Evidence map›Paper›PMID 33672593›Full record

ReviewFoods (Basel, Switzerland)2021

Can Eating Make Us More Creative? A Multisensory Perspective.

Qian Janice Wang, Francisco Barbosa Escobar, Signe Lund Mathiesen, Patricia Alves Da Mota

Open access · goldAbstract readReview
In one paragraph

Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
1.3field-weighted citation impact, top 21% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 10 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 1 institution in 1 country.

Qian Janice WangDepartment of Food Science, Faculty of Science and Technology, Aarhus University, 8200 Aarhus C, Denmark.ORCID 0000-0001-7054-2137
Francisco Barbosa EscobarDepartment of Food Science, Faculty of Science and Technology, Aarhus University, 8200 Aarhus C, Denmark.ORCID 0000-0003-1784-451X
Signe Lund MathiesenDepartment of Food Science, Faculty of Science and Technology, Aarhus University, 8200 Aarhus C, Denmark.ORCID 0000-0003-3863-7640
Patricia Alves Da MotaDepartment of Food Science, Faculty of Science and Technology, Aarhus University, 8200 Aarhus C, Denmark.ORCID 0000-0002-0975-0436
Aarhus University · DK

Funding

Aarhus Universitets Forskningsfond 18012
6 · The paper itself

Abstract

While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisensory of all human behaviors, should be a playground for creative thinking. The present review presents an overview of how creativity is defined and measured and what we currently know about creativity as influenced by the senses, both singular and in conjunction. Based on this foundation, we provide an outlook on potential ways in which what we eat, where we eat, and how we eat might positively support creative thinking, with applications in the workplace and home. We present the view that, by offering a rich multisensory experience, eating nourishes not only our bodies but also our mental well-being.

Indexed as

cognitioncreativityeating experiencesmultisensory

Identifiers

PMID33672593
PMCPMC7924055
OpenAlexW3132839469

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.