The stomach’s response to unappetizing food: cephalic–vagal effects on gastric myoelectric activity

• Published in: Neurogastroenterology and motility Vol. 13; no. 2; pp. 151 - 154
• Main Authors: Stern, R. M., Jokerst, M. D., Levine, M. E., Koch, K.L.
• Format: Journal Article
• Language: English
• Published: Oxford UK Blackwell Science Ltd 01-04-2001
• Subjects: Adolescent; Adult; appetite; Appetite - physiology; cephalic–vagal reflex; disgust; electrogastrograms; Electrophysiology; Female; Food Preferences - physiology; gastric activity; Humans; Male; Reflex - physiology; Stomach - innervation; Stomach - physiology; Taste - physiology; Vagus Nerve - physiology
• ISSN: 1350-1925; 1365-2982
• DOI: 10.1046/j.1365-2982.2001.00250.x

The aim of this investigation was to determine the effects of sham feeding food that was perceived as unappetizing on the cephalic–vagal reflex as measured by changes in gastric myoelectric activity. Thirty‐eight healthy human participants experienced one of two conditions: (i) an appetizing sham feeding condition in which participants chewed and expectorated two cooked frankfurters, and (ii) an unappetizing sham‐feeding condition in which participants chewed and expectorated two cold tofu frankfurters. All participants were asked to chew each mouth‐full of food 6–7 times and to be very careful not to swallow any of the food. Electrogastrograms (EGGs) were recorded for 10 min prior to, during, and for 15 min after sham feeding. A questionnaire was given to each participant after the procedure as a manipulation check and to assess food palatability. Results from the questionnaire showed, as expected, that the cooked frankfurters were significantly more appetizing than the cold tofu frankfurters (P < 0.01). In the group sham fed appetizing food, 3 cycles per minute (cpm) power increased during sham feeding, but the change was not significant; however, 3 cpm power decreased in the group sham fed unappetizing food. This difference was significant (P < 0.05). In conclusion, we have demonstrated that the cephalic–vagal reflex, as measured by power in the 3 cpm frequency region of the EGG, is sensitive to the subjective palatability of the food.