Food preferences acquired by association with variations in amino acid nutrition

Booth, D A and Simson, P C (1971) Food preferences acquired by association with variations in amino acid nutrition. Quarterly Journal of Experimental Psychology, 23 (1). pp. 135-145. ISSN 1747-0218

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Protein-deprived rats were given, on one day, a balanced mixture of amino acids followed by access to protein-free food having a distinctive odour. On another day, an imbalanced (histidine-free) amino acid mixture was given just before food having another odour. The rats afterwards preferred the balance-paired odour to the imbalance-paired odour. The preference was acquired whether the duration of odour presentation, or the amount of odourised food taken, was kept constant on the two conditioning days. Retention of the preference seemed unattenuated after 4 weeks. An attraction to the balance- paired odour (relative to odours paired with a water load) contributed to the acquired preference. There was also a relative aversion to unfamiliar odours when they had been paired with imbalance. Such acquired chemosensory control of preferences, together with an anorexigenic effect of imbalanced amino acid mixtures, can account for characteristics of feeding behaviour under conditions in which the diet is deficient in an essential amino acid.

Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
Q Science > QD Chemistry > QD0241 Organic chemistry > QD0415 Biochemistry
Depositing User: prof. David Booth
Date Deposited: 01 Sep 2015 12:18
Last Modified: 01 Sep 2015 12:18
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