Yeomans Martin R, Mobini Sirous, Bertenshaw Emma J, Gould Natalie J
Department of Psychology, School of Life Sciences, University of Sussex, Brighton, BN1 9QH, UK.
Physiol Behav. 2009 Feb 16;96(2):244-52. doi: 10.1016/j.physbeh.2008.10.001. Epub 2008 Oct 17.
Previous research suggests that women scoring high on dietary restraint may be insensitive to flavour-flavour learning, but no study has yet explored this using the olfactory conditioning paradigm. Accordingly, 56 women who were sweet likers were classified as either high or low on both the Three Factor Eating Questionnaire restraint and disinhibition scales. They evaluated two odours before and after disguised pairings of one odour with 10% sucrose and the other with 0.01% quinine. Liking for the quinine-paired odour decreased post-training, with no effects of restraint or disinhibition. In contrast, the increase in liking for the sucrose-paired odour was significantly greater in women classified as scoring high in disinhibition, but was unaffected by restraint. Sweetness of the sucrose paired odour increased, and bitterness of the quinine-paired odour decreased, similarly in all groups. These data suggest that sensitivity of restrained eaters to flavour-based learning may result from their attitude to the food used as reinforcer rather than some basic failure in the learning process, and also suggest that women scoring high on disinhibition may show heightened sensitivity to hedonic cues.
先前的研究表明，在饮食抑制方面得分较高的女性可能对味道与味道之间的学习不敏感，但尚未有研究使用嗅觉条件范式对此进行探究。因此，56名喜欢甜食的女性在三因素饮食问卷的抑制和去抑制量表上被分为高分或低分。她们在一种气味与10%蔗糖、另一种气味与0.01%奎宁进行伪装配对前后，对两种气味进行了评估。训练后，对与奎宁配对的气味的喜爱程度降低，抑制或去抑制均无影响。相比之下，在去抑制方面得分高的女性中，对与蔗糖配对的气味的喜爱程度增加显著，但不受抑制的影响。在所有组中，与蔗糖配对的气味的甜度增加，与奎宁配对的气味的苦味降低情况类似。这些数据表明，节食者对基于味道的学习的敏感性可能源于他们对用作强化物的食物的态度，而非学习过程中的某些基本缺陷，并且还表明，在去抑制方面得分高的女性可能对享乐线索表现出更高的敏感性。
