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Liang S, He J, Deng W, Cao P, Teng L, Tang Y, Lu X, Hu F, Zhang T, Li J. The Effect of Unhealthy Food Packaging Information Boundaries on Consumer Purchasing Intentions. Foods 2024; 13:2320. [PMID: 39123512 PMCID: PMC11311368 DOI: 10.3390/foods13152320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 08/12/2024] Open
Abstract
Existing studies have examined unhealthy food packaging information, mainly focusing on aspects such as the content, color, and text, whilst paying less attention to the boundaries of information. This paper investigates unhealthy foods through three experiments, revealing that the presence (vs. absence) of packaging information boundaries on unhealthy foods has a negative impact on consumers' purchasing intentions (p = 0.040) (Experiment 1). The feeling of constraint mediates this effect (β = -0.078, CI: [-0.1911, -0.0111]) (Experiment 2). Additionally, consumers with an independent self-construal exhibit reduced purchasing intentions when unhealthy food packaging information boundaries are present (vs. absent) (p < 0.001), whereas those with an interdependent self-construal show increased purchasing intentions under the same conditions (p = 0.024) (Experiment 3). This paper reveals the psychological mechanism and boundary conditions of unhealthy food packaging information boundaries affecting consumers' purchasing intention and provides practical inspiration for government policy-making related to unhealthy food packaging.
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Affiliation(s)
- Shichang Liang
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Junyan He
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Wanshan Deng
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Ping Cao
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Lili Teng
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Yu Tang
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Xiaojie Lu
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
- Talents Service Center of Guangxi Zhuang Autonomous Region, Nanning 530004, China
| | - Feng Hu
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Tingting Zhang
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
| | - Jingyi Li
- School of Business, Guangxi University, Nanning 530004, China; (S.L.); (J.H.); (P.C.); (L.T.); (Y.T.); (F.H.); (T.Z.); (J.L.)
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Barnhart WR, Kalantzis M, Gaggiano C, Braden AL. The relation between questionnaire-measured self-reported emotional eating and disordered eating behaviors: A meta-analysis of nearly three decades of research. Appetite 2024; 198:107343. [PMID: 38604382 DOI: 10.1016/j.appet.2024.107343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 03/15/2024] [Accepted: 04/04/2024] [Indexed: 04/13/2024]
Abstract
Extensive research exists on the association between self-reported emotional eating (EE) and disordered eating (DE) behaviors. Heterogeneity exists by type (e.g., unidimensional vs. multidimensional) and valence (e.g., negative vs. positive) of self-reported EE, and no previous meta-analyses have examined the association between self-reported EE and DE behaviors. A total of 67 studies (N = 26,289; 43 reporting relations in one model, and 24 reporting relations in more than one model) met inclusion criteria; ranges for age and publication date were 18.0-61.8 years old and 1995 to 2022. Five models quantified relations between DE behaviors and 1) broad negative EE, 2) EE in response to depression, 3) EE in response to anger and anxiety, 4) EE in response to boredom, and 5) EE in response to positive emotions. Using random-effects models, pooled Cohen's d effect sizes suggested small, positive relations between DE behaviors and self-reported broad negative EE (d = 0.40, p < 0.001), EE-depression (d = 0.41, p < 0.001), EE-anger/anxiety (d = 0.35, p < 0.001), and EE-boredom (d = 0.38, p < 0.001). A significant, but very small, positive relation was observed between DE behaviors and self-reported EE-positive (d = 0.08, p = 0.01). Subgroup analyses suggested a medium, positive relation between self-reported broad negative EE and binge eating (d = 0.53, p < 0.001) and a small, positive relation between self-reported broad negative EE and dietary restraint (d = 0.20, p < 0.001). Significant heterogeneity was identified across all models except for the EE-boredom and DE behaviors model. Higher BMI, but not age, clinical status, or type of DE behavior strengthened the positive relation between self-reported broad negative EE and DE behaviors. Findings support previous research suggesting that negative and positive EE are distinct constructs, with negatively valenced EE being more closely associated with DE behaviors, especially binge eating.
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Affiliation(s)
- Wesley R Barnhart
- Department of Psychology, Bowling Green State University, Bowling Green, OH, USA.
| | - Maria Kalantzis
- Department of Psychology, Bowling Green State University, Bowling Green, OH, USA
| | - Christina Gaggiano
- Department of Psychology, Bowling Green State University, Bowling Green, OH, USA
| | - Abby L Braden
- Department of Psychology, Bowling Green State University, Bowling Green, OH, USA
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Chen J, Fan Y, Zhang M, Wu S, Li H. The neural model of front-of-package label processing. Nutr Rev 2024; 82:374-388. [PMID: 37604108 DOI: 10.1093/nutrit/nuad060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/23/2023] Open
Abstract
Front-of-package (FOP) labels have been adopted in many countries to battle the obesity pandemic and its serious health consequences by providing clearer and easier-to-understand nutrition and health information. The effectiveness of FOP labels has been generally confirmed, with some contextual and individual factors modifying their effectiveness. Existing theories (eg, the dual-process theory) and shifting priorities for self-control, provide some explanations for the FOP label effect. However, the cognitive and neural mechanisms underlying the processing of FOP labels remain unknown. Here, a new model, namely, the neural model of FOP label processing, has been proposed to fill this gap by providing an integrated account of FOP label processing while simultaneously considering multiple important situational and individual factors in the same framework. This neural model is built on the core eating network (ie, the ventral reward pathway and the dorsal control pathway) for food cue processing and actual food consumption. The new model explains how FOP labels may facilitate attention, influence the core eating network, and thus alter food choices. It also demonstrates how motivation may modify FOP label processing in 2 ways: affecting attention (the indirect way) and changing the process of evaluating the food (the direct way). It further explains how some contextual and individual factors (eg, ego depletion, time pressure, and health knowledge) influence the process. Thus, the neural model integrates evidence from behavioral, eye-tracking, and neuroimaging studies into a single, integrated account, deepening understanding of the cognitive and neural mechanisms of FOP label processing. This model might facilitate consensus on the most successful FOP label. Moreover, it could provide insights for consumers, food industries, and policy makers and encourage healthy eating behaviors.
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Affiliation(s)
- Jing Chen
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Yixuan Fan
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Manlu Zhang
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Shuhuan Wu
- School of Psychology, Beijing Sport University, Beijing 100084, China
| | - Huiyan Li
- School of Psychology, Beijing Sport University, Beijing 100084, China
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Cummings C, Lansing AH. Positive Emotion Is Associated with Attentional Focus on Physical Activity and Eating in Adolescents: A Daily Diary Study. Int J Behav Med 2024:10.1007/s12529-024-10260-y. [PMID: 38261234 DOI: 10.1007/s12529-024-10260-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/11/2024] [Indexed: 01/24/2024]
Abstract
BACKGROUND There are emerging data linking positive emotion to health behaviors, yet the self-regulatory processes underlying this link are understudied. The purpose of the current study was to examine the associations between daily positive emotion and daily attentional focus on physical activity and overeating as well as the moderating role of trait positive emotion arousal recovery. METHOD Adolescents (N = 47) aged 11 to 17 completed a baseline measure of their perceived positive emotion arousal regulation and a 7-day diary about their positive emotion and attentional focus. RESULTS Both within-person increases in and greater average daily approach-oriented positive emotion were associated with greater daily attentional focus on physical activity and overeating. Quicker perceived trait approach-oriented positive emotion arousal recovery dampened the association between within-person increases in daily approach-motivated positive emotion and daily attentional focus on overeating but not physical activity. CONCLUSION Positive emotion can elicit a narrowing of attentional focus towards emotionally salient health behavior. Future studies should examine the full mechanistic pathway linking positive emotion to health behavior via attentional focus and arousal recovery.
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Affiliation(s)
- Caroline Cummings
- Department of Psychological Sciences, Texas Tech University, Box 42051, Lubbock, TX, 79409, USA.
| | - Amy Hughes Lansing
- Department of Psychological Science, University of Vermont, Burlington, VT, 05405, USA
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Burdick R, Bayne D, Hitchcock M, Gilmore-Bykovskyi A, Shune S, Rogus-Pulia N. The Impact of Modifiable Preoral Factors on Swallowing and Nutritional Outcomes in Healthy Adults: A Scoping Review. JOURNAL OF SPEECH, LANGUAGE, AND HEARING RESEARCH : JSLHR 2023; 66:4860-4895. [PMID: 37931134 DOI: 10.1044/2023_jslhr-23-00062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
PURPOSE Swallowing has previously been characterized as consisting of four phases; however, it has become apparent that these four phases are not truly discrete and may be influenced by factors occurring prior to bolus entrance into the oral cavity (i.e., preoral factors). Still, the relationship between these factors and swallowing remains poorly understood. The aim of this review was to synthesize and characterize the literature pertaining to the influence of preoral factors on swallowing and nutritional outcomes in healthy individuals. METHOD We performed a scoping review, searching the databases of PubMed, CINAHL, Cochrane, and Scopus. Search terms included those related to swallowing, experience of preoral factors, and exclusionary terminology to reduce animal and pediatric literature. Our initial search revealed 5,560 unique articles, of which 153 met our inclusionary criteria and were accepted into the review. RESULTS Of the accepted articles, 78% were focused exclusively on nutritional outcomes, 17% were focused on both swallowing and nutritional outcomes, and 5% were focused on solely swallowing outcomes. Of the preoral factors examined, 99% were exteroceptive in nature (17% olfactory, 44% visual, 21% auditory, 7% tactile, 11% other), while 1% were proprioceptive in nature. CONCLUSIONS This review supports the influence of preoral factors on swallowing and nutritional outcomes. However, there is a large emphasis on the visual modality and on nutritional outcomes. Nearly none of the literature found in this review directly measured swallowing safety, efficiency, or physiology. Future work will benefit from a larger focus on proprioceptive preoral factors as they relate to swallowing outcomes.
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Affiliation(s)
- Ryan Burdick
- Division of Geriatrics and Gerontology, Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
- Geriatric Research Education and Clinical Center, William S. Middleton Veterans' Hospital, Madison, WI
| | - David Bayne
- Communication Disorders and Sciences Program, University of Oregon, Eugene
| | | | - Andrea Gilmore-Bykovskyi
- BerbeeWalsh Department of Emergency Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
| | - Samantha Shune
- Communication Disorders and Sciences Program, University of Oregon, Eugene
| | - Nicole Rogus-Pulia
- Division of Geriatrics and Gerontology, Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
- Geriatric Research Education and Clinical Center, William S. Middleton Veterans' Hospital, Madison, WI
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Levy S, Cohen N, Weinbach N. Negative and positive interpretations of emotionally neutral situations modulate the desire to eat personally craved foods. Appetite 2023; 191:107092. [PMID: 37852375 DOI: 10.1016/j.appet.2023.107092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/16/2023] [Accepted: 10/16/2023] [Indexed: 10/20/2023]
Abstract
Emotions play an important role in modulating food craving. Previous studies demonstrated that exposure to negative or positive stimuli can subsequently influence the desire to eat. However, in many daily situations, individuals self-generate their emotions, for example, by interpreting emotionally-neutral situations as positive or negative. So far, no studies have examined if and how positive and negative interpretations of emotionally-neutral situations modulate food craving. In this study, 65 healthy participants were asked to interpret emotionally-neutral images negatively or positively or observe the images naturally. Subsequently, participants rated their state negative/positive affect and their desire to eat their personally craved foods. The results demonstrate a lower desire to eat craved foods after negative interpretations and a higher desire to eat after positive interpretations, compared to an observe-naturally condition. Additionally, the impact of emotional interpretations on the desire to eat was mediated by participants' state negative/positive affect. These findings suggest that self-generated emotion as a result of negative/positive interpretations plays a significant role in modulating food craving. The results highlight the potential of modifying affective interpretations for the treatment of disorders that are characterized by both dysregulated food craving and emotion.
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Affiliation(s)
- Shiran Levy
- School of Psychological Sciences, University of Haifa, Haifa, Israel
| | - Noga Cohen
- Department of Special Education, University of Haifa, Haifa, Israel; The Edmond J. Safra Brain Research Center for the Study of Learning Disabilities, University of Haifa, Haifa, Israel
| | - Noam Weinbach
- School of Psychological Sciences, University of Haifa, Haifa, Israel.
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Pimpini L, Franssen S, Reber P, Jansen A, Roefs A. Effects of a health versus hedonic mindset on daily-life snacking behaviour. J Hum Nutr Diet 2023; 36:2085-2098. [PMID: 37545043 DOI: 10.1111/jhn.13221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/13/2023] [Accepted: 07/16/2023] [Indexed: 08/08/2023]
Abstract
BACKGROUND In today's obesogenic environment high-caloric palatable foods are omnipresent, making it hard for many to reach and maintain a healthy body weight. This study investigates the effects of a health versus hedonic mindset on daily-life snacking behaviour. The hypothesis is that a health mindset leads to reduced snacking behaviour compared to a hedonic mindset. This effect is expected to be most pronounced with high dietary restraint and least pronounced with high trait self-control. METHODS For 3 weeks, degree of craving and amount of snacks that were craved and consumed were assessed four times a day, using smartphone Ecological Momentary Assessment (EMA). A total of 111 female participants (body mass index range: 20-23.5) were randomly assigned to a 1-week health (n = 53) or hedonic (n = 58) mindset, occurring in week 2 of the EMA protocol. The mindset manipulations consisted of text messages, focusing either on the enjoyment of tasty food (hedonic) or on healthy living and eating (health). RESULTS contrary to our hypotheses, mindset did not affect snacking behaviour. Instead, degree of craving and intake of snacks reduced significantly over time, not moderated by mindset, dietary restraint (Restraint Scale) or trait self-control (Brief Self-Control Scale). Importantly, this was not due to reduced compliance. Possibly, the reduced craving and snacking behaviour were due to monitoring and/or socially desirable answering tendencies. Additional time point analyses showed that craving was strongest in the late afternoon (3:30-5:00 PM), and-across mindset conditions-degree of craving correlated negatively with trait self-control. CONCLUSIONS future studies could manipulate degree of monitoring and design individually tailored manipulations.
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Affiliation(s)
- Leonardo Pimpini
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht, The Netherlands
| | - Sieske Franssen
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht, The Netherlands
| | - Philipp Reber
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht, The Netherlands
- Clinical Neurotechnology Laboratory, Department of Psychiatry and Neurosciences, Charité Universitätsmedizin Berlin, Berlin, Germany
| | - Anita Jansen
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht, The Netherlands
| | - Anne Roefs
- Department of Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht, The Netherlands
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Fischer S, Wonderlich J, Miller LA, Breithaupt L, Frietchen R, Cao L, Nelson JD, Izquierdo A. The association of alcohol use and positive and negative urgency to same day objective binge eating in emerging adults. Front Psychol 2023; 14:1152691. [PMID: 37680241 PMCID: PMC10480840 DOI: 10.3389/fpsyg.2023.1152691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Accepted: 05/30/2023] [Indexed: 09/09/2023] Open
Abstract
Introduction Objective binge eating and problematic alcohol use often co-occur and are common behaviors in emerging adults. Both behaviors are thought to be driven by affect regulation processes. Objective binge eating often occurs in the context of increasing or acute negative affect, and often occurs in solitude. Alcohol use in emerging adults can also be associated with negative affect regulation. However, in contrast to objective binge eating, a large body of research indicates that there are positively valenced pathways to alcohol use in this age group. Emerging adults often drink socially, to enhance enjoyment, and in the context of positive mood. We propose that one pathway to objective binge eating in this developmental period is through alcohol use itself, such that emerging adults who consume alcohol and who are more likely to act impulsively in the context of positive emotion (i.e., have high levels of positive urgency) may be more likely to binge eat following drinking. Methods We collected data using ecological momentary assessment in 106 undergraduates on positive and negative affect, motives for drinking and eating, and alcohol use and objective binge eating, in addition to baseline questionnaires of impulsivity. Results There were no significant changes in affect prior to drinking in this sample. Alcohol use at one time point significantly increased odds of objective binge eating at a later time point in the same day. Individual differences in positive urgency, the tendency to act rashly while experiencing positive affect, were also associated with increased odds of objective binge eating that occurred after alcohol use. Individual differences in negative urgency, the tendency to act rashly after experiencing negative affect, did not have a main effect on objective binge episodes, but did interact with alcohol use to increase the odds of objective binge eating following drinking. The vast majority of drinking episodes prior to objective binge eating were social drinking episodes, and participants most commonly endorsed "to have fun" as a reason for drinking. Discussion Results suggest that alcohol consumption may increase risk for objective binge eating in emerging adults.
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Affiliation(s)
- Sarah Fischer
- Department of Psychology, George Mason University, Fairfax, VA, United States
| | - Joseph Wonderlich
- Eating Disorders and Weight Management Center, Sanford Health, Fargo, ND, United States
| | - Leo A. Miller
- Department of Psychology, George Mason University, Fairfax, VA, United States
| | - Lauren Breithaupt
- Department of Psychiatry, Massachusetts General Hospital and Harvard Medical School, Boston, MA, United States
| | - Rachel Frietchen
- Butler Hospital, Brown University, Providence, RI, United States
| | - Li Cao
- Eating Disorders and Weight Management Center, Sanford Health, Fargo, ND, United States
| | - Jillian D. Nelson
- Department of Psychology, George Mason University, Fairfax, VA, United States
| | - Alyssa Izquierdo
- Department of Psychology, George Mason University, Fairfax, VA, United States
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Barnhart WR, Kalantzis MA, Braden AL. Mindfulness facets differentially relate to self-reported negative and positive emotional eating types in treatment-seeking adults with overweight/obesity. Eat Weight Disord 2023; 28:54. [PMID: 37351755 DOI: 10.1007/s40519-023-01578-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Accepted: 06/04/2023] [Indexed: 06/24/2023] Open
Abstract
BACKGROUND Mindfulness is a meaningful therapeutic target in the treatment of emotional eating in adults with overweight/obesity. Descriptive research mapping relations between mindfulness facets and emotional eating types in treatment-seeking adults with overweight/obesity is needed. METHODS Cross-sectional relations between mindfulness facets (i.e., acting with awareness, describe, non-judgment, non-reactive, and observe; Five Facet Mindfulness Questionnaire-Short Form) and emotional eating types (i.e., self-reported negative and positive emotional eating; Emotional Eating Scale-Revised, Emotional Appetite Questionnaire) were examined in a treatment-seeking sample of adults with overweight/obesity (N = 63). RESULTS Significant bivariate correlations revealed negative relations between mindfulness facets and emotional eating types. Multiple regressions revealed that higher describe (β = - 0.42, p = 0.004) mindfulness was associated with lower self-reported emotional eating-anger/anxiety; higher non-reactive (β = - 0.31, p = 0.01) and non-judgment (β = - 0.28, p = 0.02) mindfulness were associated with lower self-reported emotional eating-depression; and higher non-judgment (β = 0.26, p = 0.04) mindfulness was associated with higher self-reported emotional eating-positive. CONCLUSIONS Describe, non-judgment, and non-reactive mindfulness were uniquely and significantly associated with eating in response to negative and positive emotions. Results suggest the potential need for intervention programs to be sensitive to the multidimensional nature of mindfulness in the treatment of distinct types of emotional eating in adults with overweight/obesity. LEVEL OF EVIDENCE V, cross-sectional descriptive study.
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Affiliation(s)
- Wesley R Barnhart
- Department of Psychology, Bowling Green State University, Bowling Green, OH, 43403, USA.
| | - Maria A Kalantzis
- Department of Psychology, Bowling Green State University, Bowling Green, OH, 43403, USA
| | - Abby L Braden
- Department of Psychology, Bowling Green State University, Bowling Green, OH, 43403, USA
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Bucea-Manea-Țoniș R, Martins OMD, Urdeș L, Coelho AS, Simion VE. Nudging Consumer Behavior with Social Marketing in Portugal: Can Perception Have an Influence over Trying Insect-Based Food? INSECTS 2023; 14:547. [PMID: 37367363 DOI: 10.3390/insects14060547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/28/2023]
Abstract
Social marketing campaigns are widely used to inform, educate, communicate, and promote healthy behaviors that add benefits to the individual, but also to society and the environment. Considering the low cost and high quality of insect-based food, this research aims to identify the main factors which can be used by social marketing campaigns to help people to try new foods, such as insect-based food. Although it is considered an important alternative to protein, there are a few countries that have not experienced it. In many Western countries, insect-based food is perceived as being disgusting. Neophobia is also a barrier to trying these foods. The main goal is to analyze if social marketing campaigns might influence perception (familiarity, preparation, visual, and information). Our model proves this assumption because we obtained high path coefficients, indicating that perception influences social beliefs, individual beliefs, and consumption intention. Thus, they will increase the consumption intention.
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Affiliation(s)
| | - Oliva M D Martins
- Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Laura Urdeș
- Faculty of Veterinary Medicine, Spiru Haret University, 030352 Bucharest, Romania
| | - Ana Sofia Coelho
- Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- GOVCOPP-UA, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Violeta-Elena Simion
- Faculty of Veterinary Medicine, Spiru Haret University, 030352 Bucharest, Romania
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11
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Braden A, Barnhart WR, Kalantzis M, Redondo R, Dauber A, Anderson L, Tilstra-Ferrell EL. Eating when depressed, anxious, bored, or happy: An examination in treatment-seeking adults with overweight/obesity. Appetite 2023; 184:106510. [PMID: 36868313 DOI: 10.1016/j.appet.2023.106510] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 01/19/2023] [Accepted: 02/24/2023] [Indexed: 03/05/2023]
Abstract
Emotions that differ in valence are uniquely associated with eating. In our previous study with an online sample of adults with overweight/obesity, eating in response to depression was the type of emotional eating most closely associated with negative psychosocial correlates (Braden et al., 2018). The current study extended this research by examining associations between emotional eating types (eating in response to depression, anxiety, boredom, happiness) and psychological correlates among treatment-seeking adults. The present study was a secondary analysis of adults (N = 63; 96.8% female) with overweight/obesity and self-identified emotional eating who completed a baseline assessment for a behavioral weight loss intervention. Emotional eating in response to depression (EE-depression), anxiety/anger (EE-anxiety/anger), and boredom (EE-boredom) were assessed with the revised Emotional Eating Scale (EES-R), and positive emotional eating (EE-positive) was assessed with the positive emotions subscale of the Emotional Appetite Questionnaire (EMAQ). The Eating Disorder Examination Questionnaire (EDE-Q), Binge Eating Scale (BES), Difficulties in Emotion Regulation Scale (DERS), and Patient Health Questionnaire-9 (PHQ-9; depressive symptoms) were also administered. Frequencies showed the most endorsed emotional eating type was EE-depression (44.4%; n = 28). Four multiple regression analyses examined associations between emotional eating (EE-depression, EE-anxiety/anger, EE-boredom, and EE-positive) and dependent variables (EDE-Q, BES, DERS, and PHQ-9). Results showed that depression was the emotional eating type most closely related to disordered eating, binge eating, and depressive symptoms. Eating in response to anxiety was closely related to emotion regulation difficulties. Positive emotional eating was related to less depressive symptoms. Exploratory analyses showed that lower levels of positive emotional eating were related to higher depressive symptoms among adults with greater emotion regulation difficulties. Researchers and clinicians may consider tailoring weight loss treatment based on unique emotions that trigger eating.
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Affiliation(s)
- Abby Braden
- Department of Psychology, Bowling Green State University, USA.
| | | | - Maria Kalantzis
- Department of Psychology, Bowling Green State University, USA
| | - Rachel Redondo
- Department of Psychology, Bowling Green State University, USA
| | - Aubrey Dauber
- Department of Psychology, Bowling Green State University, USA
| | - LaNaya Anderson
- Department of Psychology, Bowling Green State University, USA
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12
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Yildirim E, Akbulut FP, Catal C. Analysis of facial emotion expression in eating occasions using deep learning. MULTIMEDIA TOOLS AND APPLICATIONS 2023; 82:1-13. [PMID: 37362640 PMCID: PMC10031178 DOI: 10.1007/s11042-023-15008-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 08/30/2022] [Accepted: 02/27/2023] [Indexed: 06/28/2023]
Abstract
Eating is experienced as an emotional social activity in any culture. There are factors that influence the emotions felt during food consumption. The emotion felt while eating has a significant impact on our lives and affects different health conditions such as obesity. In addition, investigating the emotion during food consumption is considered a multidisciplinary problem ranging from neuroscience to anatomy. In this study, we focus on evaluating the emotional experience of different participants during eating activities and aim to analyze them automatically using deep learning models. We propose a facial expression-based prediction model to eliminate user bias in questionnaire-based assessment systems and to minimize false entries to the system. We measured the neural, behavioral, and physical manifestations of emotions with a mobile app and recognize emotional experiences from facial expressions. In this research, we used three different situations to test whether there could be any factor other than the food that could affect a person's mood. We asked users to watch videos, listen to music or do nothing while eating. This way we found out that not only food but also external factors play a role in emotional change. We employed three Convolutional Neural Network (CNN) architectures, fine-tuned VGG16, and Deepface to recognize emotional responses during eating. The experimental results demonstrated that the fine-tuned VGG16 provides remarkable results with an overall accuracy of 77.68% for recognizing the four emotions. This system is an alternative to today's survey-based restaurant and food evaluation systems.
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Affiliation(s)
- Elif Yildirim
- Department of Computer Engineering, Istanbul Kültür University, Istanbul, Turkey
| | - Fatma Patlar Akbulut
- Department of Computer Engineering, Istanbul Kültür University, Istanbul, Turkey
| | - Cagatay Catal
- Department of Computer Science and Engineering, Qatar University, Doha, Qatar
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Üstün D, Yilmaz S. Determining the Effect of Stress and Anxiety on Eating Attitudes in Healthcare Providers Working on COVID-19 Wards. Ecol Food Nutr 2023; 62:88-105. [PMID: 36882968 DOI: 10.1080/03670244.2023.2187384] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Abstract
The purpose of this study was to determine the stress, anxiety and eating conditions of health personnel working in COVID-19 clinics, to evaluate how they interact with each other with a holistic approach, and to examine the role of variables such as gender and BMI in these relationships. It was determined that 1-unit increase in the TFEQ-18 score decreased stress and anxiety levels 1.09 and 1.028 times, respectively. We were able to show that stress and anxiety levels of participants negatively affect their eating behavior and anxiety levels of health personnel negatively affect their eating behavior.
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Affiliation(s)
- Dilara Üstün
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Ankara, Turkey
| | - Sine Yilmaz
- Department of Nutrition and Dietetics, School of Health Sciences, Ankara Medipol University, Ankara, Turkey
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Moss RH, Conner M, O'Connor DB. Daily Hassles and Eating Behaviours in Adults: Exploring the Buffering Effects of Daily Uplifts. Psychol Rep 2023:332941231161794. [PMID: 36872255 DOI: 10.1177/00332941231161794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
Abstract
Existing research has shown that daily hassles are associated with increases in between-meal snacking, often resulting in the increased consumption of high sweet and high fat foods. However, it is currently unclear whether the presence of daily uplifts may buffer the negative effects of daily hassles on unhealthy eating behaviour. Therefore, the current study explored the main and interactive effects of daily hassles and daily uplifts on snacking behaviours in adults. One hundred and sixty participants (M age: 23.69 years) reported their daily hassles, daily uplifts and snacking behaviours over the preceding 24 hour period. Participants' emotional eating style was also measured. Using moderated regression analysis, the daily hassles x daily uplifts interaction was found to be statistically significant for both total snack and unhealthy snack consumption. Simple slopes analyses showed that the relationship between daily hassles and snacking was weaker and non-significant at higher levels of daily uplifts compared to moderate and lower levels. The current study provides novel evidence that daily uplifts may act as a buffer against the negative impact of daily hassles on food consumption.
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Affiliation(s)
- Rachael H Moss
- School of Psychology, 4468University of Leeds, Leeds, UK
| | - Mark Conner
- School of Psychology, 4468University of Leeds, Leeds, UK
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15
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Fu X, Zhu K, Li S, Zhang M, Kan Y, Hu Z, Guo H, Zhang M. Altruistic behaviour decreases agent's unhealthy food intake: Based on the self-determination theory model of vitality. INTERNATIONAL JOURNAL OF PSYCHOLOGY 2023. [PMID: 36811177 DOI: 10.1002/ijop.12902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 01/29/2023] [Indexed: 02/24/2023]
Abstract
This study explored whether altruistic behaviour would decrease agent's unhealthy food intake, and whether vitality and state self-control would sequentially mediate this effect based on the Self-Determination Theory Model of Vitality. It included 1019 college students in total across three studies. Study 1 was a laboratory experiment. By framing a physical task as a helping behaviour or a neutral experimental task, we examined whether these framed tasks impacted participants' subsequent unhealthy food intake levels. Study 2 was an online investigation measuring the relationship between donation (vs. no donation) behaviour and participant's estimated unhealthy food intake level. Study 3 was an online experiment with a mediation test. By random assignment of conducting a donation behaviour versus a neutral task, we examined whether these behaviours affected participants' vitality, state self-control, and estimated unhealthy food intake levels. In addition, we tested a sequential mediation model with vitality and state self-control as the mediators. Both unhealthy and healthy foods were included in Study 2 and 3. Results showed that altruistic behaviour could decrease agent's unhealthy (but not healthy) food intake, and this effect was sequentially mediated by vitality and state self-control. The findings highlight that altruistic acts may buffer agents against unhealthy eating behaviour.
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Affiliation(s)
- Xinyuan Fu
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
| | - Keke Zhu
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
| | - Shuxian Li
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
| | - Mei Zhang
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
| | - Yu Kan
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
| | - Zeze Hu
- Institute of Psychology, School of Public Affairs, Xiamen University, Xiamen, China
| | - Huimin Guo
- Institute of Psychiatry, Psychology and Neuroscience, King's College London, London, UK
| | - Mengyuan Zhang
- Department of Psychology, School of Sociology and Psychology, Central University of Finance and Economics, Beijing, China
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Schubert E, Bode S. Positive emotions and their upregulation increase willingness to consume healthy foods. Appetite 2023; 181:106420. [PMID: 36513297 DOI: 10.1016/j.appet.2022.106420] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 12/07/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
While highly relevant for everyday life, it is unclear whether experiencing incidental positive or negative emotional states, and active emotion regulation, influence the weighting of perceived taste and health in food choices. In Experiment 1, we examined two emotion regulation strategies, reappraisal and distraction, used to decrease negative emotions. Participants were cued to experience or decrease their emotional response for either neutral or negative incidental emotion-inducing images. They subsequently rated their willingness to consume foods, which varied in their taste and health attributes. Mixed-effects model analysis showed that compared to neutral, negative emotions decreased willingness to consume, regardless of perceived taste and health, but neither emotion regulation strategy had a significant effect. Experiment 2 used images inducing incidental positive emotions in combination with three emotion regulation strategies: reappraisal, distraction, and increasing positive emotions. Experiencing positive emotions generally increased willingness to consume, with stronger effects for tasty and healthy foods. Decreasing positive emotions via reappraisal decreased willingness to consume, particularly for healthy foods. Increasing positive emotion intensity further increased willingness to consume, with stronger effects for healthy foods. The results suggest that experiencing positive emotions increases desire particularly strongly for healthy foods, which can additionally be modulated via emotion regulation. This has important implications for designing health-related interventions targeting mood improvement.
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Affiliation(s)
- Elektra Schubert
- Melbourne School of Psychological Sciences, The University of Melbourne, Australia
| | - Stefan Bode
- Melbourne School of Psychological Sciences, The University of Melbourne, Australia.
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Martins BG, Vanini NV, Campos LA, Campos JADB. Emotional Appetite Questionnaire: psychometric properties in Brazilian adult samples before and after the COVID-19 pandemic onset. PeerJ 2023; 11:e14597. [PMID: 36721773 PMCID: PMC9884477 DOI: 10.7717/peerj.14597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 11/29/2022] [Indexed: 01/27/2023] Open
Abstract
Background Appetite represents a desire of a person to eat specific food in order to reach satisfaction and pleasure states. This desire may be associated with the experience of negative or positive emotions (emotional appetite). Emotional appetite can influence eating behavior, and its investigation is relevant to avoid possible damage to health resulting from a disordered eating. Objectives To adapt the Emotional Appetite Questionnaire (EMAQ) to the Portuguese language; to assess the validity and reliability of the data; and to assess emotional appetite in three samples of adults collected before and after the outbreak of the COVID-19 pandemic. Methods This is a cross-sectional study with non-probabilistic convenience sampling. The Portuguese version of the EMAQ was presented after translation, back-translation, and content analysis. Two studies were conducted, the first before and the second after the pandemic onset. Three samples were formed (2019: Sample 1 (age = 19.7 ± 1.5 years) n = 323; 2020: Sample 2 (age = 21.3 ± 1.8 years) n = 1,011; and Sample 3 (age = 28.9 ± 3.1 years) n = 909). An exploratory strategy with parallel analysis was performed. The analyses were conducted in FACTOR and R (lavaan and semTools packages) software. After determining the best-fit model for the data, emotional appetite was examined considering decrease, non-alteration, and increase in appetite in the face of positive and negative emotions/situations. The profile of emotional appetite was determined using a circumplex model. Results The two-factor model described by the valence of emotions/situations fitted the samples (Comparative Fit Indexminimum-maximum = 0.95-0.98; Tucker-Lewis Index = 0.94-0.98; Root Mean Square Error of Approximation = 0.03-0.08; αord = 0.78-0.88). Increases in appetite were more frequent for positive emotions/situations (52.0-57.5%), and both decreases (35.4-44.5%) and increases (50.0-56.2%) in appetite were observed for negative emotions/situations. Emotions with negative valence and activation were more relevant to appetite reduction, while a significant increase in appetite was observed with anxiety (negative valence and positive activation). Conclusion Different emotions and situations may influence appetite in people, and such an investigation may be useful in preparing eating protocols.
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Affiliation(s)
- Bianca G. Martins
- Department of Biological Sciences, School of Pharmaceutical Sciences, Universidade Estadual Paulista, Araraquara, São Paulo, Brazil
| | - Nadine V. Vanini
- Department of Biological Sciences, School of Pharmaceutical Sciences, Universidade Estadual Paulista, Araraquara, São Paulo, Brazil
| | - Lucas A. Campos
- Faculty of Medicine and Health Technology, University of Tampere, Tampere, Finland,Tampere University Hospital, Tampere, Finland,Dental Sciences Graduate Program, School of Dentistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil
| | - Juliana ADB Campos
- Department of Biological Sciences, School of Pharmaceutical Sciences, Universidade Estadual Paulista, Araraquara, São Paulo, Brazil
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18
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Wu C, Liang X, Zhao K, Zhu H, Huang C, Zhang S, Liang F, He X. Ugly food, not eat: the eating intention of emotional eater for different esthetic food. Eat Weight Disord 2022; 27:2889-2896. [PMID: 35713803 DOI: 10.1007/s40519-022-01418-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 05/07/2022] [Indexed: 10/18/2022] Open
Abstract
BACKGROUND Emotional eaters eat to relieve their emotions. However, food also contains esthetic information. People generally perceive ugly food as unhealthy and unpalatable. Does the esthetic information of food influence an emotional eater's desire for food in a negative emotional state? In particular, do they have the same lower eating intentions for low esthetic food as non-emotional eaters? OBJECTIVE/DESIGN/MEASURES Based on these questions, the present study examined whether the esthetic value of food influences emotional eaters' desires for food. The experiment used a 2 (eating type: emotional eating vs. non-emotional eating) × 2 (food style: high esthetic vs. low esthetic) mixed experimental design. We measured the emotional and non-emotional eaters' eating intentions for different esthetic foods when experiencing negative emotions. RESULTS The results showed that emotional eaters have higher intention to eat high esthetic foods. However, they did not have a high eating intention for all foods, and their eating intention did not differ from that of non-emotional eaters when faced with low esthetic food. CONCLUSION In conclusion, food esthetic value can affect individual eating intentions. Even for emotional eaters who are in a negative mood, they also did not have a higher eating intention for low esthetic food compared with no-emotional eater. LEVEL OF EVIDENCE Level II: controlled trial without randomization.
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Affiliation(s)
- Chenjing Wu
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Xiaoling Liang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Kaili Zhao
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Hongyan Zhu
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Chuangbing Huang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Siyue Zhang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Fuqun Liang
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China
| | - Xianyou He
- Key Laboratory of Brain, Cognition and Education Sciences, Ministry of Education, School of Psychology, Center for Studies of Psychological Application and Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, Guangzhou, 510631, China.
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Vaydich JL, Carpenter TP, Schwark JK, Molina L. Disordered eating among college students: The effects of parental attachment and the mediating role of emotion dysregulation. JOURNAL OF AMERICAN COLLEGE HEALTH : J OF ACH 2022; 70:2168-2175. [PMID: 33258731 DOI: 10.1080/07448481.2020.1846045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 09/16/2020] [Accepted: 10/25/2020] [Indexed: 06/12/2023]
Abstract
ObjectivesThe current study explored the relationship between parental attachment and disordered eating among college students. This study also explored the potential mediating role of factors associated with emotion regulation. Participants: One hundred sixty-seven undergraduates (M = 18.93 years, SD = 1.02) participated in the current study. Methods: Participants completed an anonymous questionnaire reporting their perceptions of their parental attachment relationships, emotional reactivity, difficulty regulating emotions, and disordered eating. Results: Analyses using structural equation modeling indicated that difficulty regulating emotions mediated the relationship between maternal attachment and disordered eating, but not between paternal attachment and disordered eating. Emotional reactivity did not emerge as a significant mediator. Conclusions: These findings suggest that maternal attachment relationships may be associated with difficulty regulating emotions in adulthood, which may in turn impact disordered eating attitudes and behaviors.
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Affiliation(s)
- Jenny L Vaydich
- Department of Psychology, Rhodes College, Memphis, Tennessee, USA
| | - Thomas P Carpenter
- Department of Psychology, Seattle Pacific University, Seattle, Washington, USA
| | - Jenai K Schwark
- Department of Psychology, Seattle Pacific University, Seattle, Washington, USA
| | - Larissa Molina
- Department of Psychology, Seattle Pacific University, Seattle, Washington, USA
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20
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Chao AM, Abene J, Allison KC, Pearl RL, Wadden TA, Williams NN, Tronieri JS. Binge eating disorder and eating self-efficacy in adults seeking bariatric surgery. Clin Obes 2022; 12:e12531. [PMID: 35606940 PMCID: PMC9624241 DOI: 10.1111/cob.12531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/12/2022] [Accepted: 04/15/2022] [Indexed: 11/30/2022]
Abstract
This study assessed the relationships between binge eating disorder (BED) and eating self-efficacy in a sample of patients prior to bariatric surgery. The study also examined the extent that BED status accounted for variance in self-efficacy after controlling for demographic factors (age, sex and race), physical variables (comorbidities and body mass index [BMI]) and depressive symptoms. This was a cross-sectional study of pre-surgical data from patients seeking bariatric surgery at a university-based healthcare system (N = 98; mean ± SD age of 46.2 ± 12.5 years; BMI of 45.4 ± 7.2 kg/m2 ; 86.7% female; and 60.2% of patients self-identified as White). Patients completed the Weight and Lifestyle Inventory (WALI), Beck Depression Inventory-II (BDI-II) and Weight Efficacy Lifestyle Questionnaire. Of the total sample, 15.3% met criteria for BED, 33.7% had subthreshold BED and 51.0% were free of this disorder. In adjusted analyses, total self-efficacy was significantly lower in patients with subthreshold BED (B ± SE = -15.88 ± 7.23, p = .03) and individuals with BED (B ± SE = -35.07 ± 10.23, p = .001) than in those without BED. Patients with BED, compared to those without, had significantly worse scores (in adjusted analyses) on the self-efficacy subscales of negative emotions (p = .003), availability of food (p < .001), social pressure (p = .004) and positive activities (p = .03). In patients seeking bariatric surgery, total self-efficacy scores were significantly lower in patients with BED and subthreshold BED than those without BED. The results suggest that eating self-efficacy may be an important factor to target in patients with BED who seek bariatric surgery.
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Affiliation(s)
- Ariana M Chao
- Department of Biobehavioral Health Sciences, University of Pennsylvania School of Nursing, Philadelphia, Pennsylvania, USA
- Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
| | - Jessica Abene
- Department of Biobehavioral Health Sciences, University of Pennsylvania School of Nursing, Philadelphia, Pennsylvania, USA
| | - Kelly C Allison
- Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
| | - Rebecca L Pearl
- Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
- Department of Clinical and Health Psychology, University of Florida, Gainesville, Florida, USA
| | - Thomas A Wadden
- Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
| | - Noel N Williams
- Department of Surgery, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
| | - Jena S Tronieri
- Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania, USA
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Cross-cultural adaptation and psychometric assessment of the Portuguese language version of the Eating and Appraisal due to Emotions and Stress (EADES) Questionnaire in Brazilian adults. Eat Weight Disord 2022; 27:1705-1715. [PMID: 34606080 DOI: 10.1007/s40519-021-01309-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Accepted: 09/18/2021] [Indexed: 10/20/2022] Open
Abstract
PURPOSES To develop a Brazilian Portuguese version of the Eating and Appraisal due to Emotions and Stress (EADES) Questionnaire and estimate the psychometric properties of the EADES factorial model for young Brazilian adults and also to assess the association between EADES factors and age, body mass index (BMI), and economic level. METHODS The cross-cultural adaptation was performed using a standardized protocol. The psychometric properties were assessed separately for each sex. A structural model for each sex was developed to investigate the influence of age, economic level, and BMI on the EADES factors. RESULTS A total of 1240 participants completed the study [65.8% female, mean age 23.91 (SD = 5.03) years]. The EADES original factorial model did not present good psychometric properties. Then, a factorial model proposed for a Mexican sample was tested and a different model was fitted for each sex. The results showed that younger women have lower self-efficacy and self-confidence and poorer assessment of resources and coping skills. Women with a higher economic level have lower self-efficacy. Higher BMI was associated with lower self-efficacy and self-confidence in both sexes. Younger men have lower self-efficacy and poorer assessment of resources and coping skills. CONCLUSIONS The Brazilian Portuguese version of the EADES provided valid and reliable data after refinement, and a different model was fitted for each sex. Sex, age, BMI, and economic level were significantly associated with the EADES factors. LEVEL OF EVIDENCE Level V, descriptive cross-sectional study.
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22
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The Impact of Mood, Familiarity, Acceptability, Sensory Characteristics and Attitude on Consumers' Emotional Responses to Chocolates. Foods 2022; 11:foods11111621. [PMID: 35681369 PMCID: PMC9180798 DOI: 10.3390/foods11111621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 11/30/2022] Open
Abstract
Studies on emotions linked to sensory characteristics to understand consumers’ choice behaviour have grown in number rapidly. Internal consumer behaviour variables, namely mood, familiarity, acceptability, and attitude (MFAA), have been found to influence emotional response. The aim of this paper was to determine the impact of MFAA on consumers’ emotional responses towards chocolate as well as the effect of the sensory characteristics of chocolate on consumers’ emotional responses. Upon ethical approval, three chocolates were selected by a trained sensory panel based on 14 sensory attributes regarded relevant. Screened respondents (n = 149) completed an online survey based on the tasting of the chocolates by means of a home-use test (HUT). The questionnaire captured consumers’ mood (Quick mood scale), familiarity (QFFQ), acceptability (FACT), the sensory characteristics of the chocolate samples and emotional response (EsSense25 Profile), and lastly attitude (ACQ). Descriptive and inferential statistics were examined to answer the hypotheses of the study. The findings indicate that emotions are related to the bitter sensory attributes of chocolate and that this emotional response is influenced by MFAA variables, supporting the known fact that consumer behaviour is complex and multi-dimensional. Internal consumer behaviour variables play an important role in the emotions experienced during the consumption of chocolate. Investigating the relative importance of consumer behaviour components in sensory studies could allow for the design of food products such as chocolates based on a more “holistic” view of the consumer.
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Tasting More Than Just Food: Effect of Aesthetic Appeal of Plate Patterns on Food Perception. Foods 2022; 11:foods11070931. [PMID: 35407021 PMCID: PMC8997541 DOI: 10.3390/foods11070931] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
Interest has been growing in the role of subjective aesthetics in the field of food. This study explored the mechanisms by which the aesthetic appeal of plate patterns influences consumers’ perceptions of food. Three experiments were conducted to compare whether different levels of beauty and types of plate pattern aesthetics (classical versus expressive) affected the perceptions of tastiness and healthiness of the food offered. Experiment 1 was carried out with 30 participants, and the results showed that participants perceived the food presented on more beautiful plates as tastier and healthier than the food on less beautiful plates. Experiment 2 was carried out with 128 participants; the results showed that, for expressively aesthetic plates, the participants experienced more positive emotions for very beautiful plates and more negative emotions for less beautiful plates. However, for classical aesthetic plates, participants’ emotions were not affected by the beauty of the plate. Experiment 3 was carried out with 149 participants, and the results showed that, for classically aesthetic plates, participants perceived the food placed in the middle to be tastier than food placed at the edge; however, for expressively aesthetic plates, food placement did not affect participants’ perceptions of food. These results demonstrate the importance of the subjective beauty of plate patterns in influencing consumers’ food perceptions, although this influence varies depending on the type of aesthetic design of the plate pattern.
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Fang J, Wen Z, Ouyang J, Huang G, Liu X. The reciprocal longitudinal relationship between body mass index and subjective well-being in China. Soc Sci Med 2022; 297:114829. [DOI: 10.1016/j.socscimed.2022.114829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 02/13/2022] [Accepted: 02/15/2022] [Indexed: 10/19/2022]
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Chang J, Morrison AM, Lin CT, Lin SHH. Exploring the emotions and well-being of food neophobic travelers in the consumption of comfort food. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104443] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Motoki K, Park J, Spence C, Velasco C. Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104368] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Use of Preference Analysis to Identify Early Adopter Mind-Sets of Insect-Based Food Products. SUSTAINABILITY 2022. [DOI: 10.3390/su14031435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Insects may potentially provide an alternative protein source. However, consumers may not easily accept insects due to feelings of disgust. Therefore, identifying early adopters of insect-based food products may determine their future acceptance. This study was conducted to (1) identify early adopter Mind-Sets of insect-based food products, (2) determine product features early adopters would prefer in an insect-based food product, and (3) determine differences in Mind-Sets in different countries. Two studies were distributed online in the US and the Philippines. The first study included information about insects, while the second study had no information on insects. The experimental design included elements, or product features, regarding insect-based products that participants evaluated. Preference Analysis was used to segment the participants into Mind-Sets. Based on the results, participants neither liked nor disliked the elements used. Participants in the studies without insect information were found to have higher liking when comparing liking. Participants who were aware of the study being about insects may have had less interest when evaluating the elements, as the response times between the US studies were significantly different (p < 0.05). The role of information and segmentation of the participants demonstrates the importance of experimental design when using Preference Analysis.
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Carrillo A, Feig EH, Harnedy LE, Huffman JC, Park ER, Thorndike AN, Kim S, Millstein RA. The role of positive psychological constructs in diet and eating behavior among people with metabolic syndrome: A qualitative study. Health Psychol Open 2022; 9:20551029211055264. [PMID: 35024156 PMCID: PMC8744179 DOI: 10.1177/20551029211055264] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Positive Psychological (PP) constructs (e.g., optimism and gratitude) may impact the adherence to healthy behaviors, including diet, though prior studies have shown mixed findings. This qualitative study explored the relationships between PP constructs and dietary behaviors among 21 adults with metabolic syndrome through semi-structured interviews. Directed content analysis led to five themes: eating healthfully leads to PP constructs, PP constructs lead to eating healthfully, eating healthfully prevents negative emotions, healthy behaviors associated with diet, and an upward healthy spiral. Given the close relationship between PP constructs and diet, these may be targeted to improve diet in risk populations through interventions that promote well-being.
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Affiliation(s)
- Alba Carrillo
- Department of Psychiatry, Massachusetts General Hospital, Boston, MA, USA
- Harvard Medical School, Boston, MA, USA
| | - Emily H Feig
- Department of Psychiatry, Massachusetts General Hospital, Boston, MA, USA
- Harvard Medical School, Boston, MA, USA
| | | | - Jeff C Huffman
- Department of Psychiatry, Massachusetts General Hospital, Boston, MA, USA
- Harvard Medical School, Boston, MA, USA
| | - Elyse R Park
- Harvard Medical School, Boston, MA, USA
- Division of General Internal Medicine,
Department of Medicine, Massachusetts General Hospital, Boston, MA, USA
| | - Anne N Thorndike
- Harvard Medical School, Boston, MA, USA
- Division of General Internal Medicine,
Department of Medicine, Massachusetts General Hospital, Boston, MA, USA
| | - Sonia Kim
- Harvard Medical School, Boston, MA, USA
| | - Rachel A Millstein
- Department of Psychiatry, Massachusetts General Hospital, Boston, MA, USA
- Harvard Medical School, Boston, MA, USA
- Rachel A. Millstein, Department of Psychiatry,
Massachusetts General Hospital, 5 Longfellow Place, Suite 215, Boston, MA 02114, USA.
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29
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Fuente González CE, Chávez-Servín JL, de la Torre-Carbot K, Ronquillo González D, Aguilera Barreiro MDLÁ, Ojeda Navarro LR. Relationship between Emotional Eating, Consumption of Hyperpalatable Energy-Dense Foods, and Indicators of Nutritional Status: A Systematic Review. J Obes 2022; 2022:4243868. [PMID: 35634585 PMCID: PMC9132695 DOI: 10.1155/2022/4243868] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 03/25/2022] [Accepted: 05/03/2022] [Indexed: 12/24/2022] Open
Abstract
People's health is closely linked to their diet. Diet can be defined as the set of foods that are consumed in a day, and it is susceptible to being altered by various factors, such as physiological, environmental, psychological, and social. These, in turn, can be affected by an inadequate diet and/or a dysregulation of emotions. Emotions are an immediate response by the organism informing it of the degree of favorability of a certain stimulus or situation. Moods are similar to emotions but more intense and prolonged. Some studies indicate that the consumption of hyperpalatable energy-dense foods may be related to emotional eating. Emotional eating is characterized by the excessive consumption of hyperpalatable energy-dense foods, rich in sugars and fats, in response to negative emotions. But several reports also indicate that emotional eating may be associated with the presence of positive emotions, so further analysis of the available information is necessary. Consuming higher amounts of hyperpalatable energy-dense foods can lead to the accumulation of energy in the body that results in an increase in body weight, as well as other associated diseases. Obesity is the world's leading diet-related health problem. The objective of this work was to carry out a systematic review of the available literature using the Cochrane methodology, in accordance with the PRISMA guidelines, to evaluate the relationship between emotional eating, the consumption of hyperpalatable energy-dense foods, and indicators of nutritional status. An exhaustive search in different databases yielded 9431 scientific articles, 45 of which met the inclusion criteria. This review underscores the fact that knowing and understanding the reasons why people consume hyperpalatable energy-dense foods and the possible connection with their emotional eating can provide key data for improving and personalizing patients' nutritional treatment. This in turn can encourage compliance with treatment plans to improve people's health and quality of life using an interdisciplinary approach.
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Affiliation(s)
- Cristina Elizabeth Fuente González
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
| | - Jorge Luis Chávez-Servín
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
| | - Karina de la Torre-Carbot
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
| | - Dolores Ronquillo González
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
| | - María de los Ángeles Aguilera Barreiro
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
| | - Laura Regina Ojeda Navarro
- Master's Program in Comprehensive Clinical Nutrition, Faculty of Natural Sciences, Campus Juriquilla, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, QRO 76320, Mexico
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External food cue responsiveness and emotional eating in adolescents: A multimethod study. Appetite 2022; 168:105789. [PMID: 34728251 PMCID: PMC8671220 DOI: 10.1016/j.appet.2021.105789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 10/18/2021] [Accepted: 10/29/2021] [Indexed: 01/03/2023]
Abstract
Eating in response to external food cues (i.e., external eating) and internal emotional experiences (i.e., emotional eating) are associated with obesity. While external and emotional eating co-occur, little is known about how external food cue responsiveness may interact with internal emotional cues to influence eating episodes in adolescents. The current study examined how trait-level external food cue responsiveness modulates momentary associations between affective states and eating in adolescents. Participants were drawn from a prior study of siblings (N = 78; ages 13-17) who completed an ecological momentary assessment protocol to assess eating episodes and affective states. External food cue responsiveness was determined by comparing energy consumption following presentation of an appetizing food (pizza) on one day and a control activity (reading) on another day. Generalized linear mixed models examined positive and negative affective states, cue responsiveness, and their interactions as predictors of the likelihood of eating. The relationship between affective states and likelihood of eating was stronger among adolescents with higher versus lower external food cue responsiveness. Among adolescents with higher cue responsiveness, endorsing negative affect was associated with a lower likelihood of eating, whereas endorsing positive affect was associated with a higher likelihood of eating (within-person effects). Findings suggest that high sensitivity to external food cues and greater proclivity for emotional eating may be likely to coincide such that any cue, internal or external, is likely to disrupt sensitivity to internal hunger and satiety signals. Future studies are needed to elucidate how sensitivities to internal and external cues may interact to influence obesity risk.
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31
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Negative Affect and Maladaptive Eating Behavior as a Regulation Strategy in Normal-Weight Individuals: A Narrative Review. SUSTAINABILITY 2021. [DOI: 10.3390/su132413704] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Emotions have a powerful influence on eating behavior, and eating behavior can have a powerful effect on emotions. The objective of the present narrative review was to evaluate the relationship between negative affect and maladaptive eating behavior as a regulation strategy in normal-weight individuals. A search of the literature within PubMed®, MEDLINE® and PsycINFO was conducted using a combination of the following terms: “affect”, “negative affect”, “affect regulation” and “maladaptive eating behavior”. A total of 106 papers were identified for full text review and were included in the final set of literature. The manuscript presents an overview of the literature on negative affect and maladaptive eating behavior. It offers a brief overview of restrained, uncontrolled and emotional eating in normal-weight individuals and looks at maladaptive eating behavior used to regulate their affect. Based on the previous research findings, we argue that using more adaptive strategies for emotion regulation (cognitive reappraisal) might result in downregulating integral negative affect to food and in improving eating behavior.
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32
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Exploring the role of momentary positive and negative affect in overeating and binge eating: Evidence for different associations among men and women. Appetite 2021; 168:105758. [PMID: 34655665 DOI: 10.1016/j.appet.2021.105758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 10/06/2021] [Accepted: 10/11/2021] [Indexed: 11/20/2022]
Abstract
Momentary positive and negative emotions have shown to affect eating behaviour. In this study, we used experience sampling method (ESM) to assess how momentary positive affect (PA) and negative affect (NA) relate to overeating (OE) and binge eating (BE) episodes among men and women compared to no OE/BE episodes. We additionally looked at how situational and social context moderate these relationships. For this purpose, 87 women and 94 men participated in the study where they were instructed to rate their levels of various positive and negative emotions, situational whereabouts, and the presence of OE/BE 7 times a day for 3 consecutive days. We found that men and women greatly differed in how momentary PA and NA relate to OE and BE. In women, NA was highest before BE, followed by OE compared to no OE/BE. Further, an interaction between the type of an eating episode and situational context demonstrated that this relationship was significant when at home, but not away from home. No differences in the momentary NA between the types of eating episodes were found in men. In men, PA was significantly higher before OE compared to BE and no OE/BE. Additionally, an interaction between the type of eating episode and situational context showed that this relationship was significant when at home, but not when away from home. Our results further confirm the role of negative affect in overeating and binge eating in women, whereas also suggesting that the role of positive affect in eating behaviour is warranted more research, particularly in men.
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33
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Froehlich E, Samaan L, Matsuzaki R, Park SQ. Humor and Hunger Affect the Response Toward Food Cues. Front Psychol 2021; 12:680508. [PMID: 34603121 PMCID: PMC8481376 DOI: 10.3389/fpsyg.2021.680508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Accepted: 07/19/2021] [Indexed: 12/03/2022] Open
Abstract
The omnipresence of food cues in everyday life has been linked to troubled eating behavior and rising rates of obesity. While extended research has been conducted on the effects of negative emotions and stress on food consumption, very little is known about how positive emotions affect eating and particularly attention toward food cues. In the present study, we investigated whether humor impacts attentional bias toward food and whether it will affect preferences for healthy and unhealthy food items, depending on the hunger state. To do so, a group of randomly assigned participants watched funny video clips (humor group, N = 46) or neutral ones (control group, N = 49). Afterwards, they performed a modified Posner cueing task with low or high caloric food images serving as cues. We found a significant group × hunger interaction. Compared to the control group, the humor group responded more slowly to food cues when hungry, whereas the opposite was true when participants were satiated. Additionally, our results suggest that hunger possibly directs attention away from healthy food cues and toward unhealthy ones. No group differences were found with respect to food preferences and engagement and disengagement of attention. We discuss the potential of humor in counteracting aversive consequences of hunger on attention allocation toward food. We propose an underlying mechanism involving a combined reduction in cortisol levels and a decrease in activation of the reward system. However, given the novelty of the findings, further research is warranted, both to replicate the results as well as to investigate the suggested underlying processes.
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Affiliation(s)
- Eva Froehlich
- Decision Neuroscience and Nutrition, German Institute of Human Nutrition (DIfE), Nuthetal, Germany
| | - Larissa Samaan
- Decision Neuroscience and Nutrition, German Institute of Human Nutrition (DIfE), Nuthetal, Germany.,Berlin School of Mind and Brain, Humboldt-Universität zu Berlin, Berlin, Germany
| | - Rie Matsuzaki
- Decision Neuroscience and Nutrition, German Institute of Human Nutrition (DIfE), Nuthetal, Germany
| | - Soyoung Q Park
- Decision Neuroscience and Nutrition, German Institute of Human Nutrition (DIfE), Nuthetal, Germany.,Neuroscience Research Center, Charité-Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Neuroscience Research Center, Berlin, Germany.,Deutsches Zentrum Für Diabetes, Neuherberg, Germany
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34
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A review of sex differences in the mechanisms and drivers of overeating. Front Neuroendocrinol 2021; 63:100941. [PMID: 34454955 DOI: 10.1016/j.yfrne.2021.100941] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 07/23/2021] [Accepted: 08/17/2021] [Indexed: 12/16/2022]
Abstract
Disordered eating is often associated with marked psychological and emotional distress, and severe adverse impact on quality of life. Several factors can influence eating behavior and drive food consumption in excess of energy requirements for homeostasis. It is well established that stress and negative affect contribute to the aetiology of eating disorders and weight gain, and there is substantial evidence suggesting sex differences in sub-clinical and clinical types of overeating. This review will examine how negative affect and stress shape eating behaviors, and how the relationship between the physiological, endocrine, and neural responses to stress and eating behaviors differs between men and women. We will examine several drivers of overeating and explore possible mechanisms underlying sex differences in eating behavior.
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35
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Caso D, Guidetti M, Capasso M, Cavazza N. Finally, the chance to eat healthily: Longitudinal study about food consumption during and after the first COVID-19 lockdown in Italy. Food Qual Prefer 2021; 95:104275. [PMID: 34539093 PMCID: PMC8443069 DOI: 10.1016/j.foodqual.2021.104275] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/10/2021] [Accepted: 04/24/2021] [Indexed: 01/07/2023]
Abstract
With the COVID-19 outbreak, structural constraints and social psychological factors changed the dietary habits of many people. This two-wave longitudinal study performed in Italy aimed to explore people’s perceptions of changes in healthy and unhealthy food consumption before and during the first lockdown and the possible persistence of such changes after its official end, as a function of the number of people cohabiting, negative emotion activation, and individual eating styles. A total of 728 Italian adults completed self-reported food consumption measures and related psychological variables at both time points. In the lockdown period, participants reported an increase in healthy food consumption and involvement in cooking and a decrease in the consumption of junk food. This general pattern was stronger for both young and restrained eaters. The intensity of negative emotions and the number of cohabitants were not associated with the examined behaviour. In the post-lockdown period, the new consumption pattern acquired during the confinement was partially discontinued: participants cut down their healthy food consumption as well as their involvement in food preparation, but they continued to reduce their junk food intake. These results suggest that people’s food consumption patterns can easily improve when the situation is favourable (e.g., more time and opportunities for cooking healthy meals) and offer an interesting theoretical contribution to understanding the factors useful in promoting healthy eating, in the event of a future outbreak.
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Affiliation(s)
- Daniela Caso
- Department of Humanities, University of Naples "Federico II", Via Porta di Massa, 1, 80131 Naples, Italy
| | - Margherita Guidetti
- Department of Communication and Economics, University of Modena-Reggio Emilia, viale Allegri, 9, 42121 Reggio Emilia, Italy
| | - Miriam Capasso
- Department of Humanities, University of Naples "Federico II", Via Porta di Massa, 1, 80131 Naples, Italy
| | - Nicoletta Cavazza
- Department of Communication and Economics, University of Modena-Reggio Emilia, viale Allegri, 9, 42121 Reggio Emilia, Italy
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36
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Ho D, Verdejo-Garcia A. Interactive influences of food, contexts and neurocognitive systems on addictive eating. Prog Neuropsychopharmacol Biol Psychiatry 2021; 110:110295. [PMID: 33657421 DOI: 10.1016/j.pnpbp.2021.110295] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/04/2020] [Accepted: 02/24/2021] [Indexed: 02/08/2023]
Abstract
Compulsive eating is a common symptom of different conditions, including obesity, binge eating disorder and bulimia. One hypothesis is that contemporary food products promote compulsive eating via addiction-like mechanisms. However, what is the addictive substance in food, and what is the phenotypic overlap between obesity / eating disorders and addictions are questions that remain unresolved. In this review, we applied a multilevel framework of addiction, which encompasses the 'drug' (certain foods), the person's mindset, and the context, to improve understanding of compulsive eating. Specifically, we reviewed evidence on the addictive properties of specific foods, the neurocognitive systems that control dietary choices, and their interaction with physical, emotional and social contexts. We focused on different target groups to illustrate distinct aspects of the proposed framework: the impact of food and contextual factors were examined across a continuum, with most studies conducted on healthy participants and subclinical populations, whereas the review of neurocognitive aspects focused on clinical groups in which the alterations linked to addictive and compulsive eating are particularly visible. The reviewed evidence suggest that macronutrient composition and level of processing are associated with the addictive properties of food; there are overlapping neuroadaptations in reward and decision-making circuits across compulsive eating conditions; and there are physical and social contexts that fuel compulsive eating by exploiting reward mechanisms and their interaction with emotions. We conclude that a biopsychosocial model that integrates food, neurobiology and context can provide a better understanding of compulsive eating manifestations in a transdiagnostic framework.
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Affiliation(s)
- Daniel Ho
- Turner Institute for Brain and Mental Health, School of Psychological Sciences, Monash University, Melbourne, Australia
| | - Antonio Verdejo-Garcia
- Turner Institute for Brain and Mental Health, School of Psychological Sciences, Monash University, Melbourne, Australia.
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Li S, Kallas Z, Rahmani D, Gil JM. Trends in Food Preferences and Sustainable Behavior during the COVID-19 Lockdown: Evidence from Spanish Consumers. Foods 2021; 10:1898. [PMID: 34441675 PMCID: PMC8391569 DOI: 10.3390/foods10081898] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/05/2021] [Accepted: 08/12/2021] [Indexed: 02/07/2023] Open
Abstract
The COVID-19 pandemic poses a threat to global food security, and it changes consumers' food buying and consumption behavior. This research not only investigates trends in Spanish consumers' general food shopping and consumption habits during the lockdown, but also investigates these trends from the perspective of sustainable purchasing. Specifically, total food consumption (C), food expenditure (E), and purchase of food with sustainable attributes (S) were measured. Data were collected from a semi-structured questionnaire which was distributed online among 1203 participants. The logit models showed that gender, age, employment status, and consumers' experiences were associated with total food consumption and expenditure during the lockdown. In addition, consumers' risk perceptions, shopping places, trust level in information sources, and risk preference were highly essential factors influencing consumers' preferences and sustainable behavior. Consumers' objective knowledge regarding COVID-19 was related to expenditure. Furthermore, family structure only affected expenditure, while income and place of residence influenced food consumption. Mood was associated with expenditure and the purchase of sustainable food. Household size affected purchasing behavior towards food with sustainable attributes. This research provides references for stakeholders that help them to adapt to the new COVID-19 situation.
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Affiliation(s)
- Shanshan Li
- Institute for Research in Sustainability Science and Technology (IS-UPC), Polytechnic University of Catalonia, 08034 Barcelona, Spain
| | - Zein Kallas
- CREDA-UPC-IRTA (Centre for Agro-food Economy and Development), 08860 Castelldefels, Spain; (D.R.); (J.M.G.)
- DEAB (Department of Agrifood Engineering and Biotechnology), Polytechnic University of Catalonia, 08860 Barcelona, Spain
| | - Djamel Rahmani
- CREDA-UPC-IRTA (Centre for Agro-food Economy and Development), 08860 Castelldefels, Spain; (D.R.); (J.M.G.)
| | - José Maria Gil
- CREDA-UPC-IRTA (Centre for Agro-food Economy and Development), 08860 Castelldefels, Spain; (D.R.); (J.M.G.)
- DEAB (Department of Agrifood Engineering and Biotechnology), Polytechnic University of Catalonia, 08860 Barcelona, Spain
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Moss RH, Conner M, O'Connor DB. Exploring the effects of daily hassles and uplifts on eating behaviour in young adults: The role of daily cortisol levels. Psychoneuroendocrinology 2021; 129:105231. [PMID: 33895614 DOI: 10.1016/j.psyneuen.2021.105231] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 04/08/2021] [Accepted: 04/08/2021] [Indexed: 11/30/2022]
Abstract
Existing stress-eating research has shown that daily hassles are associated with increases in food intake and that cortisol reactivity to stress has been found to influence the stress-eating relationship. However, the moderating effects of daily cortisol levels (e.g., the cortisol awakening response, CAR) remain unknown. Moreover, recent evidence has shown that daily uplifts, as well as daily hassles, are important in understanding daily influences on eating behaviour. Therefore, in the same study, the current investigation explored the effects of daily hassles and uplifts on eating behaviour and whether these relationships were moderated by mean daily cortisol levels in young female adults. Forty-nine female participants (M age: 19.13 years) recorded the daily hassles and uplifts that they experienced over a 4-day period, together with the between-meal snacks they consumed each day, using an online daily diary. Cortisol samples were provided daily immediately upon waking, at +30 min and +12 h. Mean CAR and mean cortisol levels were calculated across the 4 days. Using multi-level modeling, daily hassles and uplifts were both significantly associated with greater unhealthy snacking. Daily uplifts, but not daily hassles, were also associated with lower healthy snack intake. Higher levels of mean CAR were associated with lower daily healthy snack intake. Moreover, the effects of daily uplifts on healthy snacking were found to be moderated by mean daily cortisol levels, such that participants with the highest levels of mean cortisol consumed less healthy snacks on days when they experienced uplifts. The current study provides novel evidence that mean daily cortisol levels, as well as daily hassles and uplifts, are implicated in daily snack consumption in young female adults. The role of hypothalamic-pituitary adrenal axis activity should be explored further in the context of the daily hassles/uplifts and eating behaviours relationship, in men and in individuals from lower socio-economic status and minority groups.
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Affiliation(s)
| | - Mark Conner
- School of Psychology, University of Leeds, UK
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39
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Cummings C, Lansing AH. Daily Associations Between Positive Emotion and Obesity-Related Behaviors and Their Interconnections Within Adolescent-Caregiver Dyads. Ann Behav Med 2021; 56:146-156. [PMID: 33991084 DOI: 10.1093/abm/kaab031] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Background Greater overall positive emotion has been linked with increased physical activity and overeating. High approach positive emotions (HAPEs), a subtype of positive emotion, are theorized to facilitate this goal-driven behavior. However, the day-to-day associations of HAPE and physical activity and overeating, including both at the individual level and within caregiver-adolescent dyads, remain unknown. Purpose We examined the independent and dyadic associations between HAPE (positive emotions that occur pregoal and motivate individuals toward approaching/acting upon that motive) and obesity-related behaviors, including physical activity and overeating, in adolescents and their primary caregivers. Methods Adolescents (N = 47) aged 11-17 and their caregivers completed demographic questions and a 7-day diary at the end of each day about daily emotion, and physical activity and overeating behaviors. Results For adolescents and their caregivers, increased day-to-day fluctuations in HAPE and greater average HAPE was associated with increases in their own daily physical activity levels. Greater average caregiver HAPE was also associated with increased overeating in caregivers. When examining interdependency within dyads, greater average caregiver HAPE was associated with greater adolescent overeating behavior. Conclusions There is evidence that HAPE is related to obesity-related health promoting behaviors and health risk behaviors in adolescence and adulthood. Future studies should further explore mechanisms underlying these associations, including within the family system.
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Reichenberger J, Schnepper R, Arend A, Richard A, Voderholzer U, Naab S, Blechert J. Emotional eating across different eating disorders and the role of body mass, restriction, and binge eating. Int J Eat Disord 2021; 54:773-784. [PMID: 33656204 PMCID: PMC8252459 DOI: 10.1002/eat.23477] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 01/13/2021] [Accepted: 01/14/2021] [Indexed: 12/14/2022]
Abstract
OBJECTIVE Different subtypes of eating disorders (ED) show dysfunctional eating behaviors such as overeating and/or restriction in response to emotions. Yet, systematic comparisons of all major EDs on emotional eating patterns are lacking. Furthermore, emotional eating correlates with body mass index (BMI), which also differs between EDs and thus confounds this comparison. METHOD Interview-diagnosed female ED patients (n = 204) with restrictive (AN-R) or binge-purge anorexia nervosa (AN-BP), bulimia nervosa (BN), or binge-eating disorder (BED) completed a questionnaire assessing "negative emotional eating" (sadness, anger, anxiety) and "happiness eating." ED groups were compared to BMI-matched healthy controls (HCs; n = 172 ranging from underweight to obesity) to exclude BMI as a confound. RESULTS Within HCs, higher BMI was associated with higher negative emotional eating and lower happiness eating. AN-R reported the lowest degree of negative emotional eating relative to other EDs and BMI-matched HCs, and the highest degree of happiness eating relative to other EDs. The BN and BED groups showed higher negative emotional eating compared to BMI-matched HCs. Patients with AN-BP occupied an intermediate position between AN-R and BN/BED and reported less happiness eating compared to BMI-matched HCs. DISCUSSION Negative emotional and happiness eating patterns differ across EDs. BMI-independent emotional eating patterns distinguish ED subgroups and might be related to the occurrence of binge eating versus restriction. Hence, different types of emotional eating can represent fruitful targets for tailored psychotherapeutic interventions. While BN and BED might be treated with similar approaches, AN-BP and AN-R would need specific treatment modules.
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Affiliation(s)
- Julia Reichenberger
- Department of Psychology, Centre for Cognitive NeuroscienceParis‐Lodron‐University of SalzburgSalzburgAustria
| | - Rebekka Schnepper
- Department of Psychology, Centre for Cognitive NeuroscienceParis‐Lodron‐University of SalzburgSalzburgAustria
| | - Ann‐Kathrin Arend
- Department of Psychology, Centre for Cognitive NeuroscienceParis‐Lodron‐University of SalzburgSalzburgAustria
| | | | - Ulrich Voderholzer
- Schoen Clinic RoseneckPrien am ChiemseeGermany
- Department of Psychiatry and PsychotherapyUniversity Hospital of the LMU MunichMunichGermany
- Department of Psychiatry and PsychotherapyUniversity Hospital FreiburgFreiburgGermany
| | - Silke Naab
- Schoen Clinic RoseneckPrien am ChiemseeGermany
| | - Jens Blechert
- Department of Psychology, Centre for Cognitive NeuroscienceParis‐Lodron‐University of SalzburgSalzburgAustria
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Sze KYP, Lee EKP, Chan RHW, Kim JH. Prevalence of negative emotional eating and its associated psychosocial factors among urban Chinese undergraduates in Hong Kong: a cross-sectional study. BMC Public Health 2021; 21:583. [PMID: 33761930 PMCID: PMC7988990 DOI: 10.1186/s12889-021-10531-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 03/02/2021] [Indexed: 02/07/2023] Open
Abstract
Background Emotional eating (EE), defined as eating in response to a range of emotions, has been previously associated with poor diet and obesity. Since there are limited data from non-Western populations, this study aims to examine the prevalence and factors associated with EE among urban Chinese university students. Methods A cross-sectional study was conducted on 424 university students (aged 18–24 years) from two large universities in Hong Kong in 2019. Respondents completed an anonymous online questionnaire that contained background questions, an emotional eating subscale of the Dutch Eating Behaviour Questionnaire (DEBQ), and Depression Anxiety and Stress Scales (DASS-21). Two-sample independent t-test and multiple regression analyses were conducted to test the association of study variables with negative emotional eating. Results There was over a three-fold higher likelihood of negative EE among females (14.8%) when compared with their male counterparts (4.5%) (OR = 3.7, p < 0.05). Having at least mild depressive symptoms was the only independent factor associated with negative EE among males (OR = 10.1) while for females, negative EE was independently associated with not having a romantic partner (OR = 3.45), having depressive symptoms (OR = 44.5), and having at least mild stress (OR = 5.65). Anxiety levels were not independently associated with negative EE for either gender. Both male and female students with negative EE had significantly lower self-perceived health scores, higher body mass index, and lower life satisfaction scores. Conclusions This study revealed that negative EE is prevalent among female Chinese university students and not uncommon among male students. Management of negative EE should be included as a component of university mental health promotion programmes in the region.
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Affiliation(s)
- Katherine Y P Sze
- Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR
| | - Eric K P Lee
- Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR
| | - Rufina H W Chan
- Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR
| | - Jean H Kim
- Jockey Club School of Public Health and Primary Care, The Chinese University of Hong Kong, Prince of Wales Hospital, Shatin, New Territories, Hong Kong SAR.
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McAtamney K, Mantzios M, Egan H, Wallis DJ. Emotional eating during COVID-19 in the United Kingdom: Exploring the roles of alexithymia and emotion dysregulation. Appetite 2021; 161:105120. [PMID: 33450300 PMCID: PMC7837231 DOI: 10.1016/j.appet.2021.105120] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 12/21/2020] [Accepted: 01/09/2021] [Indexed: 12/11/2022]
Abstract
Emotional eating, generally defined as (over)-eating in response to negative emotions, has been associated with poor physical and psychological outcomes. During a time of heightened negative affect, it is important to understand the impact of the COVID-19 pandemic and associated lockdown measures on eating behaviours, and further elucidate the ways in which emotional eating is related to emotion dysregulation and impaired abilities to identify emotions (i.e. alexithymia). The aims of this study were to explore perceived changes in eating behaviours in relation to self-reported negative affect during the pandemic and to examine direct and indirect effects of alexithymia on emotional eating. An online questionnaire measured these constructs in the general population of the United Kingdom (n = 136). Findings demonstrated that those who reported changes to their eating behaviours during the pandemic also reported greater levels of depression during the same time frame. Mediation analyses revealed that difficulties identifying and describing feelings both predicted emotional eating indirectly via emotion dysregulation. Findings contribute to the understanding of the mechanisms underpinning the relationship between alexithymia and emotional eating and describe changes to eating behaviours during COVID-19. We discuss how these findings should be applied, and recommendations for future research. One quarter of participants reported eating more than usual during COVID-19. One third of participants reported eating less healthfully than usual. Difficulty identifying feelings influences emotional eating via emotion dysregulation. Difficulty describing feelings influences emotional eating via emotion dysregulation.
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Affiliation(s)
- Katherine McAtamney
- Department of Psychology, School of Social Sciences, Birmingham City University, Cardigan Street, Birmingham, B4 7DB, United Kingdom.
| | - Michail Mantzios
- Department of Psychology, School of Social Sciences, Birmingham City University, Cardigan Street, Birmingham, B4 7DB, United Kingdom.
| | - Helen Egan
- Department of Psychology, School of Social Sciences, Birmingham City University, Cardigan Street, Birmingham, B4 7DB, United Kingdom.
| | - Deborah J Wallis
- Department of Psychology, School of Social Sciences, Birmingham City University, Cardigan Street, Birmingham, B4 7DB, United Kingdom.
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43
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Martins BG, da Silva WR, Marôco J, Campos JADB. Eating Behavior of Brazilian College Students: Influences of Lifestyle, Negative Affectivity, and Personal Characteristics. Percept Mot Skills 2020; 128:781-799. [PMID: 33375885 DOI: 10.1177/0031512520983082] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In this study we proposed to estimate the impact of lifestyle, negative affectivity, and college students' personal characteristics on eating behavior. We aimed to verify that negative affectivity moderates the relationship between lifestyle and eating behavior. We assessed eating behaviors of cognitive restraint (CR), uncontrolled eating (UE), and emotional eating (EE)) with the Three-Factor Eating Questionnaire-18. We assessed lifestyle with the Individual Lifestyle Profile, and we assessed negative affectivity with the Depression, Anxiety and Stress Scale-21. We constructed and tested (at p < .05) a hypothetical causal structural model that considered global (second-order) and specific (first-order) lifestyle components, negative affectivity and sample characteristics for each eating behavior dimension. Participants were 1,109 college students (M age = 20.9, SD = 2.7 years; 65.7% females). We found significant impacts of lifestyle second-order components on negative affectivity (β = -0.57-0.19; p < 0.001-0.01) in all models. Physical and psychological lifestyle components impacted directly only on CR (β=-0.32-0.81; p < 0.001). Negative affectivity impacted UE and EE (β = 0.23-0.30; p < 0.001). For global models, we found no mediation pathways between lifestyle and CR or UE. For specific models, negative affectivity was a mediator between stress management and UE (β=-0.07; p < 0.001). Negative affectivity also mediated the relationship between thoughts of dropping an undergraduate course and UE and EE (β = 0.06-0.08; p < 0.001). Participant sex and weight impacted all eating behavior dimensions (β = 0.08-0.34; p < 0.001-0.01). Age was significant for UE and EE (β=-0,14- -0.09; p < 0.001-0.01). Economic stratum influenced only CR (β = 0.08; p = 0.01). In sum, participants' lifestyle, negative emotions and personal characteristics were all relevant for eating behavior assessment.
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Affiliation(s)
- Bianca G Martins
- Department of Biological Sciences, São Paulo State University, São Paulo, Brazil
| | - Wanderson R da Silva
- Department of Biological Sciences, São Paulo State University, São Paulo, Brazil
| | - João Marôco
- William James Center for Research, Instituto Universitário de Ciências Psicológicas, Sociais e da Vida, Portugal
| | - Juliana A D B Campos
- Department of Biological Sciences, São Paulo State University, São Paulo, Brazil
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Evaluation of emotional (depression) and behavioural (nutritional, physical activity and sleep) status of Turkish adults during the COVID-19 pandemic period. Public Health Nutr 2020; 24:942-949. [PMID: 33292903 PMCID: PMC7804078 DOI: 10.1017/s136898002000498x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
OBJECTIVE To evaluate emotional (depression) and behavioural (nutritional behaviours, physical activity status and sleep patterns) of Turkish adult individuals during the COVID-19 pandemic period. DESIGN Cross-sectional online survey. The participants filled out a questionnaire (developed by using Google Forms) that contained descriptive characteristics, nutritional behaviours, sleep patterns, physical activity status, anthropometric measurements, COVID-19-related level of knowledge and the questions of the Center for Epidemiological Studies Depression Scale through e-mail or social media (WhatsApp). SETTING Turkey. PARTICIPANTS Totally, 1120 adult individuals who completed an online survey between April and May 2020. RESULTS It was determined that 29·1 % of the individuals showed mild, 34·2 % moderate and 23·4 % severe depression symptoms during the pandemic period. A significant relationship was found between gender, age and educational status, marital status and depression levels of the individuals, respectively (χ2 = 35·292, χ2 = 103·46, χ2 = 24·524 and χ2 = 86·208, P < 0·05). The top three foods consumed most during the pandemic period are tea and coffee (66·6 %), pastry (e.g. cake and cookie) (56·4 %) and desserts (49·6 %). During the pandemic period, 42·5 % of the individuals stated that they slept more and 40·2 % stated that there was no change in their sleep patterns. Daily physical activity durations were determined as 8·25 ± 1·77 h for sleep, 4·21 ± 2·68 h for lying down, 5·42 ± 2·64 h for sitting and 6·16 ± 4·82 h for standing activities. CONCLUSION It was determined that the individuals showed different levels of depression symptoms during the pandemic period. Especially, carbohydrate food consumption increased, and physical activity status and sleep patterns changed due to the increased time spent sitting and lying.
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Rramani Q, Gerhardt H, Grote X, Zhao W, Schultz J, Weber B. Do Disadvantageous Social Contexts Influence Food Choice? Evidence From Three Laboratory Experiments. Front Psychol 2020; 11:575170. [PMID: 33240164 PMCID: PMC7677191 DOI: 10.3389/fpsyg.2020.575170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Accepted: 09/02/2020] [Indexed: 12/02/2022] Open
Abstract
Increasing rates of obesity have fueled interest in the factors underlying food choice. While epidemiological studies report that disadvantaged social groups exhibit a higher incidence of obesity, causal evidence for an effect of social contexts on food choice remains scarce. To further our knowledge, we experimentally investigated the effect of disadvantageous social context on food choice in healthy, non-dieting participants. We used three established experimental methods to generate social contexts of different valence in controlled laboratory settings: (i) receiving varying amounts of money in a Dictator Game (DG; n = 40), (ii) being included or excluded in a Cyberball Game (CBG; n = 35), and (iii) performing well, average, or poorly in a response time ranking task (RTR; n = 81). Following exposure to a particular social context, participants made pairwise choices between food items that involved a conflict between perceived taste and health attributes. In line with previous research, stronger dispositional self-control (assessed via a questionnaire) was associated with healthier food choices. As expected, being treated unfairly in the DG, being excluded in the CBG, and performing poorly in the RTR led to negative emotions. However, we did not find an effect of the induced social context on food choice in any of the experiments, even when taking into account individual differences in participants’ responses to the social context. Our results suggest that—at least in controlled laboratory environments—the influence of disadvantageous social contexts on food choice is limited.
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Affiliation(s)
- Qëndresa Rramani
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Holger Gerhardt
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Department of Economics, Institute for Applied Microeconomics, University of Bonn, Bonn, Germany
| | - Xenia Grote
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Weihua Zhao
- Ministry of Education Key Laboratory for Neuroinformation, Clinical Hospital of Chengdu Brain Science Institute, University of Electronic Science and Technology of China, Chengdu, China
| | - Johannes Schultz
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
| | - Bernd Weber
- Center for Economics and Neuroscience, University of Bonn, Bonn, Germany.,Institute of Experimental Epileptology and Cognition Research, University of Bonn Medical Center, Bonn, Germany
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46
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Tate A, Telke S, Trofholz A, Miner M, Berge JM. Stressed Out! Examining family meal decisions in response to daily stressors via ecological momentary assessment in a racially/ethnically diverse population. Prev Med Rep 2020; 20:101251. [PMID: 33344147 PMCID: PMC7736971 DOI: 10.1016/j.pmedr.2020.101251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 10/19/2020] [Accepted: 11/15/2020] [Indexed: 11/29/2022] Open
Abstract
The impact various sources of stress have on family meal decisions and child health-related behaviors is an understudied area. For this study, 128 racially/ethnically diverse parent/child dyads were recruited from primary care clinics in the Twin Cities, Minnesota between 2015 and 2016. Parent participants completed eight days of ecological momentary assessment, which included end-of-day surveys where the parent reported on (1) sources of daily stress (e.g., family demands, work/school demands) and related family meal choices (e.g., fixed quick meal, skipped meal), (2) meal planning, and (3) parent and child health-related behaviors (e.g., watched TV, ate unhealthy snack). Adjusted generalized estimating equations were used to estimate marginal probabilities and 95% confidence intervals of outcomes by race/ethnicity. Results indicated that common meal-related choices as a result of being stressed varied from fixing a quick/easy meal, buying fast food, everyone fixing their own meal or skipping a meal, or none of the above. When parents reported family demands as the source of stress, children were three times more likely to eat an unhealthy snack. Additionally, children were more likely to eat an unhealthy snack with higher levels of parental stress or if families have not planned the meal the night before. Interventions to lower parental stress and support family meal planning may increase the healthfulness of the home food environment during moments of elevated stress.
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Affiliation(s)
- Allan Tate
- University of Georgia, Athens, GA, United States
| | - Susan Telke
- University of Minnesota Medical School, Department of Family Medicine and Community Health, Minneapolis, MN, United States.,University of Minnesota, Division of Epidemiology and Community Health, Minneapolis, MN, United States
| | - Amanda Trofholz
- University of Minnesota Medical School, Department of Family Medicine and Community Health, Minneapolis, MN, United States
| | - Michael Miner
- University of Minnesota Medical School, Department of Family Medicine and Community Health, Minneapolis, MN, United States
| | - Jerica M Berge
- University of Minnesota Medical School, Department of Family Medicine and Community Health, Minneapolis, MN, United States
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47
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Reents J, Seidel AK, Wiesner CD, Pedersen A. The Effect of Hunger and Satiety on Mood-Related Food Craving. Front Psychol 2020; 11:568908. [PMID: 33224061 PMCID: PMC7667273 DOI: 10.3389/fpsyg.2020.568908] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 09/28/2020] [Indexed: 11/16/2022] Open
Abstract
In addition to hunger, which results from food deprivation, fasting, or restrained eating, food craving is thought to be one of the major factors influencing eating behavior. Although food craving occurs in healthy humans with normal eating behavior, research suggests pronounced food craving to be a risk factor for binging food, which in turn might cause weight gain and obesity. In addition, negative mood seems to induce binge eating, although the underlying processes are not clearly understood. To examine these effects on momentary food craving more closely, we implemented a food cue-reactivity paradigm in 33 normal-weight females (mean age = 25.1 years, mean BMI = 21.6). Mood (negative vs. neutral) and state of food deprivation (hunger vs. satiety) were varied systematically. Self-rated craving was significantly higher in hungry compared to sated states. Moreover, in neutral mood, high-caloric foods modulated craving, i.e., hungry and sated participants preferred savory food and sweet food, respectively. In negative mood, this differential effect of savory and sweet items was absent. In summary, the state of hunger has a huge impact on food craving, which is further modulated by emotional state. Future research should consider hunger to be of high relevance for effects investigated in food-related paradigms. Our findings in healthy women of normal weight support etiological models of disturbed eating behavior and are in line with common interventions targeting eating schedules and mood regulation.
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Affiliation(s)
- Janina Reents
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Ann-Kathrin Seidel
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Christian Dirk Wiesner
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
| | - Anya Pedersen
- Department of Clinical Psychology and Psychotherapy, Institute of Psychology, Christian-Albrechts-University zu Kiel, Kiel, Germany
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48
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Franja S, Elliston KG, Ferguson SG. Body Mass Index and stimulus control: Results from a real-world study of eating behaviour. Appetite 2020; 154:104783. [PMID: 32544468 DOI: 10.1016/j.appet.2020.104783] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 04/28/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
BACKGROUND Evidence suggests decisions about when, what, and how much to eat can be influenced by external (location, food outlet presence, food availability) and internal (affect) cues. Although the relationship between stimulus control and obesity is debated, it is suggested that individuals with higher BMIs are more driven by cues to eating than individuals in the healthy-weight range (HWR). This study investigates the influence of stimulus control on real-world food intake, and whether stimulus control differs by BMI. It was hypothesised that, compared to those in the HWR, eating among individuals with higher BMIs would be under greater stimulus control. METHOD 74 participants (n = 34 BMI < 24.9, n = 40 BMI > 24.9) recorded food intake for 14 days using Ecological Momentary Assessment. Participants also responded to 4-5 randomly-timed assessments per day. Known external and internal eating cues were assessed during both assessment types. Within-person logistic regression analyses were used to predict eating vs. non-eating occasions from stimulus control domains. FINDINGS Results support the hypothesis that eating was influenced by stimulus control: food availability, affect, time of day, and location significantly distinguished between eating and non-eating instances (AUC-ROC = 0.56-0.69, all p's < 0.001). The presence of food outlets was significantly better at distinguishing between eating and non-eating instances for those with higher BMIs (compared to individuals in the HWR). DISCUSSION Results support the notion of stimulus control in shaping eating decisions. Differences in levels of stimulus control between participants in the HWR compared to those with a high BMI suggest that dietary improvement interventions may be more effective when they are tailored to the individual and consider environmental influences on eating behaviour.
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Affiliation(s)
- Stefania Franja
- College of Health and Medicine, University of Tasmania, Australia.
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49
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Hsu T, Forestell CA. Mindfulness, mood, and food: The mediating role of positive affect. Appetite 2020; 158:105001. [PMID: 33068667 DOI: 10.1016/j.appet.2020.105001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 09/27/2020] [Accepted: 10/11/2020] [Indexed: 01/07/2023]
Abstract
With rates of overweight and obesity rising worldwide, it is important to examine psychological factors associated with food intake. Previous research has shown that mindfulness may serve as a protective factor against overconsumption of food. Some studies have posited that mindfulness addresses unhealthy eating by promoting the increased awareness of, and decreased responsiveness to, internal emotional cues. The present study investigated the effects of a brief mindfulness induction on positive and negative affect and subsequent energy intake in a sample of undergraduate students (N = 126). After exposure to a negative mood induction, 63 participants were randomly assigned to a brief mindfulness intervention, while the remaining participants listened to a news article. Subsequently all participants were offered healthful and unhealthful snack foods. Although there was not a significant between-group difference in intake, a multiple mediation model indicated that positive affect, but not negative affect, significantly mediated the association between condition and food intake. Relative to controls, those in the experimental condition reported higher positive affect after the mindfulness induction, which in turn reduced their energy intake. Further exploratory analyses indicated that positive affect in the experimental group was associated with reduced consumption of unhealthful food. These findings provide insight into how mindfulness-based interventions may target unhealthy eating behaviors.
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Affiliation(s)
- Ti Hsu
- Department of Psychological and Brain Sciences, University of Iowa, Iowa City, U.S.A.
| | - Catherine A Forestell
- Department of Psychological Sciences, William & Mary, P.O. Box 8795, Williamsburg, VA, 23187-8795, USA.
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50
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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