Food-induced Emotional Resonance Improves Emotion Recognition

Pandolfi, Elisa and Sacripante, Riccardo and Cardini, Flavia (2016) Food-induced Emotional Resonance Improves Emotion Recognition. PLOS ONE, 11 (12). e0167462. ISSN 1932-6203

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Official URL: http://dx.doi.org/10.1371/journal.pone.0167462

Abstract

The effect of food substances on emotional states has been widely investigated, showing, for example, that eating chocolate is able to reduce negative mood. Here, for the first time, we have shown that the consumption of specific food substances is not only able to induce particular emotional states, but more importantly, to facilitate recognition of corresponding emotional facial expressions in others. Participants were asked to perform an emotion recognition task before and after eating either a piece of chocolate or a small amount of fish sauce – which we expected to induce happiness or disgust, respectively. Our results showed that being in a specific emotional state improves recognition of the corresponding emotional facial expression. Indeed, eating chocolate improved recognition of happy faces, while disgusted expressions were more readily recognized after eating fish sauce. In line with the embodied account of emotion understanding, we suggest that people are better at inferring the emotional state of others when their own emotional state resonates with the observed one.

Item Type: Journal Article
Keywords: embodied cognition, emotion recognition, emotional facial expressions, food, food-mood interaction
Faculty: ARCHIVED Faculty of Science & Technology (until September 2018)
Depositing User: Flavia Cardini
Date Deposited: 25 Nov 2016 15:01
Last Modified: 09 Sep 2021 18:59
URI: https://arro.anglia.ac.uk/id/eprint/701201

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