Spice up the moment: The influence of spicy taste on people's metaphorical perspectives on time

Embodied cognition contends that sensorimotor experiences undergird cognitive processes. Three embodied cross-domain metaphorical mappings constitute quintessential illustrations: spatial navigation and orientation underpin the conceptualization of time and emotion and gustatory sensation underlies the formulation of emotion. Threading together these strands of insights, the present research consisted of three studies explored the potential influence of spicy taste on people's metaphorical perspectives on time. The results revealed a positive correlation between spicy taste and the ego-moving metaphor for time such that individuals who enjoyed spicy taste (Study 1) and who consumed spicy (vs. salty) snack (Study 2) exhibited a predilection for the ego-moving perspective when cognizing a temporally ambiguous event. Because both spicy taste and the ego-moving metaphor are associated with anger and approach motivation, the latter two were postulated to be related to the novel taste-time relationship. Corroborative evidence for the hypothesis was found, which indicated that spicy (vs. salty) intake elicited significantly stronger anger toward and significantly greater approach-motivated perception of a rescheduled temporal event (Study 3). Taken together, the current findings demonstrate that spicy taste may play a role in people's perspectives on the movement of events in time and highlight the involved embodied interrelation between language, emotion, and cognition.

Pursuing Safety in Social Connection: A Flexibly Fluid Perspective on Risk Regulation in Relationships

People are fundamentally motivated to be included in social connections that feel safe, connections where they are consistently cared for and protected, not hurt or exploited. Romantic relationships have long played a crucial role in satisfying this fundamental need. This article reconceptualizes the risk-regulation model to argue that people draw on experiences from inside and outside their romantic relationships to satisfy their fundamental need to feel safe depending on others. We first review the direct relational cues (i.e., a partner's affectionate touch, responsive versus unresponsive behavior, and relative power) and indirect cues (i.e., bodily sensations, collective value in the eyes of others, and living conditions) that signal the current safety of social connection and motivate people to connect to others or protect themselves against them. We then review how people's chronic capacity to trust in others controls their sensitivity and reactivity to the safety cues. The article concludes with future research directions.

Violence Within Food Deserts: A Block-Group Examination of Food Access, Racial Composition, and Violent Crime

While there is substantial public health literature that documents the negative impacts of living in "food deserts" (e.g., obesity and diabetes), little is known regarding whether living in a food desert is associated with increased criminal victimization. With the block group as the unit of analysis, the present study examines whether there is a relationship between food deserts and elevated crime counts, and whether this relationship varies by racial composition. Results from multiple count models suggest that living in a food desert is not associated with higher levels of violent or property crime. But multiplicative models interacting percent Black with food deserts revealed statistically significant associations with violent crime but not property crime. Alternatively, multiplicative models interacting percent White with food deserts revealed statistically significant associational reductions in violent crimes. Several policy and research implications are discussed.

Amplitude of low-frequency fluctuation after taste exposure revealed by resting-state fMRI

Taste perception has been deeply explored from the behavioural level to delineating neural mechanisms. However, most previous studies about the neural underpinnings of taste perception have focused on task-related brain activation. Notably, evidence indicates that task-induced brain activation often involves interference from irrelevant task materials and only accounts for a small fraction of the brain's energy consumption. Investigation of the resting-state spontaneous brain activity would bring us a comprehensive understanding of the neural mechanism of taste perception. Here we acquired resting-state functional magnetic resonance imaging (rs-fMRI) data from twenty-two participants immediately after they received sweet, sour and tasteless gustatory stimulation. Our results showed that, in contrast to the tasteless condition, the sour exposure induced decreased amplitude of low-frequency fluctuation (ALFF) in the somatosensory cortex in the left post-central gyrus, and the sweet exposure led to increased ALFF in the bilateral putamen involved in reward processing. Moreover, in contrast to the sweet stimulation condition, the sour stimulation condition showed increased ALFF in the right superior frontal gyrus, which has been linked to functioning in high-order cognitive control. Altogether, our data indicate that taste exposure may affect the spontaneous functional activity in brain regions, including the somatosensory areas, reward processing areas and high-order cognitive functioning areas. Our findings may contribute to a further understanding the neural network and mechanisms after taste exposure.

Sourness impacts envy and jealousy in Chinese culture

In the present study, five experiments (N = 233) were designed to explore whether sourness as a sensory experience could implicitly impact social emotions of envy and jealousy in Chinese culture. Experiment 1 (n = 63) explored the implicit conceptual association between sourness words (vs. bitterness words) and envy/jealousy words. Experiment 2 (n = 70) and 3 (n = 20) examined the priming effects of imagined and tasted sourness (vs. bitterness and sweetness) on self-rated emotional intensity in envy- and jealousy-arousing situations, respectively. Experiment 4 (n = 40) and 5 (n = 40) further testified the priming effects of imagined and tasted sourness (vs. bitterness and sweetness) on self-rated emotional intensity in four types of social situations (i.e., envy, jealousy, sad and happy events), respectively. In the results, sourness was found as the only taste that not only conceptually associated with envy/jealousy, but also significantly primed envy/jealousy feelings. The possible mechanism underlying the association of sourness-envy/jealousy was discussed.

What is the link between personality and food behavior?

A number of personality characteristics have been linked to various aspects of taste (gustation), trigeminal, and olfactory perception. In particular, personality traits have been linked to olfactory sensory thresholds and olfactory identification abilities, as well as to the sensory-discriminative aspects of taste/flavour perception. To date, much of the research in this area has focused on Sensation Seeking (including Experience Seeking, and Openness to Novel Experiences), with the latter being linked to a preference for spicy, and possibly also crunchy, sour, and bitter foods/drinks. Novelty-seeking has also been linked to a preference for salty foods, while anxious individuals appear to enjoy a much narrower range of foods. A bidirectional link has also been documented between taste and mood. Certain of the personality-based differences in taste/flavour perception and food behaviour have been linked to differences in circulating levels of neurotransmitters and hormones in both normal and clinical populations. Taken together, therefore, the evidence that has been published to date supports a number of intriguing connections between personality traits and taste perception/food behaviour.

Political taste: Exploring how perception of bitter substances may reveal risk tolerance and political preferences

Risk is endemic to the political arena and influences citizen engagement. We explore this connection by suggesting that risk-taking may be biologically instantiated in sensory systems. With specific attention to gender and gender identity, we investigate the connections between self-reported bitter taste reception, risk tolerance, and both of their associations with political participation. In three U.S. samples collected in 2019 and 2020, participants were asked to rate their preferences from lists of foods as well as whether they detected the taste of the substance N-Propylthiouracil (PROP) and, if so, the strength of the taste. In this registered report, we find that self-reported bitter taste preference, but not PROP detection, is positively associated with higher levels of risk tolerance as well as political participation. The pattern with gender and gender identity is mixed across our samples, but interestingly, we find that sex-atypical gender identity positively predicts political participation.

Oral hygiene effects verbal and nonverbal displays of confidence

Although oral hygiene is known to impact self-confidence and self-esteem, little is known about how it influences our interpersonal behavior. Using a wearable, multi-sensor device, we examined differences in consumers' individual and interpersonal confidence after they had or had not brushed their teeth. Students (N = 140) completed nine one-to-one, 3-minute "speed dating" interactions while wearing a device that records verbal, nonverbal, and mimicry behavior. Half of the participants brushed their teeth using Close-Up toothpaste (Unilever) prior to the interactions, whilst the other half abstained from brushing that morning. Compared to those who had not brushed their teeth, participants who had brushed were more verbally confident (i.e., spoke louder, over-talked more), showed less nonverbal nervousness (i.e., fidgeted less), and were more often perceived as being "someone similar to me." These effects were moderated by attractiveness but not by self-esteem or self-monitoring.

Sweet taste experience improves prosocial intentions and attractiveness ratings

Taste-related terms such as bitter or sweet are often used to describe people's behavior. For example, sweetness metaphors are often used when giving nicknames for romantic partners or when characterizing a friendly person. Previous studies have suggested that sweet taste may be linked to prosocial behavior. Examining a total of 517 participants, we here demonstrate that experiencing sweet taste also seems to have an impact on subsequent attractiveness ratings of faces. Participants were asked to rate pictures of young people and of art. Before this task, they were primed either with sweet candies or with salty snacks. Results revealed that sweet taste increased subsequent attractiveness ratings of faces. In addition, results confirmed earlier findings that sweet taste affected prosocial behavior. Our results suggest that sweetness seems to be more than a mere linguistic metaphor; it influences prosocial behavior as well as attractiveness ratings of faces. We discuss the results with recent findings of physical-to-psychological links to certain figures in speech.

Autism and Reactions to Provocation in a Social and Non-social Context

Externalizing behaviors in individuals with autism spectrum disorder (ASD) are often either reduced or elevated compared to healthy controls (HCs). This study investigated the moderating role of context in ASD by comparing 32 individuals with ASD to 40 HCs during a social and a non-social provocation task. Compared to HCs, individuals with ASD showed similar externalizing behavior in the social context. In the non-social context reactions after provocation were enhanced relative to non-provoking situations. The findings implicate that the context is an important influencing variable when comparing individuals with ASD to HCs after being provoked. Impulsivity, trait aggression and empathy did not predict behavior in the ASD group but were partly related to observed behavior in HCs.

Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

Economic Holobiont: Influence of Parasites, Microbiota and Chemosignals on Economic Behavior

The article is a perspective on utilization of microorganisms and chemosignals in studying human economic behavior. Research in biological roots of economic development has already confirmed that parasitic pressure influenced the creation and development of cultural norms and institutions. However, other effects of microorganisms on human groups and individual decision-making and behavior are heavily understudied. The perspective discusses how parasitic infections, sexually transmitted organisms and microbiota (i.e., “human holobiont”) could causally influence risk-seeking behavior, impulsivity, social dominance, empathy, political views and gender differences. As a case study, the parasite Toxoplasma gondii and its influence on economic preferences, personal characteristics and human appearance are examined. I also briefly review how chemosignals influence decision-making, particularly in the social preferences domain. I mention some predictions that arise from the paradigm of economic holobiont for the economic science. The conclusion summarizes limitations of the discussed findings and the stated speculations.

Influence of Bitter Taste on Affective Facial Processing: An ERP Study

Previous research showed that a bitter taste in the mouth is able to enhance hostile response tendencies to social rejection. The present event-related potential (ERP) study sought to investigate neuronal components of this effect. We presented 52 participants (39 women and 13 men; mean age = 23.3 years) with images of facial expressions signaling social rejection (angry, disgusted) or no rejection (happy, neural), whereas they either experienced a bitter aftertaste (bitter group [BG]: n = 26) or rinsed their mouth with water (control group [CG]: n = 26). The BG rated the aftertaste as extremely intense and disgusting and showed a decreased parietal P200 to all facial expressions, as well as a lowered parietal P300 to cues of nonrejection. The bitter intervention neither influenced the affective ratings for the images nor self-reported hostility. In conclusion, the ERP findings indicated that bitterness first reduced visual attention to social cues in general (P200) and then specifically to cues of nonrejection (P300). Bitterness was not associated with increased sensitivity to disgust/anger signaled by others neither on a neuronal nor self-report level.

Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium

Behavioral responses to sweeteners have been used to study the evolution, mechanisms, and functions of taste. Occidental low and high saccharin consuming rats (respectively, LoS and HiS) have been selectively outbred on the basis of saccharin intake and are a valuable tool for studying variation among individuals in sweetener intake and its correlates. Relative to HiS rats, LoS rats consume smaller amounts of all nutritive and nonnutritive sweeteners tested to date, except aspartame. The lines also differ in intake of the commercial product Splenda; the roles of sucralose and saccharides in the difference are unclear. The present study extends prior work by examining intake of custom mixtures of sucralose, maltodextrin, and sugars and Splenda by LoS and HiS rats (Experiment 1A-1D), stevia and a constituent compound (rebaudioside A; Experiment 2A-2E), and acesulfame potassium tested at several concentrations or with 4 other sweeteners at one concentration each (Experiment 3A-3B). Results indicate that aversive side tastes limit intake of Splenda, stevia, and acesulfame potassium, more so among LoS rats than among HiS rats. In addition, regression analyses involving 5 sweeteners support the idea that both sweetness and bitterness are needed to account for intake of nonnutritive sweeteners, more so among LoS rats. These findings contribute to well developed and emerging literatures on sweetness and domain-general processes related to gustation.

Gut Microbiota and a Selectively Bred Taste Phenotype: A Novel Model of Microbiome-Behavior Relationships

OBJECTIVES

The microbiota-gut-brain axis is increasingly implicated in obesity, anxiety, stress, and other health-related processes. Researchers have proposed that gut microbiota may influence dietary habits, and pathways through the microbiota-gut-brain axis make such a relationship feasible; however, few data bear on the hypothesis. As a first step in the development of a model system, the gut microbiome was examined in rat lines selectively outbred on a taste phenotype with biobehavioral profiles that have diverged with respect to energy regulation, anxiety, and stress.

METHODS

Occidental low and high-saccharin-consuming rats were assessed for body mass and chow, water, and saccharin intake; littermate controls had shared cages with rats in the experimental group but were not assessed. Cecum and colon microbial communities were profiled using Illumina 16S rRNA sequencing and multivariate analysis of microbial diversity and composition.

RESULTS

The saccharin phenotype was confirmed (low-saccharin-consuming rats, 0.7Δ% [0.9Δ%]; high-saccharin-consuming rats, 28.1Δ% [3.6Δ%]). Regardless of saccharin exposure, gut microbiota differed between lines in terms of overall community similarity and taxa at lower phylogenetic levels. Specifically, 16 genera in three phyla distinguished the lines at a 10% false discovery rate.

DISCUSSION

The study demonstrates for the first time that rodent lines created through selective pressure on taste and differing on functionally related correlates host different microbial communities. Whether the microbiota are causally related to the taste phenotype or its correlates remains to be determined. These findings encourage further inquiry on the relationship of the microbiome to taste, dietary habits, emotion, and health.