The affective priming paradigm as an indirect measure of food attitudes and related choice behaviour

Tzavella, Loukia; Maizey, Leah; Lawrence, Andrew David; Chambers, Christopher D.

doi:10.3758/s13423-020-01764-1

Cited by 8 publications

(12 citation statements)

References 47 publications

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“…In line with previous studies, our findings demonstrate affective priming even with this modified version of the APP, confirming that APP can be used as an implicit measure of cognitive attitudes (e.g., Tzavella et al, 2020 ).…”

Section: Discussionsupporting

confidence: 92%

“…APE has been shown with different combinations of prime-target, such as word-word (e.g., Fazio et al, 1986 ; Bargh et al, 1996 ; Klauer et al, 1997 ; Hermans et al, 2001 ) as well as picture-word (e.g., Spruyt et al, 2002 , 2018 ), and picture-picture (e.g., Hermans et al, 1994 ; Lugli et al, 2014 ), with either evaluative (e.g., Fazio et al, 1986 ; Hermans et al, 1994 , 2001 ; Bargh et al, 1996 ; Klauer et al, 1997 ; Wu et al, 2021 ), pronunciation (e.g., De Houwer et al, 1998 ), and lexical decision (e.g., Wentura, 2000 ) tasks. Most importantly, APP has been used as an indirect measure of other attitudes, such as food liking (e.g., Tzavella et al, 2020 ). In particular, Tzavella et al ( 2020 ) asked participants to respond to the valence (positive-negative) of target words (e.g., smile) after briefly seeing prime images of healthy (e.g., watermelon) or unhealthy (e.g., crisps) foods that were then masked.…”

Section: Introductionmentioning

confidence: 99%

“…Most importantly, APP has been used as an indirect measure of other attitudes, such as food liking (e.g., Tzavella et al, 2020 ). In particular, Tzavella et al ( 2020 ) asked participants to respond to the valence (positive-negative) of target words (e.g., smile) after briefly seeing prime images of healthy (e.g., watermelon) or unhealthy (e.g., crisps) foods that were then masked. Results showed robust priming effects for both healthy and unhealthy foods, providing strong evidence that the APP can be used as an indirect measure of other attitudes (i.e., food liking).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessing Interpersonal Proximity Evaluation in the COVID-19 Era: Evidence From the Affective Priming Task

Scerrati

D’Ascenzo²,

Nicoletti³

et al. 2022

Front. Psychol.

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Social proximity has since ever been evaluated as positive. However, the outbreak of the COVID-19 pandemic has dramatically reduced our social relations to avoid spreading the contagion. The present study aims to investigate people's current assessment of social proximity by using an affective priming paradigm (APP). We hypothesized that if our evaluation of social proximity is positive, then words with positive valence (e.g., relaxed) should be processed faster when preceded by images of social proximity than social distancing. On the contrary, if our evaluation of social proximity is turning negative, then words with a negative valence (e.g., sad) should be processed faster when preceded by images of social proximity than social distancing. To this end, we presented participants with prime images showing line drawings representing humans in situations of proximity or distancing and asked them to evaluate the valence (i.e., positive or negative) of a subsequent target word. In a follow-up session, the same participants evaluated the prime images as being positively or negatively valenced. Results showed that a large subset of participants who rated the prime images of social proximity as positive also processed positive words faster when these were preceded by images of social proximity than social distancing. Conversely, a smaller subset of participants who rated the prime images of social proximity as less positive processed negative words faster when these were preceded by images of social proximity than social distancing. These results suggest individual differences in the assessment of social proximity likely driven by the pandemic.

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Section: Discussionsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Assessing Interpersonal Proximity Evaluation in the COVID-19 Era: Evidence From the Affective Priming Task

Scerrati

D’Ascenzo²,

Nicoletti³

et al. 2022

Front. Psychol.

View full text Add to dashboard Cite

show abstract

“…In APP, consumers undertake a categorisation task with target words preceded by food primes. The APP has been confirmed as a robust indirect measure of food enjoyment, although there is not enough evidence of its utility to measure eating behaviours [ 32 ].…”

Section: Complementary Measures For Consumer Researchmentioning

confidence: 99%

Sensory Analysis and Consumer Research in New Meat Products Development

Ruíz‐Capillas

Herrero

Pintado

et al. 2021

Foods

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This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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“…The affective priming paradigm (APP) was adapted from a previous study that assessed its utility as an indirect measure of food liking ( Tzavella et al, 2020 ). It involved an evaluative categorisation task, in which participants had to categorise words (i.e., targets) as either positive or negative, as fast, and as accurately as possible, when these were preceded by selected stimuli (i.e., primes).…”

Section: Methodsmentioning

confidence: 99%

Explicit and Implicit Devaluation Effects of Food-Specific Response Inhibition Training

Tzavella

Chambers

2023

Journal of Cognition

Self Cite

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The overvaluation of reward-associated stimuli such as energy-dense foods can drive compulsive eating behaviours, including overeating. Previous research has shown that training individuals to inhibit their responses towards appetitive stimuli can lead to their devaluation, providing a potential avenue for behaviour change. Over two preregistered experiments, we investigated whether training participants to inhibit their responses to specific foods would be effective in reducing their evaluations when these were assessed using both explicit and implicit measures. Participants completed an online session of go/no-go training with energy-dense foods that were consistently associated with either responding (go) or inhibiting a response (no-go). An ‘explicit’ devaluation effect was expected as a reduction in self-reported liking from pre-to post-training for no-go items compared to both go items and foods that were not presented during training (untrained items). An ‘implicit’ devaluation effect was then measured using the affective priming paradigm, by comparing differences in reaction times for congruent and incongruent trials (i.e., priming effects) between food primes. Experiment 1 revealed conclusive evidence for small-to-medium devaluation effects both in terms of explicit ratings and priming effects. We also observed that the priming effect for no-go items was close to zero. Experiment 2 successfully replicated most of the preregistered and exploratory outcomes from Experiment 1 except for the priming effect for untrained items. Potential explanations for this discrepancy are discussed but overall, these findings provide further support for a devaluation effect of response inhibition training. To our knowledge, our study provides the first evidence that training-induced devaluation can potentially be captured by affective priming measures, but more research is needed to further assess their sensitivity before they can be used to elucidate the mechanisms of action underlying devaluation effects.

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The affective priming paradigm as an indirect measure of food attitudes and related choice behaviour

Cited by 8 publications

References 47 publications

Assessing Interpersonal Proximity Evaluation in the COVID-19 Era: Evidence From the Affective Priming Task

Assessing Interpersonal Proximity Evaluation in the COVID-19 Era: Evidence From the Affective Priming Task

Sensory Analysis and Consumer Research in New Meat Products Development

Explicit and Implicit Devaluation Effects of Food-Specific Response Inhibition Training

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