观看吃播视频的心理与神经机制的综述:动机、影响及未来研究方向

A Review of the Psychological and Neural Mechanisms of Watching Mukbang: Motivations, Effects and Future Directions

吃播,即边吃特定食物(通常营养价值较低)边录制视频或直播的现象,近年来吸引了众多研究者的关注。本文回顾了一系列相关探索性研究,揭示了观看者观看吃播视频的两大核心动机:对吃播内容的关注以及对准社会关系的需求。通过回顾有关食物线索的神经影像学研究,本文强调了在接收食物相关刺激时,观看者的相关味觉加工脑区和与咀嚼、吞咽活动相关脑区的激活,为理解吃播观看过程中的神经机制提供了科学依据。尽管对吃播的研究逐渐增多,但仍然存在限制,特别是在心理学和神经科学领域的严谨实证研究不足,提示了未来研究的必要性。未来研究需更多关注吃播对不同人群的影响及其长期效应,以便为制定相关政策和干预措施提供更科学的依据。

Mukbang, the phenomenon of eating specific foods (usually of low nutritional value) while recording videos or live streaming, has attracted the attention of many researchers in recent years. This article reviews exploratory studies that reveal two core motivations for viewers to watch eating podcast videos: interest in the content and the need for para-social relationships. It also points out the positive role of mukbang in reducing feelings of loneliness, as well as potential health issues it may cause, such as excessive food intake and eating disorders. Furthermore, by reviewing neuroimaging studies on food cues, this article highlights the activation of related gustatory processing areas and areas associated with chewing and swallowing activities in viewers when exposed to food-related stimuli, providing a scientific basis for understanding the neural mechanisms may involved in watching mukbang. Despite the growing body of research on mukbang, limitations remain, particularly in the lack of rigorous empirical studies in psychology and neuroscience psychology, underscoring the necessity for future research. Future studies should focus more on the impact of mukbang on different populations and its long-term effects to provide a more scientific basis for related policies and interventions.