The effect of approach-avoidance training on approach bias and healthy food intake

Abstract

Background: Previous research shows that automatic tendencies to approach unhealthy food cues can be modified using the Approach-Avoidance Task (AAT) and that this technique can reduce subsequent consumption. This study aims to use the AAT to not only train an approach tendency away from unhealthy food cues, but also one toward healthy food cues so as to (a) discourage unhealthy food consumption, and (b) promote healthy eating. Methods: Undergraduate women (aim n = 160) aged 17-25 will be randomly allocated to one of four training paradigms in a 2 (Condition: approach, avoid) x 2 (Stimuli: healthy food, unhealthy food) x 2 (Time: pre-training, post-training) mixed factorial design. Healthy and unhealthy food consumption will be measured in a so-called taste test, and food choice will be assessed by a touch-screen task. Expected results: It is expected that training participants to avoid unhealthy food cues will induce an avoidance tendency away from such cues, while training participants to approach healthy food cues will induce an approach tendency toward these cues. Additionally, it is expected that the ‘approach-healthy food’ group will eat relatively more of the healthy than unhealthy snacks compared to the ‘avoid-unhealthy food’ group. Current stage of work: Data collection is scheduled to commence in March. Discussion: The findings will provide insight into the usefulness of an intervention that focusses on automatic processing of both healthy and unhealthy food cues with a view to encouraging healthy eating, an issue of considerable importance particularly in individuals with eating or weight related issues.