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Modifying food items valuation and weight with gamified executive control training
Royal Society Open Science ( IF 3.5 ) Pub Date : 2021-05-26 , DOI: 10.1098/rsos.191288
Hugo Najberg 1 , Maurizio Rigamonti 1 , Michael Mouthon 1 , Lucas Spierer 1
Affiliation  

Recent lines of research suggest that repeated executive control of motor responses to food items modifies their perceived value and in turn their consumption. Cognitive interventions involving the practice of motor control and attentional tasks have thus been advanced as potential approach to improve eating habits. Yet, their efficacy remains debated, notably due to a lack of proper control for the effects of expectations. We examined whether a one-month intervention combining the practice of Go/NoGo and Cue approach training modified the perceived palatability of food items (i.e. decrease in unhealthy and increase in healthy food items' palatability ratings), and in turn participants’ weights. We assessed our hypotheses with a parallel, double-blind, randomized controlled trial. Motivation and adherence to the intervention were maximized by a professional-level gamification of the training tasks. The control intervention differed from the experimental intervention only in the biasing of the stimulus–response mapping rules, enabling to balance expectations between the two groups and thus to conclude on the causal influence of motoric control on items valuation. We found a larger decrease of the unhealthy items' palatability ratings in the experimental (20.6%) than control group (13.1%). However, we did not find any increase of the healthy items’ ratings or weight loss. Overall, the present registered report confirms that the repeated inhibition of motor responses to food cues, together with the development of attentional biases away from these cues, reduces their perceived value.



中文翻译:

通过游戏化执行控制培训修改食品估价和重量

最近的研究表明,对食物的运动反应进行重复的执行控制会改变它们的感知价值,进而改变它们的消费。因此,涉及运动控制和注意力任务实践的认知干预已成为改善饮食习惯的潜在方法。然而,它们的功效仍然存在争议,特别是由于缺乏对预期影响的适当控制。我们研究了为期一个月的干预措施,结合了 Go/NoGo 和 Cue 方法训练的实践,是否改变了食品的感知适口性(即不健康食品的适口性评级减少,健康食品的适口性评级增加),进而改变了参与者的体重。我们通过平行、双盲、随机对照试验评估了我们的假设。通过专业级的培训任务游戏化,最大限度地提高了干预的积极性和坚持性。控制干预与实验干预的不同之处仅在于刺激-反应映射规则的偏差,从而能够平衡两组之间的期望,从而得出运动控制对项目评估的因果影响的结论。我们发现实验组中不健康食品的适口性评分(20.6%)比对照组(13.1%)下降幅度更大。然而,我们没有发现健康项目的评分或减肥有任何增加。总体而言,目前的注册报告证实,对食物线索的运动反应的反复抑制,以及远离这些线索的注意力偏差的发展,降低了它们的感知价值。

更新日期:2021-05-26
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