Energy density and macronutrient composition determine flavor preference conditioned by intragastric infusions of mixed diets.

Abstract

In prior studies rats preferred a flavor (CS+HF) paired with intragastric (IG) infusions of a high-fat diet to a flavor (CS+HC) paired with a high-carbohydrate diet, yet just the opposite preference was observed with pure-nutrient infusions. The present study tested the hypothesis that variations in nutrient density as well as composition influence flavor learning. Animals were trained (22 h/day) with IG infusion of milk-based high-fat and high-carbohydrate liquid diets paired with intakes of flavored, noncaloric CS+ solutions. A third flavor, the CS-, was paired with water infusion. Standard chow was available ad libitum. The rats preferred both CS+ flavors to the CS-, whether the infused diets were dense (HF and HC, 2.1 kcal/ml) or dilute (hf and hc, 0.5 kcal/ml), indicating that all diet infusions were reinforcing. They consumed the CS+hc and CS+hf equally in training, and preferred the CS+hc, showing that at low-energy density carbohydrate was more reinforcing than fat. In contrast, CS+HF intake exceeded that of CS+HC in training, and the rats preferred the CS+HF to the CS+HC. In further tests the rats preferred the CS+HF to the CS+hc, the CS+HF to the CS+hf, and the CS+HC to the CS+hc; i.e., when the diets differed in energy density the flavors associated with the more concentrated infusions were preferred. In the absence of influence by flavor cues from the nutrients themselves, rats' preferences for flavors associated with diets high in fat or carbohydrate are dependent on energy density. The differential satiating effects of fat and carbohydrate may contribute to these density-dependent preferences.