Psychological reactance and vaccine uptake: a longitudinal study.

OBJECTIVE: In most countries, vaccine uptake is a voluntary decision. If people experience threats to this freedom, for example, by pro-vaccination media campaigns or government pressure, psychological reactance may be induced. To regain freedom, the opposite behaviour (vaccine refusal) may become more attractive, forming a vaccination barrier. It remains unclear how state reactance fluctuates and how it relates to vaccination intention versus behaviour. Therefore, this pre-registered longitudinal study aimed to gain insight in the changes in state reactance during a COVID-19 vaccination programme and its relationship with vaccine uptake. METHODS: A representative sample of Dutch adults under 60 completed questionnaires before being eligible for vaccination, shortly before they were invited for vaccination, and after the opportunity for vaccination. RESULTS: Data were analysed using regression analyses (N = 1411). Reactance did not change as hypothesised, but remained stable over time. As hypothesised, reactance predicted lower subsequent vaccination intention. Controlling for intentions, however, reactance did not predict vaccine uptake. Furthermore, reactance predicted lower decision confidence about vaccination, except for people who strongly opposed vaccination. CONCLUSION: Reactance has a sustained role in anticipation of a vaccination decision. Although reactance seems to affect the process towards the decision, this does not determine the final choice.

Face masks impair facial emotion recognition and induce specific emotion confusions.

Face masks are now worn frequently to reduce the spreading of the SARS-CoV-2 virus. Their health benefits are undisputable, but covering the lower half of one's face also makes it harder for others to recognize facial expressions of emotions. Three experiments were conducted to determine how strongly the recognition of different facial expressions is impaired by masks, and which emotions are confused with each other. In each experiment, participants had to recognize facial expressions of happiness, sadness, anger, surprise, fear, and disgust, as well as a neutral expression, displayed by male and female actors of the Radboud Faces Database. On half of the 168 trials, the lower part of the face was covered by a face mask. In all experiments, facial emotion recognition (FER) was about 20% worse for masked faces than for unmasked ones (68% correct vs. 88%). The impairment was largest for disgust, followed by fear, surprise, sadness, and happiness. It was not significant for anger and the neutral expression. As predicted, participants frequently confused emotions that share activation of the visible muscles in the upper half of the face. In addition, they displayed response biases in these confusions: They frequently misinterpreted disgust as anger, fear as surprise, and sadness as neutral, whereas the opposite confusions were less frequent. We conclude that face masks do indeed cause a marked impairment of FER and that a person perceived as angry, surprised, or neutral may actually be disgusted, fearful, or sad, respectively. This may lead to misunderstandings, confusions, and inadequate reactions by the perceivers.

How can food choice best be trained? Approach-avoidance versus go/no-go training.

Behavior toward appetitive stimuli can be changed by motor response training procedures in which participants approach or respond to some stimuli and avoid or inhibit behavior to other stimuli. There is discussion in the literature whether effects are different when participants approach versus avoid stimuli during approach-avoidance training compared to when they respond versus not respond to stimuli during go/no-go training. Here, we directly compared effects of approach-avoidance training and go/no-go training on food choice within the same rigorous experimental protocol. Results showed that both training procedures influence food choice such that participants preferred Approach over Avoidance food items, and Go over NoGo food items, and these training effects were not statistically different. The present work suggests any inconsistencies in the literature on possible differences in effectiveness of these training procedures may be explained by differences in methods employed. The present work also raises new theoretical and applied questions about motor response training as a means to change behavior.

Validating the Radboud faces database from a child's perspective.

Facial expressions play a central role in diverse areas of psychology. However, facial stimuli are often only validated by adults, and there are no face databases validated by school-aged children. Validation by children is important because children still develop emotion recognition skills and may have different perceptions than adults. Therefore, in this study, we validated the adult Caucasian faces of the Radboud Faces Database (RaFD) in 8- to 12-year-old children (N = 652). Additionally, children rated valence, clarity, and model attractiveness. Emotion recognition rates were relatively high (72%; compared to 82% in the original validation by adults). Recognition accuracy was highest for happiness, below average for fear and disgust, and lowest for contempt. Children showed roughly the same emotion recognition pattern as adults, but were less accurate in distinguishing similar emotions. As expected, in general, 10- to 12-year-old children had a higher emotion recognition accuracy than 8- and 9-year-olds. Overall, girls slightly outperformed boys. More nuanced differences in these gender and age effects on recognition rates were visible per emotion. The current study provides researchers with recommendation on how to use the RaFD adult pictures in child studies. Researchers can select appropriate stimuli for their research using the online available validation data.

Training impulsive choices for healthy and sustainable food.

Many people find it hard to change their dietary choices. Food choice often occurs impulsively, without deliberation, and it has been unclear whether impulsive food choice can be experimentally created. Across 3 exploratory and 2 confirmatory preregistered experiments we examined whether impulsive food choice can be trained. Participants were cued to make motor responses upon the presentation of, among others, healthy and sustainable food items. They subsequently selected these food items more often for actual consumption when they needed to make their choices impulsively as a result of time pressure. This effect disappeared when participants were asked to think about their choices, merely received more time to make their choices, or when choosing required attention to alternatives. Participants preferred high to low valued food items under time pressure and without time pressure, suggesting that the impulsive choices reflect valid preferences. These findings demonstrate that it is possible to train impulsive choices for food items while leaving deliberative choices for these items unaffected, and connect research on attention training to dual-process theories of decision making. The present research suggests that attention training may lead to behavioral change only when people behave impulsively. (PsycINFO Database Record