OBJECTIVE The current research evaluated whether Go/No-go training for highly palatable (HP) food affected attention bias for HP food (an automatic/implicit outcome) and intention to eat unhealthy food (a controlled/explicit outcome). METHOD A sample of Australian adults representative for age, gender and Body Mass Index (BMI) (N = 561, Mage = 46.31 years, SD = 16.75, 52.3% women, MBMI = 27.11, SD = 6.34) completed self-report measures of dietary psychological constructs and food image modified Stroop tasks as measures of pre- and post-test attention bias for HP food. After random assignment of participants to two conditions, a Go/No-go intervention was used to train HP food targeted inhibitory control in the experimental group, or general inhibitory control in the control group. All research tasks were delivered online. RESULTS The experimental, HP food inhibitory control training group reported intention to eat less unhealthy food than the control group, F (1, 637) = 4.81, R2 = 0.09, p = .029. Counter to expectations, the experimental group exhibited a heightened attention bias to HP food images after the training, F (1, 637) = 9.48, R2 = 0.39, p = .002. CONCLUSION Go/No-go training for food may improve both top-down and bottom-up inhibitory control, using both automatic and controlled processes. Further, it may not be effective in lowering attention bias for HP food, but may be effective in lowering unhealthy food intake despite raising attention bias for HP food. Further research that tests these effects using varied reaction time tasks is needed to confirm these results and to explore possible alternative explanations.

中文翻译：

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去/不去食物：注意力偏差和吃不健康食物的意图

目标当前的研究评估了对高可口 (HP) 食物的 Go/No-go 训练是否会影响对 HP 食物的注意力偏差（自动/隐式结果）和吃不健康食物的意图（受控/显式结果）。方法 代表年龄、性别和身体质量指数 (BMI) 的澳大利亚成年人样本（N = 561，Mage = 46.31 岁，SD = 16.75，52.3% 女性，MBMI = 27.11，SD = 6.34）完成了自我报告测量饮食心理结构和食物形象修改后的 Stroop 任务作为 HP 食物测试前和测试后注意力偏差的量度。将参与者随机分配到两种情况后，通过 Go/No-go 干预训练实验组的 HP 食物靶向抑制控制，或对照组的一般抑制控制。所有的研究任务都是在线交付的。结果实验，HP 食物抑制控制训练组报告了比对照组少吃不健康食物的意图，F (1, 637) = 4.81，R2 = 0.09，p = .029。与预期相反，实验组在训练后对 HP 食物图像表现出更高的注意力偏差，F (1, 637) = 9.48，R2 = 0.39，p = .002。结论 食品的通过/不通过培训可以使用自动和受控过程改善自上而下和自下而上的抑制控制。此外，它可能无法有效降低对 HP 食物的注意力偏差，但可能会有效降低不健康食物的摄入量，尽管提高了对 HP 食物的注意力偏差。需要进一步研究使用不同的反应时间任务来测试这些影响，以确认这些结果并探索可能的替代解释。