Attentional Biased Components Of Food Usability Clues

Attention bias refers to the individual's different attention distributions for negative stimuli compared to neutral stimuli in the face of multiple stimuli,manifested as high sensitivity to a particular stimulus.In this study,dot probe paradigm was adopted,and behavioral indicators and ERP technology were combined to explore the attention bias of food edible cues and its cognitive processing mechanism.In this research,three experiments were used to study the attention bias of edible food cues.In experiment 1,40 subjects were recruited,dot probe paradigm was used to take good food and rotten food pictures as food edible cues.The behavioral indicators of the subjects were collected(accuracy and reaction time).by comparing the reaction time and the correct rate under different conditions,to observe whether the subjects have attention to the good food or rotten food.On the basis of Experiment 1,Experiment 2 used improved dot probe paradigm and increase the picture of neutral conditions.By comparing the response time and accuracy of food cues(good food/rotated food pictures)and neutral pictures,the attention bias component of individual food edible clues was discussed.In experiment 3,20 participants were recruited,ERP technology was used to investigate the time-course characteristics of individual attention bias towards food edible cues and the processing mechanism of attention bias.The results of the research showed that there was a significant difference in reaction time between different cue positions(consistent: food pictures and dots are shown on the same side;inconsistent: food pictures and dots are shown on the opposite side),indicating that the reaction time of individuals to rotten food was significantly shorter than that of intact food.The main effect of cue position was significant,the reaction time to rotten food and intact food were significantly shorter than that of neutral pictures.The interaction between stimulus pairing type and cue position was significant,simple effect analysis showed that under consistent conditions,the reaction time of subjects to rotten food was significantly smaller than that of neutral pictures.In experiment 3,the behavioral results showed that the main effect of cue position was significant,and the interaction between stimulus pairing type and cue position was significant.Simple effect analysis showed that the reaction time of intact food was significantly shorter than that of neutral food.Under consistent conditions,the reaction time of rotten food is significantly greater than that of intact food.ERP results showed that individuals had shorter latency of P1,P2,and N2 components in decaying foods.A more negative N1 amplitude was found in the mid-frontal region for rotten food.A more positive P3 amplitude of rotten food was found in the parietal region.Rotting food induces a larger average LPP amplitude.Under the conditions of this study,the following conclusions are drawn: compared with intact food,individuals have a bias toward the rotten food.Compared with the neutral pictures,there is an attention directional acceleration of the rotten food in individuals.When the stimulus was presented for a long time,the attention avoidance of the rotten food was found.Among the early components of initial sensory visual attention,the shorter latency of P1,P2,and N2 of rotten food supported the directional acceleration of attention to the rotten food.A more negative N1 amplitude was found in the middle frontal region and a more positive P3 amplitude was found in the parietal region.Rotten food induced a larger average amplitude of LPP,indicating that in the process of attention distribution,rotten food occupied more attention resources and individuals paid more attention to rotten food.