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Effect of carbonation on brain processing of sweet stimuli in humans.

Gastroenterology (2013-05-30)
Francesco Di Salle, Elena Cantone, Maria Flavia Savarese, Adriana Aragri, Anna Prinster, Emanuele Nicolai, Giovanni Sarnelli, Maurizio Iengo, Maxime Buyckx, Rosario Cuomo
ABSTRACT

Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The presence of carbonation produced an overall decrease in the neural processing of sweetness-related signals, especially from sucrose. CO2 reduced the neural processing of sucrose more than that of artificial sweeteners. These findings might be relevant to dietary interventions that include noncaloric beverages, whereas the combination of CO2 and sucrose might increase consumption of sucrose.

MATERIALS
Product Number
Brand
Product Description

Supelco
Acesulfame K, Pharmaceutical Secondary Standard; Certified Reference Material
Acesulfame potassium, European Pharmacopoeia (EP) Reference Standard
Supelco
Acesulfame K, for food analysis, ≥99.0%
Aspartame, European Pharmacopoeia (EP) Reference Standard
Sigma-Aldrich
Asp-Phe methyl ester, ≥98%
Supelco
Aspartame, analytical standard