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Martin Yeomans

University of Sussex, Psychology, Faculty Member

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Experimental psychologist working in the broad field of behavioural nutrition, with interests and expertise in flavour perception, learned food preferences, human appetite control and effects of food and drink ingredients on mood and cognition.
Address: United Kingdom

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Università degli Studi di Firenze (University of Florence)

Dorothy Gietzen

University of California, Davis

University Of Roehampton

Université de Bourgogne

Medical University of Vienna and University of Vienna

Katherine Appleton

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Papers by Martin Yeomans

Psychobiological mechanisms in food choice

Humans evolved an appetite control system that was designed to protect the body from nutrient sho... more Humans evolved an appetite control system that was designed to protect the body from nutrient shortages and to allow us to exploit food supplies which were scarce. The modern-day consumer no longer faces the everyday pressure of searching out the rare resource of nutritional food which occupied humans during our evolutionary history. However, the modern consumer retains a highly complex appetite control system which is predisposed to allow us to identify and consume safe and nutritious foods. The environment consumers now live in is very different from that which shaped our appetite control systems, and this mismatch has been suggested as a contributory factor to the worldwide increase in incidence of obesity and disordered eating . A key factor in modern food development must be a recognition that our ability to control intake can be compromised by factors such as disguised energy content. This chapter reviews our current understanding of food choice and preference from a psychobiological perspective, highlighting the relationship between food selection and preference and the appetite control system.

Palatability and the stimulation of appetite: A role for learning

Appetite, Sep 1, 2008

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

Food Quality and Preference, 2015

Psychology and Sociology Applied to Medicine: An Illustrated Colour Text

ABSTRACT: This second edition of a popular introduction to human behaviour in the context of heal... more ABSTRACT: This second edition of a popular introduction to human behaviour in the context of health and illness has 110 illustrations. The core concepts of sociology and psychology are covered in nine sections: -the life cycle -development of a person -society and health -preventing illness and promoting health -illness behaviour and the doctor-patient encounter -illness and disability -coping with illness and disability -how do the health services work -how does the medical student/doctor fit into all this? ... Copyright © 2000-2006 getCITED Inc. All Rights Reserved.

Learned Preferences for Odours Determined by Individual Variations in Taste Intensity and Hedonics

Chemical Senses, 2009

Individual differences in satiety response to carbohydrate and fat. Predictions from the Three Factor Eating Questionnaire (TFEQ)

Appetite, Apr 1, 2011

A high carbohydrate/low fat diet is recommended for reduced risk of overeating, but it is not cle... more A high carbohydrate/low fat diet is recommended for reduced risk of overeating, but it is not clear whether satiety responses to carbohydrate and fat differ between individuals. The objective of this study was to determine how women with either a low or a high tendency to overeat (TFEQ-disinhibition) and with either a low or a high tendency to restrict intake (TFEQ-restraint) respond to fat and carbohydrate consumed at breakfast. Sixty-four healthy-weight women preselected for high and low TFEQ scores of restraint and disinhibition were enrolled for the study. They came to the laboratory on two separate days to consume breakfast; on one day the principle energy source was fat and on the other day carbohydrate. Satiety responses were determined by ratings of hunger and fullness for 2 h after breakfast, and intake at a mid-morning snack test. Those scoring high on the TFEQ-disinhibition scale consumed more energy at the snack test than those with low TFEQ-disinhibition, but this was only following the high carbohydrate breakfast. The TFEQ-restraint scale did not independently predict food intake or interact with the TFEQ-disinhibition related overeating. In normal-weight females the tendency to overeat may be related to insensitivity to the satiating effects of carbohydrate.

Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers

Psychopharmacologia, Feb 13, 2003

Rationale: Previous studies have shown that caffeine can reinforce flavour liking in overnight de... more Rationale: Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived moderate caffeine consumers (e.g. average of 250 mg/ day) but not in low consumers (<120 mg/day). However, it is not possible to determine whether the difference between moderate and low caffeine consumers results from pre-existing individual differences in response to caffeine, or results directly from the different amounts of caffeine they habitually consume. If the former were true, then moderate consumers who are completely withdrawn should still manifest the flavour conditioning effect. Conversely, if the latter were true, consumers who are completely withdrawn should not manifest the effect. Objectives: To examine whether moderate caffeine consumers who have been fully withdrawn from caffeine manifest the flavour conditioning effect. Methods: In a double-blind study, 48 moderate caffeine consumers refrained from consuming caffeine for 4 weeks and were given replacement drinks to consume, which were either caffeinated (maintained group) or decaffeinated (withdrawn group). In the final 2 weeks, all subjects evaluated a novel drink containing either 100 mg caffeine or placebo on four non-consecutive days. Results: The rated pleasantness of the novel drink containing caffeine increased over the four test days in the group maintained on caffeine, but pleasantness of the same drink fell significantly in the withdrawn group. Conclusions: These data suggest that the ability of caffeine to reinforce changes in flavour liking are driven by the alleviation of withdrawal symptoms among habitual caffeine consumers and provide further support for the negative reinforcement theory.

Caffeine, mood and performance: a selective review

International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This... more International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

Mood-induced eating. Interactive effects of restraint and tendency to overeat

Appetite, Apr 1, 2009

Attempts to induce overeating through mood or stress manipulations in restrained eaters have had ... more Attempts to induce overeating through mood or stress manipulations in restrained eaters have had mixed success. A previous study in our laboratory suggested that overeating induced by stress was only evident at lunchtime for women who scored high on both the Three Factor Eating Questionnaire (TFEQ) Restraint and Disinhibition scales. Here we extend those findings to examine the effects of induced positive and negative mood on snacking by women classified similarly. Women (n=96) were provided with snack foods to sample while watching a neutral, positive or negative film. Those scoring high on both TFEQ measures ate most in the Negative affect condition, whereas those who scored low in restraint but high in disinhibition ate most in the Positive affect condition, and least in the negative condition. Women who scored low on the disinhibition measure ate similar amounts in all three film conditions regardless of restraint. Mood data confirmed that both negative and Positive affect films were equally arousing, but their emotional valence determined effects on eating. Thus arousal alone was not an adequate explanation for mood-induced eating. These data suggest that restraint alone is a poor predictor of likelihood of overeating in response to stress, which may explain discrepancies in the existing stress-eating literature, and also suggest that positive mood enhances the tendency to overeat in the absence of restraint.

How habitual caffeine consumption and dose influence flavour preference conditioning with caffeine

Physiology Behavior, Sep 15, 2004

This study investigated the effects of both habitual caffeine use and dose administered in determ... more This study investigated the effects of both habitual caffeine use and dose administered in determining the ability of caffeine to reinforce conditioned changes in flavour preference. Thirty overnight-withdrawn moderate caffeine consumers and 30 non or low-dose caffeine (non/ low) consumers evaluated five novel-flavoured fruit teas. Subsequently, their median-rated tea was used in four ensuing conditioning sessions. Either placebo, 1 or 2 mg/kg of caffeine (n=10 consumers, 10 non/low consumers in each condition), was added to the target tea, and all five teas were reevaluated at a final tasting. Pleasantness ratings over the four conditioning sessions indicated that non/low consumers' liking increased for the noncaffeinated fruit tea with no change for the tea containing either 1 or 2 mg/kg of caffeine. Among consumers, pleasantness ratings tended to decrease for the noncaffeinated fruit tea but increased significantly at the 1-mg dose and showed a tendency to increase at the 2-mg dose. Similar effects were shown in the evaluations made before and after conditioning, with no change in the nonexposed drinks. These results show that 1.0 mg/kg of caffeine reinforces changes in flavour pleasantness in acutely withdrawn habitual consumers but not in nonconsumers or nondependent low-caffeine consumers, further endorsing the negative-reinforcement theory of conditioning with caffeine. D

Caffeine deprivation state modulates coffee consumption but not attentional bias for caffeine-related stimuli

Behavioural Pharmacology, Nov 1, 2005

Previous research has shown that caffeine deprivation state can exert a strong influence on the a... more Previous research has shown that caffeine deprivation state can exert a strong influence on the ability of caffeine to reinforce behaviour. Recent work has also found evidence for an attentional bias in habitual caffeine users. However, it remains unclear whether deprivation state can influence attentional bias. Here we explored the relationship between caffeine deprivation, attentional bias to caffeine-related stimuli and subsequent caffeine reinforcement measured by consumption of coffee. In three experiments, participants (between-subjects: n=28; within-subjects: n=20, within-subjects: n=20) were preloaded with either caffeine (Experiment one & three:100mg; Exp two:150mg) or placebo, and in experiments one & two they completed a novel attentional bias task involving pre-attentive word recognition, and in experiment three a Dot-probe task. In experiments two & three this was followed by a test of coffee consumption. Greater recognition for caffeine-related words (experiments one & two) and faster reaction times to probes replacing caffeine-related rather than control stimuli (experiment three) confirmed caffeine-related attentional biases, but in no case was this affected by manipulation of caffeine-deprivation state. However subjects in a deprived versus nondeprived state experienced increases in drowsiness and headaches (experiment two) and reduced alertness (experiment three). Further, coffee consumption was greatest when caffeine-deprived than when non-deprived. Findings are discussed in relation to prevailing theories of drug addiction. Psychopharmacology, 164(3), 241-249. Yeomans, M.R., Javaherian, Tovey, M., Stafford, L.D. (2005). Attentional bias for caffeine-related stimuli in high but not moderate or non-caffeine consumers. Psychopharmacology, in press.

Conditioned liking for flavours paired with caffeine: a naturalistic study

Appetitive behaviours and the Three Factor Eating Questionnaire

Appetite, Mar 1, 2008

Appetite and food intake: a human experimental perspective

Page 76. 4 Appetite and Food Intake: A Human Experimental Perspective Martin R. Yeomans and Emma ... more

Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers

Psychopharmacology, 2003

Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived mode... more Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived moderate caffeine consumers (e.g. average of 250 mg/day) but not in low consumers (<120 mg/day). However, it is not possible to determine whether the difference between moderate and low caffeine consumers results from pre-existing individual differences in response to caffeine, or results directly from the different amounts of caffeine they habitually consume. If the former were true, then moderate consumers who are completely withdrawn should still manifest the flavour conditioning effect. Conversely, if the latter were true, consumers who are completely withdrawn should not manifest the effect. To examine whether moderate caffeine consumers who have been fully withdrawn from caffeine manifest the flavour conditioning effect. In a double-blind study, 48 moderate caffeine consumers refrained from consuming caffeine for 4 weeks and were given replacement drinks to consume, which were eithe...

Intravenous hypertonic saline injections and drinking in domestic fowls

Physiology & behavior, 1988

Fowls were given intravenous (IV) injections of hypertonic solutions of NaCl, and subsequent wate... more Fowls were given intravenous (IV) injections of hypertonic solutions of NaCl, and subsequent water intakes were recorded. All concentrations of hypertonic NaCl increased drinking in the 90 min after injection, compared with control treatments. Increments in drinking in this time agreed closely with calculated amounts required to restore normal osmolality. In further experiments, delaying access to water by periods of 60-360 min after injection failed to reduce drinking elicited by hypertonic NaCl. Injections of 2.0 M NaCl caused increases in plasma osmolality and sodium concentration which were maintained throughout 360 min water deprivation, and caused prolonged reductions in hematocrit and plasma protein concentrations. These results demonstrate that cellular dehydration is a potent thirst stimulus in fowls, and imply that fowls do not reduce hyperosmolality by excretion of salt when water is unavailable.

Preloads of water, but not isotonic saline, reduce drinking in domestic fowls

Physiology & behavior, 1988

Fowls were deprived of water for 2 or 6 hr, and then given graded intravenous (IV) injections of ... more Fowls were deprived of water for 2 or 6 hr, and then given graded intravenous (IV) injections of water or isotonic saline. With both levels of deprivation, water preloads caused dose-dependent reductions in water intake which matched closely the volumes of preload given, whereas isotonic saline preloads had no effect on drinking, and feeding was unaffected in both cases. These results imply that drinking elicited by short periods of water deprivation is a response to increased plasma osmolality rather than to a loss of extracellular fluid volume. In further experiments, water intakes were reduced by at least as much as the volume administered when undeprived fowls were given 6 hr continuous IV infusions or IV injections of water, and food intakes were also suppressed. Plasma analyses taken at the end of continuous infusions of water indicated a fall in osmolality during this time. It was concluded that whereas increases in plasma osmolality increase drinking in fowls, a fall in osmo...

Caffeine, mood and performance: a selective review

International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This... more International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

Caffeine, Mood, and Performance

Effects on Health and Behavior, 2006

Umami flavor enhances appetite but also increases satiety

American Journal of Clinical Nutrition, 2014

Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine... more Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine 5&amp;amp;amp;amp;#39;-monophosphate acts synergistically with MSG when tasted, is present in high-protein sources, and may potentially further enhance satiety. We assessed effects of a combination of monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP) provided either alone or in a high-energy, high-carbohydrate and -protein soup on appetite during ingestion and postingestive satiety. Fixed portions (450 g) of a low-energy control and high-energy, high-carbohydrate and -protein soup preload with added monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP+) or without added monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP-) were consumed on 4 nonconsecutive days, and changes in appetite during soup intake and at a subsequent ad libitum lunch were assessed in 26 low-restraint volunteers by using a within-participant design. MSG/IMP+ conditions significantly reduced subsequent intake more than the MSG/IMP- condition did irrespective of energy. The high-carbohydrate and -protein condition also reduced intake independently of MSG/IMP. Energy compensation was greater in the MSG/IMP+ carbohydrate and protein conditions than MSG/IMP- condition. The addition of the MSG/IMP+ also increased the soup pleasantness and caused an immediate increase in appetite when the soup was first tasted. The addition of MSG/IMP to a low-energy preload had a biphasic effect on appetite by stimulating appetite during ingestion and enhancing postingestive satiety. This trial was registered at www.controlled-trials.com/isrctn as ISRCTN14567895.

Psychobiological mechanisms in food choice

Humans evolved an appetite control system that was designed to protect the body from nutrient sho... more Humans evolved an appetite control system that was designed to protect the body from nutrient shortages and to allow us to exploit food supplies which were scarce. The modern-day consumer no longer faces the everyday pressure of searching out the rare resource of nutritional food which occupied humans during our evolutionary history. However, the modern consumer retains a highly complex appetite control system which is predisposed to allow us to identify and consume safe and nutritious foods. The environment consumers now live in is very different from that which shaped our appetite control systems, and this mismatch has been suggested as a contributory factor to the worldwide increase in incidence of obesity and disordered eating . A key factor in modern food development must be a recognition that our ability to control intake can be compromised by factors such as disguised energy content. This chapter reviews our current understanding of food choice and preference from a psychobiological perspective, highlighting the relationship between food selection and preference and the appetite control system.

Palatability and the stimulation of appetite: A role for learning

Appetite, Sep 1, 2008

Enhancing expected food intake behaviour, hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties, oil droplet size and flavour

Food Quality and Preference, 2015

Psychology and Sociology Applied to Medicine: An Illustrated Colour Text

ABSTRACT: This second edition of a popular introduction to human behaviour in the context of heal... more ABSTRACT: This second edition of a popular introduction to human behaviour in the context of health and illness has 110 illustrations. The core concepts of sociology and psychology are covered in nine sections: -the life cycle -development of a person -society and health -preventing illness and promoting health -illness behaviour and the doctor-patient encounter -illness and disability -coping with illness and disability -how do the health services work -how does the medical student/doctor fit into all this? ... Copyright © 2000-2006 getCITED Inc. All Rights Reserved.

Learned Preferences for Odours Determined by Individual Variations in Taste Intensity and Hedonics

Chemical Senses, 2009

Individual differences in satiety response to carbohydrate and fat. Predictions from the Three Factor Eating Questionnaire (TFEQ)

Appetite, Apr 1, 2011

A high carbohydrate/low fat diet is recommended for reduced risk of overeating, but it is not cle... more A high carbohydrate/low fat diet is recommended for reduced risk of overeating, but it is not clear whether satiety responses to carbohydrate and fat differ between individuals. The objective of this study was to determine how women with either a low or a high tendency to overeat (TFEQ-disinhibition) and with either a low or a high tendency to restrict intake (TFEQ-restraint) respond to fat and carbohydrate consumed at breakfast. Sixty-four healthy-weight women preselected for high and low TFEQ scores of restraint and disinhibition were enrolled for the study. They came to the laboratory on two separate days to consume breakfast; on one day the principle energy source was fat and on the other day carbohydrate. Satiety responses were determined by ratings of hunger and fullness for 2 h after breakfast, and intake at a mid-morning snack test. Those scoring high on the TFEQ-disinhibition scale consumed more energy at the snack test than those with low TFEQ-disinhibition, but this was only following the high carbohydrate breakfast. The TFEQ-restraint scale did not independently predict food intake or interact with the TFEQ-disinhibition related overeating. In normal-weight females the tendency to overeat may be related to insensitivity to the satiating effects of carbohydrate.

Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers

Psychopharmacologia, Feb 13, 2003

Rationale: Previous studies have shown that caffeine can reinforce flavour liking in overnight de... more Rationale: Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived moderate caffeine consumers (e.g. average of 250 mg/ day) but not in low consumers (<120 mg/day). However, it is not possible to determine whether the difference between moderate and low caffeine consumers results from pre-existing individual differences in response to caffeine, or results directly from the different amounts of caffeine they habitually consume. If the former were true, then moderate consumers who are completely withdrawn should still manifest the flavour conditioning effect. Conversely, if the latter were true, consumers who are completely withdrawn should not manifest the effect. Objectives: To examine whether moderate caffeine consumers who have been fully withdrawn from caffeine manifest the flavour conditioning effect. Methods: In a double-blind study, 48 moderate caffeine consumers refrained from consuming caffeine for 4 weeks and were given replacement drinks to consume, which were either caffeinated (maintained group) or decaffeinated (withdrawn group). In the final 2 weeks, all subjects evaluated a novel drink containing either 100 mg caffeine or placebo on four non-consecutive days. Results: The rated pleasantness of the novel drink containing caffeine increased over the four test days in the group maintained on caffeine, but pleasantness of the same drink fell significantly in the withdrawn group. Conclusions: These data suggest that the ability of caffeine to reinforce changes in flavour liking are driven by the alleviation of withdrawal symptoms among habitual caffeine consumers and provide further support for the negative reinforcement theory.

Caffeine, mood and performance: a selective review

International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This... more International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

Mood-induced eating. Interactive effects of restraint and tendency to overeat

Appetite, Apr 1, 2009

Attempts to induce overeating through mood or stress manipulations in restrained eaters have had ... more Attempts to induce overeating through mood or stress manipulations in restrained eaters have had mixed success. A previous study in our laboratory suggested that overeating induced by stress was only evident at lunchtime for women who scored high on both the Three Factor Eating Questionnaire (TFEQ) Restraint and Disinhibition scales. Here we extend those findings to examine the effects of induced positive and negative mood on snacking by women classified similarly. Women (n=96) were provided with snack foods to sample while watching a neutral, positive or negative film. Those scoring high on both TFEQ measures ate most in the Negative affect condition, whereas those who scored low in restraint but high in disinhibition ate most in the Positive affect condition, and least in the negative condition. Women who scored low on the disinhibition measure ate similar amounts in all three film conditions regardless of restraint. Mood data confirmed that both negative and Positive affect films were equally arousing, but their emotional valence determined effects on eating. Thus arousal alone was not an adequate explanation for mood-induced eating. These data suggest that restraint alone is a poor predictor of likelihood of overeating in response to stress, which may explain discrepancies in the existing stress-eating literature, and also suggest that positive mood enhances the tendency to overeat in the absence of restraint.

How habitual caffeine consumption and dose influence flavour preference conditioning with caffeine

Physiology Behavior, Sep 15, 2004

This study investigated the effects of both habitual caffeine use and dose administered in determ... more This study investigated the effects of both habitual caffeine use and dose administered in determining the ability of caffeine to reinforce conditioned changes in flavour preference. Thirty overnight-withdrawn moderate caffeine consumers and 30 non or low-dose caffeine (non/ low) consumers evaluated five novel-flavoured fruit teas. Subsequently, their median-rated tea was used in four ensuing conditioning sessions. Either placebo, 1 or 2 mg/kg of caffeine (n=10 consumers, 10 non/low consumers in each condition), was added to the target tea, and all five teas were reevaluated at a final tasting. Pleasantness ratings over the four conditioning sessions indicated that non/low consumers' liking increased for the noncaffeinated fruit tea with no change for the tea containing either 1 or 2 mg/kg of caffeine. Among consumers, pleasantness ratings tended to decrease for the noncaffeinated fruit tea but increased significantly at the 1-mg dose and showed a tendency to increase at the 2-mg dose. Similar effects were shown in the evaluations made before and after conditioning, with no change in the nonexposed drinks. These results show that 1.0 mg/kg of caffeine reinforces changes in flavour pleasantness in acutely withdrawn habitual consumers but not in nonconsumers or nondependent low-caffeine consumers, further endorsing the negative-reinforcement theory of conditioning with caffeine. D

Caffeine deprivation state modulates coffee consumption but not attentional bias for caffeine-related stimuli

Behavioural Pharmacology, Nov 1, 2005

Previous research has shown that caffeine deprivation state can exert a strong influence on the a... more Previous research has shown that caffeine deprivation state can exert a strong influence on the ability of caffeine to reinforce behaviour. Recent work has also found evidence for an attentional bias in habitual caffeine users. However, it remains unclear whether deprivation state can influence attentional bias. Here we explored the relationship between caffeine deprivation, attentional bias to caffeine-related stimuli and subsequent caffeine reinforcement measured by consumption of coffee. In three experiments, participants (between-subjects: n=28; within-subjects: n=20, within-subjects: n=20) were preloaded with either caffeine (Experiment one & three:100mg; Exp two:150mg) or placebo, and in experiments one & two they completed a novel attentional bias task involving pre-attentive word recognition, and in experiment three a Dot-probe task. In experiments two & three this was followed by a test of coffee consumption. Greater recognition for caffeine-related words (experiments one & two) and faster reaction times to probes replacing caffeine-related rather than control stimuli (experiment three) confirmed caffeine-related attentional biases, but in no case was this affected by manipulation of caffeine-deprivation state. However subjects in a deprived versus nondeprived state experienced increases in drowsiness and headaches (experiment two) and reduced alertness (experiment three). Further, coffee consumption was greatest when caffeine-deprived than when non-deprived. Findings are discussed in relation to prevailing theories of drug addiction. Psychopharmacology, 164(3), 241-249. Yeomans, M.R., Javaherian, Tovey, M., Stafford, L.D. (2005). Attentional bias for caffeine-related stimuli in high but not moderate or non-caffeine consumers. Psychopharmacology, in press.

Conditioned liking for flavours paired with caffeine: a naturalistic study

Appetitive behaviours and the Three Factor Eating Questionnaire

Appetite, Mar 1, 2008

Appetite and food intake: a human experimental perspective

Page 76. 4 Appetite and Food Intake: A Human Experimental Perspective Martin R. Yeomans and Emma ... more

Caffeine reinforces flavour preference in caffeine-dependent, but not long-term withdrawn, caffeine consumers

Psychopharmacology, 2003

Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived mode... more Previous studies have shown that caffeine can reinforce flavour liking in overnight deprived moderate caffeine consumers (e.g. average of 250 mg/day) but not in low consumers (<120 mg/day). However, it is not possible to determine whether the difference between moderate and low caffeine consumers results from pre-existing individual differences in response to caffeine, or results directly from the different amounts of caffeine they habitually consume. If the former were true, then moderate consumers who are completely withdrawn should still manifest the flavour conditioning effect. Conversely, if the latter were true, consumers who are completely withdrawn should not manifest the effect. To examine whether moderate caffeine consumers who have been fully withdrawn from caffeine manifest the flavour conditioning effect. In a double-blind study, 48 moderate caffeine consumers refrained from consuming caffeine for 4 weeks and were given replacement drinks to consume, which were eithe...

Intravenous hypertonic saline injections and drinking in domestic fowls

Physiology & behavior, 1988

Fowls were given intravenous (IV) injections of hypertonic solutions of NaCl, and subsequent wate... more Fowls were given intravenous (IV) injections of hypertonic solutions of NaCl, and subsequent water intakes were recorded. All concentrations of hypertonic NaCl increased drinking in the 90 min after injection, compared with control treatments. Increments in drinking in this time agreed closely with calculated amounts required to restore normal osmolality. In further experiments, delaying access to water by periods of 60-360 min after injection failed to reduce drinking elicited by hypertonic NaCl. Injections of 2.0 M NaCl caused increases in plasma osmolality and sodium concentration which were maintained throughout 360 min water deprivation, and caused prolonged reductions in hematocrit and plasma protein concentrations. These results demonstrate that cellular dehydration is a potent thirst stimulus in fowls, and imply that fowls do not reduce hyperosmolality by excretion of salt when water is unavailable.

Preloads of water, but not isotonic saline, reduce drinking in domestic fowls

Physiology & behavior, 1988

Fowls were deprived of water for 2 or 6 hr, and then given graded intravenous (IV) injections of ... more Fowls were deprived of water for 2 or 6 hr, and then given graded intravenous (IV) injections of water or isotonic saline. With both levels of deprivation, water preloads caused dose-dependent reductions in water intake which matched closely the volumes of preload given, whereas isotonic saline preloads had no effect on drinking, and feeding was unaffected in both cases. These results imply that drinking elicited by short periods of water deprivation is a response to increased plasma osmolality rather than to a loss of extracellular fluid volume. In further experiments, water intakes were reduced by at least as much as the volume administered when undeprived fowls were given 6 hr continuous IV infusions or IV injections of water, and food intakes were also suppressed. Plasma analyses taken at the end of continuous infusions of water indicated a fall in osmolality during this time. It was concluded that whereas increases in plasma osmolality increase drinking in fowls, a fall in osmo...

Caffeine, mood and performance: a selective review

International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This... more International Standard Book Number-10: 0-8493-7102-3 (Hardcover) International Standard Book This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.

Caffeine, Mood, and Performance

Effects on Health and Behavior, 2006

Umami flavor enhances appetite but also increases satiety

American Journal of Clinical Nutrition, 2014

Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine... more Monosodium glutamate (MSG) has been shown to increase satiety when combined with protein. Inosine 5&amp;amp;amp;amp;#39;-monophosphate acts synergistically with MSG when tasted, is present in high-protein sources, and may potentially further enhance satiety. We assessed effects of a combination of monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP) provided either alone or in a high-energy, high-carbohydrate and -protein soup on appetite during ingestion and postingestive satiety. Fixed portions (450 g) of a low-energy control and high-energy, high-carbohydrate and -protein soup preload with added monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP+) or without added monosodium glutamate and inosine 5&amp;amp;amp;amp;#39;-monophosphate (MSG/IMP-) were consumed on 4 nonconsecutive days, and changes in appetite during soup intake and at a subsequent ad libitum lunch were assessed in 26 low-restraint volunteers by using a within-participant design. MSG/IMP+ conditions significantly reduced subsequent intake more than the MSG/IMP- condition did irrespective of energy. The high-carbohydrate and -protein condition also reduced intake independently of MSG/IMP. Energy compensation was greater in the MSG/IMP+ carbohydrate and protein conditions than MSG/IMP- condition. The addition of the MSG/IMP+ also increased the soup pleasantness and caused an immediate increase in appetite when the soup was first tasted. The addition of MSG/IMP to a low-energy preload had a biphasic effect on appetite by stimulating appetite during ingestion and enhancing postingestive satiety. This trial was registered at www.controlled-trials.com/isrctn as ISRCTN14567895.