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Wadi NM, Cheikh K, Keung YW, Green R. Investigating intervention components and their effectiveness in promoting environmentally sustainable diets: a systematic review. Lancet Planet Health 2024; 8:e410-e422. [PMID: 38849183 PMCID: PMC7616202 DOI: 10.1016/s2542-5196(24)00064-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 01/17/2024] [Accepted: 03/25/2024] [Indexed: 06/09/2024]
Abstract
Global food systems contribute 30% of global greenhouse gas emissions, threatening the global temperature targets of the Paris Agreement. Diets in high-income countries exceed the recommendations for animal-based foods, whereas consumption of fruits and vegetables is below recommendations. Shifting to a more plant-based diet can reduce up to 30% of greenhouse gas emissions from diet and also reduce risk of chronic disease. Interventions addressing sustainable dietary behaviour, defined by a shift in dietary patterns and food-waste practices, could therefore improve population and planetary health, but knowledge of the interventions that are likely to be most effective in changing sustainable dietary behaviour is so far limited. This systematic review aimed to investigate, classify, and assess the effectiveness of interventions that promote environmentally sustainable diets in high-income countries. We searched MEDLINE, Embase, PsycINFO, and Cumulative Index to Nursing and Allied Health Literature for randomised controlled trials and quasi-experimental trials published from inception until June 16, 2022, evaluating the effectiveness of any intervention promoting environmentally sustainable dietary behaviour. Studies were eligible for inclusion if they included adults and children from high-income countries (as defined by the World Bank classification) and used individual-level behaviour change interventions. Online choice experiments and studies reporting results on only change in fruit and vegetable consumption were excluded. Interventions were classified using the nine intervention functions of the behaviour change wheel. Data were extracted on number of participants, intervention characteristics, diet change (eg, meat consumption and fruit and vegetable intake), food waste, greenhouse gas emissions, and health outcomes. 13 studies were identified and included in the systematic review. Articles were from six different countries (ie, Canada, the USA, Germany, the UK, the Netherlands, Italy). Six of the nine intervention functions of the behaviour change wheel were used. Interventions using education had the most robust evidence base, whereas interventions using persuasion had the strongest effect on reducing meat consumption. Overall, interventions using education in combination with other factors were most successful. Five studies had high risk of bias, five had some concerns of bias, and three had low risk of bias. This systematic review provides insight into the effectiveness of behavioural interventions to meet health and climate change goals through promotion of environmentally sustainable diets. Evidence supports the use of multicomponent interventions through education, persuasion, and environmental restructuring to provide opportunity for change. Little high-quality research was available, and more robustly designed intervention studies are needed to inform future guidelines and policies.
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Affiliation(s)
- Noor M Wadi
- Central London Community Healthcare NHS Trust, London, UK.
| | - Kenza Cheikh
- Central London Community Healthcare NHS Trust, London, UK
| | - Yan Wah Keung
- Department of Dietetics, Sheffield Hallam University, Sheffield, UK
| | - Rosemary Green
- Centre on Climate Change and Planetary Health, Department of Population Health, London School of Hygiene & Tropical Medicine, London, UK
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2
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Fan R, Chen Q, Song L, Wang S, You M, Cai M, Wang X, Li Y, Xu M. The Validity and Feasibility of Utilizing the Photo-Assisted Dietary Intake Assessment among College Students and Elderly Individuals in China. Nutrients 2024; 16:211. [PMID: 38257105 PMCID: PMC10818835 DOI: 10.3390/nu16020211] [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: 11/12/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
Dietary assessments hold significant importance within the field of public health. However, the current methods employed for dietary assessments face certain limitations and challenges that necessitate improvement. The aim of our study was to develop a reliable and practical dietary assessment tool known as photo-assisted dietary intake assessment (PAD). In order to evaluate its validity, we conducted an analysis on a sample of 71 college students' dinners at a buffet in a canteen. We compared estimates of food weights obtained through the 24-h recall (24 HR) or PAD method with those obtained through the weighing method; we also evaluated the feasibility of PAD for recording dinner intakes among a sample of college students (n = 76) and elderly individuals (n = 121). In addition, we successfully identified the dietary factors that have a significant impact on the bias observed in weight estimation. The findings of the study indicated that the PAD method exhibited a higher level of consistency with the weighing method compared to the 24 HR method. The discrepancy in D% values between cereals (14.28% vs. 40.59%, P < 0.05), vegetables (17.67% vs. 44.44%, P < 0.05), and meats (14.29% vs. 33.33%, P < 0.05) was clearly apparent. Moreover, a significant proportion of the food mass value acquired through the PAD method fell within the limits of agreement (LOAs), in closer proximity to the central horizontal line. Furthermore, vegetables, cereals, eggs, and meats, for which the primary importance lies in accuracy, exhibited a considerably higher bias with the 24 HR method compared to the PAD method (P < 0.05), implying that the PAD method has the potential to mitigate the quality bias associated with these food items in the 24 HR method. Additionally, the PAD method was well received and easily implemented by the college students and elderly individuals. In conclusion, the PAD method demonstrates a considerable level of accuracy and feasibility as a dietary assessment method that can be effectively employed across diverse populations.
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Affiliation(s)
- Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Qianqian Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Lixia Song
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Shuyue Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Mei You
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Meng Cai
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Xinping Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
| | - Meihong Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China; (R.F.); (Q.C.); (L.S.); (S.W.); (M.Y.); (M.C.); (X.W.); (Y.L.)
- Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing 100191, China
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3
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Silva WRD, Ferreira EB, Marôco J, da Silva Júnior SI, Teodoro MA, Campos JADB. Relationships Between Three Eating Behaviors and Nine Motives for Food Choices Among Brazilian Adults: A Structural Equation Model. Percept Mot Skills 2023; 130:2388-2409. [PMID: 37864461 DOI: 10.1177/00315125231207270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2023]
Abstract
We examined the relationships between three eating behaviors and nine motives underlying food choices made by Brazilian adults. Using participant responses to the short version of the Three-Factor Eating Questionnaire and the Food Choice Questionnaire, we investigated eating behaviors (cognitive restriction, uncontrolled eating, and emotional eating) and motives for food choices (health, mood, convenience, sensory appeal, natural content, price, weight control, familiarity, and ethical concern). We used a structural equation model to test relationship pathways (β), with eating behaviors as independent variables and motives for food choices as dependent variables. Participants were 1297 individuals (69.5% female) with a mean age of 25.0 years (SD = 5.8). We confirmed the validity and reliability of the questionnaires in this sample. Restrictive eating behavior was significantly related to motives of health (β = .415), mood (β = .127), natural content (β = .364), weight control (β = .681), and ethical concern (β = .161). Emotional eating behavior was related to motives of mood (β = .277), health (β = -.137), and natural content (β = -.136). Uncontrolled eating behavior was related to motives of convenience (β = .226), sensory appeal (β = .121), price (β = .153), and familiarity (β = .090). We believe these findings can now help design future research and clinical interventions for managing people's risky eating behaviors and promoting beneficial food choices.
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Affiliation(s)
- Wanderson Roberto da Silva
- Graduate Program in Food, Nutrition, and Food Engineering, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil
- Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil
| | - Eric B Ferreira
- Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil
- Statistics Department, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil
| | - João Marôco
- William James Center for Research (WJCR), Instituto Universitário (ISPA), Lisbon, Portugal
| | - Sinézio I da Silva Júnior
- Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil
| | - Micaela A Teodoro
- Graduate Program in Nutrition and Longevity, School of Nutrition, Federal University of Alfenas (UNIFAL-MG), Alfenas, Brazil
| | - Juliana A D B Campos
- Graduate Program in Food, Nutrition, and Food Engineering, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil
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4
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da Silva WR, Marôco J, Alvarenga MDS, Campos JADB. What are the motives underlying Brazilians' food choices? An analysis of the Food Choice Questionnaire and its relationship with different sample characteristics. J SENS STUD 2022. [DOI: 10.1111/joss.12775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wanderson Roberto da Silva
- Graduate Program in Food, Nutrition, and Food Engineering. School of Pharmaceutical Sciences São Paulo State University (UNESP) Araraquara São Paulo Brazil
- Graduate Program in Nutrition and Longevity, School of Nutrition Federal University of Alfenas (UNIFAL‐MG) Alfenas Minas Gerais Brazil
| | - João Marôco
- William James Center for Research (WJCR) Instituto Universitário (ISPA) Lisbon Portugal
| | - Marle dos Santos Alvarenga
- Graduate Program in Nutrition in Public Health, School of Public Health University of São Paulo (USP) São Paulo Brazil
| | - Juliana Alvares Duarte Bonini Campos
- Graduate Program in Food, Nutrition, and Food Engineering. School of Pharmaceutical Sciences São Paulo State University (UNESP) Araraquara São Paulo Brazil
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5
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Zsoldos I, Sinding C, Chambaron S. Using event-related potentials to study food-related cognition: An overview of methods and perspectives for future research. Brain Cogn 2022; 159:105864. [PMID: 35397314 DOI: 10.1016/j.bandc.2022.105864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 02/21/2022] [Accepted: 03/28/2022] [Indexed: 11/02/2022]
Abstract
Electroencephalography (EEG), and the measure of event-related potentials (ERPs) in particular, are useful methods to study the cognitive and cerebral mechanisms underlying the perception and processing of food cues. Further research on these aspects is necessary to better understand how cognitive functioning may influence food choices in different populations (e.g. obese individuals, individuals with eating disorders). To help researchers in designing future studies, this article provides an overview of the methods used in the current literature on ERPs and food-related cognition. Several methodological aspects are explored to outline interesting perspectives for future research, including discussions on the main experimental tasks used, the cognitive functions assessed (e.g. inhibitory control, attentional processing), the characteristics of the participants recruited (e.g. weight status, eating behaviors), and the stimuli selected (e.g. food pictures, odors). The issues generated by some of these methodological choices are discussed, and a few guidelines are provided.
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Affiliation(s)
- Isabella Zsoldos
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.
| | - Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Stéphanie Chambaron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
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Galler M, Mikkelsen E, Næs T, Liland KH, Ares G, Varela P. Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT). Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Grégoire LM, Bédard A, Desroches S, Provencher V, Bélanger-Gravel A, Bégin C, Lemieux S. Development and validation of a questionnaire assessing eating pleasure dimensions in the adult French-speaking population of the province of Québec, Canada. Appetite 2022; 172:105966. [DOI: 10.1016/j.appet.2022.105966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 11/02/2022]
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8
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Noceto PA, Bettenfeld P, Boussageon R, Hériché M, Sportes A, van Tuinen D, Courty PE, Wipf D. Arbuscular mycorrhizal fungi, a key symbiosis in the development of quality traits in crop production, alone or combined with plant growth-promoting bacteria. MYCORRHIZA 2021; 31:655-669. [PMID: 34633544 DOI: 10.1007/s00572-021-01054-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 09/28/2021] [Indexed: 05/14/2023]
Abstract
Modern agriculture is currently undergoing rapid changes in the face of the continuing growth of world population and many ensuing environmental challenges. Crop quality is becoming as important as crop yield and can be characterised by several parameters. For fruits and vegetables, quality descriptors can concern production cycle (e.g. conventional or organic farming), organoleptic qualities (e.g. sweet taste, sugar content, acidity) and nutritional qualities (e.g. mineral content, vitamins). For other crops, however, the presence of secondary metabolites such as anthocyanins or certain terpenes in the targeted tissues is of interest as well, especially for their human health properties. All plants are constantly interacting with microorganisms. These microorganisms include arbuscular mycorrhizal fungi as well as certain soil bacteria that provide ecosystem services related to plant growth, nutrition and quality parameters. This review is an update of current research on the single and combined (co-inoculation) use of arbuscular mycorrhizal fungi and plant growth-promoting rhizobacteria in crop production, with a focus on their positive impacts on crop quality traits (e.g. nutritional value, organoleptic properties). We also highlight the need to dissect mechanisms regulating plant-symbionts and symbiont-symbiont interactions, to develop farming practices and to study a broad range of interactions to optimize the symbiotic potential of root-associated microorganisms.
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Affiliation(s)
- Pierre-Antoine Noceto
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Pauline Bettenfeld
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
- Laboratoire Résistance Induite Et Bioprotection Des Plantes EA 4707, Université de Reims Champagne-Ardenne, Reims, France
| | - Raphael Boussageon
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Mathilde Hériché
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Antoine Sportes
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Diederik van Tuinen
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Pierre-Emmanuel Courty
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Daniel Wipf
- Agroécologie, AgroSup Dijon, CNRS, Université de Bourgogne, INRAE, Université de Bourgogne Franche-Comté, Dijon, France.
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Mazzù MF, Romani S, Baccelloni A, Lavini L. Introducing the Front-Of-Pack Acceptance Model: the role of usefulness and ease of use in European consumers' acceptance of Front-Of-Pack Labels. Int J Food Sci Nutr 2021; 73:378-395. [PMID: 34583617 DOI: 10.1080/09637486.2021.1980866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
In recent years, increasing attention to the utilisation of Front-Of-Pack Labels (FOPLs) as a tool to prompt individuals towards healthier food choices has been observed both in regulatory bodies and academic research. However, few theoretical models have been used to understand their role in consumer decision-making, as well as the antecedents that induce individuals to accept the information provided by the label, and to benchmark FOPL performance in different markets.Through a sequence of two studies conducted in Italy, France and the UK on 2812 primary grocery shoppers, we developed a new theoretical framework, the Front-Of-Pack Acceptance Model, applicable both in contexts in which FOPL are present, and in which they should be introduced. Our findings suggest a structural link between the usefulness and ease of use of the labels and the way consumers form their attitudes and intentions towards buying healthier products.
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Affiliation(s)
| | - Simona Romani
- Department of Business and Management, LUISS "Guido Carli" University, Rome, Italy
| | - Angelo Baccelloni
- Department of Business and Management, LUISS "Guido Carli" University, Rome, Italy
| | - Ludovico Lavini
- Department of Business and Management, LUISS "Guido Carli" University, Rome, Italy
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Zsoldos I, Sinding C, Godet A, Chambaron S. Do Food Odors Differently Influence Cerebral Activity Depending on Weight Status? An Electroencephalography Study of Implicit Olfactory Priming Effects on the Processing of Food Pictures. Neuroscience 2021; 460:130-144. [PMID: 33482330 DOI: 10.1016/j.neuroscience.2021.01.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 02/03/2023]
Abstract
Attentional automatic processes and cerebral activity may differ between individuals with different weight statuses in the presence of food stimuli (e.g. odors, pictures). In the present study, we used an implicit olfactory priming paradigm to test the influence of non-attentively perceived food odors on the cerebral activity underlying the processing of food pictures, in normal-weight, overweight, and obese adults. A pear odor and a pound cake odor were used as primes, respectively priming sweet low-energy-density foods and high-energy-density foods. Event-related potentials were recorded while the participants passively watched pictures of sweet low and high-energy-density foods, under the two priming conditions plus an odorless control condition. The amplitude and latency of several peaks were measured (P100, N100, P200, N400). As a major result, we found that weight status influences the cerebral activity underlying the processing of food cues outside of consciousness, as early as the first detectable P100 peak.
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Affiliation(s)
- Isabella Zsoldos
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.
| | - Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Ambre Godet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Stéphanie Chambaron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
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11
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Bédard A, Lamarche PO, Grégoire LM, Trudel-Guy C, Provencher V, Desroches S, Lemieux S. Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health. PLoS One 2020; 15:e0244292. [PMID: 33347469 PMCID: PMC7751982 DOI: 10.1371/journal.pone.0244292] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 12/08/2020] [Indexed: 11/18/2022] Open
Abstract
The aims of this review were to map and summarize data currently available about 1) key dimensions of eating pleasure; 2) associations of eating pleasure, and its key dimensions, with dietary and health outcomes and 3) the most promising intervention strategies using eating pleasure to promote healthy eating. Using the scoping review methodology, a comprehensive search of the peer-reviewed literature (Medline, PsycInfo, Embase, ERIC, Web of Science, CINAHL, ABI/Inform global and Sociology Abstract) and of the grey literature (ProQuest Dissertations & Theses and Google) was carried out by two independent reviewers. We included 119 of the 28,908 studies found. In total, 89 sub-dimensions of eating pleasure were grouped into 22 key dimensions. The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). Forty-five studies, mostly cross-sectional (62.2%), have documented links between eating pleasure and dietary and/or health outcomes. Most studies (57.1%) reported favorable associations between eating pleasure and dietary outcomes. For health outcomes, results were less consistent. The links between eating pleasure and both dietary and health outcomes varied according to the dimensions of eating pleasure studied. Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. Thus, eating pleasure may be an ally in the promotion of healthy eating. However, systematically developed, evidence-based interventions are needed to better understand how eating pleasure may be a lever for healthy eating.
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Affiliation(s)
- Alexandra Bédard
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
| | | | - Lucie-Maude Grégoire
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
- School of Nutrition, Université Laval, Québec, QC, Canada
| | - Catherine Trudel-Guy
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
- School of Nutrition, Université Laval, Québec, QC, Canada
| | - Véronique Provencher
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
- School of Nutrition, Université Laval, Québec, QC, Canada
| | - Sophie Desroches
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
- School of Nutrition, Université Laval, Québec, QC, Canada
| | - Simone Lemieux
- Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods, Université Laval, Québec, QC, Canada
- School of Nutrition, Université Laval, Québec, QC, Canada
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12
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Heiss R, Naderer B, Matthes J. Healthwashing in high-sugar food advertising: the effect of prior information on healthwashing perceptions in Austria. Health Promot Int 2020; 36:1029-1038. [PMID: 33855341 PMCID: PMC8405248 DOI: 10.1093/heapro/daaa086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
In the context of exceeding levels of sugar consumption, some food companies advertise high-sugar products using inappropriate and misleading health claims (i.e. healthwashing). To reduce sugar consumption, consumers need to recognize what these healthwashed claims are. This study investigates how prior sugar-related health information moderates the effect of exposure to healthwashed advertisements (ads) on healthwashing perceptions and how such perceptions are related to attitudes towards product consumption. We conducted a 2 × 2 online experiment with 292 adult participants in Austria. We manipulated the presence of healthwashing and participants’ prior sugar-related health information. The results indicated that exposure to healthwashed ads increased healthwashing perceptions only when the participants received additional health information prior to ad exposure, whereas no significant effect was found when the participants did not receive such prior health information. Healthwashing perceptions were then negatively related to individuals’ attitudes towards product consumption. Based on these results, the study suggests that public access to health-related information might play an important role in empowering consumers to detect inappropriate health claims and become more critical towards food companies’ underlying strategies in ads.
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Affiliation(s)
- Raffael Heiss
- Center for Social and Health Innovation, Management Center Innsbruck (MCI), Universitätsstraße 15, 6020 Innsbruck, Austria
| | - Brigitte Naderer
- Department of Media and Communication, Ludwig-Maximilians-University Munich, Oettingenstrasse 67, 80538 Munich, Germany
| | - Jörg Matthes
- Department of Communication, University of Vienna, Waehringer Straße 29, 1090 Vienna, Austria
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Dodd SL, Long JD, Hou J, Kahathuduwa CN, O'Boyle MW. Brain activation and affective judgements in response to personal dietary images: An fMRI preliminary study. Appetite 2020; 148:104561. [PMID: 31870934 DOI: 10.1016/j.appet.2019.104561] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 12/11/2019] [Accepted: 12/12/2019] [Indexed: 11/15/2022]
Abstract
Emerging evidence from functional magnetic resonance imaging (fMRI) brain activation studies associated with dietary behavior reveals significant interaction of biological and behavioral mechanisms in response to visualized food stimuli. Because food intake is influenced by neurosensory stimulation and memory cues, personalized food images may be useful in prompting appropriate affective responses to food intake, which may subsequently lead to healthier eating behaviors. The current study used a cross-sectional mixed methods approach to explore neural responses and self-perceptions of eating behavior during review of personalized food images. A sample of college students (N = 16; 9 females; M age = 21.44) used cell-phone cameras and an online dietary tracking website to collect and report three days of diet. Within 2-3 weeks of completing dietary tracking activity, participants underwent an fMRI scan while reviewing recorded personal images and text descriptions of their diet. They also responded to three questions related to memory for the food items and future eating intentions. Post-scan interviews explored how participants felt after reviewing personal food images and the possible impact that such review might have on future food choices. Whole brain analyses suggested, compared to a written dietary record, that the visualization of personal images of diet evoked greater brain activation in memory regions (e.g., superior frontal gyrus) along with mediating emotion (e.g., thalamus, putamen, anterior cingulate cortex), imagery and executive functions (e.g., inferior orbitofrontal gyrus, fusiform, and parietal lobe). This study offers preliminary support for the use of personal food images to strengthen dietary monitoring.
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Affiliation(s)
- Sara L Dodd
- Center for Adolescent Resiliency, Department of Human Development and Family Studies, Texas Tech University, Lubbock, TX, USA.
| | - JoAnn D Long
- Department of Nursing, Lubbock Christian University, Lubbock, TX, USA
| | - Jiancheng Hou
- Department of Radiology, School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI, USA; Department of Human Development & Family Studies, Texas Tech University, Lubbock, TX, USA
| | - Chanaka N Kahathuduwa
- Department of Laboratory Sciences and Primary Care, School of Health Professions, Department of Psychiatry, School of Medicine, Texas Tech University Health Sciences Center, Lubbock, TX, USA
| | - Michael W O'Boyle
- Department of Human Development and Family Studies, Texas Tech University, Lubbock, TX, USA
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Mack I, Reiband N, Etges C, Eichhorn S, Schaeffeler N, Zurstiege G, Gawrilow C, Weimer K, Peeraully R, Teufel M, Blumenstock G, Giel KE, Junne F, Zipfel S. The Kids Obesity Prevention Program: Cluster Randomized Controlled Trial to Evaluate a Serious Game for the Prevention and Treatment of Childhood Obesity. J Med Internet Res 2020; 22:e15725. [PMID: 32329742 PMCID: PMC7210499 DOI: 10.2196/15725] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 12/02/2019] [Accepted: 12/16/2019] [Indexed: 12/12/2022] Open
Abstract
Background Health games provide opportunities for the treatment and prevention of childhood obesity. We developed a motion-controlled serious game for children that addresses 3 core topics of nutrition, physical activity, and stress coping. It is the first serious game that extensively targets the dietary energy density principle (DED-P) in relation to nutrition. The game is intended to provide an additional educational component for the prevention and treatment of obesity in children. Objective The Kids Obesity Prevention study aimed to evaluate the newly developed game and to evaluate how well children are able to understand and apply the DED-P. Methods This cluster randomized controlled trial collected data from 82 primary school children aged 9 to 12 years and their parents at baseline (T0), at 2 weeks after study commencement (T1), and at the 4-week follow-up (T2). The dropout rate was 3.6%. The intervention group (IG) played the game within 2 weeks (2 sessions with different game modules). One part of the game involves selection of food with the lower energy density when presented with a pair of foods. This allows assessment of whether the children have understood the DED-P and whether they can apply it to unknown foods under time pressure. The control group (CG) received a brochure about the food pyramid concept and physical activity. The primary outcome was the gain in knowledge (nutrition and stress coping) and measured with a pretested questionnaire. The secondary outcomes were the maintenance of knowledge, application of the DED-P, feelings during game play, game acceptance, and behavioral measures (physical activity, media consumption, and dietary intake). Results The knowledge score ranging from 0 to 100 increased from T0 (IG: 53 [SD 10], CG: 50 [SD 11]) to T1 (IG: 69 [SD 11], CG: 52 [SD 12]) in IG versus CG (P<.001). At T2, the knowledge score of IG remained at the same level as that of T1. Game data showed that after DED-P education, the classification under time pressure of unknown versus known food pairs according to their DED category was similar (hit rate around 70%). Overall, 95% of the children liked the game very much or much. No group changes were observed at the behavioral level. Conclusions The Kids Obesity Prevention program sustainably increased knowledge in the areas of nutrition and stress coping, and children were able to apply the DED-P. Trial Registration ClinicalTrials.gov NCT02551978; https://clinicaltrials.gov/ct2/show/NCT02551978
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Affiliation(s)
- Isabelle Mack
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Nadine Reiband
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany.,Department of School Psychology, University of Tübingen, Tübingen, Germany
| | - Carolin Etges
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Sabrina Eichhorn
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Norbert Schaeffeler
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Guido Zurstiege
- Department of Media Studies Tübingen, University of Tübingen, Tübingen, Germany
| | - Caterina Gawrilow
- Department of School Psychology, University of Tübingen, Tübingen, Germany
| | - Katja Weimer
- Department of Psychosomatic Medicine and Psychotherapy, Ulm University Medical Center, Ulm, Germany
| | - Riyad Peeraully
- Department of Paediatric Surgery, Nottingham Children's Hospital, Nottingham, United Kingdom
| | - Martin Teufel
- LVR-Clinic for Psychosomatic Medicine and Psychotherapy, University of Duisburg-Essen, Essen, Germany
| | - Gunnar Blumenstock
- Institute for Clinical Epidemiology and Applied Biometry, University of Tübingen, Tübingen, Germany
| | - Katrin Elisabeth Giel
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Florian Junne
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
| | - Stephan Zipfel
- Department of Psychosomatic Medicine and Psychotherapy, University Medical Hospital, Tübingen, Germany
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Wearable Sensors to Characterize the Autonomic Nervous System Correlates of Food-Like Odors Perception: A Pilot Study. ELECTRONICS 2019. [DOI: 10.3390/electronics8121481] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Background: The sense of smell has been recently recognized as one of the most important sensory features in the human being, representing a reliable biomarker for a number of clinical conditions. The relationship between olfactory function and the person’s attitude towards food has frequently been investigated, often using questionnaires. The administration of minimally invasive methods for characterizing autonomic nervous system (ANS) functionality could help in objectivizing such measurements. Methods: The present study assessed ANS activation through the analysis of the electrocardiogram (ECG) and galvanic skin response (GSR) signals, in response to olfactory stimuli using non-invasive wearable devices. The ANS activation was also studied with respect to the odor familiarity, as well as with other olfactory and food dimensions (e.g., odor identification, odor pleasantness, food neophobia). Results: We demonstrated a significant activation of the ANS, in particular of its sympathetic branch, during the olfactory stimulation, with the ECG signal seen as more sensitive to detect ANS response to moderate olfactory stimuli rather than the GSR. Conclusions: When applied to a greater number of subjects, or to specific groups of patients, this methodology could represent a promising, reliable addition to diagnostic methods currently used in clinical settings.
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Mas M, Brindisi MC, Chabanet C, Nicklaus S, Chambaron S. Weight Status and Attentional Biases Toward Foods: Impact of Implicit Olfactory Priming. Front Psychol 2019; 10:1789. [PMID: 31447733 PMCID: PMC6696981 DOI: 10.3389/fpsyg.2019.01789] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 07/18/2019] [Indexed: 12/31/2022] Open
Abstract
Objective: Numerous studies highlight the involvement of cognitive factors in the development and maintenance of obesity. We aimed to measure attentional biases (AB) toward foods (i.e., the individual tendency to automatically orient one's attention toward food stimuli) in normal-weight (NW) individuals and those with overweight (OW) and obesity (OB). We evaluated whether implicit or explicit exposure to olfactory food cues could modify AB. Methods: Eighty-five participants with different weight statuses took part in this experiment. We measured AB toward food pictures with an adapted visual probe task and the variations in AB, while participants were primed with olfactory food cues (within-subject design: no odor/low-energy dense food odor/high-energy dense food odor). Odors were non-attentively perceived during session 1 (implicit condition) and attentively perceived during session 2 (explicit condition). Results: Our results highlighted AB toward food pictures, especially when foods were energy dense, regardless of weight status (p < 0.001). The olfactory priming effect was only significant in the implicit condition. Participants with obesity had a stronger AB toward foods when they were primed with a non-attentively perceived high-energy dense food odor than with a non-attentively perceived low-energy dense food odor (p = 0.02). The trend was reversed for normal-weight participants, while no significant effect was found for participants with overweight. Conclusion: Our results support the hypothesis that an obesity-specific cognitive vulnerability may influence the processing of food-related stimuli and only while food cues are non-attentively perceived. Future research should seek to understand the mechanisms of this phenomenon.
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Affiliation(s)
- Marine Mas
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Marie-Claude Brindisi
- Department of Diabetes and Clinical Nutrition, Centre Hospitalier Universitaire de Dijon, Dijon, France
| | - Claire Chabanet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Stéphanie Chambaron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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López-Galán B, de-Magistris T. Testing Emotional Eating Style in Relation to Willingness to Pay for Nutritional Claims. Nutrients 2019; 11:nu11081773. [PMID: 31374898 PMCID: PMC6723849 DOI: 10.3390/nu11081773] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/28/2019] [Accepted: 07/30/2019] [Indexed: 12/24/2022] Open
Abstract
In face of the high prevalence of non-communicable diseases, nutritional claims represent a useful tool to help people to make healthier food choices. However, recent research notes that when some people experience an intense emotional state, they increase their food consumption, particularly of energy-dense and sweet foods. In consequence, this study aims to assess whether emotional eating (EE) style influences the purchase of food products carrying these claims. To this end, a real choice experiment (RCE) was conducted with 306 participants who were asked to evaluate different types of toast. An error component random parameter logit (ECRPL) was used to analyze their preferences for reduced-fat and low-salt claims toast and the effects of the variation of the EE score on individual preferences. Findings of this study suggest that emotional eating negatively impacts purchasing behavior related to nutritional claims. In particular, a decrease of the willingness to pay between 9% and 16% for every unit of toast with nutritional claims was noted when an increase of EE individual score was registered. In this regard, to increase the effectiveness of the nutritional claims, policymakers and private sectors should consider the management of individuals’ emotional states in designing public health policies and marketing strategies, respectively.
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Affiliation(s)
- Belinda López-Galán
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Economía Agroalimentaria y de los Recursos Naturales, Saragossa 50013, Spain
| | - Tiziana de-Magistris
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Economía Agroalimentaria y de los Recursos Naturales, Saragossa 50013, Spain.
- Instituto Agroalimentario de Aragón (IA2), CITA-Universidad de Zaragoza, Saragossa 50059, Spain.
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Vaillancourt C, Bédard A, Bélanger-Gravel A, Provencher V, Bégin C, Desroches S, Lemieux S. Promoting Healthy Eating in Adults: An Evaluation of Pleasure-Oriented versus Health-Oriented Messages. Curr Dev Nutr 2019; 3:nzz012. [PMID: 31020059 PMCID: PMC6470394 DOI: 10.1093/cdn/nzz012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2018] [Revised: 01/29/2019] [Accepted: 02/18/2019] [Indexed: 01/31/2023] Open
Abstract
BACKGROUND Existing initiatives to promote healthy eating remain largely ineffective as individuals struggle to adhere to dietary recommendations. Therefore, challenging the strategies currently used is of significant importance. Recent studies have indicated the potential of an approach oriented towards eating pleasure to promote the consumption of healthy foods. OBJECTIVES The aim of this study was to compare perceptions and the potential effect of pleasure-oriented and health-oriented messages promoting healthy eating among French-Canadians. METHODS Two leaflets similar in all respects, except for the message orientation (pleasure or health), were developed. Perceived message orientation and effectiveness, perceptions towards healthy eating as well as emotions, attitude towards healthy eating, and intention to eat healthily were evaluated. A total of 100 adults (50% women; mean ± SD age 45.1 ± 13.0 y) were randomly assigned to read 1 of the 2 leaflets (pleasure: n = 50; health: n = 50). Questionnaires were completed online and data were also collected at a visit made to the Institute of Nutrition and Functional Foods. RESULTS The difference in message orientation (pleasure compared with health) was well perceived by participants (P ≤ 0.01). The pleasure-oriented message was successful in inducing the perception that eating healthy can be pleasurable (pre- compared with post-reading; P = 0.01). Perceived message effectiveness and induced emotions in response to reading were similar between leaflets. Both messages significantly improved global attitude towards healthy eating (P ≤ 0.01) and increased intention to eat healthily (P < 0.001). Additional analyses showed that the affective attitude towards healthy eating increased more after reading the pleasure leaflet than the health leaflet (P = 0.05), whereas the health message tended to improve cognitive attitude more than the pleasure leaflet (P = 0.06). CONCLUSIONS These findings suggest that the leaflets would be appropriate to promote healthy eating through 2 distinct approaches (health and pleasure paradigms) and propose that different effects on attitude could be observed from these 2 approaches.
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Affiliation(s)
- Caroline Vaillancourt
- Institute of Nutrition and Functional Foods, Laval University, QC, Canada
- School of Nutrition, Laval University, QC, Canada
| | - Alexandra Bédard
- Institute of Nutrition and Functional Foods, Laval University, QC, Canada
| | - Ariane Bélanger-Gravel
- Department of Information and Communication, Laval University, QC, Canada
- Quebec Heart and Lung Institute, QC, Canada
| | - Véronique Provencher
- Institute of Nutrition and Functional Foods, Laval University, QC, Canada
- School of Nutrition, Laval University, QC, Canada
| | | | - Sophie Desroches
- Institute of Nutrition and Functional Foods, Laval University, QC, Canada
- School of Nutrition, Laval University, QC, Canada
| | - Simone Lemieux
- Institute of Nutrition and Functional Foods, Laval University, QC, Canada
- School of Nutrition, Laval University, QC, Canada
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Polizer Rocha YJ, Lapa-Guimarães J, de Noronha RLF, Trindade MA. Evaluation of consumers’ perception regarding frankfurter sausages with different healthiness attributes. J SENS STUD 2018. [DOI: 10.1111/joss.12468] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yana Jorge Polizer Rocha
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga São Paulo Brazil
| | - Judite Lapa-Guimarães
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga São Paulo Brazil
| | - Regina Lucia F. de Noronha
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga São Paulo Brazil
| | - Marco Antonio Trindade
- Department of Food Engineering, Faculty of Animal Science and Food Engineering; University of São Paulo; Pirassununga São Paulo Brazil
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20
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Miccoli L, Martínez-Fiestas M, Delgado-Rodríguez R, Díaz-Ferrer S, Rodríguez-Ruiz S, Fernández-Santaella MC. Adolescent emotions toward sweet food cues as a function of obesity and risky dieting practices. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.03.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Landry M, Lemieux S, Lapointe A, Bédard A, Bélanger-Gravel A, Bégin C, Provencher V, Desroches S. Is eating pleasure compatible with healthy eating? A qualitative study on Quebecers' perceptions. Appetite 2018; 125:537-547. [DOI: 10.1016/j.appet.2018.02.033] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 02/12/2018] [Accepted: 02/27/2018] [Indexed: 12/22/2022]
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Hill DC, Moss RH, Sykes-Muskett B, Conner M, O'Connor DB. Stress and eating behaviors in children and adolescents: Systematic review and meta-analysis. Appetite 2018; 123:14-22. [DOI: 10.1016/j.appet.2017.11.109] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 11/27/2017] [Accepted: 11/28/2017] [Indexed: 01/01/2023]
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Learned pleasure from eating: An opportunity to promote healthy eating in children? Appetite 2018; 120:265-274. [DOI: 10.1016/j.appet.2017.09.006] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 06/09/2017] [Accepted: 09/06/2017] [Indexed: 11/20/2022]
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24
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Sanjari SS, Jahn S, Boztug Y. Dual-process theory and consumer response to front-of-package nutrition label formats. Nutr Rev 2017; 75:871-882. [DOI: 10.1093/nutrit/nux043] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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25
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Koritar P, Philippi ST, Alvarenga MDS. Attitudes toward health and taste of food among women with bulimia nervosa and women of a non-clinical sample. Appetite 2017; 113:172-177. [PMID: 28238892 DOI: 10.1016/j.appet.2017.02.029] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 12/13/2016] [Accepted: 02/20/2017] [Indexed: 10/20/2022]
Abstract
Taste preferences and health concerns play important roles in determining eating attitudes, thus influencing food choices. Disordered eating attitudes are common among women, and can lead to the development and maintenance of eating disorders (ED). Attitudes toward health and taste of food among ED patients and its comparison with non-clinical women are not well known, and this knowledge could improve eating interventions. In this study, we compared taste preferences and health concerns in 27 women with diagnosis of bulimia nervosa (BN) and 216 women of a non-clinical sample. All participants completed the Health and Taste Attitude Scale (HTAS). Using analysis of covariance we compared the HTAS scores of the BN patients with those of the college students. Risk behaviors for ED (assessed by the Eating Attitudes Test) were identified in 54 (25%) of the non-clinical sample, all of whom were therefore excluded in comparison of BN patients. Non-clinical sample, compared to patients, scored higher on the HTAS Taste domain (p < 0.001) and its pleasure subscale (p < 0.001), whereas patients scored higher on the HTAS Health domain (p < 0.05) and its light product interest subscale (p < 0.05). Based on our data, eating attitudes of women of non-clinical sample are related to taste and pleasure, whereas women with BN are concerned with adopting a diet regarded as healthy, thus increasing their interest in "light" products. Therefore, the taste and health concerns must be considered in nutrition interventions for women in general, and prevention and treatment of ED as determinants of food choice.
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Affiliation(s)
- Priscila Koritar
- University of Sao Paulo (USP), Public Health School, Department of Nutrition, São Paulo, SP, Brazil
| | - Sonia Tucunduva Philippi
- University of Sao Paulo (USP), Public Health School, Department of Nutrition, São Paulo, SP, Brazil
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Monnery-Patris S, Marty L, Bayer F, Nicklaus S, Chambaron S. Explicit and implicit tasks for assessing hedonic-versus nutrition-based attitudes towards food in French children. Appetite 2016; 96:580-587. [DOI: 10.1016/j.appet.2015.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 10/22/2015] [Accepted: 10/24/2015] [Indexed: 11/30/2022]
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Armitage CJ. Randomized test of a brief psychological intervention to reduce and prevent emotional eating in a community sample. J Public Health (Oxf) 2015; 37:438-44. [DOI: 10.1093/pubmed/fdv054] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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28
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Moschonis G, Tsoutsoulopoulou K, Efstathopoulou E, Tsirigoti L, Lambrinou CP, Georgiou A, Filippou C, Lidoriki I, Reppas K, Androutsos O, Lionis C, Chrousos GP, Manios Y. Conceptual framework of a simplified multi-dimensional model presenting the environmental and personal determinants of cardiometabolic risk behaviors in childhood. Expert Rev Cardiovasc Ther 2015; 13:673-92. [PMID: 25926102 DOI: 10.1586/14779072.2015.1039992] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Clinical manifestations of cardiometabolic risk (CMR) may be set early in childhood due to unfavorable behaviors or lifestyle patterns related to diet and physical activity. Several factors may determine the adoption of such lifestyle-related behaviors, which researchers have tried to cluster under certain frameworks or models. In this context, the framework developed and proposed by this review gathers all the present knowledge regarding these determining factors to date and groups them into three main categories related to personal characteristics and the social and physical environment. Based on the proposed framework, a large variety of personal, social and physical environmental factors can positively or negatively influence CMR-related behaviors (either directly or indirectly via their interrelations), thus leading to decreased or increased risk, respectively. This framework could be of great value to public health policy makers and legislators for designing and implementing interventional programs tailored to the needs of susceptible population groups who are most in need for such initiatives. Targeting the correlates as potential determinants of CMR-related behaviors, and not just on the behaviors themselves, has been shown previously to be the most effective approach for tackling health issues related to CMR starting from early life stages.
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Affiliation(s)
- George Moschonis
- Department of Nutrition and Dietetics, Harokopio University, 70, El. Venizelou ave. 17671, Kallithea, Athens, Greece
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O’Connor DB, Armitage CJ, Ferguson E. Randomized Test of an Implementation Intention-Based Tool to Reduce Stress-Induced Eating. Ann Behav Med 2014; 49:331-43. [DOI: 10.1007/s12160-014-9668-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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30
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Koritar P, Philippi ST, Alvarenga MDS, Santos BD. Adaptação transcultural e validação para o português da Escala de Atitudes em Relação ao Sabor da Health and Taste Attitude Scale (HTAS). CIENCIA & SAUDE COLETIVA 2014; 19:3573-82. [DOI: 10.1590/1413-81232014198.11692013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Accepted: 07/15/2013] [Indexed: 11/22/2022] Open
Abstract
O objetivo do estudo foi apresentar a adaptação transcultural e validação da Escala de Atitudes em Relação ao Sabor da Health and Taste Attitude Scale para o Português. A metodologia contou com a tradução da escala; avaliação da equivalência conceitual, operacional e de item, por 14 experts e 51 universitárias; avaliação da equivalência semântica e mensuração, por 12 mulheres bilíngues por meio do teste t pareado, do coeficiente de correlação de Pearson e do coeficiente de correlação intraclasse; avaliação da consistência interna e confiabilidade teste-reteste por meio do Alpha de Cronbach e do Coeficiente de Correlação Intraclasse, respectivamente, após aplicação em 216 universitárias; avaliação da validade discriminante e concorrente, por meio do teste T e do Coeficiente de Correlação de Spearman, respectivamente; além de Análise Fatorial Confirmatória e Analise Fatorial Exploratória. A escala foi considerada adequada e de fácil compreensão pelos experts e universitárias e apresentou boa consistência interna e confiabilidade (µ 0,86; CCI 0,84). Os resultados apontam que a escala é válida e pode ser utilizada em estudos com mulheres, para entender melhor as atitudes em relação ao sabor.
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31
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The association of mavenism and pleasure with food involvement in older adults. Int J Behav Nutr Phys Act 2014; 11:60. [PMID: 24885765 PMCID: PMC4013542 DOI: 10.1186/1479-5868-11-60] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2013] [Accepted: 04/22/2014] [Indexed: 11/23/2022] Open
Abstract
Background Food involvement is concerned with the involvement people have in the preparation and consumption of food. Little is known about older people’s food involvement or about the factors which may influence it. Therefore the main aim of this study was to examine food involvement and its associations among older Australians. Methods An Internet-based nationwide survey of 1,041 people aged 55 years and over (M = 66 years, SD 6.99) was conducted in 2012. Quota sampling was used to ensure that the age, gender and state of residence of the respondents were representative of the Australian population aged over 55 years. Bell and Marshall’s Food Involvement Scale was administered, along with questions pertaining to socio-demographic, social and hedonic factors. Results Overall predictor variables explained 45% (p = <0.0001) of variance in food involvement. Food mavenism and pleasure motivation for food were the factors most strongly associated with food involvement (β = .36; 95% CI .46, .61; p = < 0.0001 and β = .31; 95% CI .78, 1.08; p = < 0.0001, respectively). The predictive ability of demographic factors was reasonably poor. Conclusions Food mavenism and pleasure motivation are stronger predictors of Food Involvement than demographic factors. This suggests communication and health promotion opportunities among older people.
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Gaillet-Torrent M, Sulmont-Rossé C, Issanchou S, Chabanet C, Chambaron S. Impact of a non-attentively perceived odour on subsequent food choices. Appetite 2014; 76:17-22. [DOI: 10.1016/j.appet.2014.01.009] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 01/09/2014] [Accepted: 01/10/2014] [Indexed: 10/25/2022]
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Distler MG, Palmer AA. Role of Glyoxalase 1 (Glo1) and methylglyoxal (MG) in behavior: recent advances and mechanistic insights. Front Genet 2012. [PMID: 23181072 PMCID: PMC3500958 DOI: 10.3389/fgene.2012.00250] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Glyoxalase 1 (GLO1) is a ubiquitous cellular enzyme that participates in the detoxification of methylglyoxal (MG), a cytotoxic byproduct of glycolysis that induces protein modification (advanced glycation end-products, AGEs), oxidative stress, and apoptosis. The concentration of MG is elevated under high-glucose conditions, such as diabetes. As such, GLO1 and MG have been implicated in the pathogenesis of diabetic complications. Recently, findings have linked GLO1 to numerous behavioral phenotypes, including psychiatric diseases (anxiety, depression, schizophrenia, and autism) and pain. This review highlights GLO1's association with behavioral phenotypes, describes recent discoveries that have elucidated the underlying mechanisms, and identifies opportunities for future research.
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