Unconscious Affective Responses to Food.
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ABSTRACT:
SUBMITTER: Sato W
PROVIDER: S-EPMC4976966 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:ObjectiveHedonic/affective responses to food play a critical role in eating behavior. Previous behavioral studies have shown that hedonic responses to food are elicited consciously and unconsciously. Although the studies also showed that hunger and satiation have a modulatory effect on conscious hedonic responses to food, the effect of these homeostatic states on unconscious hedonic responses to food remains unknown.ResultsWe investigated unconscious hedonic responses to food in hungry and satiated participants using the subliminal affective priming paradigm. Food images or corresponding mosaic images were presented in the left or right peripheral visual field during 33 ms. Then photographs of target faces with emotionally neutral expressions were presented, and the participants evaluated their preference for the faces. Additionally, daily eating behaviors were assessed using questionnaires. Preference for the target faces was increased by food images relative to the mosaics in the hungry, but not the satiated, state. The difference in preference ratings between the food and mosaic conditions was positively correlated with the tendency for external eating in the hungry, but not the satiated, group. Our findings suggest that homeostatic states modulate unconscious hedonic responses to food and that this phenomenon is related to daily eating behaviors.
| S-EPMC5658914 | biostudies-literature
Project description:Dieting is a popular but difficult strategy for reducing weight. Previous studies have revealed several psychological characteristics associated with dieting failure. Here, the hypothesis that dieting failure is associated with unconscious hedonic responses to food was tested with a subliminal affective priming task. Food image primes or their scrambled mosaic primes were subliminally presented. Participants scored their liking of the subsequent target ideographs. The participants' subjective dieting success was additionally assessed using questionnaires. Differences in liking scores of target ideographs between the food and mosaic conditions, as well as liking scores of target ideographs under the food condition by partialing-out other effects, were negatively associated with dieting success scores. These results suggest that dieting failure is associated with the strength of unconscious hedonic responses to food and that environmental controls to reduce food cues may be needed for dieting success.
| S-EPMC7498566 | biostudies-literature
Project description:We present CROCUFID: a CROss-CUltural Food Image Database that currently contains 840 images, including 479 food images with detailed metadata and 165 images of non-food items. The database includes images of sweet, savory, natural, and processed food from Western and Asian cuisines. To create sufficient variability in valence and arousal we included images of food with different degrees of appetitiveness (fresh, unfamiliar, molded or rotten, spoiled, and partly consumed). We used a standardized photographing protocol, resulting in high resolution images depicting all food items on a standard background (a white plate), seen from a fixed viewing (45°) angle. CROCUFID is freely available under the CC-By Attribution 4.0 International license and hosted on the OSF repository. The advantages of the CROCUFID database over other databases are its (1) free availability, (2) full coverage of the valence - arousal space, (3) use of standardized recording methods, (4) inclusion of multiple cuisines and unfamiliar foods, (5) availability of normative and demographic data, (6) high image quality and (7) capability to support future (e.g., virtual and augmented reality) applications. Individuals from the United Kingdom (N = 266), North-America (N = 275), and Japan (N = 264) provided normative ratings of valence, arousal, perceived healthiness, and desire-to-eat using visual analog scales (VAS). In addition, for each image we computed 17 characteristics that are known to influence affective observer responses (e.g., texture, regularity, complexity, and colorfulness). Significant differences between groups and significant correlations between image characteristics and normative ratings were in accordance with previous research, indicating the validity of CROCUFID. We expect that CROCUFID will facilitate comparability across studies and advance experimental research on the determinants of food-elicited emotions. We plan to extend CROCUFID in the future with images of food from a wide range of different cuisines and with non-food images (for applications in for instance neuro-physiological studies). We invite researchers from all parts of the world to contribute to this effort by creating similar image sets that can be linked to this collection, so that CROCUFID will grow into a truly multicultural food database.
| S-EPMC6355693 | biostudies-literature
Project description:Many vegetarians report that meat is unpleasant, but little else is known about their affective responses to meat and non-meat foods. Here we explored affective responses to food images in vegetarians and omnivores and tested the hypothesis that vegetarians have global differences in affective processing (e.g., increased disgust sensitivity). We presented pictures of different food items and recorded participants' affective experience while we recorded peripheral physiology. We found that vegetarians' self-reported experience of meat meal images was less pleasant than omnivores', but that other food images were equally pleasant across the two groups. Moreover, vegetarians and omnivores had strikingly similar physiological responses to all food images - including meat meals. We interpret these results from a psychological constructionist perspective, which posits that individuals conceptualize changes in their bodily states in ways that match their beliefs, such that increased sympathetic nervous system activity may be conceptualized as an experience of excitement about a delicious meat meal for omnivores but as an experience of displeasure for a vegetarian who believes meat is cruel, wasteful, impure, or unhealthy. This interpretation is consistent with emerging neuroscience evidence that the brain constructs experience by predicting and making meaning of internal sensations based on past experience and knowledge.
| S-EPMC6582652 | biostudies-literature
Project description:Conscious emotional processing is characterized by a coordinated set of responses across multiple physiological systems. Although emotional stimuli can evoke certain physiological responses even when they are suppressed from awareness, it is not known whether unconscious emotional responses comprise a similar constellation or are confined to specific systems. To compare physiological responses to emotional stimuli with and without awareness, we measured a range of responses while participants viewed positive, negative and neutral images that were accompanied by noise bursts to elicit startle reflexes. We measured four responses simultaneously - skin conductance and heart rate changes in response to the images themselves; and startle eye-blink and post-auricular reflexes in response to the noise bursts that occurred during image presentation. For half of the participants, the images were masked from awareness using continuous flash suppression. The aware group showed the expected pattern of response across physiological systems: emotional images (regardless of valence) evoked larger skin conductance responses (SCRs) and greater heart rate deceleration than neutral images, negative images enhanced eye-blink reflexes and positive images enhanced post-auricular reflexes. In contrast, we found a striking dissociation between measures for the unaware group: typical modulation of SCRs and post-auricular reflexes, but no modulation of heart rate deceleration or eye-blink reflexes. Our findings suggest that although some physiological systems respond to emotional stimuli presented outside of awareness, conscious emotional processing may be characterized by a broad and coordinated set of responses across systems.
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Project description:Some patients with a lesion to the primary visual cortex (V1) show "blindsight": the remarkable ability to guess correctly about attributes of stimuli presented to the blind hemifield. Here, we show that blindsight can be induced in normal observers by using transcranial magnetic stimulation of the occipital cortex but exclusively for the affective content of unseen stimuli. Surprisingly, access to the affective content of stimuli disappears upon prolonged task training or when stimulus visibility increases, allegedly increasing the subjects' confidence in their overall performance. This finding suggests that availability of conscious information suppresses access to unconscious information, supporting the idea of consciousness as a repressant of unconscious tendencies.
| S-EPMC1180757 | biostudies-literature
Project description:BackgroundFood aesthetics influences affective dimensions (valence and arousal) and subsequent emotional and behavioural responses in images presented in more traditional form, almost rustic in some cases, to the signature dishes of haute cuisine. However, the visual impact of images of haute cuisine dishes on consumers' affective and emotional responses compared to traditional dishes is still understudied.MethodsWe recorded electrodermal activity, ocular movements and self-report affect of 35 volunteers while they performed a picture viewing paradigm using images of haute cuisine food, traditional food, and non-food. Additionally, the moderating role of age was examined.ResultsOur results showed that subjects had higher feelings of pleasure and arousal toward images of food (haute cuisine and traditional dishes) compared to non-food images. However, no difference in self-report affect, physiological and behavioural responses was found between haute cuisine and traditional dishes. Interestingly, a moderating effect of age was revealed, reporting that younger participants had greater feelings of pleasure and shorter eye-to-screen distance towards traditional food than haute cuisine.ConclusionsAs a whole, our findings suggest that food aesthetics could at least partially affect consumers' affective and emotional responses. Interestingly, physiological responses to food pictures seemed to be relatively independent of approach/avoidance motivational states, supporting the assumption that traditional visual restaurant menus with attractive images might be insufficient for eliciting intense positive emotions. This study also contributes to advancing the understanding of the role that age plays in emotional impact when images of haute cuisine dishes are presented to consumers.
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Project description:Increased innate immune activation and inflammation are common findings in psychotic and affective (mood) disorders such as schizophrenia (SCZ), bipolar disorder (BD), and major depressive disorder (MDD), including increased numbers and activation of monocytes and macrophages. These findings often differ depending on the disorder, for example, we previously found increases in circulating inflammatory cytokines associated with monocytes and macrophages in SCZ, while BD had increases in anti-inflammatory cytokines. Despite these differences, few studies have specifically compared immune dysfunction in affective versus non-affective psychotic disorders and none have compared functional monocyte responses across these disorders. To address this, we recruited 25 first episode psychosis (FEP) patients and 23 healthy controls (HC). FEP patients were further grouped based on the presence (AFF) or absence (NON) of mood disorder. We isolated peripheral blood mononuclear cells and cultured them for 1 week with M-CSF to obtain monocyte-derived macrophages. These cells were then stimulated for 24 h to skew them to inflammatory and alternative phenotypes, in order to identify differences in these responses. Following stimulation with LPS and LPS plus IFNγ, we found that macrophages from the NON-group had diminished inflammatory responses compared to both HC and AFF groups. Interestingly, when skewing macrophages to an alternative phenotype using LPS plus IL-4, the AFF macrophages increased production of inflammatory cytokines. Receiver operating curve analysis showed predictive power of inflammatory cytokine concentrations after LPS stimulation in the AFF group versus NON-group. Our results suggest dysfunctional monocyte responses in both affective and non-affective psychotic disorder, with varying types of immune dysfunction depending on the presence or absence of a mood component.
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Project description:The long history of poetry and the arts, as well as recent empirical results suggest that the way a word sounds (e.g., soft vs. harsh) can convey affective information related to emotional responses (e.g., pleasantness vs. harshness). However, the neural correlates of the affective potential of the sound of words remain unknown. In an fMRI study involving passive listening, we focused on the affective dimension of arousal and presented words organized in two discrete groups of sublexical (i.e., sound) arousal (high vs. low), while controlling for lexical (i.e., semantic) arousal. Words sounding high arousing, compared to their low arousing counterparts, resulted in an enhanced BOLD signal in bilateral posterior insula, the right auditory and premotor cortex, and the right supramarginal gyrus. This finding provides first evidence on the neural correlates of affectivity in the sound of words. Given the similarity of this neural network to that of nonverbal emotional expressions and affective prosody, our results support a unifying view that suggests a core neural network underlying any type of affective sound processing.
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Project description:In the field of consciousness science, there is a tradition to categorize certain states such as slow-wave non-REM sleep and deep general anesthesia as "unconscious". While this categorization seems reasonable at first glance, careful investigations have revealed that it is not so simple. Given that (1) behavioral signs of (un-)consciousness can be unreliable, (2) subjective reports of (un-)consciousness can be unreliable, and, (3) states presumed to be unconscious are not always devoid of reported experience, there are reasons to reexamine our traditional assumptions about "states of unconsciousness". While these issues are not novel, and may be partly semantic, they have implications both for scientific progress and clinical practice. We suggest that focusing on approaches that provide a more pragmatic and nuanced characterization of different experimental conditions may promote clarity in the field going forward, and help us build stronger foundations for future studies.
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