Background: Go/No-Go training has been proposed as a way to alter processing of food stimuli and reduce calorie intake. While some research indicates that Go/No-Go training strengthens top-down inhibitory control, additional evidence shows that trained foods are actually devalued through training. This study investigated differences in processing high- vs low-caloric food items during Go/No-Go training, using reaction times and a neural measure of response inhibition (the N2 event-related potential). In addition, we examined training effects on dietary intake and relations between dietary intake and laboratory measures. Methods: 50 participants recruited through university mailing lists and social media completed (1) a balanced block of food Go/No-Go, i.e. half of the items were high- vs lowcaloric food items with Go and No-Go trials evenly distributed across these, followed by (2) High-Calorie-No-Go training and (3) Low-Calorie-No-Go training (counterbalanced) with a snacking opportunity after each training block. Findings: We found no differences in reaction times between food groups and against our hypotheses, EEG data suggest (1) that baseline N2 event-related potentials were more pronounced in No-Go trials for low than for high calorie food images, (2) that changes in N2 occurred to the same degree in both food groups through training, and (3) N2 amplitude was not related to food intake. Discussion: While the N2 is often conceptualized as a measure of response inhibition, its role in this study is unclear and future research should aim to illuminate its role in foodrelated executive function and its relation to eating behavior. Pre-registration: https://osf.io/txfhz/
Original languageEnglish
Publication statusSubmitted - 2019
MoE publication typeNot Eligible
Event33rd Annual Conference of the European Health Psychology Society - Dubrovnik, Croatia
Duration: 3 Sep 20197 Sep 2019


Conference33rd Annual Conference of the European Health Psychology Society
Abbreviated titleEHPS 2019
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