Food rejection and the relation with category-based induction and memory in young children.

BACKGROUND: Childhood rejection of fruits and vegetables (F/V) has been associated with an immature food categorization system, characterized by difficulties in accurately categorizing and making inductions about foods. This may result in variations in the kind of category-based induction children use, such as relying on the color of a fruit/vegetable. Research indicates that children who reject food frequently tend to prioritize perceptual features like color and shape over abstract features, such as the type of food (e.g., tomato) when making food-related inductions. The way children categorize food can also impact what they remember about foods. Food rejection may therefore be related to better memory for perceptual features and diminished memory for abstract features. To explore this further, a pre-registered study was conducted to examine how category-based induction and memory relate to each other, and to children's food rejection. METHODS: 107 children aged 4-6 years old performed a category-based induction and memory task related to F/V, based on color and shape (perceptual features), and type of food (abstract feature). A vegetable photo task measured vegetable acceptance, and parents completed the Child Food Rejection Scale (CFRS). RESULTS: Children generally used color-based induction and displayed better memory for F/V color. Performance on the two tasks was related: higher type-based induction for F/V was linked to better memory for the type of F/V. However, there were no associations found with food rejection. CONCLUSION: Which category young children use for inductive reasoning about food, is related to what they remember best about food. Nevertheless, our study did not establish a relationship between an immature food categorization system and food rejection. Other factors, such as food familiarity, might play a stronger role in children's food acceptance.

Choice-induced tasting. Evaluating the effect of choice on children's acceptance of an unfamiliar vegetable.

Children's vegetable intake is in general below recommendations. It is known that self-selection of vegetables out of multiple options can increase intake in children. However, it is not clear if this effect is driven by a pre-existing preference for the selected food, or purely by having a choice. Allowing children to choose could create a positive bias and endorse feelings of autonomy, which could increase acceptance of the food and promote intake. The aim of the present pre-registered study was to investigate the effect of choice in promoting the acceptance of an unfamiliar vegetable during a blind-choice task. Children aged 4-5 years old (n = 161) were randomly assigned to the choice or no-choice condition. Each child was presented with three closed cups, containing a vegetable. The children were unaware that the cups contained the same vegetable, a piece of raw celeriac. In the choice condition, the children were able to choose a cup themselves whereas in the no-choice condition, the experimenter made the decision. We hypothesized that children in the choice condition would show more acceptance of the vegetable compared to children in the no-choice condition and that higher levels of picky eating would lead to less vegetable acceptance. The results demonstrated that choice indeed significantly increased vegetable acceptance (4.7 ± 1.7 versus 4.0 ± 1.9 on a 6-point scale), irrespective of pickiness in eating. In addition, picky children showed less acceptance of the vegetable compared to non-picky children. The results of this study imply that choice is an important factor in promoting unfamiliar vegetable intake in young children. Including children in the decision process may be a practical strategy for educators and caregivers to increase children's vegetable intake.

How does Go/No-Go training lead to food devaluation? Separating the effects of motor inhibition and response valence.

Palatable, unhealthy food stimuli can be devalued via Go/No-Go (GNG) training that consistently pairs such stimuli with motor inhibition. However, it remains unclear whether this devaluation is caused via learned associations with motor inhibition or via inferential learning based on the valence of emitted motor responses. The present research disentangles the effects of motor assignment and response valence in GNG training through task instructions. In two studies, chocolate stimuli were consistently paired with motor inhibition ("no-go") or with motor excitation ("go"). Task instructions indicated that no-go responses were negatively valenced ("do not take") and that go responses were positively valenced ("take"), or identified no-go responses as positively valenced ("keep") and go as negatively valenced ("throw away"). The results show an effect of response valence on chocolate evaluations, but no effect of motor assignment: Chocolate stimuli were consistently devalued following pairings with a negatively valenced response, regardless of whether this response entailed motor inhibition or excitation. These findings align best with an inferential account of GNG training, suggesting that devaluation effects critically depend on inferential processes regarding motor response valence. GNG training procedures may, therefore, be optimised by disambiguating the valence of go and no-go motor responses prior to training.

Combined Working Memory Training and Transcranial Magnetic Stimulation Demonstrates Low Feasibility and Potentially Worse Outcomes on Delay to Smoking and Cognitive Tasks: A Randomized 2 × 2 Factorial Design Pilot and Feasibility Study.

INTRODUCTION: Repetitive Transcranial Magnetic Stimulation (rTMS) has shown promising results in treating several Substance Use Disorders including Tobacco Use Disorder. However, questions remain regarding how to optimize treatment outcomes. Enhancement of working memory by rTMS is a potential therapeutic mechanism. The current pilot study examined whether rTMS plus a cognitive training program could enhance the effects of rTMS on smoking behaviors using a controlled, factorial design. AIMS AND METHODS: We hypothesized that cognitive training plus stimulation would improve control over smoking behaviors, resulting in enhanced cognitive performance and increased latency to smoke on a delay to smoking analog task. Using a 2 × 2 factorial design, nicotine dependent smokers (n = 43) were randomized to receive 10 sessions of active (10 Hz) or sham rTMS delivered to the left dorsolateral prefrontal cortex, plus active or sham working memory training (WMT) prior to and following stimulation. RESULTS: Contrary to hypotheses, we observed a significant interaction effect, indicating that combining the two active interventions (rTMS+WMT) resulted in worse performance on the smoking analog task (B = -33.0, 95% CI = -64.39, -1.61, p < .05), compared to delivering either intervention alone. Additionally, although active rTMS (compared to sham rTMS) improved letter-sequencing performance (B = 1.23, 95% CI = 0.08-2.38, p < .05), and active WMT (compared to sham WMT) improved back-digit task performance (B = 1.53, 95% CI = 0.02-3.05, p < .05), combining interventions worsened the effect of each on a back-digit task (B = -3.01, 95% CI = -5.96, -0.052, p < .05). CONCLUSIONS: These preliminary findings indicate potential iatrogenic effects of combining rTMS and this working memory training intervention and underscore the need for rigorous evaluation of substance specific conceptual frameworks when selecting future combination interventions. IMPLICATIONS: Counter to hypothesis, this study found no additional benefit of adding a working memory training program to a rTMS protocol in a sample of daily smokers. The combination condition (active rTMS + active training) resulted in worse performance on a delay to smoking analog task and a measure of working memory performance compared to delivering either intervention alone. These preliminary findings inform strategies for optimizing rTMS in smokers and highlight the need for future studies to consider several key components of candidate combination interventions, including effects on regulation of substance use. CLINICAL TRIAL REGISTRATION (IF ANY): The trial was registered at ClinicalTrials.gov (NCT03337113).

Computerized neurocognitive training for improving dietary health and facilitating weight loss.

Nearly 70% of Americans are overweight, in large part because of overconsumption of high-calorie foods such as sweets. Reducing sweets is difficult because powerful drives toward reward overwhelm inhibitory control (i.e., the ability to withhold a prepotent response) capacities. Computerized inhibitory control trainings (ICTs) have shown positive outcomes, but impact on real-world health behavior has been variable, potentially because of limitations inherent in existing paradigms, e.g., low in frequency, intrinsic enjoyment, personalization, and ability to adapt to increasing ability. The present study aimed to assess the feasibility, acceptability, and efficacy of a gamified and non-gamified, daily, personalized, and adaptive ICT designed to facilitate weight loss by targeting consumption of sweets. Participants (N = 106) were randomized to one of four conditions in a 2 (gamified vs. non-gamified) by 2 (ICT vs. sham) factorial design. Participants were prescribed a no-added-sugar diet and completed 42 daily, at-home trainings, followed by two weekly booster trainings. Results indicated that the ICTs were feasible and acceptable. Surprisingly, compliance to the 44 trainings was excellent (88.8%) and equivalent across both gamified and non-gamified conditions. As hypothesized, the impact of ICT on weight loss was moderated by implicit preference for sweet foods [F(1,95) = 6.17, p = .02] such that only those with higher-than-average implicit preference benefited (8-week weight losses for ICT were 3.1% vs. 2.2% for sham). A marginally significant effect was observed for gamification to reduce the impact of ICT. Implications of findings for continued development of ICTs to impact health behavior are discussed.

Taste the texture. The relation between subjective tactile sensitivity, mouthfeel and picky eating in young adults.

Selective or picky eating can be an obstacle for a varied diet. One reason why people reject certain foods is because they do not like the texture. Several studies show that in children tactile sensitivity is related to pickiness in eating. Children who do not like the feel of sand or of slimy substances with their hands also reject more kinds of food, presumably because the children are more sensitive to the mouthfeel of several food textures. There is however hardly any research on the role of tactile sensitivity in adult food acceptance. Two important questions therefore are: Is tactile sensitivity related to picky eating in adults and if so, does mouthfeel mediate the relation between tactile sensitivity and pickiness? In the current study, picky eating, subjective tactile sensitivity, and evaluation of mouthfeel were measured in 87 undergraduate students. It appeared that the three measures are moderately related, with mouthfeel mediating the relation between subjective tactile sensitivity and pickiness in eating. These results show that in adults too, tactile sensitivity plays a role in the acceptance of a larger variety of foods. This means that when aiming to change or improve dietary quality of adults, acceptance of food texture should be taken into account.

Food healthiness versus tastiness: Contrasting their impact on more and less successful healthy shoppers within a virtual food shopping task.

A virtual shopping task was employed to illuminate why women who intend to shop healthily are differentially successful in doing so. Female undergraduates (N = 68) performed a modified approach and avoidance task that employed food items differing in healthiness and tastiness, and yielded relative speed to select and reject food items in a stylised supermarket. Participants categorised a food item either in terms of healthiness or tastiness, then pulled (selected) or pushed (rejected) the item using a joystick. Participants showed faster selection of tasty food after categorisation in terms of tastiness, irrespective of the food's healthiness. However, after categorisation in terms of healthiness, only more successful healthy food shoppers showed faster selection of healthy items regardless of tastiness. Less successful healthy food shoppers showed this effect only for tasty food, and displayed faster rejection of food items not considered tasty, regardless of their assessed healthiness. Thus, when participants who reported the greatest gap between their shopping intention and shopping behaviour were judging the healthiness of food items, their speed to select and reject items continued to be influenced by tastiness. This suggests that reducing incidental processing of food tastiness may reduce the intention-behaviour gap in healthy food shopping.

Self-regulation and obesity: the role of executive function and delay discounting in the prediction of weight loss.

Obesity rates are rising worldwide. Executive function and delay discounting have been hypothesized to play important roles in the self-regulation of behavior, and may explain variance in weight loss treatment success. First, we compared individuals with obesity (n = 82) to healthy weight controls (n = 71) on behavioral and self-report measures of executive function (working memory, inhibition and shifting) and delay discounting. Secondly, the individuals with obesity took part in a multidisciplinary weight loss program and we examined whether executive function and delay discounting predicted weight change. Individuals with obesity displayed weaker general and food-specific inhibition, and weaker self-reported executive function. Better behavioral working memory and better self-reported inhibition skills in daily life were predictive of greater weight loss. As findings are correlational, future studies should investigate the causal relationship between executive function and weight loss, and test whether intervening on executive function will lead to better prevention and treatment of obesity.

Will work less for food: Go/No-Go training decreases the reinforcing value of high-caloric food.

Consistently inhibiting responses to palatable food stimuli increases motor suppression for those stimuli and reduces their hedonic value, suggesting a close link between motor inhibition and food reward. The current study aimed to investigate whether GNG training also reduces the motivational, reinforcing value of palatable, high-calorie food. Participants completed either GNG training for high-calorie food or a control task. This was followed by a Concurrent Schedules Task (CST) to measure the reinforcing value of high-calorie food. As hypothesized, participants in the GNG condition showed reduced high-caloric food reinforcement, as indexed by the number of key presses participants were willing to execute to obtain the food, compared to the control condition. This difference between GNG and control, however, was only significant when the response requirement to obtain high-calorie food was high. These results suggest that GNG training not only reduces hedonic food value but also the motivational, reinforcing value of food.

Double up! Examining the effects of adding inhibition training to food cue exposure in chocolate-loving female students.

In the present we study investigated whether addition of a Go/No Go training enhanced the effects of food cue exposure. We assessed desire to eat, salivation, CS-US expectancies, and eating in the absence of hunger (EAH) during and after cue exposure. Participants (N = 71) were chocolate-loving female students who tried to eat less chocolate in daily life. They received two sessions of either cue exposure with Go/No Go training (EXP + GNG), cue exposure with a sham training (EXP + shamGNG), or a control procedure with sham training (CON + shamGNG). Results showed that the exposure groups had higher desire to eat and higher levels of salivation during exposure compared to the control group during the control intervention, and that within session and between session habituation occurred in all conditions. In contrast to our hypotheses, lower levels of desire and salivation in the EXP + GNG compared to the EXP + shamGNG group at the end of exposure were not found. In addition, there was an overall decrease in CS-US expectancies with no group differences, and these beliefs were unrelated to EAH. Furthermore, groups did not differ on intake of either the exposed chocolate, non-exposed chocolate or other snack food items. It is concluded that a short Go/No Go training does not have an effect on two sessions of cue exposure treatment.

Computer training of attention and inhibition for youngsters with obesity: A pilot study.

Obesity is a widespread problem that starts from an early age. Previous studies suggest that obese youngsters have an attentional bias and an automatic approach tendency towards high-calorie food and display difficulties inhibiting impulses, which may result in a higher intake of (high-calorie) food. An interesting idea for improvement of the current obesity treatment is adding a program that enables to train their difficulties. Subjects were 36 youngsters aged 9-15 years old from an inpatient treatment program for obesity, randomized over a training group and an active control group. The training consisted of six training sessions with cognitive tasks aimed at enhancing inhibition towards unhealthy food items (with a go/no-go task), as well as decreasing a food approach bias (using an approach/avoidance task) and a food attentional bias (using a dot-probe task). The current study evaluated the feasibility, acceptability and initial effectiveness of the training and explores if these characteristics helps obese youngsters to maintain weight-loss once they return home at the end of their inpatient treatment program. Results on the cognitive performances were investigated during two measurement sessions, spread over 5 weeks while weight evolution was followed over 13 weeks. Results showed that the training program was feasible and acceptable to the majority of participants and clinicians. Furthermore, the preliminary findings suggest that the training tasks used were ineffective in this group of obese children. Lessons learned and suggestions for future research are discussed.

Gamified working memory training in overweight individuals reduces food intake but not body weight.

Working Memory (WM) plays a crucial role in successful self-regulation of behavior, including weight regulation. Improving WM might therefore be a promising strategy to support weight loss. In the present study, overweight individuals with a desire to lose weight (N = 91) received an online lifestyle intervention, in conjunction with either 25 sessions of gamified WM training (experimental condition) or a sham training (control). Primary outcomes were Body Mass Index (BMI) and food intake at posttest. Secondary outcomes were executive functioning, self-control, eating style, eating psychopathology and healthy eating. Data were analyzed with mixed regression analyses with condition as between-subjects factor (experimental versus control) and time as within-subjects factor (baseline, posttest, FU1 after one month and FU2 after six months). Results revealed that the experimental condition increased their WM span more than control from pretest to posttest, and these gains were retained at FU1, though lost at FU2. No transfer effects of WM training to other executive functioning measures were found. During the bogus taste test at posttest, participants in the experimental condition consumed significantly less than participants in the control condition. However, both conditions showed a small reduction in BMI, improved eating style, reduced eating disorder pathology, and reported more self-control and a healthier eating pattern. In conclusion, the current results provide some evidence that WM training can improve eating behavior at the short term. However, the WM gains were short-lived, and the added value of WM training as an intervention to promote weight loss could not be established. Future studies should test the added value of WM training booster sessions to promote weight loss over a prolonged period of time.

Focus on the future: Episodic future thinking reduces discount rate and snacking.

Obesity seems related to a preference for immediate gratification. By changing this focus on short term benefits to a more future-oriented outlook, delay discounting (impulsive decision making) can be changed by a manipulation of episodic future thinking (EFT). EFT comprises a vivid mental simulation of general future experiences. EFT may also affect consumption of unhealthy foods, which can be seen as a choice for immediate gratification. Recent research shows that future orientation should be tailored to the behavior at outcome. We therefore hypothesize that the effectiveness of EFT on food intake could be enhanced by making the content food-related. We conducted a 2 (future vs past thinking) by 2 (food vs non-food related thoughts) between-subject design experiment in female undergraduates (N = 94), to compare the efficacy of EFT versus the recalling of episodic past events in reducing discount rate and caloric intake. Content of imagery was either unrestricted or food-related. Participants engaged in EFT or control episodic imagery while snacks were offered to freely consume, and next the Monetary Choice Questionnaire was completed as a measure of delay discounting, while again being engaged in EFT or control imagery. Both types of EFT reduced delay discounting, however, only food-related EFT lead to more restricted caloric consumption. Thus, we found evidence that EFT reduced discount rate during decision making. However, in order to restrict caloric intake, EFT should entail food-related imagery. As discount rate and caloric intake were not related in the current sample, the underlying mechanism remains to be discovered. Results however suggest that EFT is a promising technique to resist immediate gratification.

Taking control: Working memory training in overweight individuals increases self-regulation of food intake.

Working memory (WM) plays a critical role in cognitive control by shielding self-regulatory goals from distraction by desire-related thoughts and emotions. This study examined whether training WM increases self-regulation in overweight participants. It was hypothesized that WM training would decrease psychopathological eating-related thoughts, (over)consumption of food in response to emotions and external cues, food intake and body weight. Overweight participants (n = 50) performed 20-25 sessions of WM training or control/sham training. The dependent measures were self-reported eating-related psychopathology, self-reported emotional/external eating behavior, food intake during a bogus taste test, and body weight, assessed before training, immediately following training, and at one-month follow-up. Relative to control, WM training reduced psychopathological eating-related thoughts and emotional eating (but not external eating). These effects were still present at follow-up, one month later. Food intake and body weight did not show an overall effect of training, though WM training did reduce food intake among highly restrained participants. WM training effectively reduced eating-related thoughts, overeating in response to negative emotions, and food intake among participants with strong dietary restraint goals. Hence, these findings indicate that WM training may strengthen self-regulation by shielding dieting goals from distraction by unwanted eating-related thoughts and emotions.

Brain Activation Associated with Automatic Processing of Alcohol-Related Cues in Young Heavy Drinkers and Its Modulation by Alcohol Administration.

BACKGROUND: While the automatic processing of alcohol-related cues by alcohol abusers is well established in experimental psychopathology approaches, the cerebral regions involved in this phenomenon and the influence of alcohol intake on this process remain unknown. The aim of this functional magnetic resonance imaging (fMRI) study was to investigate the neural mechanisms underlying the processing of task-irrelevant alcohol-related stimuli in young heavy drinkers and their modulation by alcohol administration. METHODS: Twelve heavy drinking male participants were scanned on 2 separate days; once after a low dose of alcohol intake (0.4 g/kg), and once after a placebo intake, in balanced order. Images of alcoholic drinks, soft drinks, or neutral objects were shown while participants' neural activity was recorded through fMRI. Moreover, participants' attentional focus was manipulated using a task which required them to process the central images of interest (focus alcohol condition) or a center unattended task (focus not on alcohol condition). RESULTS: Results indicated that an explicit judgment on beverage-related cues increased activation in the prefrontal area compared with the judgment of neutral objects. By comparison with that of task-irrelevant neutral cues, the processing of task-irrelevant alcohol-related cues increased the activation in a large network of cerebral areas including visual and temporal regions, the bilateral anterior cingulate cortex, the posterior cingulate cortex, and the putamen. Moreover, in the condition with focus not on alcohol, the ventral tegmental area (VTA) was particularly activated by the presentation of (task-irrelevant) alcohol-related cues compared to task-irrelevant soft-drink-related cues. CONCLUSIONS: The VTA was especially involved in the automatic processing of alcohol-related cues in young heavy drinkers. Low dose of alcohol did not modulate the neural substrates involved in the processing of salient alcohol-related cues.

Chocolate equals stop. Chocolate-specific inhibition training reduces chocolate intake and go associations with chocolate.

Earlier research has demonstrated that food-specific inhibition training wherein food cues are repeatedly and consistently mapped onto stop signals decreases food intake and bodyweight. The mechanisms underlying these training effects, however, remain unclear. It has been suggested that consistently pairing stimuli with stop signals induces automatic stop associations with those stimuli, thereby facilitating automatic, bottom-up inhibition. This study examined this hypothesis with respect to food-inhibition training. Participants performed a training that consistently paired chocolate with no go cues (chocolate/no-go) or with go cues (chocolate/go). Following training, we measured automatic associations between chocolate and stop versus go, as well as food intake and desire to eat. As expected, food that was consistently mapped onto stopping was indeed more associated with stopping versus going afterwards. In replication of previous results, participants in the no-go condition also showed less desire to eat and reduced food intake relative to the go condition. Together these findings support the idea that food-specific inhibition training prompts the development of automatic inhibition associations, which subsequently facilitate inhibitory control over unwanted food-related urges.

Time orientation and eating behavior: Unhealthy eaters consider immediate consequences, while healthy eaters focus on future health.

Time orientation could play an important role in eating behavior. The current study investigated whether eating behavior is associated with the Consideration of Future Consequences scale (CFC). Specifically, it was examined whether unhealthy eaters consider the future less and are more concerned with immediate gratification. A related measure of time orientation is delay discounting, a process by which a reinforcer becomes less valuable when considered later in time. Recent research argues that the relation between time orientation and health behaviors is measured best at a behavior-specific level. In the current study, we explored the relationships between CFC and discount rate - both general and food-specific - and their influence on healthy eating. Participants with ages 18 to 60 (N = 152; final sample N = 146) filled in an online questionnaire consisting of the CFC, a food-specific version of the CFC (CFC-food), the Monetary Choice Questionnaire (MCQ) and an adapted MCQ version with snack food as a reinforcer. Self-reported healthy eating was positively related to the future subscale (r = .48, p < .001) and negatively to the immediate subscale of the CFC-food (r = -.43, p < .001). The general CFC and discount rate (MCQ and MCQ-snack) were not related to healthy eating (all p > .05). In order to predict behavior, measurements of time orientation should thus be tailored to the behavior of interest. Based on current results, shifting one's concern from the immediate consequences of eating to a more future-oriented perspective may present an interesting target for future interventions aimed at promoting healthy eating and reducing overweight.

Impulsivity and overeating in children in the absence and presence of hunger.

Overweight children appear to be more responsive to environmental, hedonic cues and easily overeat in the current obesogenic environment. They are also found to overeat in the absence of hunger, and this overeating seems related to impulsivity: impulsive participants are more prone to external eating. However, some studies showed that impulsive adults are also more prone to hunger cues: impulsive participants overate especially when feeling hungry. This would mean impulsive people are more reactive to both external and internal cues. The overeating was limited to palatable high energy-dense foods: hunger made them fancy a snack. In the current study, we wanted to test the interaction between impulsivity, hunger and consumption of food type in children. Impulsivity was measured in 88 children between the ages of 7 and 9. Next, half of the participants performed a taste test before their own regular lunch and half of the participants immediately after their lunch. During the taste test, low, medium and high energy-dense food items were presented. Results showed that impulsive children ate more high energy-dense foods than low impulsive children, both before and after their lunch. No differences were found on low or medium energy-dense foods. Impulsive children therefore showed normal sensitivity for internal hunger and satiety cues, but abnormal response to high energy-dense foods. This might render them vulnerable to tasty temptation in the environment and to weight gain in their future.

A comparison of three types of web-based inhibition training for the reduction of alcohol consumption in problem drinkers: study protocol.

BACKGROUND: Problem drinkers have poor inhibitory control (disinhibition). Previous studies have demonstrated that various forms of 'inhibition training' can reduce alcohol consumption in the laboratory and at short-term follow-up, but their longer-term efficacy and mechanisms of action are unknown. In this phase 2 randomised controlled trial we will contrast the effects of three forms of inhibition training and a control intervention, delivered via the Internet in multiple sessions over four weeks, on alcohol consumption in heavy drinkers. METHODS/DESIGN: Heavy drinkers who are interested in reducing their alcohol consumption will receive a brief intervention and will monitor their own alcohol intake for one week before being randomised to one of four treatment groups: 1. General inhibition training; 2. Cue-Specific inhibition training; 3. Alcohol No-Go training; or 4. Control. They will complete up to 14 sessions of training via the Internet over a four-week period, and will be followed-up for a further six weeks after the end of the training period. Primary outcome measures are reductions in alcohol consumption and heavy drinking days. The number of abstinent days is a secondary outcome measure. We will also investigate changes in inhibitory control and automatic alcohol affective associations in response to training. DISCUSSION: This study will establish if web-based inhibition training can help problem drinkers to reduce their alcohol intake, and it will identify which form(s) of inhibition training are most effective. TRIAL REGISTATION: Trial Registation number: ISRCTN55671858.

Aversive conditioning is impaired in impulsive individuals: A study on learning asymmetries.

BACKGROUND AND OBJECTIVES: Appetitive and aversive conditioning are thought to be involved in the development and maintenance of mental disorders including anxiety, mood, eating, and substance use disorders. However, few studies measure the relative strength of appetitive and aversive associations, and their relevance to the risk of mental disorders. This study aims to address this gap. METHODS: We tested how readily healthy volunteers acquire appetitive vs. aversive associations. 150 participants associated complex 3D objects with either gain or loss and made decisions to gain or avoid losing points. We investigated the relationship of a learning asymmetry with neuroticism, impulsivity, and anhedonia, to test the hypothesis that a stronger learning asymmetry corresponds to more extreme scores on these traits. RESULTS: Impulsivity was positively associated with the learning asymmetry (R2 = .10). This resulted from an inverse relation with the strength of aversive associations, indicating that impulsive individuals are worse at aversive learning. However, appetitive associations did not differ significantly. No correlations with neuroticism or anhedonia were found. LIMITATIONS: Conditioning studies typically use primary reinforcers and a CS-. Lacking these may make these results less comparable to other studies. CONCLUSIONS: We demonstrate that the learning asymmetry can measure individual differences linked to personality traits, and that impulsivity, normally linked with appetitive learning, also influences aversive learning. These results enable additional studies of learning asymmetry in relation to mental disorders, which could include measurements of mental health symptoms to provide further insight into how appetitive and aversive learning interacts with mental disorders.