Aulbach Matthias Burkard, Knittle Keegan, van Beurden Samantha Barbara, Haukkala Ari, Lawrence Natalia S
Faculty of Social Sciences, Department of Social Research, University of Helsinki, Unioninkatu 37, 00014, Helsinki, Finland.
Faculty of Social Sciences, Department of Social Research, University of Helsinki, Unioninkatu 37, 00014, Helsinki, Finland.
Appetite. 2021 Oct 1;165:105315. doi: 10.1016/j.appet.2021.105315. Epub 2021 May 17.
Food Go/No-Go training aims to alter implicit food biases by creating associations between perceiving unhealthy foods and withholding a dominant response. Asking participants to repeatedly inhibit an impulse to approach unhealthy foods can decrease unhealthy food intake in laboratory settings. Less is known about how people engage with app-based Go/No-Go training in real-world settings and how this might relate to dietary outcomes. This pragmatic observational study investigated associations between the number of completed app-based food Go/No-Go training trials and changes in food intake (Food Frequency Questionnaire; FFQ) for different healthy and unhealthy food categories from baseline to one-month follow-up. In total, 1234 participants (m = 29 kg/m, m = 43years, 69% female) downloaded the FoodT app and completed food-Go/No-Go training at their own discretion (mean number of completed sessions = 10.7, sd = 10.3, range: 1-122). In pre-registered analyses, random-intercept linear models predicting intake of different foods, and controlled for baseline consumption, BMI, age, sex, smoking, metabolic syndrome, and dieting status, revealed small, significant associations between the number of completed training trials and reductions in unhealthy food intake (b = -0.0005, CI= [-0.0007;-0.0003]) and increases in healthy food intake (b = 0.0003, CI = [0.0000; 0.0006]). These relationships varied by food category, and exploratory analyses suggest that more temporally spaced training was associated with greater changes in dietary intake. Taken together, these results imply a positive association between the amount of training completed and beneficial changes in food intake. However, the results of this pragmatic study should be interpreted cautiously, as self-selection biases, motivation and other engagement-related factors that could underlie these associations were not accounted for. Experimental research is needed to rule out these possible confounds and establish causal dose-response relationships between patterns of engagement with food Go/No-Go training and changes in dietary intake.
食物“去/不去”训练旨在通过在感知不健康食物与抑制主导反应之间建立关联来改变内隐食物偏见。要求参与者反复抑制接近不健康食物的冲动，可在实验室环境中减少不健康食物的摄入量。对于人们在现实环境中如何参与基于应用程序的“去/不去”训练，以及这与饮食结果之间可能存在怎样的关联，我们了解得较少。这项实用的观察性研究调查了从基线到1个月随访期间，基于应用程序完成的食物“去/不去”训练试验次数与不同健康和不健康食物类别的食物摄入量变化（食物频率问卷；FFQ）之间的关联。共有1234名参与者（平均体重指数m = 29 kg/m²，平均年龄m = 43岁，69%为女性）下载了FoodT应用程序，并自行完成了食物“去/不去”训练（平均完成训练次数 = 10.7，标准差sd = 10.3，范围：1 - 122）。在预先注册的分析中，预测不同食物摄入量的随机截距线性模型，并对基线摄入量、体重指数、年龄、性别、吸烟、代谢综合征和节食状态进行了控制，结果显示完成训练试验次数与不健康食物摄入量减少（b = -0.0005，置信区间CI = [-0.0007; -0.0003]）以及健康食物摄入量增加（b = 0.0003，置信区间CI = [0.0000; 0.0006]）之间存在微小但显著的关联。这些关系因食物类别而异，探索性分析表明，时间间隔更长的训练与饮食摄入量的更大变化相关。综上所述，这些结果表明完成训练的量与食物摄入量的有益变化之间存在正相关。然而，这项实用研究的结果应谨慎解读，因为未考虑到可能构成这些关联基础的自我选择偏差、动机和其他参与相关因素。需要进行实验研究以排除这些可能的混杂因素，并确立食物“去/不去”训练参与模式与饮食摄入量变化之间的因果剂量反应关系。
