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Langfield T, Clarke K, Sadab AA, Jones A, Robinson E. Impact of dishware size on energy intake in adult females: A randomized control trial examining effects on within-meal and post-meal energy intake. Appetite 2024; 197:107296. [PMID: 38485059 DOI: 10.1016/j.appet.2024.107296] [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: 08/01/2023] [Revised: 02/23/2024] [Accepted: 03/06/2024] [Indexed: 03/27/2024]
Abstract
The influence dishware size has on meal energy intake is unclear and no study to date has examined the impact on total daily energy intake. In a pre-registered RCT we investigate the impact of breakfast dishware size on breakfast and post-breakfast energy intake, as well as daily energy intake and hunger/fullness. In a repeated-measures design, 50 females (aged 18-77 years) were randomised to receive smaller or larger breakfast dishware on two separate days. Energy intake was also measured during the rest of the day. The primary outcomes were breakfast and post-breakfast energy intake (kcal). Secondary outcomes were total daily energy intake (kcal), and hunger/fullness (rated from 0 to 100). We examined if results differed by socioeconomic position (SEP). Dishware did not affect energy intake at breakfast (smaller: M = 394.8 kcal; SD = 172.2 larger: M = 394.4 kcal; SD = 164.4; d = 0.003, p = 0.98), and there was no statistically significant evidence that dishware size affected energy intake after breakfast, though post-breakfast energy intake was somewhat higher after using larger breakfast dishware (smaller: M = 1974.6 kcal; SD = 475.2; larger: M = 2077.5 kcal; SD = 525.9; d = -0.27, p = 0.06). Total daily energy intake, hunger and fullness ratings did not significantly differ between dishware conditions. There was no evidence that SEP moderated the effect of dishware size on energy intake. Smaller vs. larger breakfast dishware size had no significant effect on breakfast or post-breakfast energy intake, hunger, fullness, or daily energy intake. Previous studies may have overestimated the promise of dishware size as an intervention for reducing energy intake. Alternative interventions targeting the food environment should now be prioritised.
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Affiliation(s)
- Tess Langfield
- Department of Psychological Sciences, University of Liverpool, Liverpool, UK; School of Psychology, Aston University, Birmingham, UK.
| | - Katie Clarke
- Department of Psychological Sciences, University of Liverpool, Liverpool, UK
| | - Ahmed A Sadab
- Department of Psychological Sciences, University of Liverpool, Liverpool, UK
| | - Andrew Jones
- School of Psychology, Liverpool John Moores University, Liverpool, UK
| | - Eric Robinson
- Department of Psychological Sciences, University of Liverpool, Liverpool, UK
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2
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Russell CG, Burnett AJ, Lee J, Russell A, Jansen E. Measurement is the foundation of research and theory on children's eating behaviours: Current issues and directions for progress. Appetite 2023; 186:106546. [PMID: 36958633 DOI: 10.1016/j.appet.2023.106546] [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: 10/17/2022] [Revised: 02/19/2023] [Accepted: 03/20/2023] [Indexed: 03/25/2023]
Abstract
Eating behaviours affect food intakes and are involved in the aetiology of obesity. There has been impetus to translate findings about children's eating behaviour into intervention and policy programs. However, measurement limitations have hindered our capacity to understand and influence children's eating behaviours. In the present paper we provide an overview of some of the key methodological and measurement issues facing the field of children's eating behaviours and highlight implications for research and health promotion. Drawing on insight from parallel issues that occur in the measurement of early social and emotional development, we examine two overlapping themes in children's (aged 0-∼12 years) eating behaviours (Somaraki et al., 2021) measurement issues related to validity and reliability, and (Steinsbekk & Wichstrøm, 2015) associated methodological challenges, such as contextual influences and the importance of designing studies that use multiple informants and multiple methods. We then suggest insights and strategies aimed at advancing approaches to measurement of children's eating behaviours. To progress our understanding of children's eating behaviours, we conclude that a range of psychometrically sound, fit-for-purpose measurement instruments and procedures are needed for use in multi-trait, multi-method, multi-informant studies in a range of populations and contexts.
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Affiliation(s)
- C G Russell
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Melbourne, Victoria, Australia.
| | - A J Burnett
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Melbourne, Victoria, Australia
| | - J Lee
- Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Melbourne, Victoria, Australia; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Faculty of Health, Deakin University, Geelong, Victoria, Australia
| | - A Russell
- Flinders University, College of Education, Psychology and Social Work, Bedford Park, South Australia, Australia
| | - E Jansen
- Division of Child & Adolescent Psychiatry, Department of Psychiatry & Behavioral Sciences, Johns Hopkins University School of Medicine, Baltimore, USA
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3
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Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight. Br J Nutr 2023; 129:888-903. [PMID: 35387692 PMCID: PMC9975786 DOI: 10.1017/s0007114522000903] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Portion sizes of many foods have increased over time. However, the size of effect that reducing food portion sizes has on daily energy intake and body weight is less clear. We used a systematic review methodology to identify eligible articles that used an experimental design to manipulate portion size served to human participants and measured energy intake for a minimum of 1 d. Searches were conducted in September 2020 and again in October 2021. Fourteen eligible studies contributing eighty-five effects were included in the primary meta-analysis. There was a moderate-to-large reduction in daily energy intake when comparing smaller v. larger portions (Standardised Mean Difference (SMD) = -0·709 (95 % CI: -0·956, -0·461), approximately 235 kcal (983·24 kJ)). Larger reductions to portion size resulted in larger decreases in daily energy intake. There was evidence of a curvilinear relationship between portion size and daily energy intake; reductions to daily energy intake were markedly smaller when reducing portion size from very large portions. In a subset of studies that measured body weight (four studies contributing five comparisons), being served smaller v. larger portions was associated with less weight gain (0·58 kg). Reducing food portion sizes may be an effective population-level strategy to prevent weight gain.
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4
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Laguna-Camacho A. Influence of recalling recent eating episodes on healthy eating: a randomised experiment. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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5
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Zhu Y, Blundell JE, Holschuh NM, McLean R, Menon RS. Validation of a Mobile App-Based Visual Analog Scale for Appetite Measurement in the Real World: A Randomized Digital Clinical Trial. Nutrients 2023; 15:nu15020304. [PMID: 36678176 PMCID: PMC9861863 DOI: 10.3390/nu15020304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/31/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
There has been no validated digital tool for measuring appetite with a visual analog scale (VAS) through a mobile app using participants' smart phones for data collection in virtual settings. To fill the gap, we developed a digital VAS and conducted a digital cross-over clinical trial by comparing appetite responses measured by this digital tool versus paper-based VAS in 102 participants in a free-living environment. Participants consumed either a 230 or 460 kcal breakfast in randomized order in two virtual sessions, and their appetite was measured over the next 4 h using both tools. The results revealed no significant difference in hunger, fullness, satiety, or desire to eat measured by digital and paper VAS. Paper VAS resulted in a higher prospective consumption score than digital VAS; the difference (1.1 out of 100 points) was statistically significant but not practically relevant. Bland and Altman analysis also indicated consistency in the results from the two methods. In conclusion, digital VAS on a smart phone is a validated tool for appetite measurement in the real world; it provides a new way for researchers to leverage participants' mobile devices for appetite data collection in digital trials.
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Affiliation(s)
- Yong Zhu
- Bell Institute of Health and Nutrition, General Mills, Minneapolis, MN 55427, USA
- Correspondence:
| | - John E. Blundell
- Appetite Control and Energy Balance Research Group, University of Leeds, Leeds LS2 9JT, UK
| | | | | | - Ravi S. Menon
- Bell Institute of Health and Nutrition, General Mills, Minneapolis, MN 55427, USA
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6
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Chungchunlam SMS, Montoya CA, Stroebinger N, Moughan PJ. Effects of the maize-derived protein zein, and the milk proteins casein, whey, and α-lactalbumin, on subjective measures of satiety and food intake in normal-weight young men. Appetite 2023; 180:106339. [PMID: 36216216 DOI: 10.1016/j.appet.2022.106339] [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: 04/20/2022] [Revised: 09/02/2022] [Accepted: 10/04/2022] [Indexed: 12/12/2022]
Abstract
Protein is considered to be the most satiating food macronutrient and the satiating effect may be dependent on the source of the protein. The maize-derived protein zein and milk protein casein have been shown previously to lower stomach emptying rate more than dairy whey protein, but the effect of zein on satiety has not been evaluated. The objective was to compare the satiating effects of zein and casein, with whey protein and its protein component α-lactalbumin. The study was a randomised crossover design with thirteen normal-weight men (mean age 27.8 years and mean BMI 24.4 kg/m2) consuming isoenergetic (∼4000 kJ, ∼990 kcal) preload mixed meals enriched with Zein, Casein, whey protein isolate (Whey), α-lactalbumin (ALac), or maltodextrin carbohydrate (Carb). Consumption of an ad libitum standardised test meal of chicken fried rice and water provided 360 min following ingestion of the preload meal was measured, and subjective feelings of appetite (hunger, fullness, desire to eat, and prospective food consumption) were assessed using 100-mm visual analogue scales (VAS). There were no differences among the five preload mixed meals in the amount of chicken fried rice consumed at the ad libitum test meal (mean ± sem: 531.6 ± 35.0 g, p = 0.47) or total (preload + test meal) energy intakes (mean ± sem: 5780.5 ± 146.0 kJ, p = 0.29). The subjective VAS appetite ratings and total area under the curve responses for hunger, fullness, desire to eat, and prospective food consumption, were not different following consumption of all five preload mixed meals (p > 0.05). The findings indicate that the effects of zein and casein on satiety were not different from the satiating effects of whey protein and α-lactalbumin.
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Affiliation(s)
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand; Smart Foods & Bioproducts, AgResearch Limited, Te Ohu Rangahau Kai Facility, Palmerston North, 4474, New Zealand
| | | | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, 4474, New Zealand
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7
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Robinson E, Khuttan M, McFarland-Lesser I, Patel Z, Jones A. Calorie reformulation: a systematic review and meta-analysis examining the effect of manipulating food energy density on daily energy intake. Int J Behav Nutr Phys Act 2022; 19:48. [PMID: 35459185 PMCID: PMC9026919 DOI: 10.1186/s12966-022-01287-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 03/25/2022] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Dietary energy density is thought to be a contributor to obesity, but the extent to which different magnitudes and types of reductions to food energy density decreases daily energy intake is unclear. The primary objective was to systematically review and meta-analyse experimental studies that have examined the effect that manipulating energy density of food has on total daily energy intake. Secondary objectives were to examine moderators of the effect that altering energy density has on daily energy intake and effects on body weight. METHODS A systematic review and multi-level meta-analysis of studies on human participants that used an experimental design to manipulate the energy density of foods served and measured energy intake for a minimum of 1 day. RESULTS Thirty-one eligible studies sampling both children (n = 4) and adults (n = 27) contributed 90 effects comparing the effect of higher vs. lower energy density of served food on daily energy intake to the primary meta-analysis. Lower energy density of food was associated with a large decrease in daily energy intake (SMD = - 1.002 [95% CI: - 0.745 to - 1.266]). Findings were consistent across studies that did vs. did not manipulate macronutrient content to vary energy density. The relation between decreasing energy density and daily energy intake tended to be strong and linear, whereby compensation for decreases to energy density of foods (i.e. by eating more at other meals) was minimal. Meta-analysis of (n = 5) studies indicated that serving lower energy dense food tended to be associated with greater weight loss than serving higher energy dense food, but this difference was not significant (- 0.7 kg difference in weight change, 95% CIs: - 1.34, 0.04). CONCLUSIONS Decreasing the energy density of food can substantially reduce daily energy intake and may therefore be an effective public health approach to reducing population level energy intake. TRIAL REGISTRATION Registered on PROSPERO ( CRD42020223973 ).
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Affiliation(s)
- Eric Robinson
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK.
| | - Mercedes Khuttan
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - India McFarland-Lesser
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - Zina Patel
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - Andrew Jones
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
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8
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Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Abeywickrema S, Ginieis R, Oey I, Peng M. Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice. Foods 2022; 11:foods11060799. [PMID: 35327222 PMCID: PMC8947741 DOI: 10.3390/foods11060799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/14/2022] Open
Abstract
Snacking is a common eating habit in the modern food environment. Individual snack choices vary substantially, with sweet versus savoury snacks linked to differential health outcomes. The role of olfactory and gustatory sensitivities in snack choices and consumption is yet to be tested. A total of 70 Caucasian young males (age: 21−39 years; BMI: 20.5−40.5 kg∙m−2) were tested for their supra-threshold sensitivities to sweet and savoury associated odours and tastants (vanillin, methional; sucrose, NaCl). The participants also attended an ad libitum task in which their intakes of sweet and savoury snacks were recorded and analysed. Univariate and multivariate analyses were used to test for relationships between odour/taste sensitivities and sweet versus savoury snack intake. Results indicated that individual sensitivities to sweet-associated stimuli (e.g., vanillin, sucrose) were negatively linked with intake of the congruent (e.g., sweet) snacks and positively linked with incongruent (e.g., savoury) snacks (p < 0.05). These differences were reflected by energy intake rather than consumption weight (p > 0.05). This study outlines the fundamental roles of olfactory and gustatory sensitivities in snack choices and offers novel insights into inter-individual variability in snack consumption.
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Affiliation(s)
- Sashie Abeywickrema
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Rachel Ginieis
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Indrawati Oey
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- Correspondence:
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10
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Herhaus B, Bastianon C, Ghassabei S, Petrowski K. Fight or flight: The effect of heart rate reactivity on acute stress-induced food intake. Physiol Behav 2022; 246:113704. [PMID: 35032496 DOI: 10.1016/j.physbeh.2022.113704] [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: 09/27/2021] [Revised: 12/31/2021] [Accepted: 01/10/2022] [Indexed: 11/17/2022]
Abstract
The 'fight-or-flight-reaction' describes the suppression of all irrelevant functions like food intake during the acute stress response. However, heart rate reactivity and food intake under acute stress has not been investigated. Therefore, the aim of this study was to investigate the effect of high and low heart rate reactivity on food intake following an acute laboratory stress paradigm in individuals with healthy weight. Fifty-six men and women with healthy weight (BMI: M = 21.82 ± 1.53 kg/m²) were categorized into high heart rate reactors (H-HRR) and low heart rate reactors (L-HRR). After the stress paradigm of the Trier Social Stress Test (TSST), total energy intake was measured in a standardized laboratory meal. H-HRR demonstrated a significantly lower appetite (z = -3.133, p≤ 0.01) and food intake (t(49.13) = 2.253, p≤ 0.05, d= 0.68) after the TSST compared to the L-HRR. No differences in the stress perception and cognitive appraisal could be found between the two reactor groups. These results suggest that the stress-induced heart rate reactivity might be a responsible factor in the stress-eating paradox. In view of the divergent results of stress-induced eating studies in laboratory setting with acute stressors, it is highly important to control the effect of the heart rate reactivity on food intake.
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Affiliation(s)
- Benedict Herhaus
- Medical Psychology & Medical Sociology, University Medical Center of the Johannes Gutenberg University of Mainz, Mainz, Germany.
| | - Christina Bastianon
- Medical Psychology & Medical Sociology, University Medical Center of the Johannes Gutenberg University of Mainz, Mainz, Germany
| | - Shiwa Ghassabei
- Medical Psychology & Medical Sociology, University Medical Center of the Johannes Gutenberg University of Mainz, Mainz, Germany
| | - Katja Petrowski
- Medical Psychology & Medical Sociology, University Medical Center of the Johannes Gutenberg University of Mainz, Mainz, Germany
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11
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van den Tol A, Coulthard H, Lang V, Wallis DJ. Are music listening strategies associated with reduced food consumption following negative mood inductions; a series of three exploratory experimental studies. Appetite 2022; 172:105947. [DOI: 10.1016/j.appet.2022.105947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 12/20/2021] [Accepted: 01/21/2022] [Indexed: 11/17/2022]
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12
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Dutriaux L, Papies EK, Fallon J, Garcia-Marques L, Barsalou LW. Incidental exposure to hedonic and healthy food features affects food preferences one day later. Cogn Res Princ Implic 2021; 6:78. [PMID: 34894322 PMCID: PMC8665956 DOI: 10.1186/s41235-021-00338-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Accepted: 10/18/2021] [Indexed: 11/10/2022] Open
Abstract
AbstractMemories acquired incidentally from exposure to food information in the environment may often become active to later affect food preferences. Because conscious use of these memories is not requested or required, these incidental learning effects constitute a form of indirect memory. In an experiment using a novel food preference paradigm (n = 617), we found that brief incidental exposure to hedonic versus healthy food features indirectly affected food preferences a day later, explaining approximately 10% of the variance in preferences for tasty versus healthy foods. It follows that brief incidental exposure to food information can affect food preferences indirectly for at least a day. When hedonic and health exposure were each compared to a no-exposure baseline, a general effect of hedonic exposure emerged across individuals, whereas health exposure only affected food preferences for high-BMI individuals. This pattern suggests that focusing attention on hedonic food features engages common affective processes across the general population, whereas focusing attention on healthy food features engages eating restraint goals associated with high BMI. Additionally, incidental exposure to food features primarily changed preferences for infrequently consumed foods, having less impact on habitually consumed foods. These findings offer insight into how hedonic information in the obesogenic food environment contributes to unhealthy eating behavior that leads to overweight and obesity. These findings further motivate the development of interventions that counteract the effects of exposure to hedonic food information and that broaden the effects of exposure to healthy food information.
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13
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Ciria LF, Watson P, Vadillo MA, Luque D. Is the habit system altered in individuals with obesity? A systematic review. Neurosci Biobehav Rev 2021; 128:621-632. [PMID: 34252472 DOI: 10.1016/j.neubiorev.2021.07.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/27/2021] [Accepted: 07/06/2021] [Indexed: 12/15/2022]
Abstract
Habit-like eating behavior is repeatedly pointed to as a key cognitive mechanism contributing to the emergence and maintenance of obesity. Here, we conducted a systematic review of the literature to assess the existent behavioral evidence for the Habit Hypothesis for Overeating (HHO) which states that obesity is the consequence of an imbalance between the habit and goal-directed reward learning systems, leading to overconsumption of food. We found a total of 19 studies implementing a variety of experimental protocols (i.e., free operant paradigm, slips-of-action test, two-step task, Pavlovian-to-Instrumental paradigm, probabilistic learning task) and manipulations. Taken together, the studies on clinical (binge eating disorder) and non-clinical individuals with overweight or obesity do not support the HHO conclusively. While the scientific literature on HHO is still in its infancy, the heterogeneity of the extant studies makes it difficult to evaluate the degree of convergence of these findings. Uncovering the role of reward learning systems in eating behaviors might have a transformative impact on public health.
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Affiliation(s)
- Luis F Ciria
- Departamento de Psicología Básica, Universidad Autónoma de Madrid, Spain; Departamento de Psicología Básica, Universidad de Málaga, Spain.
| | - Poppy Watson
- School of Psychology, University of New South Wales, Sydney, Australia
| | - Miguel A Vadillo
- Departamento de Psicología Básica, Universidad Autónoma de Madrid, Spain
| | - David Luque
- Departamento de Psicología Básica, Universidad Autónoma de Madrid, Spain; Departamento de Psicología Básica, Universidad de Málaga, Spain.
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14
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Robinson E, Humphreys G, Jones A. Alcohol, calories, and obesity: A rapid systematic review and meta-analysis of consumer knowledge, support, and behavioral effects of energy labeling on alcoholic drinks. Obes Rev 2021; 22:e13198. [PMID: 33533133 DOI: 10.1111/obr.13198] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 12/04/2020] [Accepted: 12/05/2020] [Indexed: 11/30/2022]
Abstract
Mandatory energy (calorie) labeling of alcoholic drinks is a public health measure that could be used to address both alcohol consumption and obesity. We systematically reviewed studies examining consumer knowledge of the energy content of alcoholic drinks, public support for energy labeling, and the effect of energy labeling of alcoholic drinks on consumption behavior. Eighteen studies were included. Among studies examining consumer knowledge of the energy content of alcoholic drinks (N = 8) and support for energy labeling (N = 9), there was moderate evidence that people are unaware of the energy content of alcoholic drinks (pooled estimate: 74% [95% CI: 64%-82%] of participants inaccurate) and support energy labeling (pooled estimate: 64% [95% CI: 53%-73%] of participants support policy). Six studies examined the effect of energy labeling on consumption behavior. In these studies, there was no evidence of a beneficial effect of labeling on alcohol drinking-related outcome measures. However, the majority of studies were of low methodological quality and used proxy outcome measures, and none of the studies were conducted in real-world settings, resulting in a very low level of evidence and high degree of uncertainty. Further research is required to determine whether energy labeling of alcoholic drinks is likely to be an effective public health policy.
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Affiliation(s)
- Eric Robinson
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, UK
| | - Gabrielle Humphreys
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, UK
| | - Andrew Jones
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, UK
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15
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Koenigstorfer J. Restrained eaters' consumption of dietary forbidden and permitted foods after exposure to incidental fitness cues. Appetite 2020; 155:104823. [PMID: 32800840 DOI: 10.1016/j.appet.2020.104823] [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: 11/28/2019] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 11/18/2022]
Abstract
The purpose of this research is to investigate the influence of incidental fitness cues on caloric food intake in restrained (vs. unrestrained) eaters. The authors show that the effect of incidental fitness cues (made salient via a priming procedure in a seemingly unrelated study prior to the main study) on caloric food intake differs between dietary forbidden and permitted foods. For food that is perceived as dietary forbidden, calorie intake decreases if restrained eaters are incidentally primed with fitness. In contrast, calorie intake of dietary permitted food increases for restrained eaters in response to incidental fitness primes. The study extends prior research on priming effects on eating behavior and derives important implications on how to help restrained eaters control energy intake.
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Affiliation(s)
- Joerg Koenigstorfer
- Technical University of Munich, Chair of Sport and Health Management, Uptown Munich Campus D, Georg-Brauchle-Ring 60/62, 80992, Munich, Germany.
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16
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Szypula J, Ahern A, Cheke L. The role of memory ability, depth and mode of recall in the impact of memory on later consumption. Appetite 2020; 149:104628. [PMID: 32057841 PMCID: PMC7116722 DOI: 10.1016/j.appet.2020.104628] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 02/06/2020] [Accepted: 02/08/2020] [Indexed: 02/02/2023]
Abstract
It has been shown that recalling a meal eaten a few hours earlier (vs. the previous day) leads to reduced snacking ('meal-recall' effect). This study attempted to replicate this effect, by assessing participants' (N = 77, mean age = 33.30 [SD = 14.98], mean BMI = 23.77 [SD = 3.72], 74% female) biscuit consumption during a bogus taste test in two separate sessions, before which participants recalled a recent or a distant meal. It was explored whether factors that might affect the quality of a meal-memory, particularly individual differences in memory ability and depth of recall, would influence the meal-recall effect. To this end, only participants with a low or high memory ability were recruited for the study and were allocated to either an unguided-recall or guided-recall condition. In the unguided condition, participants were asked to recall what they ate, and in the guided condition they were prompted for further details regarding their meal. Participants were asked to either recall their meal out loud through an interview with the experimenter or by writing their recollection down on the computer. Contrary to the initial hypotheses, it was found that only the written group demonstrated the meal-recall effect, whereas the verbal group did not. Moreover, this was specific to the written, unguided group, in which participants ate about 9 g fewer biscuits after recalling a recent (vs. a distant) meal, F (1,15) = 6.07, p = .026, ηp2 = 0.288. The written, guided group's snacking seemed to increase by about 8 g after recalling a recent (vs. a distant) meal, F (1,20) = 7.31, p = .014, ηp2 = 0.268. The meal-recall effect was not evident in the verbal group. Memory ability did not influence the magnitude of the meal-recall effect. The results highlight the importance of contextual factors in modulating the meal-recall effect.
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Affiliation(s)
| | - Amy Ahern
- MRC Epidemiology Unit, University of Cambridge, UK
| | - Lucy Cheke
- Department of Psychology, University of Cambridge, UK,Corresponding Author:
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Haynes A, Hardman CA, Halford JCG, Jebb SA, Mead BR, Robinson E. Reductions to main meal portion sizes reduce daily energy intake regardless of perceived normality of portion size: a 5 day cross-over laboratory experiment. Int J Behav Nutr Phys Act 2020; 17:21. [PMID: 32050979 PMCID: PMC7017560 DOI: 10.1186/s12966-020-0920-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Accepted: 01/23/2020] [Indexed: 01/05/2023] Open
Abstract
BACKGROUND Smaller portions may help to reduce energy intake. However, there may be a limit to the magnitude of the portion size reduction that can be made before consumers respond by increasing intake of other food immediately or at later meals. We tested the theoretical prediction that reductions to portion size would result in a significant reduction to daily energy intake when the resulting portion was visually perceived as 'normal' in size, but that a reduction resulting in a 'smaller than normal' portion size would cause immediate or later additional eating. METHODS Over three 5-day periods, daily energy intake was measured in a controlled laboratory study using a randomized crossover design (N = 30). The served portion size of the main meal component of lunch and dinner was manipulated in three conditions: 'large-normal' (747 kcal), 'small-normal' (543 kcal), and 'smaller than normal' (339 kcal). Perceived 'normality' of portion sizes was determined by two pilot studies. Ad libitum daily energy intake from all meals and snacks was measured. RESULTS Daily energy intake in the 'large-normal' condition was 2543 kcals. Daily energy intake was significantly lower in the 'small-normal' portion size condition (mean difference - 95 kcal/d, 95% CI [- 184, - 6], p = .04); and was also significantly lower in the 'smaller than normal' than the 'small-normal' condition (mean difference - 210 kcal/d, 95% CI [- 309, - 111], p < .001). Contrary to predictions, there was no evidence that the degree of additional food consumption observed was greater when portions were reduced past the point of appearing normal in size. CONCLUSIONS Reductions to the portion size of main-meal foods resulted in significant decreases in daily energy intake. Additional food consumption did not offset this effect, even when portions were reduced to the point that they were no longer perceived as being normal in size. TRIAL REGISTRATION Prospectively registered protocol and analysis plan: https://osf.io/natws/; retrospectively registered: https://clinicaltrials.gov/ct2/show/NCT03811210.
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Affiliation(s)
- Ashleigh Haynes
- Centre for Behavioural Research in Cancer, Cancer Council Victoria, VIC 3004, Melbourne, Australia.
| | - Charlotte A Hardman
- Department of Psychological Sciences, University of Liverpool, L69 7ZA, Liverpool, UK
| | - Jason C G Halford
- Department of Psychological Sciences, University of Liverpool, L69 7ZA, Liverpool, UK
| | - Susan A Jebb
- Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, England
| | - Bethan R Mead
- Department of Psychological Sciences, University of Liverpool, L69 7ZA, Liverpool, UK
| | - Eric Robinson
- Department of Psychological Sciences, University of Liverpool, L69 7ZA, Liverpool, UK.
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Herhaus B, Ullmann E, Chrousos G, Petrowski K. High/low cortisol reactivity and food intake in people with obesity and healthy weight. Transl Psychiatry 2020; 10:40. [PMID: 32066711 PMCID: PMC7026436 DOI: 10.1038/s41398-020-0729-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 01/04/2020] [Accepted: 01/13/2020] [Indexed: 01/09/2023] Open
Abstract
Increased food intake, termed "comfort eating", is a pathologic coping mechanism in chronic stress. Cortisol reactivity under stress is a potent predictor of stress-induced eating behavior affecting the body mass index (BMI). However, cortisol reactivity and food intake under stress in people with obesity has not been evaluated. The aim of this study was to investigate the effect of high/low cortisol reactivity on food intake in people with obesity and healthy weight test controls, following standardized stress induction and a resting condition. Thirty-six men and women with obesity (BMI: 33.00 ± 3.23 kg/m²), as well as 36 age- and gender-matched healthy weight controls (BMI: 21.98 ± 1.81 kg/m²) were categorized into high cortisol reactors (HCR) and low cortisol reactors (LCR) in the Trier Social Stress Test (TSST). Following the TSST and a resting condition, the food intake of all participants was recorded in a standardized laboratory meal. Obese HCR demonstrated a significantly higher food intake than LCR (t (34) = -2.046, p ≤ 0.05). However, there were no significant differences between HCR and LCR in the healthy weight controls (p = 0.26). In addition, HCR of the people with obesity showed lower values in the emotion coping strategy of cognitive reappraisal than obese LCR (t (32) = 2.087, p ≤ 0.05). In conclusion, the magnitude of the cortisol reactivity to stress predicts stress-induced food intake in people with obesity, but not in the healthy weight controls. Limited use of cognitive reappraisal in emotion regulation in the obese HCR may be a marker of vulnerability to stress-induced eating.
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Affiliation(s)
- Benedict Herhaus
- Medical Psychology and Medical Sociology, Clinic and Policlinic for Psychosomatic Medicine and Psychotherapy, University Medicine Mainz, Mainz, Germany.
| | - Enrico Ullmann
- Department of Medicine, Carl Gustav Carus, Technical University of Dresden, Dresden, Germany
- Department of Child and Adolescent Psychiatry, Psychotherapy, and Psychosomatics, University of Leipzig, Leipzig, Germany
- School of Medical Biology, South Ural State University, Chelyabinsk, Russia
| | - George Chrousos
- First Department of Pediatrics, Medical School, National and Kapodistrian University of Athens, Athens, Greece
| | - Katja Petrowski
- Medical Psychology and Medical Sociology, Clinic and Policlinic for Psychosomatic Medicine and Psychotherapy, University Medicine Mainz, Mainz, Germany
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Haynes A, Robinson E. Who are we testing? Self-selection bias in laboratory-based eating behaviour studies. Appetite 2019; 141:104330. [PMID: 31252029 DOI: 10.1016/j.appet.2019.104330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/03/2019] [Accepted: 06/24/2019] [Indexed: 11/19/2022]
Abstract
Research conducted in controlled laboratory settings plays an important role in understanding human eating behaviour. However, participant characteristics may affect motivation to participate in laboratory eating behaviour research and result in self-selection biases. First-year psychology students (n = 207, 90.8% female, m age = 18.8, m BMI = 21.9) were led to believe that they were choosing between enrolling in one of two laboratory-based studies: an 'advertising' study, or an 'advertising and food' study; the latter specified that participants would consume food and answer questions about their eating behaviour. Participants subsequently reported demographic information and completed a series of questionnaires assessing psychological characteristics hypothesised to predict self-selection in laboratory eating studies. The majority of participants preferred to participate in a study unrelated to eating over an eating-related study (70.5%, χ2 (1) = 34.90, p < .001). Participants choosing the eating-related study over the non-eating study had higher self-reported external eating tendencies and positive preoccupations with food, lower negative preoccupations with food and social appearance anxiety. Participants choosing the eating related study were also more likely to be male than female, although the number of males in the study was small (n = 19) and this finding should therefore be interpreted with caution. The present study provides some evidence that in university based samples of participants there are likely self-selection biases in laboratory-based eating behaviour studies and researchers may benefit from considering the potential influence of self-selection biases when conducting eating behaviour research.
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Affiliation(s)
- Ashleigh Haynes
- Centre for Behavioural Research in Cancer, Cancer Council Victoria, Melbourne, Australia.
| | - Eric Robinson
- Department of Psychological Sciences, University of Liverpool, L69 7ZA, UK.
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Hypothesis awareness as a demand characteristic in laboratory-based eating behaviour research: An experimental study. Appetite 2019; 141:104318. [DOI: 10.1016/j.appet.2019.104318] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 05/21/2019] [Accepted: 06/10/2019] [Indexed: 11/19/2022]
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Portion size normality and additional within-meal food intake: two crossover laboratory experiments. Br J Nutr 2019; 123:462-471. [PMID: 31488225 DOI: 10.1017/s0007114519002307] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Reducing food portion size could reduce energy intake. However, it is unclear at what point consumers respond to reductions by increasing intake of other foods. We predicted that a change in served portion size would only result in significant additional eating within the same meal if the resulting portion size was no longer visually perceived as 'normal'. Participants in two crossover experiments (Study 1: n 45; Study 2: n 37; adults, 51 % female) were served different-sized lunchtime portions on three occasions that were perceived by a previous sample of participants as 'large-normal', 'small-normal' and 'smaller than normal', respectively. Participants were able to serve themselves additional helpings of the same food (Study 1) or dessert items (Study 2). In Study 1 there was a small but significant increase in additional intake when participants were served the 'smaller than normal' compared with the 'small-normal' portion (m difference = 161 kJ, P = 0·002, d = 0·35), but there was no significant difference between the 'small-normal' and 'large-normal' conditions (m difference = 88 kJ, P = 0·08, d = 0·24). A similar pattern was observed in Study 2 (m difference = 149 kJ, P = 0·06, d = 0·18; m difference = 83 kJ, P = 0·26, d = 0·10). However, smaller portion sizes were each associated with a significant reduction in total meal intake. The findings provide preliminary evidence that reductions that result in portions appearing 'normal' in size may limit additional eating, but confirmatory research is needed.
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Child and adult snack food intake in response to manipulated pre-packaged snack item quantity/variety and snack box size: a population-based randomized trial. Int J Obes (Lond) 2019; 43:1891-1902. [PMID: 31320694 DOI: 10.1038/s41366-019-0407-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 04/12/2019] [Accepted: 05/19/2019] [Indexed: 12/13/2022]
Abstract
OBJECTIVES Snacks contribute to overconsumption of energy-dense foods and thence obesity. Previous studies in this area are limited by self-reported data and small samples. In a large population-based cohort of parent-child dyads, we investigated how modification of pre-packaged snack food, i.e. (a) item quantity and variety, and (b) dishware (boxed container) size affected intake. METHODS Design: Randomized trial nested within the cross-sectional Child Health CheckPoint of the Longitudinal Study of Australian Children, clustered by day of visit. SAMPLE 1299 11-12 year olds, 1274 parents. EXPOSURE 2 × 2 manipulation of snack box container size and item quantity/variety: (1) small box, few items, (2) large box, few items, (3) small box, more items, (4) large box, more items. PROCEDURE Participants received a snack box during a 15 min break within their 3.5 h visit; any snacks remaining were weighed. OUTCOMES Consumed quantity (grams) and energy intake (kilojoules). ANALYSES Unadjusted linear regression. RESULTS Children who were offered a greater quantity and variety of snack items consumed considerably more energy and a slightly higher food mass (main effect for energy intake: 349 kJ, 95% CI 282-416, standardized mean difference (effect size) 0.66; main effect for mass: 10 g, 95% CI 3-17, effect size 0.17). In contrast, manipulating box size had little effect on child consumption, and neither box size nor quantity/variety of items consistently affected adults' consumption. CONCLUSION In children, reducing the number and variety of snack food items available may be a more fruitful intervention than focusing on container or dishware size. Effects observed among adults were small, although we could not exclude social desirability bias in adults aware of observation.
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Robinson E, Henderson J, Keenan GS, Kersbergen I. When a portion becomes a norm: Exposure to a smaller vs. larger portion of food affects later food intake. Food Qual Prefer 2019; 75:113-117. [PMID: 32226235 PMCID: PMC7086457 DOI: 10.1016/j.foodqual.2019.02.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 02/21/2019] [Accepted: 02/24/2019] [Indexed: 11/20/2022]
Abstract
BACKGROUND Portion sizes in the food environment may communicate information about what constitutes a 'normal' amount of food to eat. Here we examined whether mere visual exposure to a smaller vs. larger portion size of snack food affects perceptions of how much a 'normal' sized portion is and how much people choose to eat of that food in future. METHODS Under the guise of a study on taste preference and personality, 104 female participants were randomly allocated to be exposed to either a smaller or larger portion size of snack food. Twenty-four hours later participants freely selected a portion of the snack food to consume and reported on their perception of what constituted a normal sized portion of the snack food. RESULTS Participants that were exposed to a smaller, as opposed to larger portion size subsequently believed that a normal portion of the snack food was smaller in size. Exposure to the smaller as opposed to the larger portion size also resulted in participants consuming less snack food the next day. CONCLUSIONS Environmental exposure to smaller, as opposed to larger portion sizes of food may change perceptions of what constitutes a normal amount of food to eat and affect the amount of food people choose to eat in future.
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Affiliation(s)
- Eric Robinson
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK
| | - Jodie Henderson
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK
| | - Gregory S. Keenan
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK
| | - Inge Kersbergen
- School of Health and Related Research, University of Sheffield, S1 4DA, UK
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Carbine KA, Larson MJ. Quantifying the presence of evidential value and selective reporting in food-related inhibitory control training: a p-curve analysis. Health Psychol Rev 2019; 13:318-343. [DOI: 10.1080/17437199.2019.1622144] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Michael J. Larson
- Department of Psychology, Brigham Young University, Provo, UT, USA
- Neuroscience Center, Brigham Young University, Provo, UT, USA
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Whitelock V, Kersbergen I, Higgs S, Aveyard P, Halford JCG, Robinson E. A smartphone based attentive eating intervention for energy intake and weight loss: results from a randomised controlled trial. BMC Public Health 2019; 19:611. [PMID: 31113400 PMCID: PMC6528285 DOI: 10.1186/s12889-019-6923-x] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 04/30/2019] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND Laboratory studies suggest that eating more 'attentively' (e.g. attending to food being eaten and recalling eating episodes) can reduce food intake among participants with both healthy weight and overweight. The aim of this trial was to assess whether a smartphone application that encourages a more attentive eating style reduces energy intake and promotes weight loss. METHODS In an open-label, single centre, parallel groups, individually randomised controlled trial, 107 adults with overweight/obesity in Merseyside, UK used an attentive eating smartphone application along with standard dietary advice (intervention group) or standard dietary advice only (control group) for 8 weeks. The primary outcomes were change in body weight at 8 weeks and energy intake at 4 and 8 weeks. Additional outcomes included self-reported eating behaviours measured at 8 weeks. Differences between groups were assessed with linear regression (adjusted) using multiple imputation for missing data. Study protocol registered prospectively at ( https://doi.org/10.17605/osf.io/btzhw ). RESULTS There was no significant difference between the intervention and control group in weight lost at 8 weeks, or change in self-reported 24 h or objective taste-test energy intake at 4 or 8 weeks. Mean weight loss in the intervention group (n = 53) was 1.2 kg and 1.1 kg in the control group (n = 54), adjusted difference of - 0.10 (- 1.6 to 1.3) kg. Self-reported eating behaviours at 8 weeks also did not differ across groups. The intervention was largely used as intended and a per protocol analysis confined to participants in the intervention group that used the attentive eating smartphone application regularly and as intended also showed no effect on energy intake or weight loss. CONCLUSIONS A smartphone based attentive eating intervention and standard dietary advice did not result in reduced energy intake or greater weight loss at 4 or 8 week follow-up than standard dietary advice alone. TRIAL REGISTRATION ClinicalTrials.gov, NCT03602001 . Registered retrospectively on 26th July 2018. Prospectively registered on the Open Science Framework on 11th August 2017.
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Affiliation(s)
- Victoria Whitelock
- Department of Psychological Sciences, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool, L69 7ZA UK
- Cancer Intelligence, Cancer Research UK, Angel Building, 407 St John Street, London, EC1V 4AD UK
| | - Inge Kersbergen
- School of Health and Related Research, University of Sheffield, 30 Regent Street, Sheffield, S1 4DA UK
| | - Suzanne Higgs
- The School of Psychology, University of Birmingham, Edgbaston, Birmingham, B15 2TT UK
| | - Paul Aveyard
- Nuffield Department of Primary Care Health Services, University of Oxford, Oxford, UK
| | - Jason C. G. Halford
- Department of Psychological Sciences, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool, L69 7ZA UK
| | - Eric Robinson
- Department of Psychological Sciences, University of Liverpool, Eleanor Rathbone Building, Bedford Street South, Liverpool, L69 7ZA UK
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Expectancy versus experience – Comparing Portion-Size-Effect during pre-meal planning and actual intake. Appetite 2019; 135:108-114. [DOI: 10.1016/j.appet.2019.01.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 01/10/2019] [Accepted: 01/10/2019] [Indexed: 02/08/2023]
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Commentary: Methodological and reporting practices for laboratory studies assessing food intake using fixed and ad libitum test meals. Appetite 2018; 130:336-338. [DOI: 10.1016/j.appet.2018.06.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 05/31/2018] [Accepted: 06/05/2018] [Indexed: 11/21/2022]
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28
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Meule A. Standardizing versus measuring food deprivation and hunger. Appetite 2018; 130:328-329. [DOI: 10.1016/j.appet.2018.05.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 04/29/2018] [Accepted: 05/10/2018] [Indexed: 12/30/2022]
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Improving laboratory studies of human eating behaviour: Energy balance and real-world considerations. Appetite 2018; 130:334-335. [DOI: 10.1016/j.appet.2018.05.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Revised: 04/24/2018] [Accepted: 05/07/2018] [Indexed: 11/23/2022]
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Robinson E, Bevelander KE, Field M, Jones A. Comments on methodological and reporting quality in laboratory studies of human eating behaviour. Appetite 2018; 130:344-345. [PMID: 30097354 DOI: 10.1016/j.appet.2018.07.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Accepted: 07/02/2018] [Indexed: 02/07/2023]
Affiliation(s)
- Eric Robinson
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK.
| | - Kirsten E Bevelander
- Behavioural Science Institute, Communication Science, Radboud University, Nijmegen, the Netherlands
| | - Matt Field
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK
| | - Andrew Jones
- Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK
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Halford JCG, Masic U, Marsaux CFM, Jones AJ, Lluch A, Marciani L, Mars M, Vinoy S, Westerterp-Plantenga M, Mela DJ. Systematic review of the evidence for sustained efficacy of dietary interventions for reducing appetite or energy intake. Obes Rev 2018; 19:1329-1339. [PMID: 29938880 DOI: 10.1111/obr.12712] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/21/2018] [Accepted: 04/26/2018] [Indexed: 11/28/2022]
Abstract
We assessed evidence for changes in efficacy of food-based interventions aimed at reducing appetite or energy intake (EI), and whether this could be used to provide guidance on trial design. A systematic search identified randomized controlled trials testing sustained efficacy of diets, foods, supplements or food ingredients on appetite and/or EI. Trials had to include sufficient exposure duration (≥3 days) with appetite and/or EI measured after both acute and repeated exposures. Twenty-six trials met the inclusion criteria and reported data allowing for assessment of the acute and chronic effects of interventions. Most (21/26) measured appetite outcomes and over half (14/26) had objective measures of EI. A significant acute effect of the intervention was retained in 10 of 12 trials for appetite outcomes, and six of nine studies for EI. Initial effects were most likely retained where these were more robust and studies adequately powered. Where the initial, acute effect was not statistically significant, a significant effect was later observed in only two of nine studies for appetite and none of five studies for EI. Maintenance of intervention effects on appetite or EI needs to be confirmed but seems likely where acute effects are robust and replicable in adequately powered studies.
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Affiliation(s)
- J C G Halford
- Institute of Psychology, Health and Society, University of Liverpool, Liverpool, UK
| | - U Masic
- Institute of Psychology, Health and Society, University of Liverpool, Liverpool, UK
| | - C F M Marsaux
- European Branch of the International Life Sciences Institute (ILSI Europe), Brussels, Belgium
| | - A J Jones
- Institute of Psychology, Health and Society, University of Liverpool, Liverpool, UK
| | - A Lluch
- Centre Daniel Carasso, Danone Nutricia Research, Palaiseau, France
| | - L Marciani
- NIHR Nottingham Biomedical Research Centre at Nottingham University Hospitals NHS Trust and the University of Nottingham, Nottingham, UK
| | - M Mars
- Division of Human Nutrition, Wageningen University and Research, Wageningen, Netherlands
| | - S Vinoy
- R&D, Nutrition Department, Mondelēz International, Clamart, France
| | - M Westerterp-Plantenga
- NUTRIM School of Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, Netherlands
| | - D J Mela
- Unilever R&D Vlaardingen, Vlaardingen, Netherlands
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Buckland NJ, Er V, Redpath I, Beaulieu K. Priming food intake with weight control cues: systematic review with a meta-analysis. Int J Behav Nutr Phys Act 2018; 15:66. [PMID: 29986712 PMCID: PMC6038287 DOI: 10.1186/s12966-018-0698-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 06/28/2018] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND A growing number of studies suggest that exposure to cues which are associated with weight control can prime or prompt controlled food intake in tempting food environments. However, findings are mixed and understanding which types of cues and for whom such cues may be most effective is needed to inform subsequent research and societal applications. A systematic review and meta-analysis were conducted to evaluate the effects of exposure to weight control cues compared with control cues on food intake. METHODS PsycINFO, Medline, Embase and Web of Science were searched using key terms. Hedge's g was used to calculate effect sizes based on mean food intake, standard deviations and sample sizes extracted from relevant publications and, a random effects model was used for the meta-analysis. RESULTS Twenty-five articles consisting of 26 studies were eligible. Data from 25 studies (31 effect sizes) were available for the meta-analysis. Overall, weight control cues reduced food intake, albeit to a trivial effect (ES: -0.149, 95% CI: -0.271 to - 0.027). Subgroup analyses when studies which induced negative affect were removed showed that for individuals with strong weight control goals the effect was small-to-moderate (ES: -0.440, 95% CI: -0.718 to - 0.163), whereas for individuals with weak weight control goals this effect was trivial and non-significant (ES: 0.014, 95% CI: -0.249 to 0.278). Cue type and level of engagement did not significantly moderate the effect; however, specific cues (low-calorie foods and thin models) and attended engagement yielded significant effects. Caution is needed interpreting these findings as most studies were rated with high risk of bias and a number of studies could not be included in the subgroup analyses. CONCLUSIONS Based on the data available, weight control cues reduce food intake in individuals with strong weight control goals. Further research is needed to explore longer term effects of cue exposure and confirm underlying mechanisms. PROSPERO registry#CRD42016052396.
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Affiliation(s)
- Nicola J. Buckland
- Department of Psychology, University of Sheffield, Cathedral Court, 1 Vicar Lane, Sheffield, S1 2LT England
| | - Vanessa Er
- Population Health Sciences, Bristol Medical School, University of Bristol, Canynge Hall, 39 Whatley Road, Bristol, BS8 2PS England
| | - Ian Redpath
- The Behaviouralist Ltd, 5 Hoxton Square, London, N1 6NU England
| | - Kristine Beaulieu
- Appetite Control and Energy Balance Group, School of Psychology, University of Leeds, Leeds, LS2 9JT England
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Langlet B, Tang Bach M, Odegi D, Fagerberg P, Ioakimidis I. The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women. Nutrients 2018; 10:nu10070880. [PMID: 29986529 PMCID: PMC6073387 DOI: 10.3390/nu10070880] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/02/2018] [Accepted: 07/05/2018] [Indexed: 12/27/2022] Open
Abstract
Manipulating food properties and serving environment during a meal can significantly change food intake at group level. However, the evaluation of the usefulness of such manipulations requires an understanding of individual behavioural changes. Three studies were conducted to explore the effect of unit size and meal occasion on eating behaviour characteristics (food intake, meal duration, number of bites and chews). All studies used a randomised crossover design, with a one-week wash-out period, starting with a familiarisation meal, with the participation of healthy, normal weight females between the ages of 18–35 years. In Study 1 (n = 19) three cube sizes (0.5, 1.0 and 1.5 cm3) of vegetable hash and chicken were compared. In Study 2 (n = 18) mashed potatoes and mincemeat were compared to whole potatoes and meatballs. In Study 3 (n = 29) meals served at lunch time (11:00–13:00) were compared to identical meals served at dinner time (17:00–19:00). The largest food unit size lead to significantly increased meal duration in Study 2 (mean difference 0.9 min, 95% confidence interval (CI) 0.0–1.8), but not in Study 1 (mean difference 1 min, 95% CI 0.1–2.0). There was a significant increase in number of chews in the large unit size condition of both Study 1 (mean difference 88, 95% CI 12–158) and Study 2 (mean difference 95, 95% CI 12–179). Different serving occasions did not significantly change any of the eating behaviours measured. Except for number of bites in Study 2 (R2 = 0.60), most individuals maintained their eating behaviour relative to the group across unit sizes and serving occasions conditions (R2 > 0.75), which suggests single meal testing can provide information about the behavioural characteristics of individual eating styles under different conditions.
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Affiliation(s)
- Billy Langlet
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Mona Tang Bach
- Division of Applied Neuroendocrinology, Department of Neurobiology, Care sciences and Society, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Dorothy Odegi
- Division of Applied Neuroendocrinology, Department of Neurobiology, Care sciences and Society, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Petter Fagerberg
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Ioannis Ioakimidis
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
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Best M, Barsalou LW, Papies EK. Studying human eating behaviour in the laboratory: Theoretical considerations and practical suggestions. Appetite 2018; 130:339-343. [PMID: 30278979 DOI: 10.1016/j.appet.2018.06.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 05/21/2018] [Accepted: 06/01/2018] [Indexed: 11/16/2022]
Abstract
Robinson and colleagues (2018) make important first steps in highlighting the shortcomings of laboratory studies of human eating behaviour, and providing some general suggestions to increase methodological and reporting quality. In this commentary, we present additional important theoretical considerations and practical suggestions. First, we discuss the role of situational cues in eating behaviour and highlight the implications for designing ecologically valid laboratory experiments. Next, we discuss food intake in laboratory settings in the context of the distinction between implicit and explicit measures used widely in social psychology, and provide practical recommendations to keep intake a relatively implicit measure. Finally, we recognise that designing optimal experiments requires significant resources so we present a practical procedure to recruit the smallest informative sample via Bayesian sequential hypothesis testing.
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Affiliation(s)
- Maisy Best
- Institute of Neuroscience and Psychology, University of Glasgow, UK.
| | | | - Esther K Papies
- Institute of Neuroscience and Psychology, University of Glasgow, UK
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Hetherington MM, Rolls BJ. Favouring more rigour when investigating human eating behaviour is like supporting motherhood and apple pie: A response to Robinson, Bevelander, Field, and Jones (2018). Appetite 2018; 130:330-333. [PMID: 29859776 DOI: 10.1016/j.appet.2018.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 05/10/2018] [Accepted: 05/10/2018] [Indexed: 10/14/2022]
Abstract
In a 1987 paper, addressing questions about factors that influence the initiation, maintenance, and termination of food intake, we wrote, "development of systematic procedures to measure eating behaviour is essential if descriptive and inferential statistics are to be applied to answering such questions, giving them power and replicability" (Hetherington & Rolls, 1987 page 77). Therefore, as longstanding advocates of rigorous procedures in laboratory-based investigations of food intake, we welcome Robinson et al.'s (2018) clear recommendations for laboratory studies. However, this is akin to voting for "motherhood and apple pie", and few would argue against deployment of improved procedures for these studies. What then can we contribute to the debate in order to refine the recommendations made or add to them? Our most important message for researchers is that the central hypothesis or main research question will determine the most appropriate methods for any study. If a laboratory-based study is planned, then there are basic methodological questions that must be answered before proceeding to a final protocol. While such guidelines are needed to ensure basic methodological rigour, these should not be so prescriptive as to inhibit creativity. Here we provide several thoughts on how to advance studies of ingestive behaviour, including the need to apply appropriate controls, encouragement to move beyond convenience samples, and to remember the value of exploratory, observational, and naturalistic studies to complement laboratory-based studies.
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Affiliation(s)
| | - Barbara J Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA16802, USA
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Mikhaylova A, Shtrakhova A. Eating Behavior in Norm, in Conditions of Stress and in the Presence of Pathology: Bibliographic Review. ACTA ACUST UNITED AC 2018. [DOI: 10.14529/psy180310] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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