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Objective Assessment of Brain Response to Tasting High Sugar/high Fat Chocolate by RETeval Electroretinography (P08-013-19)
Journal article   Open access   Peer reviewed

Objective Assessment of Brain Response to Tasting High Sugar/high Fat Chocolate by RETeval Electroretinography (P08-013-19)

Jennifer Nasser, Eram Albajri, Lisa Lanza and Shanon Casperson
Current developments in nutrition, v 3(Suppl 1), p2077
Jun 2019
DOI: https://doi.org/10.1093/cdn/nzz044.P08-013-19
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https://doi.org/10.1093/cdn/nzz044.P08-013-19View
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Abstract

Reproduce the objective assessment of brain response to tasting of high sugar/fat food as reported in 2013 when using the dilated eye/contact lens-ERG. We hypothesized that tasting a high sugar/fat food would increase the amplitude of the dopamine-mediated retinal b wave as measured by the RETeval instrument, which uses a skin sensor and no eye dilation. Twenty three health men and women (8 M, 15 F) completed one session in which they tasted and consumed 5 gram portions of 90% chocolate and 38% chocolate (Lindt™) just prior to having S-cone b wave measured by electroretinography (ERG) using the RETeval™ (LKC, Inc). Participants also completed the BES, and had height and weight determined. Participants were grouped by change in ERG response to the chocolate (38%–90%). Seven individuals (30%) showed an increase in ERG b-wave in response to increasing sugar content of the chocolate. The difference in b wave response was significant between the two groups (–0.89 ± 0.18 vs 1.39 ± 0.52 (90% chocolate vs 38% chocolate, respectively mean ± SR) F = 27, P < 0.01). Age and BES score correlated with response grouping (r = 0.495, P = 0.016; r = 0.415, P = 0.049, respectively). Thirty of participants showed an increase in b wave response by ERG after tasting high sugar chocolate (0.375 g/5 g sample vs 2.6 g/5 g sample). This response rate is about half of that seen with the dilated eye methodology. Correlation of b wave response to increased sugar with BES score was reproduced by our prior data. Further studies are needed to determine experiment conditions to increase the response sensitivity of the RETeval method for assessing brain response to tasting food. This project was partially funded through the Clinical Translational Research Institute and the College of Nursing and Health Professions of Drexel University.

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