1985 |
Sclafani, Anthony |
R01Activity Code Description: To support a discrete, specified, circumscribed project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies. |
Carbohydrate Appetite and Obesity in the Rat
The proposed project will investigate the overeating and obesity-inducing effects of high carbohydrate diets in laboratory rats. In particular, this project will follow-up the recent discovery that sugars are not unique in their obesity promoting effect since rats will overeat and gain excessive weight when fed polysaccharide solutions. The specific aims of this project are to clarify ghe role and importance of (a) carbohydrate taste, physical state (liquid vs. solid), and cost, (b) gastric factors, intestinal absorption rate, and the vagus nerve, (c) dietary micro- and macronutrient balance, (d) sex differences and brown adipose tissue in carbohydrate appetite and carbohydrate-induced obesity. The object of this research is to further our understanding of the role of dietary factors, carbohydrates in particular, in the regulation of caloric intake and body weight, and the etiology of obesity. This research, which involves the fields of psychobiology and nutrition, will provide new information on the potential health consequences of diets high in sugar and polysaccharides.
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1986 — 1996 |
Sclafani, Anthony |
K05Activity Code Description: For the support of a research scientist qualified to pursue independent research which would extend the research program of the sponsoring institution, or to direct an essential part of this research program. R01Activity Code Description: To support a discrete, specified, circumscribed project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies. |
Carbohydrate Appetite and Obesity
The proposed project will investigate the appetite for sugar, polysaccharide, and starch in laboratory rats. In particular, the project will follow-up our recent discovery that rats have a taste and avid appetite for starch-derived polysacchardes, and will overeat and become obese when given access to polysaccharide solutions. The specific aims of the project are (I) to compare the gustatory and behavioral responses of rats to sugars, polysacharides and starch: (II) determine the ontological development of polysaccharide appetite; (III) determine the functional significance of the rats' different carbohydrate tastes; (IV) determine the role of taste and postingestive factors in the long-term preferences for carbohydrates; and (V) determine the influence of diet form and macronutrient composition on carbohydrate appetite and obesity. This research, which involves the fields of sensory physiology, psychobiology, and nutrition, will provide new information on the interaction of taste and nutrition in the control of food intake and body weight.
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1996 — 2000 |
Sclafani, Anthony |
K05Activity Code Description: For the support of a research scientist qualified to pursue independent research which would extend the research program of the sponsoring institution, or to direct an essential part of this research program. R01Activity Code Description: To support a discrete, specified, circumscribed project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies. |
Carbohydrate Appetite, Fat Appetite, and Obesity
This project will investigate the psychobiological factors that influence the preference for and consumption of carbohydrate-rich and fat-rich foods. There has been considerable concern that diets high in simple carbohydrates, and even more so high in fat, promote human disease and obesity. Laboratory research has documented that high-sugar and high-fat foods promote overeating, overweight, and obesity in animals. However,a the psychobiological mechanisms responsible for these effects remain incompletely understood. Of particular importance are the determinants of food choice; why do animals (including humans) select sugar-and fat-rich foods when many food options are available? The orosensory properties (flavor) of high sugar and high-fat foods are clearly attractive to animals. There is now good evidence that carbohydrate and fat appetites are also influenced by the postingestive actions of these nutrients. Until recently, these actions were considered to be exclusively inhibitory (satiating) in nature, but recent findings demonstrate that nutrients have positive (reinforcing) postingestive consequences that influence food choice and consumption by conditioning flavor preferences and acceptance. The specific aims of this project are to (1) Compare the postingestive reinforcing and satiating effects of fat and carbohydrate. (2) Evaluate functional characteristics of nutrient reinforcement and satiety. (3) Determine the site(s) and route(s) of action of nutrient reinforcement and satiety. (4) Investigate the central neural mediation of nutrient reinforcement. To accomplish these goals, the project will use well- developed flavor preference conditioning procedures and nutrient infusion techniques. This research involves the fields of psychobiology, neuroscience, nutrition, and gastrointestinal physiology. It will advance our basic knowledge of the psychobiology of carbohydrate and fat appetite and the development of food preferences. The findings may provide practical benefits for current attempts to alter dietary fat and carbohydrate intake and control adiposity in humans.
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2001 — 2015 |
Sclafani, Anthony |
R01Activity Code Description: To support a discrete, specified, circumscribed project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies. R37Activity Code Description: To provide long-term grant support to investigators whose research competence and productivity are distinctly superior and who are highly likely to continue to perform in an outstanding manner. Investigators may not apply for a MERIT award. Program staff and/or members of the cognizant National Advisory Council/Board will identify candidates for the MERIT award during the course of review of competing research grant applications prepared and submitted in accordance with regular PHS requirements. |
Carbohydrate Appetite, Fat Appetite and Obesity
This project will investigate the psychobiological factors that influence the preference for and consumption of carbohydrate-rich and fat-rich foods. There has been considerable concern that diets high in simple carbohydrates, and even more so high in fat, promote human disease and obesity. Laboratory research has documented that high-sugar and high- fat foods promote overeating, overweight, and obesity in animals. However, the psychobiological mechanisms responsible for these effects remain incompletely understood. Of particular importance are the determinants of food choice: why do animals (including humans) select sugar- and fat-rich foods when many food options are available? The orosensory properties (flavor) of high-sugar and high-fat foods are clearly attractive to animals. It is now known that the postingestive actions of these nutrients significantly enhance carbohydrate and fat appetites. Until recently, postingestive nutrient actions were considered to be exclusively inhibitory (satiating) in nature, but recent findings demonstrate that nutrients have positive (reinforcing) postingestive consequences that influence food choice and consumption by conditioning flavor preferences and acceptance. The specific aims of this project are to (1) Investigate the relationship between nutrient reinforcement and satiety in learned food preferences. (2) Determine the effects of deprivation state on conditioned flavor preference and acceptance. (3) Reveal the effects of nutrient reinforcement on consummatory, appetitive and instrumental behaviors. (4) Evaluate the unconditioned stimuli in nutrient-conditioned flavor preferences. (5) Investigate the central neural mediation of flavor- nutrient preference conditioning. This research involves the fields of psychobiology, neuroscience, nutrition, and gastrointestinal physiology. It will advance our basic knowledge of the psychobiology of carbohydrate and fat appetite and the development of food preferences. The findings may provide practical benefits for current attempts to alter dietary fat and carbohydrate intake and control adiposity in humans.
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2005 — 2009 |
Sclafani, Anthony |
R01Activity Code Description: To support a discrete, specified, circumscribed project to be performed by the named investigator(s) in an area representing his or her specific interest and competencies. |
Neuropharmacology of Learned Food Preferences
DESCRIPTION (provided by applicant): Obesity is currently a major health problem that increases the risk for many diseases, including diabetes, heart disease, hypertension, and some forms of cancer. The growing prevalence of overweight and obese individuals attributed in part to environmental factors such as the abundance of palatable, energy dense foods that are rich in sugar and fat. Laboratory research has documented that high-sugar and high-fat foods promote overeating and obesity in animals. The orosensory properties (flavor) of high-sugar and high-fat foods are clearly attractive to animals and contribute to diet-induced overeating. This attraction is based, in part, on innate taste preferences (e.g., for sweet taste), which appear to involve activation of potent brain reward circuits. Learning also plays an important role in modifying and strengthening food preferences, although much less is known about the neurocircuitry involved. The overall goal of this application is to elucidate the central neurotransmitter systems that support food preference learning and contribute to the appetite for sugar- and fat-rich foods. Research will focus on two types of learning: (a) flavor preferences conditioned by sweet or oily flavors and (b) flavor preferences conditioned by the postingestive actions of sugar and fat. Preliminary findings implicate brain dopamine receptors but not opioid receptors in flavor preference learning produced by sugars. The specific aims of this project are to (1) identify the brain sites (hypothalamic-limbic-cortical) mediating dopamine involvement in sugar-conditioned food preferences;(2) analyze the role of dopamine signaling in fat-conditioned flavor preferences;(3) clarify the involvement of opioid signaling in sugar- and fat-conditioned flavor preferences. This research involves the fields of psychology, neuropharmacology, and neuroscience. It will advance our understanding of the basic mechanisms involved in the development of food preferences and may provide insights into the clinical treatment of overeating and obesity.
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2006 — 2010 |
Sclafani, Anthony |
R37Activity Code Description: To provide long-term grant support to investigators whose research competence and productivity are distinctly superior and who are highly likely to continue to perform in an outstanding manner. Investigators may not apply for a MERIT award. Program staff and/or members of the cognizant National Advisory Council/Board will identify candidates for the MERIT award during the course of review of competing research grant applications prepared and submitted in accordance with regular PHS requirements. |
Carbohydrate Appetite Fat Appetite and Obesity |
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