FOOD STIMULI AND GENDER

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In both high-calorie groups, male participants displayed higher average values in all
parameters. The t-value or z-value and the p-value for each of the performed t-tests are
shown in the columns t(z) and p in Table 7. A negative t-value indicates that this parameter
is more pronounced in women. It is evident that in the low-calorie group, a significant
difference occurred twice between genders. In the low calorie ready-to-eat food group, the
total visit duration and total fixation duration parameters both had a significantly higher
mean value (p < 0.001) for women than men. No significant difference was found in the lcnr
group, suggesting that level of processing has an influence.
In the high-calorie group, a significant gender difference was found (p < 0.05). In
the high-calorie sweet food group, all the ET variables except FC showed a significant
difference. In the high-calorie not sweet food group, all the ET variables showed a
significant difference.
Overall, the results clearly indicate that a difference is present between genders.
Women show an increased attentional bias toward low-calorie foods compared to men, and
men show an increased attentional bias toward high-calorie foods compared to women.