How food preferences are linked to cognition and brain health – and why a balanced diet is superior

By Barbara Jacquelyn Sahakian, Professor of Clinical Neuropsychology, University of Cambridge
Christelle Langley, Postdoctoral Research Associate, Cognitive Neuroscience, University of Cambridge
Jianfeng Feng, Professor of Science and Technology for Brain-Inspired Intelligence/ Computer Science, Fudan University
Wei Cheng, Young Principal Investigator of Neuroscience, Fudan University

From the crispy crunch of fresh veggies to the creamy indulgence of decadent desserts, we all have different food preferences. Our palates develop uniquely, shaped by genetics, culture and personal experiences.

Food preferences play a significant role in shaping our dietary habits. Highly palatable foods rich in sugars, fats and salts often appeal to people’s tastebuds and provide immediate satisfaction. However, these foods are typically high in calories and low in essential nutrients, leading to weight gain, and a higher risk of physical and mental health conditions.

Now…

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