Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.

Some previous studies have shown that an increase in blood glucose level makes people more future oriented, however, results are inconsistent, other studies failing to replicate this effect. Here, we tested whether psychological factors (in this instance, perception of food pleasantness after consum...

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Autores principales:	Rafał Muda, Przemysław Sawicki, Michał Ginszt
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/fe020c448a8d4610985cc7e60e031552
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spelling	oai:doaj.org-article:fe020c448a8d4610985cc7e60e0315522021-12-02T20:18:30ZPerceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.1932-620310.1371/journal.pone.0255484https://doaj.org/article/fe020c448a8d4610985cc7e60e0315522021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0255484https://doaj.org/toc/1932-6203Some previous studies have shown that an increase in blood glucose level makes people more future oriented, however, results are inconsistent, other studies failing to replicate this effect. Here, we tested whether psychological factors (in this instance, perception of food pleasantness after consumption of more palatable or less palatable meal) can play a moderating role. We hypothesized that consuming more palatable food (perceived as rewarding) should cause blood glucose levels to affect future discounting, but that this should not occur for the consumption of less palatable food. A high-powered, independent groups experiment (N = 149, power β = .90) showed that, subsequent to performing an initial discounting task, the two groups consuming a meal (a control group consumed no meal) displayed a significant increase in blood glucose levels 10 minutes after meal consumption and just before repeating the discounting task. However, the increased blood glucose levels did not cause changes in delay discounting in either experimental group.Rafał MudaPrzemysław SawickiMichał GinsztPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 8, p e0255484 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Rafał Muda Przemysław Sawicki Michał Ginszt Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
description	Some previous studies have shown that an increase in blood glucose level makes people more future oriented, however, results are inconsistent, other studies failing to replicate this effect. Here, we tested whether psychological factors (in this instance, perception of food pleasantness after consumption of more palatable or less palatable meal) can play a moderating role. We hypothesized that consuming more palatable food (perceived as rewarding) should cause blood glucose levels to affect future discounting, but that this should not occur for the consumption of less palatable food. A high-powered, independent groups experiment (N = 149, power β = .90) showed that, subsequent to performing an initial discounting task, the two groups consuming a meal (a control group consumed no meal) displayed a significant increase in blood glucose levels 10 minutes after meal consumption and just before repeating the discounting task. However, the increased blood glucose levels did not cause changes in delay discounting in either experimental group.
format	article
author	Rafał Muda Przemysław Sawicki Michał Ginszt
author_facet	Rafał Muda Przemysław Sawicki Michał Ginszt
author_sort	Rafał Muda
title	Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
title_short	Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
title_full	Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
title_fullStr	Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
title_full_unstemmed	Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.
title_sort	perceived food palatability, blood glucose level and future discounting: lack of evidence for blood glucose level's impact on reward discounting.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/fe020c448a8d4610985cc7e60e031552
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Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level's impact on reward discounting.

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