Conditioned taste aversion with low-dose organic solvents

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  • Hojo Rieko
    Mechanism of Health Effects Research Group, National Institute of Occupational Safety and Health
  • Yanagiba Yukie
    Mechanism of Health Effects Research Group, National Institute of Occupational Safety and Health
  • Takaya Mitsutoshi
    Work Environment Research Group, National Institute of Occupational Safety and Health
  • Tsuchiya Masao
    Health Administration and Psychosocial Factor Research Group, National Institute of Occupational Safety and Health
  • Yasuda Akinori
    Mechanism of Health Effects Research Group, National Institute of Occupational Safety and Health
  • Ogawa Yasutaka
    Mechanism of Health Effects Research Group, National Institute of Occupational Safety and Health

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Other Title
  • 低用量の有機溶剤を条件刺激とする嗅覚嫌悪条件づけ手続き
  • テイヨウリョウ ノ ユウキ ヨウザイ オ ジョウケン シゲキ ト スル キュウカク ケンオ ジョウケンズケ テツズキ

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A number of recent workplace health problems have resulted from very low-dose chemical substances. Low concentrations of organic solvents at a no observed adverse effect level (NOAEL) generate a specific smell. Health effects, including high sensitivity and adverse physical conditions, occur in response to the smell and are thought to result from the chemicals. One hypothesis that explains the mechanisms underlying the reactions to the smells of these substances is aversive conditioning by an odor stimulus. The hypothesis postulates that the smell is associated with pain and/or fear. Unpleasant reactions are induced when the same smell is experienced later, even when the concentration of the substance is lower than NOAEL. However, no experiments have been conducted to test this hypothesis. In the present study, we examined if aversive conditioning can be established in rats by using a low-dose organic solvent as a conditioned stimulus (CS). The organic solvent functioned as a CS, and aversive conditioning was established with the odor stimulus. In a future study, we are planning to examine the effects of unknown chemicals with the procedure used in the present study. In addition, we will examine modifications in odor threshold after the establishment of the conditioned taste aversion.

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