Food Decisions and Reward System: Modulation by Olfaction and Taste
试验速览
- 阶段
- 不适用
- 状态
- 终止
- 入组人数
- 65
- 试验地点
- 1
- 主要终点
- brain activity related to the perception of food odors and flavor
研究概览
简要总结
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Non Randomized
- 干预模型
- Parallel
- 主要目的
- Basic Science
- 盲法
- None
入排标准
- 年龄范围
- 18 Years 至 55 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •healthy or Prader-Willi
- •right handed
排除标准
- •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
研究组 & 干预措施
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: Experimental Task (Other)
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: Odors (Other)
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: Visual stimulation (Other)
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: Blood tests (Other)
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: Questionnaires and test administered (Other)
Influence of cognitive biases on food intake
Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.
干预措施: fMRI (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Blood tests (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Questionnaires and test administered (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: fMRI (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Odors 2 (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Images (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Experimental Task fMRI (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Genotyping for susceptibility to β-ionone (Other)
Modulation of the floral flavor of a wine
Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.
干预措施: Experimental Task 2 (Other)
结局指标
主要结局
brain activity related to the perception of food odors and flavor
时间窗: Hour 1
functional magnetic resonance imaging data
次要结局
- blood alcohol level post experiment(10 minutes)
- behavioral ratings of odor/flavor valuation by participants(Hour 1)