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Hendriks-Hartensveld AEM, Rolls BJ, Cunningham PM, Nederkoorn C, Havermans RC. Does labelling a food as 'light' vs. 'filling' influence intake and sensory-specific satiation? Appetite 2022; 171:105916. [PMID: 35041874 DOI: 10.1016/j.appet.2022.105916] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/05/2021] [Accepted: 01/06/2022] [Indexed: 11/25/2022]
Abstract
Although several studies have investigated the influence of nutrition labelling on food intake, the effect of labels indicating a food's satiating power on food intake and sensory-specific satiation (SSS) is poorly understood. We investigated whether providing information about the satiating power of a meal affects intake and SSS. Participants (19 men and 18 women) consumed the same test meal of pasta salad ad libitum on two occasions, once described as 'light' and once as 'filling'. SSS was determined as the change in liking of the flavor and desire to eat the test meal before and after consumption, compared to seven uneaten foods. As hypothesized, intake increased by a mean (±SD) of 31 ± 59 g and 42 ± 81 kcal when the meal was labelled 'light' as opposed to 'filling' (p < 0.01). After eating, ratings for both liking and desire to eat decreased significantly more for the test meal than for the uneaten control foods (p < 0.001), demonstrating SSS. These relative changes in liking and desire to eat did not differ between the label conditions, despite differences in intake. Furthermore, accounting for amount consumed, the magnitude of SSS did not differ between the label conditions, which suggests that it did not explain the effect of the labels on intake. This study shows that labels indicating the satiating power of a meal can affect intake, warranting caution in the use of such labels on products intended to reduce intake.
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Affiliation(s)
- Anouk E M Hendriks-Hartensveld
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands.
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, USA
| | - Paige M Cunningham
- Department of Nutritional Sciences, The Pennsylvania State University, USA
| | - Chantal Nederkoorn
- Department of Clinical Psychological Science, Faculty of Psychology & Neuroscience, Maastricht University, the Netherlands
| | - Remco C Havermans
- Laboratory of Behavioural Gastronomy, Centre for Healthy Eating and Food Innovation, Maastricht University Campus Venlo, the Netherlands; Chair Youth, Food, and Health, Maastricht University Campus Venlo, the Netherlands
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2
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Fromm S, Perszyk EE, Kanyamibwa A, Wall KM, Hutelin Z, Trinh J, Davis XS, Green BG, Flack KD, DiFeliceantonio A, Small DM. Development of MacroPics: A novel food picture set to dissociate the effects of carbohydrate and fat on eating behaviors. Appetite 2020; 159:105051. [PMID: 33242580 DOI: 10.1016/j.appet.2020.105051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 11/12/2020] [Indexed: 10/22/2022]
Abstract
Emerging evidence suggests that fat and carbohydrate interact to potentiate the reward value of food (DiFeliceantonio et al., 2018). The primary goal of the current study was to develop a novel picture set to facilitate research into the effects of macronutrient composition on food choice and eating behavior. Toward this aim, we developed "MacroPics." In Experiment 1, we photographed 120-kcal portions of 60 snack foods falling into one of the three macronutrient categories: (1) mostly carbohydrate, (2) mostly fat, or (3) a combination of fat and carbohydrate. Sixty-one participants rated the images for liking, familiarity, frequency of consumption, healthiness, estimated energy content (in kcal), and expected satiation. A subset of these images consisting of 36 items was then selected in an iterative process to minimize differences in ratings between the macronutrient categories while simultaneously ensuring similar within-category variability on a number of food characteristics (e.g., energy density, portion size, retail price) and visual properties (e.g., color, complexity, visual area). In Experiment 2, an independent sample of 67 participants rated the pictures of the final 36-item MacroPics. Both experiments reveal similar participant ratings across categories for item liking, familiarity, frequency, healthiness, and estimated energy content. Protein content was higher in the fat compared to the carbohydrate and combination categories, leading to higher ratings of estimated satiety and energy density for fatty foods. Item and macronutrient category characteristics of the final MacroPics set are reported.
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Affiliation(s)
- Sophie Fromm
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Emily E Perszyk
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Arsene Kanyamibwa
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Kathryn M Wall
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Zach Hutelin
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Jessica Trinh
- Modern Diet and Physiology Research Center, New Haven, CT, USA
| | - Xue S Davis
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA
| | - Barry G Green
- Yale University School of Medicine, Department of Surgery, New Haven, CT, USA; The John B. Pierce Laboratory, New Haven, CT, USA
| | - Kyle D Flack
- University of Kentucky, College of Agriculture, Food, and Environment, Department of Dietetics and Human Nutrition, Lexington, KY, USA
| | - Alexandra DiFeliceantonio
- Virginia Tech, College of Agriculture and Life Sciences, Department of Human Nutrition, Foods and Exercise, VA, USA; Center for Transformative Research on Health Behaviors, Fralin Biomedical Research Institute at Virginia Tech, Roanoke, VA, USA
| | - Dana M Small
- Modern Diet and Physiology Research Center, New Haven, CT, USA; Yale University, Department of Psychology, New Haven, CT, USA; Yale University School of Medicine, Department of Psychiatry, New Haven, CT, USA.
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Hamm JD, Dotel J, Tamura S, Shechter A, Herzog M, Brunstrom JM, Albu J, Pi-Sunyer FX, Laferrère B, Kissileff HR. Reliability and responsiveness of virtual portion size creation tasks: Influences of context, foods, and a bariatric surgical procedure. Physiol Behav 2020; 223:113001. [PMID: 32522683 PMCID: PMC7370306 DOI: 10.1016/j.physbeh.2020.113001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/22/2020] [Accepted: 06/02/2020] [Indexed: 12/01/2022]
Abstract
Food portion size influences energy intake and sustained high-energy intake often leads to obesity. Virtual portion creation tasks (VPCTs), in which a participant creates portions of food on a computer screen, predict intake in healthy individuals. The objective of this study was to determine whether portions created in VPCTs are stable over time (test-retest reliability) and responsive to factors known to influence food intake, such as eating contexts and food types, and to determine if virtual portions can predict weight loss. Patients with obesity scheduled for bariatric surgery (n = 29), and individuals with a normal BMI (18.5-24.9 kg/m2, controls, n = 29), were instructed to create virtual portions of eight snack foods, which varied in energy density (low and high) and taste (sweet and salty). Portions were created in response to the following eating situations, or "contexts": What they would a) eat to stay healthy (healthy), b) typically eat (typical), c) eat to feel comfortably satisfied (satisfied), d) consider the most that they could tolerate eating (maximum), and e) eat if nothing was limiting them (desired). Tasks were completed before, and 3 months after, surgery in patients, and at two visits, 3 months apart, in controls. Body weight (kg) was recorded at both visits. Virtual portions differed significantly across groups, visits, eating contexts, energy densities (low vs. high), and tastes (sweet vs. salty). Portions created by controls did not change over time, while portions created by patients decreased significantly after surgery, for all contexts except healthy. For patients, desired and healthy portions predicted 3-month weight loss. VPCTs are replicable, responsive to foods and eating contexts, and predict surgical weight loss. These tasks could be useful for individual assessment of expectations of amounts that are eaten in health and disease and for prediction of weight loss.
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Affiliation(s)
- Jeon D Hamm
- Institute of Human Nutrition, Vagelos College of Physicians & Surgeons, Columbia University, 630 W 168th Street #1512, New York 10032, NY, United States; Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States.
| | - Jany Dotel
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States
| | - Shoran Tamura
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Ari Shechter
- Institute of Human Nutrition, Vagelos College of Physicians & Surgeons, Columbia University, 630 W 168th Street #1512, New York 10032, NY, United States; Center for Behavioral Cardiovascular Health, Columbia University, 622 W 168th Street, New York, 10032, NY, United States
| | - Musya Herzog
- Teachers College, Columbia University, 525 W 120th Street, New York 10027, NY, United States
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol BS8 1TU, UK
| | - Jeanine Albu
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States
| | - F Xavier Pi-Sunyer
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Blandine Laferrère
- New York Obesity Nutrition Research Center, Division of Endocrinology, Department of Medicine, Columbia University Irving Medical Center, 1150 St. Nicholas Avenue #121, New York 10032, NY, United States
| | - Harry R Kissileff
- Diabetes, Obesity, and Metabolism Institute, Icahn School of Medicine at Mount Sinai, One Gustave L. Levy Place, New York 10029, NY, United States; Division of Endocrinology, Department of Medicine, Mount Sinai - Morningside Hospital, 1111 Amsterdam Avenue, New York 10025, NY, United States.
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Nguyen QC, Liland KH, Tomic O, Tarrega A, Varela P, Næs T. SO-PLS as an alternative approach for handling multi-dimensionality in modelling different aspects of consumer expectations. Food Res Int 2020; 133:109189. [DOI: 10.1016/j.foodres.2020.109189] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 02/25/2020] [Accepted: 03/17/2020] [Indexed: 11/25/2022]
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Abstract
PURPOSE OF REVIEW Literature from the past five years exploring roles of Three-Factor Eating Questionnaire (TFEQ) Restraint and Disinhibition in relation to adult obesity and eating disturbance (ED) was reviewed. RECENT FINDINGS Restraint has a mixed impact on weight regulation, diet quality, and vulnerability to ED, where it is related detrimentally to weight regulation, diet, and psychopathology, yet can serve as a protective factor. The impact of Disinhibition is potently related to increased obesity, poorer diet, hedonically driven food choices, and a higher susceptibility to ED. Restraint and Disinhibition have distinct influences on obesity and ED and should be targeted differently in interventions. Further work is required to elucidate the mechanisms underlying TFEQ eating behavior traits.
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Affiliation(s)
- Eleanor J Bryant
- Division of Psychology, Faculty of Management, Law and Social Sciences, University of Bradford, Bradford, UK.
| | - Javairia Rehman
- Division of Psychology, Faculty of Management, Law and Social Sciences, University of Bradford, Bradford, UK
| | - Lisa B Pepper
- Division of Psychology, Faculty of Management, Law and Social Sciences, University of Bradford, Bradford, UK
| | - Elizabeth R Walters
- Division of Psychology, Faculty of Management, Law and Social Sciences, University of Bradford, Bradford, UK
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Barutcu A, Witcomb GL, James LJ. Anticipation of aerobic exercise increases planned energy intake for a post-exercise meal. Appetite 2019; 138:198-203. [DOI: 10.1016/j.appet.2019.03.035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/28/2019] [Accepted: 03/28/2019] [Indexed: 01/30/2023]
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Advertising models in the act of eating: How the depiction of different eating phases affects consumption desire and behavior. Appetite 2019; 139:59-66. [PMID: 30980842 DOI: 10.1016/j.appet.2019.04.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 02/10/2019] [Accepted: 04/07/2019] [Indexed: 11/21/2022]
Abstract
In print advertising, the use of static pictures depicting models eating food is common practice. However, less is known about how the depiction of models in different phases of consumption (holding food, moving food to mouth, taking a bite, chewing on food) affects consumers. Theories have proposed that not only do individuals mimic actions, but they also adopt the goals and the motivational patterns underlying these actions by observing others. Building on this view, we hypothesized that consumers' desire to eat a food product and their actual consumption of a food product would be greater when the model in the picture was close to engaging in consumption and that desire and actual consumption would be reduced when the model was shown in the process of finishing consumption. In two studies, we found that the participants experienced an increased desire to eat the depicted food (Study 1) and ate more of the advertised food (Study 2) when the model was shown to engage in eating food compared with when the model was shown during completion of a consumption episode. In addition, the results of Study 1 suggest that even subtle differences such as holding food compared with putting food into the mouth might affect consumers' desire to eat. Overall, our results suggest that advertisements may affect consumers' motivation to engage in food intake differently depending on which consumption state they show with the depiction of a model close to engagement in food consumption being most likely to trigger a desire for consumption and an actual engagement in food intake.
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8
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Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Labbe D, R Fries L, Ferrage A, Lenfant F, Godinot N, Martin N. Right Sizing: Sensory-Based Product Design Is a Promising Strategy to Nudge Consumers toward Healthier Portions. Nutrients 2018; 10:nu10101544. [PMID: 30347636 PMCID: PMC6212860 DOI: 10.3390/nu10101544] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 10/16/2018] [Accepted: 10/17/2018] [Indexed: 11/24/2022] Open
Abstract
Research has shown that people consume more food when offered larger portions, and that reducing exposure to large food portions and packages could decrease the average daily energy consumed. In this context, our aim is to develop strategies to promote healthier eating behaviors by reducing portion selection and intake. The present research investigates the impact of different visual attributes of foods on quantity perception and portion selection. In the first study, we tested whether modifying the shape of a familiar food influenced the ideal portion size in adults. In the second study, we assessed the impact of shape, number of units, size, and color variety on a perceived quantity for a familiar multiunit product in children. Participants (N1 = 70 adults, N2 = 62 children) completed different picture-based computer tasks. As hypothesized: (1) adults selected a smaller ideal portion size for an elongated product than for wider and thicker shapes, and (2) children’s perception of food quantity was primarily driven by number of pieces, with smaller effects of size and elongation. Perceived quantity was not influenced by color variety. These findings suggest that it may be possible to reduce the size of food portions without negatively impacting perceived quantity, and to provide opportunities to nudge consumers towards smaller portions while maintaining satisfaction.
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Affiliation(s)
- David Labbe
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Lisa R Fries
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Aurore Ferrage
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Francine Lenfant
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Nicolas Godinot
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
| | - Nathalie Martin
- Nestlé Institute of Material Sciences, Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
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