Central Processing of the Chemical Senses: An Overview

Lundström, Johan N.; Boesveldt, Sanne; Albrecht, J.

doi:10.1021/cn1000843

Cited by 202 publications

(177 citation statements)

References 97 publications

(132 reference statements)

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“…The sensory characteristics of food (taste, odors and texture) are also important in food choice, and these can be well studied by fMRI (39). Visual attention can be rapidly cued by food items -particularly items with high calorific content, and attentional responding to these is magnified in overweight individuals, suggesting that heightened attention to high-caloric food cues promotes greater intake.…”

Section: Emotions and Decision-makingmentioning

confidence: 99%

The determinants of food choice

et al. 2016

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Health nudge interventions to steer people into healthier lifestyles are increasingly applied by governments worldwide, and it is natural to look to such approaches to improve health by altering what people choose to eat. However, to produce policy recommendations that are likely to be effective, we need to be able to make valid predictions about the consequences of proposed interventions, and for this, we need a better understanding of the determinants of food choice. These determinants include dietary components (e.g. highly palatable foods and alcohol), but also diverse cultural and social pressures, cognitive-affective factors (perceived stress, health attitude, anxiety and depression), and familial, genetic and epigenetic influences on personality characteristics. In addition, our choices are influenced by an array of physiological mechanisms, including signals to the brain from the gastrointestinal tract and adipose tissue, which affect not only our hunger and satiety but also our motivation to eat particular nutrients, and the reward we experience from eating. Thus, to develop the evidence base necessary for effective policies, we need to build bridges across different levels of knowledge and understanding. This requires experimental models that can fill in the gaps in our understanding that are needed to inform policy, translational models that connect mechanistic understanding from laboratory studies to the real life human condition, and formal models that encapsulate scientific knowledge from diverse disciplines, and which embed understanding in a way that enables policy-relevant predictions to be made. Here we review recent developments in these areas.

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Section: Emotions and Decision-makingmentioning

confidence: 99%

The determinants of food choice

et al. 2016

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“…Recently it has been suggested that, whereas the piriform cortex processes the initial stage of the formation of an odor quality percept (Lundström et al, 2011), the orbitofrontal cortex (OFC) is responsible for the final quality decision. Of particular relevance to the present work is a neuroimaging study (Savic et al, 2000) demonstrating that the OFC was activated during an odor quality discrimination task and not during an odor intensity discrimination task.…”

Section: Possible Anatomical Basis Of Visual-olfactory Crossmodal Intmentioning

confidence: 99%

Modulation of Olfactory Perception by Visual Cortex Stimulation

Jadauji

Djordjević²,

Lundström³

et al. 2012

J. Neurosci.

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When attempting to identify an object based on smell alone, people often visualize the perceived source of the odorant. This close association between olfactory and visual functions is supported by neuroimaging studies demonstrating activation of visual cortex during performance of purely olfactory tasks. Such activation might simply reflect the correlation between olfactory percepts and the corresponding visual images, or it might reflect a causal contribution of visual processing to olfactory perception. Here we provide evidence in support of the latter possibility. Using repetitive transcranial magnetic stimulation, we show that stimulating human visual cortex improves performance on a task requiring discrimination among different odor qualities. No significant improvement is found for tasks involving discrimination between intensities of the same odor, from stimulation of auditory cortex, or from "sham" stimulation. These results are thus consistent with a specific visual cortical influence on high-level olfactory perception. They also demonstrate that unimodal perceptual tasks are influenced by processing within cortical areas of other, seemingly unrelated, sensory systems.

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“…Of course, once ingestion has started, gastrointestinal neural and hormonal signals also start to contribute. Summaries and detail on the basic processing of food stimuli in the brain can be found in several reviews and meta-analyses addressing visual food stimuli (food images) (9) , odour (10) , taste (11,12) and flavour (taste, odour and somatosensory stimulation) (13,14) . A well-known phenomenon driven by cephalic stimulation is sensory-specific satiety (15) .…”

Section: Food-brain Interactionmentioning

confidence: 99%

Food-induced brain responses and eating behaviour

et al. 2012

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The brain governs food intake behaviour by integrating many different internal and external state and trait-related signals. Understanding how the decisions to start and to stop eating are made is crucial to our understanding of (maladaptive patterns of) eating behaviour. Here, we aim to (1) review the current state of the field of 'nutritional neuroscience' with a focus on the interplay between food-induced brain responses and eating behaviour and (2) highlight research needs and techniques that could be used to address these. The brain responses associated with sensory stimulation (sight, olfaction and taste), gastric distension, gut hormone administration and food consumption are the subject of increasing investigation. Nevertheless, only few studies have examined relations between brain responses and eating behaviour. However, the neural circuits underlying eating behaviour are to a large extent generic, including reward, selfcontrol, learning and decision-making circuitry. These limbic and prefrontal circuits interact with the hypothalamus, a key homeostatic area. Target areas for further elucidating the regulation of food intake are: (eating) habit and food preference formation and modification, the neural correlates of self-control, nutrient sensing and dietary learning, and the regulation of body adiposity. Moreover, to foster significant progress, data from multiple studies need to be integrated. This requires standardisation of (neuroimaging) measures, data sharing and the application and development of existing advanced analysis and modelling techniques to nutritional neuroscience data. In the next 20 years, nutritional neuroscience will have to prove its potential for providing insights that can be used to tackle detrimental eating behaviour. Functional MRI: Eating behaviour: Peptide hormones: Personality characteristicsFood is required for survival and therefore is a primary reward. Abundance of food has become a greater problem than food shortage: the number of overweight and obese people exceeds that of those suffering from undernutrition (1) . Obesity is driven by rapid changes in our food environment (2,3) which promote overeating. Such eating behaviour is maladaptive in the longer term. This review addresses the interactions between foods, the gut and the brain, which give rise to eating behaviour (Fig. 1). With 'eating behaviour' we refer to food choice, meal frequency and meal size (where a 'meal' includes eating occasions such as eating a snack food or drinking something energetic). Eating behaviour is determined by eating decisions, namely what to eat, when to start and when to stop eating. These decisions are taken in the brain, which integrates a multitude of neural and hormonal signals reflecting internal state and the environment. They determine diet nutrient composition, eating frequency and portion size, i.e., a person's diet. Understanding how eating decisions come about is crucial for understanding maladaptive patterns of Abbreviations: ALE, activation-likelihood estimation; fMRI, f...

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Central Processing of the Chemical Senses: An Overview

Cited by 202 publications

References 97 publications

The determinants of food choice

The determinants of food choice

Modulation of Olfactory Perception by Visual Cortex Stimulation

Food-induced brain responses and eating behaviour

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