Cognitive reappraisal of food and emotion cues involves common and unique neural contributions

Abstract Obesity is a growing public health concern with more than 40% of adults meeting criteria for obesity in the United States. Although many treatments seek to lower individual’s weight, few treatments have focused on cognitive strategies to change the way individuals think about food, therefore, decreasing consumption of non-nutrient-dense foods. Cognitive reappraisal is one strategy that involves changing the way one thinks about a situation and can be used to downregulate responses to those stimuli. Leveraging this intuitive, cost-effective strategy to decrease one’s desire to eat unhealthy food and therefore, decrease overeating, could improve physical and mental health. The present study identified brain regions that are differentially activated when using cognitive reappraisal to downregulate responses to food (FR) versus when using the same strategy to downregulate negative emotions (ER). We collected functional magnetic resonance imaging (fMRI) data in 63 undergraduate students while participants completed both tasks. There was increased reappraisal-related activation in widespread regions across both tasks, including in expected subcortical (i.e., striatum) and cortical areas (i.e., visual, frontoparietal). We also found domain-specific activity, with greater insula activation in the FR than the ER task and greater hippocampal activation in the ER than the FR task. These results reveal domain-general and domain-specific effects of cognitive reappraisal in FR and ER tasks that inform future work examining eating behavior. Taken together, a better explication of the overlapping and discrete processes of food regulation, as it compares to other applications of this regulatory strategy can inform new intervention targets. Competing Interest Statement The authors have declared no competing interest. Footnotes Figure 4 revised to change color scale and correct an accidental double "x=15" on the figure. Data Availability Statement The data for this project cannot be shared publicly due to participants not consenting to having their data shared at the time of study participation. Please contact the corresponding author, Douglas Schultz, with additional questions on data availability.