Brains use 'color-coded' to direct food choices, study shows

red means:
"
green light! Release!
"
;
green means:
"
um
...
Let's forget it!
"
the brain's judgment of food color seems to be the opposite of traffic lights. According to
a recent study published in the journal
Scientific Reports
by the

Institute of Advanced Studies
Trieste
, Italy, the most important sensory factor guiding us in choosing food is vision."
theory that the human visual system has evolved to easily identify nutrient-rich berries, fruits, and vegetables from dense food jungles.
," said Raf
faella Rumiati, a neuroscient
at the SISSA
Study. The human vision system is a tricolor system that prioritizes three different visible spectra in the retina
, the sensory element
of the
eye,
with three types of optical receptors (cone cells). This means that we can see many colors (more than monochrome and two-color photorecens, but fewer than four- and five-color photorecenstors).
"
humans are particularly sensitive to the difference between red and green.
," Rumiati
said. This complex visual system also shows that humans are
"
vision animals

, rather than, like dogs or other animals, rely mainly on the sense of smell.
"
, color will guide us to choose food, and experience will tell us how to choose.
Rumiati explains that
"
"
, however, only a very small number of studies have paid attention to the subject today.
”What do we want food like? Of course, is it nutritious, or is it high in calories, or is it high in protein?
"
for all-natural foods, people can predict the calories in food by color.
" SISSA
researcher and lead author of the study,
Francesco Foroni
, explained that the deeper the redness of

for unprocessed foods, the deeper the nutrients, the greener the calories.
"
our eyes are fully adapted to this pattern.
the
in this study generally believed that the higher the calories, the higher the green food.

"

is also true for processed or cooked foods, said
Giulio Pergola, a researcher at bari
University and a member of the study group. In this type of food, color weakens as a heat indicator.
”In fact, many scientific literatures clearly confirm that humans and other species prefer cooked food.
"
food is generally more popular than all-natural foods. This is mainly because the cooked food is more nutritious at the same weight.
"Rumiati
said, "
"
for cooked food, the dominance of red relative to green does not provide the corresponding information, which also led us
to think that
brain can not
produce such a
-color
response to processed food
.
fact
, this rule still applies. These
potential consciousnesses
have been hidden
in evolutionary mechanisms since humans began
cooking and processing

.
”Another evidence that supports the

hypothesis is that
Rumiati
and his team
found in the
experiment that
"
color-coded
"
does not work in anything other than
food:
"
people's love of red over green does not exist in other things that can't be eaten.
"
"
means
color coding of human visual systems exists only in food stimuli, Rumiati said.
”
In addition to a deeper understanding of the human visual
system,
our findings offer interesting possibilities that can have a very important impact on public health, for example, in food sales and in the treatment of eating disorders.
"
we've done a lot to encourage people to eat in a healthier way.
"Rumiati"
,
"
, for example, try to persuade people to try to eat foods that are lower in calories.
"
countries have even imposed bans on certain foods, such as carbonated soft drinks and high-fat foods. Sometimes, there are "disclaimers"
printed
packaging,
such
cigarettes. This may be because the color of the food can produce a unique effect, even if the food is artificial.The source of this
is
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