Neural bases of food perception: Coordinate-based meta-analyses of neuroimaging studies in multiple modalities

Huerta, Claudia; Sarkar, Prakash; Duong, Timothy Q.; Laird, Angela R.; Fox, Peter T.

doi:10.1002/oby.20659

Cited by 109 publications

(118 citation statements)

References 41 publications

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“…Further, as compared to healthy subjects, individuals with eating disorders, obesity, or elevated propensity for weight gain showed less of a drop in food cue responses in sated vs. hungry states (Huerta et al, 2014; Sun et al, 2015). These studies report average activity across many neurons.…”

Section: Discussionmentioning

confidence: 93%

Hunger-Dependent Enhancement of Food Cue Responses in Mouse Postrhinal Cortex and Lateral Amygdala

Burgess

Ramesh

Sugden

et al. 2016

Neuron

161

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Summary The needs of the body can direct behavioral and neural processing towards motivationally relevant sensory cues. For example, human imaging studies have consistently found specific cortical areas with biased responses to food-associated visual cues in hungry subjects, but not in sated subjects. To obtain a cellular-level understanding of these hunger-dependent cortical response biases, we performed chronic two-photon calcium imaging in postrhinal association cortex (POR) and primary visual cortex (V1) of behaving mice. As in humans, neurons in mouse POR, but not V1, exhibited biases towards food-associated cues that were abolished by satiety. This emergent bias was mirrored by the innervation pattern of amygdalo-cortical feedback axons. Strikingly, these axons exhibited even stronger food cue biases and sensitivity to hunger state and trial history. These findings highlight a direct pathway by which the lateral amygdala may contribute to state-dependent cortical processing of motivationally relevant sensory cues.

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Section: Discussionmentioning

confidence: 93%

Hunger-Dependent Enhancement of Food Cue Responses in Mouse Postrhinal Cortex and Lateral Amygdala

Burgess

Ramesh

Sugden

et al. 2016

Neuron

161

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“…A coordinatebased meta-analysis of neuroimaging studies contrasting food tastes with tasteless solutions, confirmed insular areas as location of primary gustatory cortex. In addition, specific areas in cingulate, parahippocampal, postcentral, medio frontal and precentral gyrus, as well as caudate, claustrum, thalamus, and lentiform nucleus were found to be involved in taste processing [31]. Processing of individual taste qualities seemed to be relatively restricted to specific areas in the gustatory cortex although some anatomical overlapping exists.…”

Section: Discussionmentioning

confidence: 96%

Gut Taste Stimulants Alter Brain Activity in Areas Related to Working Memory: a Pilot Study

Meyer‐Gerspach¹,

Suenderhauf

Bereiter³

et al. 2016

Neurosignals

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Background/Aims: Taste perception is one of the most important primary oral reinforcers, driving nutrient and energy intake as well as toxin avoidance. Taste receptors in the gastrointestinal tract might as well impact appetitive or aversive behavior and thus influence learning tasks and a close relation of neural taste processing and working memory networks seems plausible. Methods: In the present pilot study, we determined the effects of five taste qualities “bitter” (quinine), “sweet” (glucose), “sour” (citric acid), “salty” (NaCl) and “umami” (monosodium glutamate, MSG) on working memory processing using functional MRI and their effect on plasma insulin and glucose levels. On six separate occasions, subjects received one of the following test substances dissolved in 200 mL tap water via a nasogastric tube (to circumvent the oral cavity): 1) 2g citric acid corresponding to 52 mM, 2) 2g NaCl; 171 mM, 3) 0.017g quinine; 0.26 mM, 4) 1g monosodium glutamate; 30 mM, 5) 25g glucose; 694 mM and 6) 200 mL tap water (placebo). Results: The taste qualities “bitter” and “umami” significantly altered brain activation patterns in the primary gustatory cortex as well as in subcortical structures, previously reported to be involved in emotional learning and memory. In contrast, glucose did not reveal any statistically significant brain activation difference. Working memory performance was not different over the six treatments. Plasma insulin and glucose levels were not affected by the different taste substances (MSG, quinine, NaCl and citric acid). Conclusions: in this pilot trial, we demonstrate that acute intragastric administration of different taste substances does not affect working memory performance in humans. However, “umami” and “bitter” have effects on brain areas involved in neural working memory, overpowering the effects of “sweet”, “salty” and “sour” reception.

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“…Trait-like dimensions of appetite were related to the contrast in brain activation from cues of high-ED foods -low-ED foods. Enjoyment-of-food scores were negatively related to activation in the anterior insula [i.e., the primary taste cortex (47)], which is a brain region that has been implicated in cognition (53) and is commonly responsive to both food tastes and images (54). Similarly, food-responsiveness scores were negatively related to activation in the declive, which is part of the posterior cerebellum that is involved in cognitive processing (55) with previous associations to food cues in adults (42) and adolescents (56).…”

Section: Discussionmentioning

confidence: 99%

Food portion size and energy density evoke different patterns of brain activation in children

Fearnbach

Wilson

Fisher

et al. 2017

The American Journal of Clinical Nutrition

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Background: Large portions of food promote intake, but the mechanisms that drive this effect are unclear. Previous neuroimaging studies have identified the brain-reward and decision-making systems that are involved in the response to the energy density (ED) (kilocalories per gram) of foods, but few studies have examined the brain response to the food portion size (PS). Objective: We used functional MRI (fMRI) to determine the brain response to food images that differed in PSs (large and small) and ED (high and low). Design: Block-design fMRI was used to assess the blood oxygen leveldependent (BOLD) response to images in 36 children (7-10 y old; girls: 50%), which was tested after a 2-h fast. Pre-fMRI fullness and liking were rated on visual analog scales. A whole-brain cluster-corrected analysis was used to compare BOLD activation for main effects of the PS, ED, and their interaction. Secondary analyses were used to associate BOLD contrast values with appetitive traits and laboratory intake from meals for which the portions of all foods were increased. Results: Compared with small-PS cues, large-PS cues were associated with decreased activation in the inferior frontal gyrus (P , 0.01). Compared with low-ED cues, high-ED cues were associated with increased activation in multiple regions (e.g., in the caudate, cingulate, and precentral gyrus) and decreased activation in the insula and superior temporal gyrus (P , 0.01 for all). A PS 3 ED interaction was shown in the superior temporal gyrus (P , 0.01). BOLD contrast values for high-ED cues compared with low-ED cues in the insula, declive, and precentral gyrus were negatively related to appetitive traits (P , 0.05). There were no associations between the brain response to the PS and either appetitive traits or intake. Conclusions: Cues regarding food PS may be processed in the lateral prefrontal cortex, which is a region that is implicated in cognitive control, whereas ED activates multiple areas involved in sensory and reward processing. Possible implications include the development of interventions that target decision-making and reward systems differently to moderate overeating.Am J Clin Nutr 2017;105:295-305.

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Neural bases of food perception: Coordinate-based meta-analyses of neuroimaging studies in multiple modalities

Cited by 109 publications

References 41 publications

Hunger-Dependent Enhancement of Food Cue Responses in Mouse Postrhinal Cortex and Lateral Amygdala

Hunger-Dependent Enhancement of Food Cue Responses in Mouse Postrhinal Cortex and Lateral Amygdala

Gut Taste Stimulants Alter Brain Activity in Areas Related to Working Memory: a Pilot Study

Food portion size and energy density evoke different patterns of brain activation in children

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