Episodic memory for natural and transformed food

Cortex; a Journal Devoted to the Study of the Nervous System and Behavior
Marilena AielloRaffaella I Rumiati

Abstract

It has been proposed that the conceptual knowledge of food and its putative subdivision into natural (i.e., fruit/vegetables) and transformed (i.e., food that underwent thermic or non-thermic processing) may follow the living/non-living distinction. In the present study, we investigated whether the advantage for living things compared to non-living things observed in episodic memory (the so-called animacy effect) extends to natural foods and transformed foods respectively. We pursued this issue in two experiments. In Experiment 1, we measured episodic memory for natural and transformed foods in young participants. In Experiment 2, we enrolled dementia-free centenarians, patients with Alzheimer's disease (DAT), Progressive primary aphasia (PPA), and healthy controls whose episodic memory was also tested for living/non-living things. Results showed that young participants had better recognition memory for transformed foods compared to natural foods. This difference disappeared in centenarians and patients. However, centenarians and PPA exhibited enhanced levels of false alarms (FA) with natural food, and DAT patients with both natural and transformed food. As far as the living/non-living distinction is concerned, the episodic mem...Continue Reading

Citations

Jun 23, 2019·The European Journal of Neuroscience·Carol CoricelliRaffaella I Rumiati
Jul 1, 2020·PeerJ·Wataru SatoTohru Fushiki
Feb 19, 2021·Health Promotion International·Maria Alejandra Pinero de PlazaJohn Hall

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