Finlayson Graham, King Neil, Blundell John E
Biopsychology Group, Institute of Psychological Sciences, University of Leeds, Leeds LS2 9JT, UK.
Physiol Behav. 2007 Jan 30;90(1):36-42. doi: 10.1016/j.physbeh.2006.08.020. Epub 2006 Oct 17.
Berridge's model (e.g. [Berridge KC. Food reward: Brain substrates of wanting and liking. Neurosci Biobehav Rev 1996;20:1-25.; Berridge KC, Robinson T E. Parsing reward. Trends Neurosci 2003;26:507-513.; Berridge KC. Motivation concepts in behavioral neuroscience. Physiol Behav 2004;81:179-209]) outlines the brain substrates thought to mediate food reward with distinct 'liking' (hedonic/affective) and 'wanting' (incentive salience/motivation) components. Understanding the dual aspects of food reward could throw light on food choice, appetite control and overconsumption. The present study reports the development of a procedure to measure these processes in humans. A computer-based paradigm was used to assess 'liking' (through pleasantness ratings) and 'wanting' (through forced-choice photographic procedure) for foods that varied in fat (high or low) and taste (savoury or sweet). 60 participants completed the program when hungry and after an ad libitum meal. Findings indicate a state (hungry-satiated)-dependent, partial dissociation between 'liking' and 'wanting' for generic food categories. In the hungry state, participants 'wanted' high-fat savoury>low-fat savoury with no corresponding difference in 'liking', and 'liked' high-fat sweet>low-fat sweet but did not differ in 'wanting' for these foods. In the satiated state, participants 'liked', but did not 'want', high-fat savoury>low-fat savoury, and 'wanted' but did not 'like' low-fat sweet>high-fat sweet. More differences in 'liking' and 'wanting' were observed when hungry than when satiated. This procedure provides the first step in proof of concept that 'liking' and 'wanting' can be dissociated in humans and can be further developed for foods varying along different dimensions. Other experimental procedures may also be devised to separate 'liking' and 'wanting'.
伯里奇的模型（例如[伯里奇·K·C. 食物奖赏：渴望与喜好的脑基质。《神经科学与行为评论》1996年；20:1 - 25。；伯里奇·K·C，罗宾逊·T·E. 解析奖赏。《神经科学趋势》2003年；26:507 - 513。；伯里奇·K·C. 行为神经科学中的动机概念。《生理学与行为》2004年；81:179 - 209]）概述了被认为介导食物奖赏的脑基质，其具有不同的“喜好”（享乐/情感）和“渴望”（动机显著性/动机）成分。理解食物奖赏的这两个方面有助于阐明食物选择、食欲控制和过度消费。本研究报告了一种在人类中测量这些过程的程序的开发。使用基于计算机的范式来评估对脂肪含量（高或低）和口味（咸味或甜味）不同的食物的“喜好”（通过愉悦度评分）和“渴望”（通过强制选择摄影程序）。60名参与者在饥饿时和随意进食后完成了该程序。研究结果表明，对于一般食物类别，“喜好”和“渴望”之间存在与状态（饥饿 - 饱腹）相关的部分分离。在饥饿状态下，参与者“渴望”高脂肪咸味食物>低脂肪咸味食物，而“喜好”方面无相应差异，并且“喜好”高脂肪甜味食物>低脂肪甜味食物，但对这些食物的“渴望”没有差异。在饱腹状态下，参与者“喜好”但不“渴望”高脂肪咸味食物>低脂肪咸味食物，并且“渴望”但不“喜好”低脂肪甜味食物>高脂肪甜味食物。饥饿时比饱腹时观察到更多“喜好”和“渴望”方面的差异。该程序为“喜好”和“渴望”在人类中可以分离这一概念验证提供了第一步，并且可以针对沿不同维度变化的食物进一步发展。也可以设计其他实验程序来区分“喜好”和“渴望”。
