studies utilizing 24-h, two-food choice tests. On test days, the food that the animal has ingested since the time of lesioning or sham surgery is presented along with a novel food that varies in palatability. The results indicate that postlesion diet history is the major determinant of food choice by lesioned rats. Lesioned rats consistently take less of their familiar postlesion food than diet-matched controls, suggesting that the lesioned rats have developed an aversion to that food. Over-ingestion of the novel food may occur, but this outcome is not reliable. No indication that the animals' response to food palatability is affected by AP/cmNTS ablation was found. Learned aversion to a food ingested after AP/cmNTS ablation may account not only for changes of food preference after the lesion but also may be involved in the hypophagia and weight loss resulting from the ablation.

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45

Duncan, A. J., and S. A. Young. "Can goats learn about foods through conditioned food aversions and preferences when multiple food options are simultaneously available?" Journal of Animal Science 80, no. 8 (2002): 2091. http://dx.doi.org/10.2527/2002.8082091x.

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46

Ginane, Cécile, and Bertrand Dumont. "Generalization of conditioned food aversions in grazing sheep and its implications for food categorization." Behavioural Processes 73, no. 2 (September 2006): 178–86. http://dx.doi.org/10.1016/j.beproc.2006.05.006.

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47

Kyriazakis, I., D. H. Anderson, and A. J. Duncan. "Conditioned flavour aversions in sheep: the relationship between the dose rate of a secondary plant compound and the acquisition and persistence of aversions." British Journal of Nutrition 79, no. 1 (January 1998): 55–62. http://dx.doi.org/10.1079/bjn19980009.

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Within the overall objective of whether ruminants are able to form conditioned aversions (CFA) toward a food flavour associated with the administration of an aversive stimulus which occurs naturally in food plants (oxalic acid, OA), two specific objectives were tested: (1) whether the rate and degree of formation of CFA are dependent on the dose rate of OA administered and (2) whether the persistence of formed CFA depends on the previous dose rate of OA. Sheep were conditioned to associate the specific flavour of one of two novel foods with either the oral administration of OA or equivalent placebos. Four dose rates of OA were tested (0.06, 0.12, 0.18 and 0.24 g/kg sheep live weight per d), with twelve sheep per dose. Each conditioning period lasted for 8 d and was repeated four times. At the end of each conditioning period the preference for the two flavours was measured in short-term, 20min preference tests. The persistence of the CFA was measured at 0, 7, 21 and 49 d after the completion of the conditioning phase with long-term, 3 h preference tests. The results of the experiment indicated that: (1) the rate and degree of formation of CFA were dependent on the rate of administration of OA; (2) sheep required repeated exposures to the lower dose rates of OA in order to develop CFA and these CFA did not persist in the absence of continual reinforcement; (3) CFA to the higher dose rates of OA were developed after as little as one exposure and persisted over a period of at least 7 weeks. These findings are consistent with the expectation that ruminants should be able to select a diet which minimizes the risk of consumption of potentially harmful foods, whilst at the same time maintaining a degree of flexibility in their feeding behaviour.

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48

Duncan, A. J., and S. A. Young. "Can goats learn about foods through conditioned food aversions and preferences when multiple food options are simultaneously available?1." Journal of Animal Science 80, no. 8 (August 1, 2002): 2091–98. http://dx.doi.org/10.1093/ansci/80.8.2091.

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49

Bayley, Tracy M., Louise Dye, Susan Jones, Martin DeBono, and Andrew J. Hill. "Food cravings and aversions during pregnancy: relationships with nausea and vomiting." Appetite 38, no. 1 (February 2002): 45–51. http://dx.doi.org/10.1006/appe.2002.0470.

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50

GAMZU, E., G. VINCENT, and E. BOFF. "A Pharmacological Perspective of Drugs Used in Establishing Conditioned Food Aversions." Annals of the New York Academy of Sciences 443, no. 1 Experimental (June 1985): 231–49. http://dx.doi.org/10.1111/j.1749-6632.1985.tb27077.x.

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