Sour Promotes Risk-Taking: An Investigation into the Effect of Taste on Risk-Taking Behaviour in Humans

被引：9
作者：
Vi, Chi Thanh [1 ]
Obrist, Marianna [1 ]
机构：
[1] Univ Sussex, Sch Engn & Informat, Sussex Comp Human Interact SCHI Lab, Brighton, E Sussex, England
来源：
SCIENTIFIC REPORTS | 2018年 / 8卷
基金：
欧洲研究理事会;
关键词：
SPICY FOOD LIKING; SENSATION SEEKING; PROSPECT-THEORY; AVERSIVE TASTE; BRAIN; REPRESENTATION; PERSONALITY; PERSPECTIVE; RESPONSES; DECISION;
D O I：
10.1038/s41598-018-26164-3
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Taking risks is part of everyday life. Some people actively pursue risky activities (e.g., jumping out of a plane), while others avoid any risk (e.g., people with anxiety disorders). Paradoxically, risk-taking is a primitive behaviour that may lead to a happier life by offering a sense of excitement through self-actualization. Here, we demonstrate for the first time that sour - amongst the five basic tastes (sweet, bitter, sour, salty, and umami) - promotes risk-taking. Based on a series of three experiments, we show that sour has the potential to modulate risk-taking behaviour across two countries (UK and Vietnam), across individual differences in risk-taking personality and styles of thinking (analytic versus intuitive). Modulating risk-taking can improve everyday life for a wide range of people.
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页数：8
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