Effects of psychological stress on the emission of volatile organic compounds from the skin.

Thirty-five women were included in a clinical study to characterize the volatile organic compounds (VOCs) emitted by the skin during exposure to psychological stress. An original silicon-based polymeric phase was used for VOC sampling on the forehead before and after stress induction. Cognitive stress was induced using specialized software that included a chronometer for semantic and arithmetic tasks.

A scoping review of emotion regulation and inhibition in emotional eating and binge-eating disorder: what about a continuum?

Background: Emotional eating is defined as a nonpathological eating behavior, whereas binge-eating disorder (BED) is defined as a pathological eating behavior. While different, both share some striking similarities, such as deficits in emotion regulation and inhibition. Previous research has suggested the existence of an "eating continuum" that might reflect the increased severity of overeating behaviors, that is, from nonpathological overeating to BED.

Consumer Attitudes toward Pulses: Measuring the Implicit.

Research into consumer attitudes toward food products is important to help people adopt healthier, more sustainable diets. A positive attitude regarding an object is a prerequisite for its adoption. This study compares French consumers' implicit attitudes toward pulses and cereals.

Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket.

Background: Food systems highly contribute to anthropogenic greenhouse gas emissions and shifting towards more environmentally friendly diets is urgently needed. Enabling consumers to compare the environmental impact of food products at point-of-purchase with front-of-pack labelling could be a promising strategy to trigger more environmentally friendly food choices. This strategy remained to be tested.

Using event-related potentials to study food-related cognition: An overview of methods and perspectives for future research.

Electroencephalography (EEG), and the measure of event-related potentials (ERPs) in particular, are useful methods to study the cognitive and cerebral mechanisms underlying the perception and processing of food cues. Further research on these aspects is necessary to better understand how cognitive functioning may influence food choices in different populations (e.g.

Inhibition and shifting across the weight status spectrum.

Executive functioning (EF) is of major interest in the study of cognitive factors involved in obesity. Among EF, shifting is related to behavioral flexibility, and inhibition to the ability to refrain from impulsive behavior. A deficit in those two EF could predict individual difficulties to maintain a healthy lifestyle.

Using CATA tests to capture consumers' mental representations elicited by images of pulse-based food products with different levels of processing.

Consumption of pulses plays a key role in achieving a healthier and more sustainable diet. Despite the increased availability of pulse-based foods on the French market, pulse consumption in France remains below recommended levels. The objective of this study was to capture French consumers' mental representations of various pulse-based foods with different levels of processing, using a Check-All-That-Apply (CATA) questionnaire with food images.

Do Food Odors Differently Influence Cerebral Activity Depending on Weight Status? An Electroencephalography Study of Implicit Olfactory Priming Effects on the Processing of Food Pictures.

Attentional automatic processes and cerebral activity may differ between individuals with different weight statuses in the presence of food stimuli (e.g. odors, pictures).

Implicit food odour priming effects on reactivity and inhibitory control towards foods.

The food environment can interact with cognitive processing and influence eating behaviour. Our objective was to characterize the impact of implicit olfactory priming on inhibitory control towards food, in groups with different weight status. Ninety-one adults completed a modified Affective Shifting Task: they had to detect target stimuli and ignore distractor stimuli while being primed with non-attentively perceived odours.

Do French Consumers Have the Same Social Representations of Pulses as Food Industry Professionals?

Pulses present many advantages for human health, nutrition, sustainability, and the environment. Despite efforts in recent years by the pulse industry and national authorities to favor pulses, consumption in France remains relatively low, at 1.7 kg/per person in 2016, compared to 1920 when it was around 7.

Weight Status and Attentional Biases Toward Foods: Impact of Implicit Olfactory Priming.

Numerous studies highlight the involvement of cognitive factors in the development and maintenance of obesity. We aimed to measure attentional biases (AB) toward foods (i.e.

A central place for meat, but what about pulses? Studying French consumers' representations of main dish structure, using an indirect approach.

Over time, meat has acquired a central place in French gastronomy. The role played by plant-based proteins, such as pulses, is less clear. In order to better understand it, this study seeks to identify how French non-vegetarian consumers structure their main dish, using an indirect approach.

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches.

Pulses present nutritional advantages for human health, and also contribute to food security and environmental sustainability. Despite these beneficial properties, the consumption of pulses in France has decreased over the past century. This study explores the representation of pulses among French non-vegetarian consumers, using both an indirect approach, with scenarios evoking real-life situations, and a direct approach, with an online questionnaire.

Impact of Olfactory Priming on Food Intake in an Alzheimer's Disease Unit.

Alzheimer's disease (AD) is often associated with feeding difficulties and changes in eating behavior with may lead to malnutrition. In French nursing homes, AD patients may live in special care units that better meet dementia residents' needs. However, meals are often delivered to AD patients by using meal trays coming from central kitchens.

When do healthiness and liking drive children's food choices? The influence of social context and weight status.

Children identify liking and healthiness of foods as factors influencing their food choices. However, the food decision making process is also influenced by both personal characteristics and food contexts. The present study explored the influence of liking and perceived healthiness of foods in normal- and overweight children's food choices intentions in a pleasure-oriented social eating context and a health-oriented social eating context.

Do hedonic- versus nutrition-based attitudes toward food predict food choices? a cross-sectional study of 6- to 11-year-olds.

Background: Implicit and explicit attitudes are potential precursors of food choices and combine affective and cognitive components that can vary in their relative dominance. Yet, the affective and cognitive components of attitudes toward food can lead to distinct predisposition toward a food item and potentially to different food choices. In the food domain, the affective component pertains to the hedonic tone of consumption, while the cognitive component encompasses nutritional value or health consequences of food.

Learned pleasure from eating: An opportunity to promote healthy eating in children?

Across the lifespan, eating is a common everyday act driven by the search for pleasure and reinforced by experienced pleasure. Pleasure is an innate indicator of the satisfaction of physiological needs, in addition to other attributes. Pleasure from eating is also learned and contributes to the development of children's eating habits, which remain mostly stable until adulthood.

Non-Conscious Effect of Food Odors on Children's Food Choices Varies by Weight Status.

Objective: Food cues are omnipresent in the daily environment and may influence eating behavior even non-consciously. An increased reactivity to food cues, such as food odors, has been shown to be correlated with obesity in children. The objective of this study is to investigate whether the non-conscious influence of food odors on children's food choices varies by their weight status.

Explicit and implicit tasks for assessing hedonic-versus nutrition-based attitudes towards food in French children.

Attitudes are important precursors of behaviours. This study aims to compare the food attitudes (i.e.

gSRT-Soft: a generic software application and some methodological guidelines to investigate implicit learning through visual-motor sequential tasks.

Serial reaction time tasks and, more generally, the visual-motor sequential paradigms are increasingly popular tools in a variety of research domains, from studies on implicit learning in laboratory contexts to the assessment of residual learning capabilities of patients in clinical settings. A consequence of this success, however, is the increased variability in paradigms and the difficulty inherent in respecting the methodological principles that two decades of experimental investigations have made more and more stringent. The purpose of the present article is to address those problems.

Implicit learning of a repeated segment in continuous tracking: a reappraisal.

Several prior studies (e.g., Shea, Wulf, Whitacre, & Park, 2001; Wulf & Schmidt, 1997) have apparently demonstrated implicit learning of a repeated segment in continuous-tracking tasks.

Learning from implicit learning literature: comment on Shea, Wulf, Whitacre, and Park (2001).

In their analysis of complex motor skill learning, Shea, Wulf, Whitacre, and Park (2001) have overlooked one of the most robust conclusions of the experimental studies on implicit learning conducted during the last decade--namely that participants usually learn things that are different from those that the experimenter expected them to learn. We show that the available literature on implicit learning strongly suggests that the improved performance in Shea et al.'s Experiments 1 and 2 (and similar earlier experiments, e.