Laura Dondzilo, Andrea Phillipou, Stephanie Miles, Nienke Jonker, Emily Jeffery, Colin MacLeod
{"title":"神经性厌食症患者根据卡路里含量对食物进行分类的认知偏差","authors":"Laura Dondzilo, Andrea Phillipou, Stephanie Miles, Nienke Jonker, Emily Jeffery, Colin MacLeod","doi":"10.1007/s10608-023-10462-w","DOIUrl":null,"url":null,"abstract":"<h3 data-test=\"abstract-sub-heading\">Background</h3><p>This research proposes that cognitive biases involving the categorisation of food in terms of calorie content may contribute to restrictive eating in anorexia nervosa (AN). The current study sought to discriminate the validity of two novel hypotheses: (1) People with AN more readily categorise food in terms of calorie content rather than in terms of alternative dimensions (e.g., tastiness), and (2) people with AN have difficulty reclassifying food initially categorised in terms of calorie content, in terms of alternative dimensions.</p><h3 data-test=\"abstract-sub-heading\">Methods</h3><p>To test these hypotheses, a novel food categorisation task was developed and delivered to people with a self-reported lifetime diagnosis of AN (<i>N</i> = 48) and to people with no history of an eating disorder (<i>N</i> = 133). Participants categorised food in terms of calorie content or tastiness.</p><h3 data-test=\"abstract-sub-heading\">Results</h3><p>Results revealed that the AN group, relative to the comparison group, was faster to categorise food in terms of calorie content and slower to reclassify food initially categorised in terms of calorie content.</p><h3 data-test=\"abstract-sub-heading\">Conclusions</h3><p>These findings suggest that AN is characterised by both an inflated tendency to categorise food in terms of calorie content and to become subsequently stuck on this categorisation.</p>","PeriodicalId":48316,"journal":{"name":"Cognitive Therapy and Research","volume":null,"pages":null},"PeriodicalIF":2.8000,"publicationDate":"2024-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Cognitive biases involving readiness to categorise food in terms of calorie content in anorexia nervosa\",\"authors\":\"Laura Dondzilo, Andrea Phillipou, Stephanie Miles, Nienke Jonker, Emily Jeffery, Colin MacLeod\",\"doi\":\"10.1007/s10608-023-10462-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<h3 data-test=\\\"abstract-sub-heading\\\">Background</h3><p>This research proposes that cognitive biases involving the categorisation of food in terms of calorie content may contribute to restrictive eating in anorexia nervosa (AN). The current study sought to discriminate the validity of two novel hypotheses: (1) People with AN more readily categorise food in terms of calorie content rather than in terms of alternative dimensions (e.g., tastiness), and (2) people with AN have difficulty reclassifying food initially categorised in terms of calorie content, in terms of alternative dimensions.</p><h3 data-test=\\\"abstract-sub-heading\\\">Methods</h3><p>To test these hypotheses, a novel food categorisation task was developed and delivered to people with a self-reported lifetime diagnosis of AN (<i>N</i> = 48) and to people with no history of an eating disorder (<i>N</i> = 133). Participants categorised food in terms of calorie content or tastiness.</p><h3 data-test=\\\"abstract-sub-heading\\\">Results</h3><p>Results revealed that the AN group, relative to the comparison group, was faster to categorise food in terms of calorie content and slower to reclassify food initially categorised in terms of calorie content.</p><h3 data-test=\\\"abstract-sub-heading\\\">Conclusions</h3><p>These findings suggest that AN is characterised by both an inflated tendency to categorise food in terms of calorie content and to become subsequently stuck on this categorisation.</p>\",\"PeriodicalId\":48316,\"journal\":{\"name\":\"Cognitive Therapy and Research\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-01-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cognitive Therapy and Research\",\"FirstCategoryId\":\"102\",\"ListUrlMain\":\"https://doi.org/10.1007/s10608-023-10462-w\",\"RegionNum\":3,\"RegionCategory\":\"心理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"PSYCHOLOGY, CLINICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cognitive Therapy and Research","FirstCategoryId":"102","ListUrlMain":"https://doi.org/10.1007/s10608-023-10462-w","RegionNum":3,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"PSYCHOLOGY, CLINICAL","Score":null,"Total":0}
Cognitive biases involving readiness to categorise food in terms of calorie content in anorexia nervosa
Background
This research proposes that cognitive biases involving the categorisation of food in terms of calorie content may contribute to restrictive eating in anorexia nervosa (AN). The current study sought to discriminate the validity of two novel hypotheses: (1) People with AN more readily categorise food in terms of calorie content rather than in terms of alternative dimensions (e.g., tastiness), and (2) people with AN have difficulty reclassifying food initially categorised in terms of calorie content, in terms of alternative dimensions.
Methods
To test these hypotheses, a novel food categorisation task was developed and delivered to people with a self-reported lifetime diagnosis of AN (N = 48) and to people with no history of an eating disorder (N = 133). Participants categorised food in terms of calorie content or tastiness.
Results
Results revealed that the AN group, relative to the comparison group, was faster to categorise food in terms of calorie content and slower to reclassify food initially categorised in terms of calorie content.
Conclusions
These findings suggest that AN is characterised by both an inflated tendency to categorise food in terms of calorie content and to become subsequently stuck on this categorisation.
期刊介绍:
Cognitive Therapy and Research (COTR) focuses on the investigation of cognitive processes in human adaptation and adjustment and cognitive behavioral therapy (CBT). It is an interdisciplinary journal welcoming submissions from diverse areas of psychology, including cognitive, clinical, developmental, experimental, personality, social, learning, affective neuroscience, emotion research, therapy mechanism, and pharmacotherapy.