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Related Experiment Video

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A General Method for Evaluating Incubation of Sucrose Craving in Rats
12:44

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Published on: November 4, 2011

Implicit approach-avoidance associations for craved food cues.

Eva Kemps1, Marika Tiggemann, Rachel Martin

  • 1School of Psychology, Flinders University, Adelaide, Australia. eva.kemps@flinders.edu.au

Journal of Experimental Psychology. Applied
|February 21, 2013
PubMed
Summary

This study shows that people have automatic approach biases toward chocolate, which are linked to cravings. These biases can be modified through training, potentially helping to reduce unwanted food cravings.

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Area of Science:

  • Psychology
  • Neuroscience
  • Behavioral Science

Background:

  • Implicit approach associations are established for substances like alcohol and tobacco.
  • Such associations in the food craving domain are less understood.
  • Understanding these biases is crucial for addressing problem eating behaviors.

Purpose of the Study:

  • To establish and modify implicit approach-avoidance associations with food cues, specifically chocolate.
  • To investigate the relationship between approach bias and chocolate craving.
  • To explore the potential for retraining these biases to curb cravings.

Main Methods:

  • Two experiments utilizing a pictorial implicit association task (IAT) were conducted.
  • Experiment 1 assessed approach-avoidance associations with chocolate cues in 48 undergraduate women.
  • Experiment 2 involved training 96 undergraduate women to associate chocolate cues with approach or avoid words.

Main Results:

  • Participants showed a significant approach bias towards chocolate cues, positively correlated with craving levels.
  • Training successfully modified these associations: the approach group strengthened them, while the avoid group weakened them.
  • The approach group reported increased cravings post-training, whereas the avoid group reported decreased cravings.

Conclusions:

  • Implicit approach biases extend to the food domain, particularly for chocolate, and are linked to craving intensity.
  • These food-related approach biases are malleable and can be altered through targeted training.
  • Modifying approach biases offers a promising avenue for interventions aimed at reducing problematic food cravings and eating behaviors.