Study title

In this study we assessed the efficacy of a novel behavioural paradigm that employs the principles of inhibitory control training for eating-related behaviours. In a between-group design participants were trained to either stop their responses towards selected foods that were high in fat, sugar and/or salt (stop group) or change their initiated response from these foods to items that were considered 'healthier' (stop-change group). This paradigm was developed in an effort to capture the real-world behaviour of 'food-swaps' where following a healthier diet on a daily basis does not only involve reducing or stopping consumption of energy-dense foods but also choosing healthier alternatives. We tested whether training would influence participants' subjective evaluations of selected foods both in terms of liking and state cravings. We also examined whether training would affect participants' impulsive food choice behaviour whereby they choose foods associated with stop responses less frequently and foods associated with change responses more frequently. The data uploaded here are raw csv files that require further data pre-processing from the abovementioned study in the ESRC Project ES/V011030/1.Research within the social sciences can have a profound positive impact on public health challenges, such as the rise in overweight and obesity in the UK. Addressing the health and socioeconomical costs of these challenges requires a joint effort from academic, industry and government sectors. In my doctoral work I tested the efficacy of behavioural interventions that can potentially help people make healthier food choices. I found that training individuals to stop their behavioural responses towards energy-dense foods in a computer-based task can reduce their choices, cravings and liking for these foods. I investigated the mechanisms of action behind these training effects (how does it work?) and the parameters that should be considered for designing such interventions...