What the nose knows. Processing of odors in the brain and their influence on eating behavior
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1 What the nose knows Processing of odors in the brain and their influence on eating behavior Sanne Boesveldt Sensory Science and Eating Behavior, Division of Human Nutrition
2 Food, Flavor and Olfaction Flavor = taste + smell + texture + chemical irritation Olfactory stimuli are the main carriers of flavor information when tasting foods
3 Food Odors in Behavioral studies National Social life, Health and Aging Project 3,005 community-dwelling US adults Age yrs; 1455 men, 1550 women 5-item forced-choice ID test with four alternatives Odorant Rose Leather Orange Fish Peppermint % correctly identified Subjects are better in identifying food than non-food odors (88.4% vs 73.7%, p <.001) Boesveldt et al. Rhinol 2011
4 Food Odors in Behavioral studies Beagle project: a remake of Darwin s voyage with the ship Beagle 200 years ago Around the world with 12 odors 6 food odors - cinnamon, lemon, chocolate, banana, pineapple, onion 6 non-food odors - turpentine, smoke, rose, paint thinner, gasoline, soap Intensity, Pleasantness, Familiarity, Identification Uruguay, Argentina, Brazil, Netherlands, US, Spain, Cape Verde, Germany, Australia, French Polynesia, Peru, Chili N ~ 210 subjects; age yrs (mean 30 yrs) beagle.vpro.nl
5 Food Odors in Behavioral studies Around the world with 12 odors 6 food odors - cinnamon, lemon, chocolate, banana, pineapple, onion 6 non-food odors - turpentine, smoke, rose, paint thinner, gasoline, soap Intensity non-food > food (5.1 vs 4.8) Pleasantness food > non-food (5.0 vs 4.1) Familiarity food > non-food (5.4 vs 5.1) Identification food > non-food (84% vs 75%) All p < 0.05
6 Faster Detection of Food Odors? Detection speed is based on relevance of the stimulus Threatening stimuli are detected faster than nonthreatening stimuli (Ohman et al. 2001; Mineka et al. 2002) Reaction times to unpleasant odors are shorter than for pleasant odors (Bensafi et al. 2002; Jacob et al. 2006) How about food versus non-food odors?
7 Response time (ms) Faster Detection of Food Odors Odor type Pleasant Stimulus Unpleasant Response time Food Orange Fish (SD) Fish 1366 ms (410) * Non-food Rose Orange Dirty 1682 socks ms (610) Dirty socks 1634 ms (608) 40 subjects (18-31yrs, 20F) Rose 1734 ms (650) Food 1 Non-Food p <.001 Boesveldt et al. Biol Psychol 2010
8 Food Odors in the Brain We explored potential differences in neuronal processing between food and non-food odors by means of fmri versus Hypothesis: Food odors activate taste areas due to their repeated pairing with actual food and tastes
9 Food Odors in the Brain - Study design Stimuli Pleasant Unpleasant Food Banana Fish 30 healthy subjects (19-32 yrs, 15F) Non-food Grass H 2 S
10 Food and Non-Food Odor activation Food Odors activate: Olfactory areas (OFC, PirC) Gustatory areas (insula) Non-Food Odors activate: Olfactory areas (OFC) Gustatory areas (insula)
11 Food > Non-Food Odors Frontal Operculum (primary taste area) (xyz: ) p <.05 [SVC] Food Non-Food
12 Food > Non-Food Odors Amygdala (emotional responses, reward) (xyz: ) p <.05 [SVC] Food Non-Food
13 Food > Non-Food Odors Entorhinal cortex (memory, motivation?) (xyz: ) p <.05 [SVC] Food Non-Food
14 Non-Food > Food Odors No regions specifically activated for non-food odors compared to food odors Food odors show distinct activations in taste-related regions of the brain compared to non-food odors nothing Primary gustatory cortex: frontal operculum Processing of reward value: amygdala Memory and motivation: entorhinal cortex p <.0001 uncorr
15 Food for thought Food odors are better identified, more pleasant, more familiar than non-food odors Response time to food odors faster than to non-food odors Food odors show distinct activations in taste-related regions of the brain compared to non-food odors Appetite response to food odors? Differences in olfactory food cue reactivity obese vs lean?
16 Olfactory food cues
17 Ambient odors Appetite responses to odor exposure 21 unrestrained women (18-45y; kg/m 2 ) 8 conditions (incl no-odor), cross-over Sweet Savory Neutral/staple Non food t=0 t=1min t=5min t=9min t=13min t=18min Hunger, desire to eat How large is your appetite for a [specific food product]
18 Appetite responses to odor exposure sensory specific appetite Ramaekers et al. Int J Obes 2013
19 Fat odor detection? 30 lean subjects Triangle discrimination task Fat = Energy = Reward Milk Skim Medium Fat Fat % Boesveldt et al. submitted 30 lean subjects 30 overweight subjects Triangle discrimination task
20 Eating behavior after odor exposure, lean vs overweight 25 normal weight (BMI kg/m 2 ) 25 overweight (BMI >27 kg/m 2 ) matched on - age - restraint 10 min 10 min 15 min 5 min Food preference Ambient odor exposure Food intake 6 sessions - 3 different odors - hungry/satiated High energy Low energy Non food
21 High energy preference (%) High Energy preference (%) Results: Food Preference Hunger State * Normal Weight Overweight Odor Type (F = 1.369, p >.05) Odour Type 10 0 Hungry Satiated n.s. Hunger state (F = , p <.001) Normal Weight Overweight Hunger State * BMI (F = 4.202, p =.041) High Energy Odour Low Energy Odour Control Odour Zoon et al. submitted
22 Energy Intake (kcal) Energy intake (kcal) Results: Food Intake * Normal weight Overweight Odor Type (F =.914, p >.05) n.s. Normal Weight Overweight Hungry Satiated Hunger state (F = , p <.001) High Energy Odour Low Energy Odour Non-Food Odour Zoon et al. submitted
23 To summarize... What s next?? Food odors increase appetite during odor exposure, specifically for congruent foods (sensory specific appetite). No difference in olfactory fat detection ability between lean and overweight subjects. Food preference and intake did not differ after exposure to different odor types, and there was no difference in olfactory food cue reactivity between lean and overweight. look into brain for differences in reward processes/impulse control between lean and overweight (fmri, EEG)
24 Thank you! Funding by NWO-STW, NWO- MaGW Johan Lundstrom, Jessica Albrecht, Amy Gordon (Monell Chemical Senses Center, USA Stacy Lindau, Martha McClintock (University of Chicago, USA) Johannes Frasnelli (CERNEC, Université de Montréal, Canada) Thomas Hummel, Johannes Gerber (Smell and Taste Clinic, University of Dresden Medical School, Germany) Marielle Ramaekers, Jet Zoon, Kees de Graaf (Wageningen University, NL)
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