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Updated: Jun 29, 2026

Assessment of Social Transmission of Food Preferences Behaviors

Assessment of Social Transmission of Food Preferences Behaviors

Published on: January 25, 2018

Food ingredients and cognitive performance.

Johannes le Coutre¹, Jeroen Aj Schmitt

¹Perception Physiology Group, Nestlé Research Center, Lausanne, Switzerland.

Current Opinion in Clinical Nutrition and Metabolic Care

|October 2, 2008

Summary

Optimal brain function requires understanding energy needs and nutrition. Recent research links peripheral food stimulation to cognitive performance, revealing taste receptors in the gut.

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Area of Science:

Cognitive Neuroscience
Molecular Biology
Nutritional Science

Background:

Brain energy demand and nutritional needs are critical for cognitive function throughout life.
Dietary intake significantly impacts intellectual performance, with a notable difference between optimal and poor diets.

Purpose of the Study:

To integrate recent cognitive neuroscience findings on brain development, performance, and energy needs.
To connect these with cellular and molecular mechanisms of food stimulation from the periphery.

Main Methods:

Review of recent discoveries in cognitive neuroscience.
Analysis of cellular and molecular mechanisms of peripheral food stimulation.
Investigation of chemosensory signal transduction and taste receptor expression.

Main Results:

Brain energy requirements change across the lifespan and are influenced by diet.
Taste receptors, initially identified on the tongue, are also found in the gastrointestinal tract.
Understanding of taste coding into the brain has advanced significantly.

Conclusions:

Molecular and cellular insights reveal diet and brain energy supply as crucial for cognitive development.
Emerging understanding of sensory perception will link metabolic needs with food preferences and nutrition.