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Investigation of Attention Bias for Food-Related Cues and Effects of Attention Bias Modification Toward Healthy Food in Females
Dissertation   Open access

Investigation of Attention Bias for Food-Related Cues and Effects of Attention Bias Modification Toward Healthy Food in Females

Karina Rune
University of the Sunshine Coast, Queensland
Doctor of Philosophy, University of the Sunshine Coast
2019
DOI:
https://doi.org/10.25907/00274
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Abstract

attention bias ABM food healthy eating
The current obesogenic environment is characterised by an overabundance of highly palatable easily accessible food products. According to cognitive-behavioural theories, preferential processing of food cues in the environment contributes to the development and maintenance of unhealthy appetitive behaviour. Attention bias for food-related cues has been demonstrated in populations at higher risk to the toxic food environment (e.g., overweight and obese individuals, and those high on external and restraint eating; Werthmann, Jansen, & Roefs, 2015). However, the empirical literature is inconsistent and limited by application of different methodologies and paradigms used to measure attention bias for food-related stimuli. Recently, a novel and innovative technique known as attention bias modification (ABM), which targets cognitive mechanisms via an automatic learning process, has been applied to alter biases. Within the food domain, the research is still in its infancy and limited by lack of control groups and long-term follow-up studies, making it hard to draw inferences about the utility of ABM. Across three studies, this thesis investigated attention bias for food-related cues in women and the effect ABM toward healthy foods has on bias scores, consumption and weight control long-term.

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