Do food odors differently influence cerebral activity depending on weight status? An electroencephalography study of implicit olfactory priming effects on the processing of food pictures
2021
Zsoldos, Isabella | Sinding, Charlotte | Godet, Ambre | Chambaron, Stephanie | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | The research presented in this report was supported by grants from the French National Research Agency [Agence Nationale de la Recherche (ANR): ImplicEAT project ANR-17-CE21-0001]. | ANR-17-CE21-0001,IMPLICEAT,Importance des facteurs implicites dans le comportement alimentaire : Comment les mécanismes de prise de décision alimentaire diffèrent entre les adultes normo-pondéraux et en surpoids/obèses ?(2017)
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Show more [+] Less [-]English. Attentional automatic processes and cerebral activity may differ between individuals with different weight statuses in the presence of food stimuli (e.g. odors, pictures). In the present study, we used an implicit olfactory priming paradigm to test the influence of non-attentively perceived food odors on the cerebral activity underlying the processing of food pictures, in normal-weight, overweight, and obese adults. A pear odor and a pound cake odor were used as primes, respectively priming sweet low-energy-density foods and high-energy-density foods. Event-related potentials were recorded while the participants passively watched pictures of sweet low and high-energy-density foods, under the two priming conditions plus an odorless control condition. The amplitude and latency of several peaks were measured (P100, N100, P200, N400). As a major result, we found that weight status influences the cerebral activity underlying the processing of food cues outside of consciousness, as early as the first detectable P100 peak.
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