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Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level’s impact on reward discounting
Some previous studies have shown that an increase in blood glucose level makes people more future oriented, however, results are inconsistent, other studies failing to replicate this effect. Here, we tested whether psychological factors (in this instance, perception of food pleasantness after consum...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8351949/ https://www.ncbi.nlm.nih.gov/pubmed/34370769 http://dx.doi.org/10.1371/journal.pone.0255484 |