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     

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.     

Anorexia and conditioned taste aversions in the rat

The present study examined whether or not certain anorexic agents produced flavor aversions. Rats showed comparable anorexia when injected with lithium chloride, ammonium sulfate, arginine·HCl, and d-glucose. Only lithium chloride produced a flavor aversion to either a novel liquid or food. Only arginine was found to interfere with the formation or recall of an association. The effects of the other chemicals were discussed in terms of the relationship between anorexia and induced sickness.     

Associative interference with taste aversions after contextual discrimination learning

In two experiments, rats were first given discriminative training with two distinctive contexts, such that a flavor was paired with lithium chloride (LiCl) in one context, alternating with presentations of the flavor alone in another context. Contextual control of the fluid ingestion was observed in that rats reduced the fluid intake in the LiCl-paired context but drank the solution in the context never paired with lithium. Having learned this discrimination, the rats were now given a second flavor in their home cage before being injected with LiCl and transferred to the previously lithium-paired context. In Experiment 1, the acquisition of an aversion to the novel flavor was blocked when this flavor and the contextual cues are conditioned as a compound. In Experiment 2, the blocking effect and the conditional control over fluid consumption were abolished when the associative strength of the LiCl-paired context had been extinguished by exposing the animals to water in the contexts after discriminative training. These results are interpreted as evidence that context dependency of conditioned taste aversions is mediated by a summative effect of the context–LiCl and flavor–LiCl associations.     

Ethanol-mediated taste aversions and state-dependency in preweanling (16-day-old) rats

Requirements for conditioning of an ethanol-mediated taste aversion in 16-day-old rat pups were examined. Experiment 1 demonstrated that preweanling rats are capable of acquiring, in two trials, an aversion to a 15% sucrose solution when followed by intragastric intubation of a 1.2 g/kg dose of 17% v/v ethanol, but not when followed by a 0.4 g/kg dose. Comparison was with control animals given sucrose followed by an equivalent volume isocaloric Half and Half. When the 0.4 g/kg dose of ethanol preceded sucrose presentation by 30 min (Experiment 2), the aversion was learned, suggesting that the effective delay between the sucrose and the critical consequences of the ethanol had been too long with the former procedure. Expression of the sucrose aversion required, however, the reinstatement of the context of intoxication--state-dependent retention. Finally, the results of Experiment 3B indicated that, in addition to the association between the sucrose and the aversive consequences of alcohol intoxication, the orosensory cues resulting from alcohol's direct elimination, via such processes as respiration and salivation, became associated with the appetitive properties of the sucrose. This was evidenced by a conditioned increase in preference for ethanol odor. Possible age-related differences in the ability to associate stimuli with alcohol's unconditioned consequences, and in state dependency are discussed.     

CS duration,amount, and concentration effects in conditioning taste aversions

The relative contributions of the duration, amount, and concentration of a taste CS were assessed in pairings with an ionizing radiation US in two experiments. Increasing the duration of the CS (0.1% saccharin) up to 9 min yielded increasingly better conditioning over a $\text{1}\text{2}\text{-}\text{hr}$ CS-US delay interval. When the concentration of the sacharin was increased, only a few seconds' exposure to the CS was necessary for near asymptotic conditioning. It was observed that the CS duration effect had not been identified earlier because most investigators utilize 10–20 min CS access periods. The role of CS duration in conditioning over a delay was discussed with reference to the probability of the memory of the CS being present at the time of the pairing with the US event.     

Formation of taste aversions in rats following prior exposure to sickness

Findings from the present experiments extend those of earlier studies and show that rats form weaker conditioned taste aversions if they are exposed to a sickness-inducing agent prior to a single training trial. The present experiments appear to rule out the possible confounding factors that, during pretraining, (1) animals became addicted to the drugs that were intended to induce sickness during training, (2) drug tolerances were created and hence reduced the effectiveness of the same or different sickness-inducing agents used to induce sickness during training, or (3) associations between other stimuli and sickness were formed and interfered with or blocked the formation of subsequent taste aversions. It was concluded that the associative capacity of sickness can be reduced through pre-exposure.     

Extinction of conditioned taste aversions: Effects of concentration and overshadowing

Extinction of conditioned taste aversions was examined as a function of taste concentration and of the presence of an additional taste. The results of Experiment 1 were consistent with previous evidence in that a conditioned aversion to high concentration saline was more persistent in extinction than an aversion to a low concentration. However, when floor effects were avoided the rate of extinction was faster for the higher (1%) concentration than for 0.2% saline (Experiment 2), a result consistent with accounts of extinction in other preparations. Three further experiments examined extinction of a conditioned sucrose aversion. The addition of 1% saline, but not of 0.2% saline, to sucrose during extinction produced overshadowing ("protection from extinction"; Experiment 3). Such overshadowing by saline was detected after two, but not after a single extinction trial (Experiment 4). This last finding suggests that under the conditions of the present experiments sweet and salty tastes function as elemental stimuli competing for loss of associative strength. No overshadowing was found when almond (an aqueous odour) was used in place of saline as the added stimulus, even when high concentrations of almond were used that produced observable neophobia (Experiments 5A and 5B).     

Time of day-dependent latent inhibition of conditioned taste aversions in rats

We have determined that the temporal context of drinking can modulate latent inhibition of learned saline aversions in Wistar rats by changing the time of day of drinking of the preexposure and conditioning phases. Latent inhibition was absent in the group preexposed and conditioned to saline at different times of the day, but not in the group that was preexposed and conditioned at the same time of day. The results confirm a previous report that the time of day can modulate taste aversion learning independently of other environmental cues. It is proposed that the features and duration of the habituation training to the temporal contexts used may be critical for time-dependent latent inhibition to appear.     

A comparison of two methods of measuring conditioned taste aversions

Two methods of measuring conditioned taste aversions were compared. Following adaptation to a daily 10-min water drinking schedule, rats were made ill with an injection of cyclophosphamide after presentation of a novel-tasting fluid. Three days after this treatment, Ss were tested by (1) measuring the amount of the novel fluid consumed on the continuing 10-min access schedule or (2) measuring their preference between plain water and the novel fluid. When the drinking behavior of the conditioned animals was compared with that of appropriate controls, the preference method proved to be the more sensitive.     

Taste and water taste of twenty-six compounds for man

Taste profiles were obtained for 26 compounds after adaptation to distilled water and also for water after adaptation to each of the 26 compounds. Each of the four “basic tastes” was induced in water by adaptation to certain of the compounds. Compounds having similar tastes did not necessarily have similar water tastes. The results imply a peripheral locus of the water taste mechanism(s).     

Effect of preconditioning unconditioned stimulus experience on learned taste aversions.

One taste-aversion study using male Long-Evans rats in which ethanol was the unconditioned stimulus (UCS) and six studies in which lithium chloride (LiCl) was the UCS demonstrate that (a) exposure to the UCS prior to conditioning retards subsequent acquisition of learned taste aversions; (b) a single preconditioning UCS exposure is sufficient to attenuate conditioning; (c) the preconditioning UCS exposure must occur within a limited period prior to conditioning to attenuate learning; (d) repeated conditioning trials will override the effect of prior exposure to the UCS; (e) tolerance to the UCS is not a necessary condition for the attenuation effect to occur; (f) pairing the preconditioning UCS with a novel flavor other than the CS does not remove the preexposure effect, although it may reduce its magnitude; and (g) the degree of disruption is a positive function of preconditioning UCS dosage and an inverse function of conditioning UCS dosage.     

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.     

Conditioned taste aversions: Two-stimulus tests are more sensitive than one-stimulus tests

Weanling and mature rats were presented with saccharin or saline solutions for 1 h on alternate days. Following exposure to saccharin, rats were injected with 0, 21, or 37 mg/kg of cyclophosphamide. Injections had no significant effect on saccharin preference in one-stimulus tests, but had a highly significant effect in two-stimulus tests.     

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.