Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.

Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, w...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Kathrin Ohla, Ulrike Toepel, Johannes le Coutre, Julie Hudry
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2012
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/496347b7c1e445c6a8fc08179cd1ebf1
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:496347b7c1e445c6a8fc08179cd1ebf1
record_format	dspace
spelling	oai:doaj.org-article:496347b7c1e445c6a8fc08179cd1ebf12021-11-18T07:25:14ZVisual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.1932-620310.1371/journal.pone.0032434https://doaj.org/article/496347b7c1e445c6a8fc08179cd1ebf12012-01-01T00:00:00Zhttps://www.ncbi.nlm.nih.gov/pmc/articles/pmid/22431974/?tool=EBIhttps://doaj.org/toc/1932-6203Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing and perception of a subsequent neutral electric taste. When viewing high-calorie food images, participants reported the subsequent taste to be more pleasant than when low-calorie food images preceded the identical taste. Moreover, the taste-evoked neural activity was stronger in the bilateral insula and the adjacent frontal operculum (FOP) within 100 ms after taste onset when preceded by high- versus low-calorie cues. A similar pattern evolved in the anterior cingulate (ACC) and medial orbitofrontal cortex (OFC) around 180 ms, as well as, in the right insula, around 360 ms. The activation differences in the OFC correlated positively with changes in taste pleasantness, a finding that is an accord with the role of the OFC in the hedonic evaluation of taste. Later activation differences in the right insula likely indicate revaluation of interoceptive taste awareness. Our findings reveal previously unknown mechanisms of cross-modal, visual-gustatory, sensory interactions underlying food evaluation.Kathrin OhlaUlrike ToepelJohannes le CoutreJulie HudryPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 7, Iss 3, p e32434 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Kathrin Ohla Ulrike Toepel Johannes le Coutre Julie Hudry Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
description	Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing and perception of a subsequent neutral electric taste. When viewing high-calorie food images, participants reported the subsequent taste to be more pleasant than when low-calorie food images preceded the identical taste. Moreover, the taste-evoked neural activity was stronger in the bilateral insula and the adjacent frontal operculum (FOP) within 100 ms after taste onset when preceded by high- versus low-calorie cues. A similar pattern evolved in the anterior cingulate (ACC) and medial orbitofrontal cortex (OFC) around 180 ms, as well as, in the right insula, around 360 ms. The activation differences in the OFC correlated positively with changes in taste pleasantness, a finding that is an accord with the role of the OFC in the hedonic evaluation of taste. Later activation differences in the right insula likely indicate revaluation of interoceptive taste awareness. Our findings reveal previously unknown mechanisms of cross-modal, visual-gustatory, sensory interactions underlying food evaluation.
format	article
author	Kathrin Ohla Ulrike Toepel Johannes le Coutre Julie Hudry
author_facet	Kathrin Ohla Ulrike Toepel Johannes le Coutre Julie Hudry
author_sort	Kathrin Ohla
title	Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
title_short	Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
title_full	Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
title_fullStr	Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
title_full_unstemmed	Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
title_sort	visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.
publisher	Public Library of Science (PLoS)
publishDate	2012
url	https://doaj.org/article/496347b7c1e445c6a8fc08179cd1ebf1
work_keys_str_mv	AT kathrinohla visualgustatoryinteractionorbitofrontalandinsularcorticesmediatetheeffectofhighcalorievisualfoodcuesontastepleasantness AT ulriketoepel visualgustatoryinteractionorbitofrontalandinsularcorticesmediatetheeffectofhighcalorievisualfoodcuesontastepleasantness AT johanneslecoutre visualgustatoryinteractionorbitofrontalandinsularcorticesmediatetheeffectofhighcalorievisualfoodcuesontastepleasantness AT juliehudry visualgustatoryinteractionorbitofrontalandinsularcorticesmediatetheeffectofhighcalorievisualfoodcuesontastepleasantness
_version_	1718423471981068288

Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness.

Ejemplares similares