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Hence, PHS appeared to neutralize the positive perceptual bias toward high-calorie food items and enhance the effective processing of low-calorie items by increasing motivated attention. In the Go-NoGo task, PHS decreased the NoGo-N2; PHS increased the early Go- and NoGo-P3, possibly by turning low- and high-calorie items more pleasant and unpleasant, respectively, requiring more proactive control to inhibit task-irrelevant food-related emotions. Further, in the Go condition, PHS quickened the rejection of salad-inappropriate high-calo
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