OBJECTIVE: Consuming alcohol prior to a meal (an apéritif) increases food consumption. This greater food consumption may result from increased activity in brain regions that mediate reward and regulate feeding behavior. Using functional magnetic resonance imaging, we evaluated the blood oxygenation level dependent (BOLD) response to the food aromas of either roast beef or Italian meat sauce following pharmacokinetically controlled intravenous infusion of alcohol.METHODS: BOLD activation to food aromas in non-obese women (n = 35) was evaluated once during intravenous infusion of 6% v/v EtOH, clamped at a steady-state breath alcohol concentration of 50 mg%, and once during infusion of saline using matching pump rates. Ad libitum intake of roast beef with noodles or Italian meat sauce with pasta following imaging was recorded.RESULTS: BOLD activation to food relative to non-food odors in the hypothalamic area was increased during alcohol pre-load when compared to saline. Food consumption was significantly greater, and levels of ghrelin were reduced, following alcohol.CONCLUSIONS: An alcohol pre-load increased food consumption and potentiated differences between food and non-food BOLD responses in the region of the hypothalamus. The hypothalamus may mediate the interplay of alcohol and responses to food cues, thus playing a role in the apéritif phenomenon.
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机译：目的：饭前食用酒（开胃酒）会增加食物消耗。食用更多的食物可能是由于大脑区域活动的增加而介导奖励和调节进食行为。使用功能磁共振成像，我们评估了通过药代动力学控制的静脉输注酒精后对烤牛肉或意大利肉酱的食物香气的血氧水平依赖性（BOLD）反应。方法：非肥胖女性对食物香气的大胆激活（在6％v / v EtOH静脉内输注期间，固定在50 mg％的稳态呼吸酒精浓度下进行一次评估，在生理盐水输注期间使用相匹配的泵速进行一次评估。成像后记录了随意吃的烤牛肉和面条或意大利肉酱和意大利面的结果。结果：与生理盐水相比，在酒精预负荷下，下丘脑区域食物相对于非食物气味的大胆激活增加。结论：饮酒后，下丘脑区域的食物消耗量显着增加，而生长素释放肽水平降低。结论：酒精的预负荷会增加食物消耗量，并增强下丘脑区域食物和非食物BOLD反应之间的差异。下丘脑可能介导酒精与食物线索的相互作用，从而在开胃现象中起作用。
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