Effects of go/no-go training on food-related action tendencies, liking and choice

This is the final version. Available on open access from the Royal Society via the DOI in this recordData accessibility: All study data and analysis scripts are freely available on the Open Science Framework (https://osf.io/hz2nb/). The study protocol was preregistered prior to data collection at https://osf.io/wav8p. The data are provided in electronic supplementary material [86].Inhibitory control training effects on behaviour (e.g. 'healthier' food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that changes in action tendencies may be a complementary mechanism. In this preregistered study, we investigated the effects of food-specific go/no-go training on action tendencies, liking and impulsive choices in healthy participants. In the training task, energy-dense foods were assigned to one of three conditions: 100% inhibition (no-go), 0% inhibition (go) or 50% inhibition (control). Automatic action tendencies and liking were measured pre- and post-training for each condition. We found that training did not lead to changes in approach bias towards trained foods (go and no-go relative to control), but we warrant caution in interpreting this finding as there are important limitations to consider for the employed approach-avoidance task. There was only anecdotal evidence for an effect on food liking, but there was evidence for contingency learning during training, and participants were on average less likely to choose a no-go food compared to a control food after training. We discuss these findings from both a methodological and theoretical standpoint and propose that the mechanisms of action behind training effects be investigated further.Economic and Social Research Council (ESRC)Biotechnology and Biological Sciences Research Council (BBSRC)European Research Council (ERC