Dual-process models integrate deliberative and impulsive mental systems and predict dietary behaviours better than deliberative processes alone. Computerized tasks such as the Go/No-Go, Stop-Signal, Approach-Avoidance, and Evaluative Conditioning have been used as interventions to directly alter implicit biases. This meta-analysis examines the effects of these tasks on dietary behaviours, explores potential moderators of effectiveness, and examines implicit bias change as a proposed mechanism. Thirty randomized controlled trials testing implicit bias interventions (47 comparisons) were included in a random-effects meta-analysis, which indicated small cumulative effects on eating-related behavioural outcomes (g =-0.17, CI95 = [-0.29;-0.05], p ALTERING IMPLICIT PROCESSES IN EATING-META-ANALYSIS 2 = .01) and implicit biases (g =-0.18, CI95 = [-0.34;-0.02], p = .02). Task type moderated these effects, with Go/No-Go tasks producing larger effects than other tasks. Effects of interventions on implicit biases were positively related to effects on eating behaviour (B = 0.42, CI95 = [0.02; 0.81], p = .03). Go/No-Go tasks seem to have most potential for altering dietary behaviours through implicit processes. While changes in implicit biases seem related to the effects of these interventions on dietary outcomes, more research should explore whether repeated exposure to implicit bias interventions may have any practical intervention value in real world settings.

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This systematic review provides an up-to-date analysis of existing literature about Virtual Reality (VR) and prejudice. How has VR been used in studying intergroup attitudes, bias and prejudice, are VR interventions effective at reducing prejudice, and what methodological advantages and limitations does VR provide compared to traditional methods are the questions we aim to answer. The included studies had to use VR to create an interaction with one or more avatars belonging to an outgroup, and/or embodiment in an outgroup member; furthermore, they had to be quantitative and peer-reviewed. The review of the 64 included studies shows the potential of VR contact to improve intergroup relations. Nevertheless, the results suggest that under certain circumstances VR contact can increase prejudice as well. We discuss these results in relation to the intergroup perspective (i.e., minority or majority) and target minority groups used in the studies. An analysis of potential mediators and moderators is also carried out. We then identify and address the most pressing theoretical and methodological issues concerning VR as a method to reduce prejudice.

Go/No‐Go tasks, which require participants to inhibit automatic responses to images of palatable foods, have shown diagnostic value in quantifying food‐related impulses. Moreover, they have shown potential for training to control impulsive eating. To test the hypothesis that training modulates early neural markers of response inhibition, the current study investigated how the N2 event‐related brain potential to high‐ and low‐calorie food images changes along Go‐/No‐Go training and how the N2 is related to later eating behavior. 50 healthy adults, (mBMI = 23.01) first completed a food Go/No‐Go task in which high‐ and low‐calorie food images were accompanied by Go‐and No‐Go‐cues with equal frequency. Participants then completed a training block in which high‐calorie foods were predominantly paired with a No‐Go cue and the low‐calorie foods with a Go cue, followed by a block with reversed coupling (order of the training blocks counterbalanced between participants). After each training, there was a snacking opportunity during which calorie intake was measured. Against our preregistered hypotheses, the N2‐amplitudes were not significantly affected by the calorie‐content and there was no training‐related modulation in the N2. In addition , food intake was not influenced by the preceding training blocks and the N2 amplitude did not predict the food intake. Our study suggests that the link between N2 obtained in a food‐related Go/No‐Go task and impulse control is not clear‐cut and may be limited to specific task characteristics. The results are of high importance as they question the previously assumed mechanism of Go/No‐Go training in food‐related inhibitory control.