For humans, eating is often a group rather than a solitary activity, and it is inevitable when
eating with others that individual differences in food preferences become obvious. These …

Diet-induced obesity is known to develop whether exposed to a high-energy diet (HED) or a
high-fat diet (HFD). However, it is still not clear whether the elevated energy content or the …

This study examined the impact of three clinical psychological variables (non-pathological
levels of depression and anxiety, as well as experimentally manipulated mood) on fat and …

Understanding the impact of fat in the oral cavity on the cortical response to flavor may aid
the design of healthier low fat products which are acceptable to the consumer. However …

In contrast to carbohydrates and proteins, which are detected by specialized taste receptors
in the forms of their respective building blocks, sugars, and l-amino acids, the third …

The survival of an animal critically depends on its ability to identify nutrient-rich food and
avoid harmful substances. Although olfactory cues and visual information contribute to these …

Highlights•Conscious perception of flavor is believed to mediate food choice and
appraisal.•A gut-to-dorsal striatum axis operates independently of flavor.•Recurrent …

A food's reward value is dependent on its caloric content. Furthermore, a food's acute reward
value also depends on hunger state. The drive to obtain rewards (reward sensitivity) …

Taste responses of normal-weight, obese, and formerly obese individuals for sucrose and fat
containing stimuli were examined using a mathematical modelling technique known as the …

The inability of humans to adequately regulate fat consumption is a salient contributor to the
development of obesity. The macronutrients, fat, protein and carbohydrate, within foods are …