Physiological and psychological effects of Wagyu beef taste stimulation: a randomized crossover trial

The effects of Japanese Wagyu beef consumption have primarily relied on subjective assessments, with limited investigation into physiological indicators. This study aimed to evaluate psychological and physiological responses to taste stimulation with Wagyu beef in a controlled setting. Forty-nine healthy university students participated. Psychological responses were assessed using a modified semantic differential method and the Profile of Mood States, Second Edition. Physiological responses were measured using heart rate variability to evaluate autonomic nervous activity and near-infrared time-resolved spectroscopy to assess prefrontal cortex oxyhemoglobin concentrations. The experimental stimulus comprised 4 g of Wagyu beef, whereas an equal amount of soy-based alternative meat was used as a control. Compared with the control, taste stimulation with Wagyu beef substantially enhanced subjective feelings of comfort and relaxation and improved mood states. Although no direct differences were observed in autonomic nervous activity or prefrontal cortex activity between conditions, correlation analyses revealed that higher subjective ratings of deliciousness were associated with increased parasympathetic activity during rest and reduced sympathetic activity under stress. In conclusion, these findings demonstrate that perceived deliciousness evoked by Wagyu beef is correlated with physiological relaxation, as reflected in modulation of autonomic nervous system activity.Trial registration: University Hospital Medical Information Network Clinical Trials Registry (UMINCTR), UMIN000048826 (registered on 2 September 2022) and UMIN000046575 (registered on 7 January 2022).