Imagined eating – An investigation of priming and sensory-specific satiety

Andersen, Tjark; Byrne, Derek V.; Wang, Qian Janice

doi:10.1016/j.appet.2022.106421

Cited by 8 publications

(3 citation statements)

References 46 publications

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“…Finally, future studies should also consider the longer-term effects of habituation and embodied cognition, perhaps comparing between the two. Most studies on habituation merely look at consumption behavior immediately after the experimental exposure to the food item 11 , 18 , 61 , and only some have explored the lasting effects of habituation 62 . It is also widely accepted that the effects of habituation will disappear over time 8 .…”

Section: Discussionmentioning

confidence: 99%

Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior

Lee

2023

Sci Rep

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Although immersive virtual environments can influence food-related thoughts, emotions and behavior, the influence of repeated exposure to food cues in such environments has rarely been explored. This study seeks to understand if habituation, a decrease in one’s physiological and behavioral response that results from repeated simulation, can take place while repeatedly watching 360-degrees of food being consumed. The influence of scent as an olfactory cue is further explored, based on past research on embodied cognition. In Study One (n = 42), participants who viewed 30 repetitions of someone eating an M&M ate significantly fewer M&Ms than those who viewed three repetitions. Study Two (n = 114) used a 2 (behavior: eating M&M/inserting a coin) × 2 (repetitions: 3/30) between-subjects experiment to confirm that results from Study One were due to habituation of the consumption video, finding that there were only significant differences between repetitions in the M&M condition. Finally, Study Three (n = 161) comprised a 2 (repetition: 3/30) × 2 (scent: present/absent) between-subjects experiment. Participants in the 30-repetition condition and those in the scent-present condition ate significantly fewer M&Ms respectively, but no interaction effects were found. The theoretical and practical implications of these findings are discussed.

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Section: Discussionmentioning

confidence: 99%

Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior

Lee

2023

Sci Rep

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“…For example, cooking foods without actually eating them can impact people's emotions (Brouwer et al ., 2017), and the act of preparing foods has been shown to effectively reduce people's stress (Osdoba et al ., 2015). Merely viewing the visual presentations of foods ( e.g ., photos or videos) can trigger mental simulation of food consumption (Elder & Krishna, 2012; Xie et al ., 2016), and even imagining consuming certain foods can influence people's desire for and/or actual intake of the foods (Andersen et al ., 2023; Xie et al ., 2016). Collectively, these findings imply that people may mentally simulate the consumption of foods via interacting with foods without actual consumption, which can compensate for the lack of real experiences of food consumption (Kappes & Morewedge, 2016).…”

Section: Introductionmentioning

confidence: 99%

Making choices of food and non‐food products: a comparison between virtual stores and online shopping

Yang,

Liu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryWhile consumers are increasingly used to purchasing online, virtual reality (VR) is well acknowledged to enhance consumer experience via immersive and interaction systems. In our research, we recruited 160 participants (80 per experiment) to compare their consumer experiences of choosing Fast‐Moving Consumer Goods (FMCGs) in a virtual store (via VR) and on an online webpage. Specifically, each participant was asked to choose four FMCGs (foods in Experiment 1 and non‐foods in Experiment 2) for the next 4 weeks, and they filled out the Positive and Negative Affect Scale before and after completing choice tasks. Results of the anova showed that there was a significant decrease in negative affect scores following both food and non‐food choices (Mbefore = 1.3 vs. Mafter = 1.2). Positive affect ratings were significantly higher for food choices in VR than online (MVR = 2.5 vs. Monline = 2.1), with no significant difference for non‐food choices. This highlights the impact of VR on food choice and its potential to transform human–food interactions. The study reveals that VR can narrow the gap between consumers' expectations and actual perceptions by creating an immersive and interactive shopping experience, thus significantly influencing consumer behaviour.

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“…Sensory-specific satiety refers to the reduced hedonic and motivational value of a food as it is eaten, relative to other uneaten foods which possess different sensory qualities (Andersen, Byrne & Wang, 2023;Abeywickrema, Oey & Peng, 2022;Rolls, Rolls, Rowe, & Sweeney, 1981). This phenomenon is thought to promote both the termination of an eating episode and the tendency to resume eating when different foods become available (Abeywickrema, Oey & Peng, 2022).…”

Section: Introductionmentioning

confidence: 99%

No evidence for goal priming or sensory specific satiety effects following exposure to ambient food odours

Hagan,

Pawling,

McGlone

et al. 2024

Preprint

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Sensory-specific satiety describes a decline in hedonic value of the taste of a food as it is consumed, relative to a non-consumed food – the pudding tummy phenomenon. Implicit motivation towards consumed foods has also been shown to decline. Several studies report that brief exposure to food odours can also produce a sensory-specific satiety effect, in the absence of consumption, selectively reducing hedonic ratings and subsequent high calorie food choices. Yet, other studies report goal-priming effects of ambient odours, in which brief implicit exposure increases the hedonic value of odour congruent food options. The present study aimed to determine whether exposure to ambient food odours would enhance or reduce implicit motivation for associated foods. Participants completed either an ambient odour (N=40) or food consumption (N=39) task. In both, participants were randomly assigned to an indulgent (chocolate) or non-indulgent (orange) food group and completed two blocks of a cross-modality matching grip-force task. One block was completed immediately before, the other immediately after, odour exposure/food consumption. A grip-force transducer measured effort exerted “to win” briefly presented (33 or 200ms) visual images of these foods, relative to control stimuli. In both studies, participants exerted greater effort to win the food items than control images. While neither satiety nor priming effect were found following ambient odour exposure, a classic sensory-specific satiety effect was found in the food consumption study. That is, force exerted for chocolate images declined significantly following chocolate consumption, in the absence of any decline in motivation for orange stimuli. While differences in odour exposure findings could be explained by factors such as concentration, timing, and nature of exposure, questions remain about the robustness of previously reported odour induced satiety and priming effects.

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Imagined eating – An investigation of priming and sensory-specific satiety

Cited by 8 publications

References 46 publications

Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior

Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior

Making choices of food and non‐food products: a comparison between virtual stores and online shopping

No evidence for goal priming or sensory specific satiety effects following exposure to ambient food odours

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