The cue-reactivity model, which is based on conditioning processes, posits that repeated food exposure (in the absence of consumption) should decrease cue reactivity. To examine whether repeated chocolate exposure attenuates cravings and intake, relative to those exposed to an acute cue, a 2 (repeated vs acute cue) x 2 (restrained vs unrestrained eaters) design was employed. Fifty female participants were recruited. Repeated exposure reduced cravings in unrestrained eaters (relative to acute exposure), but increased cravings in restrained eaters. An interaction between restraint and exposure emerged on intake, such that restrained eaters ate less after acute exposure than did unrestrained eaters.
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- cue exposure, food intake, dietary restraint, food cravings, cue reactivity, FOOD-CUE EXPOSURE, BULIMIA-NERVOSA, ANTICIPATORY SALIVATION, EATING BEHAVIOR, SELF-CONTROL, EXTINCTION, TEMPTATION, REACTIVITY, THERAPY, WOMEN