FeATURED PRESENTATION - British Feeding and Drinking Group 2018
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Here we show that participants exposed to an orange odour were slower to respond to high (vs. low) calorie foods, compared to a neutral or chocolate odour. They also recalled more high (vs. low) calorie foods when exposed to the chocolate odour, than the neutral or orange odour. This may help to explain how our food-filled environment encourages us to make poor choices, by biasing our thought processes, which may nudge us towards certain foods.
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