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Markman M, Saruco E, Al-Bas S, Wang BA, Rose J, Ohla K, Xue Li Lim S, Schicker D, Freiherr J, Weygandt M, Rramani Q, Weber B, Schultz J, Pleger B. Differences in Discounting Behavior and Brain Responses for Food and Money Reward. eNeuro 2024; 11:ENEURO.0153-23.2024. [PMID: 38569920 PMCID: PMC10993202 DOI: 10.1523/eneuro.0153-23.2024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 02/15/2024] [Accepted: 02/25/2024] [Indexed: 04/05/2024] Open
Abstract
Most neuroeconomic research seeks to understand how value influences decision-making. The influence of reward type is less well understood. We used functional magnetic resonance imaging (fMRI) to investigate delay discounting of primary (i.e., food) and secondary rewards (i.e., money) in 28 healthy, normal-weighted participants (mean age = 26.77; 18 females). To decipher differences in discounting behavior between reward types, we compared how well-different option-based statistical models (exponential, hyperbolic discounting) and attribute-wise heuristic choice models (intertemporal choice heuristic, dual reasoning and implicit framework theory, trade-off model) captured the reward-specific discounting behavior. Contrary to our hypothesis of different strategies for different rewards, we observed comparable discounting behavior for money and food (i.e., exponential discounting). Higher k values for food discounting suggest that individuals decide more impulsive if confronted with food. The fMRI revealed that money discounting was associated with enhanced activity in the right dorsolateral prefrontal cortex, involved in executive control; the right dorsal striatum, associated with reward processing; and the left hippocampus, involved in memory encoding/retrieval. Food discounting, instead, was associated with higher activity in the left temporoparietal junction suggesting social reinforcement of food decisions. Although our findings do not confirm our hypothesis of different discounting strategies for different reward types, they are in line with the notion that reward types have a significant influence on impulsivity with primary rewards leading to more impulsive choices.
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Affiliation(s)
- M Markman
- Department of Neurology, BG University Clinic Bergmannsheil, Ruhr-University Bochum, Bochum 44869, Germany
| | - E Saruco
- Department of Neurology, BG University Clinic Bergmannsheil, Ruhr-University Bochum, Bochum 44869, Germany
| | - S Al-Bas
- Department of Neurology, BG University Clinic Bergmannsheil, Ruhr-University Bochum, Bochum 44869, Germany
| | - B A Wang
- Department of Neurology, BG University Clinic Bergmannsheil, Ruhr-University Bochum, Bochum 44869, Germany
| | - J Rose
- Institute of Cognitive Neuroscience, Faculty of Psychology, Ruhr-University Bochum, Bochum 44801, Germany
| | - K Ohla
- Firmenich SA, Satigny 1242, Switzerland
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal 14558, Germany
| | - S Xue Li Lim
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Nuthetal 14558, Germany
- Cognitive Neuroscience (INM-3), Institute of Neuroscience and Medicine, Research Center Jülich, Jülich 52428, Germany
| | - D Schicker
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising 85354, Germany
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen 91054, Germany
| | - J Freiherr
- Sensory Analytics & Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising 85354, Germany
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen 91054, Germany
| | - M Weygandt
- Experimental and Clinical Research Center, a cooperation between the Max Delbrück Center for Molecular Medicine in the Helmholtz Association and Charité Universitätsmedizin Berlin, Berlin 10115, Germany
- Charité-Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Experimental and Clinical Research Center, Berlin 13125, Germany
- Max Delbrück Center for Molecular Medicine in the Helmholtz Association (MDC), Berlin 13125, Germany
| | - Q Rramani
- Center for Economics and Neuroscience (CENs), University of Bonn, Bonn 53113, Germany
- Institute of Experimental Epileptology and Cognition Research (IEECR), University of Bonn, Bonn 53127, Germany
| | - B Weber
- Center for Economics and Neuroscience (CENs), University of Bonn, Bonn 53113, Germany
- Institute of Experimental Epileptology and Cognition Research (IEECR), University of Bonn, Bonn 53127, Germany
| | - J Schultz
- Center for Economics and Neuroscience (CENs), University of Bonn, Bonn 53113, Germany
- Institute of Experimental Epileptology and Cognition Research (IEECR), University of Bonn, Bonn 53127, Germany
| | - B Pleger
- Department of Neurology, BG University Clinic Bergmannsheil, Ruhr-University Bochum, Bochum 44869, Germany
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2
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Li H, Gerkin RC, Bakke A, Norel R, Cecchi G, Laudamiel C, Niv MY, Ohla K, Hayes JE, Parma V, Meyer P. Text-based predictions of COVID-19 diagnosis from self-reported chemosensory descriptions. Commun Med (Lond) 2023; 3:104. [PMID: 37500763 PMCID: PMC10374642 DOI: 10.1038/s43856-023-00334-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Accepted: 07/19/2023] [Indexed: 07/29/2023] Open
Abstract
BACKGROUND There is a prevailing view that humans' capacity to use language to characterize sensations like odors or tastes is poor, providing an unreliable source of information. METHODS Here, we developed a machine learning method based on Natural Language Processing (NLP) using Large Language Models (LLM) to predict COVID-19 diagnosis solely based on text descriptions of acute changes in chemosensation, i.e., smell, taste and chemesthesis, caused by the disease. The dataset of more than 1500 subjects was obtained from survey responses early in the COVID-19 pandemic, in Spring 2020. RESULTS When predicting COVID-19 diagnosis, our NLP model performs comparably (AUC ROC ~ 0.65) to models based on self-reported changes in function collected via quantitative rating scales. Further, our NLP model could attribute importance of words when performing the prediction; sentiment and descriptive words such as "smell", "taste", "sense", had strong contributions to the predictions. In addition, adjectives describing specific tastes or smells such as "salty", "sweet", "spicy", and "sour" also contributed considerably to predictions. CONCLUSIONS Our results show that the description of perceptual symptoms caused by a viral infection can be used to fine-tune an LLM model to correctly predict and interpret the diagnostic status of a subject. In the future, similar models may have utility for patient verbatims from online health portals or electronic health records.
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Affiliation(s)
- Hongyang Li
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
- Osmo, Cambridge, MA, USA
| | - Alyssa Bakke
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Raquel Norel
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA
| | - Guillermo Cecchi
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA
| | | | - Masha Y Niv
- The Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Kathrin Ohla
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
- Science & Research, dsm-firmenich, Satigny, Switzerland
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | | | - Pablo Meyer
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA.
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Nguyen H, Albayay J, Höchenberger R, Bhutani S, Boesveldt S, Busch NA, Croijmans I, Cooper KW, de Groot JHB, Farruggia MC, Fjaeldstad AW, Hayes JE, Hummel T, Joseph PV, Laktionova TK, Thomas-Danguin T, Veldhuizen MG, Voznessenskaya VV, Parma V, Pepino MY, Ohla K. Covid-19 affects taste independently of smell: results from a combined chemosensory home test and online survey from a global cohort (N=10,953). medRxiv 2023:2023.01.16.23284630. [PMID: 36711499 PMCID: PMC9882440 DOI: 10.1101/2023.01.16.23284630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
People often confuse smell loss with taste loss, so it is unclear how much gustatory function is reduced in patients self-reporting taste loss. Our pre-registered cross-sectional study design included an online survey in 12 languages with instructions for self-administering chemosensory tests with ten household items. Between June 2020 and March 2021, 10,953 individuals participated. Of these, 3,356 self-reported a positive and 602 a negative COVID-19 diagnosis (COVID+ and COVID-, respectively); 1,267 were awaiting test results (COVID?). The rest reported no respiratory illness and were grouped by symptoms: sudden smell/taste changes (STC, N=4,445), other symptoms excluding smell or taste loss (OthS, N=832), and no symptoms (NoS, N=416). Taste, smell, and oral irritation intensities and self-assessed abilities were rated on visual analog scales. Compared to the NoS group, COVID+ was associated with a 21% reduction in taste (95% Confidence Interval (CI): 15-28%), 47% in smell (95%-CI: 37-56%), and 17% in oral irritation (95%-CI: 10-25%) intensity. In all groups, perceived intensity of smell (r=0.84), taste (r=0.68), and oral irritation (r=0.37) was correlated. Our findings suggest most reports of taste dysfunction with COVID-19 were genuine and not due to misinterpreting smell loss as taste loss (i.e., a classical taste-flavor confusion). Assessing smell and taste intensity of household items is a promising, cost-effective screening tool that complements self-reports and helps to disentangle taste loss from smell loss. However, it does not replace standardized validated psychophysical tests.
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Affiliation(s)
- Ha Nguyen
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Javier Albayay
- Università degli Studi di Trento, Centro Interdipartimentale Mente/Cervello, Rovereto, IT
| | | | - Surabhi Bhutani
- San Diego State University, School of Exercise and Nutritional Sciences, San Diego, CA, USA
| | - Sanne Boesveldt
- Wageningen University, Division of Human Nutrition and Health, Wageningen, NL
| | - Niko A Busch
- University of Münster, Institute for Psychology, Münster, DE
| | - Ilja Croijmans
- Radboud University, Language and communication, Nijmegen, Gelderland, NL
| | - Keiland W Cooper
- University of California Irvine, Department of Neurobiology and Behavior, Irvine, CA, USA
| | | | | | - Alexander W Fjaeldstad
- Gødstrup Regional Hospital, Department of Otorhinolaryngology, Flavour Clinic, University Clinic for Flavour, Balance and Sleep, Herning, DK
| | - John E Hayes
- The Pennsylvania State University, Department of Food Science, University Park, PA, USA
| | - Thomas Hummel
- University of Dresden Medical School, Smell & Taste Clinic, Dept. of Otorhinolaryngology, Dresden, DE
| | - Paule V Joseph
- Paule Joseph, National Institutes of Health, National Institute on Alcohol Abuse and Alcoholism, DIBCR, Section of Sensory Science and Metabolism, Bethesda, MD, USA
| | - Tatiana K Laktionova
- Tatiana K. Laktionova, A N Severtsov Institute of Ecology and Evolution RAS, Moscow, RU
| | - Thierry Thomas-Danguin
- Thierry Thomas-Danguin, INRAE CSGA, Research Center for Smell Taste and Feeding Behavior, Dijon, FR
| | | | - Vera V Voznessenskaya
- Tatiana K. Laktionova, A N Severtsov Institute of Ecology and Evolution RAS, Moscow, RU
| | | | - M Yanina Pepino
- University of Illinois at Urbana- Champaign, Department of Food Science and Human Nutrition, Division of Nutritional Sciences, and Carle Illinois College of Medicine, Urbana, IL, USA
| | - Kathrin Ohla
- The Pennsylvania State University, Department of Food Science, University Park, PA, USA
- Helmut-Schmidt-University / University of the Armed Forces Hamburg, Experimental Psychology Unit, Hamburg, DE
- Firmenich SA, Human Perception & Bioresponse, Satigny, CH
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4
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Rramani Q, Barakat Y, Jacob G, Ohla K, Lim SXL, Schicker D, Freiherr J, Saruco E, Pleger B, Weber B, Schultz J. Nutrition claims influence expectations about food attributes, attenuate activity in reward-associated brain regions during tasting, but do not impact pleasantness. Brain Behav 2023; 13:e2828. [PMID: 36511877 PMCID: PMC9847625 DOI: 10.1002/brb3.2828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 09/15/2022] [Accepted: 11/03/2022] [Indexed: 12/15/2022] Open
Abstract
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.
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Affiliation(s)
- Qëndresa Rramani
- Center for Economics and Neuroscience (CENs)University of BonnBonnGermany
- Institute of Experimental Epileptology and Cognition Research (IEECR)University of BonnBonnGermany
| | - Youssef Barakat
- Center for Economics and Neuroscience (CENs)University of BonnBonnGermany
- Institute of Experimental Epileptology and Cognition Research (IEECR)University of BonnBonnGermany
| | - George Jacob
- Center for Economics and Neuroscience (CENs)University of BonnBonnGermany
- Institute of Experimental Epileptology and Cognition Research (IEECR)University of BonnBonnGermany
| | - Kathrin Ohla
- NutriAct‐Competence Cluster Nutrition Research Berlin‐PotsdamNuthetalGermany
- Firmenich SASatignySwitzerland
| | - Shirley Xue Li Lim
- NutriAct‐Competence Cluster Nutrition Research Berlin‐PotsdamNuthetalGermany
- Cognitive Neuroscience (INM‐3), Institute of Neuroscience and MedicineResearch CenterJülichGermany
| | - Doris Schicker
- Sensory Analytics & TechnologiesFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Department of Psychiatry and PsychotherapyFriedrich‐Alexander‐Universität Erlangen‐NürnbergErlangenGermany
| | - Jessica Freiherr
- Sensory Analytics & TechnologiesFraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Department of Psychiatry and PsychotherapyFriedrich‐Alexander‐Universität Erlangen‐NürnbergErlangenGermany
| | - Elodie Saruco
- Department of NeurologyBG University Clinic Bergmannsheil, Ruhr‐University BochumBochumGermany
| | - Burkhard Pleger
- Department of NeurologyBG University Clinic Bergmannsheil, Ruhr‐University BochumBochumGermany
| | - Bernd Weber
- Center for Economics and Neuroscience (CENs)University of BonnBonnGermany
- Institute of Experimental Epileptology and Cognition Research (IEECR)University of BonnBonnGermany
| | - Johannes Schultz
- Center for Economics and Neuroscience (CENs)University of BonnBonnGermany
- Institute of Experimental Epileptology and Cognition Research (IEECR)University of BonnBonnGermany
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5
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Schicker D, Rramani Q, Xue Li Lim S, Saruco E, Pleger B, Weber B, Schultz J, Freiherr J, Ohla K. Taste It! 7-Day Exposure to a Protein-Enriched Milk Drink Increases Its Smell, Taste, and Flavor Familiarity and Facilitates Acquisition of Taste Familiarity of a Novel Protein Drink. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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6
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Nguyen H, Albayay J, Höchenberger R, Bhutani S, Boesveldt S, Busch NA, Croijmans I, Cooper KW, de Groot JHB, Farruggia MC, Fjaeldstad AW, Hayes JE, Hummel T, Joseph PV, Laktionova TK, Thomas-Danguin T, Veldhuizen MG, Voznessenskaya VV, Parma V, Pepino MY, Ohla K. Covid-19 affects taste independent of taste-smell confusions: results from a combined chemosensory home test and online survey from a large global cohort. Chem Senses 2023; 48:bjad020. [PMID: 37350646 PMCID: PMC10396355 DOI: 10.1093/chemse/bjad020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Indexed: 06/24/2023] Open
Abstract
People often confuse smell loss with taste loss, so it is unclear how much gustatory function is reduced in patients self-reporting taste loss. Our pre-registered cross-sectional study design included an online survey in 12 languages with instructions for self-administering chemosensory tests with 10 household items. Between June 2020 and March 2021, 10,953 individuals participated. Of these, 5,225 self-reported a respiratory illness and were grouped based on their reported COVID test results: COVID-positive (COVID+, N = 3,356), COVID-negative (COVID-, N = 602), and COVID unknown for those waiting for a test result (COVID?, N = 1,267). The participants who reported no respiratory illness were grouped by symptoms: sudden smell/taste changes (STC, N = 4,445), other symptoms excluding smell or taste changes (OthS, N = 832), and no symptoms (NoS, N = 416). Taste, smell, and oral irritation intensities and self-assessed abilities were rated on visual analog scales. Compared to the NoS group, COVID+ was associated with a 21% reduction in taste (95% confidence interval (CI): 15-28%), 47% in smell (95% CI: 37-56%), and 17% in oral irritation (95% CI: 10-25%) intensity. There were medium to strong correlations between perceived intensities and self-reported abilities (r = 0.84 for smell, r = 0.68 for taste, and r = 0.37 for oral irritation). Our study demonstrates that COVID-19-positive individuals report taste dysfunction when self-tested with stimuli that have little to none olfactory components. Assessing the smell and taste intensity of household items is a promising, cost-effective screening tool that complements self-reports and may help to disentangle taste loss from smell loss. However, it does not replace standardized validated psychophysical tests.
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Affiliation(s)
- Ha Nguyen
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Javier Albayay
- Centro Interdipartimentale Mente/Cervello, Università degli Studi di Trento, Rovereto, Italy
| | | | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Niko A Busch
- Institute for Psychology, University of Münster, Münster, Germany
| | - Ilja Croijmans
- Department of Language and Communication, Radboud University, Nijmegen, Netherlands
| | - Keiland W Cooper
- Department of Neurobiology and Behavior, University of California Irvine, Irvine, CA, USA
| | | | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Alexander W Fjaeldstad
- Department of Otorhinolaryngology, Flavour Clinic, University Clinic for Flavour, Balance and Sleep, Gødstrup Regional Hospital, Herning, Denmark
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Thomas Hummel
- Department of Otorhinolaryngology, University of Dresden Medical School, Smell & Taste Clinic, Dresden, Germany
| | - Paule V Joseph
- National Institutes of Health, National Institute on Alcohol Abuse and Alcoholism, DIBCR, Section of Sensory Science and Metabolism, Bethesda, MD, USA
| | | | | | | | | | | | - M Yanina Pepino
- Department of Food Science and Human Nutrition, Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
- Department of Biomedical and Translational Sciences, Carle Illinois College of Medicine, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Kathrin Ohla
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
- Experimental Psychology Unit, Helmut-Schmidt-University/University of the Armed Forces Hamburg, Hamburg, Germany
- Science & Research, dsm-firmenich, Satigny, Switzerland
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D'Alessandro A, Grigorescu O, Höchenberger R, Ohla K, Hummel T. A Bayesian adaptive algorithm (
QUEST
) to estimate olfactory threshold in hyposmic patients. J SENS STUD 2022. [DOI: 10.1111/joss.12769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Andrea D'Alessandro
- Smell & Taste Clinic, Department of Otorhinolaryngology Technical University of Dresden Dresden Germany
- Department of Medical, Surgical and Health Sciences, Section of Otolaryngology University of Trieste Trieste Italy
| | - Oana Grigorescu
- Smell & Taste Clinic, Department of Otorhinolaryngology Technical University of Dresden Dresden Germany
- University Center for Orthopedics, Trauma and Plastic Surgery, Faculty of Medicine Carl Gustav Carus Technical University of Dresden Dresden Germany
| | | | | | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology Technical University of Dresden Dresden Germany
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8
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Ohla K, Veldhuizen MG, Green T, Hannum ME, Bakke AJ, Moein ST, Tognetti A, Postma EM, Pellegrino R, Hwang DLD, Albayay J, Koyama S, Nolden AA, Thomas-Danguin T, Mucignat-Caretta C, Menger NS, Croijmans I, Ã-ztà Rk L, YanÄ K H, Pierron D, Pereda-Loth V, Nunez-Parra A, Martinez Pineda AM, Gillespie D, Farruggia MC, Cecchetto C, Fornazieri MA, Philpott C, Voznessenskaya V, Cooper KW, Rohlfs Dominguez P, Calcinoni O, de Groot J, Boesveldt S, Bhutani S, Weir EM, Exten C, Joseph PV, Parma V, Hayes JE, Niv MY. A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss. Rhinology 2022; 60:207-217. [PMID: 35398877 PMCID: PMC11016179 DOI: 10.4193/rhin21.415] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
BACKGROUND Sudden smell loss is a specific early symptom of COVID-19, which, prior to the emergence of Omicron, had estimated prevalence of ~40% to 75%. Chemosensory impairments affect physical and mental health, and dietary behavior. Thus, it is critical to understand the rate and time course of smell recovery. The aim of this cohort study was to characterize smell function and recovery up to 11 months post COVID-19 infection. METHODS This longitudinal survey of individuals suffering COVID-19-related smell loss assessed disease symptoms and gustatory and olfactory function. Participants (n=12,313) who completed an initial survey (S1) about respiratory symptoms, chemosensory function and COVID-19 diagnosis between April and September 2020, were invited to complete a follow-up survey (S2). Between September 2020 and February 2021, 27.5% participants responded (n=3,386), with 1,468 being diagnosed with COVID-19 and suffering co-occurring smell and taste loss at the beginning of their illness. RESULTS At follow-up (median time since COVID-19 onset ~200 days), ~60% of women and ~48% of men reported less than 80% of their pre-illness smell ability. Taste typically recovered faster than smell, and taste loss rarely persisted if smell recovered. Prevalence of parosmia and phantosmia was ~10% of participants in S1 and increased substantially in S2: ~47% for parosmia and ~25% for phantosmia. Persistent smell impairment was associated with more symptoms overall, suggesting it may be a key marker of long-COVID illness. The ability to smell during COVID-19 was rated slightly lower by those who did not eventually recover their pre-illness ability to smell at S2. CONCLUSIONS While smell ability improves for many individuals who lost it during acute COVID-19, the prevalence of parosmia and phantosmia increases substantially over time. Olfactory dysfunction is associated with broader persistent symptoms of COVID-19, and may last for many months following acute COVID-19. Taste loss in the absence of smell loss is rare. Persistent qualitative smell symptoms are emerging as common long-term sequelae; more research into treatment options is strongly warranted given that even conservative estimates suggest millions of individuals may experience parosmia following COVID-19. Healthcare providers worldwide need to be prepared to treat post COVID-19 secondary effects on physical and mental health.
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Affiliation(s)
- K Ohla
- Helmut-Schmidt-University, University of the Armed Forces Hamburg, Germany; Firmenich SA, Satigny, Switzerland; The Pennsylvania State University, USA
| | | | - T Green
- The Hebrew University of Jerusalem, Israel
| | - M E Hannum
- Monell Chemical Senses Center, Philadelphia, USA
| | - A J Bakke
- The Pennsylvania State University, USA
| | - S T Moein
- Institute for Research in Fundamental Sciences (IPM), Iran
| | - A Tognetti
- Karolinska Institutet, Stockholm, Sweden
| | - E M Postma
- Wageningen University and Research, the Netherlands
| | - R Pellegrino
- Monell Chemical Senses Center, Philadelphia, USA
| | | | | | | | - A A Nolden
- University of Massachusetts, Amherst, USA
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - S Boesveldt
- Wageningen University and Research, the Netherlands
| | | | - E M Weir
- The Pennsylvania State University, USA
| | - C Exten
- The Pennsylvania State University, USA
| | - P V Joseph
- National Institutes of Health, NINR, NIAAA, USA
| | - V Parma
- Monell Chemical Senses Center, Philadelphia, USA
| | - J E Hayes
- The Pennsylvania State University, USA
| | - M Y Niv
- The Hebrew University of Jerusalem, Israel
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9
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Lim SXL, Höchenberger R, Ruda I, Fink GR, Viswanathan S, Ohla K. The capacity and organization of gustatory working memory. Sci Rep 2022; 12:8056. [PMID: 35577835 PMCID: PMC9110745 DOI: 10.1038/s41598-022-12005-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Accepted: 04/27/2022] [Indexed: 12/03/2022] Open
Abstract
Remembering a particular taste is crucial in food intake and associative learning. We investigated whether taste can be dynamically encoded, maintained, and retrieved on short time scales consistent with working memory (WM). We use novel single and multi-item taste recognition tasks to show that a single taste can be reliably recognized despite repeated oro-sensory interference suggesting active and resilient maintenance (Experiment 1, N = 21). When multiple tastes were presented (Experiment 2, N = 20), the resolution with which these were maintained depended on their serial position, and recognition was reliable for up to three tastes suggesting a limited capacity of gustatory WM. Lastly, stimulus similarity impaired recognition with increasing set size, which seemed to mask the awareness of capacity limitations. Together, the results advocate a hybrid model of gustatory WM with a limited number of slots where items are stored with varying precision.
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10
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Lim SXL, Höchenberger R, Busch NA, Bergmann M, Ohla K. Associations between Taste and Smell Sensitivity, Preference and Quality of Life in Healthy Aging-The NutriAct Family Study Examinations (NFSE) Cohort. Nutrients 2022; 14:nu14061141. [PMID: 35334798 PMCID: PMC8950182 DOI: 10.3390/nu14061141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 12/12/2022] Open
Abstract
Taste and smell function decline with age, with robust impairment in the very old. Much less is known about taste and smell function in young and middle aged. We investigated taste and smell sensitivity via thresholds in a sub-sample of the NutriAct Family Study (NFS), the NFS Examinations cohort (NFSE; N = 251, age M = 62.5 years). We examined different aspects relating to taste and smell function: the degree to which taste and smell sensitivity relate to another and to taste and smell preferences, the role of gender and age, as well as effects on Quality of Life (QoL). Taste thresholds were highly correlated, but no correlation was observed between taste and smell thresholds and between thresholds and preference. Women were more sensitive for both taste and smell than men. We found no effect of age on sensitivity and no effect of sensitivity on QoL. All null findings were complemented by Bayesian statistics. Together our results indicate the independence of taste and smell despite their overlap during sensorial experiences. We found no evidence for age-related sensory decline, which could be due to our sample’s characteristics of non-clinical volunteers with good dental health and 93% non-smokers.
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Affiliation(s)
- Shirley X. L. Lim
- Cognitive Neuroscience (INM-3), Institute of Neuroscience and Medicine, Research Center Jülich, Wilhelm-Johnen-Straße, 52428 Jülich, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany; (M.B.); (K.O.)
- Correspondence:
| | - Richard Höchenberger
- CEA, Inria, Université Paris-Saclay, 1 Rue Honoré d’Estienne d’Orves, 91120 Palaiseau, France;
| | - Niko A. Busch
- Institute of Psychology, University of Münster, Fliednerstraße 21, 48149 Münster, Germany;
| | - Manuela Bergmann
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany; (M.B.); (K.O.)
- German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Kathrin Ohla
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, 14558 Nuthetal, Germany; (M.B.); (K.O.)
- Experimental Psychology Unit, Helmut Schmidt University/University of the Armed Forces Hamburg, Holstenhofweg 85, 22043 Hamburg, Germany
- Firmenich SA, Rue de la Bergère 7, 1242 Satigny, Switzerland
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11
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Cecchetto C, Di Pizio A, Genovese F, Calcinoni O, Macchi A, Dunkel A, Ohla K, Spinelli S, Farruggia MC, Joseph PV, Menini A, Cantone E, Dinnella C, Cecchini MP, D’Errico A, Mucignat-Caretta C, Parma V, Dibattista M. Assessing the extent and timing of chemosensory impairments during COVID-19 pandemic. Sci Rep 2021; 11:17504. [PMID: 34471196 PMCID: PMC8410776 DOI: 10.1038/s41598-021-96987-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 08/17/2021] [Indexed: 02/07/2023] Open
Abstract
Chemosensory impairments have been established as a specific indicator of COVID-19. They affect most patients and may persist long past the resolution of respiratory symptoms, representing an unprecedented medical challenge. Since the SARS-CoV-2 pandemic started, we now know much more about smell, taste, and chemesthesis loss associated with COVID-19. However, the temporal dynamics and characteristics of recovery are still unknown. Here, capitalizing on data from the Global Consortium for Chemosensory Research (GCCR) crowdsourced survey, we assessed chemosensory abilities after the resolution of respiratory symptoms in participants diagnosed with COVID-19 during the first wave of the pandemic in Italy. This analysis led to the identification of two patterns of chemosensory recovery, partial and substantial, which were found to be associated with differential age, degrees of chemosensory loss, and regional patterns. Uncovering the self-reported phenomenology of recovery from smell, taste, and chemesthetic disorders is the first, yet essential step, to provide healthcare professionals with the tools to take purposeful and targeted action to address chemosensory disorders and their severe discomfort.
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Affiliation(s)
- Cinzia Cecchetto
- grid.5608.b0000 0004 1757 3470Department of General Psychology, University of Padova, Padua, Italy
| | - Antonella Di Pizio
- grid.506467.6Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Munich, Germany
| | - Federica Genovese
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, Philadelphia, USA
| | | | - Alberto Macchi
- ENT Department, Italian Academy of Rhinology-ASST sette laghi, Varese, Italy
| | - Andreas Dunkel
- grid.506467.6Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Munich, Germany
| | - Kathrin Ohla
- grid.49096.320000 0001 2238 0831Experimental Psychology Unit, Helmut-Schmidt-University/University of the Federal Armed Forces Hamburg, Hamburg, Germany
| | - Sara Spinelli
- grid.8404.80000 0004 1757 2304Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Michael C. Farruggia
- grid.47100.320000000419368710Interdepartmental Neuroscience Program, Yale University, New Haven, USA
| | - Paule V. Joseph
- National Institutes of Nursing Research, Bethesda, USA ,grid.420085.b0000 0004 0481 4802National Institute of Alcohol Abuse and Alcoholism, Bethesda, USA ,grid.94365.3d0000 0001 2297 5165National Institutes of Health, Bethesda, USA
| | - Anna Menini
- grid.5970.b0000 0004 1762 9868Neurobiology Section, SISSA, International School for Advanced Studies, Trieste, Italy
| | - Elena Cantone
- grid.4691.a0000 0001 0790 385XDepartment of Neuroscience, Reproductive and Odontostomatological Sciences, Ear, Nose and Throat (ENT) Section, University of Naples Federico II, Naples, Italy
| | - Caterina Dinnella
- grid.8404.80000 0004 1757 2304Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Maria Paola Cecchini
- grid.5611.30000 0004 1763 1124Department of Neurosciences, Biomedicine and Movement Sciences, Anatomy and Histology Section, University of Verona, Verona, Italy
| | - Anna D’Errico
- grid.7839.50000 0004 1936 9721Department of Neurobiology, Goethe Universität Frankfurt, Frankfurt, Germany
| | - Carla Mucignat-Caretta
- grid.5608.b0000 0004 1757 3470Department of Molecular Medicine, University of Padova, Padua, Italy
| | - Valentina Parma
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, Philadelphia, USA ,grid.264727.20000 0001 2248 3398Department of Psychology, Temple University, Philadelphia, USA
| | - Michele Dibattista
- grid.7644.10000 0001 0120 3326Department of Basic Medical Sciences, Neuroscience and Sense Organs, University of Bari A. Moro, Piazza Giulio Cesare n.11, 70124 Bari, Italy
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12
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Ohla K. Flexible and dynamic representations of gustatory information. Current Opinion in Physiology 2021. [DOI: 10.1016/j.cophys.2021.01.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Cecchetto C, Di Pizio A, Genovese F, Calcinoni O, Macchi A, Dunkel A, Ohla K, Spinelli S, Farruggia MC, Joseph PV, Menini A, Cantone E, Dinnella C, Cecchini MP, D’Errico A, Mucignat-Caretta C, Parma V, Dibattista M. From loss to recovery: how to effectively assess chemosensory impairments during COVID-19 pandemic. medRxiv 2021:2021.03.25.21254253. [PMID: 33791742 PMCID: PMC8010774 DOI: 10.1101/2021.03.25.21254253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Chemosensory impairments have been established as a specific indicator of COVID-19. They affect most patients and may persist long past the resolution of respiratory symptoms, representing an unprecedented medical challenge. Since the SARS-CoV-2 pandemic started, we now know much more about smell, taste, and chemesthesis loss associated with COVID-19. However, the temporal dynamics and characteristics of recovery are still unknown. Here, capitalizing on data from the Global Consortium for Chemosensory Research (GCCR) crowdsourced survey, we assessed chemosensory abilities after the resolution of respiratory symptoms in participants diagnosed with COVID-19 during the first wave of the pandemic in Italy. This analysis led to the identification of two patterns of chemosensory recovery, limited (partial) and substantial, which were found to be associated with differential age, degrees of chemosensory loss, and regional patterns. Uncovering the self-reported phenomenology of recovery from smell, taste, and chemesthetic disorders is the first, yet essential step, to provide healthcare professionals with the tools to take purposeful and targeted action to address chemosensory disorders and its severe discomfort.
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Affiliation(s)
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany
| | | | | | - Alberto Macchi
- ENT department, Italian Academy Of Rhinology - ASST sette laghi Varese
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany
| | - Kathrin Ohla
- Institute of Psychology, University of Muenster, Germany
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | | | - Paule V. Joseph
- National Institutes of Nursing Research
- National Institute of Alcohol Abuse and Alcoholism
- National Institutes of Health
| | - Anna Menini
- Neurobiology Section, SISSA, International School for Advanced Studies, Italy
| | - Elena Cantone
- Department of Neuroscience, ENT section, Federico II University of Naples, Italy
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - Maria Paola Cecchini
- Department of Neurosciences, Biomedicine and Movement Sciences, Anatomy and Histology Section, University of Verona, Italy
| | - Anna D’Errico
- Department of Neurobiology, Goethe Universität Frankfurt, Germany
| | | | - Valentina Parma
- Department of Physiology, Monell Chemical Senses Center, USA
- Department of Psychology, Temple University, USA
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14
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Wagner IC, Konrad BN, Schuster P, Weisig S, Repantis D, Ohla K, Kühn S, Fernández G, Steiger A, Lamm C, Czisch M, Dresler M. Durable memories and efficient neural coding through mnemonic training using the method of loci. Sci Adv 2021; 7:7/10/eabc7606. [PMID: 33658191 PMCID: PMC7929507 DOI: 10.1126/sciadv.abc7606] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Accepted: 01/19/2021] [Indexed: 05/07/2023]
Abstract
Mnemonic techniques, such as the method of loci, can powerfully boost memory. We compared memory athletes ranked among the world's top 50 in memory sports to mnemonics-naïve controls. In a second study, participants completed a 6-week memory training, working memory training, or no intervention. Behaviorally, memory training enhanced durable, longer-lasting memories. Functional magnetic resonance imaging during encoding and recognition revealed task-based activation decreases in lateral prefrontal, as well as in parahippocampal and retrosplenial cortices in both memory athletes and participants after memory training, partly associated with better performance after 4 months. This was complemented by hippocampal-neocortical coupling during consolidation, which was stronger the more durable memories participants formed. Our findings advance knowledge on how mnemonic training boosts durable memory formation through decreased task-based activation and increased consolidation thereafter. This is in line with conceptual accounts of neural efficiency and highlights a complex interplay of neural processes critical for extraordinary memory.
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Affiliation(s)
- I C Wagner
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen 6525 EZ, Netherlands.
- Social, Cognitive and Affective Neuroscience Unit, Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, 1010 Vienna, Austria
| | - B N Konrad
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen 6525 EZ, Netherlands
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
| | - P Schuster
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
| | - S Weisig
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
| | - D Repantis
- Department of Psychiatry and Psychotherapy, Charité - Universitätsmedizin Berlin, Campus Benjamin Franklin, 12203 Berlin, Germany
- Lise Meitner Group for Environmental Neuroscience, Max Planck Institute for Human Development, 14195 Berlin, Germany
| | - K Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Centre Jülich, 52425 Jülich, Germany
| | - S Kühn
- Lise Meitner Group for Environmental Neuroscience, Max Planck Institute for Human Development, 14195 Berlin, Germany
- Department of Psychiatry and Psychotherapy, University Medical Center Hamburg-Eppendorf (UKE), 20251 Hamburg, Germany
| | - G Fernández
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen 6525 EZ, Netherlands
| | - A Steiger
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
| | - C Lamm
- Social, Cognitive and Affective Neuroscience Unit, Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, 1010 Vienna, Austria
| | - M Czisch
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
| | - M Dresler
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen 6525 EZ, Netherlands
- Max Planck Institute of Psychiatry, 80804 Munich, Germany
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15
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Repantis D, Bovy L, Ohla K, Kühn S, Dresler M. Cognitive enhancement effects of stimulants: a randomized controlled trial testing methylphenidate, modafinil, and caffeine. Psychopharmacology (Berl) 2021; 238:441-451. [PMID: 33201262 PMCID: PMC7826302 DOI: 10.1007/s00213-020-05691-w] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 10/23/2020] [Indexed: 12/14/2022]
Abstract
RATIONAL At all times humans have made attempts to improve their cognitive abilities by different means, among others, with the use of stimulants. Widely available stimulants such as caffeine, but also prescription substances such as methylphenidate and modafinil, are being used by healthy individuals to enhance cognitive performance. OBJECTIVES There is a lack of knowledge on the effects of prescription stimulants when taken by healthy individuals (as compared with patients) and especially on the effects of different substances across different cognitive domains. METHODS We conducted a pilot study with three arms in which male participants received placebo and one of three stimulants (caffeine, methylphenidate, modafinil) and assessed cognitive performance with a test battery that captures various cognitive domains. RESULTS Our study showed some moderate effects of the three stimulants tested. Methylphenidate had positive effects on self-reported fatigue as well as on declarative memory 24 hours after learning; caffeine had a positive effect on sustained attention; there was no significant effect of modafinil in any of the instruments of our test battery. All stimulants were well tolerated, and no trade-off negative effects on other cognitive domains were found. CONCLUSIONS The few observed significant positive effects of the tested stimulants were domain-specific and of rather low magnitude. The results can inform the use of stimulants for cognitive enhancement purposes as well as direct further research to investigate the effects of stimulants on specific cognitive domains that seem most promising, possibly by using tasks that are more demanding.
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Affiliation(s)
- Dimitris Repantis
- Department of Psychiatry and Psychotherapy, Campus Benjamin Franklin, Charité - Universitätsmedizin Berlin, corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Hindenburgdamm 30, 12203, Berlin, Germany. .,Lise Meitner Group for Environmental Neuroscience, Max Planck Institute for Human Development, Berlin, Germany.
| | - Leonore Bovy
- grid.10417.330000 0004 0444 9382Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen, The Netherlands
| | - Kathrin Ohla
- grid.8385.60000 0001 2297 375XInstitute of Neuroscience and Medicine (INM-3), Jülich Research Centre, Jülich, Germany
| | - Simone Kühn
- grid.419526.d0000 0000 9859 7917Lise Meitner Group for Environmental Neuroscience, Max Planck Institute for Human Development, Berlin, Germany ,grid.13648.380000 0001 2180 3484Department of Psychiatry and Psychotherapy, University Medical Center Hamburg-Eppendorf (UKE), Hamburg, Germany
| | - Martin Dresler
- grid.10417.330000 0004 0444 9382Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Center, Nijmegen, The Netherlands
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16
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2021; 46:6457126. [PMID: 34879393 PMCID: PMC8689756 DOI: 10.1093/chemse/bjab050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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17
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Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D’Errico A, Fornazieri MA, Golebiowski J, Dar Hwang L, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Rohlfs Dominguez P, Yanik H, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms. Chem Senses 2021; 46:bjaa081. [PMID: 33367502 PMCID: PMC7799216 DOI: 10.1093/chemse/bjaa081] [Citation(s) in RCA: 91] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n = 4148) or negative (C19-; n = 546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean ± SD, C19+: -82.5 ± 27.2 points; C19-: -59.8 ± 37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC = 0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0-10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4 < OR < 10). Once independently validated, this tool could be deployed when viral lab tests are impractical or unavailable.
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Affiliation(s)
- Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM3), Forschungszentrum Jülich, Jülich, Germany
| | | | - Paule V Joseph
- National Institute of Nursing Research, Bethesda, MD, USA
- National Institute of Alcohol Abuse and Alcoholism, Bethesda, MD, USA
- National Institutes of Health, Bethesda, MD, USA
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | - Kimberley E Steele
- National Institutes of Health, Bethesda, MD, USA
- National Institute of Diabetes and Digestive and Kidney Diseases, Bethesda, MD, USA
| | | | - Robert Pellegrino
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d’Azur, Nice, France
| | - Graciela M Soler
- Grupo de Estudio de Olfato y Gusto (GEOG), Buenos Aires, Argentina
- Department of Otorhinolaryngology, University of Buenos Aires, Buenos Aires, Argentina
| | | | - Michele Dibattista
- Department of Basic Medical Science, Neuroscience and Sense Organs, Università degli Studi di Bari A. Moro, Bari, Italy
| | - Keiland W Cooper
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Ilja Croijmans
- Department of Psychology, Utrecht University, Utrecht, the Netherlands
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | | | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Holstebro, Denmark
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Mari A Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Preet B Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Oslo, Norway
| | - V Evelyn Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Coimbatore, Tamil Nadu, India
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, Bengaluru, Karnataka, India
| | | | - Gaurav Ahuja
- Computational Biology, Indraprastha Institute of Information Technology, New Delhi, India
| | | | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, USA
| | - Anna D’Errico
- Cellular and Molecular Neurobiology, Goethe University Frankfurt, Frankfurt, Germany
| | | | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d’Azur, Nice, France
| | - Liang Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Lina Öztürk
- Department of Anatomy, Mersin University, Yenişehir/Mersin, Turkey
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD, Australia
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | | | - Farhoud Faraji
- Department of Surgery, Division of Otolaryngology-Head and Neck Surgery, University of California San Diego Health, La Jolla, CA, USA
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, Washington, DC, USA
| | - Julien W Hsieh
- Department of Otorhinolaryngology, Rhinology-Olfactology Unit, Geneva University Hospitals, Geneva, Switzerland
| | - Caroline Huart
- ENT Department, Cliniques Universitaires Saint-Luc, Brussels, Belgium
| | | | - Anna Menini
- Neuroscience Area, SISSA, International School for Advanced Studies, Trieste, Italy
| | | | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Stockholm, Sweden
| | - Carl M Philpott
- Norwich Medical School, The Norfolk Smell & Taste Clinic, University of East Anglia, Norwich, UK
| | - Denis Pierron
- Medecine Evolutive UMR5288, University of Toulouse, Toulouse, France
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD, USA
| | | | - Javier Albayay
- Department of General Psychology, University of Padova, Padova, Italy
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Zeytinburnu/İstanbul, Turkey
| | | | - María Adelaida Bock
- Departamento de Salud Pública ORL, Hospital General Barrio Obrero, Asunción, Paraguay
| | | | - William Fredborg
- Department of Psychology, Stockholm University, Stockholm, Sweden
| | | | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Johan N Lundström
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| | - Alberto Macchi
- ENT Department, University of Insubria Varese, ASST-Sette Laghi, Varese, Italy
- Italian Academy of Rhinology, Varese, Italy
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T.J. Watson Research Center, Yorktown Heights, NY, USA
| | - Shima T Moein
- School of Biological Sciences, Institute for Research in Fundamental Sciences, Tehran, Iran
| | | | - Debarka Sengupta
- Computational Biology, Indraprastha Institute of Information Technology, New Delhi, India
| | | | - Hüseyin Yanik
- Department of Electrical and Electronics Engineering, Mersin University, Yenişehir/Mersin, Turkey
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, University Park, PA, USA
| | | | - Masha Y Niv
- The Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Steven D Munger
- Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
- Center for Smell and Taste, University of Florida, Gainesville, FL, USA
| | - Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
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18
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2020; 45:609-622. [PMID: 32564071 PMCID: PMC7337664 DOI: 10.1093/chemse/bjaa041] [Citation(s) in RCA: 300] [Impact Index Per Article: 75.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation and initial results of a multi-lingual, international questionnaire to assess self-reported quantity and quality of perception in three distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, 8 other, ages 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (-79.7 ± 28.7, mean ± SD), taste (-69.0 ± 32.6), and chemesthetic (-37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell, but also affects taste and chemesthesis. The multimodal impact of COVID-19 and lack of perceived nasal obstruction suggest that SARS-CoV-2 infection may disrupt sensory-neural mechanisms.
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Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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19
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Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D'Errico A, Fornazieri MA, Golebiowski J, Hwang LD, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Domínguez PP, Yanık H, Boesveldt S, de Groot JHB, Dinnella C, Freiherr J, Laktionova T, Mariño S, Monteleone E, Nunez-Parra A, Abdulrahman O, Ritchie M, Thomas-Danguin T, Walsh-Messinger J, Al Abri R, Alizadeh R, Bignon E, Cantone E, Cecchini MP, Chen J, Guàrdia MD, Hoover KC, Karni N, Navarro M, Nolden AA, Mazal PP, Rowan NR, Sarabi-Jamab A, Archer NS, Chen B, Di Valerio EA, Feeney EL, Frasnelli J, Hannum M, Hopkins C, Klein H, Mignot C, Mucignat C, Ning Y, Ozturk EE, Peng M, Saatci O, Sell EA, Yan CH, Alfaro R, Cecchetto C, Coureaud G, Herriman RD, Justice JM, Kaushik PK, Koyama S, Overdevest JB, Pirastu N, Ramirez VA, Roberts SC, Smith BC, Cao H, Wang H, Balungwe P, Baguma M, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. The best COVID-19 predictor is recent smell loss: a cross-sectional study. medRxiv 2020. [PMID: 32743605 DOI: 10.1101/2020.07.22.20157263] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
BACKGROUND COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss of smell (anosmia or hyposmia). We investigated whether olfactory loss is a reliable predictor of COVID-19. METHODS This preregistered, cross-sectional study used a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n=4148) or negative (C19-; n=546) COVID-19 laboratory test outcome. Logistic regression models identified singular and cumulative predictors of COVID-19 status and post-COVID-19 olfactory recovery. RESULTS Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean±SD, C19+: -82.5±27.2 points; C19-: -59.8±37.7). Smell loss during illness was the best predictor of COVID-19 in both single and cumulative feature models (ROC AUC=0.72), with additional features providing no significant model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms, such as fever or cough. Olfactory recovery within 40 days was reported for ~50% of participants and was best predicted by time since illness onset. CONCLUSIONS As smell loss is the best predictor of COVID-19, we developed the ODoR-19 tool, a 0-10 scale to screen for recent olfactory loss. Numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (10<OR<4), especially when viral lab tests are impractical or unavailable.
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20
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Abstract
Odors are inherently ambiguous and therefore susceptible to redundant sensory as well as context information. The identification of an odor object relies largely on visual input. Thus far, it is unclear whether visual and olfactory stimuli are indeed integrated at an early perceptual stage and which role the congruence between the visual and olfactory inputs plays. Previous studies on visual-olfactory interaction used either congruent or incongruent information, leaving it open whether nuances of visual-olfactory congruence shape perception differently. We aimed to answer 1) whether visual-olfactory information is integrated at early stages of processing, 2) whether visual-olfactory congruence is a gradual or dichotomous phenomenon, and 3) whether visual information influences bimodal stimulus evaluation and odor identity. We found a bimodal response time speedup that is consistent with parallel processing according to race models. Subjectively, pleasantness of bimodal stimuli increased with increasing congruence, and orange images biased odor composition toward orange. Visual-olfactory congruence was perceived in gradual and distinct categories, consistent with the notion that congruence is a gradual phenomenon. Together, the data provide evidence for bimodal facilitation consistent with parallel processing of the visual and olfactory stimuli, and that visual-olfactory interactions influence various levels of the subjective experience.
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Affiliation(s)
- Sherlley Amsellem
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert Allee, Nuthetal, Germany
| | - Richard Höchenberger
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert Allee, Nuthetal, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert Allee, Nuthetal, Germany
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21
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Ohla K, Yoshida R, Roper SD, Di Lorenzo PM, Victor JD, Boughter JD, Fletcher M, Katz DB, Chaudhari N. Recognizing Taste: Coding Patterns Along the Neural Axis in Mammals. Chem Senses 2019; 44:237-247. [PMID: 30788507 PMCID: PMC6462759 DOI: 10.1093/chemse/bjz013] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
The gustatory system encodes information about chemical identity, nutritional value, and concentration of sensory stimuli before transmitting the signal from taste buds to central neurons that process and transform the signal. Deciphering the coding logic for taste quality requires examining responses at each level along the neural axis-from peripheral sensory organs to gustatory cortex. From the earliest single-fiber recordings, it was clear that some afferent neurons respond uniquely and others to stimuli of multiple qualities. There is frequently a "best stimulus" for a given neuron, leading to the suggestion that taste exhibits "labeled line coding." In the extreme, a strict "labeled line" requires neurons and pathways dedicated to single qualities (e.g., sweet, bitter, etc.). At the other end of the spectrum, "across-fiber," "combinatorial," or "ensemble" coding requires minimal specific information to be imparted by a single neuron. Instead, taste quality information is encoded by simultaneous activity in ensembles of afferent fibers. Further, "temporal coding" models have proposed that certain features of taste quality may be embedded in the cadence of impulse activity. Taste receptor proteins are often expressed in nonoverlapping sets of cells in taste buds apparently supporting "labeled lines." Yet, taste buds include both narrowly and broadly tuned cells. As gustatory signals proceed to the hindbrain and on to higher centers, coding becomes more distributed and temporal patterns of activity become important. Here, we present the conundrum of taste coding in the light of current electrophysiological and imaging techniques at several levels of the gustatory processing pathway.
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Affiliation(s)
- Kathrin Ohla
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Jülich, Germany
| | - Ryusuke Yoshida
- Section of Oral Neuroscience and OBT Research Center, Faculty of Dental Science, Kyushu University, Fukuoka, Japan
- Department of Oral Physiology, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Okayama City, Japan
| | - Stephen D Roper
- Department of Physiology and Biophysics, Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
| | | | - Jonathan D Victor
- Feil Family Brain and Mind Research Institute, Weill Cornell Medical College, New York, NY, USA
| | - John D Boughter
- Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, Memphis, TN, USA
| | - Max Fletcher
- Department of Anatomy and Neurobiology, University of Tennessee Health Science Center, Memphis, TN, USA
| | - Donald B Katz
- Volen Center for Complex Systems, Brandeis University, Waltham, MA, USA
| | - Nirupa Chaudhari
- Department of Physiology and Biophysics, Department of Otolaryngology, University of Miami Miller School of Medicine, Miami, FL, USA
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22
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Dresler M, Sandberg A, Bublitz C, Ohla K, Trenado C, Mroczko-Wąsowicz A, Kühn S, Repantis D. Hacking the Brain: Dimensions of Cognitive Enhancement. ACS Chem Neurosci 2019; 10:1137-1148. [PMID: 30550256 PMCID: PMC6429408 DOI: 10.1021/acschemneuro.8b00571] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Accepted: 12/14/2018] [Indexed: 12/11/2022] Open
Abstract
In an increasingly complex information society, demands for cognitive functioning are growing steadily. In recent years, numerous strategies to augment brain function have been proposed. Evidence for their efficacy (or lack thereof) and side effects has prompted discussions about ethical, societal, and medical implications. In the public debate, cognitive enhancement is often seen as a monolithic phenomenon. On a closer look, however, cognitive enhancement turns out to be a multifaceted concept: There is not one cognitive enhancer that augments brain function per se, but a great variety of interventions that can be clustered into biochemical, physical, and behavioral enhancement strategies. These cognitive enhancers differ in their mode of action, the cognitive domain they target, the time scale they work on, their availability and side effects, and how they differentially affect different groups of subjects. Here we disentangle the dimensions of cognitive enhancement, review prominent examples of cognitive enhancers that differ across these dimensions, and thereby provide a framework for both theoretical discussions and empirical research.
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Affiliation(s)
- Martin Dresler
- Donders Institute for Brain, Cognition and Behaviour , Radboud University Medical Centre , Nijmegen 6525 EN , The Netherlands
| | - Anders Sandberg
- Future of Humanity Institute , Oxford University , Oxford OX1 1PT , United Kingdom
| | | | - Kathrin Ohla
- Institute of Neuroscience and Medicine, Cognitive Neuroscience (INM3) , Forschungszentrum Jülich , Jülich 52428 , Germany
| | - Carlos Trenado
- Institute of Clinical Neuroscience and Medical Psychology , Heinrich Heine University Düsseldorf , Düsseldorf 40225 , Germany
- Department of Psychology and Neurosciences, Leibniz Research Centre for Working Environment and Human Factors , TU Dortmund , Dortmund 44139 , Germany
| | | | - Simone Kühn
- Max Planck Institute for Human Development , Berlin 14195 , Germany
- Department of Psychiatry and Psychotherapy , University Clinic Hamburg Eppendorf , Hamburg 20246 , Germany
| | - Dimitris Repantis
- Department of Psychiatry and Psychotherapy, Charité - Universitätsmedizin Berlin, Campus Benjamin Franklin, Berlin 12203 , Germany
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23
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Blechert J, Lender A, Polk S, Busch NA, Ohla K. Food-Pics_Extended-An Image Database for Experimental Research on Eating and Appetite: Additional Images, Normative Ratings and an Updated Review. Front Psychol 2019; 10:307. [PMID: 30899232 PMCID: PMC6416180 DOI: 10.3389/fpsyg.2019.00307] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 01/31/2019] [Indexed: 12/03/2022] Open
Abstract
Our current environment is characterized by the omnipresence of food cues. The taste and smell of real foods—but also graphical depictions of appetizing foods—can guide our eating behavior, for example, by eliciting food craving and anticipatory cephalic phase responses. To facilitate research into this so-called cue reactivity, several groups have compiled standardized food image sets. Yet, selecting the best subset of images for a specific research question can be difficult as images and image sets vary along several dimensions. In the present report, we review the strengths and weaknesses of popular food image sets to guide researchers during stimulus selection. Furthermore, we present a recent extension of our previously published database food-pics, which comprises an additional 328 food images from different countries to increase cross-cultural applicability. This food-pics_extended stimulus database, thus, encompasses and replaces food-pics. Normative data from a predominantly German-speaking sample are again presented as well as updated calculations of image characteristics.
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Affiliation(s)
- Jens Blechert
- Department of Psychology, University of Salzburg, Salzburg, Austria.,Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
| | - Anja Lender
- Department of Psychology, University of Salzburg, Salzburg, Austria.,Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
| | - Sarah Polk
- Department of Psychology and Education, Free University of Berlin, Berlin, Germany
| | - Niko A Busch
- Institute of Psychology, University of Münster, Münster, Germany
| | - Kathrin Ohla
- Research Center Jülich, Institute of Neuroscience and Medicine (INM-3), Cognitive Neuroscience, Jülich, Germany
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24
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Ohla K, Höchenberger R, Freiherr J, Lundström JN. Superadditive and Subadditive Neural Processing of Dynamic Auditory-Visual Objects in the Presence of Congruent Odors. Chem Senses 2019; 43:35-44. [PMID: 29045615 DOI: 10.1093/chemse/bjx068] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Our sensory experiences comprise a variety of different inputs at any given time. Some of these experiences are unmistakable, others are ambiguous and profit from additional sensory information. Here, we explored whether the presence of a congruent odor influences the neural processing and sensory interaction of audio-visual objects using degraded videos (V) and sounds (A) of dynamic objects in unimodal and bimodal (AV) combinations without or with a congruent odor (VO, AO, AVO). Analyses of EEG data revealed superadditive and subadditive interaction effects. The topography and timing of these effects suggest evaluative rather than sensory processes as the underlying cause. Together, the results suggest that the mere presence of an odor affects the processing of A, V, and AV objects differently while multisensory interactions of AV and AVO objects have common neuronal mechanisms pointing to a robust, modality-independent network for the processing of redundant sensory information.
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Affiliation(s)
- Kathrin Ohla
- German Institute of Human Nutrition Potsdam-Rehbruecke, Germany
- Monell Chemical Senses Center, USA
| | | | - Jessica Freiherr
- Uniklinik RWTH Aachen, Diagnostic and Interventional Neuroradiology, Germany
- Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Sensory Analytics, Germany
| | - Johan N Lundström
- Monell Chemical Senses Center, USA
- Department of Clinical Neuroscience, Karolinska Institutet, Sweden
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25
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Zoon HFA, Ohla K, de Graaf C, Boesveldt S. Modulation of event-related potentials to food cues upon sensory-specific satiety. Physiol Behav 2018; 196:126-134. [PMID: 30172720 DOI: 10.1016/j.physbeh.2018.08.020] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 07/30/2018] [Accepted: 08/29/2018] [Indexed: 11/30/2022]
Abstract
Tempting environmental food cues and metabolic signals are important factors in appetite regulation. Food intake reduces liking of food cues that are congruent to the food eaten (sensory-specific satiety). With this study we aimed to assess effects of sensory-specific satiety on neural processing (perceptual and evaluative) of visual and olfactory food cues. Twenty healthy female subjects (age: 20 ± 2 years; BMI: 22 ± 2 kg/m2) participated in two separate test sessions during which they consumed an ad libitum amount of a sweet or savoury meal. Before and after consumption, event-related potentials were recorded in response to visual and olfactory cues signalling high-energy sweet, high-energy savoury, low-energy sweet and low-energy savoury food and non-food items. In general, we observed that food intake led to event-related potentials with an increased negative and decreased positive amplitudes for food, but also non-food cues. Changes were most pronounced in response to high-energy sweet food pictures after a sweet meal, and occurred in early processes of perception (~80-150 ms) and later processes of cognitive evaluation (~300-700 ms). Food intake appears to lead to general changes in neural processing that are related to motivated attention, and sensory-specific changes that reflect decreased positive valence of the stimuli and/or modulation of top-down cognitive control over processing of cues congruent to the food eaten to satiety.
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Affiliation(s)
- Harriët F A Zoon
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - Kathrin Ohla
- Research Center Jülich, Institute of Neuroscience and Medicine (INM-3), Cognitive Neuroscience, 52428 Jülich, Germany.
| | - Cees de Graaf
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
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26
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Schwingshackl L, Ruzanska U, Anton V, Wallroth R, Ohla K, Knüppel S, Schulze MB, Pischon T, Deutschbein J, Schenk L, Warschburger P, Harttig U, Boeing H, Bergmann MM. The NutriAct Family Study: a web-based prospective study on the epidemiological, psychological and sociological basis of food choice. BMC Public Health 2018; 18:963. [PMID: 30075718 PMCID: PMC6090749 DOI: 10.1186/s12889-018-5814-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Accepted: 07/06/2018] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Most studies on food choice have been focussing on the individual level but familial aspects may also play an important role. This paper reports of a novel study that will focus on the familial aspects of the formation of food choice among men and women aged 50-70 years by recruiting spouses and siblings (NutriAct Family Study; NFS). METHODS Data is collected prospectively via repeatedly applied web-based questionnaires over the next years. The recruitment for the NFS started in October 2016. Participants are recruited based on an index person who is actively participating in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Potsdam study. This index person was asked to invite the spouse, a sibling or an in-law. If a set of family members agreed to participate, access to individualized web-based questionnaires assessing dietary intake, other health related lifestyle habits, eating behaviour, food responsiveness, personality, self-regulation, socio-economic status and socio-cultural values was provided. In the first phase of the NSF, recruitment rates were monitored in detail and participants' comments were analysed in order to improve the feasibility of procedures and instruments. DISCUSSION Until August 4th 2017, 4783 EPIC-Participants were contacted by mail of which 446 persons recruited 2 to 5 family members (including themselves) resulting in 1032 participants, of whom 82% had started answering or already completed the questionnaires. Of the 4337 remaining EPIC-participants who had been contacted, 1040 (24%) did not respond at all, and 3297 (76%) responded but declined, in 51% of the cases because of the request to recruit at least 2 family members in the respective age range. The developed recruitment procedures and web-based methods of data collection are capable to generate the required study population including the data on individual and inter-personal determinants which will be linkable to food choice. The information on familial links among the study participants will show the role of familial traits in midlife for the adoption of food choices supporting healthy aging.
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Affiliation(s)
- Lukas Schwingshackl
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Ulrike Ruzanska
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Psychology, Counseling Psychology, University of Potsdam, Potsdam, Germany
| | - Verena Anton
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Charité – Universitätsmedizin Berlin, corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Institute of Medical Sociology and Rehabilitation Science, Berlin, Germany
| | - Raphael Wallroth
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Kathrin Ohla
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Sven Knüppel
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Matthias B. Schulze
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Tobias Pischon
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Molecular Epidemiology Research Group, Max Delbrück Center for Molecular Medicine in the Helmholtz Association, Berlin, Germany
| | - Johannes Deutschbein
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Charité – Universitätsmedizin Berlin, corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Institute of Medical Sociology and Rehabilitation Science, Berlin, Germany
| | - Liane Schenk
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Charité – Universitätsmedizin Berlin, corporate member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Institute of Medical Sociology and Rehabilitation Science, Berlin, Germany
| | - Petra Warschburger
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Psychology, Counseling Psychology, University of Potsdam, Potsdam, Germany
| | - Ulrich Harttig
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Heiner Boeing
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Manuela M. Bergmann
- NutriAct–Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
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27
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Lundström JN, Regenbogen C, Ohla K, Seubert J. Prefrontal Control Over Occipital Responses to Crossmodal Overlap Varies Across the Congruency Spectrum. Cereb Cortex 2018; 29:3023-3033. [DOI: 10.1093/cercor/bhy168] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 05/15/2018] [Accepted: 06/24/2018] [Indexed: 01/05/2023] Open
Abstract
Abstract
While matched crossmodal information is known to facilitate object recognition, it is unclear how our perceptual systems encode the more gradual congruency variations that occur in our natural environment. Combining visual objects with odor mixtures to create a gradual increase in semantic object overlap, we demonstrate high behavioral acuity to linear variations of olfactory–visual overlap in a healthy adult population. This effect was paralleled by a linear increase in cortical activation at the intersection of occipital fusiform and lingual gyri, indicating linear encoding of crossmodal semantic overlap in visual object recognition networks. Effective connectivity analyses revealed that this integration of olfactory and visual information was achieved by direct information exchange between olfactory and visual areas. In addition, a parallel pathway through the superior frontal gyrus was increasingly recruited towards the most ambiguous stimuli. These findings demonstrate that cortical structures involved in object formation are inherently crossmodal and encode sensory overlap in a linear manner. The results further demonstrate that prefrontal control of these processes is likely required for ambiguous stimulus combinations, a fact of high ecological relevance that may be inappropriately captured by common task designs juxtaposing congruency and incongruency.
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Affiliation(s)
- Johan N Lundström
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
- Monell Chemical Senses Center, Philadelphia, PA, USA
- Department of Psychology, University of Pennsylvania, Philadelphia, PA, USA
| | - Christina Regenbogen
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
- Department of Psychiatry, Psychotherapy and Psychosomatics, Medical School, RWTH Aachen University, Aachen, Germany
- JARA–BRAIN Institute 1: Structure–Function Relationship: Decoding the Human Brain at Systemic Levels, Forschungszentrum Jülich, Jülich, Germany
| | - Kathrin Ohla
- Monell Chemical Senses Center, Philadelphia, PA, USA
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Jülich, Germany
| | - Janina Seubert
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
- Monell Chemical Senses Center, Philadelphia, PA, USA
- Aging Research Center, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet and Stockholm University, Stockholm, Sweden
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28
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Hardikar S, Wallroth R, Villringer A, Ohla K. Shorter-lived neural taste representations in obese compared to lean individuals. Sci Rep 2018; 8:11027. [PMID: 30038315 PMCID: PMC6056521 DOI: 10.1038/s41598-018-28847-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 06/26/2018] [Indexed: 01/21/2023] Open
Abstract
Previous attempts to uncover a relation between taste processing and weight status have yielded inconclusive results leaving it unclear whether lean and obese individuals process taste differently, and whether group differences reflect differential sensory encoding or evaluative and reward processing. Here, we present the first comparison of dynamic neural processing as assessed by gustatory evoked potentials in obese and lean individuals. Two supra-threshold concentrations of sweet and salty tastants as well as two sizes of blue and green squares were presented to 30 lean (BMI 18.5-25) and 25 obese (BMI > 30) individuals while recording head-surface electroencephalogram (EEG). Multivariate pattern analyses (MVPA) revealed differential taste quality representations from 130 ms until after stimulus offset. Notably, taste representations faded earlier and exhibited a reduced strength in the obese compared to the lean group; temporal generalization analysis indicated otherwise similar taste processing. Differences in later gustatory response patterns even allowed decoding of group membership. Importantly, group differences were absent for visual processing thereby excluding confounding effects from anatomy or signal-to-noise ratio alone. The latency of observed effects is consistent with memory maintenance rather than sensory encoding of taste, thereby suggesting that later evaluative aspects of taste processing are altered in obesity.
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Affiliation(s)
- Samyogita Hardikar
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain Sciences, Leipzig, Germany.
| | - Raphael Wallroth
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
| | - Arno Villringer
- Department of Neurology, Max Planck Institute for Human Cognitive and Brain Sciences, Leipzig, Germany
- Department of Cognitive Neurology, University Hospital Leipzig, Leipzig, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
- NutriAct-Competence Cluster Nutrition Research Berlin-Potsdam, Berlin, Germany
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, 52428, Jülich, Germany
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Wallroth R, Höchenberger R, Ohla K. Delta activity encodes taste information in the human brain. Neuroimage 2018; 181:471-479. [PMID: 30016677 DOI: 10.1016/j.neuroimage.2018.07.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 05/30/2018] [Accepted: 07/13/2018] [Indexed: 02/03/2023] Open
Abstract
The categorization of food via sensing nutrients or toxins is crucial to the survival of any organism. On ingestion, rapid responses within the gustatory system are required to identify the oral stimulus to guide immediate behavior (swallowing or expulsion). The way in which the human brain accomplishes this task has so far remained unclear. Using multivariate analysis of 64-channel scalp EEG recordings obtained from 16 volunteers during tasting salty, sweet, sour, or bitter solutions, we found that activity in the delta-frequency range (1-4 Hz; delta power and phase) has information about taste identity in the human brain, with discriminable response patterns at the single-trial level within 130 ms of tasting. Importantly, the latencies of these response patterns predicted the point in time at which participants indicated detection of a taste by pressing a button. Furthermore, taste pattern discrimination was independent of motor-related activation and encoded taste identity rather than other taste features such as intensity and valence. On comparison with our previous findings from a delayed taste-discrimination task (Crouzet et al., 2015), taste-specific neural representations emerged earlier during this speeded taste-detection task, suggesting a goal-dependent flexibility in gustatory response coding. Together, these findings provide the first evidence of a role of delta activity in taste-information coding in humans. Crucially, these neuronal response patterns can be linked to the speed of simple gustatory perceptual decisions - a vital performance index of nutrient sensing.
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Affiliation(s)
- Raphael Wallroth
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, 15448, Nuthetal, Germany; NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Germany
| | - Richard Höchenberger
- Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, 52428, Jülich, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, 15448, Nuthetal, Germany; NutriAct - Competence Cluster Nutrition Research Berlin-Potsdam, Germany; Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, 52428, Jülich, Germany.
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Höchenberger R, Ohla K. A bittersweet symphony: Evidence for taste-sound correspondences without effects on taste quality-specific perception. J Neurosci Res 2018; 97:267-275. [PMID: 30027567 DOI: 10.1002/jnr.24308] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 10/28/2018] [Accepted: 10/28/2018] [Indexed: 01/18/2023]
Abstract
Music has been associated with taste and shown to influence the dining experience. We asked whether sound that is associated with taste affects taste perception of food. In two studies (study 1: N = 20, 13 women; study 2: N = 20, 17 women), participants evaluated the taste of cinder toffee while listening to either of two soundscapes associated with sweet and bitter taste, respectively, or no sound. In study 1, participants rated the taste on a visual-analog scale (VAS) anchored with "bitter" and "sweet", aiming to replicate a previous study (Crisinel et al., ). In contrast, four separate scales were used in study 2 to report the extent of bitter, sweet, sour, and salty taste to test whether taste qualities were influenced by sound differentially. Additionally, taste intensity and pleasantness were rated in both studies. Taste intensity was increased in the presence of a sound, while pleasantness was not affected. In study 1, sound shifted bitter-sweet ratings in the direction of the congruent sound, i.e. samples tasted sweeter with "sweet" sound and more bitter with "bitter" sound, replicating Crisinel et al.'s () results. However, this effect was abolished when a "no-sound" control was included in the statistical model. Taste ratings in study 2 showed no effect of sound on any specific taste quality, suggesting that the influence of sound on taste in study 1 reflects an artifact of the scale rather than an actual shift in perception. Together, the data provide evidence for taste-sound correspondences without effects on taste-quality specific perception.
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Affiliation(s)
- Richard Höchenberger
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.,Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Jülich, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany.,Cognitive Neuroscience, Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Jülich, Germany
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Abstract
Adaptive methods provide quick and reliable estimates of sensory sensitivity. Yet, these procedures are typically developed for and applied to the non-chemical senses only, i.e., to vision, audition, and somatosensation. The relatively long inter-stimulus-intervals in gustatory studies, which are required to minimize adaptation and habituation, call for time-efficient threshold estimations. We therefore tested the suitability of two adaptive yes-no methods based on SIAM and QUEST for rapid estimation of taste sensitivity by comparing test-retest reliability for sucrose, citric acid, sodium chloride, and quinine hydrochloride thresholds. We show that taste thresholds can be obtained in a time efficient manner with both methods (within only 6.5 min on average using QUEST and ~9.5 min using SIAM). QUEST yielded higher test-retest correlations than SIAM in three of the four tastants. Either method allows for taste threshold estimation with low strain on participants, rendering them particularly advantageous for use in subjects with limited attentional or mnemonic capacities, and for time-constrained applications during cohort studies or in the testing of patients and children.
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Affiliation(s)
- Richard Höchenberger
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-RehbrueckeNuthetal, Germany.,NutriAct - Competence Cluster Nutrition Research Berlin-PotsdamNuthetal, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-RehbrueckeNuthetal, Germany.,NutriAct - Competence Cluster Nutrition Research Berlin-PotsdamNuthetal, Germany
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Hardikar S, Höchenberger R, Villringer A, Ohla K. Higher sensitivity to sweet and salty taste in obese compared to lean individuals. Appetite 2017; 111:158-165. [DOI: 10.1016/j.appet.2016.12.017] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 11/03/2016] [Accepted: 12/13/2016] [Indexed: 12/01/2022]
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Sauer H, Ohla K, Dammann D, Teufel M, Zipfel S, Enck P, Mack I. Changes in Gustatory Function and Taste Preference Following Weight Loss. J Pediatr 2017; 182:120-126. [PMID: 27989411 DOI: 10.1016/j.jpeds.2016.11.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 10/05/2016] [Accepted: 11/16/2016] [Indexed: 12/21/2022]
Abstract
OBJECTIVE To investigate taste changes of obese children during an inpatient weight reduction treatment in comparison with normal weight children. STUDY DESIGN Obese (n = 60) and normal weight (n = 27) children aged 9-17 years were assessed for gustatory functions using taste strips (taste identification test for the taste qualities sour, salty, sweet, and bitter), taste preferences, and experienced taste sensitivity. Obese children were examined upon admission (T1) and before discharge (T2). Normal weight children served as the control group. RESULTS Irrespective of taste quality, obese children exhibited a lower ability to identify taste (total taste score) than normal weight children (P < .01); this overall score remained stable during inpatient treatment in obese children. Group and treatment effects were seen when evaluating individual taste qualities. In comparison with normal weight children, obese children exhibited poorer sour taste identification performance (P < .01). Obese children showed improvement in sour taste identification (P < .001) and deterioration in sweet taste identification (P < .001) following treatment. Subjective reports revealed a lower preference for sour taste in obese children compared with normal weight children (P < .05). The sweet and bitter taste ability at T1 predicted the body mass index z score at T2 (R2 = .23, P < .01). CONCLUSIONS We identified differences in the ability to discriminate tastes and in subjective taste perception between groups. Our findings of increased sour and reduced sweet taste discrimination after the intervention in obese children are indicative of an exposure-related effect on taste performance, possibly mediated by increased acid and reduced sugar consumption during the intervention. Because the sweet and bitter taste ability at T1 predicted weight loss, addressing gustatory function could be relevant in individualized obesity treatment approaches. TRIAL REGISTRATION Germanctr.de: DRKS00005122.
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Affiliation(s)
- Helene Sauer
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbrücke, Potsdam-Rehbrücke, Germany
| | - Dirk Dammann
- Children Rehabilitation Hospital for Respiratory Diseases, Allergies and Psychosomatics, Wangen i.A., Germany
| | - Martin Teufel
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany
| | - Stephan Zipfel
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany
| | - Paul Enck
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany
| | - Isabelle Mack
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital Tübingen, Germany.
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Kunath N, Müller NCJ, Tonon M, Konrad BN, Pawlowski M, Kopczak A, Elbau I, Uhr M, Kühn S, Repantis D, Ohla K, Müller TD, Fernández G, Tschöp M, Czisch M, Steiger A, Dresler M. Ghrelin modulates encoding-related brain function without enhancing memory formation in humans. Neuroimage 2016; 142:465-473. [PMID: 27402596 DOI: 10.1016/j.neuroimage.2016.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 06/07/2016] [Accepted: 07/06/2016] [Indexed: 01/24/2023] Open
Abstract
Ghrelin regulates energy homeostasis in various species and enhances memory in rodent models. In humans, the role of ghrelin in cognitive processes has yet to be characterized. Here we show in a double-blind randomized crossover design that acute administration of ghrelin alters encoding-related brain activity, however does not enhance memory formation in humans. Twenty-one healthy young male participants had to memorize food- and non-food-related words presented on a background of a virtual navigational route while undergoing fMRI recordings. After acute ghrelin administration, we observed decreased post-encoding resting state fMRI connectivity between the caudate nucleus and the insula, amygdala, and orbitofrontal cortex. In addition, brain activity related to subsequent memory performance was modulated by ghrelin. On the next day, however, no differences were found in free word recall or cued location-word association recall between conditions; and ghrelin's effects on brain activity or functional connectivity were unrelated to memory performance. Further, ghrelin had no effect on a cognitive test battery comprising tests for working memory, fluid reasoning, creativity, mental speed, and attention. In conclusion, in contrast to studies with animal models, we did not find any evidence for the potential of ghrelin acting as a short-term cognitive enhancer in humans.
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Affiliation(s)
- N Kunath
- Max Planck Institute of Psychiatry, Munich, Germany
| | - N C J Müller
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Centre, Nijmegen, The Netherlands
| | - M Tonon
- Max Planck Institute of Psychiatry, Munich, Germany
| | - B N Konrad
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Centre, Nijmegen, The Netherlands
| | - M Pawlowski
- Max Planck Institute of Psychiatry, Munich, Germany
| | - A Kopczak
- Max Planck Institute of Psychiatry, Munich, Germany
| | - I Elbau
- Max Planck Institute of Psychiatry, Munich, Germany
| | - M Uhr
- Max Planck Institute of Psychiatry, Munich, Germany
| | - S Kühn
- Max Planck Institute for Human Development, Berlin, Germany
| | - D Repantis
- Charité - Universitätsmedizin Berlin, Department of Psychiatry and Psychotherapy, CBF, Berlin, Germany
| | - K Ohla
- German Institute for Human Nutrition, Potsdam-Rehbrücke, Germany
| | - T D Müller
- Institute for Diabetes and Obesity, Helmholtz Zentrum München, Munich, Germany; Department of Medicine, Technische Universität München, Munich, Germany
| | - G Fernández
- Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Centre, Nijmegen, The Netherlands
| | - M Tschöp
- Institute for Diabetes and Obesity, Helmholtz Zentrum München, Munich, Germany; Department of Medicine, Technische Universität München, Munich, Germany
| | - M Czisch
- Max Planck Institute of Psychiatry, Munich, Germany
| | - A Steiger
- Max Planck Institute of Psychiatry, Munich, Germany
| | - M Dresler
- Max Planck Institute of Psychiatry, Munich, Germany; Donders Institute for Brain, Cognition and Behaviour, Radboud University Medical Centre, Nijmegen, The Netherlands.
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Abstract
The role of congruence in cross-modal interactions has received little attention. In most experiments involving cross-modal pairs, congruence is conceived of as a binary process according to which cross-modal pairs are categorized as perceptually and/or semantically matching or mismatching. The present study investigated whether odor-taste congruence can be perceived gradually and whether congruence impacts other facets of subjective experience, that is, intensity, pleasantness, and familiarity. To address these questions, we presented food odorants (chicken, orange, and 3 mixtures of the 2) and tastants (savory-salty and sour-sweet) in pairs varying in congruence. Participants were to report the perceived congruence of the pairs along with intensity, pleasantness, and familiarity. We found that participants could perceive distinct congruence levels, thereby favoring a multilevel account of congruence perception. In addition, familiarity and pleasantness followed the same pattern as the congruence while intensity was highest for the most congruent and the most incongruent pairs whereas intensities of the intermediary-congruent pairs were reduced. Principal component analysis revealed that pleasantness and familiarity form one dimension of the phenomenological experience of odor-taste pairs that was orthogonal to intensity. The results bear implications for the understanding the behavioral underpinnings of perseverance of habitual food choices.
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Affiliation(s)
- Sherlley Amsellem
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
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Höchenberger R, Busch NA, Ohla K. Nonlinear response speedup in bimodal visual-olfactory object identification. Front Psychol 2015; 6:1477. [PMID: 26483730 PMCID: PMC4588124 DOI: 10.3389/fpsyg.2015.01477] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2015] [Accepted: 09/14/2015] [Indexed: 01/12/2023] Open
Abstract
Multisensory processes are vital in the perception of our environment. In the evaluation of foodstuff, redundant sensory inputs not only assist the identification of edible and nutritious substances, but also help avoiding the ingestion of possibly hazardous substances. While it is known that the non-chemical senses interact already at early processing levels, it remains unclear whether the visual and olfactory senses exhibit comparable interaction effects. To address this question, we tested whether the perception of congruent bimodal visual-olfactory objects is facilitated compared to unimodal stimulation. We measured response times (RT) and accuracy during speeded object identification. The onset of the visual and olfactory constituents in bimodal trials was physically aligned in the first and perceptually aligned in the second experiment. We tested whether the data favored coactivation or parallel processing consistent with race models. A redundant-signals effect was observed for perceptually aligned redundant stimuli only, i.e., bimodal stimuli were identified faster than either of the unimodal components. Analysis of the RT distributions and accuracy data revealed that these observations could be explained by a race model. More specifically, visual and olfactory channels appeared to be operating in a parallel, positively dependent manner. While these results suggest the absence of early sensory interactions, future studies are needed to substantiate this interpretation.
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Affiliation(s)
- Richard Höchenberger
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) Nuthetal, Germany
| | - Niko A Busch
- Institute of Medical Psychology, Charité - Universitätsmedizin Berlin Berlin, Germany ; Berlin School of Mind and Brain, Humboldt University Berlin, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE) Nuthetal, Germany
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Crouzet S, Busch N, Ohla K. Taste Quality Decoding Parallels Taste Sensations. Curr Biol 2015; 25:890-6. [DOI: 10.1016/j.cub.2015.01.057] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 01/03/2015] [Accepted: 01/21/2015] [Indexed: 11/29/2022]
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Seubert J, Ohla K, Yokomukai Y, Kellermann T, Lundström JN. Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling. Hum Brain Mapp 2014; 36:1662-76. [PMID: 25545699 DOI: 10.1002/hbm.22728] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 12/05/2014] [Accepted: 12/12/2014] [Indexed: 12/21/2022] Open
Abstract
Food perception is characterized by a transition from initially separate sensations of the olfactory and gustatory properties of the object toward their combined sensory experience during consumption. The holistic flavor experience, which occurs as the smell and taste merge, extends beyond the mere addition of the two chemosensory modalities, being usually perceived as more object-like, intense and rewarding. To explore the cortical mechanisms which give rise to olfactory-gustatory binding during natural food consumption, brain activation during consumption of a pleasant familiar beverage was contrasted with presentation of its taste and orthonasal smell alone. Convergent activation to all presentation modes was observed in executive and chemosensory association areas. Flavor, but not orthonasal smell or taste alone, stimulated the frontal operculum, supporting previous accounts of its central role in the formation of the flavor percept. A functional dissociation was observed in the insula: the anterior portion was characterized by sensory convergence, while mid-dorsal sections activated exclusively to the combined flavor stimulus. psycho-physiological interaction analyses demonstrated increased neural coupling between the frontal operculum and the anterior insula during flavor presentation. Connectivity was also increased with the lateral entorhinal cortex, a relay to memory networks and central node for contextual modulation of olfactory processing. These findings suggest a central role of the insular cortex in the transition from mere detection of chemosensory convergence to a superadditive flavor representation. The increased connections between the frontal operculum and medial temporal memory structures during combined olfactory-gustatory stimulation point to a potential mechanism underlying the acquisition and modification of flavor preferences.
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Affiliation(s)
- Janina Seubert
- Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; Monell Chemical Senses Center, Cognitive Neuroimaging Laboratory, Philadelphia, Pennsylvania; Aging Research Center, Karolinska Institutet and Stockholm University, Stockholm, Sweden
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Blechert J, Meule A, Busch NA, Ohla K. Food-pics: an image database for experimental research on eating and appetite. Front Psychol 2014; 5:617. [PMID: 25009514 PMCID: PMC4067906 DOI: 10.3389/fpsyg.2014.00617] [Citation(s) in RCA: 338] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Accepted: 05/31/2014] [Indexed: 01/17/2023] Open
Abstract
Our current environment is characterized by the omnipresence of food cues. The sight and smell of real foods, but also graphically depictions of appetizing foods, can guide our eating behavior, for example, by eliciting food craving and influencing food choice. The relevance of visual food cues on human information processing has been demonstrated by a growing body of studies employing food images across the disciplines of psychology, medicine, and neuroscience. However, currently used food image sets vary considerably across laboratories and image characteristics (contrast, brightness, etc.) and food composition (calories, macronutrients, etc.) are often unspecified. These factors might have contributed to some of the inconsistencies of this research. To remedy this, we developed food-pics, a picture database comprising 568 food images and 315 non-food images along with detailed meta-data. A total of N = 1988 individuals with large variance in age and weight from German speaking countries and North America provided normative ratings of valence, arousal, palatability, desire to eat, recognizability and visual complexity. Furthermore, data on macronutrients (g), energy density (kcal), and physical image characteristics (color composition, contrast, brightness, size, complexity) are provided. The food-pics image database is freely available under the creative commons license with the hope that the set will facilitate standardization and comparability across studies and advance experimental research on the determinants of eating behavior.
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Affiliation(s)
- Jens Blechert
- Division of Clinical Psychology, Psychotherapy and Health Psychology, University of Salzburg Salzburg, Austria
| | - Adrian Meule
- Institute of Psychology, University of Würzburg Würzburg, Germany ; Hospital for Child and Adolescent Psychiatry, LWL University Hospital of the Ruhr University Bochum Hamm, Germany
| | - Niko A Busch
- Institute of Medical Psychology, Charité-Universitätsmedizin Berlin, Germany ; Berlin School of Mind and Brain, Humboldt Universität zu Berlin Berlin, Germany
| | - Kathrin Ohla
- Section Psychophysiology, Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbrücke Nuthetal, Germany
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He BJ, Nolte G, Nagata K, Takano D, Yamazaki T, Fujimaki Y, Maeda T, Satoh Y, Heckers S, George MS, Lopes da Silva F, de Munck JC, Van Houdt PJ, Verdaasdonk RM, Ossenblok P, Mullinger K, Bowtell R, Bagshaw AP, Keeser D, Karch S, Segmiller F, Hantschk I, Berman A, Padberg F, Pogarell O, Scharnowski F, Karch S, Hümmer S, Keeser D, Paolini M, Kirsch V, Koller G, Rauchmann B, Kupka M, Blautzik J, Pogarell O, Razavi N, Jann K, Koenig T, Kottlow M, Hauf M, Strik W, Dierks T, Gotman J, Vulliemoz S, Lu Y, Zhang H, Yang L, Worrell G, He B, Gruber O, Piguet C, Hubl D, Homan P, Kindler J, Dierks T, Kim K, Steinhoff U, Wakai R, Koenig T, Kottlow M, Melie-García L, Mucci A, Volpe U, Prinster A, Salvatore M, Galderisi S, Linden DEJ, Brandeis D, Schroeder CE, Kayser C, Panzeri S, Kleinschmidt A, Ritter P, Walther S, Haueisen J, Lau S, Flemming L, Sonntag H, Maess B, Knösche TR, Lanfer B, Dannhauer M, Wolters CH, Stenroos M, Haueisen J, Wolters C, Aydin U, Lanfer B, Lew S, Lucka F, Ruthotto L, Vorwerk J, Wagner S, Ramon C, Guan C, Ang KK, Chua SG, Kuah WK, Phua KS, Chew E, Zhou H, Chuang KH, Ang BT, Wang C, Zhang H, Yang H, Chin ZY, Yu H, Pan Y, Collins L, Mainsah B, Colwell K, Morton K, Ryan D, Sellers E, Caves K, Throckmorton S, Kübler A, Holz EM, Zickler C, Sellers E, Ryan D, Brown K, Colwell K, Mainsah B, Caves K, Throckmorton S, Collins L, Wennberg R, Ahlfors SP, Grova C, Chowdhury R, Hedrich T, Heers M, Zelmann R, Hall JA, Lina JM, Kobayashi E, Oostendorp T, van Dam P, Oosterhof P, Linnenbank A, Coronel R, van Dessel P, de Bakker J, Rossion B, Jacques C, Witthoft N, Weiner KS, Foster BL, Miller KJ, Hermes D, Parvizi J, Grill-Spector K, Recanzone GH, Murray MM, Haynes JD, Richiardi J, Greicius M, De Lucia M, Müller KR, Formisano E, Smieskova R, Schmidt A, Bendfeldt K, Walter A, Riecher-Rössler A, Borgwardt S, Fusar-Poli P, Eliez S, Schmidt A, Sekihara K, Nagarajan SS, Schoffelen JM, Guggisberg AG, Nolte G, Balazs S, Kermanshahi K, Kiesenhofer W, Binder H, Rattay F, Antal A, Chaieb L, Paulus W, Bodis-Wollner I, Maurer K, Fein G, Camchong J, Johnstone J, Cardenas-Nicolson V, Fiederer LDJ, Lucka F, Yang S, Vorwerk J, Dümpelmann M, Cosandier-Rimélé D, Schulze-Bonhage A, Aertsen A, Speck O, Wolters CH, Ball T, Fuchs M, Wagner M, Kastner J, Tech R, Dinh C, Haueisen J, Baumgarten D, Hämäläinen MS, Lau S, Vogrin SJ, D'Souza W, Haueisen J, Cook MJ, Custo A, Van De Ville D, Vulliemoz S, Grouiller F, Michel CM, Malmivuo J, Aydin U, Vorwerk J, Küpper P, Heers M, Kugel H, Wellmer J, Kellinghaus C, Scherg M, Rampp S, Wolters C, Storti SF, Boscolo Galazzo I, Del Felice A, Pizzini FB, Arcaro C, Formaggio E, Mai R, Manganotti P, Koessler L, Vignal J, Cecchin T, Colnat-Coulbois S, Vespignani H, Ramantani G, Maillard L, Rektor I, Kuba R, Brázdil M, Chrastina J, Rektorova I, van Mierlo P, Carrette E, Strobbe G, Montes-Restrepo V, Vonck K, Vandenberghe S, Ahmed B, Brodely C, Carlson C, Kuzniecky R, Devinsky O, French J, Thesen T, Bénis D, David O, Lachaux JP, Seigneuret E, Krack P, Fraix V, Chabardès S, Bastin J, Jann K, Gee D, Kilroy E, Cannon T, Wang DJ, Hale JR, Mayhew SD, Przezdzik I, Arvanitis TN, Bagshaw AP, Plomp G, Quairiaux C, Astolfi L, Michel CM, Mayhew SD, Mullinger KJ, Bagshaw AP, Bowtell R, Francis ST, Schouten AC, Campfens SF, van der Kooij H, Koles Z, Lind J, Flor-Henry P, Wirth M, Haase CM, Villeneuve S, Vogel J, Jagust WJ, Kambeitz-Ilankovic L, Simon-Vermot L, Gesierich B, Duering M, Ewers M, Rektorova I, Krajcovicova L, Marecek R, Mikl M, Bracht T, Horn H, Strik W, Federspiel A, Schnell S, Höfle O, Stegmayer K, Wiest R, Dierks T, Müller TJ, Walther S, Surmeli T, Ertem A, Eralp E, Kos IH, Skrandies W, Flüggen S, Klein A, Britz J, Díaz Hernàndez L, Ro T, Michel CM, Lenartowicz A, Lau E, Rodriguez C, Cohen MS, Loo SK, Di Lorenzo G, Pagani M, Monaco L, Daverio A, Giannoudas I, La Porta P, Verardo AR, Niolu C, Fernandez I, Siracusano A, Flor-Henry P, Lind J, Koles Z, Bollmann S, Ghisleni C, O'Gorman R, Poil SS, Klaver P, Michels L, Martin E, Ball J, Eich-Höchli D, Brandeis D, Salisbury DF, Murphy TK, Butera CD, Mathalon DH, Fryer SL, Kiehl KA, Calhoun VC, Pearlson GD, Roach BJ, Ford JM, McGlashan TH, Woods SW, Volpe U, Merlotti E, Vignapiano A, Montefusco V, Plescia GM, Gallo O, Romano P, Mucci A, Galderisi S, Mingoia G, Langbein K, Dietzek M, Wagner G, Smesny, Scherpiet S, Maitra R, Gaser C, Sauer H, Nenadic I, Gonzalez Andino S, Grave de Peralta Menendez R, Grave de Peralta Menendez R, Sanchez Vives M, Rebollo B, Gonzalez Andino S, Frølich L, Andersen TS, Mørup M, Belfiore P, Gargiulo P, Ramon C, Vanhatalo S, Cho JH, Vorwerk J, Wolters CH, Knösche TR, Watanabe T, Kawabata Y, Ukegawa D, Kawabata S, Adachi Y, Sekihara K, Sekihara K, Nagarajan SS, Wagner S, Aydin U, Vorwerk J, Herrmann C, Burger M, Wolters C, Lucka F, Aydin U, Vorwerk J, Burger M, Wolters C, Bauer M, Trahms L, Sander T, Faber PL, Lehmann D, Gianotti LRR, Pascual-Marqui RD, Milz P, Kochi K, Kaneko S, Yamashita S, Yana K, Kalogianni K, Vardy AN, Schouten AC, van der Helm FCT, Sorrentino A, Luria G, Aramini R, Hunold A, Funke M, Eichardt R, Haueisen J, Gómez-Aguilar F, Vázquez-Olvera S, Cordova-Fraga T, Castro-López J, Hernández-Gonzalez MA, Solorio-Meza S, Sosa-Aquino M, Bernal-Alvarado JJ, Vargas-Luna M, Vorwerk J, Magyari L, Ludewig J, Oostenveld R, Wolters CH, Vorwerk J, Engwer C, Ludewig J, Wolters C, Sato K, Nishibe T, Furuya M, Yamashiro K, Yana K, Ono T, Puthanmadam Subramaniyam N, Hyttinen J, Lau S, Güllmar D, Flemming L, Haueisen J, Sonntag H, Vorwerk J, Wolters CH, Grasedyck L, Haueisen J, Maeß B, Freitag S, Graichen U, Fiedler P, Strohmeier D, Haueisen J, Stenroos M, Hauk O, Grigutsch M, Felber M, Maess B, Herrmann B, Strobbe G, van Mierlo P, Vandenberghe S, Strobbe G, Cárdenas-Peña D, Montes-Restrepo V, van Mierlo P, Castellanos-Dominguez G, Vandenberghe S, Lanfer B, Paul-Jordanov I, Scherg M, Wolters CH, Ito Y, Sato D, Kamada K, Kobayashi T, Dalal SS, Rampp S, Willomitzer F, Arold O, Fouladi-Movahed S, Häusler G, Stefan H, Ettl S, Zhang S, Zhang Y, Li H, Kong X, Montes-Restrepo V, Strobbe G, van Mierlo P, Vandenberghe S, Wong DDE, Bidet-Caulet A, Knight RT, Crone NE, Dalal SS, Birot G, Spinelli L, Vulliémoz S, Seeck M, Michel CM, Emory H, Wells C, Mizrahi N, Vogrin SJ, Lau S, Cook MJ, Karahanoglu FI, Grouiller F, Caballero-Gaudes C, Seeck M, Vulliemoz S, Van De Ville D, Spinelli L, Megevand P, Genetti M, Schaller K, Michel C, Vulliemoz S, Seeck M, Genetti M, Tyrand R, Grouiller F, Vulliemoz S, Spinelli L, Seeck M, Schaller K, Michel CM, Grouiller F, Heinzer S, Delattre B, Lazeyras F, Spinelli L, Pittau F, Seeck M, Ratib O, Vargas M, Garibotto V, Vulliemoz S, Vogrin SJ, Bailey CA, Kean M, Warren AE, Davidson A, Seal M, Harvey AS, Archer JS, Papadopoulou M, Leite M, van Mierlo P, Vonck K, Boon P, Friston K, Marinazzo D, Ramon C, Holmes M, Koessler L, Rikir E, Gavaret M, Bartolomei F, Vignal JP, Vespignani H, Maillard L, Centeno M, Perani S, Pier K, Lemieux L, Clayden J, Clark C, Pressler R, Cross H, Carmichael DW, Spring A, Bessemer R, Pittman D, Aghakhani Y, Federico P, Pittau F, Grouiller F, Vulliémoz S, Gotman J, Badier JM, Bénar CG, Bartolomei F, Cruto C, Chauvel P, Gavaret M, Brodbeck V, van Leeuwen T, Tagliazzuchi E, Melloni L, Laufs H, Griskova-Bulanova I, Dapsys K, Klein C, Hänggi J, Jäncke L, Ehinger BV, Fischer P, Gert AL, Kaufhold L, Weber F, Marchante Fernandez M, Pipa G, König P, Sekihara K, Hiyama E, Koga R, Iannilli E, Michel CM, Bartmuss AL, Gupta N, Hummel T, Boecker R, Holz N, Buchmann AF, Blomeyer D, Plichta MM, Wolf I, Baumeister S, Meyer-Lindenberg A, Banaschewski T, Brandeis D, Laucht M, Natahara S, Ueno M, Kobayashi T, Kottlow M, Bänninger A, Koenig T, Schwab S, Koenig T, Federspiel A, Dierks T, Jann K, Natsukawa H, Kobayashi T, Tüshaus L, Koenig T, Kottlow M, Achermann P, Wilson RS, Mayhew SD, Assecondi S, Arvanitis TN, Bagshaw AP, Darque A, Rihs TA, Grouiller F, Lazeyras F, Ha-Vinh Leuchter R, Caballero C, Michel CM, Hüppi PS, Hauser TU, Hunt LT, Iannaccone R, Stämpfli P, Brandeis D, Dolan RJ, Walitza S, Brem S, Graichen U, Eichardt R, Fiedler P, Strohmeier D, Freitag S, Zanow F, Haueisen J, Lordier L, Grouiller F, Van de Ville D, Sancho Rossignol A, Cordero I, Lazeyras F, Ansermet F, Hüppi P, Schläpfer A, Rubia K, Brandeis D, Di Lorenzo G, Pagani M, Monaco L, Daverio A, Giannoudas I, Verardo AR, La Porta P, Niolu C, Fernandez I, Siracusano A, Tamura K, Karube C, Mizuba T, Matsufuji M, Takashima S, Iramina K, Assecondi S, Ostwald D, Bagshaw AP, Marecek R, Brazdil M, Lamos M, Slavícek T, Marecek R, Jan J, Meier NM, Perrig W, Koenig T, Minami T, Noritake Y, Nakauchi S, Azuma K, Minami T, Nakauchi S, Rodriguez C, Lenartowicz A, Cohen MS, Rodriguez C, Lenartowicz A, Cohen MS, Iramina K, Kinoshita H, Tamura K, Karube C, Kaneko M, Ide J, Noguchi Y, Cohen MS, Douglas PK, Rodriguez CM, Xia HJ, Zimmerman EM, Konopka CJ, Epstein PS, Konopka LM, Giezendanner S, Fisler M, Soravia L, Andreotti J, Wiest R, Dierks T, Federspiel A, Razavi N, Federspiel A, Dierks T, Hauf M, Jann K, Kamada K, Sato D, Ito Y, Okano K, Mizutani N, Kobayashi T, Thelen A, Murray M, Pastena L, Formaggio E, Storti SF, Faralli F, Melucci M, Gagliardi R, Ricciardi L, Ruffino G, Coito A, Macku P, Tyrand R, Astolfi L, He B, Wiest R, Seeck M, Michel C, Plomp G, Vulliemoz S, Fischmeister FPS, Glaser J, Schöpf V, Bauer H, Beisteiner R, Deligianni F, Centeno M, Carmichael DW, Clayden J, Mingoia G, Langbein K, Dietzek M, Wagner G, Smesny S, Scherpiet S, Maitra R, Gaser C, Sauer H, Nenadic I, Dürschmid S, Zaehle T, Pannek H, Chang HF, Voges J, Rieger J, Knight RT, Heinze HJ, Hinrichs H, Tsatsishvili V, Cong F, Puoliväli T, Alluri V, Toiviainen P, Nandi AK, Brattico E, Ristaniemi T, Grieder M, Crinelli RM, Jann K, Federspiel A, Wirth M, Koenig T, Stein M, Wahlund LO, Dierks T, Atsumori H, Yamaguchi R, Okano Y, Sato H, Funane T, Sakamoto K, Kiguchi M, Tränkner A, Schindler S, Schmidt F, Strauß M, Trampel R, Hegerl U, Turner R, Geyer S, Schönknecht P, Kebets V, van Assche M, Goldstein R, van der Meulen M, Vuilleumier P, Richiardi J, Van De Ville D, Assal F, Wozniak-Kwasniewska A, Szekely D, Harquel S, Bougerol T, David O, Bracht T, Jones DK, Horn H, Müller TJ, Walther S, Sos P, Klirova M, Novak T, Brunovsky M, Horacek J, Bares M, Hoschl C C, Fellhauer I, Zöllner FG, Schröder J, Kong L, Essig M, Schad LR, Arrubla J, Neuner I, Hahn D, Boers F, Shah NJ, Neuner I, Arrubla J, Hahn D, Boers F, Jon Shah N, Suriya Prakash M, Sharma R, Kawaguchi H, Kobayashi T, Fiedler P, Griebel S, Biller S, Fonseca C, Vaz F, Zentner L, Zanow F, Haueisen J, Rochas V, Rihs T, Thut G, Rosenberg N, Landis T, Michel C, Moliadze V, Schmanke T, Lyzhko E, Bassüner S, Freitag C, Siniatchkin M, Thézé R, Guggisberg AG, Nahum L, Schnider A, Meier L, Friedrich H, Jann K, Landis B, Wiest R, Federspiel A, Strik W, Dierks T, Witte M, Kober SE, Neuper C, Wood G, König R, Matysiak A, Kordecki W, Sieluzycki C, Zacharias N, Heil P, Wyss C, Boers F, Arrubla J, Dammers J, Kawohl W, Neuner I, Shah NJ, Braboszcz C, Cahn RB, Levy J, Fernandez M, Delorme A, Rosas-Martinez L, Milne E, Zheng Y, Urakami Y, Kawamura K, Washizawa Y, Hiyoshi K, Cichocki A, Giroud N, Dellwo V, Meyer M, Rufener KS, Liem F, Dellwo V, Meyer M, Jones-Rounds JD, Raizada R, Staljanssens W, Strobbe G, van Mierlo P, Van Holen R, Vandenberghe S, Pefkou M, Becker R, Michel C, Hervais-Adelman A, He W, Brock J, Johnson B, Ohla K, Hitz K, Heekeren K, Obermann C, Huber T, Juckel G, Kawohl W, Gabriel D, Comte A, Henriques J, Magnin E, Grigoryeva L, Ortega JP, Haffen E, Moulin T, Pazart L, Aubry R, Kukleta M, Baris Turak B, Louvel J, Crespo-Garcia M, Cantero JL, Atienza M, Connell S, Kilborn K, Damborská A, Brázdil M, Rektor I, Kukleta M, Koberda JL, Bienkiewicz A, Koberda I, Koberda P, Moses A, Tomescu M, Rihs T, Britz J, Custo A, Grouiller F, Schneider M, Debbané M, Eliez S, Michel C, Wang GY, Kydd R, Wouldes TA, Jensen M, Russell BR, Dissanayaka N, Au T, Angwin A, O'Sullivan J, Byrne G, Silburn P, Marsh R, Mellic G, Copland D, Bänninger A, Kottlow M, Díaz Hernàndez L, Koenig T, Díaz Hernàndez L, Bänninger A, Koenig T, Hauser TU, Iannaccone R, Mathys C, Ball J, Drechsler R, Brandeis D, Walitza S, Brem S, Boeijinga PH, Pang EW, Valica T, Macdonald MJ, Oh A, Lerch JP, Anagnostou E, Di Lorenzo G, Pagani M, Monaco L, Daverio A, Verardo AR, Giannoudas I, La Porta P, Niolu C, Fernandez I, Siracusano A, Shimada T, Matsuda Y, Monkawa A, Monkawa T, Hashimoto R, Watanabe K, Kawasaki Y, Matsuda Y, Shimada T, Monkawa T, Monkawa A, Watanabe K, Kawasaki Y, Stegmayer K, Horn H, Federspiel A, Razavi N, Bracht T, Laimböck K, Strik W, Dierks T, Wiest R, Müller TJ, Walther S, Koorenhof LJ, Swithenby SJ, Martins-Mourao A, Rihs TA, Tomescu M, Song KW, Custo A, Knebel JF, Murray M, Eliez S, Michel CM, Volpe U, Merlotti E, Vignapiano A, Montefusco V, Plescia GM, Gallo O, Romano P, Mucci A, Galderisi S, Laimboeck K, Jann K, Walther S, Federspiel A, Wiest R, Strik W, Horn H. Abstracts of Presentations at the International Conference on Basic and Clinical Multimodal Imaging (BaCI), a Joint Conference of the International Society for Neuroimaging in Psychiatry (ISNIP), the International Society for Functional Source Imaging (ISFSI), the International Society for Bioelectromagnetism (ISBEM), the International Society for Brain Electromagnetic Topography (ISBET), and the EEG and Clinical Neuroscience Society (ECNS), in Geneva, Switzerland, September 5-8, 2013. Clin EEG Neurosci 2013; 44:1550059413507209. [PMID: 24368763 DOI: 10.1177/1550059413507209] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- B J He
- National Institutes of Health, Bethesda, MD, USA
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Toepel U, Ohla K, Hudry J, le Coutre J, Murray MM. Verbal labels selectively bias brain responses to high-energy foods. Neuroimage 2013; 87:154-63. [PMID: 24185017 DOI: 10.1016/j.neuroimage.2013.10.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Revised: 09/05/2013] [Accepted: 10/19/2013] [Indexed: 11/18/2022] Open
Abstract
The influence of external factors on food preferences and choices is poorly understood. Knowing which and how food-external cues impact the sensory processing and cognitive valuation of food would provide a strong benefit toward a more integrative understanding of food intake behavior and potential means of interfering with deviant eating patterns to avoid detrimental health consequences for individuals in the long run. We investigated whether written labels with positive and negative (as opposed to 'neutral') valence differentially modulate the spatio-temporal brain dynamics in response to the subsequent viewing of high- and low-energetic food images. Electrical neuroimaging analyses were applied to visual evoked potentials (VEPs) from 20 normal-weight participants. VEPs and source estimations in response to high- and low- energy foods were differentially affected by the valence of preceding word labels over the ~260-300 ms post-stimulus period. These effects were only observed when high-energy foods were preceded by labels with positive valence. Neural sources in occipital as well as posterior, frontal, insular and cingulate regions were down-regulated. These findings favor cognitive-affective influences especially on the visual responses to high-energetic food cues, potentially indicating decreases in cognitive control and goal-adaptive behavior. Inverse correlations between insular activity and effectiveness in food classification further indicate that this down-regulation directly impacts food-related behavior.
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Affiliation(s)
- Ulrike Toepel
- Laboratory for Investigative Neurophysiology, Department of Clinical Neurosciences, Vaudois University Hospital Center, University of Lausanne, Switzerland; Department of Radiology, Vaudois University Hospital Center, University of Lausanne, Switzerland.
| | - Kathrin Ohla
- Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland; German Institute of Human Nutrition Potsdam-Rehbrücke, Nuthetal, Germany
| | - Julie Hudry
- Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland
| | - Johannes le Coutre
- Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland; The University of Tokyo, Organization for Interdisciplinary Research Projects, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Micah M Murray
- Laboratory for Investigative Neurophysiology, Department of Clinical Neurosciences, Vaudois University Hospital Center, University of Lausanne, Switzerland; Department of Radiology, Vaudois University Hospital Center, University of Lausanne, Switzerland; Electroencephalography Brain Mapping Core, Center for Biomedical Imaging (CIBM) of Lausanne and Geneva, Switzerland
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Abstract
Although the first sex-dependent differences in chemosensory processing were reported in the scientific literature over 60 years ago, the underlying mechanisms are still unknown. Generally, more pronounced sex-dependent differences are noted with increased task difficulty or with increased levels of intranasal irritation produced by the stimulus. Whether differences between the sexes arise from differences in chemosensory sensitivity of the two intranasal sensory systems involved or from differences in cognitive processing associated with emotional evaluation of the stimulants is still not known. We used simultaneous and complementary measures of electrophysiological (EEG), psychophysiological, and psychological responses to stimuli varying in intranasal irritation and odorousness to investigate whether sex differences in the processing of intranasal irritation are mediated by varying sensitivity of the involved sensory systems or by differences in cognitive and/or emotional evaluation of the irritants. Women perceived all stimulants more irritating and they exhibited larger amplitudes of the late positive deflection of the event-related potential than men. No significant differences in sensory sensitivity, anxiety, and arousal responses could be detected. Our findings suggest that men and women process intranasal irritation differently. Importantly, the differences cannot be explained by variation in sensory sensitivity to irritants, differences in anxiety, or differences in physiological arousal. We propose that women allocate more attention to potentially noxious stimuli than men do, which eventually causes differences in cognitive appraisal and subjective perception.
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Affiliation(s)
- Kathrin Ohla
- Monell Chemical Senses Center Philadelphia, PA, USA
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Dresler M, Sandberg A, Ohla K, Bublitz C, Trenado C, Mroczko-Wąsowicz A, Kühn S, Repantis D. Non-pharmacological cognitive enhancement. Neuropharmacology 2013; 64:529-43. [DOI: 10.1016/j.neuropharm.2012.07.002] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2012] [Revised: 06/30/2012] [Accepted: 07/02/2012] [Indexed: 10/28/2022]
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Ohla K, Toepel U, le Coutre J, Hudry J. Visual-gustatory interaction: orbitofrontal and insular cortices mediate the effect of high-calorie visual food cues on taste pleasantness. PLoS One 2012; 7:e32434. [PMID: 22431974 PMCID: PMC3303800 DOI: 10.1371/journal.pone.0032434] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2011] [Accepted: 01/31/2012] [Indexed: 11/18/2022] Open
Abstract
Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing and perception of a subsequent neutral electric taste. When viewing high-calorie food images, participants reported the subsequent taste to be more pleasant than when low-calorie food images preceded the identical taste. Moreover, the taste-evoked neural activity was stronger in the bilateral insula and the adjacent frontal operculum (FOP) within 100 ms after taste onset when preceded by high- versus low-calorie cues. A similar pattern evolved in the anterior cingulate (ACC) and medial orbitofrontal cortex (OFC) around 180 ms, as well as, in the right insula, around 360 ms. The activation differences in the OFC correlated positively with changes in taste pleasantness, a finding that is an accord with the role of the OFC in the hedonic evaluation of taste. Later activation differences in the right insula likely indicate revaluation of interoceptive taste awareness. Our findings reveal previously unknown mechanisms of cross-modal, visual-gustatory, sensory interactions underlying food evaluation.
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Affiliation(s)
- Kathrin Ohla
- Perception Physiology, Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland
| | - Ulrike Toepel
- Departments for Clinical Neurosciences and Radiology, Centre Hospitalier Universitaire Vaudois and University of Lausanne, Lausanne, Switzerland
| | - Johannes le Coutre
- Perception Physiology, Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland
- Organization for Interdisciplinary Research Projects, The University of Tokyo, Tokyo, Japan
- * E-mail:
| | - Julie Hudry
- Perception Physiology, Nestlé Research Center, Vers-chez-les-Blanc, Lausanne, Switzerland
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45
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Abstract
The first successfully recorded event-related potential (ERP) for taste, one of our basic senses, was published nearly half a century ago. Despite this large time span, surprisingly little is known about the early neural processing of taste perception. Here, we are providing a comprehensive and critical overview of over four decades of research, with a focus on the temporal dimension of cerebral taste processing in healthy humans. For this purpose, we review studies using techniques that permit a high temporal resolution, namely, electroencephalography and magnetoencephalography, ERP, and event-related magnetic fields (ERF). Our current knowledge of taste ERP is interpreted in the context of our understanding of other, nonchemical senses. Gaps in the existing literature are identified and discussed. Finally, we suggest directions for future investigations using gustatory ERP/ERF.
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Affiliation(s)
- Kathrin Ohla
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA
| | - Niko A. Busch
- Institute of Medical Psychology, Charité—University Medicine, Berlin,
Germany. Berlin School of Mind and Brain, Humboldt University, Luisenstrasse 56, 10099 Berlin,
Germany
| | - Johan N. Lundström
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA.
Department of Psychology, University of Pennsylvania, Philadelphia, PA, USA. Department of Clinical
Neuroscience, Karolinska Institute, Stockholm, Sweden
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Ohla K, Toepel U, le Coutre J, Hudry J. Electrical neuroimaging reveals intensity-dependent activation of human cortical gustatory and somatosensory areas by electric taste. Biol Psychol 2010; 85:446-55. [DOI: 10.1016/j.biopsycho.2010.09.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2010] [Revised: 09/05/2010] [Accepted: 09/15/2010] [Indexed: 10/19/2022]
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Abstract
Abstract
Object recognition is achieved through neural mechanisms reliant on the activity of distributed neural assemblies that are thought to be coordinated by synchronous firing in the gamma-band range (>20 Hz). An outstanding question focuses on the extent to which the role of gamma oscillations in object recognition is dependent on attention. Attentional mechanisms determine the allocation of perceptual resources to objects in complex scenes biasing the outcome of their mutual competitive interactions. Would object-related enhancements in gamma activity also occur for unattended objects when perceptual resources are traded off to the processing of concurrent visual material? The present electroencephalogram study investigated event-related potentials and evoked (time- and phase-locked) and induced (non-time- and phase-locked to stimulus onset) gamma-band activity (GBA) using a visual discrimination task of low or high perceptual load at fixation. The task was performed while task-irrelevant familiar or unfamiliar objects coappeared in the surrounding central area. Attentional focus was kept at fixation by varying perceptual load between trials; in such conditions, only holistic object processing or low-level perceptual processing, requiring little or no attention, are thought to occur. Although evoked GBA remained unmodulated, induced GBA enhancements, specific to familiar object presentations, were observed, thus providing evidence for cortical visual representation of unattended objects. In addition, the effect was mostly driven by object-specific activity under low load, implying that, in cluttered or complex scenes, attentional selection likely plays a more significant role in object representation.
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Ohla K, Busch NA, Herrmann CS. Early electrophysiological markers of visual awareness in the human brain. Neuroimage 2007; 37:1329-37. [PMID: 17656113 DOI: 10.1016/j.neuroimage.2007.06.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2007] [Revised: 05/30/2007] [Accepted: 06/07/2007] [Indexed: 11/24/2022] Open
Abstract
The present study investigated neuronal correlates of stimulus processing leading to conscious perception of a task irrelevant global structure in a visual display. To study the underlying neuronal processes, participants were presented different types of dot patterns (Glass patterns) either forming a global structure or forming no global structure while EEG was recorded. Participants were naive about the pattern types and performed a demanding colour discrimination task. Following the experiment, the degree to which participants acquired awareness of the global visual structure was assessed. Early gamma-frequency band responses (gamma, 25-100 Hz) over occipital, parietal, and central areas were enhanced to circular Glass patterns as compared to random dot patterns at 90 ms post-stimulus. This effect was observed exclusively in participants who were subjectively aware of the global pattern structure. In this group of observers, the pattern effect built up gradually during the course of the experiment. The significance of enhanced early gamma responses to global patterns for the production of awareness of the pattern might lie in the increased impact of information conveyed by well synchronised neuronal assemblies to upstream cortical areas.
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Affiliation(s)
- Kathrin Ohla
- Institute of Psychology I, University of Leipzig, Seeburgstr. 14-20, 04103 Leipzig, Germany
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Ohla K, Busch NA, Dahlem MA, Herrmann CS. Circles are different: The perception of Glass patterns modulates early event-related potentials. Vision Res 2005; 45:2668-76. [PMID: 15896820 DOI: 10.1016/j.visres.2005.03.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2004] [Revised: 03/29/2005] [Accepted: 03/29/2005] [Indexed: 11/30/2022]
Abstract
Glass patterns are randomized dot arrays that generate the perception of a global structure. They consist of correlated dot pairs which are generated by geometric transformations. The present study employed behavioral and event-related brain potential (ERP) measures to characterize the underlying neuronal processing when such patterns are perceived. Stimuli were circular, parallel, and randomized Glass patterns presented in two isoluminant colors using a choice reaction paradigm. Sixteen subjects were instructed to differentiate between colors with a button-press response. The N170 component increased in amplitude for circular patterns, and this effect was most pronounced bilaterally over occipito-temporal areas. The results suggest that the global perception of form generated by Glass patterns occurs at a stage of visual processing past area V1.
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Affiliation(s)
- Kathrin Ohla
- Institute of General Psychology, University of Leipzig, Seeburgstr. 14-20, 04103 Leipzig, Germany.
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