Fig. 5 .

Neural activity at the time of food choice: (A) BOLD activity increased with higher subjective food value in a set of regions associated with value-based choice in GLM-FV. (B) Depicts regions that increased their BOLD activity with higher health ratings and (C) regions that increased their activity with higher taste ratings of the presented foods (both from GLM-TH). All results in (A to C) were significant at the threshold of P < 0.05, whole-brain corrected. The heat map represents T-statistics derived from 5000 permutations of the data. (D) Depicts in pink the overlap of areas that significantly encoded the three-way conjunction of subjective food value, taste and health attributes. The conjunction threshold was P < 0.05, whole-brain corrected for family-wise error.