Fig. 1.

Decision making depends on breakfast carb/protein ratio. (A) In study 1, subjects were grouped in low- vs. high-carb/protein groups depending on the macronutrient composition of their breakfast on that morning. Yellow bars indicate the fraction of subjects who decided to reject. Subjects with high-carb/protein ratio breakfasts showed significantly more rejection behavior (*P < 0.05). (B) Differences (high-carb/protein minus low-carb/protein condition) in rejection rates separated for fairness categories (fair, medium, unfair) during the UG in the intervention experiment (study 2). Subjects showed an increase in rejection rates after a high-carb/protein ratio breakfast compared with after a low-carb/protein ratio breakfast. The values indicated are mean changes (±SEM, *P < 0.05).