The art of dieting: Exposure to thin sculptures effortlessly reduces the intake of unhealthy food in motivated eaters

Stämpfli, Aline E.; Brunner, Thomas (2016). The art of dieting: Exposure to thin sculptures effortlessly reduces the intake of unhealthy food in motivated eaters Food Quality and Preference, 50, pp. 88-93. Elsevier 10.1016/j.foodqual.2016.01.012

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Thin, human-like sculptures by the artist Alberto Giacometti, applied as environmental cues, have been found to facilitate dieting by reducing chocolate intake and promoting healthy snack choices. However, the processes underlying this “Giacometti effect” have been left unexplored so far. The present study therefore first examines the effortlessness of the effect. More specifically, it aims to determine whether the sculptures reduce unhealthy food intake when only few cognitive resources for their influence are available. For this purpose, the participants in a chip tasting were given the cognitive load task of memorizing either 10 or two digits during the tasting. The results indicate that the sculptures reduced participants’ chip intake independent of the cognitive load. Thus, they influenced participants’ eating behavior even when only few cognitive resources were available. The results also indicate that the sculptures reduced chip intake only when the participants liked the chips. The sculptures could thus exert their influence when individuals were motivated to eat and the dieting cues were useful. The finding that the Giacometti sculptures, applied as environmental dieting or health cues, influenced individuals when only few cognitive resources were available, could indicate a crucial advantage for the application of these cues in complex, real-world settings.

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production
Name:	Stämpfli, Aline E. and Brunner, Thomas0000-0002-6770-6548
Subjects:	R Medicine > R Medicine (General)
ISSN:	09503293
Publisher:	Elsevier
Language:	English
Submitter:	Simon Lutz
Date Deposited:	29 Oct 2019 11:50
Last Modified:	18 Dec 2020 13:29
Publisher DOI:	10.1016/j.foodqual.2016.01.012
ARBOR DOI:	10.24451/arbor.8358
URI:	https://arbor.bfh.ch/id/eprint/8358