The orbitofrontal cortex spontaneously encodes food health and contains more distinct representations for foods highest in tastiness

The boundary between real and fictional others in the medial prefrontal cortex is blurred in lonelier individuals

People spend much of their free time engaging with narrative fiction. Research shows that, like real-life friends, fictional characters can sometimes influence individuals' attitudes, behaviors, and self-beliefs. Moreover, for certain individuals, fictional characters can stand in for real-life friends by providing the experience of belonging. Despite these parallels between how people think of real and fictional others, it is unclear whether, and to what degree, their neural representations are similar. Does the brain treat psychologically close fictional others as it does close real-world friends, or are real others somehow privileged in their neural representation? In the present study, fans of the HBO series Game of Thrones performed a trait-evaluation task for the self, 9 real-life friends/acquaintances, and 9 fictional characters from Game of Thrones while undergoing functional magnetic resonance imaging. Using both brain decoding and representational similarity analysis, we found evidence of a categorical boundary between real and fictional others within the medial prefrontal cortex. However, the boundary between these categories was blurred in lonelier individuals. These results suggest that lonelier individuals may turn to fictional characters to meet belongingness needs, and this, in turn, alters the manner in which these categories are encoded within the social brain.

Hunger modulates perceptions of food health but not taste in restricted eaters

Introduction

Food taste and health perceptions are of particular interest for their implications on food choice. Most in vivo food choice studies experimentally control for hunger via a set preload or fast.

Methods

To explore how hunger may interact with these perceptions to impact food decisions, we compared taste and health perceptions of sweet and savory obesogenic food items among hungry or satiated participants with varying restrained eating tendencies.

Results

In our sample of 232 adults (M BMI = 25.9; M age = 36.4 yrs), highly palatable foods were perceived as tasty but unhealthy. Tastiness ratings were high, consistent across restrained eating groups, and unassociated with hunger. Perceptions of health, however, were impacted by the interaction of restrained eating group and hunger. Amongst hungry participants only, a graded association between restrained eating group and perceptions of health emerged for both food types. Specifically, hungry and highly restrained eaters viewed sweet foods as 2.8x healthier and savory foods as 2.1x healthier than their satiated counterparts.

Discussion

Our data suggest that hunger predicts differential health perceptions, but not tastiness ratings, among restrained eaters. We argue that the generalization of food perception data-especially among different eater types-may be limited if the continuum of hunger level is experimentally constrained. Therefore, hunger is a critical dynamic to consider in explorations of food perceptions and eating behavior in restrained eaters.

Alterations in resting-state functional activity and connectivity for major depressive disorder appetite and weight disturbance phenotypes

BACKGROUND

Major depressive disorder (MDD) is often accompanied by changes in appetite and weight. Prior task-based functional magnetic resonance imaging (fMRI) findings suggest these MDD phenotypes are associated with altered reward and interoceptive processing.

METHODS

Using resting-state fMRI data, we compared the fractional amplitude of low-frequency fluctuations (fALFF) and seed-based connectivity (SBC) among hyperphagic (n = 77), hypophagic (n = 66), and euphagic (n = 42) MDD groups and a healthy comparison group (n = 38). We examined fALFF and SBC in a mask restricted to reward [nucleus accumbens (NAcc), putamen, caudate, ventral pallidum, and orbitofrontal cortex (OFC)] and interoceptive (anterior insula and hypothalamus) regions and also performed exploratory whole-brain analyses. SBC analyses included as seeds the NAcc and also regions demonstrating group differences in fALFF (i.e. right lateral OFC and right anterior insula). All analyses used threshold-free cluster enhancement.

RESULTS

Mask-restricted analyses revealed stronger fALFF in the right lateral OFC, and weaker fALFF in the right anterior insula, for hyperphagic MDD v. healthy comparison. We also found weaker SBC between the right lateral OFC and left anterior insula for hyperphagic MDD v. healthy comparison. Whole-brain analyses revealed weaker fALFF in the right anterior insula, and stronger SBC between the right lateral OFC and left precentral gyrus, for hyperphagic MDD v. healthy comparison. Findings were no longer significant after controlling for body mass index, which was higher for hyperphagic MDD.

CONCLUSIONS

Our results suggest hyperphagic MDD may be associated with altered activity in and connectivity between interoceptive and reward regions.

Nutrition claims influence expectations about food attributes, attenuate activity in reward-associated brain regions during tasting, but do not impact pleasantness

INTRODUCTION

Nutrition claims are one of the most common tools used to improve food decisions. Previous research has shown that nutrition claims impact expectations; however, their effects on perceived pleasantness, valuation, and their neural correlates are not well understood. These claims may have both intended and unintended effects on food perception and valuation, which may compromise their effect on food decisions.

METHODS

We investigated the effects of nutrition claims on expectations, perceptions, and valuation of milk-mix drinks in a behavioral (n = 110) and an fMRI (n = 39) study. In the behavioral study, we assessed the effects of a "fat-reduced" and a "protein-rich" nutrition claim on expected and perceived food attributes of otherwise equal food products. In the fMRI study, we investigated the effect of a "protein-rich" claim on taste pleasantness perception and valuation, and on their neural correlates during tasting and swallowing.

RESULTS

We found that both nutrition claims increased expected and perceived healthiness and decreased expected but not perceived taste pleasantness. The "protein-rich" claim increased expected but not perceived satiating quality ratings, while the "fat-reduced" claim decreased both expected and perceived satiating quality ratings. In the absence vs. presence of the "protein-rich" claim, we observed an increased activity in a cluster extending to the left nucleus accumbens during tasting and an increased functional connectivity between this cluster and a cluster in right middle frontal gyrus during swallowing.

CONCLUSION

Altogether, we found that nutrition claims impacted expectations and attenuated reward-related responses during tasting but did not negatively affect perceived pleasantness. Our findings support highlighting the presence of nutrients with positive associations and exposure to foods with nutrition claims to increase their acceptance. Our study offers insights that may be valuable in designing and optimizing the use of nutrition claims.

Food Consciousness Intervention Improves Interoceptive Sensitivity and Expression of Exteroception in Women

The perception of the body’s internal state (interoception) and the perception and processing of environmental sensory stimuli (exteroception) act together to modulate adaptive behaviour, including eating behaviour, and are related to bodyweight control. This study evaluated the impact of the Food and Nutrition Education Program with Sensory and Cognitive Exercises on interoceptive sensitivity and on the expression of exteroceptive perception in women who experienced difficulty in controlling their body weight. Thirty-seven women were randomized into two groups and evaluated at two moments: before and after the intervention or before and after a 3- to 4-week waiting period. A heartbeat tracking task was used for interoception evaluation. Participants were asked to write a text describing three foods after tasting them for exteroception evaluation. After the intervention, the participants showed an increase in interoceptive sensitivity, and an increase in the expression of exteroceptive stimuli perception through a semantic assessment of their writing related to the tasting experience. In addition, the results point to a possible connection between the mechanisms governing interoception and exteroception. This work brings important contributions to the search for strategies capable of promoting the perception and integration of physiological and environmental stimuli in food consumption.

Neural Representations of Food-Related Attributes in the Human Orbitofrontal Cortex during Choice Deliberation in Anorexia Nervosa

Decisions about what to eat recruit the orbitofrontal cortex (OFC) and involve the evaluation of food-related attributes such as taste and health. These attributes are used differently by healthy individuals and patients with disordered eating behavior, but it is unclear whether these attributes are decodable from activity in the OFC in both groups and whether neural representations of these attributes are differentially related to decisions about food. We used fMRI combined with behavioral tasks to investigate the representation of taste and health attributes in the human OFC and the role of these representations in food choices in healthy women and women with anorexia nervosa (AN). We found that subjective ratings of tastiness and healthiness could be decoded from patterns of activity in the OFC in both groups. However, health-related patterns of activity in the OFC were more related to the magnitude of choice preferences among patients with AN than healthy individuals. These findings suggest that maladaptive decision-making in AN is associated with more consideration of health information represented by the OFC during deliberation about what to eat.SIGNIFICANCE STATEMENT An open question about the OFC is whether it supports the evaluation of food-related attributes during deliberation about what to eat. We found that healthiness and tastiness information was decodable from patterns of neural activity in the OFC in both patients with AN and healthy controls. Critically, neural representations of health were more strongly related to choices in patients with AN, suggesting that maladaptive overconsideration of healthiness during deliberation about what to eat is related to activity in the OFC. More broadly, these results show that activity in the human OFC is associated with the evaluation of relevant attributes during value-based decision-making. These findings may also guide future research into the development of treatments for AN.

Brain Responses to High-Calorie Visual Food Cues in Individuals with Normal-Weight or Obesity: An Activation Likelihood Estimation Meta-Analysis

Overconsumption of high-calorie or unhealthy foods commonly leads to weight gain. Understanding people’s neural responses to high-calorie food cues might help to develop better interventions for preventing or reducing overeating and weight gain. In this review, we conducted a coordinate-based meta-analysis of functional magnetic resonance imaging studies of viewing high-calorie food cues in both normal-weight people and people with obesity. Electronic databases were searched for relevant articles, retrieving 59 eligible studies containing 2410 unique participants. The results of an activation likelihood estimation indicate large clusters in a range of structures, including the orbitofrontal cortex (OFC), amygdala, insula/frontal operculum, culmen, as well as the middle occipital gyrus, lingual gyrus, and fusiform gyrus. Conjunction analysis suggested that both normal-weight people and people with obesity activated OFC, supporting that the two groups share common neural substrates of reward processing when viewing high-calorie food cues. The contrast analyses did not show significant activations when comparing obesity with normal-weight. Together, these results provide new important evidence for the neural mechanism underlying high-calorie food cues processing, and new insights into common and distinct brain activations of viewing high-calorie food cues between people with obesity and normal-weight people.

Computational methods in social neuroscience: recent advances, new tools and future directions

Recent years have seen a surge of exciting developments in the computational tools available to social neuroscientists. This paper highlights and synthesizes recent advances that have been enabled by the application of such tools, as well as methodological innovations likely to be of interest and utility to social neuroscientists, but that have been concentrated in other sub-fields. Papers in this special issue are emphasized—many of which contain instructive materials (e.g. tutorials and code) for researchers new to the highlighted methods. These include approaches for modeling social decisions, characterizing multivariate neural response patterns at varying spatial scales, using decoded neurofeedback to draw causal links between specific neural response patterns and psychological and behavioral phenomena, examining time-varying patterns of connectivity between brain regions, and characterizing the social networks in which social thought and behavior unfold in everyday life. By combining computational methods for characterizing participants’ rich social environments—at the levels of stimuli, paradigms and the webs of social relationships that surround people—with those for capturing the psychological processes that undergird social behavior and the wealth of information contained in neuroimaging datasets, social neuroscientists can gain new insights into how people create, understand and navigate their complex social worlds.