Image database of Japanese food samples with nutrition information

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Abstract

Background

Visual processing of food plays an important role in controlling eating behaviors. Several studies have developed image databases of food to investigate visual food processing. However, few databases include non-Western foods and objective nutrition information on the foods.

Methods

We developed an image database of Japanese food samples that has detailed nutrition information, including calorie, carbohydrate, fat and protein contents. To validate the database, we presented the images, together with Western food images selected from an existing database and had Japanese participants rate their affective (valence, arousal, liking and wanting) and cognitive (naturalness, recognizability and familiarity) appraisals and estimates of nutrition.

Results

The results showed that all affective and cognitive appraisals (except arousal) of the Japanese food images were higher than those of Western food. Correlational analyses found positive associations between the objective nutrition information and subjective estimates of the nutrition information, and between the objective calorie/fat content and affective appraisals.

Conclusions

These data suggest that by using our image database, researchers can investigate the visual processing of Japanese food and the relationships between objective nutrition information and the psychological/neural processing of food.

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Most cited references 42

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The first taste is always with the eyes: a meta-analysis on the neural correlates of processing visual food cues.

L van der Laan, D De Ridder, M A Viergever … (2011)

Food selection is primarily guided by the visual system. Multiple functional neuro-imaging studies have examined the brain responses to visual food stimuli. However, the results of these studies are heterogeneous and there still is uncertainty about the core brain regions involved in the neural processing of viewing food pictures. The aims of the present study were to determine the concurrence in the brain regions activated in response to viewing pictures of food and to assess the modulating effects of hunger state and the food's energy content. We performed three Activation Likelihood Estimation (ALE) meta-analyses on data from healthy normal weight subjects in which we examined: 1) the contrast between viewing food and nonfood pictures (17 studies, 189 foci), 2) the modulation by hunger state (five studies, 48 foci) and 3) the modulation by energy content (seven studies, 86 foci). The most concurrent brain regions activated in response to viewing food pictures, both in terms of ALE values and the number of contributing experiments, were the bilateral posterior fusiform gyrus, the left lateral orbitofrontal cortex (OFC) and the left middle insula. Hunger modulated the response to food pictures in the right amygdala and left lateral OFC, and energy content modulated the response in the hypothalamus/ventral striatum. Overall, the concurrence between studies was moderate: at best 41% of the experiments contributed to the clusters for the contrast between food and nonfood. Therefore, future research should further elucidate the separate effects of methodological and physiological factors on between-study variations. Copyright © 2010 Elsevier Inc. All rights reserved.

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Cortical and limbic activation during viewing of high- versus low-calorie foods.

William D.S. Killgore, Ashley D Young, Lisa Femia … (2003)

Despite the high prevalence of obesity, eating disorders, and weight-related health problems in modernized cultures, the neural systems regulating human feeding remain poorly understood. Therefore, we applied functional magnetic resonance imaging (fMRI) to study the cerebral responses of 13 healthy normal-weight adult women as they viewed color photographs of food. The motivational salience of the stimuli was manipulated by presenting images from three categories: high-calorie foods, low-calorie foods, and nonedible dining-related utensils. Both food categories were associated with bilateral activation of the amygdala and ventromedial prefrontal cortex. High-calorie foods yielded significant activation within the medial and dorsolateral prefrontal cortex, thalamus, hypothalamus, corpus callosum, and cerebellum. Low-calorie foods yielded smaller regions of focal activation within medial orbitofrontal cortex; primary gustatory/somatosensory cortex; and superior, middle, and medial temporal regions. Findings suggest that the amygdala may be responsive to a general category of biologically relevant stimuli such as food, whereas separate ventromedial prefrontal systems may be activated depending on the perceived reward value or motivational salience of food stimuli.

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Pictures of appetizing foods activate gustatory cortices for taste and reward.

W Simmons, Alex Martin, Lawrence Barsalou (2005)

Increasing research indicates that concepts are represented as distributed circuits of property information across the brain's modality-specific areas. The current study examines the distributed representation of an important but under-explored category, foods. Participants viewed pictures of appetizing foods (along with pictures of locations for comparison) during event-related fMRI. Compared to location pictures, food pictures activated the right insula/operculum and the left orbitofrontal cortex, both gustatory processing areas. Food pictures also activated regions of visual cortex that represent object shape. Together these areas contribute to a distributed neural circuit that represents food knowledge. Not only does this circuit become active during the tasting of actual foods, it also becomes active while viewing food pictures. Via the process of pattern completion, food pictures activate gustatory regions of the circuit to produce conceptual inferences about taste. Consistent with theories that ground knowledge in the modalities, these inferences arise as reenactments of modality-specific processing.

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Author and article information

Contributors

Wataru Sato

Journal

Journal ID (nlm-ta): PeerJ

Journal ID (iso-abbrev): PeerJ

Journal ID (pmc): PeerJ

Journal ID (publisher-id): PeerJ

Title: PeerJ

Publisher: PeerJ Inc. (San Diego, USA )

ISSN (Electronic): 2167-8359

Publication date (Electronic): 17 June 2020

Publication date Collection: 2020

Volume: 8

Electronic Location Identifier: e9206

Affiliations

[1 ]RIKEN , Kyoto, Japan

[2 ]Kyoto University , Kyoto, Japan

[3 ]Ryukoku University , Ohtsu, Japan

Author information

Yoshiko Miyazaki http://orcid.org/0000-0002-1938-1697

Article

Publisher ID: 9206

DOI: 10.7717/peerj.9206

PMC ID: 7305770

PubMed ID: 32596038

SO-VID: 8b0ae8e7-81e2-4c59-a22e-b49996eb56ed

License:

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ) and either DOI or URL of the article must be cited.

History

Date received : 4 December 2019

Date accepted : 27 April 2020

Funding

Funded by: NARO Bio-oriented Technology Research Advancement Institution (Integration Research for Agriculture and Interdisciplinary Fields, Japan)

Funded by: Research Complex Program from Japan Science and Technology Agency, and Japan Society for the Promotion of Science KAKENHI

Award ID: 18K03174

This study was supported by grants from the Project of the NARO Bio-oriented Technology Research Advancement Institution (Integration Research for Agriculture and Interdisciplinary Fields, Japan), the Research Complex Program from Japan Science and Technology Agency, and Japan Society for the Promotion of Science KAKENHI (18K03174). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Image database of Japanese food samples with nutrition information

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Abstract

Background

Methods

Results

Conclusions

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Karger: Nutrition and Dietetics

Most cited references 42

The first taste is always with the eyes: a meta-analysis on the neural correlates of processing visual food cues.

Cortical and limbic activation during viewing of high- versus low-calorie foods.

Pictures of appetizing foods activate gustatory cortices for taste and reward.

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