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      Cultural Moderation of Unconscious Hedonic Responses to Food

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          Abstract

          Previous psychological studies have shown that images of food elicit hedonic responses, either consciously or unconsciously, and that participants’ cultural experiences moderate conscious hedonic ratings of food. However, whether cultural factors moderate unconscious hedonic responses to food remains unknown. We investigated this issue in Polish and Japanese participants using the subliminal affective priming paradigm. Images of international fast food and domestic Japanese food were presented subliminally as prime stimuli. Participants rated their preferences for the subsequently presented target ideographs. Participants also rated their preferences for supraliminally presented food images. In the subliminal rating task, Polish participants showed higher preference ratings for fast food primes than for Japanese food primes, whereas Japanese participants showed comparable preference ratings across these two conditions. In the supraliminal rating task, both Polish and Japanese participants reported comparable preferences for fast and Japanese food stimuli. These results suggest that cultural experiences moderate unconscious hedonic responses to food, which may not be detected based on explicit ratings.

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          Most cited references38

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          Affect, cognition, and awareness: affective priming with optimal and suboptimal stimulus exposures.

          The affective primacy hypothesis (R. B. Zajonc, 1980) asserts that positive and negative affective reactions can be evoked with minimal stimulus input and virtually no cognitive processing. The present work tested this hypothesis by comparing the effects of affective and cognitive priming under extremely brief (suboptimal) and longer (optimal) exposure durations. At suboptimal exposures only affective primes produced significant shifts in Ss' judgments of novel stimuli. These results suggest that when affect is elicited outside of conscious awareness, it is diffuse and nonspecific, and its origin and address are not accessible. Having minimal cognitive participation, such gross and nonspecific affective reactions can therefore be diffused or displaced onto unrelated stimuli. At optimal exposures this pattern of results was reversed such that only cognitive primes produced significant shifts in judgments. Together, these results support the affective primacy hypothesis.
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            Performance on Indirect Measures of Race Evaluation Predicts Amygdala Activation

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              Effect of sensory perception of foods on appetite and food intake: a review of studies on humans.

              How much do the sensory properties of food influence the way people select their food and how much they eat? The objective of this paper is to review results from studies investigating the link between the sensory perception of food and human appetite regulation. The influence of palatability on appetite and food intake in humans has been investigated in several studies. All reviewed studies have shown increased intake as palatability increased, whereas assessments of the effect of palatability using measures of subjective appetite sensations have shown diverging results, for example, subjects either feel more hungry and less full after a palatable meal compared to a less palatable meal, or they feel the opposite, or there is no difference. Whether palatability has an effect on appetite in the period following consumption of a test meal is unclear. Several studies have investigated which sensory properties of food are involved in sensory-specific satiety. Taste, smell, texture and appearance-specific satieties have been identified, whereas studies on the role of macronutrients and the energy content of the food in sensory-specific satiety have given equivocal results. Different studies have shown that macronutrients and energy content play a role in sensory-specific satiety or that macronutrients and energy content are not a factor in sensory-specific satiety. Sensory-specific satiety may have an important influence on the amount of food eaten. Studies have shown that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance. Further knowledge about the importance of flavour in appetite regulation is needed, for example, which flavour combinations improve satiety most, the possible connection between flavour intensity and satiety, the effect of persistence of chemesthetic sensation on palatability and satiety, and to what extent genetic variation in taste sensitivity and perception influences dietary habits and weight control.
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                Author and article information

                Journal
                Nutrients
                Nutrients
                nutrients
                Nutrients
                MDPI
                2072-6643
                19 November 2019
                November 2019
                : 11
                : 11
                : 2832
                Affiliations
                [1 ]Kokoro Research Center, Kyoto University, 46 Shimoadachi, Sakyo, Kyoto 606-8501, Japan; minemoto.kazusa.6w@ 123456kyoto-u.ac.jp (K.M.); sylwia.hyniewska@ 123456gmail.com (S.H.)
                [2 ]Department of Experimental Psychology, Institute of Cognitive and Behavioural Neuroscience, SWPS University of Social Sciences and Humanities, 03-815 Warsaw, Poland
                [3 ]Bioimaging Research Center, Institute of Physiology and Pathology of Hearing, 02-042 Warsaw, Poland; wiercirurki@ 123456gmail.com
                Author notes
                [* ]Correspondence: sato.wataru.4v@ 123456kyoto-u.ac.jp ; Tel.: +81-75-753-9670
                Author information
                https://orcid.org/0000-0002-5335-1272
                https://orcid.org/0000-0002-5241-3961
                Article
                nutrients-11-02832
                10.3390/nu11112832
                6893624
                31752310
                314cee53-923c-48f3-ab99-2f25cf284827
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 21 August 2019
                : 15 November 2019
                Categories
                Article

                Nutrition & Dietetics
                cross-cultural experiment,food,subliminal affective priming,japanese food,poland,unconscious emotional response

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