What does it take for sour grapes to remain sour? Persistent effects of behavioral inhibition in go/no-go tasks on the evaluation of appetitive stimuli.

Serfas, Benjamin G.; Florack, Arnd; Büttner, Oliver B.; Voegeding, Tim

doi:10.1037/mot0000051

Cited by 32 publications

(29 citation statements)

References 32 publications

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“…The visualization of liking data hinted at a general devaluation trend for all foods (figure 4), which has also been observed in previous studies (e.g. [27,33,75]). This could be attributed to the regression to the mean, but we advocate that the potential of over-exposure effects in ICT protocols that repeatedly present a limited number of energy-dense foods should be formally addressed in future research.…”

Section: Discussionsupporting

confidence: 83%

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: Discussionsupporting

confidence: 83%

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

et al. 2021

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“…Only few studies have measured both the ERPs and food intake in the laboratory and it is thus difficult to say whether the absence of significant effects is due to our specific methods (Nijs et al, ). However, the N2 was not sensitive to calorie content of the foods which indicates that participants might not have created meaningful food categories (high‐ vs. low‐caloric foods), a prerequisite for persistent effects of training on stimulus evaluation (Serfas, Florack, Büttner, & Voegeding, ).…”

Section: Discussionmentioning

confidence: 99%

“…However, the N2 was not sensitive to calorie content of the foods which indicates that participants might not have created meaningful food categories (highvs. low-caloric foods), a prerequisite for persistent effects of training on stimulus evaluation (Serfas, Florack, Büttner, & Voegeding, 2017).…”

Section: Discussionmentioning

confidence: 99%

No evidence of calorie‐related modulation of N2 in food‐related Go/No‐Go training: A preregistered ERP study

et al. 2020

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Go/No‐Go tasks, which require participants to inhibit automatic responses to images of palatable foods, have shown diagnostic value in quantifying food‐related impulses. Moreover, they have shown potential for training to control impulsive eating. To test the hypothesis that training modulates early neural markers of response inhibition, the current study investigated how the N2 event‐related brain potential to high‐ and low‐calorie food images changes along Go‐/No‐Go training and how the N2 is related to later eating behavior. 50 healthy adults, (mBMI = 23.01) first completed a food Go/No‐Go task in which high‐ and low‐calorie food images were accompanied by Go‐and No‐Go‐cues with equal frequency. Participants then completed a training block in which high‐calorie foods were predominantly paired with a No‐Go cue and the low‐calorie foods with a Go cue, followed by a block with reversed coupling (order of the training blocks counterbalanced between participants). After each training, there was a snacking opportunity during which calorie intake was measured. Against our preregistered hypotheses, the N2‐amplitudes were not significantly affected by the calorie‐content and there was no training‐related modulation in the N2. In addition , food intake was not influenced by the preceding training blocks and the N2 amplitude did not predict the food intake. Our study suggests that the link between N2 obtained in a food‐related Go/No‐Go task and impulse control is not clear‐cut and may be limited to specific task characteristics. The results are of high importance as they question the previously assumed mechanism of Go/No‐Go training in food‐related inhibitory control.

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“…The present findings imply that such manipulation could have effects on preferences for perceived value of products. Because previous research has also shown that devaluation effects are sometimes, but not always shortlived (Serfas et al, 2017), we regard it as a fruitful approach for future research on consumer behavior to examine whether and under which circumstances effects of selective attention are enduring and can be applied in advertising.…”

Section: Discussionmentioning

confidence: 99%

Increased Preference and Value of Consumer Products by Attentional Selection

2019

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It is usually assumed that individuals base their preferences for products or other items on the utility or value associated with the items. However, there is evidence that the attentional selection of an item alone already modulates the preference for that item. This has been shown, for instance, in preference choice tasks with unknown consumer products. Products that served as targets in a preceding visual search task were preferred to former distractor products. However, it is unclear whether such effects can also be observed when individuals have pre-existing attitudes toward products and whether attentional selection can change the perceived value of products. Hence, the aim of the present research was to replicate the attentional-selection effect on choice with known products and examine whether selective attention affects the perceived value of products beyond choosing the items. In two experiments, we replicated the attentional-selection effect on item preference in a choice task. Items that had served as targets in the search task were preferred to previous distractors. Introducing a response deadline in the preference-choice task in Experiment 2 did not further increase this effect. However, the value of former targets was rated higher than that of former distractors. Hence, the present results indicate that attentional selection not only affects preference choices but can also increase the value of attended and selected items.

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What does it take for sour grapes to remain sour? Persistent effects of behavioral inhibition in go/no-go tasks on the evaluation of appetitive stimuli.

Cited by 32 publications

References 32 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

No evidence of calorie‐related modulation of N2 in food‐related Go/No‐Go training: A preregistered ERP study

Increased Preference and Value of Consumer Products by Attentional Selection

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