Lorenzo D. Stafford , Charlie Gould , David Kelly , Matthew O. Parker , Jennifer Seddon , James Clay
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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.
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.