Using event-related potentials to study food-related cognition: An overview of methods and perspectives for future research

Electroencephalography (EEG), and the measure of event-related potentials (ERPs) in particular, are useful methods to study the cognitive and cerebral mechanisms underlying the perception and processing of food cues. Further research on these aspects is necessary to better understand how cognitive f...

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Bibliographic Details
Published inBrain and cognition Vol. 159
Main Authors Zsoldos, Isabella, Sinding, Charlotte, Chambaron, Stephanie
Format Journal Article
LanguageEnglish
Published Elsevier 01.06.2022
Subjects
Food and Nutrition
Life Sciences
Neurons and Cognition
Psychology and behavior
ERP
Cognitive task
Food stimuli
Methodological review
Narrative review
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Summary:Electroencephalography (EEG), and the measure of event-related potentials (ERPs) in particular, are useful methods to study the cognitive and cerebral mechanisms underlying the perception and processing of food cues. Further research on these aspects is necessary to better understand how cognitive functioning may influence food choices in different populations (e.g. obese individuals, individuals with eating disorders). To help researchers in designing future studies, this article provides an overview of the methods used in the current literature on ERPs and food-related cognition. Several methodological aspects are explored to outline interesting perspectives for future research, including discussions on the main experimental tasks used, the cognitive functions assessed (e.g. inhibitory control, attentional processing), the characteristics of the participants recruited (e.g. weight status, eating behaviors), and the stimuli selected (e.g. food pictures, odors). The issues generated by some of these methodological choices are discussed, and a few guidelines are provided.
ISSN:0278-2626
1090-2147
DOI:10.1016/j.bc.2022.105864