ArticleScientific reports2016
Food color is in the eye of the beholder: the role of human trichromatic vision in food evaluation.
Article in Scientific reports, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
28 citing papers in PubMed, 125 citations in OpenAlex.
- Distractor effect of food stimuli among patients with binge eating behaviour - a narrative review and pilot data.Reviews in endocrine & metabolic disorders · 2026Review
- The Impact of the Fresh Pork Display Lamps on the Sensory Response of Consumers to Fresh Pork.Foods (Basel, Switzerland) · 2024Article
- Measuring implicit associations between food and body stimuli in anorexia nervosa: a Go/No-Go Association Task.Eating and weight disorders : EWD · 2023Article
- Dietary Bamboo Charcoal Decreased Visceral Adipose Tissue Weight by Enhancing Fecal Lipid Excretions in Mice with High-Fat Diet-Induced Obesity.Preventive nutrition and food science · 2023Article
- What drives our aesthetic attraction to birds?npj biodiversity · 2023Article
- Color-biased regions in the ventral visual pathway are food selective.Current biology : CB · 2023Article
- A highly selective response to food in human visual cortex revealed by hypothesis-free voxel decomposition.Current biology : CB · 2022Article
- Visual communication via the design of food and beverage packaging.Cognitive research: principles and implications · 2022Review
- Tears for pears: Influence of children's neophobia on categorization performance and strategy in the food domain.Frontiers in nutrition · 2022Article
- Sinful Foods: Measuring Implicit Associations Between Food Categories and Moral Attributes in Anorexic, Orthorexic, and Healthy Subjects.Frontiers in nutrition · 2022Article
- Visualise the tastes from the label: A study on the taste-colour crossmodal association of crisp and dry.Frontiers in psychology · 2022Article
- Article
- All Plant Breeding Technologies Are Equal, but Some Are More Equal Than Others: The Case of GM and Mutagenesis.Frontiers in plant science · 2021Article
- People With High Autistic Traits Show Fewer Consensual Crossmodal Correspondences Between Visual Features and Tastes.Frontiers in psychology · 2021Article
- What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods.Frontiers in psychology · 2021Review
- Oscillations in the central brain ofProceedings of the National Academy of Sciences of the United States of America · 2020Article
- Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda.Foods (Basel, Switzerland) · 2020Review
- Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception.Scientific reports · 2020Article
- Effects of Coloring Food Images on the Propensity to Eat: A Placebo Approach With Color Suggestions.Frontiers in psychology · 2020Article
- Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Non-human primates evaluate food quality based on brightness of red and green shades of color, with red signaling higher energy or greater protein content in fruits and leafs. Despite the strong association between food and other sensory modalities, humans, too, estimate critical food features, such as calorie content, from vision. Previous research primarily focused on the effects of color on taste/flavor identification and intensity judgments. However, whether evaluation of perceived calorie content and arousal in humans are biased by color has received comparatively less attention. In this study we showed that color content of food images predicts arousal and perceived calorie content reported when viewing food even when confounding variables were controlled for. Specifically, arousal positively co-varied with red-brightness, while green-brightness was negatively associated with arousal and perceived calorie content. This result holds for a large array of food comprising of natural food - where color likely predicts calorie content - and of transformed food where, instead, color is poorly diagnostic of energy content. Importantly, this pattern does not emerged with nonfood items. We conclude that in humans visual inspection of food is central to its evaluation and seems to partially engage the same basic system as non-human primates.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.