Intake of greasy diets in hypothalamic obesity: a re-assessment

Abstract

Rats with medial hypothalamic lesions are known to prefer greasy diets. Past research has suggested that this is based on the oily texture rather than caloric content of these foods. We have re-examined this appetite in rats with bilateral parasagittal knife-cuts between the medial and lateral hypothalamus. Following knife cuts vs. sham surgery, the body weight and food consumption of adult female rats were monitored during four experimental phases. During the first month post-surgery rats were fed powdered Chow (3.61 kcal/g) and showed the usual hyperphagia and obesity. Each group was then subdivided and fed either a high-fat diet (5.5 kcal/g) or a similarly greasy mineral-oil diet (3.61 kcal/g) for a second month. The knife-cut group fed high-fat showed significantly higher intake than both sham-cut controls and knife-cut rats fed the mineral-oil diet. The latter group showed only a non-significant feeding increase over controls. Following a third month when all groups again received Chow, animals were given the opposite greasy diet for a final month. Knife-cut rats previously fed the high-fat diet showed significant overeating of the mineral-oil diet and defended their obesity, while those fed the mineral-oil free diet first now showed significant hyperphagia and obesity on the high-fat diet. Across both target phases (months 2 and 4) knife-cut rats always ate significantly more of the high-fat diet than of the mineral-oil diet. The latter only elicited hyperphagia in animals that had been previously exposed to the high-fat diet. These findings suggest that the hyperphagic response to greasy foods relatively low in calories and digestible fats by rats with hypothalamic injury is a function of prior experience with the sensory and/or metabolic consequences of having first eaten highly caloric fatty foods. If that is true, it may be that such animals are capable of learning positive food-associated cues in addition to negative ones (i.e. enhanced taste aversions) documented earlier by other investigators.