Advances in research on brain processing of food odors using different neuroimaging techniques

Han, Pengfei

doi:10.1016/j.cofs.2021.06.002

Cited by 9 publications

(8 citation statements)

References 41 publications

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“…The constant exposure to high-calorie foods and food cues may promote overconsumption by stimulating brain reward and motivation pathways [ 19 , 20 ]. In this vein, using techniques such as functional magnetic resonance imaging ( f MRI), a growing number of research has been conducted to investigate neural responses to various forms of food stimuli [ 21 ], such as liquid tastants, food odors [ 22 ], or visual food cues [ 23 , 24 ]. Moreover, recent reviews have used f MRI-based meta-analysis such as Activation Likelihood Estimation (ALE) [ 25 , 26 ] to evaluate the consistency of findings across these studies [ 23 , 24 , 27 , 28 , 29 , 30 , 31 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Brain Responses to High-Calorie Visual Food Cues in Individuals with Normal-Weight or Obesity: An Activation Likelihood Estimation Meta-Analysis

Yang

Morys

2021

Brain Sciences

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Overconsumption of high-calorie or unhealthy foods commonly leads to weight gain. Understanding people’s neural responses to high-calorie food cues might help to develop better interventions for preventing or reducing overeating and weight gain. In this review, we conducted a coordinate-based meta-analysis of functional magnetic resonance imaging studies of viewing high-calorie food cues in both normal-weight people and people with obesity. Electronic databases were searched for relevant articles, retrieving 59 eligible studies containing 2410 unique participants. The results of an activation likelihood estimation indicate large clusters in a range of structures, including the orbitofrontal cortex (OFC), amygdala, insula/frontal operculum, culmen, as well as the middle occipital gyrus, lingual gyrus, and fusiform gyrus. Conjunction analysis suggested that both normal-weight people and people with obesity activated OFC, supporting that the two groups share common neural substrates of reward processing when viewing high-calorie food cues. The contrast analyses did not show significant activations when comparing obesity with normal-weight. Together, these results provide new important evidence for the neural mechanism underlying high-calorie food cues processing, and new insights into common and distinct brain activations of viewing high-calorie food cues between people with obesity and normal-weight people.

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Section: Introductionmentioning

confidence: 99%

Brain Responses to High-Calorie Visual Food Cues in Individuals with Normal-Weight or Obesity: An Activation Likelihood Estimation Meta-Analysis

Yang

Morys

2021

Brain Sciences

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“…Neuroimaging technologies provide valuable insights into how our brains perceive and respond to food. Advanced imaging techniques such as EEG, MEG, fMRI, and fNIRS allow researchers to visualize and monitor the neural responses of sensory cues and unconscious motivators associated with food preference, choice, and consumption (Han, 2021). This enables a deeper understanding of the complex cognitive and emotional processes involved in food perception, including reward, motivation, memory, and decision making.…”

Section: Neuroimaging Technologies For Food Sensory and Consumer Rese...mentioning

confidence: 99%

“…Neuroimaging techniques, on the other hand, are more capable of elucidating the implicit physiological responses to food consumption. They can determine how nutrients impact brain function and subsequently influence emotions and perceptions (Han, 2021). The accessibility of mobile devices and wearable systems has facilitated real‐time exploration and validation of the neural mechanisms associated with distinct dietary patterns of eating disorders and obesity, which contributes to early detection of high‐risk groups and customized interventions to enhance current prevention and treatment strategies (Danner, Haindl, et al., 2014; Zhou et al., 2023).…”

Section: Comparison Of Novel Intelligent Sensory Technologies In Food...mentioning

confidence: 99%

“…The high spatial resolution of fMRI (approximately 1−2 mm) enables researchers to investigate the connection between the activation of small and deep brain structures and stimuli (Luo & Han, 2023). It also facilitates the analysis of consumer cognitive processes and decision‐making by correlating activation in specific cortical regions with consumer preferences (Han, 2021; Stasi et al., 2018). The applications of fMRI in food sensory and consumer science can be categorized into four main groups: (1) understand food perception and sensory experience, (2) assess food preferences and consumer behavior, (3) study the impact of food consumption on brain function, and (4) explore the behaviors of eating disorders and obesity.…”

Section: Neuroimaging Technologies For Food Sensory and Consumer Rese...mentioning

confidence: 99%

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An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

Zhao,

Ye,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Food sensory evaluation mainly includes explicit and implicit measurement methods. Implicit measures of consumer perception are gaining significant attention in food sensory and consumer science as they provide effective, subconscious, objective analysis. A wide range of advanced technologies are now available for analyzing physiological and psychological responses, including facial analysis technology, neuroimaging technology, autonomic nervous system technology, and behavioral pattern measurement. However, researchers in the food field often lack systematic knowledge of these multidisciplinary technologies and struggle with interpreting their results. In order to bridge this gap, this review systematically describes the principles and highlights the applications in food sensory and consumer science of facial analysis technologies such as eye tracking, facial electromyography, and automatic facial expression analysis, as well as neuroimaging technologies like electroencephalography, magnetoencephalography, functional magnetic resonance imaging, and functional near‐infrared spectroscopy. Furthermore, we critically compare and discuss these advanced implicit techniques in the context of food sensory research and then accordingly propose prospects. Ultimately, we conclude that implicit measures should be complemented by traditional explicit measures to capture responses beyond preference. Facial analysis technologies offer a more objective reflection of sensory perception and attitudes toward food, whereas neuroimaging techniques provide valuable insight into the implicit physiological responses during food consumption. To enhance the interpretability and generalizability of implicit measurement results, further sensory studies are needed. Looking ahead, the combination of different methodological techniques in real‐life situations holds promise for consumer sensory science in the field of food research.

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“…Brain‐computer interfaces for detecting and extracting features of brain activity and translating them into outputs are particularly helpful in addressing these problems (Figure 2). Techniques such as functional magnetic resonance imaging, functional near‐infrared spectroscopy, and electroencephalography can communicate user intent as a signal that can be translated into computer language (Anbarasan et al., 2022; Han, 2021). By combining sensory assessment and brain activity monitoring, the role of odor on sweetness enhancement can be explored in depth and systematically, which is very helpful to assist researchers in sugar reduction product development and food design.…”

Section: Research Strategies For the Interaction Of Odor And Sweetnes...mentioning

confidence: 99%

Enhancement effect of odor and multi‐sensory superposition on sweetness

Zhang,

Lao,

Pan

et al. 2023

Comp Rev Food Sci Food Safe

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The impact of sugary foods on public health has contributed to the development of low‐sugar and sugar‐substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor‐induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor‐sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor‐induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor‐induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.

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Advances in research on brain processing of food odors using different neuroimaging techniques

Cited by 9 publications

References 41 publications

Brain Responses to High-Calorie Visual Food Cues in Individuals with Normal-Weight or Obesity: An Activation Likelihood Estimation Meta-Analysis

Brain Responses to High-Calorie Visual Food Cues in Individuals with Normal-Weight or Obesity: An Activation Likelihood Estimation Meta-Analysis

An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception

Enhancement effect of odor and multi‐sensory superposition on sweetness

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