Taste at first (person) sight: Visual perspective modulates brain activity implicitly associated with viewing unhealthy but not healthy foods

The influence of shifts in visual perspective on emotion in event memories: A meta-analytical review

Memories for events can be remembered from an own-eyes perspective, which mimics the original experience by visualizing the event through our own eyes, or from an observer-like perspective, such that we can visualize ourselves and our surroundings in the memory. Shifting across these two visual perspectives during retrieval influences how the emotional aspects of the events are recalled, although the effect differs based on the direction of shifting. While shifting from an own-eyes to an observer-like perspective reduces emotion, shifting from an observer-like to an own-eyes perspective does not. The current meta-analysis aimed to quantify this asymmetrical pattern of shifting perspectives on emotion in event memories. A multilevel model of 12 publications with 49 individual effects revealed a small effect (Hedges's g = -.255, 95% CI [-.359, -.151]), reflecting a reduction in emotion when shifting to a novel visual perspective compared with the initial viewpoint adopted. Moderator analyses revealed that this effect was significant when shifting from an own-eyes to an observer-like perspective but not when shifting in the reverse direction. This asymmetrical pattern was associated with differences in the subjective vividness between initial and shifted conditions. Together, these results reveal that shifting perspective is a powerful way to reduce the emotions elicited in event memories by reshaping event characteristics. However, there are also limits in the effectiveness of this strategy in regulating emotional experiences.

Can visual language convey tactile experience? A study of the tactile compensation effect of visual language for online products

Introduction

There is a common phenomenon of tactile missing in online retail. How to realize consumer tactile compensation is a consensus problem in the field of e-commerce. More and more marketeers and scholars convey their ideas via visual display, but few researches have focused on the tactile compensatory effect of visual language.

Methods

Study 1 collected data from nearly 13,000 online purchases to analyze the impact of haptic cues on sales in real online shopping platforms; Study 2 used a experimental research method to design three experimental groups: hand haptic cue group vs. Object haptic cue group vs. control group (N = 165) to investigate whether the main effect of haptic cues and the dual mediating effect of mental simulation held. Study 3 also adopted a simulated experimental research approach to design a two-factor group: 2 (haptic cue: hand vs. object) × 2 (product type: tactile functional product vs. tactile experiential product) (N = 198). To further explore whether the moderating effect of product type holds based on Study 2.

Results

Therefore, based on the visualization theory and mental simulation theory, and through a second-hand data experiment and two simulated experiments, this study confirmed that visual language did have a compensation effect on tactile missing specifically. Haptic cues in metaphorical visual language can actively compensate for consumers' tactile loss, thus affecting the purchase intention. Mental simulation plays a mediating role in the tactile compensation effect. Product type has a moderating effect, and the use of hand (object) haptic cues in metaphorical visual language in tactile functional products (tactile experiential products) can lead to a more active purchase intention.

Discussion

This study not only enriches the theoretical research on the tactile compensation effect of visual language, but also provides valuable management enlightenment for e-commerce enterprises to improve the effectiveness of online product display and online sensory marketing strategies.

A systematic and meta-analytic review on the neural correlates of viewing high- and low-calorie foods among normal-weight adults

In the context of current-day online shopping, people select foods based on pictures and using their visual systems. Although there are some reviews of previous neuroimaging studies on appetitive behaviors, the findings on neural activation in response to pictures of high- and low-calorie foods seem inconsistent. This study aims to systematically review, integrate, and meta-analyze neuroimaging evidence of viewing high- and low-calorie foods. There were 25 samples from 24 studies, totalizing 489 normal-weight participants (311 female, 160 male, and 18 of unknown sex). We conducted a systematic review and Activation Likelihood Estimation (ALE) meta-analysis on viewing high-calorie foods (versus non-foods), low-calorie foods (versus non-foods), and high- versus low-calorie foods. In systematic review, several brain regions were shown to be activated when viewing high- or low-calorie foods (versus non-foods) and viewing high- versus low-calorie foods, including the prefrontal cortex, orbitofrontal cortex, amygdala, insula, ventral striatum, hippocampus, superior parietal lobe, and fusiform gyrus. However, the ALE meta-analysis showed that the left orbitofrontal cortex, left amygdala, insula, superior parietal lobe, and fusiform gyrus were activated when viewing high-calorie foods (versus non-foods); the left fusiform gyrus was activated when viewing low-calorie foods (versus non-foods); and no cluster was activated when viewing high- versus low-calorie foods. Our research suggests an appetitive brain network that includes visual perception and attentional processing, sensory input integration, subjective reward value encoding, decision-making, and top-down cognitive control. Future studies should control for the effects of methodological and physiological variables when examining the neural correlates of viewing high- and low-calorie foods.

Consumer Consciousness in Multisensory Extended Reality

The reality-virtuality continuum encompasses a multitude of objects, events and environments ranging from real-world multisensory inputs to interactive multisensory virtual simulators, in which sensory integration can involve very different combinations of both physical and digital inputs. These different ways of stimulating the senses can affect the consumer's consciousness, potentially altering their judgements and behaviours. In this perspective paper, we explore how technologies such as Augmented Reality (AR) and Virtual Reality (VR) can, by generating and modifying the human sensorium, act on consumer consciousness. We discuss the potential impact of this altered consciousness for consumer behaviour while, at the same time, considering how it may pave the way for further research.

Trait self-control and disinhibited eating in COVID-19: The mediating role of perceived mortality threat and negative affect

As the coronavirus disease 2019 (COVID-19) spreads globally, people are at risk of developing disinhibited eating behaviors. This study aimed to examine whether perceived mortality threat and negative affect mediate the relationship between trait self-control and disinhibited eating during the pandemic. A longitudinal survey was administered to a sample of college students (N = 634) before the outbreak (September 2019, T1), during the mid-term (February 2020, T2), and in the later stage of the pandemic (April 2020, T3). Self-report measures of trait self-control (T1), perceived mortality threat (T2, T3), negative affect (T2, T3), and disinhibited eating (T2, T3) were successively completed. Trait self-control was found to be negatively associated with negative affect, perceived mortality threat, and disinhibited eating during the mid-term and later stage of the pandemic. Disinhibited eating was positively associated with negative affect and perceived mortality threat. The longitudinal mediation results demonstrated that trait self-control (T1) could negatively predict disinhibited eating (T3) through negative affect (T2) rather than through perceived mortality threat. These findings suggest that trait self-control is of great importance in regulating psychological discomfort and disinhibited eating during stressful periods and that negative affect might be the main psychological mechanism underlying the relationship between self-control ability and disinhibited eating.

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.

The impact of food packaging on measured food intake: A systematic review of experimental, field and naturalistic studies

Chronic, excess energy intake contributes to overweight and obesity. Solutions are needed to guide consumers towards portion control, especially for high energy density (HED), palatable foods. Food packaging, a key element of the eating environment, offers a potential solution. To investigate whether packaging design influences measured food intake, a systematic search was undertaken in four electronic databases (Ovid Medline; Ovid PsycInfo; Ovid Embase and Web of Science) across the previous decade. This process yielded 1671 discrete papers, of which 23 articles containing 40 relevant studies were retrieved. Most (n = 36) of the manipulated packaging features influenced consumption quantity with the largest effect sizes observed for packaging which guided consumers either by on-pack cues or structural features. For example, images on the front of the pack, packaging size, as well as partitioning and resealability all helped to reduce food intake. However, individual differences and attentional focus mediate packaging effects. Overall, packaging features can help to limit intake of HED foods and increase intake of nutrient-dense foods (e.g., carrots). Future studies on packaging for portion control (downsizing) might benefit from long term, randomised control trials to test effects outside of the laboratory context and applied to everyday consumer usage.

How Digital Food Affects Our Analog Lives: The Impact of Food Photography on Healthy Eating Behavior

Obesity continues to be a global issue. In recent years, researchers have started to question the role of our novel yet ubiquitous use of digital media in the development of obesity. With the recent COVID-19 outbreak affecting almost all aspects of society, many people have moved their social eating activities into the digital space, making the question as relevant as ever. The bombardment of appetizing food images and photography – colloquially referred to as “food porn” – has become a significant aspect of the digital food experience. This review presents an overview of whether and how the (1) viewing, (2) creating, and (3) online sharing of digital food photography can influence consumer eating behavior. Moreover, this review provides an outlook of future research opportunities, both to close the gaps in our scientific understanding of the physiological and psychological interaction between digital food photography and actual eating behavior, and, from a practical viewpoint, to optimize our digital food media habits to support an obesity-preventive lifestyle. We do not want to rest on the idea that food imagery’s current prevalence is a core negative influence per se. Instead, we offer the view that active participation in food photography, in conjunction with a selective use of food-related digital media, might contribute to healthy body weight management and enhanced meal pleasure.

Oxytocin reduces the functional connectivity between brain regions involved in eating behavior in men with overweight and obesity

Background:

Oxytocin (OXT), shown to decrease food intake in animal models and men, is a promising novel treatment for obesity. We have shown that in men with overweight and obesity, intranasal (IN) OXT reduced the functional magnetic resonance imaging (fMRI) blood oxygenation level-dependent signal in the ventral tegmental area (VTA), the origin of the mesolimbic dopaminergic reward system, in response to high-calorie food vs. non-food images. Here, we employed functional connectivity fMRI analysis, which measures the synchrony in activation between neural systems in a context-dependent manner. We hypothesized that OXT would attenuate the functional connectivity of the VTA with key food motivation brain areas only when participants viewed high-calorie food stimuli.

Methods:

This randomized, double-blind, placebo-controlled crossover study of 24 IU IN OXT included 10 men with overweight or obesity (mean±SEM BMI: 28.9±0.8 kg/m²). Following drug administration, subjects completed an fMRI food motivation paradigm including images of high and low-calorie foods, non-food objects, and fixation stimuli. A psychophysiological interaction analysis was performed with the VTA as seed region.

Results:

Following OXT administration, compared with placebo, participants exhibited significantly attenuated functional connectivity between the VTA and the insula, oral somatosensory cortex, amygdala, hippocampus, operculum, and middle temporal gyrus in response to viewing high-calorie foods (Z≥3.1, cluster-corrected, p<0.05). There was no difference in functional connectivity between VTA and these brain areas when comparing OXT and placebo for low-calorie food, non-food, and fixation images.

Conclusion:

In men with overweight and obesity, OXT attenuates the functional connectivity between the VTA and food motivation brain regions in response to high-calorie visual food images. These findings could partially explain the observed anorexigenic effect of OXT, providing insight into the mechanism through which OXT ameliorates food cue-induced reward anticipation in patients with obesity. Additional studies are ongoing to further delineate the anorexigenic effect of OXT in obesity.

Linking brain structure and activation in anterior insula cortex to explain the trait empathy for pain

The ability to perceive, understand, and react to the feelings of others' pain is referred to as empathy for pain which is composed of two components, affective‐perceptual empathy and cognitive‐evaluative empathy. Recent reviews on the neural mechanisms of empathetic pain showed the anterior insula (AI) cortex as a core circuit for empathy. However, little is known about the modulation of brain anatomy and empathic responses by trait measures of empathy (trait empathy). Thus, we investigated whether individual variation in the personality trait of empathy is associated with individual variation in the structure of specific brain regions using voxel‐based morphometry (VBM). We further investigated the relationship between the trait empathy and the activity of the same regions using state measures of empathy for pain in a trial‐by‐trial fashion in the given situation. VBM analysis indicated a small but significant negative relationship between trait empathy and gray matter volume in the bilateral AI. Functional MRI study further demonstrated that experimentally induced activity of the bilateral AI during state empathy for pain was also correlated with trait empathy. An asymmetry exists between the right and left AI between the affective and cognitive empathy. The right AI was found to be involved in the affective‐perceptual form of empathy and the left AI was active in cognitive‐evaluative forms of empathy. The interindividual differences in trait empathy may be reflected both in the state empathy and more stable brain structure difference.