Response inhibition according to the stimulus and food type in exogenous obesity

Gerdan, Gizem; Kurt, Murat

doi:10.1016/j.appet.2020.104651

Cited by 16 publications

(11 citation statements)

References 25 publications

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“…Mean participants' Reaction Time (RT) to the task was 438 ms (SD = 54.3), which is similar to previous average reaction times to food stimuli in GNAT tasks (e.g., Mas et al, 2020;Gerdan & Kurt, 2020). The results of our LMM models with RTs in response to target food stimuli as a dependent variable are now described.…”

Section: Reaction Times (Rts)supporting

confidence: 77%

“…GNAT studies reported shorter RTs to food images (e.g., Gerdan & Kurt, 2020;Mas et al, 2020; but see Osimo et al, 2019 for an opposite finding). However, we believe that our findings speak against a mere easiness account, because individuals with excess weight and obesity were actually slower to respond to cooked food when it was associated with toxicity (Condition P2, Block -).…”

Section: Discussionmentioning

confidence: 97%

“…The primary one is its ability to assess associations between a single concept (e.g., food) and attributes (e.g., safety and toxicity) without having to measure the relative associations between two concepts (e.g., food and non-food) and attributes. The GNAT has been successfully used in several experiments (e.g., Ashford et al, 2018;Buhlmann et al, 2011), notably with food stimuli (Mas et al, 2020;Gerdan & Kurt, 2020;Spence & Townsend, 2007) and shows good psychometric qualities, such as internal consistency and reliability (Bar-Anan & Nosek, 2014, Williams & Kaufmann, 2012.…”

Section: The Present Experimentsmentioning

confidence: 99%

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Implicit and explicit safety evaluation of foods: The importance of food processing

2022

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Section: Reaction Times (Rts)supporting

confidence: 77%

Section: Discussionmentioning

confidence: 97%

Section: The Present Experimentsmentioning

confidence: 99%

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Implicit and explicit safety evaluation of foods: The importance of food processing

2022

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“…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. With respect to the inhibitory function, obese individuals have shown deficits in the inhibitory function when high-calorie food items are used in comparison to low-calorie items (Gerdan & Kurt, 2020). However, in another study conducted on average weight women who binge eat, the authors did not find a deficit of the inhibitory function specific to high-calorie food cues, although those participants were highly responsive in a post-task food consumption from snacking high-calorie items (Lyu, Zheng, Chen, & Jackson, 2017).…”

Section: Introductionmentioning

confidence: 90%

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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Section: The Present Experimentsmentioning

confidence: 99%

Implicit and explicit safety evaluation of foods: The importance of food processing

Coricelli¹,

Rumiati²,

Rioux

2021

Preprint

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Identifying beneficial foods in the environment, while avoiding ingesting something toxic, is an overlooked, yet crucial task humans face on a daily basis. Here we directly examined adults’ implicit and explicit safety evaluations of the same foods presented with different degrees of processing, ranging from unprocessed (raw) to processed (cut or cooked). Moreover, we investigated whether individuals’ characteristics (e.g., Body Mass Index, hunger, food neophobia) modulated their evaluations. We hypothesized that adults would associate the processed form of a food with safety more than its unprocessed form since processing techniques, which are ubiquitously applied in different cultures, often reduce the toxicity of foods and signal previous human intervention and intended consumption. Adults (N = 109, 43 females) performed an implicit Go/No-Go Association Task (GNAT) online, assessing the association between safety attributes (words associated with safety or toxicity) and food images differing on their degree of processing (unprocessed raw fruits and vegetables, the same foods cut-up and cooked into a puree); both unfamiliar and familiar foods were used. Then, each food was explicitly evaluated via Visual Analogue Scales (VAS). Results revealed that overweight and obese individuals rated cooked foods as the least safe overall at the explicit level (VAS results) while having a strong association between these processed foods and safety attributes at the implicit level (GNAT RTs results). Yet, at the explicit level, when looking at unfamiliar foods only, processed foods were rated safer than unprocessed foods by all participants (VAS results). Our results are the first evidence that directly highlights the relevance of the degree of processing in food safety evaluation and suggest that thinking of the important tasks humans face regarding food selection enriches our understanding of food behaviors.

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Response inhibition according to the stimulus and food type in exogenous obesity

Cited by 16 publications

References 25 publications

Implicit and explicit safety evaluation of foods: The importance of food processing

Implicit and explicit safety evaluation of foods: The importance of food processing

Fasting reduces inhibitory and attentional control of food-related cues

Implicit and explicit safety evaluation of foods: The importance of food processing

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