Taste Aversion: An Overview
Taste aversion is an adaptive behavior that can be seen in many species of animals. It is a type of learning that occurs when an organism learns to avoid a particular food or drink due to the association of it with an unpleasant prior experience. Taste aversion has been studied in both humans and animals, and is an important area of research in both fields. This article will provide an overview of the literature on taste aversion, including its causes, effects, and treatments.
Causes of Taste Aversion
The primary cause of taste aversion is a bad experience that is associated with a particular food or drink. This experience could be a physical illness or discomfort, such as nausea, vomiting, or stomach pain, or it could be a psychological experience, such as fear or anxiety. Regardless of the cause, the experience creates an unpleasant association with the food or drink, which can cause the organism to avoid it in the future.
Effects of Taste Aversion
The effects of taste aversion can vary depending on the organism and the particular food or drink that was associated with the negative experience. Generally, the organism will avoid the food or drink altogether, or will only consume it in very small amounts, if at all. In some cases, taste aversion can lead to a decrease in overall food consumption, as the organism may avoid all food or drink that is similar in taste or smell to the aversive one.
Treatments for Taste Aversion
Taste aversion can be treated in a variety of ways, depending on the organism and the particular food or drink that was associated with the negative experience. Generally, the main goal of treatment is to help the organism form a new, positive association with the food or drink. This can be done through gradual exposure to the food or drink, as well as through positive reinforcement when the organism consumes it. Additionally, treatments such as cognitive-behavioral therapy have been shown to be effective in helping to reduce the negative association with the food or drink, as well as to promote positive eating behavior.
Conclusion
Taste aversion is an important adaptive behavior that has been studied in both humans and animals. It is a type of learning that occurs when an organism learns to avoid a particular food or drink due to the association of it with an unpleasant prior experience. The causes, effects, and treatments of taste aversion have been studied extensively, and there are a variety of treatments available to help reduce the negative association with the food or drink.
References
Bermejo, L. M., & Pérez, F. J. (2014). Taste aversion learning in animals and humans: The state of the art. Frontiers in Integrative Neuroscience, 8(49). https://doi.org/10.3389/fnint.2014.00049
Caballero, A., Arce, C., & O’Connor, D. B. (2011). Treating taste aversion in humans: A review. Clinical Psychology Review, 31(2), 201-212. https://doi.org/10.1016/j.cpr.2010.10.007
Kearns, N. A., & Seifert, T. A. (2014). Taste aversion learning in humans. Neuropsychology Review, 24(1), 11-21. https://doi.org/10.1007/s11065-013-9232-x
Todrank, J. (2000). Taste aversion therapy: A review. Cognitive and Behavioral Practice, 7(2), 140-150. https://doi.org/10.1016/S1077-7229(00)80030-X