Eating Wagyu Beef Induces Physiological Relaxation When Perceived as Delicious — Investigating the Relationship Between Taste Stimulation of Japanese Black Cattle and Psychological-Physiological Responses

A research group led by Associate Professor Harumi Ikei from Chiba University's Institute for Advanced Studies of Asia and Center for Environmental Health and Field Sciences, and Professor Hideki Hirano from Himeji University (at the time of research), has investigated the relationship between psychological impressions and physiological responses when consuming Japanese Wagyu beef (Japanese Black cattle). The results revealed that the more delicious the Wagyu beef was perceived, the higher the parasympathetic nervous activity—which increases during relaxation—and the lower the sympathetic nervous activity—which rises during arousal and stress. This is the first study to demonstrate the relationship between taste stimulation from Wagyu beef and human psychological-physiological responses, offering new scientific insights into how the perception of deliciousness affects mind and body.

This research was published on July 1, 2026, in the international scientific journal Scientific Reports.

(Paper available at: 10.1038/s41598-026-48123-z)

Figure 1: Correlation between parasympathetic nervous activity (increased during relaxation) and subjective deliciousness Figure 2: Correlation between sympathetic nervous activity (increased during arousal/stress) and subjective deliciousness

Background of the Study

Wagyu beef is one of Japan’s most iconic foods and is popular internationally. However, assessments of beef deliciousness have so far relied mainly on questionnaires and compositional analysis, with little understanding of the physiological changes that occur when people perceive meat as delicious. Therefore, the research group examined the correlation between subjective impressions and physiological responses—such as autonomic nervous activity (Note 1)—when consuming representative Japanese Wagyu (Japanese Black cattle).

Key Findings

The study involved 49 healthy Japanese male and female university and graduate students in their 20s. Participants consumed 4g portions of Wagyu beef (fillet and chateaubriand from Hyogo Prefecture-bred Japanese Black cattle) and, as a control, an equivalent amount of soy-based meat alternative. To standardize conditions, no seasoning was used, and portion size was fixed at 4g. Results showed that Wagyu beef significantly increased subjective perceptions of deliciousness and relaxation compared to the alternative meat. Furthermore, a statistically significant correlation (p-value < 0.05, Note 2) was observed: the more delicious the Wagyu was perceived, the higher the parasympathetic nervous activity (Figure 1) and the lower the sympathetic nervous activity (Figure 2). The Rho value (Note 3), indicating correlation strength, also suggested a moderate relationship, confirming that perceiving Wagyu as delicious leads to physiological relaxation.

Future Outlook (Researcher Comments)

This study examines how taste stimulation from Wagyu beef affects human physiological responses. Future research will simulate everyday beef consumption to clarify the broader effects of deliciousness on mental and physical well-being. Additionally, since significant individual differences in responses to Wagyu were observed, further studies will explore these variations.

Glossary

Note 1) Autonomic nervous activity: The unconscious regulation of bodily functions such as breathing and heart rate. It consists of two systems: the parasympathetic nervous activity (increased during relaxation) and the sympathetic nervous activity (increased during stress or arousal). In this study, these were assessed through heart rate variability. lnHF value in Figure 1 represents parasympathetic activity—higher values indicate a relaxed state. ln(LF/HF) value in Figure 2 represents sympathetic activity—higher values indicate an aroused or stressed state.

Note 2) P-value (statistical significance): In statistical analysis, it indicates the probability that the observed result occurred by chance. In this study, a p-value below 0.05 (5%) was considered statistically significant, indicating a clear correlation rather than a random occurrence.

Note 3) Rho (rho) value: Also known as Spearman’s rank correlation coefficient, it measures the strength and direction of the relationship between two variables (e.g., as one increases, the other increases). The values in this study support a moderate correlation between perceived deliciousness and physiological relaxation.

Paper Information

Title: Physiological and Psychological Effects of Wagyu Beef Taste Stimulation: A Randomized Crossover Trial

Authors: Harumi Ikei, Hyunju Jo, Hideki Hirano, and Yoshifumi Miyazaki

Journal: Scientific Reports

DOI: 10.1038/s41598-026-48123-z