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Unhealthy Foods are Distracting

New research discovers sugary, fatty foods are more apt to disrupt our efforts than common objects or low-calorie foods — even if you are involved with a task that is not related to food, or are not thinking about eating.

Prior research has reviewed the way in which people’s thoughts and cognition relate to their eating habits and their relationship with food. Some of the studies have found that people respond faster to words linked to food, especially when they are hungry.

Other studies have focused on the particular preference people have for energy-dense, calorie-rich foods with a high fat or sugar content.

In the new research, investigators are now also using so-called distraction paradigms to understand how food sidetracks us from a task, and how the presence of something to eat influences the brain.

The research appears in the journalĀ Psychonomic Bulletin & Review by Corbin Cunningham and Howard Egeth of Johns Hopkins University.

In the study, 18 participants were asked to classify a set of four symbols with no connection to food. These were presented to them on a computer screen as either digits or letters. Somewhere during the execution of this task, a picture of food irrelevant to the classification process was randomly flashed on the screen.

This picture required no specific response from participants. The images varied in their nutritional content — from low energy to ordinary food and high-energy snacks. The researchers found that participants were more distracted by images of energy-dense foods than by ones depicting non-food objects or low-energy snacks.

“This suggests that participants rapidly and implicitly assessed the nutritional value of the distractor images presented to them, even when they were entirely irrelevant,” says Cunningham.

In a similar experiment, eighteen new participants ate two small (“fun-sized”) candy bars before completing the same tasks. These participants were not as distracted by the energy-rich images flashed on the screen as the participants in the first study.

“When interesting food stimuli are entirely irrelevant to a task, they still cause some kind of disruption,” notes Cunningham.

“Our results also provide strong evidence for distraction by foods that have a higher energy density, even when they are entirely irrelevant to a task.”

In a follow-up third experiment with 64 total participants, the images of low-energy food were replaced by faces showing fear and disgust.

Participants who had had nothing to eat beforehand were more distracted by images of energy-dense foods than by any other item, including those of emotionally charged faces. This was not the case when they had received a snack before being tested.

So why did eating a candy bar eliminate the attention-capturing power of energy-dense food?

“The answer has to do with a person’s motivational state,” says Egeth.

“Recent research has shown that when an ordinarily rewarding stimulus such as chocolate is devalued, attention is no longer oriented towards this reward-associated stimulus.”

Source: Springer

Unhealthy Foods are Distracting

Rick Nauert PhD

Rick Nauert, PhDDr. Rick Nauert has over 25 years experience in clinical, administrative and academic healthcare. He is currently an associate professor for Rocky Mountain University of Health Professionals doctoral program in health promotion and wellness. Dr. Nauert began his career as a clinical physical therapist and served as a regional manager for a publicly traded multidisciplinary rehabilitation agency for 12 years. He has masters degrees in health-fitness management and healthcare administration and a doctoral degree from The University of Texas at Austin focused on health care informatics, health administration, health education and health policy. His research efforts included the area of telehealth with a specialty in disease management.

APA Reference
Nauert PhD, R. (2018). Unhealthy Foods are Distracting. Psych Central. Retrieved on December 3, 2020, from
Scientifically Reviewed
Last updated: 8 Aug 2018 (Originally: 27 Oct 2017)
Last reviewed: By a member of our scientific advisory board on 8 Aug 2018
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