【摘要】 食物是维持个体生存的必需品,对食物的注意是对食物进行选择的前提,但是注意选择是分阶段进行的。对食物相关刺激注意加工研究的综述发现,对食物刺激的注意存在早期定向和晚期维持两个阶段,对食物刺激加工的脑电变化体现在N1、P2、P3和LPP波幅的变化上,但P2成分的变化在不同研究中其结果存在差异。未来研究中,对食物注意偏向及其神经机制的研究不仅要探究注意条件的同质性,也要探究不同类型食物刺激对个体注意偏向的影响,以提高研究的外部效度,还要探究与饮食习惯及行为相关的其他认知加工过程。更多还原

【Abstract】 Food is essential for the survival of individuals, and attention to food is a prerequisite for food selection. But attentional selection is carried out in stages. Studies on attentional processing of food-related stimuli found that there were two stages of attentional processing: early orientation and late maintenance. The temporal changes of food stimulus processing were reflected in the amplitude changes of N1, P2, P3 and LPP; however, there are differences in the variation of P2 component among different studies. Future research on food attentional bias and its neural mechanism should not only explore the homogeneity of attentional conditions, in order to improve the external validity of the study, the influence of different types of food stimuli on individual attentional bias should also be explored. Finally, other cognitive processes related to eating habits and behaviors should be explored.更多还原