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Improving the effectiveness of nutritional information policies: assessment of unconscious pleasure mechanisms involved in food-choice decisions

Authors

  • Caroline Jacquier,

    Corresponding author
    1. Unité Mixte de Recherche Laboratoire d'économie appliquée de Grenoble, the Institut National de la Recherche Agronomique, Université Pierre Mendès France, Grenoble, France, and the Laboratoire de Psychologie et NeuroCognition (LPNC), Le Centre National de la Recherche Scientifique Unité Mixte de Recherche 5105, Université Pierre Mendès France, Grenoble, France
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  • Françoise Bonthoux,

    1. Laboratoire de Psychologie et NeuroCognition, Le Centre National de la Recherche Scientifique Unité Mixte de Recherche 5105, Université Pierre Mendès France, Grenoble, France
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  • Monica Baciu,

    1. Laboratoire de Psychologie et NeuroCognition, Le Centre National de la Recherche Scientifique Unité Mixte de Recherche 5105, Université Pierre Mendès France, Grenoble, France
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  • Bernard Ruffieux

    1. Unité Mixte de Recherche Laboratoire d'économie appliquée de Grenoble, Institut National de la Recherche Agronomique, Université Pierre Mendès France, Grenoble, France
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C Jacquier, Laboratoire de Psychologie et Neurocognition CNRS UMR 5105, Université Pierre Mendes France, Bâtiment Sciences de l'Homme et Mathématiques, BP47, 38040 Grenoble Cedex 9, France. E-mail: caroline.jacquier@upmf-grenoble.fr, Phone: +1-04-76-82-78-06, Fax: +1-04-76-82-78-34.

Abstract

The rise in obesity in many countries has led to the emergence of nutritional information policies that aim to change people's diets. Changing an individual's diet is an ambitious goal, since numerous factors influence a person's food-choice decisions, many of which are made unconsciously. These frequently subconscious processes should not be underestimated in food-choice behavior, as they play a major role in food diet composition. In this review, research in cognitive experimental psychology and neuroscience provides the basis for a critical analysis of the role of pleasure in eating behaviors. An assessment of the main characteristics of nutritional policies is provided, followed by recent findings showing that food choices are guided primarily by automatic emotional processes. Neuroimaging and behavioral studies, which provide new insights into the relationships between emotions and food both in lean persons and in persons with eating disorders, are reported as well. Lastly, the argument is presented that future nutritional policies can be more effective if they associate healthy food with eating pleasure.

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