Colouring perception: Package colour cues affect neural responses to sweet dairy drinks in reward and inhibition related regions
Colouring perception: Package colour cues affect neural responses to sweet dairy drinks in reward and inhibition related regions
复制标题
颜色感知：包装颜色提示影响奖励和抑制相关区域对甜乳饮料的神经反应
DOI：
10.1016/j.appet.2019.104378
复制
发表时间：
2019
期刊：
影响因子：
5.4
通讯作者：
G. Jager
中科院分区：
文献类型：
--
作者：
I. Tijssen;P. Smeets;R. Goedegebure;E. Zandstra;C. Graaf;G. Jager
外在的产品线索，如包装颜色可能会改变产品的感知和感知的奖励价值在产品评估。更健康的食物（即，“轻”、低糖或减脂）通常具有与常规产品不同的包装，例如，它们的颜色可能不那么鲜艳。人们对健康的兴趣程度和自我控制能力各不相同，包装颜色可能会对他们产生不同的影响。本研究评估了包装颜色和参与者特征相互作用并影响产品感知和大脑反应的程度。34名健康女性进行了功能性MRI任务，在任务中，他们看到了四种不同颜色的包装（常规vs.更健康;亮度和饱和度不同），同时品尝或不品尝常规或更健康的卡路里-结果表明包装和味道的主要影响以及包装 * 味道的相互作用影响。与健康包装相比，观看常规包装增强了抑制控制区（额下回）和奖励相关区（纹状体）的激活，后者随着参与者对健康的兴趣增加而增加（r= 0.43，p = 0.01）。不一致的包装口味组合减少激活眶额皮质（OFC，涉及奖励代表的区域）相比，一致的组合。品尝更健康的常规产品相比，增强激活中，上级额回，这是有牵连的抑制控制，以及纹状体和OFC，这表明一个认知驱动的偏好更健康的product.In结论，本文提供了证据的条件下，包装颜色和口味的属性调制神经相关的奖励和抑制。健康兴趣和冲动性的个体差异会影响包装和口味相关的神经相关因素，从而强调在食品研究中考虑参与者特征的重要性。
Extrinsic product cues such as package colour may change product perception and perceived reward value during product evaluation. Healthier foods (i.e.,‘light’, sugar- or fat-reduced) often have different packages than regular products, e.g., they may be less vibrantly coloured. People vary in their degree of health-interest and self-control ability and may be affected differently by package colour. This study assesses the extent to which package colour and participant characteristics interact and influence product perception and brain responses.Thirty-four healthy females performed a functional MRI task in which they viewed four differently coloured packages (regular vs. healthier; differing in brightness and saturation levels) with or without simultaneously tasting a either a regular or a healthier calorie-reduced drink.Results indicate main effects of package and taste and a package*taste interaction effect. Compared to healthier packages viewing regular packages enhanced activation in region implicated in inhibitory control (inferior frontal gyrus) and a reward-related region (striatum), the latter even more so as participants’ health interest increased (r= 0.43,p= 0.01). Incongruent package-taste combinations decreased activation in the orbitofrontal cortex (OFC, a region implicated in reward representation) compared to congruent combinations. Tasting the healthier compared to regular product enhanced activation in the middle and superior frontal gyrus, which are implicated in inhibitory control, as well as the striatum and OFC, suggesting a cognitively driven preference for the healthier product.In conclusion, this paper provides evidence for the conditions under which package colour and taste properties modulate neural correlates related to reward and inhibition. Individual differences in health-interest and impulsivity influence package- and taste-related neural correlates and thus underscore the importance of taking participant characteristics into account in food research.
皮质基底节网络的奖励和决策。
DOI：
--
发表时间：
2007
期刊：
影响因子：
--
作者：
Bernard Balleine;Kenji Doya;John O'Doherty;Masamichi Sakagami.
通讯作者：
Masamichi Sakagami.