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Am J Clin Nutr. 2019 Mar 1;109(3):491-503. doi: 10.1093/ajcn/nqy344.

Good practice in food-related neuroimaging.

Author information

1
UMC Utrecht Brain Center, University Medical Center Utrecht, Utrecht, NL.
2
Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
3
Montreal Neurological Institute, McGill University, Montreal, Canada.
4
Zurich Center for Neuroeconomics, Department of Economics, University of Zurich, Zurich, Switzerland.
5
Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, German Center for Diabetes Research, Tübingen, Germany.
6
Amsterdam School of Communication Research, University of Amsterdam, Amsterdam, The Netherlands.
7
Department of Psychology, Stanford University, Stanford, CA.
8
Department of Psychiatry, Yale School of Medicine, New Haven, CT.
9
Oregon Research Institute, Eugene, OR.

Abstract

The use of neuroimaging tools, especially functional magnetic resonance imaging, in nutritional research has increased substantially over the past 2 decades. Neuroimaging is a research tool with great potential impact on the field of nutrition, but to achieve that potential, appropriate use of techniques and interpretation of neuroimaging results is necessary. In this article, we present guidelines for good methodological practice in functional magnetic resonance imaging studies and flag specific limitations in the hope of helping researchers to make the most of neuroimaging tools and avoid potential pitfalls. We highlight specific considerations for food-related studies, such as how to adjust statistically for common confounders, like, for example, hunger state, menstrual phase, and BMI, as well as how to optimally match different types of food stimuli. Finally, we summarize current research needs and future directions, such as the use of prospective designs and more realistic paradigms for studying eating behavior.

KEYWORDS:

aroma; data sharing; food choice; food viewing; functional magnetic resonance imaging; good practice; neuroimaging; satiation; taste

PMID:
30834431
DOI:
10.1093/ajcn/nqy344

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