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.
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DOI：
10.1098/rsos.210666
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发表时间：
2021-08
影响因子：
3.5
通讯作者：
Adams RC
中科院分区：
文献类型：
--
作者：
Tzavella L;Lawrence NS;Button KS;Hart EA;Holmes NM;Houghton K;Badkar N;Macey E;Braggins AJ;Murray FC;Chambers CD;Adams RC
抑制控制训练对行为的影响(例如，更健康的食物选择)可以由训练刺激的情感评估的变化驱动，理论模型表明，行动倾向的变化可能是一种补充机制。在这项预先登记的研究中，我们调查了针对食物的GO/NO-GO训练对健康参与者的动作倾向、喜好和冲动选择的影响。在训练任务中，能量密集型食物被分配到三种条件之一：100%抑制(NO-GO)、0%抑制(GO)或50%抑制(对照组)。在训练前后对每个条件下的自动动作倾向和喜好进行测量。我们发现，训练没有导致对经过训练的食物(去和不去相对于对照)的方法偏差的改变，但我们在解释这一发现时值得谨慎，因为对于所采用的方法-避免任务，有重要的限制需要考虑。只有轶事证据表明这对食物喜好有影响，但有证据表明在训练期间进行了权变学习，与训练后的对照食物相比，参与者在训练后选择禁食的可能性平均较小。我们从方法论和理论两个角度对这些发现进行了讨论，并建议进一步研究训练效果背后的作用机制。
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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