Cool or hot: How dietary restraint produces both positive and negative eating behaviors.

• Restrained eaters make less caloric decisions when their cool system is utilized. • Restrained eaters make more caloric decisions when their hot system is triggered. • Mindful eating mediates the influence of dietary restraint on healthy food decision. • Food cravings mediate the influence of dietary restraint on unhealthy food decision. • Restrained eaters should engage their cool system when making food decisions. Restrained eating is the tendency to restrict food intake to control weight. Restrained eaters' behavior is thought to be under cognitive control. The dual process model classifies human cognition into two systems: 1) the reflective system, which is slow, deliberative, and conscious (i.e., the "cool system"), and 2) the automatic system, which is fast and unconscious (i.e., the "hot system"). Previous research has argued food items are more likely to be emotionally arousing for restrained eaters, which triggers the hot system. We hypothesize that restrained eaters make less caloric food decisions when their cool system is engaged. An undergraduate sample of 241 students reported their level of restraint, mindful eating, and food cravings. The hot system path is represented by a food decision that must be made quickly and offers an immediate reward, since exerting time pressure induces hot system processing. The cool system path is represented by a computerized menu selection task, in which the individual has unlimited time to consider the food decision. Results show restrained eating reduces caloric intake intentions via the process of mindful eating through the cool system. However, restrained eating increases caloric snack selection via the process of food cravings through the hot system. Restrained eaters should limit their exposure to food decision-making situations in which their hot system may be triggered. Our findings suggest nudging may be useful for restrained eaters, in that it encourages cool system processing. [ABSTRACT FROM AUTHOR]