In different articles of Psychology and Mind we have already dealt with topics related to the Psychology of Nutrition.

A field that becomes essential today, since the culture of aesthetics makes it necessary to have the support of psychology to avoid pathologies or disorders of eating behavior such as anorexia or bulimia.

What is neurogastronomy?

In the treatment of obesity nobody would doubt its usefulness, since individuals with this condition usually suffer from problems of comorbidity with certain psychological disorders that can interfere with the evolution and treatment of their improvement program and therefore it is necessary to detect them. Psychologists can work with other nutrition and dietetic professionals in certain circumstances, since some patients who undergo a dietetic treatment, require a referral to a psychologist in order to successfully materialize the treatment in the nutritional intervention.

But psychology applied to nutrition is not only important for pathological treatment, but also useful under normal conditions. In recent years there has been a growing interest in neurogastronomy , as scientific and technological progress has allowed us to investigate more deeply into the processes that take place in our body and mind around food. Eating is not only an instinctive act, but all five senses come into play, as well as certain psychological aspects such as expectations, memory or emotions.

Eating with the Palate, an Act of the Brain

Eating with the palate is an act of the brain, that’s why everyone has a different and subjective interpretation about flavors. But first of all, to understand the concept of palate, you have to be clear about the difference between taste and flavor .

Differentiating between taste and flavor

taste is one of our five senses like smell, hearing, sight and touch, and it is what we experience when food comes in contact with our tongue and other surfaces of the mouth, and it can be five: sweet, sour, bitter, salty and umami. However, recognizing taste is more than just recognizing taste . Although there are only five basic modes of taste, they combine in different ways and are influenced by the other senses (e.g. smell and sight) providing a wide variety of sensory experiences.

In summary, it can be said that the information on taste is collected in the language, an organ specialised in its reception , specifically in its nervous receptors specialised for this task, which are the taste buds. These transform the sensory stimulus (taste) into an electrical impulse, called action potential, which is transmitted to the neurons connected to these receptors and carried to the brain by their specific nerve pathways. The brain receives and processes this information, becoming conscious. But in addition, in the brain it integrates and compares the different properties of food: its taste, its flavour, its smell, its texture… That is why, when we eat a chocolate ice cream, we feel the temperature, the texture or the shape.

The experience of eating also involves memory, emotions and expectations

Not only that, but, when we taste food, other brain areas related to memory, expectation or emotions also intervene , so we are able to remember our childhood when we go back to take those cookies we used to eat as children at grandma’s house.

Eating is not only an act of survival. This has been noted by chefs and gastronomic experts, who are aware of the importance of all the senses in the experience of taste, because they know that if it were not for the interpretations that our neurons make of external stimuli, gastronomy would not even exist .

In the line of research into neurogastronomy, science in recent years has made various findings, such as the fact that culture influences our perception of flavours, or that appearance is a determining factor when it comes to tasting food: the shape of the utensils we are going to eat with, the presentation and colour of the dishes, and even the price of the food or drinks (for example, wine), all affect our perception of flavours.

The role of nutrition in emotional balance

Psychologists have not only been interested in neurogastronomy, but have also been interested in its relationship with emotions and well-being for more than a decade. Nutrition affects our mind in different ways: our ability to concentrate, our memory, our emotional well-being or our state of mind. A healthy diet, along with healthy habits, are important for maintaining emotional balance.

What we eat affects our mind directly . For example, providing the nutrients and macronutrients (omega 3, tryptophan, carbohydrates …) necessary for a proper nutritional balance. An unbalanced diet can produce specific deficiencies that are manifested through symptoms or sensations such as apathy, listlessness, irritability, nervousness, tiredness or lack of attention.

But our diet can also affect our mind in indirect ways, for example, by helping us to see ourselves better. On the other hand, emotional balance also makes it easier for us to follow healthy habits. If we are stressed or sad, it becomes more difficult to follow a healthy diet.

Mood Food: Happy Meals

For a few years now, a gastronomic trend has been succeeding. It is the “mood food” (or kitchen of happiness), because its followers claim that it contributes to a greater general well-being and increases mood .

Mood food consists of different foods that increase the production of chemicals (called neurotransmitters) that influence our mood, such as endorphins or serotonin.

Serotonin, a key neurotransmitter

Serotonin, which is derived from an amino acid called tryptophan, sends messages within the brain and through the nervous system, and participates in many processes such as regulating mood or appetite. Since the body does not produce tryptophan, it must be obtained from the diet. It is found in different foods: chicken, milk, cheese, fish, eggs, tofu, soy, nuts, chocolate…

Science claims that low levels of this neurotransmitter are associated with negative moods and depression. Therefore, individuals with depressive disorders or emotional problems often go in search of food, especially chocolate, to feel better and calm their mood. The lack of serotonin causes various negative effects on the body, such as anxiety, sadness or irritability. It is often said that foods rich in this amino acid act as natural antidepressants.

This neurotransmitter has an important function in the brain because establishes the balance between other neurotransmitters such as dopamine or noradrenaline . These neurotransmitters are important because they are related to anxiety and eating disorders.