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Background & Aims: Risky decision making is shaped by individual psychological and metabolic state. Individuals with obesity show not only altered risk behavior, but also metabolic and psychological abnormalities. The aim of the present study was to investigate whether a substantial weight loss in individuals with severe obesity will 1) normalize their metabolic and psychological state and 2) will change their pattern of decision guidance., Methods: We assessed the effect of glycated hemoglobin (HbA1c) and mood on risk behavior in individuals with obesity (n = 62, 41 women; BMI, 46.5 ± 4.8 kg/m2; age, 44.9 ± 14.7 years) before and after 10-weeks weight loss intervention., Results: Results showed that this intervention reduced participants' risk behavior, which was significantly predicted by their changes in BMI. Before intervention, mood, but not HbA1c significantly predicted decisions. After the weight loss, mood no longer, but HbA1c significantly predicted decisions., Conclusion: Our findings shed light on the psychological and metabolic mechanisms underlying altered risky decision making in severe obesity and can inform the development of strategies in the context of weight loss interventions., Competing Interests: Conflict of interest The authors do not have any conflicts of interest to declare., (Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Given the environmental challenge we face globally, a transition to sustainable diets seems essential. However, the cognitive aspects underlying sustainable food consumption have received little attention to date. The aims of this cross-cultural study were: (1) to explore how impulsivity traits and individuals' knowledge of food environmental impact influence their frequency of consumption of animal- and plant-based foods; (2) to understand the modulation of individual characteristics (i.e. generation, sex, BMI, and sustainability knowledge). An online survey investigating impulsivity traits, sustainability knowledge and ratings of diverse food items was designed and administered to respondents from Italy (N = 992) and Turkey (N = 896). Results showed that Turkish respondents were higher in impulsivity and animal products consumption. Italians, instead, had greater sustainability knowledge and consumed more plant-based foods. Females in both groups reported greater knowledge of sustainability, consistent with previous findings. In terms of generations, the lowest consumption of animal products was reported by Turkish Generation Z and Italian Millennials. In conclusion, this study shed light on the interaction of psychological factors and individual characteristics with the perceived environmental impact of foods. Moreover, the adopted cross-cultural approach allowed to identify several differences in participants' responses ascribable to their different nationalities and gastronomic cultures., (© 2022. The Author(s).)

Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Individuals in industrialized societies frequently include processed foods in their diet. However, overconsumption of heavily processed foods leads to imbalanced calorie intakes as well as negative health consequences and environmental impacts. In the present study, normal-weight healthy individuals were recruited in order to test whether associative learning (Evaluative Conditioning, EC) could strengthen the association between food-types (minimally processed and heavily processed foods) and concepts (e.g., healthiness), and whether these changes would be reflected at the implicit associations, at the explicit ratings and in behavioral choices. A Semantic Congruency task (SC) during electroencephalography recordings was used to examine the neural signature of newly acquired associations between foods and concepts. The accuracy after EC towards minimally processed food (MP-food) in the SC task significantly increased, indicating strengthened associations between MP-food and the concept of healthiness through EC. At the neural level, a more negative amplitude of the N400 waveform, which reflects semantic incongruency, was shown in response to MP-foods paired with the concept of unhealthiness in proximity of the dorsal lateral prefrontal cortex (DLPFC). This implied the possible role of the left DLPFC in changing food representations by integrating stimuli's features with existing food-relevant information. Finally, the N400 effect was modulated by individuals' attentional impulsivity as well as restrained eating behavior., Competing Interests: Conflicts of Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Japan Neuroscience Society and Elsevier Ltd. All rights reserved.)

Executive functions include functions such as planning, working memory, inhibition, mental flexibility, and action monitoring and initiation, and are essential to carry out an independent everyday life. Individuals suffering from brain injury, such as a stroke, very commonly experience executive deficits that reduce the capacity to regain functional independence. In recent years, there has been a growing interest in developing tablet computer-based cognitive training programs for stroke patients and healthy aging adults since such programs can be included in non-supervised environments. In this respect, we described and evaluated the usability of a novel tablet application (app) for executive function training, developed in the context of the MEMORI-net project, a cross-border Italy-Slovenia program for the rehabilitation of stroke patients. We conducted a pilot study with a non-clinical sample of 16 participants to obtain information about the usability of the sFEra APP. Our descriptive analyses suggest that most users were satisfied with the overall experience and the app was highly usable, and instructions were clear, even with little previous experience with tablet applications. Acceptability and effectiveness will need to be evaluated in a clinical randomized controlled study., Competing Interests: Conflict of InterestThe authors declare no competing interests., (© The Author(s), under exclusive licence to Springer Nature Switzerland AG 2022.)

Among all of the stimuli surrounding us, food is arguably the most rewarding for the essential role it plays in our survival. In previous visual recognition research, it has already been demonstrated that the brain not only differentiates edible stimuli from non-edible stimuli but also is endowed with the ability to detect foods' idiosyncratic properties such as energy content. Given the contribution of the cooked diet to human evolution, in the present study we investigated whether the brain is sensitive to the level of processing food underwent, based solely on its visual appearance. We thus recorded visual evoked potentials (VEPs) from normal-weight healthy volunteers who viewed color images of unprocessed and processed foods equated in caloric content. Results showed that VEPs and underlying neural sources differed as early as 130 ms post-image onset when participants viewed unprocessed versus processed foods, suggesting a within-category early discrimination of food stimuli. Responses to unprocessed foods engaged the inferior frontal and temporal regions and the premotor cortices. In contrast, viewing processed foods led to the recruitment of occipito-temporal cortices bilaterally, consistently with other motivationally relevant stimuli. This is the first evidence of diverging brain responses to food as a function of the transformation undergone during its preparation that provides insights on the spatiotemporal dynamics of food recognition., (© 2019 Federation of European Neuroscience Societies and John Wiley & Sons Ltd.)

Food is so central to humans' life that keeping our mind away from it is not an easy task. Because of its strong motivational value, food cues attract our attention. However, often food is truly not relevant to our on-going activities. In the present study we investigated the distracting role that task-irrelevant foods (natural and manufactured) and food-cues play in performing goal-directed reaching movements. We explored whether spatial and temporal parameters of reaching movement were influenced by the presence of task-irrelevant stimuli (i.e., distractor effect), and whether this effect was modulated by participants' implicit and explicit ratings of food items and participants' tendency to restrain their diet. First we found that the movement trajectory veered consistently toward food items and food-related distractors. Second, we found that participants' own evaluation of natural and manufactured food played a differential predicting role of the magnitude of temporal and spatial parameters of the distractor effect induced by these types of food. We conclude that perceptual and attentional systems provide preferential access to stimuli in the environment with high significance for organisms., (Copyright © 2015 Elsevier Inc. All rights reserved.)

Fixating someone suddenly moving the eyes is known to trigger a corresponding shift of attention in the observer. This phenomenon, known as gaze-cueing effect, can be modulated as a function of the social status of the individual depicted in the cueing face. Here, in two experiments, we investigated the temporal dynamics underlying this modulation. To this end, a gaze-cueing paradigm was implemented in which centrally-placed faces depicting high- and low-status individuals suddenly shifted the eyes towards a location either spatially congruent or incongruent with that occupied by a subsequent target stimulus. Social status was manipulated by presenting fictive Curriculum Vitae before the experimental phase. In Experiment 1, in which two temporal intervals (50 ms vs. 900 ms) occurred between the direct-gaze face and the averted-gaze face onsets, a stronger gaze-cueing effect in response to high-status faces than low-status faces was observed, irrespective of the time participants were allowed for extracting social information. In Experiment 2, in which two temporal intervals (200 ms vs. 1000 ms) occurred between the averted-gaze face and target onset, a stronger gaze cueing for high-status faces was observed at the shorter interval only. Taken together, these results suggest that information regarding social status is extracted from faces rapidly (Experiment 1), and that the tendency to selectively attend to the locations gazed by high-status individuals may decay with time (Experiment 2).

Recent studies have tried to shed light on the automaticity of attentional shifts triggered by gaze and arrows with mixed results. In the present research, we aimed at testing a strong definition of resistance to suppression for orienting of attention elicited by these two cues. In five experiments, participants were informed with 100% certainty about the future location of a target they had to react to by presentation of either a direction word at the beginning of each trial or instructions at the beginning of each block. Gaze and arrows were presented before the target as uninformative distractors irrelevant for the task. The results showed similar patterns for gaze and arrows-namely, an interference effect when the distractors were incongruent with the upcoming target location. This suggests that the orienting of attention mediated by gaze and arrows can be considered as strongly automatic.