Food texture affects glucose tolerance by altering pancreatic β-cell function in mice consuming high-fructose corn syrup

The Role of High-Fructose Diet in Liver Function of Rodent Models: A Systematic Review of Molecular Analysis

The present systematic review of animal studies on long-term fructose intake in rodents revealed a significant decrease in the activities of antioxidant enzymes due to a fructose-rich diet. The reduced activity of these enzymes led to an increase in oxidative stress, which can cause liver damage in rodents. Of eight studies analyzed, 5 (62.5%) and 1 (12.5%) used male and female rats, respectively, while 2 studies (25%) used female mice. Moreover, half of the studies used HFCS, but the other half employed fructose in the diet. Hence, it is essential to monitor dietary habits to ensure public health and nutrition research outcomes.

Examining the role of olfaction in dietary choice

Obesity is frequently caused by calorie-rich dietary choices across the animal kingdom. As prandial preference toward a high-fat diet develops in mice, an anti-preference or devaluation of a nutritionally balanced but less palatable standard chow diet occurs concomitantly. Although mechanistic insights underlying devaluation have been observed physiologically in the brain, it is unclear how peripheral sensory processing affects food choice. Because olfactory cues and odor perception help coordinate food preference and intake, we determine the role of smell in the targeted consumption of a high-fat diet and simultaneous devaluation of a standard chow diet. Using inaccessible food and loss-of-function manipulations, we find that olfactory information is neither sufficient nor necessary for both the acute and chronic selection of high-fat diet and coincident diminished value of standard diet. This work suggests alternative means are behind the immediate and sustained consumption of high-fat diet and concurrent standard diet devaluation.

Olfaction is considered integral to food choice and preference formation. Boone et al. use a behavioral approach to determine the salience of olfactory cues in diet selection. They find that olfaction is neither sufficient nor required for both high-fat-diet preference and standard diet devaluation.