Journal article Open Access

Training inhibitory control: Recipe for resisting sweet temptations. Appetite, 56, 345-349

Houben, Katrijn; Jansen, Anita


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  <identifier identifierType="URL">https://zenodo.org/record/894400</identifier>
  <creators>
    <creator>
      <creatorName>Houben, Katrijn</creatorName>
      <givenName>Katrijn</givenName>
      <familyName>Houben</familyName>
    </creator>
    <creator>
      <creatorName>Jansen, Anita</creatorName>
      <givenName>Anita</givenName>
      <familyName>Jansen</familyName>
    </creator>
  </creators>
  <titles>
    <title>Training inhibitory control: Recipe for resisting sweet temptations. Appetite, 56, 345-349</title>
  </titles>
  <publisher>Zenodo</publisher>
  <publicationYear>2010</publicationYear>
  <dates>
    <date dateType="Issued">2010-12-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://zenodo.org/record/894400</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.appet.2010.12.017</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">When inhibitory control is lacking, people are more prone to indulge in high calorie food. This research examined whether training to inhibit food-related responses renders one less susceptible to temptations of high calorie food. Trait chocolate lovers were divided into three conditions: participants either consistently inhibited responding to chocolate stimuli (chocolate/no-go condition), consistently responded to chocolate stimuli (chocolate/go condition), or responded to chocolate stimuli only during half the trials (control condition). Chocolate consumption was measured following the manipulation with a taste test. Chocolate consumption did not differ between the control condition and the chocolate/go condition, and increased as a function of dietary restraint in both conditions. In the chocolate/no-go condition, however, chocolate consumption was significantly reduced, and higher levels of dietary restraint were associated with decreased chocolate intake. These findings demonstrate that repeatedly practicing inhibitory control over food-related responses can help people regain control over the consumption of high calorie food.</description>
  </descriptions>
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