Electrodermal activity as an index of food neophobia outside the lab

IntroductionUnderstanding how food neophobia affects food experience may help to shift toward sustainable diets. Previous research suggests that individuals with higher food neophobia are more aroused and attentive when observing food-related stimuli. The present study examined whether electrodermal activity (EDA), as index of arousal, relates to food neophobia outside the lab when exposed to a single piece of food.MethodsThe EDA of 153 participants was analyzed as part of a larger experiment conducted at a festival. Participants completed the 10-item Food Neophobia Scale. Subsequently, they saw three lids covering three foods: a hotdog labeled as “meat”, a hotdog labeled as “100% plant-based”, and tofu labeled as “100% plant-based”. Participants lifted the lids consecutively and the area-under-the-curve (AUC) of the skin conductance response (SCR) was captured between 20 s before and 20 s after each food reveal.ResultsWe found a significant positive correlation between food neophobia and AUC of SCR during presentation of the first and second hotdog and a trend for tofu. These correlations remained significant even when only including the SCR data prior to the food reveal (i.e., an anticipatory response).DiscussionThe association between food neophobia and EDA indicates that food neophobic individuals are more aroused upon the presentation of food. We show for the first time that the anticipation of being presented with food already increased arousal for food neophobic individuals. These findings also indicate that EDA can be meaningfully determined using wearables outside the lab, in a relatively uncontrolled setting for single-trial analysis

EEG measures of attention toward food-related stimuli vary with food neophobia

Humans differ strongly in their willingness to try novel foods. Hesitance to try new foods is referred to as food neophobia. Understanding food neophobia is important, as it can be a significant barrier to adopt a healthy, balanced or plant-based diet. We here use electroencephalogram (EEG) recordings to obtain insight in the early attentional processes towards food stimuli as a function of food neophobia. 43 Dutch participants completed the food neophobia scale after which they were presented with pictures of familiar and unfamiliar foods and a 15-minute movie about the origin and production of an unfamiliar food. We extracted two EEG-based metrics of attention: the late positive potential (LPP) amplitude in response to the food pictures, and inter-subject correlations (ISC-EEG) during the movie. The latter is a novel metric, based on similarities in EEG over time between individuals who are presented with the same stimulus, and suitable for examining attention towards continuous stimuli such as movies. Additionally, participants were asked to taste familiar and unfamiliar soups, and they were asked to rate the pictures and soups for valence and arousal. ISC-EEG and the LPP amplitude increased and sip size decreased with food neophobia, not only for unfamiliar food pictures, but also for familiar food pictures. Self-reported emotional experience was affected by food neophobia for unfamiliar food pictures or soups, but not for familiar ones. We conclude that food neophobia is associated with increased attentional processing and immediate implicit behavior, for all food stimuli and not only for unfamiliar food stimuli. This indicates that all food-related stimuli are of high importance to food neophobic individuals and that self-reported emotion does not capture the entire experience of food. The results also indicates that, unlike the name suggest, food neophobia does not only affect processing of novel foods, but of any food regardless of familiarity