Some eating disturbances have easy-to-spot causes. In fact, some profound eating changes seem not to be disturbances at all. Gourmand syndrome is a rare and benign disorder in which the main symptom is a powerful craving for fine food.
Before you raise your hand and say, "Oh, I have that," it's important to note that gourmand syndrome usually occurs in persons who have experienced brain lesions in the right frontal lobes of their brains. These lesions may be the products of strokes, head traumas, or brain tumors.
The enjoyment of food in gourmand syndrome goes beyond eating. There is also a powerful appreciation for food shopping and preparation, and the process of conducting a meal takes on a new flavor as well. One might say that eating becomes the primary element of excitement in life.
Those With Gourmand Syndrome Demand the Good Stuff
Most who find themselves with gourmand syndrome seem rather pleased with it. Their enjoyment of food rises, and yet they do not tend to gain weight. The deepened passion has caused some to switch to jobs that include food to allow it to be a bigger part of life.
There's something attractive about gourmand syndrome. Pleasure is greater and health does not seem to suffer as a result. Those with gourmand syndrome seek food that enhances pleasure, and they appear to get the most possible enjoyment they can from the food they eat. In short, their awareness is heightened.
The lack of weight gain seems surprising. But the focus for these newly-minted food connoisseurs is the quality of the food rather than its quantity. Demanding a meal that is well-prepared, visually appealing, and flavorful is not the same as demanding a big meal.
Many dietitians rely on this very notion, suggesting intuitive eating as a way to address eating problems. A main component of intuitive eating is a willingness to have a greater awareness of input from all five senses before, during, and after eating. Sometimes called mindful eating or sensual eating, this process allows those who practice it to "know" their food much better. Often, people learn when they pay closer attention that certain foods are more enjoyable (or less) than they realized. Further, awareness helps them recognize a sense of fullness. Eating beyond that point makes eating dull and boring.
As of now, we don't know whether a person with gourmand syndrome simply gains a heightened awareness similar to what can be achieved through intuitive eating. Another possibility is that the brain injury leads to a very specific kind of mania, which is usually found teaming with depression to form bipolar disorder, a well-studied mood disorder. Like gourmand syndrome, a manic state in bipolar disorder creates strong drives and encourages pursuit of enjoyable activities. The difference is that mania in bipolar disorder is not restricted to one area (such as food), and in some cases, a lack of caution in mania leads to serious personal danger.
If There's a Catch...
Of course, no one is arguing that it's a good idea to try to give yourself a brain lesion in order to experience gourmand syndrome. The brain injury these persons experience can cause motor impairments and problems in cognition and behaviors, just like any other brain injury. In fact, one theory is that the heightened sensitivity to food is a kind of compensation for the damage to other parts of the brain. Gourmand syndrome is one effect of the injury that is not bothersome.
The Bottom Line
Gourmand syndrome's rarity and benign symptoms may make it seem more like a novelty than an important medical issue. But if nothing else, gourmand syndrome provides proof that eating fine food does not have to lead to weight gain.Sources:
Anorexia Nervosa and Related Eating Disorders, Inc. "Less-well-known eating disorders and related problems." At http://www.anred.com/defslesser.com (link now defunct). Accessed 14 November 2007.
Cockrell JR. Gourmand syndrome: Comment. Neurology 50 (1998): 831.
Raloff J. Patients savor this brain disorder. Science News 151 (1997).
Regard M and Landis T. Gourmand syndrome: Reply. Neurology 50 (1998): 831.
