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Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction
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 taste perception in healthy subjects. After a baseline orosensory evaluation, ‘sad’, ‘happy’ and ‘neutral’ video clips w...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3673997/ https://www.ncbi.nlm.nih.gov/pubmed/23755167 http://dx.doi.org/10.1371/journal.pone.0065006 |
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author | Platte, Petra Herbert, Cornelia Pauli, Paul Breslin, Paul A. S. |
author_facet | Platte, Petra Herbert, Cornelia Pauli, Paul Breslin, Paul A. S. |
author_sort | Platte, Petra |
collection | PubMed |
description | 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 taste perception in healthy subjects. After a baseline orosensory evaluation, ‘sad’, ‘happy’ and ‘neutral’ video clips were presented to induce corresponding moods in eighty participants. Following mood manipulation, subjects rated five different oral stimuli, appearing sweet, umami, sour, bitter, fatty, which were delivered at five different concentrations each. Depression levels were assessed with Beck’s Depression Inventory (BDI) and anxiety levels were assessed via the Spielberger’s STAI-trait and state questionnaire. Overall, subjects were able to track the concentrations of the stimuli correctly, yet depression level affected taste ratings. First, depression scores were positively correlated with sucrose ratings. Second, subjects with depression scores above the sample median rated sucrose and quinine as more intense after mood induction (positive, negative and neutral). Third and most important, the group with enhanced depression scores did not rate low and high fat stimuli differently after positive or negative mood induction, whereas, during baseline or during the non-emotional neutral condition they rated the fat intensity as increasing with concentration. Consistent with others’ prior observations we also found that sweet and bitter stimuli at baseline were rated as more intense by participants with higher anxiety scores and that after positive and negative mood induction, citric acid was rated as stronger tasting compared to baseline. The observation that subjects with mild subclinical depression rated low and high fat stimuli similarly when in positive or negative mood is novel and likely has potential implications for unhealthy eating patterns. This deficit may foster unconscious eating of fatty foods in sub-clinical mildly depressed populations. |
format | Online Article Text |
id | pubmed-3673997 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-36739972013-06-10 Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction Platte, Petra Herbert, Cornelia Pauli, Paul Breslin, Paul A. S. PLoS One Research Article 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 taste perception in healthy subjects. After a baseline orosensory evaluation, ‘sad’, ‘happy’ and ‘neutral’ video clips were presented to induce corresponding moods in eighty participants. Following mood manipulation, subjects rated five different oral stimuli, appearing sweet, umami, sour, bitter, fatty, which were delivered at five different concentrations each. Depression levels were assessed with Beck’s Depression Inventory (BDI) and anxiety levels were assessed via the Spielberger’s STAI-trait and state questionnaire. Overall, subjects were able to track the concentrations of the stimuli correctly, yet depression level affected taste ratings. First, depression scores were positively correlated with sucrose ratings. Second, subjects with depression scores above the sample median rated sucrose and quinine as more intense after mood induction (positive, negative and neutral). Third and most important, the group with enhanced depression scores did not rate low and high fat stimuli differently after positive or negative mood induction, whereas, during baseline or during the non-emotional neutral condition they rated the fat intensity as increasing with concentration. Consistent with others’ prior observations we also found that sweet and bitter stimuli at baseline were rated as more intense by participants with higher anxiety scores and that after positive and negative mood induction, citric acid was rated as stronger tasting compared to baseline. The observation that subjects with mild subclinical depression rated low and high fat stimuli similarly when in positive or negative mood is novel and likely has potential implications for unhealthy eating patterns. This deficit may foster unconscious eating of fatty foods in sub-clinical mildly depressed populations. Public Library of Science 2013-06-05 /pmc/articles/PMC3673997/ /pubmed/23755167 http://dx.doi.org/10.1371/journal.pone.0065006 Text en © 2013 Platte et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited. |
spellingShingle | Research Article Platte, Petra Herbert, Cornelia Pauli, Paul Breslin, Paul A. S. Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title | Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title_full | Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title_fullStr | Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title_full_unstemmed | Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title_short | Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction |
title_sort | oral perceptions of fat and taste stimuli are modulated by affect and mood induction |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3673997/ https://www.ncbi.nlm.nih.gov/pubmed/23755167 http://dx.doi.org/10.1371/journal.pone.0065006 |
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