Processing of food pictures: Influence of hunger, gender and calorie content

Frank, Stefanie; Laharnar, Naima; Kullmann, Stephanie; Veit, Ralf; Canova, Carlos; Hegner, Yiwen Li; Fritsche, Andreas; Preißl, Hubert

doi:10.1016/j.brainres.2010.04.030

Cited by 259 publications

(226 citation statements)

References 21 publications

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“…This has relevance considering the potential consumer benefits of satiety enhancing foods (Hetherington et al, 2013). Furthermore, research might examine food perceptions under different environmental and physiological conditions, such as how packaging or branding (Cavanagh et al 2014), portion size (Piqueras-Fiszman, Harrar, Alcaide, & Spence, 2011) or nutritional status (Cabanac, 1979;Frank et al 2010) affects food perceptions.…”

Section: Discussionmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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Section: Discussionmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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“…Malefemale sex differences in brain activation in response to the flavors of normal foods (176,675), to pure tastes (299), and to pictures of food (135,231,264,378,748) have been reported. In a recent review of this literature, Geliebter et al (264) concluded that if brain areas are classed by their predominate functions, as described above, pictures of food stimuli elicit more activation in areas related to planning and executing behaviors in men and more activation in areas related to cognitive and affective processes in women.…”

Section: R1243 Sex Differences In the Physiology Of Eatingmentioning

confidence: 99%

Sex differences in the physiology of eating

Asarian

Geary²

2013

American Journal of Physiology-Regulatory, Integrative and Comp

414

349

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(HPG) axis function fundamentally affects the physiology of eating. We review sex differences in the physiological and pathophysiological controls of amounts eaten in rats, mice, monkeys, and humans. These controls result from interactions among genetic effects, organizational effects of reproductive hormones (i.e., permanent early developmental effects), and activational effects of these hormones (i.e., effects dependent on hormone levels). Male-female sex differences in the physiology of eating involve both organizational and activational effects of androgens and estrogens. An activational effect of estrogens decreases eating 1) during the periovulatory period of the ovarian cycle in rats, mice, monkeys, and women and 2) tonically between puberty and reproductive senescence or ovariectomy in rats and monkeys, sometimes in mice, and possibly in women. Estrogens acting on estrogen receptor-␣ (ER␣) in the caudal medial nucleus of the solitary tract appear to mediate these effects in rats. Androgens, prolactin, and other reproductive hormones also affect eating in rats. Sex differences in eating are mediated by alterations in orosensory capacity and hedonics, gastric mechanoreception, ghrelin, CCK, glucagon-like peptide-1 (GLP-1), glucagon, insulin, amylin, apolipoprotein A-IV, fatty-acid oxidation, and leptin. The control of eating by central neurochemical signaling via serotonin, MSH, neuropeptide Y, Agouti-related peptide (AgRP), melanin-concentrating hormone, and dopamine is modulated by HPG function. Finally, sex differences in the physiology of eating may contribute to human obesity, anorexia nervosa, and binge eating. The variety and physiological importance of what has been learned so far warrant intensifying basic, translational, and clinical research on sex differences in eating.neuroendocrinology; estrogens; testosterone; eating disorders; obesity SEX DIFFERENCES ARE PERVASIVE in physiology and medicine (51,64,73,109,110,466,797,826). The controls of eating and energy homeostasis are no exceptions. It was observed approximately 100 years ago that removal of the ovaries leads to marked accretion of adipose tissue in rats (697), that daily food intake expressed as kilocalories per gram body weight differs between male and female rats (778), and that food intake varies regularly through the ovarian cycle in intact female rats (674, 779). Sex differences in eating have been the subject of physiological research ever since. The clinical relevance of this work is increasingly evident. In the United States, women are approximately threefold more vulnerable than men to psychiatric eating disorders (346,351) and approximately twofold more vulnerable to severe and morbid obesity (BMI Ն 35 and 40 kg/m 2 , respectively, mass/height 2 ) (226). Women also appear to suffer more from these disorders in terms of physical and psychological functioning and quality of life (24,84,273,292,465,531,762). The increased obesity burden suffered by women is reflected in the fact that Ͼ80% of bariatric surgery patients in the U...

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“…On the other hand, such an association between brain responses to visual food cues and BMI was essentially absent for men, suggesting that body mass among men is likely to be more affected by any of a number of other factors that were not examined in the current study. The present findings build upon prior work showing that women tend to show greater corticolimbic responses to visual images of high-calorie food compared with men, 16,64 and further suggest that long-term body weight status in women may be associated with greater responsiveness of the food motivation network to visual images depicting highly palatable food. Although further research will be necessary to determine the extent to which these findings may relate to actual food consumption and weight gain, these preliminary findings may have important implications regarding the higher rates of obesity 2,4 and eating disorders 5-7 among women.…”

mentioning

confidence: 55%

The Neurobiological Basis and Potential Modification of Emotional Intelligence through Affective / Behavioral Training

Killgore¹,

Demers²

2013

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Public reporting burden for this collection of information is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing this collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden to Department of Defense, Washington Headquarters Services, Directorate for Information Operations and Reports (0704-0188), 1215 Jefferson Davis Highway, Suite 1204, Arlington, VA 22202-4302. Respondents should be aware that notwithstanding any other provision of law, no person shall be subject to any penalty for failing to comply with a collection of information if it does not display a currently valid OMB control number. PLEASE DO NOT RETURN YOUR FORM TO THE ABOVE ADDRESS. REPORT DATE (DD-MM-YYYY)2. REPORT TYPE 3. DATES COVERED (From -To) 4. TITLE AND SUBTITLE 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) 5d. PROJECT NUMBER 5e. TASK NUMBER E-Mail:5f. WORK UNIT NUMBER Emotional intelligence (EI) is the ability to accurately perceive, understand, and use emotional information toward adaptive functioning. The goal of the present investigation is to understand the neurobiological basis of one aspect of emotional skills, known as emotional intelligence (EI), and to develop a training program to enhance these capacities. During the first 3 years of this study, 70 participants completed fMRI and EI testing. Analyses revealed that the functioning of inhibitory brain regions seems to be related to facets of personality, daytime sleepiness, and gender. Additionally, higher EI is associated with greater acuity of responses within interoceptive sensitivity brain regions to biologically/socially relevant stimuli (e.g., facial expressions) presented subliminally. Furthermore, results suggest that trait and ability EI are unique constructs, with trait EI closely related to personality and ability EI more correlated with standard cognitive intelligence (CI). Based on the preliminary findings from the neuroimaging study, a modification to the SOW was made which increased the study by an additional year in order to develop an EI modification program. During this next phase of the study, we are developing an internet-based 6 module-training program for enhancing EI skills. Once the materials are completed, we will collect pilot data on 60 healthy participants (30 in active EI training; 30 receiving non-EI training as a placebo control). Participant enrollment for this phase of the study will begin once HRPO approval is granted. 4 PERFORMING ORGANIZATION NAME(S) AND ADDRESS(ES) 8. PERFORMING ORGANIZATION REPORT NUMBER SPONSORING / MONITORING AGENCY NAME(S) AND ADDRESS(ES) 10. SPONSOR/MONITOR'S ACRONYM(S) U.S. Army Medical Research and Materiel Command Fort Detrick, Maryland 21702-5012 SPONSOR/MONITOR'S REPORT NUMBER(S) DISTRIBUTION / AVAILABILITY STATEMENT INTRODUCTION...

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Processing of food pictures: Influence of hunger, gender and calorie content

Cited by 259 publications

References 21 publications

Associations between nutritional properties of food and consumer perceptions related to weight management

Associations between nutritional properties of food and consumer perceptions related to weight management

Sex differences in the physiology of eating

The Neurobiological Basis and Potential Modification of Emotional Intelligence through Affective / Behavioral Training

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