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Zou H, Wang H, Li J. Framed or Unframed? An empirical study of the impact of food brand logo frame on consumers' food preferences. Food Res Int 2023; 166:112602. [PMID: 36914326 DOI: 10.1016/j.foodres.2023.112602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
Abstract
Despite the widespread use of food brand logo frame in food brand logo cues, little is known about how food brand logo frame influences consumers' food preferences. Through five studies, this article explores the food brand logo frame on consumers' food preferences for different food types. For utilitarian foods, framed (vs unframed) food brand logos result in higher (lower) consumers' food preferences (Study 1), and this framing effect is driven by the psychological mechanism of food safety associations (Study 2); for hedonic foods, unframed (vs framed) food brand logos result in higher (lower) consumers' food preferences (Study 3), and this framing effect is driven by the psychological mechanism of food confinement associations (Study 4). Furthermore, this framing effect was also observed among UK consumers (Study 5). The findings contribute to the literature of brand logo and frame effect, as well as to the literature of food association, and bear important implications regarding food brand logo frame design for food marketers when developing food brand logo programs.
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Affiliation(s)
- Huan Zou
- Business School, Chengdu University of Technology, Chengdu, PR China
| | - Hong Wang
- Business School, Chengdu University of Technology, Chengdu, PR China.
| | - Jing Li
- Business School, Chengdu University of Technology, Chengdu, PR China
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2
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Sezer B, Öner S. An online diary study testing the role of functional and dysfunctional self-licensing in unhealthy snacking. Appetite 2023; 181:106389. [PMID: 36414147 DOI: 10.1016/j.appet.2022.106389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 11/18/2022] [Accepted: 11/18/2022] [Indexed: 11/21/2022]
Abstract
In the present study, we aimed to investigate how two types of self-licensing (functional and dysfunctional self-licensing) are related to unhealthy snack consumption. Self-licensing refers to the act of using justifications before gratifications and has been associated with higher snack consumption. Previous research has found that while functional self-licensing decreases unhealthy snack consumption, dysfunctional self-licensing increases the number of calories taken from unhealthy snacks. Building upon existing evidence, we addressed functional and dysfunctional self-licensing to investigate how self-licensing behaviors are associated with daily variables (i.e., stress and sleep) and unhealthy snacking habits. Participants (N = 124) were given a battery of measures at the start of the week and asked to send their snack consumption every night for a week via an online questionnaire, along with daily stress and sleep items. The data were analyzed with Hierarchical Linear Modelling. Neither self-licensing measures nor unhealthy snacking habits predicted unhealthy snack consumption. Daily stress was associated with lower unhealthy snack consumption. However, the interaction between daily stress and functional self-licensing was significant, suggesting that on stressful days functional self-licensers consume even fewer unhealthy snacks compared to less stressful days. Functional and dysfunctional self-licensing are rather new constructs which is why examining their effects is important for further research. However, in contrast to the existing evidence, we failed to find an effect of both types of self-licensing on snack consumption, suggesting the effect depends on potential contextual or individual-specific factors. Future research using a dieting sample is warranted for a better understanding of how functional and dysfunctional self-licensing operate.
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Affiliation(s)
- Berke Sezer
- Department of Psychology, Kadir Has University, Turkey.
| | - Sezin Öner
- Department of Psychology, Kadir Has University, Turkey
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3
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Ghoniem A, van Dillen LF, Hofmann W. Choice architecture meets motivation science: How stimulus availability interacts with internal factors in shaping the desire for food. Appetite 2020; 155:104815. [PMID: 32800839 DOI: 10.1016/j.appet.2020.104815] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2020] [Revised: 07/15/2020] [Accepted: 07/29/2020] [Indexed: 11/18/2022]
Abstract
Recent research on choice architecture has highlighted the role of external aspects such as stimulus proximity or availability on consumption. How such external factors interact with internal, intraindividual factors, however, is very poorly understood. Here we show how the wanting for palatable food emerges from the interplay of one key external factor, availability, and two key internal factors central to motivation science, need state and learning history. Across three experiments in the food domain, we find converging evidence for a main effect of stimulus availability which is qualified in theoretically predicted ways by a three-way interaction such that food desire peaks when the availability of tempting food stimuli is accompanied by high need states and a positive learning experience. A pooled analysis across the three studies supported this general conclusion. We conclude that nudging effects are strongest when external factors of choice architecture synergize with internal factors in critical ways.
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Affiliation(s)
- Amir Ghoniem
- Social Cognition Center Cologne, University of Cologne, Germany
| | | | - Wilhelm Hofmann
- Faculty of Psychology, Ruhr University Bochum, Universitätsstraße 150, IB E4/61, Postfach 35, 44801, Bochum, Germany.
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4
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Lim AJ, Teo PS, Tan VWK, Forde CG. Associations between Psycho-Hedonic Responses to Sweet and Savoury Tastes with Diet and Body Composition in a Sample of Asian Females. Foods 2020; 9:foods9091318. [PMID: 32962029 PMCID: PMC7555575 DOI: 10.3390/foods9091318] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/15/2020] [Accepted: 09/15/2020] [Indexed: 01/03/2023] Open
Abstract
Taste preferences guide food choices and dietary behaviours, yet few studies have shown a relationship between sweet and savoury taste preference and differences in dietary intakes or energy consumed from different "taste clusters". We investigated differences in psycho-hedonic responses to sweet and savoury tastes and their association with energy intake, proportion of energy from macronutrients and energy intake from different "taste clusters". In addition, we evaluated correspondence between two methods to classify "sweet-liker" status and the overlap between sweet and savoury taste preferences. Psycho-hedonic responses to sweet and savoury tastes of female participants (n = 66) were captured via staircase paired preference and the "sweet-liker phenotype" classification method. Quantitative dietary energy and macronutrient intakes were measured using three-day food diary, and the relative contributions of specific taste clusters to energy intake were derived for each participant. All participants completed anthropometric assessments measuring body mass index (BMI) and adiposity. Results showed no association between sweet and savoury preferences with dietary energy or macronutrient intakes, though there was a trend towards higher sweet food consumption among "sweet-likers". A higher preference for savouriness was not associated with differences in daily energy intake, energy intake from protein, BMI or adiposity levels. There was little overlap in sweet and savoury preferences, suggesting a bi-modal split in taste preferences. "Sweet-likers" preferred a higher mean sucrose concentration than sweet "dislikers" (p < 0.001) indicating agreement between the two approaches. Future studies should consider comparing taste-liker differences using food choice tasks to address the current gap between taste preference measures and actual dietary behaviours.
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Affiliation(s)
- Amanda JiaYing Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.J.L.); (P.S.T.); (V.W.K.T.)
| | - Pey Sze Teo
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.J.L.); (P.S.T.); (V.W.K.T.)
| | - Vicki Wei Kee Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.J.L.); (P.S.T.); (V.W.K.T.)
| | - Ciarán G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (A.J.L.); (P.S.T.); (V.W.K.T.)
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore
- Correspondence:
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5
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Abstract
PURPOSE OF REVIEW Dieting is often blamed for causing food cravings. Such diet-induced cravings may be mediated by physiological (e.g., nutritional deprivation) or psychological (e.g., ironic effects of food thought suppression) mechanisms. However, this notion is often based on cross-sectional findings and, thus, the causal role of food deprivation on food cravings is unclear. RECENT FINDINGS Experimental studies suggest that a short-term, selective food deprivation seems to indeed increase cravings for the avoided foods. However, experimental studies also show that food craving can be understood as a conditioned response that, therefore, can also be unlearned. This is supported by intervention studies which indicate that long-term energy restriction results in a reduction of food cravings in overweight adults. Dieting's bad reputation for increasing food cravings is only partially true as the relationship between food restriction and craving is more complex. While short-term, selective food deprivation may indeed increase food cravings, long-term energy restriction seems to decrease food cravings, suggesting that food deprivation can also facilitate extinction of conditioned food craving responses.
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Affiliation(s)
- Adrian Meule
- Department of Psychiatry and Psychotherapy, University Hospital, LMU Munich, Munich, Germany.
- Schoen Clinic Roseneck, Am Roseneck 6, 83209, Prien am Chiemsee, Germany.
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6
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It's craving time: time of day effects on momentary hunger and food craving in daily life. Nutrition 2018; 55-56:15-20. [DOI: 10.1016/j.nut.2018.03.048] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 02/22/2018] [Accepted: 03/22/2018] [Indexed: 12/22/2022]
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7
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Richard A, Meule A, Friese M, Blechert J. Effects of Chocolate Deprivation on Implicit and Explicit Evaluation of Chocolate in High and Low Trait Chocolate Cravers. Front Psychol 2017; 8:1591. [PMID: 28955287 PMCID: PMC5600961 DOI: 10.3389/fpsyg.2017.01591] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Accepted: 08/30/2017] [Indexed: 11/13/2022] Open
Abstract
Diet failures are often attributed to an increase in cravings for attractive foods. However, accumulating evidence shows that food cravings actually decrease during energy-restricting weight-loss interventions. The current study aimed at elucidating possible mechanisms that may explain how and under which circumstances food cravings in- or decrease during dieting. Specifically, decreases in food cravings during weight-loss diets may be due to effects of energy restriction (homeostatic changes) and to effects of avoiding specific foods (hedonic changes). Thus, we used a selective, hedonic deprivation (i.e., restricting intake of a specific food in the absence of an energy deficit) that precludes homeostatic changes due to energy restriction. Furthermore, interindividual differences in food craving experiences might affect why some individuals are more prone to experience cravings during dieting than others. Thus, we investigated whether a selective deprivation of chocolate would in- or decrease craving and implicit preference for chocolate as a function of trait-level differences in chocolate craving. Participants with high and low trait chocolate craving (HC, LC) refrained from consuming chocolate for 2 weeks but otherwise maintained their usual food intake. Both groups underwent laboratory assessments before and after deprivation, each including explicit (i.e., state chocolate craving) and implicit measures (i.e., Single Category Implicit Association Test, SC-IAT; Affect Misattribution Procedure, AMP). Results showed that hedonic deprivation increased state chocolate craving in HCs only. HCs also showed more positive implicit attitudes toward chocolate than LCs on the SC-IAT and the AMP irrespective of deprivation. Results help to disambiguate previous studies on the effects of dieting on food cravings. Specifically, while previous studies showed that energy-restricting diets appear to decrease food cravings, the current study showed that a selective, hedonic deprivation in the absence of an energy deficit increases food cravings. However, this effect can only be observed for individuals with high trait craving levels. Thus, if attractive foods are strictly avoided through a selective deprivation, HCs are at risk to experience craving bouts in the absence of an energy deficit. As implicit preference was unaffected by chocolate deprivation, strong implicit preference for chocolate likely characterize a stable mechanism that drives consumption in HCs.
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Affiliation(s)
- Anna Richard
- Department of Psychology, University of SalzburgSalzburg, Austria.,Centre for Cognitive Neuroscience, University of SalzburgSalzburg, Austria
| | - Adrian Meule
- Department of Psychology, University of SalzburgSalzburg, Austria.,Centre for Cognitive Neuroscience, University of SalzburgSalzburg, Austria
| | - Malte Friese
- Department of Psychology, Saarland UniversitySaarbrücken, Germany
| | - Jens Blechert
- Department of Psychology, University of SalzburgSalzburg, Austria.,Centre for Cognitive Neuroscience, University of SalzburgSalzburg, Austria
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8
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9
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Richard A, Meule A, Reichenberger J, Blechert J. Food cravings in everyday life: An EMA study on snack-related thoughts, cravings, and consumption. Appetite 2017; 113:215-223. [PMID: 28249745 DOI: 10.1016/j.appet.2017.02.037] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 01/21/2017] [Accepted: 02/25/2017] [Indexed: 11/25/2022]
Abstract
Food craving refers to an intense desire to consume a specific food and is regularly experienced by the majority of individuals. Yet, there are interindividual differences in the frequency and intensity of food craving experiences, which is often referred to as trait food craving. The characteristics and consequences of trait and state food craving have mainly been investigated in questionnaire-based and laboratory studies, which may not reflect individuals' behavior in daily life. In the present study, sixty-one participants completed the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) as measure of trait food craving, followed by seven days of Ecological Momentary Assessment (EMA), during which they reported snack-related thoughts, craving intensity, and snack consumption at five times per day. Results showed that 86 percent of reported snacks were high-caloric, with chocolate-containing foods being the most often reported snacks. Individuals with high FCQ-T-r scores (high trait food cravers, HCs) thought more often about high-calorie than low-calorie snacks whereas no differences were found in individuals with low FCQ-T-r scores (low trait food cravers, LCs). Further, the relationship between craving intensity and snack-related thoughts was stronger in HCs than in LCs. Higher craving intensity was associated with more consumption of snacks and again this relationship was stronger in HCs than in LCs. Finally, more snack-related thoughts were related to more frequent consumption of snacks, independent of trait food craving. Thus, HCs are more prone to think about high-calorie snacks in their daily lives and to consume more snack foods when they experience intense cravings, which might be indicative of a heightened responding towards high-calorie foods. Thus, trait-level differences as well as snack-related thoughts should be targeted in dietary interventions.
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Affiliation(s)
- Anna Richard
- Department of Psychology, University of Salzburg, Salzburg, Austria; Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria.
| | - Adrian Meule
- Department of Psychology, University of Salzburg, Salzburg, Austria; Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
| | - Julia Reichenberger
- Department of Psychology, University of Salzburg, Salzburg, Austria; Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
| | - Jens Blechert
- Department of Psychology, University of Salzburg, Salzburg, Austria; Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
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10
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Smithson EF, Hill AJ. It is not how much you crave but what you do with it that counts: behavioural responses to food craving during weight management. Eur J Clin Nutr 2016; 71:625-630. [DOI: 10.1038/ejcn.2016.235] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 09/28/2016] [Accepted: 10/21/2016] [Indexed: 01/21/2023]
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11
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Appropriateness of the food-pics image database for experimental eating and appetite research with adolescents. Eat Behav 2016; 23:195-199. [PMID: 27842263 DOI: 10.1016/j.eatbeh.2016.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 09/16/2016] [Accepted: 10/24/2016] [Indexed: 01/10/2023]
Abstract
BACKGROUND Research examining effects of visual food cues on appetite-related brain processes and eating behavior has proliferated. Recently investigators have developed food image databases for use across experimental studies examining appetite and eating behavior. The food-pics image database represents a standardized, freely available image library originally validated in a large sample primarily comprised of adults. The suitability of the images for use with adolescents has not been investigated. The aim of the present study was to evaluate the appropriateness of the food-pics image library for appetite and eating research with adolescents. METHODS Three hundred and seven adolescents (ages 12-17) provided ratings of recognizability, palatability, and desire to eat, for images from the food-pics database. Moreover, participants rated the caloric content (high vs. low) and healthiness (healthy vs. unhealthy) of each image. RESULTS Adolescents rated approximately 75% of the food images as recognizable. Approximately 65% of recognizable images were correctly categorized as high vs. low calorie and 63% were correctly classified as healthy vs. unhealthy in 80% or more of image ratings. These results suggest that a smaller subset of the food-pics image database is appropriate for use with adolescents. CONCLUSIONS With some modifications to included images, the food-pics image database appears to be appropriate for use in experimental appetite and eating-related research conducted with adolescents.
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12
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Blechert J, Klackl J, Miedl SF, Wilhelm FH. To eat or not to eat: Effects of food availability on reward system activity during food picture viewing. Appetite 2016; 99:254-261. [DOI: 10.1016/j.appet.2016.01.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 12/21/2015] [Accepted: 01/06/2016] [Indexed: 10/22/2022]
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13
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Blechert J, Testa G, Georgii C, Klimesch W, Wilhelm FH. The Pavlovian craver: Neural and experiential correlates of single trial naturalistic food conditioning in humans. Physiol Behav 2016; 158:18-25. [PMID: 26905451 DOI: 10.1016/j.physbeh.2016.02.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 02/05/2016] [Accepted: 02/19/2016] [Indexed: 11/25/2022]
Abstract
Present-day environments are replete with tempting foods and the current obesity pandemic speaks to humans' inability to adjust to this. Pavlovian processes may be fundamental to such hedonic overeating. However, a lack of naturalistic Pavlovian paradigms in humans makes translational research difficult and important parameters such as implicitness and acquisition speed are unknown. Here we present a novel naturalistic conditioning task: an image of a neutral object was conditioned to marzipan taste in a single trial procedure by asking the participant to eat the 'object' (made from marzipan). Relative to control objects, results demonstrate robust pre- to post-conditioning changes of both subjective ratings and early as well as late event related brain potentials, suggesting contributions of implicit (attentional) and explicit (motivational) processes. Naturalistic single-trial taste-appetitive conditioning is potent in humans and shapes attentional and motivational neural processes that might challenge self-regulation during exposure to tempting foods. Thus, appetitive conditioning processes might contribute to overweight and obesity.
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Affiliation(s)
- J Blechert
- Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria; Department of Psychology, Division of Clinical Psychology, Psychotherapy, and Health Psychology, University of Salzburg, Salzburg, Austria.
| | - G Testa
- Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria; Department of Psychology, Division of Clinical Psychology, Psychotherapy, and Health Psychology, University of Salzburg, Salzburg, Austria; Department of Human and Social Sciences, University of Bergamo, Bergamo, Italy
| | - C Georgii
- Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria; Department of Psychology, Division of Clinical Psychology, Psychotherapy, and Health Psychology, University of Salzburg, Salzburg, Austria
| | - W Klimesch
- Centre for Cognitive Neuroscience, University of Salzburg, Salzburg, Austria
| | - F H Wilhelm
- Department of Psychology, Division of Clinical Psychology, Psychotherapy, and Health Psychology, University of Salzburg, Salzburg, Austria
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14
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Hume DJ, Howells FM, Karpul D, Rauch HGL, Kroff J, Lambert EV. Cognitive control over visual food cue saliency is greater in reduced-overweight/obese but not in weight relapsed women: An EEG study. Eat Behav 2015. [PMID: 26204099 DOI: 10.1016/j.eatbeh.2015.06.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
OBJECTIVE Poor weight management may relate to a reduction in neurobehavioural control over food intake and heightened reactivity of the brain's neural reward pathways. Here we explore the neurophysiology of food-related visual cue processing in weight reduced and weight relapsed women by assessing differences in cortical arousal and attentional processing using a food-Stroop paradigm. METHODS 51 women were recruited into 4 groups: reduced-weight participants (RED, n=14) compared to BMI matched low-weight controls (LW-CTL, n=18); and weight relapsed participants (REL, n=10) compared to BMI matched high-weight controls (HW-CTL, n=9). Eating behaviour and body image questionnaires were completed. Two Stroop tasks (one containing food images, the other containing neutral images) were completed with record of electroencephalography (EEG). RESULTS Differences in cortical arousal were found in RED versus LW-CTL women, and were seen during food task execution only. Compared to their controls, RED women exhibited lower relative delta band power (p=0.01) and higher relative beta band power (p=0.01) over the right frontal cortex (F4). Within the RED group, delta band oscillations correlated positively with self-reported habitual fat intake and with body shape dissatisfaction. CONCLUSIONS As compared to women matched for phenotype but with no history of weight reduction, reduced-overweight/obese women show increased neurobehavioural control over external food cues and the inhibition of reward-orientated feeding responses. Insight into these self-regulatory mechanisms which attenuate food cue saliency may aid in the development of cognitive remediation therapies which facilitate long-term weight loss.
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Affiliation(s)
- David John Hume
- Division of Exercise Science and Sports Medicine, Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Newlands, 7725, South Africa.
| | - Fleur Margaret Howells
- Department of Psychiatry and Mental Health, Faculty of Health Sciences, University of Cape Town, Observatory, 7925, South Africa.
| | - David Karpul
- Bioelectronics & Neuroscience group, The MARCS Institute, University of Western Sydney, Penrith, NSW 2751, Australia.
| | - H G Laurie Rauch
- Division of Exercise Science and Sports Medicine, Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Newlands, 7725, South Africa.
| | - Jacolene Kroff
- Division of Exercise Science and Sports Medicine, Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Newlands, 7725, South Africa.
| | - Estelle Victoria Lambert
- Division of Exercise Science and Sports Medicine, Department of Human Biology, Faculty of Health Sciences, University of Cape Town, Newlands, 7725, South Africa.
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