Decision-making in eating behaviour: learning processes and individual differences

Abstract

El objetivo principal de la presente tesis doctoral ha sido evaluar la toma de decisiones en la conducta alimentaria desde una perspectiva de aprendizaje. Para ello, se han estudiado tres aspectos relacionados con este comportamiento: 1) el papel de la regulación emocional en el control y la selección de acciones (Capítulo 3); 2) cómo disminuir la saliencia de la claves contextuales que adquieren propiedades de incentivo ("wanting"), así como los comportamientos desadaptativos asociados en participantes que sufren frecuentemente episodios de craving por la comida (Capítulo 4); 3) el efecto del nivel de pericia en las medidas explícitas e implícitas (y la fuerza de su relación) del análisis hedónico y sensorial de alimentos ("liking") (Capítulo 5).

The main aim of this thesis was to increase our knowledge about food decision-making and food-seeking behaviour from a learning perspective. Specifically, three areas were investigated in the three experimental chapters (see Figure 6.1): - How differences in affect-driven impulsivity influence action control and selection as well as the interaction between these two processes (i.e., control over action selection). - How to reduce self-reported food craving (“wanting”) and related unhealthy eating behaviour (maladaptive effect of incentive cue salience) using a brief mindfulness-based intervention in young female cravers, both in the laboratory and a real-life context. - How differences in formal training (‘expert’ knowledge) influence brain activity as well as the strength of the relationship between implicit (EEG) and explicit (general sensory quality: visual, olfactive, and gustatory, as well as hedonic value judgments) measures of “liking” during the sensory and hedonic processing of beer.