Experimentally induced taste aversions in humans: effects of overshadowing on acquisition.

This study used vection-induced symptoms of motion sickness as an unconditioned stimulus to condition food aversions in humans and to evaluate the efficacy of an overshadowing agent (novel flavored candy: CS2) to attenuate acquisition of the aversion. Subjects unfamiliar with a target food (CS1) were assigned to one of the following three groups which were identical except for order of exposure to stimuli: Taste Aversion Group (CS1-US-CS2-Test), Control Group (US-CS1-CS2-Test), and Overshadowing Group (CS1-CS2-US-Test). Subjects were tested on aversion ratings and consumption of the target flavor and ratings of the overshadowing agent. Subjects in the Taste Aversion group rated the target flavor as significantly more aversive and consumed less of it, although not significantly so, that did those in the Control group. The Overshadowing group consumed significantly more of the target food than did the Taste Aversion Group. Considering only subjects unfamiliar with the overshadowing agent, those in the Overshadowing group rated the agent (CS2) as significantly more aversive than the Taste Aversion and Control groups. Implications of these findings to taste aversions in humans are discussed.     

Formation of associations of colored and flavored food with induced sickness in five avian species

Domestic ducks, geese, pigeons, quail, and chickens were given colored, flavored, or colored and flavored food and then injected with lithium chloride. Each species showed learning of color and taste aversions. Flavor facilitated the formation of color aversions in ducks, geese, and pigeons but not in quail or chickens. Color interfered with the formation of flavor aversions in quail and chickens but not in the other three species. These findings indicate that all birds can probably associate both colored and flavored food with induced sickness and that colored food is more easily associated with induced sickness than is colored water. Moreover, these findings suggest that the capacity to associate colored and flavored food with induced sickness and the interaction between color and flavor in food vary between species. Birds, such as quail and chickens, that eat relatively tasteless food rely more on color than on flavor cues when forming learned food aversions. Birds that can select their food on the basis of taste, such as ducks and geese, rely more on flavor than on color when forming aversions to food. Birds, such as pigeons, that are initially raised on tasty food before switching to predominantly tasteless food show tendencies that are similar to those of ducks and geese.     

The acquisition of taste aversions in humans

A written questionnaire or an interview was given to 517 undergraduates concerning their acquisition of illness-induced (taste) aversions to foods and drinks. The subjects reported 415 aversions, with 65% of the subjects reporting at least one aversion. The aversions were more likely to be reported as having been formed through forward rather than simultaneous or backward conditioning, and long-delay learning was frequent. The aversions usually formed to the taste of the foods, rather than the appearance or other aspects of the foods. Extinction appeared more effective in decreasing the aversions than did forgetting. The illness responsible for the aversion's forming was usually attributed to the subsequently aversive food, but for 21% of the reported aversions subjects were sure that something else had caused their illness. Aversions were more likely to have formed to relatively less familiar and less preferred foods. Aversions were also more likely to form between the ages of 13 and 20. Generalization of the aversions to similar foods occurred in 29% of the cases. Approximately one fourth of the aversions were to alcoholic beverages. Finally, instances of aversions forming without food or drink consumption and instances of observational learning were reported. The data were quite similar to laboratory taste aversion data collected using other species and can help in optimizing taste aversion treatments of eating and drinking disorders. Taste aversions among humans are frequent and strong.     

The acquisition of taste aversions in humans with eating and drinking disorders

A written questionnaire or interview concerned with acquisition of illness-induced (taste) aversions to foods and drinks was given to three groups of people with eating and drinking disorders. These groups consisted of 101 male and 1 female hospitalized alcoholics, 8 male and 8 female college-student heavy consumers of alcohol and 18 females with anorexia nervosa and/or bulimia. In most respects taste-aversion acquisition in these three groups was similar to taste-aversion acquisition in a general college-student population previously studied by Logue, Ophir and Strauss (1981), and to taste-aversion acquisition in other species. In all three groups the aversions were more likely to be reported as having been formed through forward rather than simultaneous or backward conditioning, and long-delay learning was frequent. The aversions usually formed to the tastes rather than to the appearance or other aspects of the foods and drinks. Extinction appeared more effective in decreasing the aversions than did forgetting. While the illness responsible for the aversions forming was usually attributed to the subsequently aversive food or drink, in at least one third of the cases subjects reported that something else might have caused their illness. Aversions were more likely to have formed to relatively less familiar and less preferred foods and drinks. However, the hospitalized alcoholics reported fewer aversions, less generalization of aversions, and stronger nausea as the cause of the aversions than did Logue et al.'s (1981) subjects. About 15% of these subjects reported taste aversions to alcoholic beverages. The college-student heavy consumers of alcohol reported no generalization of their taste aversions, but in other respects were similar to Logue et al.'s subjects. Thirty-one percent of these subjects reported taste aversions to alcoholic beverages. The anorexic and bulimic subjects were also similar to Logue et al.'s subjects with the exception that they, like the hospitalized alcoholics, reported stronger nausea as the cause of the aversions. These data may help to understand and treat people with eating and drinking disorders     

Acquisition of representation-mediated conditioned food aversions

Food aversions were established in rats by administering lithium chloride (LiCl) immediately after the presentation of an exteroceptive conditioned stimulus (CS) which previously had been paired with a food substance. In Experiment 1, rats which received first tone-food and then tone-LiCl pairings showed less food consumption in subsequent testing than rats which received only tone-food or tone-LiCl pairings. Experiments 2 and 3 demonstrated the stimulus specificity of aversions established in this manner. Rats which first received pairings of light and tone CSs with two different food substances and then received pairings of one of those CSs with LiCl showed greater aversion to the food previously associated with the LiCl-paired CS than to the other food substance. Experiment 3 also showed that specific aversions were not acquired if rats received CS-shock rather than CS-LiCl pairings. These results suggest that CS-evoked representations of events can substitute for those events themselves in the formation of new associations.     

Relative potency of foods and drinks as targets in aversion conditioning

The potency of food stimuli as targets in aversion learning was examined using an interference paradigm. In the first study, foods interfered with liquid aversions but liquids did not interfere with food aversions. In the second study, food aversions were found to be resistant to interference by other foods. These findings suggest that foods are relatively potent targets in aversion conditioning in that they are resistant to interference by both foods and drinks. The final study examined the contribution of flavor intensity and nutrient density to the potency of aversion conditioning. The relative potency of foods over drinks may reflect differences in their intensity as well as their different roles in toxin avoidance and nutrient selection.     

Formation of food aversions in cancer patients receiving repeated infusions of chemotherapy

Patients receiving emetogenic chemotherapy for cancer have been found to develop aversions to normal dietary items consumed in close temporal relation to treatment administrations. These aversions are presumed to develop via conditioning processes as demonstrated in experimental studies of food aversion learning. The present study used a prospective, longitudinal design to evaluate the possible role of conditioning in the formation of aversions to normal dietary items in women receiving adjuvant chemotherapy for breast cancer. Patients were monitored for the development of aversions to foods and beverages consumed in the 24 hr periods before and after each of eight consecutive chemotherapy infusions beginning with the initial infusion. Data on the prevalence, course, and prediction of aversions to normal dietary items are reported. These results pointed to similarities and differences between aversions formed to normal dietary items during chemotherapy treatment and aversions formed to taste stimuli during experimental conditioning studies. In addition to their theoretical significance, results also suggest possible strategies for preventing the clinical problem of aversions to normal dietary items in chemotherapy patients.     

Types of food aversions: animal, vegetable, and texture

Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be averse to 2 types of foods (vegetables and meats or fats) and to the texture and taste of certain foods (e.g., oysters). Aversions were slightly more prevalent among women than among men and were correlated with lower educational levels. The authors provide a means of advancing future research on this problem by reliably identifying 3 categories of food aversions. Future researchers should evaluate additional food categories and expand the focus on food aversions beyond the current concern with learned avoidance of specific food items.     

Types of Food Aversions: Animal,Vegetable, and Texture

Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be averse to 2 types of foods (vegetables and meats or fats) and to the texture and taste of certain foods (e.g., oysters). Aversions were slightly more prevalent among women than among men and were correlated with lower educational levels. The authors provide a means of advancing future research on this problem by reliably identifying 3 categories of food aversions. Future researchers should evaluate additional food categories and expand the focus on food aversions beyond the current concern with learned avoidance of specific food items.     

Poison-based avoidance learning with flavored or colored water in guinea pigs

Guinea pigs were fed a solution which had a distinctive taste or appearance and one hr later were made sick by an intraperitoneal injection of lithium chloride. Upon recovery from the effects of sickness the animals in Expt 1 showed aversions to a weak tasting, sour solution or to a strong tasting, sweet solution. Animals in Expt 2 formed aversions to tap water which had been colored either red or blue while those in Expt 3 formed aversions to tap water which had been presented in either red or blue drinking tubes. When, however, sickness was not contingent upon drinking a distinctive solution there was no sign of decreased consumption of the test solutions. The differences between the outcome of the Expts 2 and 3 and those typically found with rats can be explained by the fact that guinea pigs appear to use both taste and visual cues in food selection whereas rats primarily use only gustatory cues. Since vision in the guinea pig is no more acute than vision in rats and substantially more limited than vision in other animals who have formed aversions to visual cues, the results of Expts 2 and 3 also suggest that the ability to form poison-based aversions to visual cues is not totally dependent upon a highly developed visual system.     

The influence of flavor preexposure and test interval on conditioned taste aversions in the rat

The effects of flavor preexposure and test interval on conditioned taste aversions were examined in four experiments. In the first three experiments, prior experience with a flavor different from that used as a conditioned-stimulus (CS) produced attenuated aversions when testing occurred after a 1-day interval but not after a 21-day interval. Preexposure to the same stimulus used as a CS produced attenuated aversions at both 1- and 21-day intervals. In Experiment 4, a delay interval between flavor preexposure and conditioning eliminated the attenuating effect of preexposure, but only when different stimuli were used for preexposure and conditioning. These data could not be easily accounted for by contemporary interpretations of preexposure as an event that interferes with subsequent acquisition of a conditioned aversion. An alternative retrieval interference hypothesis was outlined.     

An Investigation of the Accuracy of Standardized Path Coefficients

The present study investigated potential sex differences in preferences for spicy, hot or unusual foods and in food aversions or neophobia. This study also reexamined the issue of a gender difference in preference for sweet foods. Questionnaires concerning past and current food use and preferences as well as food and condiment use in one actual meal were completed by 148 people between 17 and 32 years of age. Their responses clearly support the prediction that men tend to have a stronger preference than women for spicy, hot foods. The results also support the prediction that men are more likely than women to seek unusual and new foods. Both sexes showed the same degree of preference for condiment use.     

Modulation of Taste Aversions by a Pentobarbital Drug State: An Assessment of Its Transfer Properties

In a drug-discrimination procedure using conditioned taste aversions, a pentobarbital injection signaled a taste–toxin pairing while the vehicle injection signaled the same taste in the absence of the toxin. In transfer tests, drug states transferred control over consumption to other targets. If the training target was a fluid (saccharin), then transfer occurred to other fluids (both novel and familiar) but not to solid food. If the training target was food, then some transfer occurred to novel targets (both fluids and solid food) but not to familiar targets. Control rats revealed that the differential consumption seen during acquisition and during transfer tests was not due to the summation of two simple associations (i.e., drug–toxin and flavor–toxin) but rather reflected conditional control over consumption by the drug state.     

Human Flavor-Aversion Learning: A Comparison of Traditional Aversions and Cognitive Aversions

Traditional flavor aversions form when an organism consumes a flavor prior to an illness-producing unconditioned stimulus (US). Rozin (1986), however, introduced a second type of taste-aversion learning produced by a disgust-eliciting US. In the present work, Rozin's disgust categorization is extended to include other human situations (negative information, forced consumption) in which taste aversions are mediated by cognitive processes. College students completed a self-report questionnaire that addressed their experiences with taste-aversion learning. The results show that cognitive aversions were stronger and longer-lasting than traditional aversions, they formed to foods of animal origin more than to other substances, and they could be produced without nausea. Finally, individuals who reported having a cognitive aversion had significantly more taste aversions than individuals who reported having a traditional aversion. These results provide additional evidence that taste-aversion learning can occur without the direct mediation of an illness-producing US.     

Potentiation by a novel flavour of conditioned place aversions based on both toxicosis and shock

Three experiments examined how a flavour modified the development of aversions to the place in which it was presented and paired with a reinforcer. Experiment 1 confirmed the cue-to-consequence effect: rats made sick after exposure to a flavour in a novel place (Skinner boxes) displayed stronger aversions than shocked animals when they were presented with the flavour in a second, familiar place; rats shocked after exposure to water acquired stronger place aversions than animals made sick. Experiment 2 confirmed the potentiation effect: rats made sick after exposure to the flavour developed stronger place aversions than those made sick after ingestion of water. This experiment also revealed that rats shocked after exposure to the flavour likewise acquired stronger place aversions than the animals shocked after ingestion of water. Experiment 3 replicated this flavour potentiation of place aversions based on shock. The results are not consistent with Garcia, Lasiter, Bermudez-Rottoni, & Deems' (1985) account of how a flavour interacts with an aversive reinforcer to modify what is learned about its associates in a compound.     

Conditioned taste aversions: From poisons to pain to drugs of abuse

Learning what to eat and what not to eat is fundamental to our well-being, quality of life, and survival. In particular, the acquisition of conditioned taste aversions (CTAs) protects all animals (including humans) against ingesting foods that contain poisons or toxins. Counterintuitively, CTAs can also develop in situations in which we know with absolute certainty that the food did not cause the subsequent aversive systemic effect. Recent nonhuman animal research, analyzing palatability shifts, has indicated that a wider range of stimuli than has been traditionally acknowledged can induce CTAs. This article integrates these new findings with a reappraisal of some known characteristics of CTA and presents a novel conceptual analysis that is broader and more comprehensive than previous accounts of CTA learning.     

Ontogenetic differences in the association of gustatory and tactile cues with lithium chloride and footshock

Using a double dissociation design with 15% sucrose solution and exposure to a heat lamp (34 degrees C) as CSs and 0.3 M LiCl and 1-mA footshock as USs, the present study found 15-day-old rats to show selective associations similar to those found in adults. Five-day-old pups, however, expressed similar sucrose aversions when this solution was paired with either LiCl or footshock, whereas they expressed heat aversions after heat-LiCl but not heat-shock pairings. Results are discussed with respect to previous data on selective associations in pups, current theories on selective associations, and ontogenetic differences in stimulus selection.     

Effects of novelty and familiarity on illness-induced aversions to food and place cues in coyotes (Canis latrans)

Two experiments investigated the effects of novelty and familiarity on illness-induced aversions to taste and place cues in coyotes (Canis latrans). Coyotes were made ill on familiar food laced with lithium chloride in a novel place and then received preference tests. In Experiment 1, coyotes avoided the previously poisoned familiar food in the novel treatment place but readily ate the same familiar food in a familiar safe place. In Experiment 2, the results of Experiment 1 were replicated, and it was found that coyotes would eat a different familiar food in the novel treatment place. On the basis of the results of this and other studies, a model for averting animals from places where they are not wanted is presented.     

Forgetting, preconditioning CS familiarization and taste aversion learning: An animal experiment with implications for alcoholism treatment

The rapid taste aversion acquisition, which typically occurs in many species when ingestion of a novel flavor precedes gastrointestinal distress, is retarded by preconditioning familiarity with the CS flavor. This CS familiarity effect (CSFE) might contraindicate taste aversion approaches to alcoholism treatment since alcoholics are quite accustomed to the tastes of alcoholic beverages. However, many alcoholics do develop strong nausea—induced alcohol aversions under appropriate conditioning parameters. Additionally, the CSFE is attenuated in rats by repeated conditioning trials including discrimination training. The present animal experiment was conducted to determine if the CSFE could additionally be weakened by process of forgetting, i.e. by preconditioning withdrawal of a familiar flavor analogous to an alcoholic's ‘drying out’ before psychotherapeutic intervention. Using saccharin as the CS flavor and cyclophosphamide as the conditioning agent, Sprague-Dawley derived rats acquired no aversions when conditioning was attempted immediately after flavor familiarization. However, significant and equivalent saccharin aversions were observed when conditioning was delayed for either 20 or 100 days after familiarization. These findings imply that the efficiency and cost effectiveness of taste aversion approaches to alcoholism treatment might be enhanced by a pretreatment period of abstinence from alcohol ingestion.     

One-trial acquired likes and dislikes in humans: Disgust as a US,food predominance,and negative learning predominance

Self-reports were solicited by questionnaire on experiences in which likes or dislikes for anything except people were produced as a result of a single event. The same questionnaire also asked for cases of one-experience acquisition of, or loss of, fears. Analysis of 440 reports indicates that the learned taste aversion phenomenon accounts for most rapid acquired dislikes; foods were the subject of 77% of all rapid acquired dislikes. A new form of food “aversion” learning appeared (22 cases), in which the US is a disgusting stimulus rather than illness. This may be mediated by nausea, the same US as in illness-produced aversions. There were more than three times as many cases of one-trial dislikes as opposed to likes. This could result from a bias in remembering or sampling, a bias in the occurrence of events in the world, and/or a bias to learn more rapidly about negative events. In contrast to acquired likes and dislikes, foods were the subject of one-trial acquired fear in only 1 case out of 164.