Cognitive Load Alters Neuronal Processing of Food Odors

The impact of cognitive distraction on gustatory perception in volunteers with obesity

Obesity, a global health challenge, is influenced by biological, behavioral, socioeconomical, and environmental factors. In our technology-driven world, distracted eating is prevalent, yet neurocognitive mechanisms behind it remain poorly understood. This study targets individuals with overweight and obesity, exploring taste perception under distraction comprehensively. Participants formed two distinct groups based on their Body Mass Index (BMI), lean and overweight/obese. During the experiment participants received gustatory stimuli while playing a Tetris game of various difficulty levels. Participants rated taste intensity and pleasantness, with linear mixed models analyzing distraction effects. Results confirmed that high distraction levels reduced perception of taste intensity (p = 0.017) and taste pleasantness (p = 0.022), with variations influenced by gender and weight status. Individuals in the overweight/obese group exhibited most profound intensity changes during distraction (p = 0.01). Taste sensitivity ratings positively correlated with BMI interacting with gender (male r = 0.227, p < 0.001; female r = 0.101, p < 0.001). Overall across both groups, female participants demonstrated higher taste sensitivity compared to male participants (p < 0.001). This study highlights the impact of cognitive distraction during consumption on taste perception, particularly in relation to weight status and gender, underscoring their significant roles in this interplay.

Distraction suppresses high-fat flavor perception

Distraction during eating contributes to overeating, and when habitually eating with distraction, this may contribute to the development of obesity. One of the proposed mediating mechanisms is the suppression of intensity perception in odor and taste. The effect of distraction on fat intensity perception in flavor, the multisensory combination of odor, taste, and other sensory aspects, is still unknown. In this study, 32 participants (22 women) performed a flavor perception task while also performing a distracting working memory task. In each trial, participants were instructed to observe and memorize a string of 3 (low cognitive load) or 7 (high cognitive load) consonants. Then they received a small quantity of a high- or low-fat chocolate drink, and after that, they were asked to select the string they tried to memorize from three answer options. Last, they rated the intensity and fattiness of the flavor. As intended, in the working memory task, we observed that with a high cognitive load (relative to a low cognitive load), accuracy decreased and response times increased. Regarding perception of the flavors, we observed that overall, high-fat drinks were rated as more intense and fattier. Cognitive load and fat content interacted, such that for the low-fat drink, intensity and fattiness ratings were similar under both cognitive loads; however, under the high cognitive load (relative to the low cognitive load), intensity and fattiness ratings for the high-fat drink were lower. Our results show that distraction can impact the perception of fat in high-fat drinks. If distraction primarily reduces perception of high-fat foods, this may pose a particular risk of overeating high-calorie foods.

Effects of cannabidiol on psychosocial stress, situational anxiety and nausea in a virtual reality environment: a protocol for a single-centre randomised clinical trial

INTRODUCTION

The non-intoxicating plant-derived cannabinoid, cannabidiol (CBD), has demonstrated therapeutic potential in a number of clinical conditions. Most successful clinical trials have used relatively high (≥300 mg) oral doses of CBD. Relatively few studies have investigated the efficacy of lower (<300 mg) oral doses, typical of those available in over-the-counter CBD products.

METHODS

We present a protocol for a randomised, double-blind, placebo-controlled, parallel-group clinical trial investigating the effects of a low oral dose (150 mg) of CBD on acute psychosocial stress, situational anxiety, motion sickness and cybersickness in healthy individuals. Participants (n=74) will receive 150 mg of CBD or a matched placebo 90 min before completing three virtual reality (VR) challenges (tasks) designed to induce transient stress and motion sickness: (a) a 15 min 'Public Speaking' task; (b) a 5 min 'Walk the Plank' task (above a sheer drop); and (c) a 5 min 'Rollercoaster Ride' task. The primary outcomes will be self-reported stress and nausea measured on 100 mm Visual Analogue Scales. Secondary outcomes will include salivary cortisol concentrations, skin conductance, heart rate and vomiting episodes (if any). Statistical analyses will test the hypothesis that CBD reduces nausea and attenuates subjective, endocrine and physiological responses to stress compared with placebo. This study will indicate whether low-dose oral CBD has positive effects in reducing acute psychosocial stress, situational anxiety, motion sickness and cybersickness.

ETHICS AND DISSEMINATION

The University of Sydney Human Research Ethics Committee has granted approval (2023/307, version 1.6, 16 February 2024). Study findings will be disseminated in a peer-reviewed journal and at academic conferences.

TRIAL REGISTRATION NUMBER

Australian New Zealand Clinical Trials Registry (ACTRN12623000872639).

The impact of race on olfaction: A systematic review and meta-analysis

BACKGROUND

Many studies have identified a higher degree of Olfactory Dysfunction (OD) in Black patients compared to White patients. This study aims to analyze olfactory outcomes in different races.

METHODS

The PubMed, Scopus, and CINAHL databases were searched from inception to September 5, 2022, for English-language articles documenting self-reported and psychophysical OD stratified by race. A meta-analysis of proportions, comparison of weighted proportions, and comparison of means were performed in MedCalc 20.218. In the quantitative analysis, 79,297 patients were included, comprising 79.3% Whites, 16.1% Blacks, and 4.6% Hispanics.

RESULTS

A total of 14 studies were meta-analyzed. The prevalence of self-reported OD in Hispanic, White, and Black patients was 19.5% (95% CI, 16.6% to 22.6%), 17.2% (95% CI, 10.5% to 25.0%), and 13.9% (95% CI, 9.3% to 19.2%), respectively (p < 0.0007). The prevalence of psychophysical OD in Black, White, and Hispanic patients was 30.3% (95% CI, 24.2% to 36.9%), 24.2% (95% CI, 20.1% to 28.5%), and 18.4% (95% CI, 16.3% to 20.7%), respectively (p < 0.0001). Blacks reported a greater extent of unrecognized OD compared to Whites, with a difference of 16.5% (95% CI, 15.0% to 17.9%) versus 5.8% (95% CI, 3.4% to 8.0%), respectively (p < 0.0001). Hispanic rates of self-reported OD and psychophysical OD were not statistically different.

CONCLUSIONS

Our findings suggest that Blacks have the highest rate of psychophysical OD and are more likely to underreport their awareness compared to Whites.

The effect of cognitive load on preference and intensity processing of sweet taste in the brain

Distracted eating can cause overconsumption. Whereas previous work has shown that cognitive load suppresses perceived taste intensity and increases subsequent consumption, the mechanism behind distraction-induced overconsumption remains unclear. To elucidate this, we performed two event-related fMRI experiments that examined how cognitive load affects neural responses and perceived intensity and preferred intensity, respectively, to solutions varying in sweetness. In Experiment 1 (N = 24), participants tasted weak sweet and strong sweet glucose solutions and rated their intensity while we concurrently varied cognitive load using a digit-span task. In Experiment 2 (N = 22), participants tasted five different glucose concentrations under varying cognitive load and then indicated whether they wanted to keep, decrease or increase its sweetness. Participants in Experiment 1 rated strong sweet solutions as less sweet under high compared to low cognitive load, which was accompanied by attenuated activation the right middle insula and bilateral DLPFC. Psychophysiological interaction analyses showed that cognitive load moreover altered connectivity between the middle insula and nucleus accumbens and DLPFC and middle insula while tasting strong sweet solutions. In Experiment 2, cognitive load did not affect participants' preferred sweetness intensity. fMRI results revealed that cognitive load attenuated DLPFC activation for the strongest sweet solutions in the study. In conclusion, our behavioral and neuroimaging results suggest that cognitive load dampens the sensory processing of strong sweet solutions in particular, which may indicate higher competition for attentional resources for strong sweet than weak sweet solutions under high cognitive load. Implications for future research are discussed.

Elevated Insulin Levels Engage the Salience Network during Multisensory Perception

INTRODUCTION

Brain insulin reactivity has been reported in connection with systematic energy metabolism, enhancement in cognition, olfactory sensitivity, and neuroendocrine circuits. High receptor densities exist in regions important for sensory processing. The main aim of the study was to examine whether intranasal insulin would modulate the activity of areas in charge of olfactory-visual integration.

METHODS

As approach, a placebo-controlled double-blind within crossover design was chosen. The experiments were conducted in a research unit of a university hospital. On separate mornings, twenty-six healthy normal-weight males aged between 19 and 31 years received either 40 IU intranasal insulin or placebo vehicle. Subsequently, they underwent 65 min of functional magnetic resonance imaging whilst performing an odor identification task. Functional brain activations of olfactory, visual, and multisensory integration as well as insulin versus placebo were assessed. Regarding the odor identification task, reaction time, accuracy, pleasantness, and intensity measurements were taken to examine the role of integration and treatment. Blood samples were drawn to control for peripheral hormone concentrations.

RESULTS

Intranasal insulin administration during olfactory-visual stimulation revealed strong bilateral engagement of frontoinsular cortices, anterior cingulate, prefrontal cortex, mediodorsal thalamus, striatal, and hippocampal regions (p ≤ 0.001 familywise error [FWE] corrected). In addition, the integration contrast showed increased activity in left intraparietal sulcus, left inferior frontal gyrus, left superior frontal gyrus, and left middle frontal gyrus (p ≤ 0.013 FWE corrected).

CONCLUSIONS

Intranasal insulin application in lean men led to enhanced activation in multisensory olfactory-visual integration sites and salience hubs which indicates stimuli valuation modulation. This effect can serve as a basis for understanding the connection of intracerebral insulin and olfactory-visual processing.

The neural substrates responsible for food odor processing: an activation likelihood estimation meta-analysis

In many species including humans, food odors appear to play a distinct role when compared with other odors. Despite their functional distinction, the neural substrates responsible for food odor processing remain unclear in humans. This study aimed to identify brain regions involved in food odor processing using activation likelihood estimation (ALE) meta-analysis. We selected olfactory neuroimaging studies conducted with sufficient methodological validity using pleasant odors. We then divided the studies into food and non-food odor conditions. Finally, we performed an ALE meta-analysis for each category and compared the ALE maps of the two categories to identify the neural substrates responsible for food odor processing after minimizing the confounding factor of odor pleasantness. The resultant ALE maps revealed that early olfactory areas are more extensively activated by food than non-food odors. Subsequent contrast analysis identified a cluster in the left putamen as the most likely neural substrate underlying food odor processing. In conclusion, food odor processing is characterized by the functional network involved in olfactory sensorimotor transformation for approaching behaviors to edible odors, such as active sniffing.

Room for Feelings: A “Working Memory” Account of Affective Processing

In the past decades, affective science has overwhelmingly demonstrated the unique properties of affective information to bias our attention, memory, and decisions. At the same time, accumulating evidence suggests that neutral and affective representations rely on the same working memory substrates for the selection and computation of information and that they are therefore restricted by the same capacity limitations that these substrates impose. Here, we integrate these insights into a working memory model of affective processing (WMAP). Drawing on competitive access models of working memory, we discuss its role in the various stages of affective processing, from attentional selection to maintenance and memory storage, and resulting feelings and actions. We end our overview with some open questions and future directions.

Bloody olfaction? Confounding associations of sex and age on the influence of blood parameters and body weight on odor identification performance in healthy adults

Olfactory function and nutrition are closely related and may influence each other via metabolic parameters. However, the relationship between nutritional blood parameters and olfactory performance is still unclear. Inconclusive findings exist for specific blood parameters. In this extensive analysis, we examined the relationship between olfactory performance, measured with MONEX-40, as well as intensity and pleasantness ratings with 38 metabolic blood parameters, age, sex, and the anthropometric measurements body mass index (BMI) and body fat percentage (BFP). Therefore, we included data of 418 healthy, well-phenotyped Caucasians of the Enable cohort. We replicated age-dependent olfactory identification scores (p < 0.001) and found slight evidence for a body fat dependence measured with BFP (BF₁₀ = 10.466). We further identified a sex difference only in middle-aged adults (p < 0.001) that could be explained by environmental factors. Several blood parameters correlated significantly with the MONEX-40 score (p < 0.05 - p < 0.001). However, these effects diminished after adjusting for sex and age (p > 0.9) that were identified as confounders. The same applies for BFP. In addition, no parameters were identified to correlate significantly with perceived olfactory intensity or pleasantness score if controlled for sex and age (p > 0.08). Our results suggest that metabolic blood parameters are not related to olfactory identification performance in a relevant manner and highlight the importance of controlling for sex and age in chemosensory research.

You Eat How You Think: A Review on the Impact of Cognitive Styles on Food Perception and Behavior

Sensory perception is understood to be a complex area of research that requires investigations from a variety of different perspectives. Although researchers have tried to better understand consumers’ perception of food, one area that has been minimally explored is how psychological cognitive theories can help them explain consumer perceptions, behaviors, and decisions in food-related experiences. The concept of cognitive styles has existed for nearly a century, with the majority of cognitive style theories existing along a continuum with two bookends. Some of the more common theories such as individualist-collectivist, left-brain-right-brain, and convergent-divergent theories each offered their own unique insight into better understanding consumer behavior. However, these theories often focused only on niche applications or on specific aspects of cognition. More recently, the analytic-holistic cognitive style theory was developed to encompass many of these prior theoretical components and apply them to more general cognitive tendencies of individuals. Through applying the analytic-holistic theory and focusing on modern cultural psychology work, this review may allow researchers to be able to answer one of the paramount questions of sensory and consumer sciences: how and why do consumers perceive and respond to food stimuli the way that they do?

Localizing the human brain response to olfactory stimulation: A meta-analytic approach

The human sense of smell and the ability to detect and distinguish odors allows for the extraction of valuable information from the environment, thereby driving human behavior. Not only can the sense of smell help to monitor the safety of inhaled air, but it can also help to evaluate the edibility of food. Therefore, in an effort to further our understanding of the human sense of smell, the aim of this meta-analysis was to provide the scientific community with activation probability maps of the functional anatomy of the olfactory system, in addition to separate activation maps for specific odor categories (pleasant, food, and aversive odors). The activation likelihood estimation (ALE) method was utilized to quantify all relevant and available data to perform a formal statistical analysis on the inter-study concordance of various odor categories. A total of 81 studies (108 contrasts, 1053 foci) fulfilled our inclusion criteria. Significant ALE peaks were observed in all odor categories in brain areas typically associated with the functional neuroanatomy of olfaction including the piriform cortex, amygdala, insula, and orbitofrontal cortex, amongst others. Additional contrast analyses indicate clear differences in neural activation patterns between odor categories.

Playing Tetris Lets You Rate Odors as Less Intense

Overweight and obesity are considered a huge problem in modern societies. Previous studies have shown that people who are regularly distracted by playing videogames or watching TV while eating are more likely to be overweight and that the number of people that are gaming worldwide is rising. Further, it has been established that both, watching TV or playing video games lead to an increased snack intake and a lower rating of perceived taste intensity. Since flavor perception is accomplished not only by the sense of taste but also the sense of smell, we investigated the influence of cognitive load created by playing a video game on odor intensity perception. The participants played a low or high difficulty version of Tetris while presented with odors of food and non-food items. A higher skin conductance response (SCR) along with a decrease in task performance verified that the higher difficulty level leads to a higher cognitive load. Our behavioral data indicates a significant decrease in intensity estimates of food odors and non-food odors during the high compared to low cognitive load condition. We conclude that odor intensity estimation is influenced by real-life cognitive tasks which might in turn lead to overeating while distracted.

Eating up cognitive resources: Does attentional consumption lead to food consumption?

What is the role played by attentional load in eating? Does attending to an unrelated task generally lead to overeating, perhaps by preventing individuals from focusing on a goal to limit consumption? Or does such attentional diversion typically lead to reductions in eating, perhaps by preventing people from noticing tempting features of relevant food cues? Past research has supported each of these two propositions, but comparisons between existing studies have been hampered to the extent that various experimental manipulations differ in the degree to which they occupy attention, as well as differing in the particular type of attentional resources they exploit. To resolve existing discrepancies in the literature, in a series of studies, we made use of a working memory manipulation, the n-back task (Kirchner, 1958), that can be systematically modified to induce varying levels of cognitive load, allowing for rigorous comparisons of the effects of different levels of attentional load on eating. These studies revealed a complex pattern of results. Analysis of findings from three studies employing within-subjects designs documented a linear relationship, in that participants consumed less food when completing a higher cognitive-load task than when completing a lower cognitive-load task. Three studies employing between-subjects designs highlighted a less consistent pattern of results, but when combined in a mini-meta-analysis, suggested the opposite linear relationship, with participants assigned to higher cognitive-load conditions generally consuming more food than participants assigned to lower cognitive-load conditions. We conducted two additional studies to reconcile these conflicting patterns of data. Neither finding received unequivocal support, although both studies found that participants ate less when engaged in higher cognitive-load tasks than lower cognitive-load tasks. The precise nature of the relationship between attentional load and eating remains elusive.

Neural correlates of working memory's suppression of aversive olfactory distraction effects

Human cognitive performance is often disrupted by distractions related to aversive stimuli and affective states, but, paradoxically, there is also evidence to suggest that high working memory demands reduce the impact of aversive distraction. Previous empirical work suggests this latter effect occurs because working memory demands reduce attention to off-task processes, but the brain regions that mediate this effect remain uncertain. The current study utilizes a novel distraction manipulation involving unpleasant odorants to identify neural structures that buffer performance from aversive distraction under high working memory demands, and to clarify their connectivity in this context. Twenty-one healthy young adults (12 women) completed a verbal n-back task under two levels of load and were concurrently exposed to either room air or aversive odorants. Three brain regions displayed increases in neural responses to olfactory distractors under high load only; the left dorsolateral prefrontal cortex, the left ventrolateral prefrontal cortex and right cerebellar Crus I. Of these regions, only the ventrolateral prefrontal cortex also displayed context-specific connectivity with a region thought to be involved in off-task processes: the dorsomedial prefrontal cortex. Overall, results suggest that, under high working memory demands, areas of the prefrontal cortex and cerebellum shield cognition from aversive distraction, potentially through interactions with brain structures involved in off-task processes.

What Can Neuromarketing Tell Us about Food Packaging?

Packaging is a powerful tool for brands, which can not only catch consumers' attention but also influence their purchase decisions. The application of neuromarketing techniques to the study of food packaging has recently gained considerable popularity both in academia and practice, but there are still some concerns about the methods and metrics commercially offered and the interpretation of their findings. This represents the motivation of this investigation, whose objective is twofold: (1) to analyze the methodologies and measurements commonly used in neuromarketing commercial research on packaging, and (2) to examine the extent to which the results of food packaging studies applying neuromarketing techniques can be reproduced under similar methodologies. Obtained results shed light on the application of neuromarketing techniques in the evaluation of food packaging and reveal that neuromarketing and declarative methodologies are complementary, and its combination may strengthen the studies' results. Additionally, this study highlights the importance of having a framework that improves the validity and reliability of neuromarketing studies to eradicate mistrust toward the discipline and provide brands with valuable insights into food packing design.

Implicit food odour priming effects on reactivity and inhibitory control towards foods

The food environment can interact with cognitive processing and influence eating behaviour. Our objective was to characterize the impact of implicit olfactory priming on inhibitory control towards food, in groups with different weight status. Ninety-one adults completed a modified Affective Shifting Task: they had to detect target stimuli and ignore distractor stimuli while being primed with non-attentively perceived odours. We measured reactivity and inhibitory control towards food pictures. Priming effects were observed on reactivity: participants with overweight and obesity were slower when primed with pear and pound cake odour respectively. Common inhibitory control patterns toward foods were observed between groups. We suggest that non-attentively perceived food cues influence bottom-up processing by activating distinguished mental representations according to weight status. Also, our data show that cognitive load influences inhibitory control toward foods. Those results contribute to understanding how the environment can influence eating behaviour in individuals with obesity.

Effects of distraction on taste-related neural processing: a cross-sectional fMRI study

BACKGROUND

In the current obesogenic environment we often eat while electronic devices, such as smart phones, computers, or the television, distract us. Such "distracted eating" is associated with increased food intake and overweight. However, the underlying neurocognitive mechanisms of this phenomenon are unknown.

OBJECTIVE

Our aim was to elucidate these mechanisms by investigating whether distraction attenuates processing in the primary and secondary taste cortices, located in the insula and orbitofrontal cortex (OFC), respectively.

METHODS

Forty-one healthy, normal-weight participants received fixed amounts of higher- and lower-sweetness isocaloric chocolate milk while performing a high- or low-distracting detection task during fMRI in 2 test sessions. Subsequently, we measured ad libitum food intake.

RESULTS

As expected, a primary taste cortex region in the right insula responded more to the sweeter drink (P < 0.001, uncorrected). Distraction did not affect this insular sweetness response across the group, but did weaken sweetness-related connectivity of this region to a secondary taste region in the right OFC (P-family-wise error, cluster, small-volume corrected = 0.020). Moreover, individual differences in distraction-related attenuation of taste activation in the insula predicted increased subsequent ad libitum food intake after distraction (r = 0.36).

CONCLUSIONS

These results reveal a mechanism explaining how distraction during consumption attenuates neural taste processing. Moreover, our study shows that such distraction-induced decreases in neural taste processing contribute to individual differences in the susceptibility for overeating. Thus, being mindful about the taste of food during consumption could perhaps be part of successful prevention and treatment of overweight and obesity, which should be further tested in these target groups. This study was preregistered at the Open Science Framework as https://bit.ly/31RtDHZ.

Distracted Sniffing of Food Odors Leads to Diminished Behavioral and Neural Responses

Eating under distracted conditions such as viewing television is associated with overeating and weight gain. Following evidence from earlier findings, in this issue Hoffman-Hensel et al. report a study in which they investigated the influence of distraction on intensity perception of low and high caloric food odors and neural responses to these food odors. Their findings suggest that distraction directly leads to decreased neural response in olfactory cortex and decreased intensity, and, indirectly to overeating, through a mechanism that then compensates for the decrease in strength of the olfactory signals. I discuss these results in a broader context of attention to odors.

Attentional modulation of desensitization to odor

Subjective and behavioral responsiveness to odor diminishes during prolonged exposure. The precise mechanisms underlying olfactory desensitization are not fully understood, but previous studies indicate that the phenomenon may be modulated by central-cognitive processes. The present study investigated the effect of attention on perceived intensity during exposure to a pleasant odor. A within-subjects design was utilized with 19 participants attending 2 sessions. During each session, participants continuously rated their perceived intensity of a 10-minute exposure to a pleasant fragrance administered using an olfactometer. An auditory oddball task was implemented to manipulate the focus of attention in each session. Participants were instructed to either direct their attention toward the sounds, but still to rate odor, or to focus entirely on rating the odor. Analysis revealed three 50-second time windows with significantly lower mean intensity ratings during the distraction condition. Curve fitting of the data disclosed a linear function of desensitization in the focused attention condition compared with an exponential decay function during distraction condition, indicating an increased rate of initial desensitization when attention is distracted away from the odor. In the focused-attention condition, perceived intensity demonstrated a regular pattern of odor sensitivity occurring at approximately 1−2 minutes intervals following initial desensitization. Spectral analysis of low-frequency oscillations confirmed the presence of augmented spectral power in this frequency range during focused relative to distracted conditions. The findings demonstrate for the first time modulation of odor desensitization specifically by attentional factors, exemplifying the relevance of top-down control for ongoing perception of odor.

Neuroimaging of smell and taste

The senses of taste and smell developed early in evolution and are of high ecological and clinical relevance in humans. Chemosensory systems function, in large part, as hazard avoidance systems, thereby ensuring survival. Moreover, they play a critical role in nutrition and in determining the flavor of foods and beverages. Their dysfunction has been shown to be a key element of early stages of a number of diseases, including Alzheimer's and Parkinson's diseases. Advanced neuroimaging methods provide a unique means for understanding, in vivo, neural and psychological processing of smell, taste, and flavor, and how diseases can impact such processing. This chapter provides, from a neuroimaging perspective, a comprehensive overview of the anatomy and physiology involved in the odor and taste processing in the central nervous system. Some methodological challenges associated with chemosensory neuroimaging research are discussed. Multisensory integration, the mechanisms that enable holistic sensory experiences, is emphasized.