Elucidating the underlying components of food valuation in the human orbitofrontal cortex
The valuation of food is a fundamental component of our decision-making. Yet little is known about how value signals for food and other rewards are constructed by the brain. Using a food-based decision task in human participants, we found that subjective values can be predicted from beliefs about constituent nutritive attributes of food: protein, fat, carbohydrates and vitamin content. Multivariate analyses of functional MRI data demonstrated that, while food value is represented in patterns of neural activity in both medial and lateral parts of the orbitofrontal cortex (OFC), only the lateral OFC represents the elemental nutritive attributes. Effective connectivity analyses further indicate that information about the nutritive attributes represented in the lateral OFC is integrated within the medial OFC to compute an overall value. These findings provide a mechanistic account for the construction of food value from its constituent nutrients.
Additional Information© 2017 Nature America Inc., part of Springer Nature. Received: 24 February 2017; Accepted: 24 September 2017; Published online: 23 October 2017. This work was supported by the JSPS Postdoctoral Fellowship for Research Abroad (S.S.), JSPS KAKENHI Grants JP17H05933 and JP17H06022 (S.S.) and the NIMH Caltech Conte Center for the Neurobiology of Social Decision Making (J.P.O.). Author Contributions: S.S., L.C. and J.P.O. designed the research; S.S. and L.C. carried out the experiment; S.S. and L.C. analyzed the data; and S.S., L.C. and J.P.O. wrote the paper. The authors declare no competing financial interest.
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