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高感知压力与人类感官特异性腹感的降低有关
Yuqing Yan1, Haiyang Yu1, Pengfei Han2
1Faculty of Psychology, Southwest University, Chongqing, China.
Physiology & behavior
|February 5, 2024
概括
高度的慢性压力会降低食物味道的感官特异性和感 (SSS),影响吃饭的回报. 互感觉意识与SSS正相关,这表明压力会影响我们对食物的体验.
科学领域:
- 神经科学是一个神经科学.
- 心理学 心理学 心理学
- 行为科学 行为科学
背景情况:
- 慢性压力与增加的食物摄入量有关.
- 改变感官特异性和 (SSS) 可能会调解这种效应.
- 了解压力对饮食行为的影响至关重要.
研究的目的:
- 调查慢性压力水平与感官特异性和感之间的关系.
- 探索整个感知意识和饮食行为在这种关系中的作用.
主要方法:
- 76名参与者根据感知压力量表 (PSS) 评分被分为高压力和低压力组.
- 参与者消费香牛奶或玉米随意,在吃饭前和吃饭后对食物/气味的喜好和欲望进行评分.
- 间接感应敏感性 (MAIA) 和饮食行为 (RISE-Q-15) 被评估.
主要成果:
- 与低压力组相比,高压力组表现出整体食品风味的鈍化SSS.
- 两组之间没有观察到嗅觉特异性腹感 (鼻或鼻) 的显著差异.
- 在所有参与者中,多维评估间接意识 (MAIA) 评分和SSS大小之间发现了积极的关联.
结论:
- 慢性感知压力可能会损害对食物味道的感官特异性和感,可能会影响进食奖励.
- 间接感知意识与特定感官和度的大小有关.
- 这些发现凸显了压力是饮食行为和奖励感知的复杂相互作用的一个因素.
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