Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption

Appetite

Volumn 103, Issue , 2016, Pages 411-422

  Byrnes, Nadia K ^a,b   Hayes, John E ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

BART; Capsaicin; PID5; Sensation seeking; Sensitivity to reward; Spicy food

Indexed keywords

CAPSAICIN; 2,3,4-TRI-O-ACETYLARABINOPYRANOSYL ISOTHIOCYANATE; ALLYL ISOTHIOCYANATE; ISOTHIOCYANIC ACID DERIVATIVE; VEGETABLE OIL;

ARTICLE; BEHAVIORAL OBSERVATION; DSM-5; FOOD INTAKE; HIGH RISK BEHAVIOR; HUMAN; IMPULSIVENESS; MOTIVATION; PERSONALITY; PUNISHMENT; REWARD; SELF REPORT; SENSATION SEEKING; SENSITIVITY TRAINING; SPICE; STRAWBERRY; TASK PERFORMANCE; ADOLESCENT; ADULT; COHORT ANALYSIS; EATING; ETHNIC GROUP; FOOD PREFERENCE; MALE; MIDDLE AGED; MUSTARD; PHYSIOLOGY; PSYCHOLOGY; QUESTIONNAIRE; RISK; SENSATION;

ADOLESCENT; ADULT; CAPSAICIN; COHORT STUDIES; EATING; ETHNIC GROUPS; FOOD PREFERENCES; HUMANS; IMPULSIVE BEHAVIOR; ISOTHIOCYANATES; MALE; MIDDLE AGED; MOTIVATION; MUSTARD PLANT; PERSONALITY; PLANT OILS; REWARD; RISK; RISK-TAKING; SELF REPORT; SENSATION; SPICES; SURVEYS AND QUESTIONNAIRES;

EID: 84969731070     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2016.04.037     Document Type: Article

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