Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level’s impact on reward discounting

Perceived food palatability, blood glucose level and future discounting: Lack of evidence for blood glucose level’s impact on reward discounting

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Some previous studies have shown that an increase in blood glucose level makes people more future oriented, however, results are inconsistent, other studies failing to replicate this effect. Here, we tested whether psychological factors (in this instance, perception of food pleasantness after consum...

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Bibliographic Details
Main Authors: Rafał Muda, Przemysław Sawicki, Michał Ginszt
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2021-01-01
Series:PLoS ONE
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8351949/?tool=EBI

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