Table 1.
Voxel volume, magnetic field strength and echo time of studies included in the meta-analyses [28, 29] on the neural correlates of processing visual food cues.
Fig 1.
Graphical outline of the stimulation protocol used in this fMRI experiment.
Stimuli were presented according to a block design involving food-related and non-food-related blocks. During the presentation of food images, participants were asked to imagine the taste of the viewed food, as if they were actually eating it. Each image was separated by a fixation cross and a rest period was placed between two blocks.
Fig 2.
Masks showing the voxels contributing to the group analysis for the two conditions.
Fig 3.
Group statistical parametric maps for the comparison of significantly activated regions detected under LR and HR conditions for the contrast between viewing food and non-food pictures.
Activations were successively shown in the OFC (y = 35/39), anterior insula (y = 3/6), amygdala (y = 0) and insula (y = -5/-9) using a voxel-wise p<0.001 uncorrected threshold, with an extent threshold of 5 voxels (neurologic orientation, right-on-right). Under such conditions, the activations observable in the left amygdala and right OFC with LR do not resist to the QFDR < 0.05 threshold used in Table 2.
Table 2.
Locations (MNI) of activated brain regions at the group level for the contrast between viewing food and non-food pictures obtained from HR data.
The reported clusters were thresholded at the same p < 0.001 (uncorrected for multiple comparisons). QFDR indicates the level of FDR on clusters.
Table 3.
Metrics characterizing the fMRI activations at the individual level obtained in the two conditions of acquisition, LR and HR.