I smell it, I (do not) want it - the influence of food odor on inhibition in restrained and non-restrained eaters

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-02-10 DOI:10.1016/j.foodqual.2025.105470

Shir Berebbi , Yuval Seror , Eyal Kalanthroff

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引用次数: 0

Abstract

We are constantly surrounded by many food cues that can influence our eating behaviors, both consciously and nonconsciously. Previous research showed that exposure to food cues leads to decreased inhibition in non-restrained eaters and increased inhibition in restrained eaters. However, these studies were solely conducted using the visual domain, using images of food as food cues. Unlike the visual system, the olfactory system is less controlled, and its effect is less accessible to conscious awareness. Therefore, the current study investigated whether the effect of food cues on inhibition extends to the olfactory modality. Fifty-two females, 26 restrained and 26 non-restrained eaters completed two blocks of the stop-signal task: one while being primed with food odor (caramel extract) and one with no odor. The non-restrained group exhibited poorer inhibition when primed with a food odor compared to the no-odor condition. In contrast, the restrained eaters group showed greater inhibition when primed with a food odor compared to the no-odor condition. Our results replicated previous studies that used visual food stimuli but extended the literature by showing that the association between food cues and inhibition in restrained eaters is strong, automatic, and potentially exists at the nonconscious level.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.