Examining cognitive bias modification interventions for reducing food value and choice: Two pre-registered, online studies

Masterton, Sarah; Hardman, Charlotte A.; Halford, Jason C.G.; Jones, Andrew

doi:10.1016/j.appet.2020.105063

Cited by 14 publications

(7 citation statements)

References 54 publications

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“…Our search identified 24 eligible studies (total m = 24) [ 14 , 17 , 26 , 30 , 34 , 35 , 40 , 41 , 42 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ], 36 independent samples (total k = 36), and a total of 3032 participants (total N = 3032). A complete list of studies and their characteristics can be seen in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

“…Fortunately, many of the studies considered in this meta-analysis used open-source statistics and shared their raw data on many websites, such as the Open Science Framework. Based on these shared data [ 14 , 34 , 48 , 49 , 50 , 51 , 52 , 53 ], we conducted a mini meta-analysis to calculate the “true” correlation, and the correlation was accordingly set at r = 0.78.…”

Section: Methodsmentioning

confidence: 99%

“… The effects of food-specific inhibition training on food evaluation [ 14 , 17 , 26 , 30 , 34 , 40 , 41 , 42 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 ]. …”

Section: Figurementioning

confidence: 99%

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Food-Specific Inhibition Training for Food Devaluation: A Meta-Analysis

Yang

Qi²,

Morys

et al. 2022

Nutrients

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Theories have suggested that food-specific inhibition training could lead to food devaluation which, in turn, may help people to regulate their eating behavior. In this review, we have synthesized the current literature on this topic by conducting a meta-analysis of studies investigating the effects of food-specific inhibition training on food evaluation. We identified 24 studies—with 36 independent samples, 77 effect sizes, and 3032 participants—that met our inclusion criteria. Effect sizes were analyzed using the robust variance estimation in random effects meta-regression technique. The results indicate that food-specific inhibition training can lead to statistically significant reductions in food evaluation. More specifically, it was observed that the effects of training on participants’ food evaluation differed according to the type of evaluation; food-specific inhibition training significantly decreased participants’ explicit food evaluation, but not their implicit food evaluation. However, because most of the included studies focused on trained food items and short-term outcomes in normal-weight samples, more research is needed on the continuance of the training effects, as well as on the extent to which effects can be generalized to untrained food items or different populations (e.g., overweight or obese individuals).

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Food-Specific Inhibition Training for Food Devaluation: A Meta-Analysis

Yang

Qi²,

Morys

et al. 2022

Nutrients

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“…NoGo food items decreased more in value than Go items (but not compared with untrained items) among morbidly obese individuals [31]. Two online-administered GNG experiments reported null findings on explicit evaluation [7,32], and the effects of GNG on implicit measures of evaluation appear less robust [23]. The latter may be because the employed implicit measures relied on repeated speeded responses to the trained stimuli, which may undo the training effect [33], so that no devaluation is detected.…”

Section: Go/no-go Training Influences Food Valuementioning

confidence: 99%

How go/no-go training changes behavior: A value-based decision-making perspective

Veling

Becker

Liu

et al. 2022

Current Opinion in Behavioral Sciences

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“…However, collections of images are typically non-standardized and often collated by researchers on a study-by-study basis. This is labour intensive and inefficient at a community level, and thus represents a constraint for many investigations [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

The Restrain Food Database: validation of an open-source database of foods that should be eaten more or less as part of a healthy diet

et al. 2022

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Studies of food-related behaviours often involve measuring responses to pictorial stimuli of foods. Creating these can be burdensome, requiring a significant commitment of time, and with sharing of images for future research constrained by legal copyright restrictions. The Restrain Food Database is an open-source database of 626 images of foods that are categorized as those people could eat more or less of as part of a healthy diet. This paper describes the database and details how to navigate it using our purpose-built R Shiny tool and a pre-registered online validation of a sample of images. A total of 2150 participants provided appetitive ratings, perceptions of nutritional content and ratings of image quality for images from the database. We found support for differences between Food Category on appetitive ratings which were also moderated by state hunger ratings. Findings relating to individual differences in appetite ratings as well as differences between BMI weight categories are also reported. Our findings validate the food categorization in the Restrain Food Database and provide descriptive information for individual images within this investigation. This database should ease the burden of selecting and creating appropriate images for future studies.

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Examining cognitive bias modification interventions for reducing food value and choice: Two pre-registered, online studies

Cited by 14 publications

References 54 publications

Food-Specific Inhibition Training for Food Devaluation: A Meta-Analysis

Food-Specific Inhibition Training for Food Devaluation: A Meta-Analysis

How go/no-go training changes behavior: A value-based decision-making perspective

The Restrain Food Database: validation of an open-source database of foods that should be eaten more or less as part of a healthy diet

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