Impulsivity moderates the effect of approach bias modification on healthy food consumption (original) (raw)
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Effect of Impulsivity Traits on Food Choice within a Nudging Intervention
Nutrients
Food choices are often driven by impulsive tendencies rather than rational consideration. Some individuals may find it more difficult resisting impulses related to unhealthy food choices, and low self-control and high impulsivity have been suggested to be linked to these behaviors. Recent shifts have been made towards developing strategies that target automatic processes of decision-making and focus on adjusting the environment, referred to as nudging interventions. Therefore, the purpose of this study was to investigate the effect of impulsivity traits on food choices within a nudging intervention (increased perceived variety). A total of 83 adults participated in an experimental study consisting of a self-service intelligent buffet. Impulsivity traits were measured using the UPPS-P impulsivity scale. General linear models were fitted to evaluate the effect of the five impulsivity traits on the difference of salad consumption (g) between the control and intervention situations. Res...
Psychology & health, 2017
The current study aimed to examine the effects of approach bias for unhealthy food and trait eating style on consumption of unhealthy food in overweight and normal weight individuals. Participants were 245 undergraduate women aged 17 - 26 years. They completed an Approach-Avoidance Task, the Dutch Eating Behaviour Questionnaire (to assess restrained, emotional, and external eating), and a taste test to measure consumption of unhealthy food. An external eating style predicted increased consumption of unhealthy food. Among overweight participants, external and emotional eating style individually moderated the relationship between approach bias for unhealthy food and subsequent consumption. Specifically, approach bias was positively related to consumption in high external and emotional eaters, but negatively related to consumption in low emotional eaters. These interactions were not observed among normal weight participants. Practically, the results suggest that overweight individuals ...
Appetite, 2012
The present study experimentally tested whether the effect of olfactory food-cue exposure on young women's food intake was moderated by the duration of the cue exposure and trait impulsivity. The study employed a 2 (food-cue exposure: smell of baked cookies present vs. no-smell present) by 2 (duration of cue exposure: short-term vs. long-term) between-participants design. Participants were 109 normalweight young women (mean age = 21.6 years) whose food intake was examined during a bogus tastetest. Additional saliva measures were taken during food-cue exposure. Results showed that the duration of the cue exposure did not affect intake. Impulsivity moderated intake, but not saliva flow. Low impulsive females consumed more food when confronted with an olfactory food-cue, whereas high-impulsive females did not eat more after food-cue exposure. Our findings may be explained by the fact that we did not instruct our participants to pay attention to the olfactory food-cue. Results indicate that even people who are normally well controlled are susceptible to the effects of less explicit olfactory food-cues.
Appetite, 2017
Hunger indirectly triggers unhealthy high-calorie food consumption through its positive effect on the incentive value (or "wanting") for food. Yet, not everyone consumes unhealthy food in excess, suggesting that some individuals react differently when they are exposed to unhealthy high-calorie food, even when they are hungry. The purpose of the present study was to investigate whether individual differences in impulsive approach tendencies toward food may explain how, and for whom, hunger will influence unhealthy food consumption through its effect on food wanting. A complementary goal was to explore whether these individual differences also influence healthy food consumption. Students (N = 70) completed a questionnaire measuring their hunger and food wanting. Then, they performed a manikin task designed to evaluate their impulsive approach tendencies toward unhealthy food (IAUF) and healthy food (IAHF). The main outcomes variables were the amount of sweets (i.e., unhealth...
External eating, impulsivity and attentional bias to food cues
Appetite, 2011
Cognitive and behavioural responses to food reward, such as attentional biases and overeating, have been associated with individual differences in reward-responsiveness and impulsivity. This study investigated relationships between external eating, impulsivity and attentional bias to food cues, assessed using the pictorial visual-probe task. As previously reported, attentional bias correlated positively with external eating. Additional novel findings were: (i) attentional bias for food cues was positively related to trait impulsivity, (ii) attentional bias remained related to attention impulsivity after controlling for external eating. Our findings highlight the relationship between the ability to control impulsive responding and selective attention to food cues. ß
Food Cue Reactivity, Obesity, and Impulsivity: Are They Associated?
Current Addiction Reports, 2014
Heightened reactivity to food-associated cues and impulsive responding to these cues may be important contributors to the obesity epidemic. This article reviews the evidence for a role of food cue reactivity and impulsivity in food intake, body mass index, and weight-loss success. Inconsistencies in defining and measuring these constructs create difficulties in interpreting findings; however, evidence does support their role in obesity. The relationship between food cue reactivity and impulsivity may depend on the measurement used, but some studies have demonstrated that interactions between these constructs rather than direct effects are important in accounting for food intake pattern. Thus, multimodal assessment of both constructs is recommended. Future research would benefit from standardized definitions, measures, procedures, and reporting to enhance comparisons across studies. Implications for therapy are discussed and suggestions for further research are provided.
Attentional bias modification encourages healthy eating
Eating Behaviors, 2014
The continual exposure to unhealthy food cues in the environment encourages poor dietary habits, in particular consuming too much fat and sugar, and not enough fruit and vegetables. According to Berridge's (1996) model of food reward, unhealthy eating is a behavioural response to biased attentional processing. The present study used an established attentional bias modification paradigm to discourage the consumption of unhealthy food and instead promote healthy eating. Participants were 146 undergraduate women who were randomly assigned to two groups: one was trained to direct their attention toward pictures of healthy food ('attend healthy' group) and the other toward unhealthy food ('attend unhealthy' group). It was found that participants trained to attend to healthy food cues demonstrated an increased attentional bias for such cues and ate relatively more of the healthy than unhealthy snacks compared to the 'attend unhealthy' group. Theoretically, the results support the postulated link between biased attentional processing and consumption (Berridge, 2009). At a practical level, they offer potential scope for interventions that focus on eating well.
The influence of trait and induced state impulsivity on food intake in normal-weight healthy women
Appetite, 2007
Previous research has linked overeating and overweight/obesity to impulsivity. To find out whether impulsivity causes overeating and hence overweight and obesity, we attempted to prime the concept of impulsivity in healthy participants. In a within-subjects design one sample participated in two conditions. In both conditions participants did a priming task that either hinted subtly at the concept of impulsivity or that was neutral in content. Each time the priming task was followed by a bogus taste test. Trait impulsivity was measured by means of a behavioural task and self-report. Firstly, we hypothesized that participants would eat more during the taste test after they had been primed with the concept “impulsivity” compared to after the control session. Secondly, we expected that a more impulsive personality would predict a heightened food intake. Thirdly, we expected that impulsivity would predict food intake better than restraint. The results showed that both the self-report measure of impulsivity and the behavioural task predicted food intake. Restraint did not significantly predict food intake. Primed impulsivity did not increase food intake, possibly because the priming effect did not last long enough.
2020
Food-specific inhibition training (FSIT) is a computerised task used to change choice, intake, and liking of energy-dense foods, and can even aid weight loss 1,2. In a reaction time "game", users must respond (tap/key press) on Go trials (fruit/veg/neutral) and inhibit on No-Go trials (energy-dense foods). In this study, the Go/No-Go response was indicated by green/red circles (app) and thin/bold border (computer). Research with the public shows that for weight loss and snacking reduction, effect sizes are larger when FSIT is delivered by computer compared to a smartphone app 3 .