Regarding salt and sweet liking, correlations were significant for all levels of SD. Highest levels of SD seem to influence responses to a questionnaire regarding fat liking. INFLUENCE OF SENSORY, PSYCHOLOGICAL, SOCIOECONOMIC AND LIFESTYLE FACTORS ON DIETARY INTAKE AND 5-YEAR WEIGHT GAIN A. Lampur e, K. Castetbon, P. Schlich, A. Deglaire, S. P eneau, S. Hercberg, C. M ejean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France E-mail address: a.lampure@eren.smbh.univ-paris13.fr (A. Lampur e). Individual characteristics, dietary intake and weight status are linked by complex causal relationships. The aim of our study was to establish and validate a conceptual framework by simultaneously assessing the influ- ence of sensory, psychological, socioeconomic and lifestyle factors on di- etary intake and 5-year weight changes. Self-reported individual characteristics, weight and dietary intake were collected using question- naires in 8014 participants of the NutriNet-Sant e cohort. Structural equa- tion modeling was used to assess relative effect of individual factors on dietary intake and their longitudinal effects on 5-year weight changes, both in normal weight and overweight (BMI25 kg/m 2 ) participants. The first factor has the highest standardized estimate, and so forth. In both samples, fat liking and uncontrolled eating were positively associated with intake of unhealthy foods while dietary restraint was inversely associated, in overweight participants only. By contrast, dietary restraint, socioeco- nomic position and physical activity were positively associated with intake of healthy foods and fat liking was inversely associated. Then, dietary re- straint and intake of unhealthy foods were positively associated with 5- year weight gain in both samples. In normal weight subjects, intake of healthy foods and physical activity were inversely associated with weight gain. Among individual factors, sensory fat liking was the strongest pre- dictor of dietary intake, that appears to mediate its influence on weight change, whereas dietary restraint had an effect on weight gain, indepen- dently of dietary intake. Such complex relationships should be taken into account to target public health efforts in obesity prevention. THE RELATIONSHIP BETWEEN TASTE AND NUTRIENT CONTENT IN COMMERCIALLY AVAILABLE FOODS FROM THE UNITED STATES Astrid W.B. van Langeveld 1 , Shannon Gibbons 2 , Ivy Koelliker 2 , Gail V. Civille 2 , Jeanne H.M. de Vries 1 , Cees de Graaf 1 , Monica Mars 1 . 1 Division of Human Nutrition, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands; 2 Sensory Spectrum, Inc. 554 Central Avenue, New Providence, NJ 07974, USA E-mail address: astrid.vanlangeveld@wur.nl (A.W.B. van Langeveld). Taste is often suggested to have a nutrient-signalling function that may be important for food intake regulation. To date, limited data exists to support this notion. The aim of the present study was to investigate the relation- ship between taste and nutrient content, and to explore the effect of food texture, in a range of commercially available foods from the United States. The basic taste intensities (sweet, salt, sour and bitter) of processed foods were obtained by an expert sensory panel, using the Spectrum TM method. Linear regression was used to test the associations between taste and nutrient content. The results showed a positive association between sweetness and total mono- and disaccharide content, and between salti- ness, and sodium and protein content. In conclusion, these observations suggest a nutrient-signalling function for sweet and salty tasting foods, in particular for mono- and disaccharides and sodium respectively, in a range of commercially available food products from the United States. Based on our findings it seems that we are capable of estimating the nutrient con- tent using our sense of taste. However, as the variation in taste intensity between products that are similar in nutrient content can be quite large, taste alone may not be sufficient to regulate our nutrient intake. A NOVEL MULTICOMPONENT FOOD RESPONSE TRAINING INTERVENTION REDUCES BODY FAT AND NEURAL AND SUBJECTIVE FOOD REWARD IN OBESE PARTICIPANTS N.S. Lawrence, S. Yokum, L. Fuller-Marashi, H. Veling, E. Kemps, E. Stice. Psychology, University of Exeter, Perry Road, Exeter EX4 4QG, UK E-mail address: Natalia.Lawrence@exeter.ac.uk (N.S. Lawrence). Individuals with high food reward sensitivity and low inhibitory control are susceptible to overeating and obesity. Computer-based response- and attention-inhibition training paradigms using high-calorie food images have been shown to reduce food intake and facilitate real-world weight loss; however, the mechanism of training effects is unclear. We conducted a pilot study to examine whether a more intensive, multicomponent food response training intervention, relative to non-food control training, would reduce body fat in 47 overweight/obese participants. We further examined the neural mechanisms of training using a food cue reactivity paradigm during fMRI scanning pre- and post-intervention. Participants completed four 50-minute weekly training sessions involving stop-signal, go/no-go, dot-probe, signal-respond and visual search training with either personally-tailored food or non-food images. In the intervention group, high-calorie foods were always associated with inhibition of attention/ motor responses and low-calorie foods were always associated with go- responses. Intervention, but not control participants, showed significant decreases in body fat (d ¼ .95), and reduced monetary and subjective valuation of high-calorie foods over the 4-week training period. They also showed reduced neural responses to high-calorie food images in reward and attention regions, but no changes in prefrontal inhibition networks. These results add to previous findings showing that computer-based food response training can modify food reward and facilitate weight loss. Par- ticipants showed excellent rates of adherence (100%), and robust learning using this relatively quick and simple intervention, suggesting that it is a promising and cost-effective way to reduce overweight and obesity. EXPLICIT AND IMPLICIT TRAINING OF FOOD RESPONSE INHIBITION IS ASSOCIATED WITH FOOD DEVALUATION AND WEIGHT LOSS Robyn Lee, Kathryn Dingle, Emma Griffiths, Natalia Lawrence. School of Psychology, University of Exeter, Exeter EX4 4QG, UK E-mail address: robynelizabethlee@hotmail.co.uk (R. Lee). Over consumption of energy-dense foods fuels the current obesity epidemic. Food response inhibition training can successfully facilitate reduced food intake and weight loss, yet all prior studies have used an implicit training procedure. However, if inhibition training is to be widely disseminated as a weight-loss intervention, prior explicit awareness of task contingencies is likely. We therefore compared the effects of food response inhibition training when participants were, and were not made explicitly aware of task contingencies. Participants (N ¼ 89) received ver- balised implicit (n ¼ 49) or explicit (n ¼ 40) instructions before completing up to four 10-minute online food no-go training sessions in one-week, where they consistently inhibited responses to high-energy density foods and responded to healthy foods. Participants’ weight, subjective food ratings and food choice were measured pre- and two weeks post-inter- vention. Weight was also participant-reported four-weeks and six months post-intervention. Consistent with past research, both implicit and explicit instruction groups showed a reduction in choice and liking ratings for high-energy density foods. Furthermore, both groups showed increased liking ratings of healthy ‘go’ foods - a novel finding in food inhibition training research. Both groups lost a significant amount of weight (0.9 kg) at four-weeks post-intervention, yet there was non-significant weight-loss at two-weeks post-intervention. Although there were no significant dif- ferences between implicit and explicit conditions, training effects were consistently greater in the explicit group, providing encouraging evidence for the wider, explicit dissemination of inhibition training as an accessible and cost-effective means to curb unhealthy eating habits. IMPULSIVE DECISION-MAKING IN OVERWEIGHT AND NORMAL WEIGHT ELEMENTARY SCHOOL CHILDREN Nele Lensing, Birgit Elsner. Developmental Psychology, University of Potsdam, Karl-Liebknecht-Str. 24/25, OT Golm, 14476 Potsdam, Germany E-mail address: lensing@uni-potsdam.de (N. Lensing). A balanced energy intake in the obesogenic environment of our western societies calls for self-regulated decision-making. Short-term hedonic goals, like eating palatable, high-calorie food, compete with more long- Abstracts / Appetite 107 (2016) 677e694 686