Food Intake Decisions

Not Applicable

Terminated

• Conditions: Healthy

• Registration Number: NCT03095833
• Lead Sponsor: Hospices Civils de Lyon

Brief Summary

Functional Magnetic resonance study on the effect of cognitive context variables on the perception and valuation of food odorants and flavor. The study is composed of two experiments; in a first experiment we address the question of how valuation of food odors are modulated by 3 cognitive conditions (indulgence, healthy, and neutral). Food odors are delivered using a custom-made olfactometer. Here we hypothesize that cognitive regulation can modulate the primary sensory processing of food odors. We expect that cortical regions related with valuation and cognitive regulation such as the ventromedial prefrontal cortex and the dorsolateral prefrontal cortex operate the modulation of primary olfactory cortex and amygdala. In a second experiment, we aim to reveal the brain areas involved in integrating food color cues with odor and taste stimuli. Here we hypothesize that color cues are capable of biasing flavor attributes of food (flavor intensity), and that this bias occurs at different cortical areas commonly associate with multisensory integration such as the orbitofrontal cortex, insula, amygdala and hippocampus.

Detailed Description

Not available

Study Timeline

• Study Start: 2015-02-27
• Primary Completion: 2015-11-19
• Study Completion: 2015-11-19
• Study First Submitted: 2017-03-24
• Study First Submitted QC: 2017-03-24
• Study First Posted: 2017-03-30
• Status Verified: 2017-11
• Last Update Submitted: 2017-11-24
• Last Update Posted: 2017-11-28

Recruitment & Eligibility

• Status: TERMINATED
• Sex: All
• Target Recruitment: 65

Inclusion Criteria

• healthy or Prader-Willi
• right handed

Exclusion Criteria

• Nursing or pregnant women
• undergoing medical treatment
• Having known olfactory disorder
• neurological or psychiatric history
• all pertinent conditions according to the use of magnetic resonance imaging.
• anosmia (partial/total)
• neurological, psychological or other disease

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: PARALLEL

Primary Outcome Measures

Name	Time	Method
brain activity related to the perception of food odors and flavor	Hour 1	functional magnetic resonance imaging data

Secondary Outcome Measures

Name	Time	Method
blood alcohol level post experiment	10 minutes	reference value for file information
behavioral ratings of odor/flavor valuation by participants	Hour 1	behavioral ratings of odor/flavor valuation by participants

Trial Locations

Locations (1)

CH le Vinatier; 🇫🇷 Bron, France