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Subjective-Physiological Coherence during Food Consumption in Older Adults
Akie Saito1, Wataru Sato1,2, Akira Ikegami3
1Psychological Process Research Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan.
Nutrients
|November 26, 2022
Summary
Older adults show distinct facial muscle responses when tasting food compared to younger adults, impacting emotional coherence during eating. This study highlights age-related differences in how we process food enjoyment.
Area of Science:
- Gerontology
- Neuroscience
- Psychology
Background:
- Subjective-physiological emotional coherence links to well-being and nutritional status in older adults.
- Previous research has not explored this coherence during food consumption in older populations.
- This study investigates emotional coherence in older adults while tasting food.
Purpose of the Study:
- To compare subjective-physiological emotional coherence during food intake between older and younger adults.
- To identify age-related differences in emotional responses to food flavors.
Main Methods:
- Participants tasted gel-type foods of varying flavors.
- Subjective food ratings (liking, wanting, valence, arousal) were collected.
- Facial electromyography (EMG) and autonomic nervous system signals were measured simultaneously.
Main Results:
- Liking, wanting, and valence ratings correlated negatively with corrugator EMG activity in both age groups.
- The link between masseter EMG activity and wanting/valence ratings was weaker in older adults.
- Arousal ratings showed a negative correlation with corrugator EMG activity exclusively in older adults.
Conclusions:
- Subjective-physiological emotional coherence during food intake exhibits both similarities and differences between older and younger adults.
- Facial EMG responses to food stimuli vary with age, influencing emotional processing.
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