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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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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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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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Abstract
Intertemporal choice involves deciding between smaller, sooner and larger, later rewards. People tend to prefer smaller rewards that are available earlier to larger rewards available later, a phenomenon referred to as temporal or delay discounting. Despite its ubiquity in human and non-human animals, temporal discounting is subject to considerable individual differences. Here, we provide a critical narrative review of this literature and make suggestions for future work. We conclude that temporal discounting is associated with key socio-economic and health-related variables. Regarding personality, large-scale studies have found steeper temporal discounting to be associated with higher levels of self-reported impulsivity and extraversion; however, effect sizes are small. Temporal discounting correlates negatively with future-oriented cognitive styles and inhibitory control, again with small effect sizes. There are consistent associations between steeper temporal discounting and lower intelligence, with effect sizes exceeding those of personality or cognitive variables, although socio-demographic moderator variables may play a role. Neuroimaging evidence of brain structural and functional correlates is not yet consistent, neither with regard to areas nor directions of effects. Finally, following early candidate gene studies, recent Genome Wide Association Study (GWAS) approaches have revealed the molecular genetic architecture of temporal discounting to be more complex than initially thought. Overall, the study of individual differences in temporal discounting is a maturing field that has produced some replicable findings. Effect sizes are small-to-medium, necessitating future hypothesis-driven work that prioritizes large samples with adequate power calculations. More research is also needed regarding the neural origins of individual differences in temporal discounting as well as the mediating neural mechanisms of associations of temporal discounting with personality and cognitive variables.
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Affiliation(s)
- Kristof Keidel
- Department of Psychology, University of Bonn, Bonn, Germany
- Department of Finance, The University of Melbourne, Melbourne, VIC, Australia
| | - Qëndresa Rramani
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany
- Institute of Experimental Epileptology and Cognition Research, University of Bonn, Bonn, Germany
| | - Bernd Weber
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany
- Institute of Experimental Epileptology and Cognition Research, University of Bonn, Bonn, Germany
| | - Carsten Murawski
- Department of Finance, The University of Melbourne, Melbourne, VIC, Australia
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Rramani Q, Gerhardt H, Grote X, Zhao W, Schultz J, Weber B. Do Disadvantageous Social Contexts Influence Food Choice? Evidence From Three Laboratory Experiments. Front Psychol 2020; 11:575170. [PMID: 33240164 PMCID: PMC7677191 DOI: 10.3389/fpsyg.2020.575170] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Accepted: 09/02/2020] [Indexed: 12/02/2022] Open
Abstract
Increasing rates of obesity have fueled interest in the factors underlying food choice. While epidemiological studies report that disadvantaged social groups exhibit a higher incidence of obesity, causal evidence for an effect of social contexts on food choice remains scarce. To further our knowledge, we experimentally investigated the effect of disadvantageous social context on food choice in healthy, non-dieting participants. We used three established experimental methods to generate social contexts of different valence in controlled laboratory settings: (i) receiving varying amounts of money in a Dictator Game (DG; n = 40), (ii) being included or excluded in a Cyberball Game (CBG; n = 35), and (iii) performing well, average, or poorly in a response time ranking task (RTR; n = 81). Following exposure to a particular social context, participants made pairwise choices between food items that involved a conflict between perceived taste and health attributes. In line with previous research, stronger dispositional self-control (assessed via a questionnaire) was associated with healthier food choices. As expected, being treated unfairly in the DG, being excluded in the CBG, and performing poorly in the RTR led to negative emotions. However, we did not find an effect of the induced social context on food choice in any of the experiments, even when taking into account individual differences in participants’ responses to the social context. Our results suggest that—at least in controlled laboratory environments—the influence of disadvantageous social contexts on food choice is limited.
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Affiliation(s)
- Qëndresa Rramani
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Holger Gerhardt
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Department of Economics, Institute for Applied Microeconomics, University of Bonn, Bonn, Germany
| | - Xenia Grote
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Weihua Zhao
- Ministry of Education Key Laboratory for Neuroinformation, Clinical Hospital of Chengdu Brain Science Institute, University of Electronic Science and Technology of China, Chengdu, China
| | - Johannes Schultz
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Bernd Weber
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
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