Smelling our appetite? The influence of food odors on congruent appetite, food preferences and intake

Morquecho-Campos, Paulina; Graaf, Kees de; Boesveldt, Sanne

doi:10.1016/j.foodqual.2020.103959

Cited by 45 publications

(32 citation statements)

References 45 publications

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“…Extending previous research [15], we found that people not only choose the food that is "matching" with the simulation [14] but in this research, we showed that this also happens for another product in the same vice/virtue category. This is in line with previous studies suggesting that exposure to food cues (e.g., smell) implicitly increases appetite for foods with similar properties [43][44][45][46]. For example, people choose more fruity desserts when they are primed with a pear odor, compared to people who are not primed with any odor, who choose more frequently a brownie option [44].…”

Section: Discussionsupporting

confidence: 91%

“…The healthy category contained 5 pictures of fruits and 5 of vegetables, while the unhealthy category contained 5 sweet high-caloric processed foods and 5 savory high-caloric processed foods. These images were taken from two picture sets [33,43], the images of the "healthy sweet" category were taken for this study. Each picture was presented two times, once with the triangle pointing upwards and once with the triangle pointing downward.…”

Section: Approach-avoidance Procedures (Aap)mentioning

confidence: 99%

“…The stimuli consisted of a set of target food photographs that were classified as being either "healthy" and "unhealthy". These pictures were taken from the food-pics database [43]. Of the food pictures, 10 were healthy food pictures, and 10 unhealthy food pictures, each food picture was paired with a non-food picture (neutral).…”

Section: Dot Probe Task (Dpt)mentioning

confidence: 99%

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Pleasure or Health? The Role of Mental Simulation in Desire and Food Choices

Muñoz-Vilches

Trijp

Piqueras‐Fiszman

2020

Foods

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Many times, desire possesses us and impedes us from making healthier food choices. From a grounded cognition perspective, we investigated the role of two types of mental simulation (process and outcome) in desire and food choice to understand the processes that modulate them and find strategies that encourage healthier food choices. In addition to these explicit measures, we used two implicit methods to measure approach-avoidance tendencies and visual attention. Our results showed that imagining the consumption of vice and virtue foods increased desire for the product imagined and seemed to favor the choice of a vice food. However, at an implicit level, the motivation to approach and avoid food products was neutral. Imagining the post-consumption of a vice food decreased desire for the imagined food and although it tempted people at an implicit level, it made people more prone to choose a virtue food. When a vice food was imagined, attentional bias increased for all types of food regardless of the simulation. When a virtue food was imagined, there was no effect on choice, motivation nor attentional bias. In conclusion, simply imagining certain foods is a potential solution for promoting healthier and thoughtful choices.

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Section: Discussionsupporting

confidence: 91%

Section: Approach-avoidance Procedures (Aap)mentioning

confidence: 99%

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Pleasure or Health? The Role of Mental Simulation in Desire and Food Choices

Muñoz-Vilches

Trijp

Piqueras‐Fiszman

2020

Foods

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“…On the other hand, Larsen and colleagues and Proserpio et al observed an increase in intake for low impulse eaters only (Larsen et al 2012 ), or upon unconscious odor exposure (Proserpio et al 2017 ; Porserpio et al 2019 ). Finally, several studies did not find any differences in intake after (conscious) exposure to odors signaling foods differing in macronutrient content or energy–density (Morquecho-Campos et al 2020 ; Zoon et al 2014 ).…”

Section: Introductionmentioning

confidence: 96%

“…In the presence of food, olfactory signals can be perceived before consumption, and may stimulate appetite in anticipation of food intake. Several studies have now clearly demonstrated that odors trigger appetite specifically for the cued product (Fedoroff et al 2003 ; Morquecho-Campos et al 2020 ; Ramaekers et al 2014 ; Zoon et al 2016 ), a phenomenon coined sensory-specific appetite . In addition, this effect may generalize to other foods with similar characteristics.…”

Section: Introductionmentioning

confidence: 99%

The importance of the olfactory system in human well-being, through nutrition and social behavior

2021

Self Cite

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The human sense of smell is still much underappreciated, despite its importance for vital functions such as warning and protection from environmental hazards, eating behavior and nutrition, and social communication. We here approach olfaction as a sense of well-being and review the available literature on how the sense of smell contributes to building and maintaining well-being through supporting nutrition and social relationships. Humans seem to be able to extract nutritional information from olfactory food cues, which can trigger specific appetite and direct food choice, but may not always impact actual intake behavior. Beyond food enjoyment, as part of quality of life, smell has the ability to transfer and regulate emotional conditions, and thus impacts social relationships, at various stages across life (e.g., prenatal and postnatal, during puberty, for partner selection and in sickness). A better understanding of how olfactory information is processed and employed for these functions so vital for well-being may be used to reduce potential negative consequences.

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