apetite

Apetite is not the standard English spelling for this concept; the correct term is appetite. The form apetite is generally considered a misspelling, though it may appear in some texts or transliterations. This article uses appetite as the primary term.

Appetite refers to the psychological and sensory desire to eat. It can occur even when the body does not have an immediate energy deficit. Appetite is influenced by a range of factors, including taste, smell, and food appearance, as well as social cues, mood, culture, and learned preferences. It is distinct from hunger, which is a physiological need for food that can arise from energy depletion.

Etymology and concept: Appetite derives from Latin appetitus via French appétit. In English, it encompasses not only the drive to eat but also preferences and cravings that shape food choices, often in the absence of homeostatic need.

Physiology: Appetite is regulated by complex signaling between the gut, adipose tissue, and the brain. Ghrelin, produced mainly by the stomach, stimulates appetite, especially before meals. Leptin and other signals from fat tissue convey information about energy stores. The hypothalamus integrates these signals with reward pathways, influenced by sensory cues and environmental factors, to modulate craving and eating behavior.

Clinical relevance: Appetite fluctuates with age, illness, medications, and psychological state. Reduced appetite (anorexia) or excessive appetite (hyperphagia) can accompany various conditions, including chronic diseases, infections, and eating disorders. Assessment of appetite is common in clinical settings and can guide nutritional interventions and treatment plans.