Taste Manipulation during a Food Cue-Reactivity Task

These data were collected to test the primary hypothesis that tasting high-calorie foods during a food cue-reactivity task would evoke stronger craving relative to not tasting (i.e., only observing) high-calorie foods. The data indicated that tasting high-calorie foods suppressed cue-elicited food craving compared to not tasting high-calorie foods (a nonsignificant, though medium-sized effect). The taste manipulation did not affect calorie intake during a subsequent bogus taste test. Results also indicated that cue-elicited food craving to in vivo food cues elicited stronger craving than photographic food cues. The data included in this upload include basic demographic variables, baseline craving, cue-elicited craving ratings in response to food cues, divided by cue type (low-, high-calorie) and cue mode (photographic, in vivo), and total calorie intake during the bogus taste test. Baseline and cue-elicited craving ratings reflect sum scores from the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (FCQ-S). Cue-elicited craving was assessed after the administration of each food cue presented during a food cue-reactivity task (8 low-calorie and 8 high-calorie food cues, divided evenly between photographic and in vivo food cues). Craving scores were averaged across the 3-item FCQ-S ratings by cue type and cue mode to produce four cue-elicited craving scores (low-calorie photographic, low-calorie in vivo, high-calorie photographic, high-calorie in vivo). During in vivo food cue trials, participants randomized to the No Taste group closely observed, but were unable to taste food cues, whereas participants randomized to the Taste group closely observed and then consumed the food cues (this was the only difference between groups). After the food cue-reactivity task, participants engaged in a 10-min bogus taste test of 4 high-calorie foods. Total grams of food consumed was converted to total calories consumed based on the manufacturer's nutrition information.本数据集旨在验证核心研究假设：在食物线索反应任务（food cue-reactivity task）中，品尝高热量食物相较于仅观察高热量食物，会引发更强的进食渴求感。数据分析结果显示，相较于未品尝高热量食物的组别，品尝高热量食物会抑制线索引发的进食渴求感（该效应虽为中等效应量，但未达到统计学显著性）。味觉操纵未对后续模拟味觉测试中的热量摄入产生影响。研究结果同时显示，实景实物食物线索（in vivo）所引发的进食渴求感显著高于图片食物线索。 本次上传的数据集包含以下内容：基础人口统计学变量、基线进食渴求感评分、针对食物线索的线索引发进食渴求感评分（按线索类型分为低热量、高热量两类，按线索呈现方式分为图片、实景实物两类），以及模拟味觉测试期间的总热量摄入。基线进食渴求感评分与线索引发进食渴求感评分，均取自状态型食物渴求问卷（FCQ-S）中包含3个题目的「强烈进食欲望」分量表的总分。在食物线索反应任务中，每呈现一种食物线索后，即对被试的线索引发进食渴求感进行评估，本次任务共包含8个低热量与8个高热量食物线索，其中图片线索与实景实物线索各占一半。研究人员按线索类型与呈现方式，对3道FCQ-S题目的渴求感评分进行平均，最终得到四类线索引发的进食渴求感评分：低热量图片线索、低热量实景实物线索、高热量图片线索、高热量实景实物线索。在实景实物食物线索试次中，被随机分配至无品尝组的被试仅可近距离观察食物线索，无法品尝；而被分配至品尝组的被试可在近距离观察后食用该食物线索，两组仅存在这一处差异。食物线索反应任务结束后，所有被试需完成一项时长10分钟的模拟味觉测试，测试食物为4种高热量食品。研究人员根据食品生产商提供的营养成分信息，将被试食用的食物总克数转换为总热量摄入值。