Giving pork the chop: Response inhibition training to reduce meat intake
Giving pork the chop: Response inhibition training to reduce meat intake
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DOI：
10.1016/j.appet.2019.06.007
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发表时间：
2019-10-01
期刊：
影响因子：
5.4
通讯作者：
Lawrence, Natalia S.
中科院分区：
文献类型：
--
作者：
Camp, Bethany;Lawrence, Natalia S.
肉类消费对环境、健康和动物福利都有损害。尽管减少肉类摄入的兴趣越来越大，但许多人吃得太多了。这部分是由于吃肉带来的乐趣。研究使用go/no-go反应抑制训练（RIT）来减少零食的摄入量和奖励价值（喜欢）。然而，RIT尚未应用于肉类。我们调查了互联网上提供的带有肉类图片的RIT是否会减少肉类摄入量和相对于非食物控制RIT条件的喜好。参与者（N = 81）是肉食者，希望减少摄入量。他们在一周内完成了四次10分钟的训练。活跃的参与者抑制对肉类的反应，并对水果和蔬菜做出反应。在训练前和训练后一个月使用食物频率问卷测量肉类摄入量，并在训练期间每天记录一周的肉类日记。在训练前和训练后一个月测量了对肉类和其他食物的喜欢程度。两组的肉类摄入量在一个月内都有所减少，积极参与者的减少幅度明显大于对照组。在训练周期间，肉类摄入量没有差异。这两组都显示出肉类贬值，积极参与者显示出整体食品贬值幅度更大，这表明贬值效应具有一定的普遍性。减少肉类摄入的频率与积极参与者的肉类贬值有关，但与对照组无关。这些发现表明，肉类RIT有助于减少肉类摄入量和食物喜好。未来的研究应该进行更大规模的随机对照试验，以获得更长期的结果。
Meat consumption is damaging to the environment, health and animal welfare. Despite a growing interest in reducing meat intake, many people eat too much. This is partly due to the pleasure associated with eating meat. Research has used go/no-go response inhibition training (RIT) to reduce the intake and reward value (liking) of snack foods. However, RIT has not yet been applied to meat. We investigated whether an internet-delivered RIT with meat pictures would reduce meat intake and liking relative to a non-food control RIT condition. Participants (N = 81) were meat eaters with a desire to reduce their intake. They completed four 10-min training sessions in one week. Active participants inhibited responses to meat, and responded to fruits and vegetables. Meat intake was measured using food frequency questionnaires at pre- and one month post-training, and a daily meat diary for one week during training. Liking of meat and other foods was measured at pre- and one month post-training. There was a reduction in meat intake over one month in both groups, with active participants showing a significantly larger decrease than controls. Conditions did not differ in meat intake during the training week. Both groups showed a devaluation of meat, with active participants showing a significantly larger devaluation of food overall, suggesting some generalisation of devaluation effects. The reduced frequency of meat intake was associated with greater devaluation of meat in active but not control participants. These findings suggest that meat RIT helps to reduce meat intake and food liking. Future research should conduct larger randomised controlled trials with longer-term outcomes.