Automatic attentional bias toward high-calorie food cues and body shape concerns in individuals with a high level of weight suppression: Preliminary findings

Lee, Mooah; Lee, Jang-Han

doi:10.1016/j.eatbeh.2020.101471

Cited by 4 publications

(3 citation statements)

References 61 publications

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“…However, nutritionists recommend that the population adopt a balanced diet that fully meets the vitamin and mineral needs of consumers of all ages. Unfortunately, even if the population understands this, it is not always possible to adopt a healthy lifestyle because some foods, even basic ones, are poor in nutrients and rich in high-calorie compounds [13][14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

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Section: Introductionmentioning

confidence: 99%

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Atudorei

Stroe

Codină

2021

Plants

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“…Using different cognitive tasks, previous research has shown an attentional bias for food over non-food objects (Ballestero-Arnau, Moreno-Sánchez, & Cunillera, 2021;Kirsten, Seib-Pfeifer, Koppehele-Gossel, & Gibbons, 2019;Neimeijer, de Jong, & Roefs, 2013). More interesting for the purpose of the current study, several reports have proved the existence of a larger attentional bias for high-calorie food than for low-calorie food items (Cunningham & Egeth, 2018;Lee & Lee, 2021;Van Dillen, Papies, & Hofmann, 2013), whereas in other studies, an attentional bias for high-caloric items has been reported exclusively in a population with obesity (Bongers et al, 2015;Werthmann et al, 2011). Interestingly, Cunningham and Egeth (2018) evidenced that consuming a small amount of high-caloric food just prior to the experiment reduced the attentional bias found for high-calorie food to the level of low-calorie food items, demonstrating the high malleability of goal-states regarding the motivational drive to eat.…”

Section: Introductionmentioning

confidence: 49%

Fasting reduces inhibitory and attentional control of food-related cues

Ballestero-Arnau

Rodríguez-Herreros

et al. 2021

Preprint

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The metabolic and cognitive systems interact to create the motivational drive that occasionally leads to disrupted consummatory eating behaviors. In this study, we investigated whether stimulus-specific alterations of the inhibitory function are present following a period of food deprivation. Twenty-six participants with normal weight performed the Stop Signal Task (SST) and the Go/No-go (GNG) task to measure response inhibition to food images containing high or low caloric content after following –or not- a 12-hour fasting period. Response inhibition performance in the SST did not exhibit significant differences when considering neither fasting, stimulus type nor food caloric content. We instead found a higher percentage of commission errors in the No-go trials of the GNG task in the fasting session, and specially with high-caloric food items. In contrast, the accuracy in the Go trials was similar between conditions. A mixed logistic regression model confirmed the remarkable impact of fasting on the performance of response inhibition. Overall, our findings support an interpretation of the motivational drive to eat strongly associated with aspects of the inhibitory function underlying high attentional control, rather than to a proper response inhibition per se.

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“…This attention process may be an unconscious decision as—many studies have posited that biased information processing occurs in an automatic fashion outside of an individual’s awareness 24 . It is difficult for individuals to separate from this process when they are fixated on high-calorie foods, and automatic attentional bias can trigger an increase in appetite 51 , 52 . Our results were consistent with previous studies that found that comparing themselves to overweight images was a negative process that may lead to unhealthy eating behaviors in women with BWD.…”

Section: Discussionmentioning

confidence: 99%

Effect of body-related information on food attentional bias in women with body weight dissatisfaction

Xie,

Sang,

Huang

et al. 2023

Sci Rep

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Women with body weight dissatisfaction (BWD) have long-term negative assessments of their body weight, which are often associated with poor eating behavior. In this study, we investigated the effect of body-related information on the food cue processing and attention of women with BWD. Sixty-eight women were recruited and assigned to either a BWD (NPSS-F > 2) (n = 32) or a no body weight dissatisfaction (NBWD) group (NPSS-F < 1) (n = 36). We measured attentional bias to food cues (high- and low-calorie) with a food probe task after exposure to body-related information and recorded eye tracking data. Body-related images were presented prior to a pair of stimulus images (food–neutral or neutral–neutral). Body-related information and food type were repeated measure factors in our study. Our results showed that the first fixation duration bias for high-calorie foods was significantly longer than for low-calorie foods after exposure to overweight cues in the BWD group. Compared with the NBWD group, the BWD group showed longer first fixation duration bias for high-calorie foods after exposure to overweight cues. The direction for high-calorie foods was significantly more often than that for low-calorie foods in the BWD group after exposure to body-related information. Our findings suggest that compared to women with NBWD, women with BWD may be more susceptible to body-related information, resulting in increased attention to high-calorie foods.

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Automatic attentional bias toward high-calorie food cues and body shape concerns in individuals with a high level of weight suppression: Preliminary findings

Cited by 4 publications

References 61 publications

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

Fasting reduces inhibitory and attentional control of food-related cues

Effect of body-related information on food attentional bias in women with body weight dissatisfaction

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