辣食渴求者对辣食相关线索反应的ERPs研究
Event-Related Potential Responses to Spicy Food-Related Cues in Spicy Cravers
摘要: 采用事件相关电位(ERP)技术，探讨辣食渴求者的辣食相关线索反应性。结果发现，辣食渴求者在辣食线索暴露后状态辣食渴求程度显著增加；相比较与非辣食线索，辣食相关线索诱发了辣食渴求者更大的P3波幅。这可能意味着辣食渴求者对辣食相关线索有着更多的情绪效价评估和注意资源分配。
Abstract: The event-related potential (ERP) technique was used to investigate the spicy food cue-reactivity in spicy cravers. The results showed that spicy food cravers reported stronger instantaneous spicy food craving after food cues exposed. Compared with the non-spicy food cues, the spicy food-related cues induced larger P3 amplitudes in spicy food cravers. This means that spicy food cravers may be more attention and emotional evaluation to spicy food-related cues.
文章引用：王健美, 张露露, 尹明 (2019). 辣食渴求者对辣食相关线索反应的ERPs研究. 心理学进展, 9(1), 57-63. https://doi.org/10.12677/AP.2019.91008

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