Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Power of suggestion may help dieters avoid specific foods

02.08.2005


UCI psychologist shows memory manipulation may lessen appeal of certain unhealthy treats

Most dieters know that the mind is a powerful force in the battle of the bulge; but a new study led by psychologist Elizabeth Loftus shows that the malleable nature of human memory might be used to help people avoid certain fattening foods.

In the first study to show false memories have potential to curb appetites for fattening treats, Loftus’ research team found that people can be led to believe they got sick as children from a specific food such as strawberry ice cream. As a result, they were less inclined to eat strawberry ice cream as adults. Loftus, whose research over three decades has changed the way scientists and the public view aspects of human memory, recently conducted several studies showing that false memories can influence future behavior, including decisions as fundamental as food choice.



The findings are presented this week in the online version of the Proceedings of the National Academy of Science.

"We believe this new finding may have significant implications for dieting," said Loftus, a distinguished professor at UC Irvine. "While we know food preferences developed in childhood continue into adulthood, this work suggests that the mere belief one had a negative experience could be sufficient to influence food choices as an adult."

After 204 students completed questionnaires about their food preferences, they received computer-generated analyses – some of which included false feedback indicating they had gotten sick from eating strawberry ice cream as a child. Researchers used two techniques to encourage the participants to process the false information, which resulted in 22 percent and 41 percent of the participants believing they had such a childhood experience. Participants even provided details of the experience such as "May have gotten sick after eating seven cups of ice cream." However, both groups showed similar tendency to want to avoid that food now that they "remembered" getting sick from it as a child.

"People do develop aversions to foods; for example, something novel like béarnaise sauce may make someone sick once, and they can develop a real aversion to that food," said Loftus. "And with alcohol, there’s a medication that actually makes alcoholics sick if they drink, and the idea is to develop an aversion so that the person avoids drinking. It may be possible to do something similar with food, but without the physical experience."

Loftus points out that further research must be done to show whether the effects are lasting and whether people who believe the false memory actually avoid the food when it is in front of them, as they indicated in the surveys.

In experimenting with false memories about fattening foods, Loftus’ team looked at both chocolate chip cookies and strawberry ice cream. Because participants were more likely to believe strawberry ice cream had made them ill, the researchers speculate that only novel food items are effective with the false feedback technique – a finding consistent with research showing real taste aversions are more likely to develop with novel foods. How recently participants had eaten the food appeared to have no effect.

In next study, Loftus and her team will look at whether people can be led to falsely believe that as a child they really liked certain healthful vegetables, like asparagus, and whether that will make them more inclined to eat such foods as adults.

Study co-authors include Daniel M. Bernstein of the University of Washington and Kwantlen University College, as well as Cara Laney and Erin K. Morris of UCI.

Christine Byrd | EurekAlert!

More articles from Health and Medicine:

nachricht Study tracks inner workings of the brain with new biosensor
16.08.2018 | Rheinische Friedrich-Wilhelms-Universität Bonn

nachricht Foods of the future
15.08.2018 | Georg-August-Universität Göttingen

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Color effects from transparent 3D-printed nanostructures

New design tool automatically creates nanostructure 3D-print templates for user-given colors
Scientists present work at prestigious SIGGRAPH conference

Most of the objects we see are colored by pigments, but using pigments has disadvantages: such colors can fade, industrial pigments are often toxic, and...

Im Focus: Unraveling the nature of 'whistlers' from space in the lab

A new study sheds light on how ultralow frequency radio waves and plasmas interact

Scientists at the University of California, Los Angeles present new research on a curious cosmic phenomenon known as "whistlers" -- very low frequency packets...

Im Focus: New interactive machine learning tool makes car designs more aerodynamic

Scientists develop first tool to use machine learning methods to compute flow around interactively designable 3D objects. Tool will be presented at this year’s prestigious SIGGRAPH conference.

When engineers or designers want to test the aerodynamic properties of the newly designed shape of a car, airplane, or other object, they would normally model...

Im Focus: Robots as 'pump attendants': TU Graz develops robot-controlled rapid charging system for e-vehicles

Researchers from TU Graz and their industry partners have unveiled a world first: the prototype of a robot-controlled, high-speed combined charging system (CCS) for electric vehicles that enables series charging of cars in various parking positions.

Global demand for electric vehicles is forecast to rise sharply: by 2025, the number of new vehicle registrations is expected to reach 25 million per year....

Im Focus: The “TRiC” to folding actin

Proteins must be folded correctly to fulfill their molecular functions in cells. Molecular assistants called chaperones help proteins exploit their inbuilt folding potential and reach the correct three-dimensional structure. Researchers at the Max Planck Institute of Biochemistry (MPIB) have demonstrated that actin, the most abundant protein in higher developed cells, does not have the inbuilt potential to fold and instead requires special assistance to fold into its active state. The chaperone TRiC uses a previously undescribed mechanism to perform actin folding. The study was recently published in the journal Cell.

Actin is the most abundant protein in highly developed cells and has diverse functions in processes like cell stabilization, cell division and muscle...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

VideoLinks
Industry & Economy
Event News

LaserForum 2018 deals with 3D production of components

17.08.2018 | Event News

Within reach of the Universe

08.08.2018 | Event News

A journey through the history of microscopy – new exhibition opens at the MDC

27.07.2018 | Event News

 
Latest News

Smallest transistor worldwide switches current with a single atom in solid electrolyte

17.08.2018 | Physics and Astronomy

Robots as Tools and Partners in Rehabilitation

17.08.2018 | Information Technology

Climate Impact Research in Hannover: Small Plants against Large Waves

17.08.2018 | Life Sciences

VideoLinks
Science & Research
Overview of more VideoLinks >>>