Go/No-Go Training Changes Food Evaluation in Both Morbidly Obese and Normal-Weight Individuals
Go/No-Go Training Changes Food Evaluation in Both Morbidly Obese and Normal-Weight Individuals
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DOI：
10.1037/ccp0000320
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发表时间：
2018-12-01
影响因子：
5.9
通讯作者：
Holland, Rob W.
中科院分区：
文献类型：
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作者：
Chen, Zhang;Veling, Harm;Holland, Rob W.
目的：在GO/NO-GO训练中，对食欲项目的不反应降低了正常体重大学生对这些项目的评价。在这项预先登记的研究中，我们对病态肥胖者和正常体重的大学生进行了相同的进行/不进行训练，以评估在大学环境中进行的进行/不进行训练的实验室研究结果是否可以转化为临床环境。方法：对59名肥胖者(N=59，14名男性，M-年龄=46.10，M-BMI=44.49)和大学生(N=58，15名男性，M-年龄=23.21，M-BMI=22.64)进行训练，使其对某些食物(GO)做出一致反应，而对其他项目(NO-GO)保持反应。在训练前和训练后都测量了对进行和不进行项目的评估，以及在培训中未使用的项目(未培训的)。结果：训练前，围棋、不围棋和未训练项的评价是匹配的；训练后，围棋项目的评价比不围棋(肥胖者和正常体重者p=0.031和p=0.002)和未训练者(正常体重者p=0.003)更积极。只有相对饥饿的参与者认为不去做的物品比去做和没有训练过的物品更具吸引力(不去做的贬值效应)。更重要的是，培训对食物评价的影响在两个参与者组之间没有差异。结论：肥胖和正常体重个体对食物评价的GO/NO-GO训练表现出相似的反应性，这表明来自实验室研究的见解可以转化为临床环境，以开发有效的干预措施来调节食物摄入量。
Objective: Not responding to appetitive food items in the go/no-go training has been shown to reduce the evaluation of these items in normal-weight university students. In this preregistered study, we administered an identical go/no-go training in both morbidly obese individuals and normal-weight university students, to assess whether findings from laboratory studies on go/no-go training performed in university environments can be translated to clinical settings. Method: Obese individuals (N = 59, 14 males, M-age = 46.10, M-BMI = 44.49) and university students (N = 58, 15 males, M-age = 23.21, M-BMI = 22.64) were trained to consistently respond to certain food items (go) and withhold responses to other items (no-go). Evaluations of the go and no-go items, along with items not used in the training (untrained), were measured both before and after the training. Results: Before the training, evaluations of go, no-go and untrained items were matched; after the training, go items were evaluated more positively than no-go (p = .031 and p = .002 in obese and normal-weight individuals) and untrained items (p = .003 in normal-weight individuals). Only relatively hungry participants rated no-go items as less attractive than both go and untrained items (no-go devaluation effect). More important, effects of the training on food evaluation did not differ between the two participant groups. Conclusions: Obese and normal-weight individuals showed similar responsivity to the go/no-go training on food evaluation, suggesting that insights from laboratory studies may be translated to clinical settings to develop effective interventions to regulate food intake.