Food Intake Decisions

Civil Hospices of Lyon

Status: Terminated

Conditions: Healthy

Treatments: Other: Genotyping for susceptibility to β-ionone; Other: Questionnaires and test administered; Other: Experimental Task fMRI; Other: Experimental Task 2; Other: Blood tests; Other: Experimental Task; Other: Visual stimulation; Other: Odors 2; Other: Odors; Other: fMRI; Other: Images

Study type: Interventional

Funder types: Other

Identifiers

NCT03095833

69HCL16_0681

Details and patient eligibility

About

Functional Magnetic resonance study on the effect of cognitive context variables on the perception and valuation of food odorants and flavor. The study is composed of two experiments; in a first experiment we address the question of how valuation of food odors are modulated by 3 cognitive conditions (indulgence, healthy, and neutral). Food odors are delivered using a custom-made olfactometer. Here we hypothesize that cognitive regulation can modulate the primary sensory processing of food odors. We expect that cortical regions related with valuation and cognitive regulation such as the ventromedial prefrontal cortex and the dorsolateral prefrontal cortex operate the modulation of primary olfactory cortex and amygdala. In a second experiment, we aim to reveal the brain areas involved in integrating food color cues with odor and taste stimuli. Here we hypothesize that color cues are capable of biasing flavor attributes of food (flavor intensity), and that this bias occurs at different cortical areas commonly associate with multisensory integration such as the orbitofrontal cortex, insula, amygdala and hippocampus.

Enrollment: 65 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy or Prader-Willi
• right handed

Exclusion criteria

• Nursing or pregnant women
• undergoing medical treatment
• Having known olfactory disorder
• neurological or psychiatric history
• all pertinent conditions according to the use of magnetic resonance imaging.
• anosmia (partial/total)
• neurological, psychological or other disease

Trial design

Primary purpose: Basic Science

Allocation: Non-Randomized

Interventional model: Parallel Assignment

Masking: None (Open label)

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65 participants in 2 patient groups

Influence of cognitive biases on food intake

Other group

Description:

Determine how high-level cognitive control can affect the price to pay for a food and the olfactory and visual perception of these foods in healthy subjects and Prader-Willi patients.

Treatment:

Other: Questionnaires and test administered

Other: Blood tests

Other: Experimental Task

Other: Visual stimulation

Other: fMRI

Other: Odors

Modulation of the floral flavor of a wine

Other group

Description:

Highlight the brain regions involved in the visual bias related to the intensity of a wine's dress combined with the floral character evaluation of its flavor.

Treatment:

Other: Experimental Task fMRI

Other: Experimental Task 2

Other: Genotyping for susceptibility to β-ionone

Other: Questionnaires and test administered

Other: Odors 2

Other: Images

Other: Blood tests

Other: fMRI