回忆之前的饮酒经历会降低女性随后的饮酒动机

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Lorenzo D. Stafford , Charlie Gould , David Kelly , Matthew O. Parker , Jennifer Seddon , James Clay
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引用次数: 0

摘要

研究一直在证明酒精对记忆的影响,但记忆对预期饮酒行为的影响程度尚未得到广泛研究。在此,我们对食物领域的理论进行了调整和扩展,以探讨对之前饮酒事件的记忆是否会降低饮酒动机。女性参与者(N = 50)完成酒精使用障碍识别测试(AUDIT),然后接受提示,回忆之前的饮酒经历并估计摄入的酒精卡路里数(酒精提示,AC)或对照组(中性提示,NC)。然后,他们在自己的时间内饮用一杯酒精饮料,并估计随后的酒精摄入量。我们发现,与 NC 条件相比,AC 条件下完成饮酒的时间更长。此外,无论在哪种情况下,酒精(AUDIT)风险较高的人饮酒速度更快,并希望随后摄入更多的酒精。这些研究结果表明,对于女性来说,对之前饮酒经历的记忆会降低随后对酒精的渴望,这可能是避免过量饮酒的一种有效方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Recollecting a previous drinking episode reduces subsequent motivation for alcohol in females

Research has consistently demonstrated the effects of alcohol on memory, but the extent to which memory influences prospective drinking behaviour has not been studied extensively. Here, we adapt and extend theory from the food domain to explore whether memory for a previous drinking episode can reduce the motivation to consume alcohol. Female participants (N = 50) completed the Alcohol Use Disorder Identification Test (AUDIT) and were then cued to recall either a previous alcohol drinking episode and estimate the number of alcohol calories consumed (Alcohol Cue, AC) or a control (Neutral Cue, NC). They then consumed an alcoholic beverage in their own time followed by providing an estimate of subsequent alcohol intake. We found that the duration to finish the drink was longer in the AC versus NC condition. Additionally, irrespective of condition, those individuals at a higher alcohol (AUDIT) risk, consumed the drink at a faster rate and wished to consume more subsequent alcohol. These findings suggest that for females, memory for a previous drinking alcohol episode, reduces subsequent desire for alcohol and could offer a potentially useful way to help avoid excess alcohol consumption.

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来源期刊
Food Quality and Preference
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.
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