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Aleid S, Alshahrani NZ, Alsedrah S, Carvalho AB, Lima MJ, Teixeira-Lemos E, Raposo A. The Role of Social Media Advertisement and Physical Activity on Eating Behaviors among the General Population in Saudi Arabia. Nutrients 2024; 16:1215. [PMID: 38674905 PMCID: PMC11054689 DOI: 10.3390/nu16081215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/06/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Over the past few decades, people in Saudi Arabia have become less inclined to adopt active lifestyles and healthy eating habits due to the increasing use of digital technologies such as social media. The objective of this online-based cross-sectional study was to assess the role of social media food advertisements and physical activity on eating behaviors among the general population in Saudi Arabia (n = 471). Data were collected through a structured questionnaire, which consisted of four parts: (i) sociodemographic information, (ii) attitude towards social media, (iii) eating behaviors-related information, and (iv) exposure to and engagement with social media advertisements. The study's outcome variable, eating behaviors (healthy vs. unhealthy), was assessed using the following question: "Are you on a healthy diet (such as a balanced diet, keto, or low carb)?" A multiple binary logistic regression analysis was performed to investigate the factors that influence unhealthy eating behaviors. Approximately 79.6% of the participants had unhealthy eating behaviors. Participants who were not involved in daily physical activity were more likely to have unhealthy eating behaviors compared to their counterparts (adjusted odds ratio, AOR = 4.86). Participants who watched food ads on social media channels 1-3 times a week (AOR = 2.58) or daily (AOR = 3.49) were more likely to have unhealthy eating behaviors than their counterparts. Participants whose appetite to try foods increases always (AOR = 1.42) or usually (AOR = 2.88) after viewing ads on social media were more likely to have unhealthy eating behaviors. These findings suggest that policymakers should take immediate action to regulate food advertising policy to promote a healthy food environment across the country. Saudis should be encouraged to engage in more physical activity, which could support the maintenance of healthy eating patterns and lifestyles.
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Affiliation(s)
- Sara Aleid
- Preventive Medicine Division, Prince Sultan Military Medical City, Riyadh 11159, Saudi Arabia; (S.A.); (S.A.)
| | - Najim Z. Alshahrani
- Department of Family and Community Medicine, Faculty of Medicine, University of Jeddah, Jeddah 21589, Saudi Arabia
| | - Safa Alsedrah
- Preventive Medicine Division, Prince Sultan Military Medical City, Riyadh 11159, Saudi Arabia; (S.A.); (S.A.)
| | - Ana Branca Carvalho
- ESTGL & CISeD—Research Centre in Digital Services, Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
| | - Maria João Lima
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (M.J.L.); (E.T.-L.)
| | - Edite Teixeira-Lemos
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (M.J.L.); (E.T.-L.)
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
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2
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Zeeni N, Abi Kharma J, Malli D, Khoury-Malhame M, Mattar L. Exposure to Instagram junk food content negatively impacts mood and cravings in young adults: A randomized controlled trial. Appetite 2024; 195:107209. [PMID: 38228246 DOI: 10.1016/j.appet.2024.107209] [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: 11/03/2023] [Revised: 12/21/2023] [Accepted: 01/09/2024] [Indexed: 01/18/2024]
Abstract
Exposure to different types of images on social media is known to affect physical and mental wellbeing including changes in perception of body image (BI) and dietary behavior. The present study aimed to assess the effects of junk food-related Instagram content exposure on body image, overall mood, and cravings in young adults. A randomized crossover experimental design was used. After filling out a baseline survey, participants (n = 63, aged 18-24) browsed either a control Instagram account feed or an account rich in junk food images during 15 min. They then filled a short survey evaluating their state BI, mood, and cravings (T1). After a 1-week washout period (T2), participants browsed the other account type followed by the same short survey as in T1. Results showed that exposure to junk food content was associated with increased feelings of hunger, stress, sadness, and exhaustion, in addition to higher salty, savory, and fatty food cravings. Moreover, participants showed higher desire for junk food and lower desire for healthy food items from a virtual food tray after junk food content exposure. There was no impact of content type on state BI dissatisfaction. In conclusion, exposure to junk-food related content on social media negatively affects mood and cravings, subsequently influencing food choices. The present findings shed light on the need for interventions aimed at providing cognitive and emotional competencies for enhancing media literacy and promoting mindful social media use.
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Affiliation(s)
- Nadine Zeeni
- Lebanese American University, School of Arts and Sciences, Department of Natural Sciences, PO Box 36, Byblos, Lebanon.
| | - Joelle Abi Kharma
- Lebanese American University, School of Arts and Sciences, Department of Natural Sciences, PO Box 36, Byblos, Lebanon
| | - Dana Malli
- Lebanese American University, School of Arts and Sciences, Department of Natural Sciences, PO Box 36, Byblos, Lebanon
| | - Myriam Khoury-Malhame
- Lebanese American University, School of Arts and Sciences, Department of Social Sciences, PO Box 36, Byblos, Lebanon
| | - Lama Mattar
- Lebanese American University, School of Arts and Sciences, Department of Natural Sciences, PO Box 36, Byblos, Lebanon
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3
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Ciorli T, Dimakopoulou M, Trombetti L, Gini F, Pia L. Effects of hunger and calorie content on visual awareness of food stimuli. Acta Psychol (Amst) 2024; 244:104192. [PMID: 38377873 DOI: 10.1016/j.actpsy.2024.104192] [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: 10/12/2023] [Revised: 02/05/2024] [Accepted: 02/13/2024] [Indexed: 02/22/2024] Open
Abstract
Calorie content and hunger are two fundamental cues acting upon the processing of visually presented food items. However, whether and to which extent they affect visual awareness is still an open question. Here, high- and low-calorie food images administered to hungry or satiated participants were confronted in a breaking-Continuous Flash Suppression paradigm (Experiment 1), measuring the time required to access to visual awareness, and in a Binocular Rivalry paradigm (Experiment 2), quantifying the dominance time in visual awareness. Experiment 1 showed that high-calorie food accessed faster visual awareness, but mostly in satiated participants. Experiment 2 indicated that high-calorie food dominated longer visual awareness, regardless the degree of hunger. We argued that the unconscious advantage (Experiment 1) would represent a default state of the visual system towards highest-energy nutrients, yet the advantage is lost in hunger so to be tuned towards an increased need for any nutritional category. On the other hand, the conscious advantage of high-calorie food (Experiment 2) would represent a conscious perceptual and attentional bias towards highest energy-dense food useful for the actual detection of these stimuli in the environment.
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Affiliation(s)
- Tommaso Ciorli
- SAMBA (SpAtial, Motor and Bodily Awareness) Research Group, Department of Psychology, University of Turin, Turin, Italy
| | - Myrto Dimakopoulou
- SAMBA (SpAtial, Motor and Bodily Awareness) Research Group, Department of Psychology, University of Turin, Turin, Italy
| | - Leonardo Trombetti
- SAMBA (SpAtial, Motor and Bodily Awareness) Research Group, Department of Psychology, University of Turin, Turin, Italy
| | | | - Lorenzo Pia
- SAMBA (SpAtial, Motor and Bodily Awareness) Research Group, Department of Psychology, University of Turin, Turin, Italy; NIT (Neuroscience Institute of Turin), Turin, Italy.
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Chao AM, Wadden TA, Cao W, Zhou Y, Maldonado D, Cardel MI, Foster GD, Loughead J. Randomized Controlled Trial of Effects of Behavioral Weight Loss Treatment on Food Cue Reactivity. Nurs Res 2024; 73:91-100. [PMID: 37916843 PMCID: PMC10922238 DOI: 10.1097/nnr.0000000000000702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
BACKGROUND It is not known whether behavioral weight loss can attenuate blood oxygen level-dependent responses to food stimuli. OBJECTIVES This randomized controlled trial assessed the effects of a commercially available behavioral weight loss program (WW, WeightWatchers) compared to a wait-list control on blood oxygen level-dependent response to food cues. METHODS Females with obesity ( N = 61) were randomized to behavioral weight loss or wait-list control. At baseline and follow-up, participants completed assessments that included functional magnetic resonance imaging scans to assess response to images of high-calorie foods (HCF) or low-calorie foods (LCF), and neutral objects. RESULTS There were no significant between-group differences in change from baseline to follow-up in any regions of the brain in response to viewing HCF or LCF. From baseline to follow-up, participants in behavioral weight loss, compared with wait-list control, reported significantly greater increases in desire for LCF. Changes in liking and palatability of LCF and liking, palatability, and desire for HCF did not differ between groups. DISCUSSION Behavioral weight loss was associated with increased desire for LCF without changes in neural reactivity to food cues. These results suggest that alteration of neurological processes underlying responsiveness to food is difficult to achieve through behavioral weight management alone.
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5
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Sharma M, Peng Y. How Visual Aesthetics and Calorie Density Predict Food Image Popularity on Instagram: A Computer Vision Analysis. HEALTH COMMUNICATION 2024; 39:577-591. [PMID: 36759337 DOI: 10.1080/10410236.2023.2175635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Social media have become an important source where people are exposed to visual representations of foods. This study aims to understand what content factors contribute to the popularity of food images on Instagram. We collected 53,894 images from 90 popular food influencer accounts on Instagram over two years. Applying computer vision methods, we investigated the effects of visual aesthetics and calorie density of foods on audience engagement (i.e. likes, comments) as well as if the effects of visual aesthetics varied by calorie density. Our results showed that both visual aesthetics and calorie density were important predictors of image popularity. The use of arousing, warm colors such as red, orange, and yellow, feature complexity, and repetition predicted higher likes, whereas brightness, colorfulness, and compositional complexity acted reversely. A similar pattern was observed for comments. The calorie density of foods in images positively predicted likes and comments. Also, the effects of visual aesthetics varied by calorie content and were more pronounced for low-calorie images. Health practitioners who plan to harness the power of social media to encourage certain dietary behaviors should take visual aesthetics into account when designing persuasive messages and campaigns.
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Affiliation(s)
- Muna Sharma
- Department of Financial Planning, Housing and Consumer Economics, University of Georgia
| | - Yilang Peng
- Department of Financial Planning, Housing and Consumer Economics, University of Georgia
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Willer DF, Newton R, Malcorps W, Kok B, Little D, Lofstedt A, de Roos B, Robinson JPW. Wild fish consumption can balance nutrient retention in farmed fish. NATURE FOOD 2024; 5:221-229. [PMID: 38509235 DOI: 10.1038/s43016-024-00932-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 02/06/2024] [Indexed: 03/22/2024]
Abstract
Wild fish used as aquafeeds could be redirected towards human consumption to support sustainable marine resource use. Here we use mass-balance fish-in/fish-out ratio approaches to assess nutrient retention in salmon farming and identify scenarios that provide more nutrient-rich food to people. Using data on Norway's salmon farms, our study revealed that six of nine dietary nutrients had higher yields in wild fish used for feeds, such as anchovies and mackerel, than in farmed salmon production. Reallocating one-third of food-grade wild feed fish towards direct human consumption would increase seafood production, while also retaining by-products for use as aquafeeds, thus maximizing nutrient utilization of marine resources.
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Affiliation(s)
- David F Willer
- Department of Zoology, University of Cambridge, Cambridge, UK.
| | - Richard Newton
- Institute of Aquaculture, Faculty of Natural Science, University of Stirling, Stirling, UK
| | - Wesley Malcorps
- Institute of Aquaculture, Faculty of Natural Science, University of Stirling, Stirling, UK
| | - Bjorn Kok
- Institute of Aquaculture, Faculty of Natural Science, University of Stirling, Stirling, UK
| | - David Little
- Institute of Aquaculture, Faculty of Natural Science, University of Stirling, Stirling, UK
| | | | - Baukje de Roos
- The Rowett Institute, University of Aberdeen, Aberdeen, UK
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7
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Alba-Martínez J, Alcañiz M, Martínez-Monzó J, Cunha LM, García-Segovia P. Beyond Reality: Exploring the effect of different virtual reality environments on visual assessment of cakes. Food Res Int 2024; 179:114019. [PMID: 38342540 DOI: 10.1016/j.foodres.2024.114019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Visual assessment triggers physiological, emotional, and cognitive responses in consumer behavior. This confluence of signals can be influenced by context, which plays a crucial role in eating behavior. The strategies used to evoke scenarios that enhance ecological validity in sensory experiences have evolved in the last years to include immersive technologies and virtual reality (VR) to simulate the complexity of the real world and predict consumer preferences. This study explored VR's effect on visual liking and hedonic responses of five virtual cakes in two virtual contexts designed with advanced 3D modeling and photogrammetry techniques to ensure high realism and immersion. Although the virtual contexts themselves did not impact liking ratings, the variables "context-cake," "age," and "subjective hunger" had a significant effect on the visual liking of cakes. A Check-All-That-Apply (CATA) questionnaire showed significant differences in responses for various terms related to the intrinsic and extrinsic characteristics of the five cakes. Finally, the internal preference map separated two consumer patterns of visual liking: traditional versus innovative.
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Affiliation(s)
- Jose Alba-Martínez
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Mariano Alcañiz
- LabLENI, Htech/LabLENI, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- i-Food, FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Luís M Cunha
- GreenUPorto/Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Rua da Agrária 747, 4485-646 Vairão, Portugal
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8
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Rosa PJ, Madeira A, Oliveira J, Palrão T. How much is a chef's touch worth? Affective, emotional and behavioural responses to food images: A multimodal study. PLoS One 2023; 18:e0293204. [PMID: 37883424 PMCID: PMC10602275 DOI: 10.1371/journal.pone.0293204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 10/07/2023] [Indexed: 10/28/2023] Open
Abstract
BACKGROUND Food aesthetics influences affective dimensions (valence and arousal) and subsequent emotional and behavioural responses in images presented in more traditional form, almost rustic in some cases, to the signature dishes of haute cuisine. However, the visual impact of images of haute cuisine dishes on consumers' affective and emotional responses compared to traditional dishes is still understudied. METHODS We recorded electrodermal activity, ocular movements and self-report affect of 35 volunteers while they performed a picture viewing paradigm using images of haute cuisine food, traditional food, and non-food. Additionally, the moderating role of age was examined. RESULTS Our results showed that subjects had higher feelings of pleasure and arousal toward images of food (haute cuisine and traditional dishes) compared to non-food images. However, no difference in self-report affect, physiological and behavioural responses was found between haute cuisine and traditional dishes. Interestingly, a moderating effect of age was revealed, reporting that younger participants had greater feelings of pleasure and shorter eye-to-screen distance towards traditional food than haute cuisine. CONCLUSIONS As a whole, our findings suggest that food aesthetics could at least partially affect consumers' affective and emotional responses. Interestingly, physiological responses to food pictures seemed to be relatively independent of approach/avoidance motivational states, supporting the assumption that traditional visual restaurant menus with attractive images might be insufficient for eliciting intense positive emotions. This study also contributes to advancing the understanding of the role that age plays in emotional impact when images of haute cuisine dishes are presented to consumers.
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Affiliation(s)
- Pedro J. Rosa
- HEI‐Lab: Digital Human‐Environment Interaction Labs, Lusófona University, Lisbon, Portugal
- Instituto Superior Manuel Teixeira Gomes (ISMAT), Portimão, Portugal
| | - Arlindo Madeira
- Higher School of Administration Sciences (ESCAD), IPLUSO, Lisbon, Portugal
- Centre for Tourism Research, Development and Innovation (CiTUR), Polytechnic of Leiria, Leiria, Portugal
| | - Jorge Oliveira
- HEI‐Lab: Digital Human‐Environment Interaction Labs, Lusófona University, Lisbon, Portugal
| | - Teresa Palrão
- Instituto Superior de Lisboa e Vale do Tejo/ISCE, Odivelas, Portugal
- Estoril Higher Institute for Tourism and Hotel Studies (CiTUR), Estoril, Portugal
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9
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Lee ALF, Yabuki H, Lee ICL, Or CCF. Metacognitive bias resulting from trade-off between local and global motion signals. J Vis 2023; 23:7. [PMID: 37695612 PMCID: PMC10501489 DOI: 10.1167/jov.23.10.7] [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: 02/25/2023] [Accepted: 06/28/2023] [Indexed: 09/12/2023] Open
Abstract
Visual confidence generally depends on performance in targeted perceptual tasks. However, it remains unclear how factors unrelated to performance affect confidence. Given the hierarchical nature of visual processing, both local and global stimulus features can influence confidence, but their strengths of influence remain unknown. To address this question, we independently manipulated the local contrast signals and the global coherence signals in a multiple-aperture motion pattern. The drifting-Gabor elements were individually manipulated to give rise to a coherent global motion percept. In both dichotomous direction-discrimination task (Experiment 1) and analog direction-judgment task (Experiment 2), we found stimulus-dependent biases in metacognition despite matched perceptual performance. Specifically, participants systematically gave higher confidence ratings to an incoherent pattern with clear elements (i.e., strong local but weak global signals) than a coherent pattern with noisy elements (i.e., weak local but strong global signals). We did not find any systematic effects of local/global stimulus features on metacognitive sensitivity. Model comparisons show that variation in local/global signals in the stimulus should be considered a factor influencing confidence, even after controlling for the effects of performance. Our results suggest that the metacognitive system, when generating confidence for a perceptual task, puts more weights on local than global signals.
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Affiliation(s)
- Alan L F Lee
- Department of Psychology, Lingnan University, Hong Kong
| | - Hana Yabuki
- Division of Psychology, School of Social Sciences, Nanyang Technological University, Singapore
| | - Isaac C L Lee
- Department of Psychology, Lingnan University, Hong Kong
| | - Charles C-F Or
- Division of Psychology, School of Social Sciences, Nanyang Technological University, Singapore
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10
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Puttevils L, De Bruecker M, Allaert J, Sanchez-Lopez A, De Schryver N, Vervaet M, Baeken C, Vanderhasselt MA. Attentional bias to food during free and instructed viewing in anorexia nervosa: An eye tracking study. J Psychiatr Res 2023; 164:468-476. [PMID: 37437319 DOI: 10.1016/j.jpsychires.2023.06.039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 06/05/2023] [Accepted: 06/27/2023] [Indexed: 07/14/2023]
Abstract
Previous research has shown that patients with anorexia nervosa (AN) show an attentional bias to food. However, due to different conceptualizations of attentional bias and the use of various paradigms, results are inconclusive and more precise insights into the exact nature of this attentional bias are needed. Therefore, an eye-tracking paradigm with food (low and high caloric) and non-food (objects) pictures was used to investigate biases in AN patients (n = 25) compared to healthy controls (n = 22). Several indices of visual attention were examined, both during free (initial orientation, fixation frequency, fixation time) and explicitly instructed (engagement, disengagement) viewing. Our results during the free viewing phase indicated that AN patients (as compared to healthy matched controls) looked less frequently and spent less time fixating on food stimuli, compared to the comparison group. No differences between both groups (n = 47) in initial orientation could be observed. Interestingly, during the instructed viewing phase, no differences between the patient and the comparison group were observed in engagement or disengagement to food stimuli. These results suggest an (initial) attentional avoidance of food in AN patients when closely investigating spontaneous attentional processes, while this could not be observed during gaze behaviour when receiving clear instructions. Hence, future research should look into how attentional bias during spontaneous gaze patterns could serve as a potential marker of AN, and how targeting this bias could be applied in treatment interventions.
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Affiliation(s)
- Louise Puttevils
- Department of Head and Skin, Ghent University, Belgium; Ghent Experimental Psychiatry (GHEP) Lab, Ghent University, Ghent, Belgium.
| | - Marie De Bruecker
- Department of Head and Skin, Ghent University, Belgium; Ghent Experimental Psychiatry (GHEP) Lab, Ghent University, Ghent, Belgium
| | - Jens Allaert
- Department of Head and Skin, Ghent University, Belgium; Ghent Experimental Psychiatry (GHEP) Lab, Ghent University, Ghent, Belgium; Department of Experimental-Clinical and Health Psychology, Ghent University, Belgium
| | | | - Nele De Schryver
- Department of Psychiatry, Center for Eating Disorders, Ghent University Hospital, K12F, C. Heymanslaan 10, 9000, Ghent, Belgium
| | | | - Chris Baeken
- Department of Head and Skin, Ghent University, Belgium; Ghent Experimental Psychiatry (GHEP) Lab, Ghent University, Ghent, Belgium; Department of Psychiatry, University Hospital (UZ Brussel), Brussels, Belgium
| | - Marie-Anne Vanderhasselt
- Department of Head and Skin, Ghent University, Belgium; Ghent Experimental Psychiatry (GHEP) Lab, Ghent University, Ghent, Belgium; Department of Experimental-Clinical and Health Psychology, Ghent University, Belgium
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11
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Spence C. Encouraging (Nudging) People to Increase Their Fluid Intake. Nutrients 2023; 15:2702. [PMID: 37375606 DOI: 10.3390/nu15122702] [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: 05/14/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
This narrative historical review considers the various routes to nudging consumers towards drinking more, given self-reported evidence that many people are often not adequately hydrated. This review builds on the related notion of 'visual hunger'. Interestingly, however, while many desirable foods are associated with distinctive sensory qualities (such as an appetizing smell), that may capture the consumer's (visual) attention, it is less clear that there is an equivalent sensory attentional capture by hydration-related cues. One of the other important differences between satiety and thirst is that people tend to overconsume if they use interoceptive satiety cues to decide when to stop eating, while the evidence suggests that people typically stop drinking prior to being adequately hydrated. What is more, the increasing amount of time we spend in consistently warm indoor environments may also be exacerbating our need to drink more. A number of concrete suggestions are made concerning how people may be encouraged (or nudged) to imbibe sufficient water.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford OX2 6GG, UK
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12
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Li BJ, Lee HM. Exploring the effects of habituation and scent in first-person 360-degree videos on consumption behavior. Sci Rep 2023; 13:8353. [PMID: 37221377 DOI: 10.1038/s41598-023-35669-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Accepted: 05/18/2023] [Indexed: 05/25/2023] Open
Abstract
Although immersive virtual environments can influence food-related thoughts, emotions and behavior, the influence of repeated exposure to food cues in such environments has rarely been explored. This study seeks to understand if habituation, a decrease in one's physiological and behavioral response that results from repeated simulation, can take place while repeatedly watching 360-degrees of food being consumed. The influence of scent as an olfactory cue is further explored, based on past research on embodied cognition. In Study One (n = 42), participants who viewed 30 repetitions of someone eating an M&M ate significantly fewer M&Ms than those who viewed three repetitions. Study Two (n = 114) used a 2 (behavior: eating M&M/inserting a coin) × 2 (repetitions: 3/30) between-subjects experiment to confirm that results from Study One were due to habituation of the consumption video, finding that there were only significant differences between repetitions in the M&M condition. Finally, Study Three (n = 161) comprised a 2 (repetition: 3/30) × 2 (scent: present/absent) between-subjects experiment. Participants in the 30-repetition condition and those in the scent-present condition ate significantly fewer M&Ms respectively, but no interaction effects were found. The theoretical and practical implications of these findings are discussed.
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Affiliation(s)
- Benjamin J Li
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, WKWSCI Building #03-17, 31 Nanyang Link, Singapore, 637718, Singapore.
| | - Hui Min Lee
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, WKWSCI Building #03-17, 31 Nanyang Link, Singapore, 637718, Singapore
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13
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Keathley J, White J, Reid G. The Impact of Nutrition, Physical Activity, Beneficial Microbes, and Fecal Microbiota Transplant for Improving Health. Life (Basel) 2023; 13:life13051124. [PMID: 37240769 DOI: 10.3390/life13051124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/18/2023] [Accepted: 04/29/2023] [Indexed: 05/28/2023] Open
Abstract
The recognition that microbes are integral to human life has led to studies on how to manipulate them in favor of health outcomes. To date, there has been no conjoint recommendation for the intake of dietary compounds that can complement the ingested organisms in terms of promoting an improved health outcome. The aim of this review is to discuss how beneficial microbes in the form of probiotics, fermented foods, and donor feces are being used to manage health. In addition, we explore the rationale for selecting beneficial microbial strains and aligning diets to accommodate their propagation in the gut. A pilot clinical trial design is presented to examine the effects of probiotics and exercise in patients with phenylketonuria (PKU); it is the most common inborn error of amino acid metabolism, and it is a complication that requires lifelong dietary intervention. The example design is provided to illustrate the importance of using omics technology to see if the intervention elevates neuroactive biogenic amines in the plasma; increases the abundance of Eubacterium rectale, Coprococcus eutactus, Akkermansia muciniphila, or Butyricicoccus; and increases Escherichia/Shigella in the gut, all as markers of improved health. By emphasizing the combined importance of diet, microbial supplements, and the gut microbiome, we hope that future studies will better align these components, not only to improve outcomes, but also to enhance our understanding of the mechanisms.
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Affiliation(s)
- Justine Keathley
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Jessica White
- Department of Food and Nutritional Sciences, Brescia College, 1285 Western Road, London, ON N6G 1H2, Canada
| | - Gregor Reid
- Departments of Microbiology & Immunology and Surgery, The University of Western Ontario, London, ON N6A 3K7, Canada
- Lawson Health Research Institute, 268 Grosvenor Street, London, ON N6A 4V2, Canada
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14
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Stevenson RJ, Francis HM, Wylie F, Hughes A. The psychological basis of reductions in food desire during satiety. ROYAL SOCIETY OPEN SCIENCE 2023; 10:221404. [PMID: 37234507 PMCID: PMC10206460 DOI: 10.1098/rsos.221404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 05/05/2023] [Indexed: 05/28/2023]
Abstract
Satiety-the reduced desire to eat, drink or have sex in their respective aftermath-is particularly important for feeding, where it assists energy balance. During satiety, the anticipated pleasure of eating is far less than the actual pleasure of eating. Here we examine two accounts of this effect: (i) satiety signals inhibit retrieval of pleasant food memories that form desirable images, allowing unpleasant memories into mind; (ii) feelings of fullness reflect what eating would be like now, negating the need for imagery. To test these accounts, participants undertook two tasks pre- and post-lunch: (i) judging desire for palatable foods either with or without imagery impairing manipulations; (ii) explicitly recollecting food memories. Impairing imagery reduced desire equally, when hungry and sated. Food-memory recollections became more negative/less positive when sated, with this correlating with changes in desire. These findings support the first account and suggest imagery is used when hungry and when sated to simulate eating, and that the content of these memory-based simulations changes with state. The nature of this process and its implications for satiety more generally are discussed.
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Affiliation(s)
- Richard J. Stevenson
- Department of Psychology, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Heather M. Francis
- Department of Psychology, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Fiona Wylie
- Department of Psychology, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Alannah Hughes
- Department of Psychology, Macquarie University, Sydney, New South Wales 2109, Australia
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15
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Miele MJ, Souza RT, Vieira MC, Pacagnella RC, Cecatti JG. A conceptual framework for nutritional evaluation, screening, and monitoring of pregnant women: Evidence from a Brazilian cohort of nulliparous women. Int J Gynaecol Obstet 2023; 161:40-50. [PMID: 36125296 DOI: 10.1002/ijgo.14469] [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: 04/11/2022] [Revised: 08/16/2022] [Accepted: 08/30/2022] [Indexed: 11/07/2022]
Abstract
The present review comes from five previous studies of a multicenter cohort of nulliparous pregnant women from different regions of Brazil. The first study showed a wide difference in consumption of industrialized foods among women from the south and southeast regions compared with northeastern women who chose to eat a healthier diet with fresh natural food. The second investigation intended to understand maternal eating habits, where five dietary patterns were identified: two considered healthy and three with excess protein, ultra-processed foods, fats, and sweets. Considering some barriers to classifying nutrition status during prenatal care, when data on pre-pregnancy weight is unknown, the third study developed a tool to identify three levels of risk for each gestational age range, assessed by measuring arm circumference. Applying those new tools, the associations between maternal nutrition and pregnancy outcomes were investigated: prematurity, pre-eclampsia, gestational diabetes mellitus, and small-for-gestational-age infants. From these analyses, a predictive model was developed indicating that obesity, non-white color, and dietary pattern with excess protein consumption were associated with a greater probability of adverse pregnancy outcomes. Moreover, the potential of the intergenerational influence of head circumference as a proxy for maternal nutrition was analyzed. Using a Path Analysis method, the model was evidenced by different socioeconomic variables. Finally, understanding the complexity of the nutritional assessment, the present conceptual framework was proposed for nutritional assessment, and tracking and monitoring of pregnant women.
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Affiliation(s)
- Maria J Miele
- Department of Obstetrics and Gynaecology, School of Medicine, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Renato T Souza
- Division of Women and Children's Health, School of Life Course Sciences, Faculty of Life Sciences and Medicine, Kings College London, London, UK
| | - Matias C Vieira
- Department of Obstetrics and Gynaecology, School of Medicine, University of Campinas (UNICAMP), Campinas, SP, Brazil
- Division of Women and Children's Health, School of Life Course Sciences, Faculty of Life Sciences and Medicine, Kings College London, London, UK
| | - Rodolfo C Pacagnella
- Department of Obstetrics and Gynaecology, School of Medicine, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - José G Cecatti
- Department of Obstetrics and Gynaecology, School of Medicine, University of Campinas (UNICAMP), Campinas, SP, Brazil
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16
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Nummenmaa L, Hari R. Bodily feelings and aesthetic experience of art. Cogn Emot 2023:1-14. [PMID: 36912601 DOI: 10.1080/02699931.2023.2183180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Humans all around the world are drawn to creating and consuming art due to its capability to evoke emotions, but the mechanisms underlying art-evoked feelings remain poorly characterised. Here we show how embodiement contributes to emotions evoked by a large database of visual art pieces (n = 336). In four experiments, we mapped the subjective feeling space of art-evoked emotions (n = 244), quantified "bodily fingerprints" of these emotions (n = 615), and recorded the subjects' interest annotations (n = 306) and eye movements (n = 21) while viewing the art. We show that art evokes a wide spectrum of feelings, and that the bodily fingerprints triggered by art are central to these feelings, especially in artworks where human figures are salient. Altogether these results support the model that bodily sensations are central to the aesthetic experience.
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Affiliation(s)
- Lauri Nummenmaa
- Turku PET Centre, University of Turku, Turku, Finland.,Department of Psychology, University of Turku, Turku, Finland.,Turku University Hospital, University of Turku, Turku, Finland
| | - Riitta Hari
- Department of Art and Media, Aalto University, Espoo, Finland
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17
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Imagined eating - An investigation of priming and sensory-specific satiety. Appetite 2023; 182:106421. [PMID: 36528255 DOI: 10.1016/j.appet.2022.106421] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 12/05/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022]
Abstract
While obesity remains a pressing issue, the wider population continues to be exposed to more digital food content than ever before. Much research has demonstrated the priming effect of visual food content, i.e., exposure to food cues increasing appetite and food intake. In contrast, some recent research points out that repeated imagined consumption can facilitate satiate and decrease food intake. Such findings have been suggested as potential remedies to excessive food cue exposure. However, the practically limitless variety of digital food content available today may undermine satiation attempts. The present work aims to replicate and extend prior findings by introducing a within-subjects baseline comparison, disentangling general and (sensory-) specific eating desires, as well as considering the moderating influence of visual and flavour stimulus variety. Three online studies (n = 1149 total) manipulated food colour and flavour variety and reproducibly revealed a non-linear dose-response pattern of imagined eating: 3 repetitions primed, while 30 repetitions satiated. Priming appeared to be specific to the taste of the exposed stimulus, and satiation, contrary to prior literature, appeared to be more general. Neither colour nor flavour variety reliably moderated any of the responses. Therefore, the results suggest that a more pronounced variety may be required to alter imagery-induced satiation.
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18
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Digitally enhancing tasting experiences. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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19
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Poon LJ, Elias LJ. Leftward biases in poke bowl plating aesthetics. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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20
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Harris NM, Lindeman RW, Bah CSF, Gerhard D, Hoermann S. Eliciting real cravings with virtual food: Using immersive technologies to explore the effects of food stimuli in virtual reality. Front Psychol 2023; 14:956585. [PMID: 37138992 PMCID: PMC10149689 DOI: 10.3389/fpsyg.2023.956585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 03/15/2023] [Indexed: 05/05/2023] Open
Abstract
In this paper, we explore the current technical possibilities of eating in virtual reality (VR) and show how this could be used to influence eating behaviors. Cue-based exposure therapy is a well-known method used to treat eating disorders. There are several benefits to using VR in combination with cue-based therapy. However, before VR-based cue-exposure can be used for therapeutic purposes, the ability of the VR environment to elicit craving responses in participants must be assessed. This was the objective of the first part of the study, where we assessed whether our VR environment elicited food craving responses in participants. Results showed that our VR environment elicited food craving responses: Salivation Magnitude, Food Craving State and Urge to Eat was significantly different from the neutral baseline. In addition, results showed that food cravings measured through the salivation magnitude in response to the virtual condition were not significantly different from the real condition, thus showing that VR had a comparable effect on producing food cravings. The second part of the study was conducted to determine whether the addition of olfactory and interaction cues in VR increased the development of food cravings. The results of this part showed that adding synthetic olfactory cues, paired with visual cues, to our system, provided a significant further increase in food cravings. Our results demonstrate that the use of food cues in VR can increase the development of food cravings and that it is possible to provide a simple yet convincing eating experience in VR. Inevitably, food interaction in VR is still underexplored territory and further research is needed to improve utility and application in disciplines related to food and eating.
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Affiliation(s)
- Nikita Mae Harris
- HIT Lab NZ, University of Canterbury, Christchurch, New Zealand
- School of Product Design, University of Canterbury, Christchurch, New Zealand
| | | | - Clara Shui Fern Bah
- Research and Innovation, University of Canterbury, Christchurch, New Zealand
| | - Daniel Gerhard
- School of Mathematics and Statistics, University of Canterbury, Christchurch, New Zealand
| | - Simon Hoermann
- HIT Lab NZ, University of Canterbury, Christchurch, New Zealand
- School of Product Design, University of Canterbury, Christchurch, New Zealand
- *Correspondence: Simon Hoermann,
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21
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Fritz W, Hadi R, Stephen A. From tablet to table: How augmented reality influences food desirability. JOURNAL OF THE ACADEMY OF MARKETING SCIENCE 2022; 51:503-529. [PMID: 36589144 PMCID: PMC9792938 DOI: 10.1007/s11747-022-00919-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
UNLABELLED Augmented reality (AR) technology has generated enormous industry investment and buzz, with the food and beverage sector quickly embracing this technology in an effort to enhance the customer experience. However, academic research has only just begun to empirically explore how and why this technology might influence consumer judgements and behaviors in such contexts. Across two field studies involving consequential behavior and two controlled laboratory studies, we find that AR's unique ability to visually superimpose objects onto a real-time environment increases consumers' ability to mentally simulate consuming a pictured food, which in turn increases their desire and purchase likelihood of the food item. Further, we find the increased mental simulation produced by AR is itself preceded and driven by an increased sense of personal relevance of the food items. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s11747-022-00919-x.
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Affiliation(s)
- William Fritz
- Marketing at Saïd Business School, University of Oxford, Park End Street, Oxford, OX1 1HP UK
| | - Rhonda Hadi
- Marketing at Saïd Business School, University of Oxford, Park End Street, Oxford, OX1 1HP UK
| | - Andrew Stephen
- Marketing at Saïd Business School, University of Oxford, Park End Street, Oxford, OX1 1HP UK
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22
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Think Yourself Slim? Assessing the Satiation Efficacy of Imagined Eating. Foods 2022; 12:foods12010036. [PMID: 36613251 PMCID: PMC9818889 DOI: 10.3390/foods12010036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Ubiquitous exposure to visual food content has been implicated in the development of obesity with both individual and societal costs. The development and increasing adoption of Extended Reality (XR) experiences, which deliver an unprecedented immersion in digital content, would seem to carry the risk of further exacerbating the consequences of visual food exposure on real-world eating behavior. However, some studies have also identified potentially health-promoting effects of exposure to visual food stimuli. One example is repeated imagined consumption, which has been demonstrated to decrease subsequent food consumption. This work contains the first comparison between imagined eating and actual eating, to investigate how the simulated activity fares against its real counterpart in terms of inducing satiation. Three-hundred participants took part in an experiment at a local food festival. The participants were randomized between three experimental conditions: imagined eating, actual eating, and control. Each condition consisted of thirty trials. Before and after the experimental manipulation, the participants recorded their eating desires and enjoyment of a piece of chocolate candy. The resulting data showed generally no difference between the imagined eating and control conditions, which stands in conflict with the prior literature. In contrast, the differences between imagined and actual eating were significant. These results may be explained by differences in the experimental tasks' dose-response relationships, as well as environmental-contextual disturbances. Overall, the findings do not corroborate the efficacy of imagined eating within a real-life context.
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23
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Spence C. Sensehacking the guest's multisensory hotel experience. Front Psychol 2022; 13:1014818. [PMID: 36600704 PMCID: PMC9807035 DOI: 10.3389/fpsyg.2022.1014818] [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: 08/09/2022] [Accepted: 11/21/2022] [Indexed: 12/23/2022] Open
Abstract
This narrative review discusses the literature on contemporary sensory marketing as it applies to hotel design. The role of each of the guest's senses in the different stages of the customer journey are highlighted, and the functional benefits (to the guest's multisensory experience), and likely commercial gains, of engaging more effectively with the guest's non-visual senses, both individually, and in combination, are reviewed. While the visual elements of hotel design are undoubtedly important, the hotelier neglects the non-visual senses at their peril, given the negative effect of poor design on the customers' overall multisensory experience (and ratings). A number of the crossmodal effects and multisensory interactions that have been suggested to modulate the guest's experience of hotels (and resorts) are discussed. Mention is also made of the nature effect/biophilic design and how it is increasingly being incorporated in total design to help deliver on guest/customer well-being; the latter is a theme that has grown rapidly in relevance for those working in the hospitality sector. Taken together, there are numerous opportunities for hotel managers to 'sensehack' their guests' multisensory experiences through environmental psychology The originality of this review stems from the analysis of the hierarchy of the guest's senses and an explanation of how multisensory interactions affect sensory marketing in the design of hotel experiences for guests.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, United Kingdom
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24
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Spence C, Motoki K, Petit O. Factors influencing the visual deliciousness / eye-appeal of food. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104672] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Kinkel-Ram SS, Staples C, Rancourt D, Smith AR. Food for thought: Examining the relationship between low calorie density foods in Instagram feeds and disordered eating symptoms among undergraduate women. Eat Behav 2022; 47:101679. [PMID: 36343597 DOI: 10.1016/j.eatbeh.2022.101679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/17/2022] [Accepted: 10/26/2022] [Indexed: 11/06/2022]
Abstract
BACKGROUND Ample studies have tested how viewing bodies on social media impacts eating disorder symptoms; however, the relationship between viewing food images on social media and disordered eating remains understudied. This study investigated whether viewing images of healthy, palatable food on Instagram impacted disordered eating attitudes across two samples of undergraduate women. METHODS This pre-registered online study was conducted at two sites. Participants identifying as female (study 1 n = 222; study 2 n = 214) were randomly assigned to view one of two Instagram feeds - either a feed featuring low calorie, aesthetically pleasing foods or a control condition featuring travel images. Participants completed state measures of disordered eating intentions, self-esteem, and body image before and after viewing the feeds. RESULTS A main effect of condition on disordered eating intentions was found at the Midwestern site, but not the Southeastern site. CONCLUSIONS Viewing healthy palatable food images on Instagram could increase risk for disordered eating behaviors among college females. If findings are replicated, individuals vulnerable to disordered eating may benefit from removing these types of feeds from their social media. Further research is needed to determine whether other forms of visual content on Instagram may be associated with disordered eating.
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Affiliation(s)
| | - Cody Staples
- University of South Florida, Department of Psychology, Tampa, FL, United States
| | - Diana Rancourt
- University of South Florida, Department of Psychology, Tampa, FL, United States
| | - April R Smith
- Auburn University, Department of Psychology, Auburn, AL, United States
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26
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Gastrophysics for pets: Tackling the growing problem of overweight/obese dogs. Appl Anim Behav Sci 2022. [DOI: 10.1016/j.applanim.2022.105765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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The Symmetry Effect: Symmetrical Shapes Increase Consumer’s Health Perception of Food. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5202087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Focusing on the physical appearance of the food itself, and limiting the focus on shape to the concept of symmetry, this research investigated how food shape influences consumer perceptions of healthiness and naturalness and their subsequent food preferences. By conducting three empirical studies involving self-reported preference and trade-off choices, this research verified that it is a two-staged process of naturalness and healthiness that mediates the main effect of symmetry on foods preference. Furthermore, the incremental perceived unhealthiness of food would mitigate the positive effect of food symmetry. These findings are meaningful for food marketing managers and policymakers when making food-related decisions.
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28
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Pallier PN, Ferrara M, Romagnolo F, Ferretti MT, Soreq H, Cerase A. Chromosomal and environmental contributions to sex differences in the vulnerability to neurological and neuropsychiatric disorders: Implications for therapeutic interventions. Prog Neurobiol 2022; 219:102353. [PMID: 36100191 DOI: 10.1016/j.pneurobio.2022.102353] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/22/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
Abstract
Neurological and neuropsychiatric disorders affect men and women differently. Multiple sclerosis, Alzheimer's disease, anxiety disorders, depression, meningiomas and late-onset schizophrenia affect women more frequently than men. By contrast, Parkinson's disease, autism spectrum condition, attention-deficit hyperactivity disorder, Tourette's syndrome, amyotrophic lateral sclerosis and early-onset schizophrenia are more prevalent in men. Women have been historically under-recruited or excluded from clinical trials, and most basic research uses male rodent cells or animals as disease models, rarely studying both sexes and factoring sex as a potential source of variation, resulting in a poor understanding of the underlying biological reasons for sex and gender differences in the development of such diseases. Putative pathophysiological contributors include hormones and epigenetics regulators but additional biological and non-biological influences may be at play. We review here the evidence for the underpinning role of the sex chromosome complement, X chromosome inactivation, and environmental and epigenetic regulators in sex differences in the vulnerability to brain disease. We conclude that there is a pressing need for a better understanding of the genetic, epigenetic and environmental mechanisms sustaining sex differences in such diseases, which is critical for developing a precision medicine approach based on sex-tailored prevention and treatment.
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Affiliation(s)
- Patrick N Pallier
- Blizard Institute, Centre for Neuroscience, Surgery and Trauma, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London E1 2AT, UK.
| | - Maria Ferrara
- Institute of Psychiatry, Department of Neuroscience and Rehabilitation, University of Ferrara, Ferrara, Italy; Department of Psychiatry, Yale University, School of Medicine, New Haven, CT, United States; Women's Brain Project (WBP), Switzerland
| | - Francesca Romagnolo
- Institute of Psychiatry, Department of Neuroscience and Rehabilitation, University of Ferrara, Ferrara, Italy
| | | | - Hermona Soreq
- The Edmond and Lily Safra Center of Brain Science, The Hebrew University of Jerusalem, 9190401, Israel
| | - Andrea Cerase
- EMBL-Rome, Via Ramarini 32, 00015 Monterotondo, RM, Italy; Blizard Institute, Centre for Genomics and Child Health, Barts and The London School of Medicine and Dentistry, Queen Mary University of London, London E1 2AT, UK; Department of Biology, University of Pisa, SS12 Abetone e Brennero 4, 56127 Pisa, Italy.
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29
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Contreras-Rodriguez O, Solanas M, Escorihuela RM. Dissecting ultra-processed foods and drinks: Do they have a potential to impact the brain? Rev Endocr Metab Disord 2022; 23:697-717. [PMID: 35107734 DOI: 10.1007/s11154-022-09711-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 01/19/2022] [Indexed: 12/12/2022]
Abstract
Ultra-processed foods and drinks (UPF) are formulation of ingredients, mostly of exclusive industrial use, that result from a series of industrial processes. They usually have a low nutrient but high energy density, with a high content of saturated and trans fats, and added sugars. In addition, they have characteristic organoleptic properties, and usually contain sophisticated additives, including artificial sweeteners, to intensify their sensory qualities and imitate the appearance of minimally processed foods. In addition, recent research has warned about the presence of chemicals (e.g., bisphenol) and neo-formed contaminants in these products. UPF production and consumption growth have been spectacular in the last decades, being specially consumed in children and adolescents. UPF features have been associated with a range of adverse health effects such as overeating, the promotion of inflammatory and oxidative stress processes, gut dysbiosis, and metabolic dysfunction including problems in glucose regulation. The evidence that these UPF-related adverse health effects may have on the neural network implicated in eating behavior are discussed, including the potential impact on serotonergic and dopaminergic neurotransmission, brain integrity and function. We end this review by placing UPF in the context of current food environments, by suggesting that an increased exposure to these products through different channels, such as marketing, may contribute to the automatic recruitment of the brain regions associated with food consumption and choice, with a detrimental effect on inhibitory-related prefrontal cortices. While further research is essential, preliminary evidence point to UPF consumption as a potential detrimental factor for brain health and eating behavior.
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Affiliation(s)
- Oren Contreras-Rodriguez
- Department of Medical Imaging, Girona Biomedical Research Institute (IdIBGi), Josep Trueta University Hospital, Girona, Spain.
- Department of Psychiatry and Legal Medicine, Faculty of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain.
- Health Institute Carlos III (ISCIII) and CIBERSAM G17, Madrid, Spain.
| | - Montserrat Solanas
- Physiology Unit, Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain
- Institut de Neurociències, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Rosa M Escorihuela
- Department of Psychiatry and Legal Medicine, Faculty of Medicine, Universitat Autònoma de Barcelona, Bellaterra, Spain
- Institut de Neurociències, Universitat Autònoma de Barcelona, Bellaterra, Spain
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30
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Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers. Foods 2022; 11:foods11101412. [PMID: 35626982 PMCID: PMC9140892 DOI: 10.3390/foods11101412] [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: 04/13/2022] [Revised: 05/10/2022] [Accepted: 05/11/2022] [Indexed: 11/20/2022] Open
Abstract
Thinking of the present gastronomic trends is inevitable when talking about innovation in haute pastry. Launching a successful product that meets consumers’ high expectations despite the rising demand for new creations is increasingly complex. For this reason, sensory analysis studies are more and more interested in studying the emotional response evoked by these products to better understand and improve user experiences. The main goal of this work was to conduct a study to analyze the emotional arousal of consumers after the visualization of five haute patisserie cakes. An online questionnaire with the EsSense Profile® scale and CATA methodology were used for data collection. The EsSense Profile® is a predefined and validated scale that measures food-related emotions, which includes 39 terms. When analyzing the emotions expressed by all the participants, 22 were statistically significant, of which 14 were classified as positive, 6 as neutral, and only 2 were negative. By analyzing the responses by gender, we observed differences in the number of elicited emotional terms: females showed significant differences between cakes for 18 emotion terms compared to 8 terms for males. The results obtained support the importance of the emotional profile to understand consumers’ expectations and behavior.
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31
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Petit O, Velasco C, Wang QJ, Spence C. Consumer Consciousness in Multisensory Extended Reality. Front Psychol 2022; 13:851753. [PMID: 35529566 PMCID: PMC9069015 DOI: 10.3389/fpsyg.2022.851753] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 03/30/2022] [Indexed: 11/13/2022] Open
Abstract
The reality-virtuality continuum encompasses a multitude of objects, events and environments ranging from real-world multisensory inputs to interactive multisensory virtual simulators, in which sensory integration can involve very different combinations of both physical and digital inputs. These different ways of stimulating the senses can affect the consumer's consciousness, potentially altering their judgements and behaviours. In this perspective paper, we explore how technologies such as Augmented Reality (AR) and Virtual Reality (VR) can, by generating and modifying the human sensorium, act on consumer consciousness. We discuss the potential impact of this altered consciousness for consumer behaviour while, at the same time, considering how it may pave the way for further research.
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Affiliation(s)
- Olivia Petit
- Kedge Business School, Department of Marketing, Marketing and New Consumption Centre of Excellence, Marseille, France
| | - Carlos Velasco
- BI Norwegian Business School, Department of Marketing, Centre for Multisensory Marketing, Oslo, Norway
| | - Qian Janice Wang
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, United Kingdom
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32
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Esmaeili M, Ajami M, Barati M, Javanmardi F, Houshiarrad A, Mousavi Khaneghah A. The significance and potential of functional food ingredients for control appetite and food intake. Food Sci Nutr 2022; 10:1602-1612. [PMID: 35592279 PMCID: PMC9094468 DOI: 10.1002/fsn3.2783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 01/23/2022] [Accepted: 01/29/2022] [Indexed: 12/18/2022] Open
Abstract
Dramatically rising global levels of obesity have raised consumers’ commercial and public health interest in foods that may help control appetite and weight. The satiety cascade consists of sensory, cognitive, physical, and hormonal events following food intake, preventing overeating, and the desire to eat for a long time. Functional foods can be one of the most influential factors in reducing appetite as long as effective ingredients, such as fiber and protein, are used to design these products. Also, functional foods should be designed to reduce appetite at different levels of oral processing, stomach, small intestine, and large intestine by various mechanisms. Therefore, the satiety power of functional foods depends on the type of ingredients and their amount. Because each compound has a different mechanism of action, it is recommended to use different compounds to influence satiety in functional foods.
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Affiliation(s)
- Mina Esmaeili
- Department of Nutrition Research National Nutrition and Food Technology Research Institute/School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Marjan Ajami
- Department of Food and Nutrition Policy and Planning National Nutrition and Food Technology Research Institute School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Meisam Barati
- Department of Cellular and Molecular Nutrition Faculty of Nutrition and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology National Nutrition and Food Technology Research Institute/School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Anahita Houshiarrad
- Department of Nutrition Research National Nutrition and Food Technology Research Institute/School of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition Faculty of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
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BÜLBÜL A, DOĞUER Ç. Yetişkinlerde Hedonik Açlık Durumunun Sosyal Medya Bağımlılığı ve Obezite ile İlişkisinin Araştırılması. İSTANBUL GELIŞIM ÜNIVERSITESI SAĞLIK BILIMLERI DERGISI 2022. [DOI: 10.38079/igusabder.1077728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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Lee HH, Chien SE, Lin V, Yeh SL. Seeing food fast and slow: Arousing pictures and words have reverse priorities in accessing awareness. Cognition 2022; 225:105144. [PMID: 35489159 DOI: 10.1016/j.cognition.2022.105144] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 04/14/2022] [Accepted: 04/18/2022] [Indexed: 01/30/2023]
Abstract
Previous studies have shown that stimuli triggering higher arousal (e.g., attractiveness) can access awareness faster than those triggering lower arousal, yet no studies have examined the effect of food calories. Since food brings us energy, satiety, and positive emotions, food stimuli bringing higher arousal would likely have higher priority in accessing awareness over those with lower arousal. We used high-calorie and low-calorie food stimuli as representatives for high and low arousal stimuli, respectively, based on the tight relationship between calorie and arousal. By adopting the breaking continuous flash suppression (b-CFS) paradigm, we had high-calorie and low-calorie food pictures or words presented dichoptically with dynamic Mondrian masks and measured the time for food stimuli to be released from suppression. Our results showed that high-calorie food pictures could access visual awareness faster than low-calorie food pictures (Experiment 1), and the reverse pattern was observed for food words (Experiment 2). We ruled out the possibility of the difference in low-level features (Experiment 3) and post-perceptual response bias (Experiment 4) as the causes for the observed b-CFS time differences. This study revealed the dissociation of the unconscious processing of pictures and words, which may rely on mechanisms related to attentional capture. High-arousing stimuli do not always enjoy priority in accessing visual awareness.
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Affiliation(s)
- Hsing-Hao Lee
- Department of Psychology, New York University, USA; Department of Psychology, National Taiwan University, Taiwan
| | - Sung-En Chien
- Department of Psychology, National Taiwan University, Taiwan
| | - Valerie Lin
- Department of Psychology, National Taiwan University, Taiwan
| | - Su-Ling Yeh
- Department of Psychology, National Taiwan University, Taiwan; Graduate Institute of Brain and Mind Sciences, National Taiwan University, Taiwan; Neurobiology and Cognitive Science Center, National Taiwan University, Taiwan; Center for Artificial Intelligence and Advanced Robotics, National Taiwan University, Taiwan; Center for Advanced Study in the Behavioral Sciences, Stanford University, USA.
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35
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Can foodporn prime healthy eating? Thinking beyond digital gazing and satiety. Eur J Clin Nutr 2022; 76:1493-1496. [DOI: 10.1038/s41430-022-01139-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 03/23/2022] [Accepted: 03/28/2022] [Indexed: 11/08/2022]
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36
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Abolfathi M, Dehdari T, Zamani-Alavijeh F, Taghdisi MH, Ashtarian H, Rezaei M, Irandoost SF. Identification of the opportunities and threats of using social media among Iranian adolescent girls. Heliyon 2022; 8:e09224. [PMID: 35399380 PMCID: PMC8983354 DOI: 10.1016/j.heliyon.2022.e09224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 10/28/2021] [Accepted: 03/23/2022] [Indexed: 11/18/2022] Open
Affiliation(s)
- Mitra Abolfathi
- Department of Health Education and Health Promotion, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Tahereh Dehdari
- Department of Health Education and Health Promotion, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
- Corresponding author.
| | - Feresteh Zamani-Alavijeh
- Department of Health Education and Promotion, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mohammad Hossein Taghdisi
- Department of Public Health, School of Health and Medical Engineering, Islamic Azad University Tehran Medical Sciences, Tehran, Iran
| | - Hossein Ashtarian
- Department of Health Education and Health Promotion, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mansour Rezaei
- Social Development and Health Promotion Research Center, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Seyed Fahim Irandoost
- Social Determinants of Health Research Center, Clinical Research Institute, Urmia University of Medical Sciences, Urmia, Iran
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Oliveira WQD, Sousa PHMD, Pastore GM. Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating? Trends Food Sci Technol 2022; 122:104-109. [PMID: 35039714 PMCID: PMC8755554 DOI: 10.1016/j.tifs.2022.01.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 01/03/2022] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Background Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. Scope and approach The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. Key findings and conclusions Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed.
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Affiliation(s)
- Williara Queiroz de Oliveira
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil
| | - Paulo Henrique Machado De Sousa
- Department of Food Technology, Federal University of Ceará, Av. Mister Hull, 2977, Pici University Campus, Fortaleza, Ceará, ZIP 60356-000, Brazil
| | - Glaucia Maria Pastore
- Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil
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39
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Preliminary findings: Preferences of right-handed people for food images oriented to the left vs. Right side. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Youssef J, Mora M, Maiz E, Spence C. Sensory exploration of vegetables combined with a cookery class increases willingness to choose/eat plant-based food and drink. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.02.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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Leder H, Hakala J, Peltoketo VT, Valuch C, Pelowski M. Swipes and Saves: A Taxonomy of Factors Influencing Aesthetic Assessments and Perceived Beauty of Mobile Phone Photographs. Front Psychol 2022; 13:786977. [PMID: 35295400 PMCID: PMC8918498 DOI: 10.3389/fpsyg.2022.786977] [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: 09/30/2021] [Accepted: 01/26/2022] [Indexed: 12/05/2022] Open
Abstract
Digital images taken by mobile phones are the most frequent class of images created today. Due to their omnipresence and the many ways they are encountered, they require a specific focus in research. However, to date, there is no systematic compilation of the various factors that may determine our evaluations of such images, and thus no explanation of how users select and identify relatively “better” or “worse” photos. Here, we propose a theoretical taxonomy of factors influencing the aesthetic appeal of mobile phone photographs. Beyond addressing relatively basic/universal image characteristics, perhaps more related to fast (bottom-up) perceptual processing of an image, we also consider factors involved in the slower (top-down) re-appraisal or deepened aesthetic appreciation of an image. We span this taxonomy across specific types of picture genres commonly taken—portraits of other people, selfies, scenes and food. We also discuss the variety of goals, uses, and contextual aspects of users of mobile phone photography. As a working hypothesis, we propose that two main decisions are often made with mobile phone photographs: (1) Users assess images at a first glance—by swiping through a stack of images—focusing on visual aspects that might be decisive to classify them from “low quality” (too dark, out of focus) to “acceptable” to, in rare cases, “an exceptionally beautiful picture.” (2) Users make more deliberate decisions regarding one’s “favorite” picture or the desire to preserve or share a picture with others, which are presumably tied to aspects such as content, framing, but also culture or personality, which have largely been overlooked in empirical research on perception of photographs. In sum, the present review provides an overview of current focal areas and gaps in research and offers a working foundation for upcoming research on the perception of mobile phone photographs as well as future developments in the fields of image recording and sharing technology.
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Affiliation(s)
- Helmut Leder
- Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, Vienna, Austria
- *Correspondence: Helmut Leder,
| | - Jussi Hakala
- Huawei Technologies Oy (Finland) Co. Ltd, Tampere, Finland
| | | | - Christian Valuch
- Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, Vienna, Austria
| | - Matthew Pelowski
- Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, Vienna, Austria
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Sina E, Boakye D, Christianson L, Ahrens W, Hebestreit A. Social Media and Children's and Adolescents' Diets: A Systematic Review of the Underlying Social and Physiological Mechanisms. Adv Nutr 2022; 13:913-937. [PMID: 35218190 PMCID: PMC9156385 DOI: 10.1093/advances/nmac018] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 01/23/2022] [Accepted: 02/18/2022] [Indexed: 12/21/2022] Open
Abstract
The association between social media (SM) and children's and adolescents' diet is poorly understood. This systematic literature review aims to explore the role of SM in children's and adolescents' diets and related behaviors, considering also the underlying mechanisms. We searched Medline, Scopus, and CINAHL (2008-December 2021) for studies assessing the relation of SM exposure with food intake, food preference, dietary behaviors, and the underlying mechanisms (e.g., brain activation to digital food images-as proxy for SM food images) among healthy children and adolescents aged 2-18 y. A total of 35 articles were included. Of 4 studies, 1 found that exposure to peers' videos on healthy eating, but not SM influencers', increased vegetable intake. Most studies reported that SM was associated with skipping breakfast, increased intake of unhealthy snacks and sugar-sweetened beverages, and lower fruit and vegetable intake, independent of age. Children and adolescents exposed to unhealthy compared with healthy digital food images showed increased brain response in reward- and attention-related regions. The mechanisms underpinning the abovementioned associations were 1) physiological (appetitive state, increased neural response to portion size and energy density of food depicted) and 2) social (food advertising via SM influencers and peers). SM exposure leads to unfavorable eating patterns both in children and adolescents. The identified mechanisms may help tailor future health interventions. Downregulating SM advertising and limiting SM exposure to children and adolescents may improve food intake and subsequent health outcomes. The protocol of this review was registered in PROSPERO as CRD42020213977 (https://www.crd.york.ac.uk/prospero/).
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Affiliation(s)
| | - Daniel Boakye
- Leibniz Institute for Prevention Research and Epidemiology—BIPS, Bremen, Germany
| | - Lara Christianson
- Leibniz Institute for Prevention Research and Epidemiology—BIPS, Bremen, Germany
| | - Wolfgang Ahrens
- Leibniz Institute for Prevention Research and Epidemiology—BIPS, Bremen, Germany
| | - Antje Hebestreit
- Leibniz Institute for Prevention Research and Epidemiology—BIPS, Bremen, Germany
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44
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Granheim SI, Løvhaug AL, Terragni L, Torheim LE, Thurston M. Mapping the digital food environment: A systematic scoping review. Obes Rev 2022; 23:e13356. [PMID: 34519396 DOI: 10.1111/obr.13356] [Citation(s) in RCA: 40] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 08/05/2021] [Accepted: 08/11/2021] [Indexed: 01/22/2023]
Abstract
Food environments are directly linked to diets and health outcomes such as overweight, obesity, and noncommunicable diseases. The digitalization of food environments is becoming a central issue in public health, yet little is known about this emerging field. We performed a systematic scoping review to map the research on the digital food environment and investigate how the eight dimensions of the food environment, according to an established framework (availability, prices, vendor and product properties, marketing and regulation, accessibility, affordability, convenience, and desirability), might be shifting in the context of a digital society. We searched MEDLINE, EMBASE, Scopus, and Web of Science for studies published between 2000 and 2019, using search terms covering digital technology and food environment, which yielded 13,580 unique records. Our analysis of 357 studies shows that digitalization is taking place in all dimensions of the food environment, and enabling the emergence of new forms of buying and selling food, such as online grocery shopping and online food delivery, which may be changing availability of foods and affecting the physical distance to shops and time allocated for shopping. Systematic reviews identified indicated that digital food marketing and social media can influence food choices, preferences and consumption. Our findings suggest that digital and physical food environments are interconnected and influencing one another, but the impact of the digital on health and nutrition is yet unclear.
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Affiliation(s)
- Sabrina Ionata Granheim
- Department of Public Health and Sport Sciences, Inland Norway University of Applied Sciences, Elverum, Norway
| | - Anne Lene Løvhaug
- Department of Nursing and Health Promotion, OsloMet-Oslo Metropolitan University, Oslo, Norway
| | - Laura Terragni
- Department of Nursing and Health Promotion, OsloMet-Oslo Metropolitan University, Oslo, Norway
| | - Liv Elin Torheim
- Department of Nursing and Health Promotion, OsloMet-Oslo Metropolitan University, Oslo, Norway
| | - Miranda Thurston
- Department of Public Health and Sport Sciences, Inland Norway University of Applied Sciences, Elverum, Norway
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45
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Spence C. What is the link between personality and food behavior? Curr Res Food Sci 2021; 5:19-27. [PMID: 34917953 PMCID: PMC8666606 DOI: 10.1016/j.crfs.2021.12.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/02/2021] [Accepted: 12/02/2021] [Indexed: 11/19/2022] Open
Abstract
A number of personality characteristics have been linked to various aspects of taste (gustation), trigeminal, and olfactory perception. In particular, personality traits have been linked to olfactory sensory thresholds and olfactory identification abilities, as well as to the sensory-discriminative aspects of taste/flavour perception. To date, much of the research in this area has focused on Sensation Seeking (including Experience Seeking, and Openness to Novel Experiences), with the latter being linked to a preference for spicy, and possibly also crunchy, sour, and bitter foods/drinks. Novelty-seeking has also been linked to a preference for salty foods, while anxious individuals appear to enjoy a much narrower range of foods. A bidirectional link has also been documented between taste and mood. Certain of the personality-based differences in taste/flavour perception and food behaviour have been linked to differences in circulating levels of neurotransmitters and hormones in both normal and clinical populations. Taken together, therefore, the evidence that has been published to date supports a number of intriguing connections between personality traits and taste perception/food behaviour.
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46
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Pinto VRA, Lima Filho T, Minim VPR, Della Lucia SM, Souza LBA, Silva FL, Vidigal MCTR, Carvalho AF, Perrone ÍT. Proposal for determining valence and arousal thresholds: Compromised pleasure threshold, unpleasure threshold, and arousal threshold. J SENS STUD 2021. [DOI: 10.1111/joss.12726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Vinícius Rodrigues Arruda Pinto
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Tarcísio Lima Filho
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Valéria Paula Rodrigues Minim
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos Universidade Federal do Espírito Santo (UFES), Alto Universitário Alegre Espírito Santo Brazil
| | - Louise Bergamin Athayde Souza
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Fernanda Lopes Silva
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | | | - Antônio Fernandes Carvalho
- Departamento de Tecnologia de Alimentos (DTA) Universidade Federal de Viçosa (UFV), Campus Universitário Viçosa Minas Gerais Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas Universidade Federal de Juiz de Fora (UFJF) Juiz de Fora Minas Gerais Brazil
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Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD. SENSORS 2021; 21:s21227670. [PMID: 34833753 PMCID: PMC8626014 DOI: 10.3390/s21227670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/03/2021] [Accepted: 11/12/2021] [Indexed: 11/18/2022]
Abstract
We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results.
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48
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Wan X, Qiu L, Wang C. A virtual reality-based study of color contrast to encourage more sustainable food choices. Appl Psychol Health Well Being 2021; 14:591-605. [PMID: 34766730 DOI: 10.1111/aphw.12321] [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: 08/07/2021] [Revised: 09/27/2021] [Accepted: 10/26/2021] [Indexed: 11/30/2022]
Abstract
In order to identify effective strategies to increase more environmentally friendly food choices, we conducted an experimental study to examine how the color contrast between the food and the background might influence people's choices between meat and vegetable dishes. Participants were instructed to choose three desirable dishes out of a choice set presented on a red- or green-colored table in a simulated restaurant environment. Each choice set consisted of two meat and two vegetable dishes, so the participants had to choose between the meat-heavy and vegetable-forward meals. The participants chose the meat-heavy meals more often than the chance level. However, the results revealed that using a red table to present the choice set could shift them toward choosing fewer meat-heavy meals and thus more vegetable-forward meals, and the visual attractiveness of the meat dishes was decreased when presented on the red tables. These findings provide empirical evidence regarding how the contrast between the color of food and the background color of the dining table can be used to modulate the sensory appeal of foods in order to promote sustainable food choices.
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Affiliation(s)
- Xiaoang Wan
- Department of Psychology, Tsinghua University, Beijing, China
| | - Linbo Qiu
- Department of Psychology, Tsinghua University, Beijing, China
| | - Chujun Wang
- Department of Psychology, Tsinghua University, Beijing, China
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49
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Mucellini AB, Miguel PM, Dalle Molle R, Rodrigues DM, Machado TD, Reis RS, Toazza R, Salum GA, Bortoluzzi A, Franco AR, Buchweitz A, Barth B, Agranonik M, Nassim M, Meaney MJ, Manfro GG, Silveira PP. Diminished insulin sensitivity is associated with altered brain activation to food cues and with risk for obesity - Implications for individuals born small for gestational age. Appetite 2021; 169:105799. [PMID: 34767841 DOI: 10.1016/j.appet.2021.105799] [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: 12/02/2020] [Revised: 10/14/2021] [Accepted: 11/05/2021] [Indexed: 11/02/2022]
Abstract
While classically linked to memory, the hippocampus is also a feeding behavior modulator due to its multiple interconnected pathways with other brain regions and expression of receptors for metabolic hormones. Here we tested whether variations in insulin sensitivity would be correlated with differential brain activation following exposure to palatable food cues, as well as with variations in implicit food memory in a cohort of healthy adolescents, some of whom were born small for gestational age (SGA). Homeostatic Model Assessment of Insulin Resistance (HOMA-IR) was positively correlated with activation in the cuneus, and negatively correlated with activation in the middle frontal lobe, superior frontal gyrus and precuneus when presented with palatable food images versus non-food images in healthy adolescents. Additionally, HOMA-IR and insulinemia were higher in participants with impaired food memory. SGA individuals had higher snack caloric density and greater chance for impaired food memory. There was also an interaction between the HOMA-IR and birth weight ratio influencing external eating behavior. We suggest that diminished insulin sensitivity correlates with activation in visual attention areas and inactivation in inhibitory control areas in healthy adolescents. Insulin resistance also associated with less consistency in implicit memory for a consumed meal, which may suggest lower ability to establish a dietary pattern, and can contribute to obesity. Differences in feeding behavior in SGA individuals were associated with insulin sensitivity and hippocampal alterations, suggesting that cognition and hormonal regulation are important components involved in their food intake modifications throughout life.
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Affiliation(s)
- Amanda B Mucellini
- Graduate Program in Psychiatry and Behavioral Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Patrícia M Miguel
- Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil; Department of Psychiatry, McGill University, Montreal, Quebec, Canada
| | - Roberta Dalle Molle
- Graduate Program in Child and Adolescent Health, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Danitsa M Rodrigues
- Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Tania D Machado
- Graduate Program in Child and Adolescent Health, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Roberta S Reis
- Graduate Program in Child and Adolescent Health, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Rudinéia Toazza
- Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Giovanni A Salum
- Graduate Program in Psychiatry and Behavioral Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Andressa Bortoluzzi
- Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Alexandre R Franco
- Brain Institute of Rio Grande do Sul, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Augusto Buchweitz
- Brain Institute of Rio Grande do Sul, Pontifícia Universidade Católica do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Barbara Barth
- Ludmer Centre for Neuroinformatics and Mental Health, Douglas Mental Health University Institute, McGill University, Montreal, Quebec, Canada; Integrated Program in Neurosciences, McGill University, Montreal, QC, Canada
| | - Marilyn Agranonik
- Fundação de Economia e Estatística Siegfried Emanuel Heuser, Porto Alegre, Brazil
| | - Marouane Nassim
- Ludmer Centre for Neuroinformatics and Mental Health, Douglas Mental Health University Institute, McGill University, Montreal, Quebec, Canada
| | - Michael J Meaney
- Ludmer Centre for Neuroinformatics and Mental Health, Douglas Mental Health University Institute, McGill University, Montreal, Quebec, Canada; Department of Psychiatry, McGill University, Montreal, Quebec, Canada; Translational Neuroscience Programme, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Gisele G Manfro
- Graduate Program in Psychiatry and Behavioral Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil; Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Patrícia P Silveira
- Graduate Program in Neuroscience, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil; Ludmer Centre for Neuroinformatics and Mental Health, Douglas Mental Health University Institute, McGill University, Montreal, Quebec, Canada; Department of Psychiatry, McGill University, Montreal, Quebec, Canada.
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Byun D, Kim R, Oh H. Leisure-time and study-time Internet use and dietary risk factors in Korean adolescents. Am J Clin Nutr 2021; 114:1791-1801. [PMID: 34258617 DOI: 10.1093/ajcn/nqab229] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Accepted: 06/14/2021] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Prolonged screen time is associated with an increased risk of obesity in adolescents. However, little is known about whether Internet use is also associated with dietary risk factors including consumption of obesogenic foods. OBJECTIVES In this study, we examined the associations of leisure-time and study-time Internet use with dietary risk factors in Korean adolescents using nationally representative survey data. METHODS We conducted a cross-sectional analysis among 54,416 middle and high school students in the Korea Youth Risk Behavior Web-based Survey 2015. Participants were asked to report the average duration of leisure-time and study-time Internet use, days of skipping breakfast, and frequency of fruit, vegetable, instant noodle, fast-food, chip/cracker, and sugar-sweetened beverage (SSB) intakes. We performed multivariable logistic regression to estimate ORs and 95% CIs for the relations between duration of Internet use and dietary risk factors, accounting for complex survey sampling and adjusting for potential confounders. RESULTS Prolonged leisure-time Internet use (≥241 compared with 1-60 min/d) was associated with higher prevalence of frequent skipping breakfast (OR: 1.39; 95% CI: 1.29, 1.49), low intakes of fruits (OR: 1.27; 95% CI: 1.18, 1.36) and vegetables (OR: 1.43; 95% CI: 1.33, 1.55), and high intakes of instant noodles (OR: 1.87; 95% CI: 1.74, 2.02), fast-food (OR: 1.63; 95% CI: 1.49, 1.78), chips/crackers (OR: 1.37; 95% CI: 1.24, 1.52), and SSBs (OR: 1.63; 95% CI: 1.52, 1.75). Prolonged study-time Internet use (≥121 compared with 1-60 min/d) was inversely associated with prevalence of low fruit (OR: 0.94; 95% CI: 0.88, 1.00) and vegetable (OR: 0.91; 95% CI: 0.85, 0.98) intakes but was positively associated with high intakes of instant noodles (OR: 1.10; 95% CI: 1.03, 1.19) and chips/crackers (OR: 1.13; 95% CI: 1.04, 1.23). The overall associations remained consistent in analyses stratified by sex, grade, region, parental co-residence, perceived household income, perceived stress level, physical activity, and obesity status. CONCLUSIONS Our data suggest that prolonged Internet use, particularly during leisure time, is associated with less healthful dietary behaviors in Korean adolescents.
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Affiliation(s)
- Dohyun Byun
- Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea
| | - Rockli Kim
- Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea
- Division of Health Policy and Management, College of Health Sciences, Korea University, Seoul, Republic of Korea
| | - Hannah Oh
- Interdisciplinary Program in Precision Public Health, Department of Public Health Sciences, Graduate School of Korea University, Seoul, Republic of Korea
- Division of Health Policy and Management, College of Health Sciences, Korea University, Seoul, Republic of Korea
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