1
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González A, Sánchez J, de Brugada I. The nature of training in flavor preference learning determines the underlying associative structure. Behav Processes 2024; 220:105074. [PMID: 38942399 DOI: 10.1016/j.beproc.2024.105074] [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: 03/15/2024] [Revised: 06/13/2024] [Accepted: 06/21/2024] [Indexed: 06/30/2024]
Abstract
Pairing a palatable flavor (US) with an initially neutral flavor cue (CS) results in an acquired conditioned preference for the latter. Two main associations have been proposed to explain the acquisition of flavor preferences: Flavor-Flavor and Flavor-Nutrient learning. Although the hedonic reaction triggered by US consumption has also been suggested as a possible additional component underlying acquired flavor preference, this issue has received little attention. Here we explored whether the amount of training to the CS-US compound can favor the formation of a Flavor-Hedonic reaction association using rats as subjects and sucrose as the US. We expected that the more exposure to the CS-US compound, the stronger the S-R type association. Since S-R associations are not sensitive to devaluation procedures, we used a Sensory-Specific Satiety procedure to devalue the US after conditioning and then measured preferences for the CS. On Experiment 1 with a short restrictive training (classic procedure), preference for the CS was decreased after devaluation of the US compared to the control condition. On Experiment 2, with short unrestrictive training, preference for the CS was again weakened. Experiment 3 with a long unrestrictive training, rats expressed preference for the CS regardless of the devaluation procedure. These results suggest that, as with an instrumental paradigm, extensive training in flavor preference learning undermines the US devaluation effect.
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Affiliation(s)
- Ana González
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
| | - Jesús Sánchez
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
| | - Isabel de Brugada
- University of Granada, Department of Experimental Psychology, Centro de Investigación Mente, Cerebro y Comportamiento (CIMCYC), Spain.
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2
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Flynn AN, Rogers PJ, Brunstrom JM. Further evidence for sensitivity to energy density and a two-component model of meal size: Analysis of meal calorie intakes in Argentina and Malaysia. Physiol Behav 2023; 270:114314. [PMID: 37536621 DOI: 10.1016/j.physbeh.2023.114314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/05/2023]
Abstract
Previously, we demonstrated a non-linear association between meal caloric intake and meal energy density (ED, kcal/g) in data from a controlled trial in the US and from free-living participants in the UK [1]. In both datasets, meal caloric intake increased with ED in lower energy-dense meals (below ∼1.75 kcal/g) and decreased in higher energy-dense meals (above ∼1.75 kcal/g). In the current study, we sought to explore whether this pattern extends to data from free-living participants in Argentina (N = 2738 meals) and Malaysia (N = 4658 meals). Again, a significant breakpoint was found in both the Argentinean (2.04 kcal/g (SE = 0.06)) and Malaysian (2.17 kcal/g (SE = 0.06)) datasets with mean centered meal caloric intake increasing with ED below the breakpoint and decreasing above the breakpoint. These results lend further support for our two-component theoretical model of meal size (g) in which a volume signal is dominant in lower energy-dense meals and a calorie-content signal is dominant in higher energy-dense meals. Together, our research adds to evidence supporting human sensitivity to calories and exposes a complexity in the correspondence between meal energy content and meal size in everyday (non-manipulated) meals. Further research is needed to provide causal evidence for this sensitivity and whether individual variation impacts meal size and energy balance.
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Affiliation(s)
- Annika N Flynn
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom.
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, United Kingdom; NIHR Bristol Biomedical Research Centre, University Hospitals Bristol and Weston, NHS Foundation Trust and University of Bristol, United Kingdom
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3
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Neumann NJ, Fasshauer M. Added flavors: potential contributors to body weight gain and obesity? BMC Med 2022; 20:417. [PMID: 36319974 PMCID: PMC9623908 DOI: 10.1186/s12916-022-02619-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 10/20/2022] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the impact of added flavors on the regulation of food intake and body weight gain, as well as to define areas for future research. MAIN TEXT Mechanistic studies suggest that added flavors induce overeating and body weight gain by two independent mechanisms: Added flavors promote hedonic eating and override homeostatic control of food intake, as well as disrupt flavor-nutrient learning and impair the ability to predict nutrients in food items. Supporting these potential mechanisms, added flavors increase feed intake and body weight as compared to non-flavored control diets in a broad range of animal studies. They are actively promoted by feed additive manufacturers as useful tools to improve palatability, feed intake, and performance parameters. In humans, added flavors are extensively tested concerning toxicity; however, no data exist concerning their impact on food intake and body weight. CONCLUSIONS Added flavors are potential contributors to the obesity epidemic and further studies focusing on their role in humans are urgently required. These studies include obesity interventions specifically targeting food items with added flavors and cohort studies on independent associations between added flavor intake and metabolic, as well as cardiovascular, morbidity, and mortality.
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Affiliation(s)
- Nathalie Judith Neumann
- Institute of Nutritional Science, Justus-Liebig-University of Giessen, 35390, Giessen, Germany
| | - Mathias Fasshauer
- Institute of Nutritional Science, Justus-Liebig-University of Giessen, 35390, Giessen, Germany. .,Department of Internal Medicine (Endocrinology, Nephrology, and Rheumatology), University of Leipzig, Leipzig, Germany.
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4
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Ning Q, Chen T, Wang G, Xu D, Yu Y, Mao Q, Li T, Li L, Li J, Lu X, Li J, Li Z, Zhang W, Xiao Y, Meng Q, Mi Y, Shang J, Yu Y, Zhao Y, Zhao C, Zhao H, Huang J, Peng J, Tang H, Tang X, Hu J, Hu B, Guo W, Zheng B, Chen B, Zhang Y, Wei J, Sheng J, Chen Z, Wang M, Xie Q, Wang Y, Wang FS, Hou J, Duan Z, Wei L, Jia J. Expert Consensus on Diagnosis and Treatment of End-Stage Liver Disease Complicated with Infections. INFECTIOUS DISEASES & IMMUNITY 2022; 2:168-178. [DOI: 10.1097/id9.0000000000000055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Abstract
End-stage liver disease (ESLD) is a life-threatening clinical syndrome that markedly increases mortality in patients with infections. In patients with ESLD, infections can induce or aggravate the occurrence of liver decompensation. Consequently, infections are among the most common complications of disease progression. There is a lack of working procedure for early diagnosis and appropriate management for patients with ESLD complicated by infections as well as local and international guidelines or consensus. This consensus assembled up-to-date knowledge and experience across Chinese colleagues, providing data on principles as well as working procedures for the diagnosis and treatment of patients with ESLD complicated by infections.
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Affiliation(s)
- Qin Ning
- Department of Infectious Disease, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Tao Chen
- Department of Infectious Disease, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Guiqiang Wang
- Department of Infectious Disease, Center for Liver Disease, Peking University First Hospital, Beijing 100034, China
| | - Dong Xu
- Department of Infectious Disease, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Yanyan Yu
- Department of Infectious Disease, Center for Liver Disease, Peking University First Hospital, Beijing 100034, China
| | - Qing Mao
- Department of Infectious Diseases, Southwest Hospital, Army Medical University, Chongqing 400038, China
| | - Taisheng Li
- Department of Infectious Diseases, Peking Union Medical College Hospital, Peking Union Medical College and Chinese Academy of Medical Sciences, Beijing 100730, China
| | - Lanjuan Li
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Jun Li
- Department of Infectious Disease, The First Affiliated Hospital with Nanjing Medical University, Nanjing 210029, China
| | - Xiaoju Lu
- Center of Infectious Diseases, West China Hospital of Sichuan University, Chengdu 610041, China
| | - Jiabin Li
- Department of Infectious Diseases, First Affiliated Hospital of Anhui Medical University, Hefei 230031, China
| | - Zhiwei Li
- Department of Infectious Diseases, Shengjing Hospital, Affiliated Hospital of China Medical University, Shenyang 110801, China
| | - Wenhong Zhang
- Department of Infectious Diseases, Institute of Infectious Diseases, Huashan Hospital, Fudan University, Shanghai 200040, China
| | - Yonghong Xiao
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Qinghua Meng
- Department of Severe Liver Diseases, Beijing Youan Hospital, Capital Medical University, Beijing 100069, China
| | - Yuqiang Mi
- Nankai University Second People's Hospital, Tianjin 300071, China
| | - Jia Shang
- Department of Infectious Disease, People's Hospital of Henan Province, Zhengzhou 450003, China
| | - Yunsong Yu
- Department of Infectious Diseases, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou 310020, China
| | - Yingren Zhao
- Department of Infectious Diseases, First Affiliated Hospital of Xi’an Jiaotong University, Xi’an 710061, China
| | - Caiyan Zhao
- Department of Infectious Diseases, Third Affiliated Hospital of Hebei Medical University, Shijiazhuang 050051, China
| | - Hong Zhao
- Department of Infectious Disease, Center for Liver Disease, Peking University First Hospital, Beijing 100034, China
| | - Jianrong Huang
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Jie Peng
- State Key Laboratory of Organ Failure Research, Guangdong Provincial Key Laboratory of Viral Hepatitis Research, Department of Infectious Diseases, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - Hong Tang
- Center of Infectious Diseases, West China Hospital of Sichuan University, Chengdu 610041, China
| | - Xiaoping Tang
- Research Institute of Infectious Diseases, Guangzhou Eighth People's Hospital, Guangzhou Medical University, Guangzhou 510060, China
| | - Jinhua Hu
- Liver Failure Treatment and Research Center, The Fifth Medical Center, China PLA General Hospital, Beijing 100039, China
| | - Bijie Hu
- Department of Infectious Diseases, Zhongshan Hospital of Fudan University, Shanghai 200032, China
| | - Wei Guo
- Department of Infectious Disease, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Bo Zheng
- Institute of Clinical Pharmacology, Peking University First Hospital, Beijing 100034, China
| | - Baiyi Chen
- Department of Infectious Diseases, The First Hospital of China Medical University, Shenyang 110002, China
| | - Yuexin Zhang
- Center of Infectious Diseases, First Affiliated Hospital of Xinjiang Medical University, Urumqi 830054, China
| | - Jia Wei
- Department of Infectious Disease, The Second People's Hospital, Kunming 650201, China
| | - Jifang Sheng
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Zhi Chen
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Diseases, The First Affiliated Hospital, School of Medicine, Zhejiang University, Hangzhou 310003, China
| | - Minggui Wang
- Department of Infectious Diseases, Institute of Infectious Diseases, Huashan Hospital, Fudan University, Shanghai 200040, China
| | - Qing Xie
- Department of Infectious Diseases, Ruijin Hospital, Shanghai Jiaotong University School of Medicine, Shanghai 200025, China
| | - Yuming Wang
- Department of Infectious Diseases, Southwest Hospital, Army Medical University, Chongqing 400038, China
| | - Fu-Sheng Wang
- Liver Failure Treatment and Research Center, The Fifth Medical Center, China PLA General Hospital, Beijing 100039, China
| | - Jinlin Hou
- State Key Laboratory of Organ Failure Research, Guangdong Provincial Key Laboratory of Viral Hepatitis Research, Department of Infectious Diseases, Nanfang Hospital, Southern Medical University, Guangzhou 510515, China
| | - Zhongping Duan
- Artificial Liver Center, Beijing Youan Hospital, Capital Medical University, Beijing 100069, China
| | - Lai Wei
- Beijing Key Laboratory of Hepatitis C and Immunotherapy for Liver Diseases, Peking University Hepatology Institute, Peking University People's Hospital, Beijing 100044, China
| | - Jidong Jia
- Liver Research Center, Beijing Friendship Hospital, Capital Medial University; Beijing Key Laboratory of Translational Medicine on Liver Cirrhosis & National Clinical Research Center for Digestive Diseases, Beijing 100050, China
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5
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Robinson E, Khuttan M, McFarland-Lesser I, Patel Z, Jones A. Calorie reformulation: a systematic review and meta-analysis examining the effect of manipulating food energy density on daily energy intake. Int J Behav Nutr Phys Act 2022; 19:48. [PMID: 35459185 PMCID: PMC9026919 DOI: 10.1186/s12966-022-01287-z] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 03/25/2022] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Dietary energy density is thought to be a contributor to obesity, but the extent to which different magnitudes and types of reductions to food energy density decreases daily energy intake is unclear. The primary objective was to systematically review and meta-analyse experimental studies that have examined the effect that manipulating energy density of food has on total daily energy intake. Secondary objectives were to examine moderators of the effect that altering energy density has on daily energy intake and effects on body weight. METHODS A systematic review and multi-level meta-analysis of studies on human participants that used an experimental design to manipulate the energy density of foods served and measured energy intake for a minimum of 1 day. RESULTS Thirty-one eligible studies sampling both children (n = 4) and adults (n = 27) contributed 90 effects comparing the effect of higher vs. lower energy density of served food on daily energy intake to the primary meta-analysis. Lower energy density of food was associated with a large decrease in daily energy intake (SMD = - 1.002 [95% CI: - 0.745 to - 1.266]). Findings were consistent across studies that did vs. did not manipulate macronutrient content to vary energy density. The relation between decreasing energy density and daily energy intake tended to be strong and linear, whereby compensation for decreases to energy density of foods (i.e. by eating more at other meals) was minimal. Meta-analysis of (n = 5) studies indicated that serving lower energy dense food tended to be associated with greater weight loss than serving higher energy dense food, but this difference was not significant (- 0.7 kg difference in weight change, 95% CIs: - 1.34, 0.04). CONCLUSIONS Decreasing the energy density of food can substantially reduce daily energy intake and may therefore be an effective public health approach to reducing population level energy intake. TRIAL REGISTRATION Registered on PROSPERO ( CRD42020223973 ).
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Affiliation(s)
- Eric Robinson
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK.
| | - Mercedes Khuttan
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - India McFarland-Lesser
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - Zina Patel
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
| | - Andrew Jones
- Department of Psychology, Eleanor Rathbone Building, University of Liverpool, Liverpool, L69 7ZA, UK
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6
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Brunstrom JM, Schatzker M. Micronutrients and food choice: A case of 'nutritional wisdom' in humans? Appetite 2022; 174:106055. [PMID: 35447161 DOI: 10.1016/j.appet.2022.106055] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 12/25/2022]
Abstract
Many reports show that non-human animals have the ability to select foods based on their micronutrient composition. However, it is unclear whether humans also have this ability, and we have lacked appropriate methods to investigate this question. In response to this challenge, we developed an approach that derives evidence from patterns of choices across a range of food images. In two studies (Study 1, N = 45; Study 2, N = 83) adults selected one of two pairs of fruits and vegetables in a series of trials (N = 210). Consistent with variety seeking, they preferred 'varied' over 'monotonous' pairs (same-food pairs were less attractive). However, and even after controlling for explicit nutritional knowledge (Study 2) and food energy density (Study 1 and 2), we observed a significant tendency to select pairings that offered: i) greater total micronutrient intake and ii) greater 'micronutrient complementarity' (MC), i.e., a broader range of micronutrients. In a separate analysis, a similar pattern was observed in two-component meals (e.g., steak and fries) drawn from a large national nutrition survey in the UK (1086 records). Specifically, the MC of these meals was greater than would be predicted by chance (p < .0001) and when a meal provided an excess of micronutrients (>100% daily recommended amount) then this occurred less often than by chance (p < .0001), i.e., 'micronutrient redundancy' was avoided. Together, this work provides new evidence that micronutrient composition influences food choice (a form of 'nutritional wisdom') and it raises questions about whether nutritional requirements are otherwise met through dietary 'variety seeking'. In turn, it also exposes the potential for a complexity in human dietary decision making that has not been recognised previously.
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Affiliation(s)
- Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | - Mark Schatzker
- Modern Diet and Physiology Research Center, Affiliated with Yale School of Medicine, Yale University, USA
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7
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Carolan MS. What is driving consumer food waste: Socio-material assemblages of household consumption practices. Appetite 2021; 166:105478. [PMID: 34182064 DOI: 10.1016/j.appet.2021.105478] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 10/21/2022]
Abstract
This paper challenges conventional understandings of how we think about consumer food waste by investigating the food purchasing/wasting views and practices of 102 Colorado (USA) residents (67 households). The methods used in this study included the triangulation of surveys, self-reported pictures of food waste and related daily reports over a two-week period, and focus groups. Understanding who is, and what are, driving food waste is important if the aim is to create policy interventions that meaningfully mitigate loss. This paper approaches concepts like consumer sovereignty and agency through a non-essentialist lens, which is to say it repositions food waste as a mode of ordering as opposed to an outcome of discrete, self-evident products-e.g., attitudes, autonomous consumers. Doing this opens the analysis up to connections that might otherwise go unrecognized when those categories are assumed to be absolute and obvious. After presenting numerical data gleaned from online surveys, findings are organized around the following themes: humans-as-assemblage; storage devices-as-assemblage; and mobility-as-assemblage. The paper concludes synthesizing these themes while suggesting interventions mindful of these fluid socio-material coming-togethers.
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Affiliation(s)
- Michael S Carolan
- Department of Sociology, College of Liberal Arts, C138 Clark, Colorado State University, Fort Collins, CO, 80523-1784, USA.
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8
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Eating rate and food intake are reduced when a food is presented in an ‘unusual’ meal context. Appetite 2020; 154:104799. [DOI: 10.1016/j.appet.2020.104799] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 07/01/2020] [Accepted: 07/03/2020] [Indexed: 01/13/2023]
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9
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Embling R, Pink AE, Lee MD, Price M, Wilkinson LL. Consumer perception of food variety in the UK: an exploratory mixed-methods analysis. BMC Public Health 2020; 20:1449. [PMID: 32972376 PMCID: PMC7517603 DOI: 10.1186/s12889-020-09548-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 09/15/2020] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND 'Food variety' is a key term that is frequently used in dietary guidelines around the world. Consuming a variety of foods - be it within a meal, across meals, or as part of the whole diet - is one factor that has been shown to increase food intake. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today's 'obesogenic' environment. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. METHODS In an online study (N = 240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term 'food variety'. They were unaware of the research aim. RESULTS Using a mixed methods approach, directed content analysis of these data showed that individuals referenced multiple forms of variety in the presence of food photographs. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. CONCLUSIONS These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake.
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Affiliation(s)
- Rochelle Embling
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK.
| | - Aimee E Pink
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
- School of Social Sciences, Nanyang Technological University, Singapore, 639818, Singapore
| | - Michelle D Lee
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
| | - Menna Price
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
| | - Laura L Wilkinson
- Department of Psychology, College of Human and Health Sciences, Swansea University, Swansea, SA2 8PP, UK
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10
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McLeod C, James L, Brunstrom J, Witcomb G. The influence of expected satiety on portion size selection is reduced when food is presented in an ‘unusual’ meal context. Appetite 2020; 147:104550. [DOI: 10.1016/j.appet.2019.104550] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 11/10/2019] [Accepted: 12/03/2019] [Indexed: 01/02/2023]
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Attuquayefio T, Parish S, Rogers PJ, Brunstrom JM. No evidence of flavour-nutrient learning in a two-week 'home exposure' study in humans. Appetite 2020; 147:104536. [PMID: 31765687 DOI: 10.1016/j.appet.2019.104536] [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: 06/19/2019] [Revised: 11/19/2019] [Accepted: 11/20/2019] [Indexed: 10/25/2022]
Abstract
Flavour-nutrient learning is robust in animals but remains elusive in humans. Recent evidence suggests flavour-nutrient learning may be more likely to occur with beverages that contain relatively few calories (compared to no calories), while others show that learned associations can influence satiation, without an effect on preference. The objective of this research was to determine whether acquired liking for a caloric drink could be observed in a 'home learning' context over 2 weeks, and whether it is impacted by viscosity. In combination, we also explored changes in learning relating to fullness and expected satiety. In a double-blind study, participants (N = 83; BMI = 23.3 kg/m2) were randomly allocated to one of four groups differing in either calories (0 kcal vs. 112.5 kcal) or viscosity (low vs. high) and consumed a novel-flavoured drink over 15 days. Measures of flavour (10 ml sample) and beverage liking, grip force (a measure of beverage reward value), fullness, and expected satiety were taken at the start and the end of the study. While the high-viscous beverages were less liked (M = 40.3 mm, SD = 24.7) than the low viscous beverages (M = 64.4 mm, SD = 15.3; p = .022), there was no evidence that repeated exposure to a calorie-containing beverage impacted subsequent liking for the flavour (p = .115) or for the beverage (p = .448), grip force (ps > .26), fullness, and expected satiety (ps > .12). Accordingly, we conclude that we found no evidence of flavour-nutrient learning and flavour-satiety learning. This null finding accords with previous observations indicating that humans do not acquire flavour-nutrient associations as readily as some non-human animals.
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Affiliation(s)
- Tuki Attuquayefio
- Department of Psychiatry, Yale University School of Medicine, 300 George Street, New Haven, CT, 06511, USA.
| | - Suzy Parish
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, 12a Priory Rd, Bristol, BS8 1TU, UK
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12
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McCrickerd K, Tang CS, Forde CG. The independent and combined impact of front-of-pack labelling and sensory quality on calorie estimations and portion selection of commercial food products. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103766] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Brugaillères P, Issanchou S, Nicklaus S, Chabanet C, Schwartz C. Caloric compensation in infants: developmental changes around the age of 1 year and associations with anthropometric measurements up to 2 years. Am J Clin Nutr 2019; 109:1344-1352. [PMID: 30997507 DOI: 10.1093/ajcn/nqy357] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 11/19/2018] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND Previous results based on dietary recall suggest that the ability to adjust eaten quantities to food energy density (ED) may deteriorate around the age of 1 y. However, this hypothesis has not been investigated experimentally. OBJECTIVES The first aim of the study was to describe changes in the short-term caloric compensation ability of infants around the age of 1 y. We expected a decrease in this ability with age. The second aim was to identify individual factors [e.g., breastfeeding duration, body mass index (BMI) z-score, and change in BMI z-score] related to interindividual variations in caloric compensation ability. METHODS We adapted the preload paradigm to calculate a COMPX score. The measure was performed in the laboratory at 11 and 15 mo. The parent offered a food preload that was either low or high in ED (LED = 33 kcal/100 g or HED = 97.9 kcal/100 g, respectively), followed by an ad libitum meal after 25 min. The infants were measured and weighed. Information about the infants' milk-feeding history was collected. RESULTS We obtained COMPX scores at 11 and 15 mo for 31 infants (12 females). As hypothesized, the caloric compensation ability significantly decreased with age (COMPX11 = 52% ± 133%; COMPX15 = -14% ± 151%; P = 0.03). The more the COMPX score decreased, the more the BMI z-score between 11 and 15 mo increased (P = 0.03) and the higher the BMI z-score was at 2 y (P = 0.03). No associations were found between COMPX scores and breastfeeding duration (all P > 0.60). CONCLUSIONS Caloric compensation ability decreases between 11 and 15 mo. This decrease is associated with a larger increase in weight status from 11 to 15 mo and a higher weight status at 2 y. This study calls for further research to better understand the early determinants of caloric compensation ability. This trial was registered at www.clinicaltrials.gov as NCT03409042 (https://clinicaltrials.gov/ct2/show/NCT03409042).
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Affiliation(s)
- Pauline Brugaillères
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Sylvie Issanchou
- 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
| | - Claire Chabanet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Camille Schwartz
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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Brunstrom JM, Cheon BK. Do humans still forage in an obesogenic environment? Mechanisms and implications for weight maintenance. Physiol Behav 2018; 193:261-267. [DOI: 10.1016/j.physbeh.2018.02.038] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 02/15/2018] [Accepted: 02/16/2018] [Indexed: 12/23/2022]
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15
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The convergence of psychology and neurobiology in flavor-nutrient learning. Appetite 2018; 122:36-43. [DOI: 10.1016/j.appet.2017.03.048] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 03/27/2017] [Accepted: 03/30/2017] [Indexed: 12/15/2022]
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16
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Archundia Herrera MC, Subhan FB, Chan CB. Dietary Patterns and Cardiovascular Disease Risk in People with Type 2 Diabetes. Curr Obes Rep 2017; 6:405-413. [PMID: 29063379 DOI: 10.1007/s13679-017-0284-5] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
PURPOSE OF REVIEW The primary objective of this review is to identify dietary patterns with beneficial effects on cardiovascular health of adults with type 2 diabetes. RECENT FINDINGS The prevalence of diabetes is increasing globally. People with diabetes have a greater risk for cardiovascular disease. Mediterranean diet, dietary approaches to stop hypertension diet, vegetarian diet, traditional Korean diet, Japanese diet, and low-glycemic-index diet can reduce cardiovascular disease risk in people with diabetes. Dietary intake is a key modifiable factor in the management of diabetes and plays a significant role in limiting the incidence of cardiovascular diseases.
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Affiliation(s)
- M Carolina Archundia Herrera
- Department of Agriculture, Food and Nutritional Science, Alberta Diabetes Institute, University of Alberta, 6-002 Li Ka Shing Centre for Health Innovation Research, Edmonton, AB, T6G 2E1, Canada
| | - Fatheema B Subhan
- Department of Agriculture, Food and Nutritional Science, Alberta Diabetes Institute, University of Alberta, 6-002 Li Ka Shing Centre for Health Innovation Research, Edmonton, AB, T6G 2E1, Canada
| | - Catherine B Chan
- Department of Agriculture, Food and Nutritional Science, Alberta Diabetes Institute, University of Alberta, 6-002 Li Ka Shing Centre for Health Innovation Research, Edmonton, AB, T6G 2E1, Canada.
- Department of Physiology, Alberta Diabetes Institute, University of Alberta, 6-002 Li Ka Shing Centre for Health Innovation Research, Edmonton, AB, T6G 2E1, Canada.
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Brunstrom JM, Drake ACL, Forde CG, Rogers PJ. Undervalued and ignored: Are humans poorly adapted to energy-dense foods? Appetite 2017; 120:589-595. [PMID: 29038018 DOI: 10.1016/j.appet.2017.10.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/10/2017] [Accepted: 10/10/2017] [Indexed: 11/28/2022]
Abstract
In many species the capacity to accurately differentiate the energy density (kcal/g) of foods is critical because it greatly improves efficiency in foraging. In modern humans this ability remains intact and is expressed in a selective preference for types of fruit and vegetables that contain more calories. However, humans evolved consuming these low energy-dense foods (typically < 1.75 kcal/g) and it remains unclear whether they can also discriminate more energy-dense foods that now feature in modern Western diets. In two experiment participants (both N = 40) completed four tasks that assessed the 'value' of different sets of 22 foods that ranged in energy density (0.1 kcal/g-5.3 kcal/g and range 0.1 kcal/g to 6.2 kcal/g in Experiment 1 and 2, respectively). In Experiment 1 three measures (expected fullness, calorie estimation, and food choice), and in foods less than approximately 1.5 kcal/g (typically fruits and vegetables), the relationship between perceived value and energy density is linear. Above this, we observed clear compressive functions, indicating relative and progressive undervaluation of higher energy-dense foods. The fourth task (rated liking) failed to provide evidence for any relationship with energy density. In Experiment 2 the same pattern was replicated in measures of expected fullness, and in two different assessments of subjective calorie content. Consistent with the concept of 'evolutionary discordance,' this work indicates that modern human physiology is poorly adapted to evaluate foods that have a historically unusual (high) energy density. This has implications both for our understanding of how 'modern' energy-dense foods affect choice and energy intake, and for strategies aimed at removing calories from highly energy-rich foods.
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Affiliation(s)
- Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, UK.
| | - Alex C L Drake
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, UK
| | - Ciarán G Forde
- Singapore Institute for Clinical Sciences, Brenner Centre for Molecular Medicine, 30 Medical Drive, 117609, Singapore
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, 12a Priory Road, Bristol, BS8 1TU, UK
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Gibney MJ, Forde CG, Mullally D, Gibney ER. Ultra-processed foods in human health: a critical appraisal. Am J Clin Nutr 2017; 106:717-724. [PMID: 28793996 DOI: 10.3945/ajcn.117.160440] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 07/12/2017] [Indexed: 11/14/2022] Open
Abstract
The NOVA classification of foods proposes 4 categories: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods and drinks (UPFDs). It is argued that the latter relies heavily on modifications to foods, resulting in enhanced amounts of salt, added sugar, and fat as well as the use of additives in an attempt to make this food category highly palatable. It further argues that controlling food processing, rather than examining nutrients, should be foremost in shaping nutrition policy. This commentary challenges many of the basic arguments of using the NOVA food classification system to examine the link between food and health. We believe that there is no evidence to uphold the view that UPFDs give rise to hyperpalatable foods associated with a quasi-addictive effect and that the prevailing European Union and US data fail to uphold the assertion that UPFDs, which dominate energy intake, give rise to dietary patterns that are low in micronutrients. With regard to the use of the NOVA food classification in the development of food-based dietary guidelines, we show that the very broad definition of UPFDs makes this impossible. Finally, the available evidence does not support the view that the globalization of food is the driver of increased intakes of UPFDs in low- to middle-income countries but rather that this is driven by small indigenous companies. On balance, therefore, there seems to be little advantage from the use of the NOVA classification compared with the current epidemiologic approach, which relies on the linkage of nutrient intakes to chronic disease with subsequent identification of foods that merit consideration in public health nutrition strategies.
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Affiliation(s)
- Michael J Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Ciarán G Forde
- Clinical Nutrition Research Centre, A*STAR Singapore Institute for Clinical Sciences, and.,National University Health System, Centre for Translational Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Deirdre Mullally
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Eileen R Gibney
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland;
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Myers KP. Sensory-specific satiety is intact in rats made obese on a high-fat high-sugar choice diet. Appetite 2017; 112:196-200. [DOI: 10.1016/j.appet.2017.01.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 01/06/2017] [Accepted: 01/11/2017] [Indexed: 12/22/2022]
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Abstract
Health nudge interventions to steer people into healthier lifestyles are increasingly applied by governments worldwide, and it is natural to look to such approaches to improve health by altering what people choose to eat. However, to produce policy recommendations that are likely to be effective, we need to be able to make valid predictions about the consequences of proposed interventions, and for this, we need a better understanding of the determinants of food choice. These determinants include dietary components (e.g. highly palatable foods and alcohol), but also diverse cultural and social pressures, cognitive-affective factors (perceived stress, health attitude, anxiety and depression), and familial, genetic and epigenetic influences on personality characteristics. In addition, our choices are influenced by an array of physiological mechanisms, including signals to the brain from the gastrointestinal tract and adipose tissue, which affect not only our hunger and satiety but also our motivation to eat particular nutrients, and the reward we experience from eating. Thus, to develop the evidence base necessary for effective policies, we need to build bridges across different levels of knowledge and understanding. This requires experimental models that can fill in the gaps in our understanding that are needed to inform policy, translational models that connect mechanistic understanding from laboratory studies to the real life human condition, and formal models that encapsulate scientific knowledge from diverse disciplines, and which embed understanding in a way that enables policy-relevant predictions to be made. Here we review recent developments in these areas.
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König LM, Giese H, Schupp HT, Renner B. The Environment Makes a Difference: The Impact of Explicit and Implicit Attitudes as Precursors in Different Food Choice Tasks. Front Psychol 2016; 7:1301. [PMID: 27621719 PMCID: PMC5002409 DOI: 10.3389/fpsyg.2016.01301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Accepted: 08/15/2016] [Indexed: 11/13/2022] Open
Abstract
Studies show that implicit and explicit attitudes influence food choice. However, precursors of food choice often are investigated using tasks offering a very limited number of options despite the comparably complex environment surrounding real life food choice. In the present study, we investigated how the assortment impacts the relationship between implicit and explicit attitudes and food choice (confectionery and fruit), assuming that a more complex choice architecture is more taxing on cognitive resources. Specifically, a binary and a multiple option choice task based on the same stimulus set (fake food items) were presented to ninety-seven participants. Path modeling revealed that both explicit and implicit attitudes were associated with relative food choice (confectionery vs. fruit) in both tasks. In the binary option choice task, both explicit and implicit attitudes were significant precursors of food choice, with explicit attitudes having a greater impact. Conversely, in the multiple option choice task, the additive impact of explicit and implicit attitudes was qualified by an interaction indicating that, even if explicit and implicit attitudes toward confectionery were inconsistent, more confectionery was chosen than fruit if either was positive. This compensatory 'one is sufficient'-effect indicates that the structure of the choice environment modulates the relationship between attitudes and choice. The study highlights that environmental constraints, such as the number of choice options, are an important boundary condition that need to be included when investigating the relationship between psychological precursors and behavior.
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Affiliation(s)
- Laura M König
- Department of Psychology, University of Konstanz Konstanz, Germany
| | - Helge Giese
- Department of Psychology, University of Konstanz Konstanz, Germany
| | - Harald T Schupp
- Department of Psychology, University of Konstanz Konstanz, Germany
| | - Britta Renner
- Department of Psychology, University of Konstanz Konstanz, Germany
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Why can't we control our food intake? The downside of dietary variety on learned satiety responses. Physiol Behav 2016; 162:120-9. [DOI: 10.1016/j.physbeh.2016.04.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2015] [Revised: 03/31/2016] [Accepted: 04/02/2016] [Indexed: 12/19/2022]
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Palframan KM, Myers KP. Modern ‘junk food’ and minimally-processed ‘natural food’ cafeteria diets alter the response to sweet taste but do not impair flavor-nutrient learning in rats. Physiol Behav 2016; 157:146-57. [DOI: 10.1016/j.physbeh.2016.01.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 01/02/2016] [Accepted: 01/11/2016] [Indexed: 01/10/2023]
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The ad-libitum alcohol 'taste test': secondary analyses of potential confounds and construct validity. Psychopharmacology (Berl) 2016; 233:917-24. [PMID: 26680342 PMCID: PMC4751185 DOI: 10.1007/s00213-015-4171-z] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Accepted: 11/23/2015] [Indexed: 10/30/2022]
Abstract
RATIONALE Motivation to drink alcohol can be measured in the laboratory using an ad-libitum 'taste test', in which participants rate the taste of alcoholic drinks whilst their intake is covertly monitored. Little is known about the construct validity of this paradigm. OBJECTIVE The objective of this study was to investigate variables that may compromise the validity of this paradigm and its construct validity. METHODS We re-analysed data from 12 studies from our laboratory that incorporated an ad-libitum taste test. We considered time of day and participants' awareness of the purpose of the taste test as potential confounding variables. We examined whether gender, typical alcohol consumption, subjective craving, scores on the Alcohol Use Disorders Identification Test and perceived pleasantness of the drinks predicted ad-libitum consumption (construct validity). RESULTS We included 762 participants (462 female). Participant awareness and time of day were not related to ad-libitum alcohol consumption. Males drank significantly more alcohol than females (p < 0.001), and individual differences in typical alcohol consumption (p = 0.04), craving (p < 0.001) and perceived pleasantness of the drinks (p = 0.04) were all significant predictors of ad-libitum consumption. CONCLUSIONS We found little evidence that time of day or participant awareness influenced alcohol consumption. The construct validity of the taste test was supported by relationships between ad-libitum consumption and typical alcohol consumption, craving and pleasantness ratings of the drinks. The ad-libitum taste test is a valid method for the assessment of alcohol intake in the laboratory.
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Schiöth HB, Ferriday D, Davies SR, Benedict C, Elmståhl H, Brunstrom JM, Hogenkamp PS. Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake. Nutrients 2015; 7:5088-97. [PMID: 26115087 PMCID: PMC4516988 DOI: 10.3390/nu7075088] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 06/10/2015] [Accepted: 06/15/2015] [Indexed: 11/16/2022] Open
Abstract
Expectations about a food’s satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g), a high-energy-dense preload (94 kcal/100 g), or no preload. Subjects received ambiguous information about the preload’s satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = −0.61; p = 0.001). The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03). Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.
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Affiliation(s)
- Helgi B Schiöth
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Sarah R Davies
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Christian Benedict
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Helena Elmståhl
- Department of Food, Nutrition and Dietetics Uppsala University, Uppsala SE-751 24, Sweden.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
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