How can food choice best be trained? Approach-avoidance versus go/no-go training

Veling, Harm; Verpaalen, Iris Anna Maria; Liu, Huaiyu; Mosannenzadeh, Farnaz; Becker, Daniela; Holland, Rob W.

doi:10.1016/j.appet.2021.105226

Cited by 27 publications

(28 citation statements)

References 42 publications

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“…For example, approaching no-go foods during the AAT could result in no-go foods not being associated with 100% inhibition and this could in turn affect subsequent explicit food evaluations. This warrants further caution for including behavioural tasks in ICT protocols that tap into potentially similar motor responses and/or mechanisms (see also [77]).…”

Section: Discussionmentioning

confidence: 99%

Effects of go/no-go training on food-related action tendencies, liking and choice

et al. 2021

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Inhibitory control training effects on behaviour (e.g. ‘healthier’ food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that changes in action tendencies may be a complementary mechanism. In this preregistered study, we investigated the effects of food-specific go/no-go training on action tendencies, liking and impulsive choices in healthy participants. In the training task, energy-dense foods were assigned to one of three conditions: 100% inhibition (no-go), 0% inhibition (go) or 50% inhibition (control). Automatic action tendencies and liking were measured pre- and post-training for each condition. We found that training did not lead to changes in approach bias towards trained foods (go and no-go relative to control), but we warrant caution in interpreting this finding as there are important limitations to consider for the employed approach–avoidance task. There was only anecdotal evidence for an effect on food liking, but there was evidence for contingency learning during training, and participants were on average less likely to choose a no-go food compared to a control food after training. We discuss these findings from both a methodological and theoretical standpoint and propose that the mechanisms of action behind training effects be investigated further.

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Section: Discussionmentioning

confidence: 99%

Effects of go/no-go training on food-related action tendencies, liking and choice

et al. 2021

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“…Immediately after the training (i.e., T1), participants received an incentive-compatible binary choice task, in which they repeatedly chose between a Go and a NoGo item for consumption. fGNG reduced the probability of choosing NoGo items, especially when participants chose quickly [3,22,24].…”

Section: Durable Preference Change After a Single Session Of Fgngmentioning

confidence: 99%

Toward a better understanding of durable behavior change by food Go/NoGo training

Chen¹,

Veling²

2022

Current Opinion in Behavioral Sciences

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“…Unsurprisingly, to the best of our knowledge, no further studies have been conducted to determine whether general inhibition training could influence food evaluation. By contrast, numerous studies have been carried out examining the effects of food-specific inhibition training on reducing the consumption of high-calorie foods [ 17 , 18 , 19 , 20 ]. Importantly, meta-analysis and systematic reviews have confirmed this training to have a small-to-moderate effect [ 12 , 21 , 22 ] (for relevant p -curve analyses, please see [ 23 , 24 , 25 ]).…”

Section: Introductionmentioning

confidence: 99%

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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How can food choice best be trained? Approach-avoidance versus go/no-go training

Cited by 27 publications

References 42 publications

Effects of go/no-go training on food-related action tendencies, liking and choice

Effects of go/no-go training on food-related action tendencies, liking and choice

Toward a better understanding of durable behavior change by food Go/NoGo training

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

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