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Processing level of meat modulates functional brain network connectivity during visual evaluation.

Manyoel Lim1, Yun-Sang Choi1

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Summary

The human brain processes natural foods differently than processed foods. Natural meat images activate sensory and value areas more, while processed meat engages internal evaluation networks.

Keywords:
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Area of Science:

  • Neuroscience
  • Food Science
  • Cognitive Science

Background:

  • The brain rapidly interprets visual food cues for decision-making.
  • Understanding neural responses to natural vs. processed foods is unclear.

Purpose of the Study:

  • To examine how meat processing affects brain network interactions during visual evaluation using electroencephalography (EEG).

Main Methods:

  • Electroencephalography (EEG) was used to record brain activity.
  • Analysis of functional connectivity between large-scale brain networks.

Main Results:

  • Unprocessed meat images showed stronger activation in visual and value-based processing areas.
  • Processed meat images increased connectivity in visual, salience, and default mode networks.
  • Unprocessed meat images engaged broader networks including attention and limbic systems.

Conclusions:

  • Food naturalness significantly modulates brain network dynamics during visual evaluation.
  • This provides a neurocognitive framework for understanding food perception and valuation influenced by processing.