Taste manipulation during a food cue-reactivity task: Effects on cue-elicited food craving and subsequent food intake among individuals with overweight and obesity.

08:00 EDT 29th March 2019 | BioPortfolio

Summary of "Taste manipulation during a food cue-reactivity task: Effects on cue-elicited food craving and subsequent food intake among individuals with overweight and obesity."

Food cue-reactivity tasks are used to induce and evaluate food cravings. Extant research has implicated the role of tasting foods in heightening cue-elicited food craving. The present study was the first to evaluate a taste manipulation during a food cue-reactivity task to optimize cue-elicited craving and predict food intake. Participants with overweight/obesity (N = 35; M age = 33.46 years [SD = 13.27]; M BMI = 32.91 kg/m [SD = 5.34]) engaged in one laboratory session and were randomized to a 'No Taste' or 'Taste' condition. All participants reported baseline food craving and observed two types of high-calorie food cues during a cue-reactivity task: photographic and real foods. The Taste group tasted real food cues and the No Taste group did not. Cue-elicited craving was assessed after the presentation of each food cue. Calorie intake of palatable foods was subsequently measured during a bogus taste test. Results indicated that cue-elicited craving to high-calorie foods was greater for the No Taste relative to the Taste group and that calorie intake was greater for the Taste relative to the No Taste group; both effects were nonsignificant, but of medium-size. Cue-elicited craving was significantly greater following exposure to high-calorie real food cues compared to photographic food cues. Results provide initial evidence that presenting high-calorie real (vs. photographic) food cues and forgoing taste manipulation during a food cue-reactivity task may optimize cue-elicited craving, and that taste manipulation could increase subsequent food intake. Future research should be conducted to replicate findings in larger samples with greater power to detect significant effects.


Journal Details

This article was published in the following journal.

Name: Eating behaviors
ISSN: 1873-7358
Pages: 61-66


DeepDyve research library

PubMed Articles [20938 Associated PubMed Articles listed on BioPortfolio]

Association between impulsivity and neural activation to alcohol cues in heavy drinkers.

This study examines associations between two measures of impulsivity and brain response to alcohol taste cues. Impulsivity is both a risk factor for and a consequence of alcohol use and misuse. Fronto...

Conditioned taste aversion versus avoidance: A re-examination of the separate processes hypothesis.

Rats not only avoid ingesting a substance associated with LiCl toxicosis, but they display rejection reflexes (e.g., gapes) to its taste; this latter response is thought to reflect disgust or taste av...

Intraoral trigeminal-mediated sensations influencing taste perception: a systematic review.

Food perception is a multimodal sensation which implies cross-modal interplays. Tactile, thermal, painful and kinesthetic stimuli arising from food intake may impact on flavor perception, especially t...

Sensory nutrition: The role of taste in the reviews of commercial food products.

Many factors play a role in choosing what to eat or drink. We explored the role of sensation to explain these differences, drawing on consumer reviews for commercially available food products sold thr...

Sweet cognition: The differential effects of glucose consumption on attentional food bias in individuals of lean and obese status.

In general, glucose consumption improves cognitive performance; however, it is unknown whether glucose specifically enhances attentional food bias, and how this process may vary by BMI status. We hypo...

Clinical Trials [6115 Associated Clinical Trials listed on BioPortfolio]

Evaluating Taste and Smell Function and Food and Taste Preferences of Head and Neck Cancer Patients During Radiation Therapy/Chemotherapy

Changes to taste and smell have been reported in head and neck cancer patients who undergo radiation and chemotherapy. This may cause food to be unappealing and can lead to a reduced food...

Taste Changes With Bariatric Surgery

It is commonly believed that a link exists between BMI and taste perception. One group of researchers observed that women who are obese experience reduced taste sensitivity when compared t...

Genetic Predisposition to Food Cue Reactivity in Children

This study assesses the associations between genetic factors, food-cue-related neural reactivity, self-regulatory capacity, eating in the absence of hunger (EAH), and adiposity gain in chi...

Memory-Updating Technique to Reduce Food Craving and High Calorie Food Intake Among Individuals With Overweight/Obesity

This study will evaluate the effects of retrieval-extinction (R-E) training on responding to high calorie foods including self-report craving, physiological responding, and high calorie fo...

Does Sweet Taste Potentiate Nicotine Cue Reactivity?

The investigators' aim is to test the prediction that sweet taste perception enhances the ability of nicotine to induce neural plastic changes in brain reward circuits to increase the sali...

Medical and Biotech [MESH] Definitions

The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.

The observation and analysis of movements in a task with an emphasis on the amount of time required to perform the task.

Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).

Adjustment and manipulation of the vertebral column.

Any agent that adds not only sweet taste but some energy value to food. They include natural sugars such as SUCROSE; FRUCTOSE; and GALACTOSE; and certain SUGAR ALCOHOLS.

Quick Search

DeepDyve research library

Relevant Topics

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...

Obesity is the condition in which excess fat has accumulated in the body (mostly in subcutaneous tissues). clinical obesity is considered to be present when a person has a BMI of over 30 (Oxford Dictionary of Medicine). It is becoming increasing common i...

Diabetes Diabetes Endocrine Disorders Obesity Oxycontin Renal Disease Thyroid Disorders Endocrinology is the study of the endocrine glands and the hormones that they secrete (Oxford Medical Dictionary). There are several g...

Searches Linking to this Article