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Modifying food items valuation and weight with gamified executive control training
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 impro...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Royal Society
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150012/ https://www.ncbi.nlm.nih.gov/pubmed/34084536 http://dx.doi.org/10.1098/rsos.191288 |
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author | Najberg, Hugo Rigamonti, Maurizio Mouthon, Michael Spierer, Lucas |
author_facet | Najberg, Hugo Rigamonti, Maurizio Mouthon, Michael Spierer, Lucas |
author_sort | Najberg, Hugo |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8150012 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | The Royal Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-81500122021-06-02 Modifying food items valuation and weight with gamified executive control training Najberg, Hugo Rigamonti, Maurizio Mouthon, Michael Spierer, Lucas R Soc Open Sci Psychology and Cognitive Neuroscience 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. The Royal Society 2021-05-26 /pmc/articles/PMC8150012/ /pubmed/34084536 http://dx.doi.org/10.1098/rsos.191288 Text en © 2021 The Authors. https://creativecommons.org/licenses/by/4.0/Published by the Royal Society under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, provided the original author and source are credited. |
spellingShingle | Psychology and Cognitive Neuroscience Najberg, Hugo Rigamonti, Maurizio Mouthon, Michael Spierer, Lucas Modifying food items valuation and weight with gamified executive control training |
title | Modifying food items valuation and weight with gamified executive control training |
title_full | Modifying food items valuation and weight with gamified executive control training |
title_fullStr | Modifying food items valuation and weight with gamified executive control training |
title_full_unstemmed | Modifying food items valuation and weight with gamified executive control training |
title_short | Modifying food items valuation and weight with gamified executive control training |
title_sort | modifying food items valuation and weight with gamified executive control training |
topic | Psychology and Cognitive Neuroscience |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8150012/ https://www.ncbi.nlm.nih.gov/pubmed/34084536 http://dx.doi.org/10.1098/rsos.191288 |
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