Alcohol Alliesthesia: Food Restriction Increases the Palatability of Alcohol Through a Corticosterone-Dependent Mechanism

Abstract

SÖDERPALM, A. H. V. AND S. HANSEN. Alcohol alliesthesia: Food restriction increases the palatability of alcohol through a corticosterone-dependent mechanism. PHYSIOL BEHAV 67(3) 409–415, 1999. — The present article analyzed the dramatic increase in alcohol ingestion that is known to occur in laboratory rats subjected to food restriction. In the first experiment, we wished to know when during the day food restricted animals consume the “extra” alcohol ration. Determinations of ethanol drinking at 3-h intervals throughout the day revealed that although food-restricted animals drink much ethanol at all times of the day, they retain a definite daily rhythm such that peak intake occurs during the dark hours. The second experiment tested the hypothesis that chronic food restriction is accompanied by positive alliesthesia for the taste of alcohol. To answer this question, we employed the taste reactivity method to measure hedonic and aversive reactions to 6% ethanol as a function of nutritional status. It was found that two weeks of food restriction, which approximately doubled the voluntary intake of ethanol, was associated with a significant increase in the hedonic response elicited by intraoral infusions of ethanol. Alcohol also elicited fewer aversive responses in food restricted subjects. Because chronic food restriction increases adrenal corticosterone secretion, we used the corticosterone synthesis inhibitor metyrapone as a tool to assess the importance of adrenal corticosterone secretion for the increased palatability of alcohol observed during food restriction. The third experiment demonstrated that attenuation of corticosterone synthesis significantly reduced the hedonic taste reactions to alcohol observed in food-restricted rats; this drop in alcohol taste reward was accompanied by a nonsignificant increase in the aversive reaction to alcohol. The final experiment investigated the effect of prolonged exposure to exogenous corticosterone on the taste reactivity to ethanol in freely fed subjects. Adrenalectomized animals bearing corticosterone implants for 3 weeks found the taste of alcohol more pleasant than did intact or adrenalectomized rats implanted with blank pellets. Taken together, the present results suggest that food restriction is associated with an apparent increase in the sensory reward—positive alliesthesia—derived from alcohol; this effect appears to be mediated by increased adrenal corticosterone secretion.