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Peiris S, Tobia MJ, Smith A, Grun E, Elyan R, Eslinger PJ, Yang QX, Karunanayaka P. Neural correlates of chocolate brand preference: A functional MRI study. J Neuroimaging 2024. [PMID: 38676308 DOI: 10.1111/jon.13203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/22/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
BACKGROUND AND PURPOSE Preferences can be developed for, or against, specific brands and services. Using two functional magnetic resonance imaging (fMRI) experiments, this study investigated two dissociable aspects of reward processing, craving and liking, in chocolate lovers. The goal was to further delineate the neural basis supporting branding effects using familiar chocolate (FC) and unfamiliar chocolate (UC) brand images. METHODS In the first experiment, subjects rated their subjective craving and liking on a scale of 1-5 (weak-strong) for each FC and UC image. In the second experiment, they performed a choice task between FC and UC images. RESULTS Both the craving and liking ratings were significantly greater for FC and were differentially correlated with choice behavior. Craving ratings predicted greater preference for UC, and liking ratings predicted greater preference for FC. A contrast of neural activity for UC versus FC choice trials revealed significantly greater activation for UC choices in the bilateral inferior frontal gyrus and right caudate head. Response times for the FC images were faster than UC images; fMRI activity in the ventromedial prefrontal cortex was significantly correlated with response times during FC trials, but not UC trials. These correlations were significantly different from each other at the group level. CONCLUSIONS The choices for branded chocolate products are driven by higher subjective reward ratings and lower neural processing demands.
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Affiliation(s)
- Senal Peiris
- Department of Radiology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
| | - Michael J Tobia
- Department of Radiology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
| | | | - Emily Grun
- Hershey Company, Hershey, Pennsylvania, USA
| | - Rommy Elyan
- Department of Radiology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
| | - Paul J Eslinger
- Department of Neurology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
| | - Qing X Yang
- Department of Radiology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
- Department of Neurosurgery, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
| | - Prasanna Karunanayaka
- Department of Radiology, Pennsylvania State University College of Medicine, Hershey, Pennsylvania, USA
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2
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Chiappini E, Massaccesi C, Korb S, Steyrl D, Willeit M, Silani G. Neural hyperresponsivity during the anticipation of tangible social and non-social rewards in autism spectrum disorder: a concurrent neuroimaging and facial electromyography study. Biol Psychiatry Cogn Neurosci Neuroimaging 2024:S2451-9022(24)00108-3. [PMID: 38642898 DOI: 10.1016/j.bpsc.2024.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/22/2024]
Abstract
BACKGROUND Atypical anticipation of social reward has been indicated to lie at the core of the social challenges faced by individuals with autism spectrum disorder (ASD). However, past research has yielded inconsistent results, often overlooking crucial characteristics of stimuli. Here, we investigated ASD reward processing using social and non-social tangible stimuli, carefully matched on several key dimensions. METHODS We examined the anticipation and consumption of social (interpersonal touch) and non-social (flavored milk) rewards in 25 high-functioning ASD and 25 neurotypical adult individuals. Besides subjective ratings of wanting and liking, we measured physical energetic expenditure to get the rewards, brain activity with neuroimaging, and facial reactions through electromyography, on a trial-by-trial basis. RESULTS ASD participants did not exhibit reduced motivation for social or non-social rewards; their subjective ratings, motivated efforts, and facial reactions were comparable to those of neurotypical participants. However, anticipation of higher-value rewards increased neural activation in lateral parietal cortices, sensorimotor regions and the orbitofrontal cortex. Moreover, ASD participants exhibited hyperconnectivity between frontal medial regions and occipital regions and the thalamus. CONCLUSIONS Individuals with ASD experiencing rewards with tangible characteristics, whether social or non-social, displayed typical subjective and objective motivational and hedonic responses. Notably, the observed hyperactivations in sensory and attentional nodes during anticipation suggest atypical sensory over-processing of forthcoming rewards rather than decreased reward value. While these atypicalities may not manifest in observable behavior here, they could impact real-life social interactions that require nuanced predictions, potentially leading to the misperception of ASD reduced interest in rewarding social stimuli.
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Affiliation(s)
- Emilio Chiappini
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria; Department of Psychology and Neurosciences, Leibniz Research Centre for Working Environment and Human Factors (IfADo), 44139 Dortmund, Germany.
| | - Claudia Massaccesi
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria; Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria
| | - Sebastian Korb
- Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria; Centre for Brain Science, Department of Psychology, University of Essex, CO4 3SQ Colchester, UK
| | - David Steyrl
- Department of Cognition, Emotion, and Methods in Psychology, University of Vienna, 1010 Vienna, Austria
| | - Matthäus Willeit
- Department of Psychiatry and Psychotherapy, Division of General Psychiatry, Medical University of Vienna, 1090 Vienna, Austria
| | - Giorgia Silani
- Department of Clinical and Health Psychology, University of Vienna, 1010 Vienna, Austria.
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3
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Clemente A, Kaplan TM, Pearce MT. Perceptual representations mediate effects of stimulus properties on liking for music. Ann N Y Acad Sci 2024; 1533:169-180. [PMID: 38319962 DOI: 10.1111/nyas.15106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2024]
Abstract
Perceptual pleasure and its concomitant hedonic value play an essential role in everyday life, motivating behavior and thus influencing how individuals choose to spend their time and resources. However, how pleasure arises from perception of sensory information remains relatively poorly understood. In particular, research has neglected the question of how perceptual representations mediate the relationships between stimulus properties and liking (e.g., stimulus symmetry can only affect liking if it is perceived). The present research addresses this gap for the first time, analyzing perceptual and liking ratings of 96 nonmusicians (power of 0.99) and finding that perceptual representations mediate effects of feature-based and information-based stimulus properties on liking for a novel set of melodies varying in balance, contour, symmetry, or complexity. Moreover, variability due to individual differences and stimuli accounts for most of the variance in liking. These results have broad implications for psychological research on sensory valuation, advocating a more explicit account of random variability and the mediating role of perceptual representations of stimulus properties.
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Affiliation(s)
- Ana Clemente
- Human Evolution and Cognition Research Group, University of the Balearic Islands, Palma de Mallorca, Spain
- Department of Cognition, Development and Educational Psychology, Institute of Neurosciences, University of Barcelona, Barcelona, Spain
- Cognition and Brain Plasticity Unit, Bellvitge Institute for Biomedical Research, L'Hospitalet De Llobregat, Spain
- School of Electronic Engineering and Computer Science, Queen Mary University of London, London, UK
| | - Thomas M Kaplan
- School of Electronic Engineering and Computer Science, Queen Mary University of London, London, UK
| | - Marcus T Pearce
- School of Electronic Engineering and Computer Science, Queen Mary University of London, London, UK
- Department of Clinical Medicine, Aarhus University, Aarhus, Denmark
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4
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Jaeger SR, Jin D, Roigard CM. Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese. Foods 2024; 13:567. [PMID: 38397544 PMCID: PMC10887787 DOI: 10.3390/foods13040567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/25/2024] Open
Abstract
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative to dairy cheese in a consumer taste test with 157 consumers in New Zealand. A case study approach used cream cheese (commercially available) as the focal product category (2 PBCA, 2 dairy) and implemented a multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). "Beyond liking" insights were established, including drivers of liking (sensory, non-sensory) and sensory drivers of non-sensory product associations. Two consumer segments were identified, of which the largest (n = 111) liked PBCA and dairy samples equally (6.5-6.7 of 9). In this PBCA Likers cluster, the key sensory drivers of liking were 'creamy/smooth mouthfeel', 'dissolves quickly in mouth', and 'sweet', while a significant penalty was associated with 'mild/bland flavour'. The non-sensory data contributed additional consumer insights, including the four samples being perceived as differently appropriate for 9 of 12 use situations, with PBCA being regarded as less appropriate. In the limited confines of this case on cream cheese, the findings show that PBCA need not be inferior to their dairy counterparts despite a general narrative to the contrary. Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.
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Affiliation(s)
- Sara R. Jaeger
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - Christina M. Roigard
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
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Prestwich A. A test of the Morality-Agency-Communion (MAC) model of respect and liking across positive and negative traits. Br J Psychol 2024; 115:51-65. [PMID: 37602833 DOI: 10.1111/bjop.12677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Accepted: 07/24/2023] [Indexed: 08/22/2023]
Abstract
The Morality-Agency-Communion (MAC) model of respect and liking suggests that traits linked with morality are important for respect and liking; traits related to competence or assertiveness are important for respect and traits related to warmth are important for liking. However, tests of this model have tended not to consider traits related to immorality, incompetence, lack of assertiveness or coldness. This study addressed this issue by utilizing a within-subjects design in which participants were required to rate their respect and liking for individuals with specific trait types across four categories (moral; competence; assertiveness; and warmth) at three levels (positive, negative and neutral). The central tenets of the MAC model were supported for 'positive' traits (morality, competence, assertiveness and warmth). However, for 'negative' traits (immorality, incompetence and lack of assertiveness), individuals were similarly not liked and not respected. Individuals who were cold were respected more than liked. The findings of this study extend the MAC model by indicating that the amount that individuals are respected versus liked depends not only on trait type but also whether a trait is positive or negative.
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6
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Rivera GN, Kim J, Kelley NJ, Hicks J, Schlegel RJ. Liking Predicts Judgments of Authenticity in Real-Time Interactions More Robustly Than Personality States or Affect. Pers Soc Psychol Bull 2024:1461672231218758. [PMID: 38193399 DOI: 10.1177/01461672231218758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2024]
Abstract
We conducted three studies involving small group interactions (N = 622) that examined whether Big Five personality states, affect, and/or liking predict judgments of others' authenticity. Study 1 (n = 119) revealed that neither self-rated personality states nor affect predicted other-rated authenticity. Instead, other-rated liking was the only predictor of other-rated authenticity. Study 2 (n = 281) revealed that other-rated personality states and affect were significant predictors of other-rated authenticity, but other-rated liking was a more important factor in predicting other-rated authenticity than specific behaviors or affect. Based on these results, Study 3 (n = 222) examined whether experimental manipulation of likability had a causal effect on other-ratings of authenticity. Likable actors were indeed judged as more authentic. Together, this suggests that we judge people we like as more authentic and that likability may be more important than the "objective" content of behavior.
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Zandstra EH, Polet IA, Zeinstra GG, Wanders AJ, Dijksterhuis GB. Satiating Capacity of Plant-Based Meat in Realistic Meal Contexts at Home. Foods 2023; 12:4280. [PMID: 38231762 DOI: 10.3390/foods12234280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/22/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Plant-based meat substitutes replacing animal meat can potentially support the transition towards more sustainable diets. To enable the required transition, consumer acceptance of plant-based meat is essential. An important aspect of this is the feeling of satiety or being full after eating. This study determined the satiating capacity of both plant-based meat and animal meat in 60 adults under real-life in-home conditions. Participants consumed four fixed ready-to eat meals for lunch at home once per week. Two types of Indian curry with 'chicken' were investigated as well as two types of pasta Bolognese with 'minced meat'. The two 'chicken' dishes and the two 'minced meat' dishes had the same recipe except for a gram-for-gram swap (125 g each) of either animal meat (chicken breast and minced meat) or plant-based (soy) meat. Results showed no difference in the satiating power of an animal meat dish and a plant-based meat dish when these were eaten as part of a full lunch meal at home. In addition, the meals did not result in energy nor macronutrient compensation during the rest of the day after consuming the meals. This occurred despite the caloric differences of the meals as a result of the real-life conditions (i.e., a lower energy content of the pasta with plant-based meat compared to the other meals). We conclude that meals with plant-based meat can be as satiating as meals with animal meat.
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Affiliation(s)
- Elizabeth H Zandstra
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
- Human Nutrition & Health, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Ilse A Polet
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Gertrude G Zeinstra
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Anne J Wanders
- Unilever Foods Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Garmt B Dijksterhuis
- Wageningen Food and Biobased Research, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Department Experimental Psychology, Utrecht University, Heidelberglaan 1, 3584 CS Utrecht, The Netherlands
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8
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Berridge KC. Separating desire from prediction of outcome value. Trends Cogn Sci 2023; 27:932-946. [PMID: 37543439 PMCID: PMC10527990 DOI: 10.1016/j.tics.2023.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/10/2023] [Accepted: 07/14/2023] [Indexed: 08/07/2023]
Abstract
Individuals typically want what they expect to like, often based on memories of previous positive experiences. However, in some situations desire can decouple completely from memories and from learned predictions of outcome value. The potential for desire to separate from prediction arises from independent operating rules that control motivational incentive salience. Incentive salience, or 'wanting', is a type of mesolimbic desire that evolved for adaptive goals, but can also generate maladaptive addictions. Two proof-of-principle examples are presented here to show how motivational 'wanting' can soar above memory-based predictions of outcome value: (i) 'wanting what is remembered to be disgusting', and (ii) 'wanting what is predicted to hurt'. Consequently, even outcomes remembered and predicted to be negatively aversive can become positively 'wanted'. Similarly, in human addictions, people may experience powerful cue-triggered cravings for outcomes that are not predicted to be enjoyable.
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Affiliation(s)
- Kent C Berridge
- Department of Psychology, University of Michigan, Ann Arbor, MI 48109, USA.
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9
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Kraus J, Výborová E, Silani G. The effect of intranasal oxytocin on social reward processing in humans: a systematic review. Front Psychiatry 2023; 14:1244027. [PMID: 37779612 PMCID: PMC10536251 DOI: 10.3389/fpsyt.2023.1244027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Understanding the neurobiology of social reward processing is fundamental, holding promises for reducing maladaptive/dysfunctional social behaviors and boosting the benefits associated with a healthy social life. Current research shows that processing of social (vs. non-social) rewards may be driven by oxytocinergic signaling. However, studies in humans often led to mixed results. This review aimed to systematically summarize available experimental results that assessed the modulation of social reward processing by intranasal oxytocin (IN-OXY) administration in humans. The literature search yielded 385 results, of which 19 studies were included in the qualitative synthesis. The effects of IN-OXY on subjective, behavioral, and (neuro)physiological output variables are discussed in relation to moderating variables-reward phase, reward type, onset and dosage, participants' sex/gender, and clinical condition. Results indicate that IN-OXY is mostly effective during the consumption ("liking") of social rewards. These effects are likely exerted by modulating the activity of the prefrontal cortex, insula, precuneus, anterior cingulate cortex, amygdala, and striatum. Finally, we provide suggestions for designing future oxytocin studies. Systematic review registration https://www.crd.york.ac.uk/prospero/display_record.php?ID=CRD42021278945, identifier CRD42021278945.
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Affiliation(s)
- Jakub Kraus
- Department of Clinical and Health Psychology, Faculty of Psychology, University of Vienna, Vienna, Austria
- Department of Psychology, Faculty of Arts, Comenius University in Bratislava, Bratislava, Slovakia
- Department of Psychology, Faculty of Social Studies, Masaryk University, Brno, Czechia
| | - Eliška Výborová
- Department of Psychology, Faculty of Social Studies, Masaryk University, Brno, Czechia
- Faculty of Psychology and Neuroscience, Maastricht University, Maastricht, Netherlands
| | - Giorgia Silani
- Department of Clinical and Health Psychology, Faculty of Psychology, University of Vienna, Vienna, Austria
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He J, Mazzù MF, Baccelloni A. A 20-Country Comparative Assessment of the Effectiveness of Nutri-Score vs. NutrInform Battery Front-of-Pack Nutritional Labels on Consumer Subjective Understanding and Liking. Nutrients 2023; 15:2852. [PMID: 37447177 DOI: 10.3390/nu15132852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The incidence of overweight and obesity has generated significant concerns among European consumers and institutions. As part of a set of measures undertaken, the European Union (EU) called for one harmonized mandatory front-of-pack nutritional label (FOPL) to improve consumer food nutritional knowledge and encourage healthier and more informed food choices. Different types of FOPLs, ranging from nutrient-specific labels-such as the NutrInform Battery-to summary labels-such as the Nutri-Score-have been developed and introduced in different markets, reporting different degrees of effectiveness in terms of understanding. The aim of this study is to provide actionable insights by analyzing a specific part of the complex consumers' decision-making process in food when aided by FOPLs. Adopting a between-subject experiment on a sample of 4560 respondents in 20 EU member countries, the study compares the consumer subjective understanding and liking of two labels currently under examination by the EU bodies, the NutrInform Battery and the Nutri-Score. At an aggregated level, the results show that NutrInform Battery is more effective than Nutri-Score in improving consumer subjective understanding and leads to a higher liking towards the label. A detailed by-country analysis highlights either a superiority or a parity of NutrInform Battery for subjective understanding and liking. Theoretically, this study, through a large panel of respondents, adds the fundamental perspective on subjective understanding, complementing the findings of extant research on objective understanding, and further clarifies the role of liking as a complementary element in the food decision-making process toward heathier and more informed food choices. This might be of significant relevance in providing additional evidence that can be used by policymakers in their attempt toward the selection of a uniform FOPL at EU level.
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Affiliation(s)
- Jun He
- Department of Business and Management, Luiss University, 00197 Rome, Italy
| | | | - Angelo Baccelloni
- Department of Business Administration, Frank J. Guarini School of Business, John Cabot University, 00165 Rome, Italy
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Murphy E, North E, Nawaz S, Omigie D. The influence of music liking on episodic memory for rich spatiotemporal contexts. Memory 2023; 31:589-604. [PMID: 37083746 DOI: 10.1080/09658211.2022.2154367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/22/2023]
Abstract
It is thought that the presence of music influences episodic memory encoding. However, no studies have isolated the influence of music liking - the hedonic value listeners attribute to a musical stimulus - from that of the core affect induced by the presence of that music. In an online survey, participants rated musical excerpts in terms of how much they liked them, as well as in terms of felt valence, felt arousal and familiarity. These ratings were then used to inform the stimuli presented in an online episodic memory task which, across different scenarios, involved dragging cued objects to cued locations and then recalling details of what was moved, where they were moved to and the order of movements made. Our results showed an influence of liking and music-reward sensitivity on memory for what was moved, as well as a detrimental effect of arousing musical stimuli on memory for un-cued scenario details. Taken together, our study showcases the importance of episodic memory paradigms that involve rich spatiotemporal contexts and provides insights into how different aspects of episodic memory may be influenced by the presence of music.
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Affiliation(s)
- Ellen Murphy
- Department of Psychology, Goldsmiths University of London, London, UK
| | - E North
- Department of Psychology, Goldsmiths University of London, London, UK
| | - S Nawaz
- Department of Psychology, Goldsmiths University of London, London, UK
| | - D Omigie
- Department of Psychology, Goldsmiths University of London, London, UK
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12
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Zhu Y, Su Q, Jiao J, Kelanne N, Kortesniemi M, Xu X, Zhu B, Laaksonen O. Exploring the Sensory Properties and Preferences of Fruit Wines Based on an Online Survey and Partial Projective Mapping. Foods 2023; 12:foods12091844. [PMID: 37174382 PMCID: PMC10178241 DOI: 10.3390/foods12091844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 04/15/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
Non-grapefruits with unique sensory properties and potential health benefits provide added value to fruit wine production. This study aimed to explore consumers' fruit wine preferences and descriptors for the varied fruit wines. First, 234 consumers participated in an online survey concerning their preferences for different wines (grape, blueberry, hawthorn, goji, Rosa roxburghii, and apricot). In addition, their attitudes towards general health interests, food neophobia, alcoholic drinks, and sweetness were collected. Grape wine and blueberry wine were the most favored wines, and goji wine was the least liked fruit wine sample. Moreover, 89 consumers were invited to evaluate 10 commercial fruit wines by using partial projective mapping based on appearance, aroma, and flavor (including taste and mouthfeel) to obtain a comprehensive sensory characterization. Multifactor analysis results showed that consumers could differentiate the fruit wines. Participants preferred fruit wines with "sweet", "sour", and "balanced fragrance", whereas "bitter", "astringent", "deep appearance", and "medicinal fragrance" were not preferred. Attitudes toward health, food neophobia, alcohol, and sweetness had less influence than taste and aroma (sensory attributes) on the preferences for fruit wine products. More frequent self-reported wine usage resulted in higher consumption frequency and liking ratings compared to non-users. Overall, the main factors influencing consumer preference for fruit wines were the sensory characteristics of the products, especially the taste.
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Affiliation(s)
- Yuxuan Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Jingfang Jiao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Niina Kelanne
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Maaria Kortesniemi
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
| | - Xiaoqing Xu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, University of Turku, 20500 Turku, Finland
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13
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Kim S, Chung SJ. Hedonic plasticity of vegan burger patty in implicit or explicit reference frame conditions. J Sci Food Agric 2023; 103:2641-2652. [PMID: 36443991 DOI: 10.1002/jsfa.12362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/15/2022] [Accepted: 11/29/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The vegan food market is one of the fastest growing markets worldwide for ethical, environmental, and health reasons. However, vegan food is still relatively unfamiliar to Korean consumers. Their liking for vegan burger patties is in the early phase of development; thus, it is necessary to place the patties in an appropriate context or 'frame'. RESULTS We investigated consumer (n = 269) liking for vegan patty under different frame conditions. The implicit frame condition was manipulated by evaluating a target sample along with four other vegan or meat samples. Consumers were further divided into two explicit groups that were exposed to or not exposed to a video clip on ethical food consumption before evaluating the samples. A control group evaluated the target sample only. The results showed that the implicit frame formed during the sample evaluation had a stronger influence than the explicit frame created by the video clip. Perceived familiarity with the target vegan patty drastically decreased when evaluated with other meat samples and negatively influenced the liking for it. CONCLUSION The findings show that the type of samples evaluated sequentially together with the target vegan burger patty within the same session had a greater effect on the target sample than the information provided explicitly. To introduce the target vegan burger patty effectively to consumers who are relatively new to the vegan food product category such as Koreans, it is suggested that the product should be positioned under the category of vegan foods rather than the category of conventional burger patties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Seulgi Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, South Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, South Korea
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14
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Bodell LP, Racine SE. A mechanistic staging model of reward processing alterations in individuals with binge-type eating disorders. Int J Eat Disord 2023; 56:516-522. [PMID: 36519302 DOI: 10.1002/eat.23875] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 11/29/2022] [Accepted: 12/01/2022] [Indexed: 12/23/2022]
Abstract
Altered reward processing is thought to characterize binge-type eating disorders, but the exact nature of these alterations is unclear. A more fine-grained understanding of whether specific aspects of reward processing contribute to the development or maintenance of binge eating may point to new therapeutic targets and personalized treatments. The incentive sensitization theory of addiction proposes that repeated use of a substance increases the desire to approach a reward ('wanting') but not pleasure when consuming the reward ('liking'), suggesting that reward processes driving addiction change over time. We hypothesize that the same may be true for binge eating. Further, consistent with the maladaptive scaling hypothesis, reward processing may be heightened for multiple reinforcers in at-risk individuals but become tuned toward food once binge eating is initiated. In this article, we propose a mechanistic staging model of reward processing in binge-type eating disorders that synthesizes existing data and posits that alterations of reward processing depend on illness stage and reward type. We outline translational methods for testing key hypotheses and discuss clinical implications. Considering reward processing alterations in relation to illness stage has the potential to improve treatment outcomes by ensuring that the mechanisms targeted are personalized to the individual patient. PUBLIC SIGNIFICANCE: Individuals with binge-type eating disorders experience alterations in their desire for, and pleasure from, food. We believe that the exact nature of these alterations in reward processing change over the course of illness-from the at-risk state to an established illness. If true, treatments for binge-type eating disorders that target reward processing should be personalized to the illness stage of the patient.
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Affiliation(s)
- Lindsay P Bodell
- Department of Psychology, University of Western Ontario, London, Ontario, Canada
| | - Sarah E Racine
- Department of Psychology, McGill University, Montreal, Quebec, Canada
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15
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Dufner M, Krause S. On How to Be Liked in First Encounters: The Effects of Agentic and Communal Behaviors on Popularity and Unique Liking. Psychol Sci 2023; 34:481-489. [PMID: 36791767 DOI: 10.1177/09567976221147258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
When meeting other people for the first time, how should one behave in order to be liked? We investigated the effects of agentic and communal behaviors on two forms of being liked: popularity (being generally liked by others) and unique liking (being uniquely liked by specific interaction partners). In a round-robin study, 139 unacquainted German adults had dyadic conversations and provided liking ratings afterward. The conversations were recorded on video, and four agentic behaviors (leading, dominant, confident, boastful) and four communal behaviors (polite, benevolent, warm, friendly) were each rated by trained observers. Participants who generally showed agentic and communal behavior were also generally liked (popularity). When participants' level of communal, but not agentic, behavior exceeded their personal standards during an interaction, they were particularly well-liked by the respective interaction partner (unique liking). The behavioral predictors of being liked thus differ, depending on whether one focuses on popularity or unique liking.
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Affiliation(s)
- Michael Dufner
- Department of Psychology, University of Leipzig.,Department of Psychology, Witten/Herdecke University
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16
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Alvarez-Monell A, Subias-Gusils A, Mariné-Casadó R, Boqué N, Caimari A, Solanas M, Escorihuela RM. Impact of Calorie-Restricted Cafeteria Diet and Treadmill Exercise on Sweet Taste in Diet-Induced Obese Female and Male Rats. Nutrients 2022; 15:nu15010144. [PMID: 36615803 PMCID: PMC9823820 DOI: 10.3390/nu15010144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
The goal of the present study was to evaluate the sweet taste function in obese rats fed with a 30% calorie-restricted cafeteria diet (CAFR) and/or subjected to moderate treadmill exercise (12-17 m/min, 35 min, 5 days per week) for 9 weeks. A two-bottle preference test, a taste reactivity test, and a brief-access licking test were carried out when animals were aged 21 weeks; biometric and metabolic parameters were also measured along the interventions. Two separate experiments for females and males were performed. Behaviorally, CAF diet decreased sucrose intake and preference, as well as perceived palatability, in both sexes and decreased hedonic responses in males. Compared to the CAF diet, CAFR exerted a corrective effect on sweet taste variables in females by increasing sucrose intake in the preference test and licking responses, while exercise decreased sucrose intake in both sexes and licking responses in females. As expected, CAF diet increased body weight and Lee index and worsened the metabolic profile in both sexes, whereas CAFR diet ameliorated these effects mainly in females. Exercise had no noticeable effects on these parameters. We conclude that CAF diet might diminish appetitive behavior toward sucrose in both sexes, and that this effect could be partially reverted by CAFR diet in females only, while exercise might exert protective effects against overconsumption of sucrose in both sexes.
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Affiliation(s)
- Adam Alvarez-Monell
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
| | - Alex Subias-Gusils
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Department de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Roger Mariné-Casadó
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Noemi Boqué
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Antoni Caimari
- Eurecat, Centre Tecnològic de Catalunya, Technological Unit of Nutrition and Health, 43204 Reus, Spain
| | - Montserrat Solanas
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Department of Cell Biology, Physiology and Immunology, Faculty of Medicine, Universitat Autònoma de Barcelona, 08913 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
| | - Rosa M. Escorihuela
- Institut de Neurociències, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Department de Psiquiatria i Medicina Legal, Facultat de Medicina, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence: (M.S.); (R.M.E.); Tel.: +34-93-5811373 (M.S.); +34-93-5813296 (R.M.E.)
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17
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Tan SY, Tuli P, Thio G, Noel B, Marshall B, Yu Z, Torelli R, Fitzgerald S, Chan M, Tucker RM. A Systematic Review of Salt Taste Function and Perception Impairments in Adults with Chronic Kidney Disease. Int J Environ Res Public Health 2022; 19:ijerph191912632. [PMID: 36231932 PMCID: PMC9564527 DOI: 10.3390/ijerph191912632] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/27/2022] [Accepted: 09/29/2022] [Indexed: 05/15/2023]
Abstract
Individuals with chronic kidney disease (CKD) experience physiological changes that likely impair salt taste function and perception. Sodium restriction is a cornerstone of CKD management but dietary sodium plays an important role in food enjoyment and may interfere with compliance to this intervention. Therefore, confirming that taste deficits are present in CKD will improve our understanding of how taste deficits can affect intake, and inform dietary counselling in the future. A systematic review was conducted. Studies that included adults with CKD and healthy controls, and assessed salt taste sensitivity, perceived intensity, and/or hedonic ratings were included. Study quality was assessed using the Academy of Nutrition and Dietetics Evidence Analysis Library Quality Criteria Checklist: Primary Research. Of the 16 studies, the majority reported decreased salt taste sensitivity, but no consistent differences in intensity or hedonic ratings were observed. Higher recognition thresholds in CKD patients were associated with higher sodium intake, but results should be interpreted with caution as the measures used were subject to error in this population. In conclusion, salt taste sensitivity is decreased in CKD, but intensity and hedonic evaluations appear to be more robust. Given that hedonic assessments are better predictors of intake, and that salt taste preferences can be changed over time, dietary counselling for low-sodium intake is likely to be effective for this population.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
- Institute for Physical Activity and Nutrition (IPAN), Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
- Correspondence:
| | - Paridhi Tuli
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Giecella Thio
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Breannah Noel
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Bailey Marshall
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Zhen Yu
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Rachael Torelli
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Sarah Fitzgerald
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia
| | - Maria Chan
- Department of Nutrition and Dietetics, The St. George Hospital, Kogarah, NSW 2217, Australia
- Faculty of Science, Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia
| | - Robin M. Tucker
- Department of Food Science and Human Nutrition, Michigan State University, 2110 Anthony Hall, 474 S Shaw Lane, East Lansing, MI 48824, USA
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18
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Lu L, Zhang L, Wang L. The relationship between vocational college students' liking of teachers and learning engagement: A moderated mediation model. Front Psychol 2022; 13:998806. [PMID: 36172230 PMCID: PMC9511133 DOI: 10.3389/fpsyg.2022.998806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Accepted: 08/22/2022] [Indexed: 11/23/2022] Open
Abstract
To clarify the relationship between higher vocational students' liking of teachers and their learning engagement, based on the theory of social exchange, 1,279 vocational students in the Yangtze River Delta and the Pearl River Delta in China are used as the research objects. From the perspective of students and teachers, SPSS and AMOS are used to conduct a two-stage linear regression analysis. The results show that (1) students' liking of their teachers has a positive effect on learning engagement; (2) liking positively affects students' psychological empowerment; (3) liking of teachers indirectly influences learning engagement through psychological empowerment; (4) teacher's support positively moderates the indirect relationship between liking of teachers and learning engagement through psychological empowerment. This study attempts to provide practical guidance for college students to provide learning engagement.
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Affiliation(s)
- Lei Lu
- School of Business, Macau University of Science and Technology, Taipa, Macao SAR, China
| | - Luyao Zhang
- School of Business, Macau University of Science and Technology, Taipa, Macao SAR, China
| | - Longmei Wang
- Zhongshan Polytechnic, Zhongshan, China,*Correspondence: Longmei Wang,
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19
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Klimentidis YC, Newell M, van der Zee MD, Bland VL, May-Wilson S, Arani G, Menni C, Mangino M, Arora A, Raichlen DA, Alexander GE, Wilson JF, Boomsma DI, Hottenga JJ, de Geus EJ, Pirastu N. Genome-wide Association Study of Liking for Several Types of Physical Activity in the UK Biobank and Two Replication Cohorts. Med Sci Sports Exerc 2022; 54:1252-1260. [PMID: 35320144 PMCID: PMC9288543 DOI: 10.1249/mss.0000000000002907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
INTRODUCTION A lack of physical activity (PA) is one of the most pressing health issues today. Our individual propensity for PA is influenced by genetic factors. Stated liking of different PA types may help capture additional and informative dimensions of PA behavior genetics. METHODS In over 157,000 individuals from the UK Biobank, we performed genome-wide association studies of five items assessing the liking of different PA types, plus an additional derived trait of overall PA-liking. We attempted to replicate significant associations in the Netherlands Twin Register (NTR) and TwinsUK. Additionally, polygenic scores (PGS) were trained in the UK Biobank for each PA-liking item and for self-reported PA behavior, and tested for association with PA in the NTR. RESULTS We identified a total of 19 unique significant loci across all five PA-liking items and the overall PA-liking trait, and these showed strong directional consistency in the replication cohorts. Four of these loci were previously identified for PA behavior, including CADM2 , which was associated with three PA-liking items. The PA-liking items were genetically correlated with self-reported ( rg = 0.38-0.80) and accelerometer ( rg = 0.26-0.49) PA measures, and with a wide range of health-related traits. Each PA-liking PGS significantly predicted the same PA-liking item in NTR. The PGS of liking for going to the gym predicted PA behavior in the NTR ( r2 = 0.40%) nearly as well as a PGS based on self-reported PA behavior ( r2 = 0.42%). Combining the two PGS into a single model increased the r2 to 0.59%, suggesting that PA-liking captures distinct and relevant dimensions of PA behavior. CONCLUSIONS We have identified the first loci associated with PA-liking and extended our understanding of the genetic basis of PA behavior.
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Affiliation(s)
- Yann C. Klimentidis
- Department of Epidemiology and Biostatistics, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ
| | - Michelle Newell
- Department of Epidemiology and Biostatistics, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ
| | - Matthijs D. van der Zee
- Department of Biological Psychology, Vrije Universiteit Amsterdam, THE NETHERLANDS
- Amsterdam Public Health Institute, Amsterdam UMC, THE NETHERLANDS
| | - Victoria L. Bland
- Division of Geriatric Medicine, School of Medicine, University of Colorado Anschutz Medical Campus, Aurora, CO
| | - Sebastian May-Wilson
- Centre for Global Health Research, Usher Institute, University of Edinburgh, Edinburgh, UNITED KINGDOM
| | - Gayatri Arani
- Department of Epidemiology and Biostatistics, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ
| | - Cristina Menni
- Department of Twin Research and Genetic Epidemiology, King’s College London, London, UNITED KINGDOM
| | - Massimo Mangino
- Department of Twin Research and Genetic Epidemiology, King’s College London, London, UNITED KINGDOM
- NIHR Biomedical Research Centre at Guy’s and St Thomas’ Foundation Trust, London, UNITED KINGDOM
| | - Amit Arora
- Department of Epidemiology and Biostatistics, Mel and Enid Zuckerman College of Public Health, University of Arizona, Tucson, AZ
| | - David A. Raichlen
- Human and Evolutionary Biology Section, Department of Biological Sciences, University of Southern California, CA
| | - Gene E. Alexander
- Department of Psychology and Psychiatry, University of Arizona, Tucson, AZ
- Neuroscience and Physiological Sciences Graduate Inter-Disciplinary Programs, University of Arizona, Tucson, AZ
- Evelyn F. McKnight Brain Institute, University of Arizona, Tucson, AZ
- Arizona Alzheimer’s Consortium, AZ
| | - James F. Wilson
- Centre for Global Health Research, Usher Institute, University of Edinburgh, Edinburgh, UNITED KINGDOM
- MRC Human Genetics Unit, Institute of Genetic and Molecular Medicine, University of Edinburgh, Western General Hospital, Edinburgh, UNITED KINGDOM
| | - Dorret I. Boomsma
- Department of Biological Psychology, Vrije Universiteit Amsterdam, THE NETHERLANDS
- Amsterdam Public Health Institute, Amsterdam UMC, THE NETHERLANDS
| | - Jouke-Jan Hottenga
- Department of Biological Psychology, Vrije Universiteit Amsterdam, THE NETHERLANDS
- Amsterdam Public Health Institute, Amsterdam UMC, THE NETHERLANDS
| | - Eco J.C. de Geus
- Department of Biological Psychology, Vrije Universiteit Amsterdam, THE NETHERLANDS
- Amsterdam Public Health Institute, Amsterdam UMC, THE NETHERLANDS
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, University of Edinburgh, Edinburgh, UNITED KINGDOM
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20
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Guimond FA, Altman R, Vitaro F, Brendgen M, Laursen B. The Interchangeability of Liking and Friend Nominations to Measure Peer Acceptance and Friendship. Int J Behav Dev 2022; 46:358-367. [PMID: 36034647 PMCID: PMC9417047 DOI: 10.1177/01650254221084097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Two studies examine the convergence between measures of friendship and measures of liking in the assessment of friendship and peer acceptance. In the first study, 551 (301 boys and 250 girls) Canadian primary school children (ages 8 to 11) nominated friends and liked-most classmates. In the second study, 282 (127 boys and 155 girls) U.S. primary school children (ages 9 to 11) nominated friends and rated classmates on a sociometric preference scale. The results revealed considerable convergence in the assessment of friendship. Most 1st, 2nd, and 3rd ranked friends were also nominated and rated as liked-peers, suggesting that when measures of liking are used to identify friends, few top-ranked friendships are overlooked. There was less convergence in assessments of peer acceptance. Peer acceptance scores derived from friend nominations were more strongly correlated with peer acceptance scores derived from liking nominations than with those derived from sociometric preference ratings. We conclude that liking nominations accurately capture friendships, particularly best friendships. Friend nominations may be a suitable substitute for assessments of liking, but they are a poor substitute for assessments of sociometric preference.
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Affiliation(s)
| | - Robert Altman
- Department of Psychology, Florida Atlantic University, United-States
| | - Frank Vitaro
- School of Psycho-education, University of Montreal, Canada
- Ste. Justine Hospital Research Centre, Montreal, Canada
| | - Mara Brendgen
- Ste. Justine Hospital Research Centre, Montreal, Canada
- Department of Psychology, University of Quebec at Montreal, Canada
| | - Brett Laursen
- Department of Psychology, Florida Atlantic University, United-States
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21
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Tempesta T, Vecchiato D. An Explorative Analysis of the Influence of Landscape Visual Aesthetic Quality on Food Preferences in Italy: A Pilot Study. Foods 2022; 11:1779. [PMID: 35741975 DOI: 10.3390/foods11121779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 06/10/2022] [Accepted: 06/11/2022] [Indexed: 12/04/2022] Open
Abstract
As some previous research has highlighted, landscape characteristics are useful for improving the market share of some food products and the market power of companies in the agrifood sector. The purpose of this study is to verify whether the visual aesthetic quality of the landscape can influence food preferences and the willingness to pay for agrifood products. To this end, the preferences of 64 participants for three types of juice (orange, peach and pear) were analysed through a blind tasting experiment. Each participant tasted three pairs of fruit juices, one for each type of juice. The juices belonging to each pair were the same, but before tasting, the participants were shown two photos portraying the orchards where the fruits were produced, so participants were induced to think that the juices were different. The landscape associated with each pair of photographs had a different visual aesthetic quality (high or low). Participants were asked to provide three measures while tasting the juices: their overall juice assessment using a seven-point hedonic scale, the visual aesthetic quality of the photos on a seven-point Likert scale, and their willingness to pay as a percentage variation of the price that they usually pay to buy fruit juices. According to our results, the mean overall liking score and the mean willingness to pay percentage variation for the juices associated with a preferred landscape was higher and statistically different. Despite the need for further research, our results suggest that landscape acts as a proxy for quality in the evaluation of some food products and that the use of landscape photos could be a valid marketing strategy in agribusiness.
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22
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Hyldelund NB, Dalgaard VL, Byrne DV, Andersen BV. Why Being 'Stressed' Is 'Desserts' in Reverse-The Effect of Acute Psychosocial Stress on Food Pleasure and Food Choice. Foods 2022; 11:1756. [PMID: 35741954 DOI: 10.3390/foods11121756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/10/2022] [Accepted: 06/10/2022] [Indexed: 12/04/2022] Open
Abstract
The link between acute stress, food pleasure and eating behavior in humans by employing measures of individual reward mechanisms has not been investigated as of yet. Having these insights is key to understanding why many people experience a change in eating behavior when experiencing stress. Thirty-five Danes (mean age 21.71 years) underwent a stress-inducing and relaxation-inducing task based on a randomized cross-over study design. Both tasks were combined with the Leeds Food Preference Questionnaire, to investigate the effect of stress on specific measures of food reward. Furthermore, participants chose a snack, as a covert measure of actual food choice. The study found no effect on explicit liking, explicit wanting or relative preference. For implicit wanting, an effect was detected on high-fat sweet foods, with increasing scores for the stress-induced condition. Moreover, 54% chose a different snack following the stress-inducing condition. Interestingly, 14% chose to change their snack choice to no snack at all. Results suggest acute psychosocial stress can increase cravings for highly palatable foods for some, while for others an experience of loss of appetite prevails. Overall, this study points to a further understanding of why consumers have issues with making healthy food choices, ultimately affecting public health too.
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Abstract
Guided by the fostering relationships function of patient-centered communication (PCC), the present study utilized a 2 (high/low nonverbal immediacy) x 2 (high/low verbal immediacy) between-subjects experimental design to determine whether physician verbal and nonverbal immediacy influenced participant liking for physician, motivation to process a health message, and recall of the health message. An actor physician delivered a 3-4 minute video-recorded message, diagnosing U.S. adult participants, serving as analogue patients, with a health issue. The results indicated main effects for physician verbal immediacy and nonverbal immediacy on participant liking for physician and motivation such that participants had greater liking for the physician and motivation to do what the physician requested when the physician demonstrated greater verbal and nonverbal immediacy. However, physician verbal and nonverbal immediacy did not influence participants' recall. Physicians should consider displaying verbal and nonverbal immediacy to create a positive impression among patients, and to motivate patients to take steps to improve their health.
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Chamorro R, Kannenberg S, Wilms B, Kleinerüschkamp C, Meyhöfer S, Park SQ, Lehnert H, Oster H, Meyhöfer SM. Meal Timing and Macronutrient Composition Modulate Human Metabolism and Reward-Related Drive to Eat. Nutrients 2022; 14:562. [PMID: 35276920 DOI: 10.3390/nu14030562] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 01/25/2022] [Accepted: 01/25/2022] [Indexed: 12/15/2022] Open
Abstract
The ‘time-of-day’ modifies the metabolic response to meals, but less data exist on the diurnal variations in the hedonic drive to eat. In the present paper, we evaluate the effects of meal timing and macronutrient composition on metabolic responses and the homeostatic vs. hedonic regulation of appetite. In study 1, 84 young, healthy adults completed an online computer-based task assessing the homeostatic and hedonic drive to eat in the morning and evening. In study 2, 24 healthy, young men received 2 identical (850 kcal each) meals in the morning (8:45 h) and evening (18:00 h), of 2 experimental conditions: (i) regular carbohydrate (CH) meals (regular-CH), and (ii) high carbohydrate (high-CH) meals, containing 50 and 80% of energy from CHs, respectively. Serial blood samples were obtained, and the postprandial feelings of hunger, satiety, wanting and liking were assessed. Study 1 revealed a higher hedonic drive to eat in the evening compared to the morning. Study 2 confirmed this diurnal pattern of hedonic appetite regulation and, moreover, showed increased glucose and insulin responses to the evening meal. Postprandial ghrelin and leptin as well as feelings of hunger and satiety were not different between the mealtimes nor between the macronutrient conditions. In line with this, the homeostatic drive to eat was neither affected by the mealtime nor macronutrient composition. Increased the hedonic drive to eat in the evening may represent a vulnerability to palatable food and, thus, energy overconsumption. Together with lower evening glucose tolerance, these findings reflect an adverse metabolic constellation at the end of the day, especially after the ingestion of CH-rich foods.
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25
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Pedersen H, Beaulieu K, Finlayson G, Færch K, Jørgensen ME, Lewis JI, Lind MV, Lauritzen L, Quist JS. Food Reward after a Traditional Inuit or a Westernised Diet in an Inuit Population in Greenland. Nutrients 2022; 14:nu14030561. [PMID: 35276918 PMCID: PMC8839061 DOI: 10.3390/nu14030561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 01/14/2022] [Accepted: 01/22/2022] [Indexed: 12/17/2022] Open
Abstract
The food availability and dietary behaviours in Greenland have changed with increasing Westernisation. Food reward is an important driver of food choice and intake, which has not previously been explored in the Arctic population. The aim of this study was to explore differences in food reward after a four-week intervention period with a traditional Inuit diet (TID) or Westernised diet (WD) in Inuit populations in Northern and Western Greenland. This cross-sectional analysis included 44 adults (n = 20 after TID and n = 24 after WD). We assessed the food reward components, explicit liking and implicit wanting, using the Leeds Food Preference Questionnaire under standardised conditions 60 min after drinking a glucose drink as part of an oral glucose tolerance test after four weeks following a TID or WD. The food intake was assessed using food frequency questionnaires. The intervention groups differed only in implicit wanting for high-fat sweet foods, with higher implicit wanting among the participants following TID compared to WD. Both groups had lower explicit liking and implicit wanting for sweet relative to savoury foods and for high-fat relative to low-fat foods. This exploratory study can guide future studies in Inuit populations to include measures of food reward to better understand food intake in the Arctic.
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Affiliation(s)
- Hanne Pedersen
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Correspondence:
| | - Kristine Beaulieu
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Graham Finlayson
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
| | - Kristine Færch
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Department of Biomedical Sciences, University of Copenhagen, DK-2200 Copenhagen, Denmark
| | - Marit Eika Jørgensen
- National Institute of Public Health, University of Southern Denmark, Studiestræde 6, DK-1455 Copenhagen, Denmark;
- Clinical Epidemiology, Steno Diabetes Center Copenhagen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark
- Steno Diabetes Center Greenland, Dronning Ingrids Vej, Nuuk 3900, Greenland
| | - Jack Ivor Lewis
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Mads Vendelbo Lind
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Lotte Lauritzen
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-2200 Copenhagen N, Denmark; (J.I.L.); (M.V.L.); (L.L.)
| | - Jonas Salling Quist
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenahgen, Borgmester Ib Juuls Vej 83, DK-2730 Herlev, Denmark; (K.B.); (G.F.); (K.F.); (J.S.Q.)
- Appetite Control and Energy Balance Research, School of Psychology, University of Leeds, Leeds LS2 9JT, UK
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26
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Mastandrea S, Kennedy JM. Extension of Dancer's Legs: Increasing Angles Show Motion. Front Psychol 2022; 12:706004. [PMID: 35058830 PMCID: PMC8763676 DOI: 10.3389/fpsyg.2021.706004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Usain Bolt’s Lightning Bolt pose, one arm highly extended to one side, suggests action. Likewise, static pictures of animals, legs extended, show animation. We tested a new cue for motion perception—extension—and in particular extension of dancer’s legs. An experiment with pictures of a dancer finds larger angles between the legs suggest greater movement, especially with in-air poses and in lateral views. Leg positions graded from simply standing to very difficult front and side splits. Liking ratings (a small range) were more related to Difficulty ratings (a large range) than Movement ratings (a moderate range).
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Affiliation(s)
| | - John M Kennedy
- Department of Psychology, University of Toronto, Toronto, ON, Canada
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27
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Guyot E, Nazare JA, Oustric P, Robert M, Disse E, Dougkas A, Iceta S. Food Reward after Bariatric Surgery and Weight Loss Outcomes: An Exploratory Study. Nutrients 2022; 14:nu14030449. [PMID: 35276808 PMCID: PMC8840022 DOI: 10.3390/nu14030449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 12/20/2022] Open
Abstract
Changes in food preferences after bariatric surgery may alter its effectiveness as a treatment for obesity. We aimed to compare food reward for a comprehensive variety of food categories between patients who received a sleeve gastrectomy (SG) or a Roux-en-Y gastric bypass (RYGB) and to explore whether food reward differs according to weight loss. In this cross-sectional exploratory study, food reward was assessed using the Leeds Food Preference Questionnaire (LFPQ) in patients at 6, 12, or 24 months after SG or RYGB. We assessed the liking and wanting of 11 food categories. Comparisons were done regarding the type of surgery and total weight loss (TWL; based on tertile distribution). Fifty-six patients (30 SG and 26 RYGB) were included (women: 70%; age: 44.0 (11.1) y). Regarding the type of surgery, scores were not significantly different between SG and RYGB, except for ‘non-dairy products—without color’ explicit liking (p = 0.04). Regarding TWL outcomes, explicit liking, explicit wanting, and implicit wanting, scores were significantly higher for good responders than low responders for ‘No meat—High fat’ (post-hoc corrected p-value: 0.04, 0.03, and 0.04, respectively). Together, our results failed to identify major differences in liking and wanting between the types of surgery and tended to indicate that higher weight loss might be related to a higher reward for high protein-content food. Rather focus only on palatable foods, future studies should also consider a broader range of food items, including protein reward.
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Affiliation(s)
- Erika Guyot
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
- Institut Paul Bocuse Research Center, 69130 Lyon, France;
| | - Julie-Anne Nazare
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
| | - Pauline Oustric
- School of Psychology, University of Leeds, Leeds LS2 9JT, UK;
| | - Maud Robert
- Department of Digestive and Bariatric Surgery, Integrated Center for Obesity, Hospices Civils de Lyon, Hôpital Edouard Herriot, 69437 Lyon, France;
| | - Emmanuel Disse
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
| | | | - Sylvain Iceta
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec City, QC G1V 4G5, Canada
- Correspondence: ; Tel.: +1-(418)-656-8711
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28
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Pinsuwan A, Suwonsichon S, Chompreeda P, Prinyawiwatkul W. Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee. Foods 2022; 11:foods11020180. [PMID: 35053912 PMCID: PMC8774372 DOI: 10.3390/foods11020180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/28/2021] [Accepted: 01/07/2022] [Indexed: 12/10/2022] Open
Abstract
The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.
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Affiliation(s)
- Ammaraporn Pinsuwan
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Suntaree Suwonsichon
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
- Correspondence: or ; Tel.: +66-2-562-5017
| | - Penkwan Chompreeda
- Kasetsart University Sensory and Consumer Research Center (KUSCR), Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; (A.P.); (P.C.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA;
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29
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Racette CM, Drake MA. Consumer perception of natural hot-pepper cheeses. J Dairy Sci 2021; 105:2166-2179. [PMID: 34955270 DOI: 10.3168/jds.2021-20808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 10/01/2021] [Indexed: 11/19/2022]
Abstract
Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choice-based conjoint activity focused on HPC attributes. Subsequently, natural HPC were manufactured in duplicate with 5 different hot-pepper blends with a range of heat intensities and distinct color differences. Trained panel profiling and consumer-acceptance testing (n = 194 consumers) were conducted on the cheeses. Three clusters of consumers were identified from the online survey. Cluster 1 (n = 175) were traditional HPC consumers, and cluster 2 (n = 152) preferred milder HPC. Cluster 3 (n = 183) showed preference for spicier HPC as well as novel HPC, such as those made with habanero peppers or white Cheddar cheese. Conceptually, the overall ideal HPC was a Monterey Jack with medium-sized, multicolored pieces of jalapeno peppers and a medium heat and spiciness. Heat and spiciness intensity and type of cheese were the most important attributes. The 5 HPC used in consumer testing had a distinct range (low to high) of hot-pepper burn and heat intensity by trained panel profiling. Consumer overall liking increased as hot-pepper burn and heat intensity increased to a certain point, indicating HPC consumers may have an optimal point for heat and spiciness in HPC. Consumers also preferred HPC with multicolored pepper pieces over those with a single pepper color, consistent with survey results. Consumers who self-reported that they prefer mild- or medium-spicy foods (mild consumers) preferred HPC that were less intense in hot-pepper burn than consumers who self-reported preference for hot or spicy foods (hot consumers). Most HPC consumers preferred HPC with higher heat intensity and were also motivated by visual characteristics of HPC.
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Affiliation(s)
- C M Racette
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - M A Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606.
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30
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Tan SY, Hack C, Yu C, Rennick I, Ohanian J, Dezan M, Mott N, Manibo R, Tucker RM. Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications. Crit Rev Food Sci Nutr 2021; 63:2613-2625. [PMID: 34904473 DOI: 10.1080/10408398.2021.2015282] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Diet therapy for diabetes involves controlling carbohydrate intake in order to manage blood glucose concentrations. Simple carbohydrates, like sucrose, quickly and potently raise blood glucose when ingested, and are typically perceived as sweet. Sweetness is innately pleasurable and contributes to the positive hedonic evaluation of foods and beverages. There is some evidence to suggest that individuals with diabetes mellitus may be less able to detect sweetness, which could result in increased intake and, thus, more difficulty managing blood glucose. A systematic review that included PubMed, PsycInfo, and Embase databases was conducted. Inclusion criteria included observational studies that investigated the sweet taste function of adults with and without diabetes mellitus (Prospero CRD42021225058). The quality of the final included studies was assessed using the Academy of Nutrition and Dietetics' Evidence Analysis Library Quality Criteria Checklist: Primary Research tool. Eighteen studies that compared sweet taste thresholds, intensity ratings, or hedonic responses in adults both with and without diabetes were included. Differences in sweet taste thresholds, both detection and recognition, indicated that individuals with diabetes were less sensitive than healthy controls. The same findings were observed for intensity ratings. Only two studies examined hedonic responses; results were inconclusive.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia.,Institute for Physical Activity and Nutrition (IPAN), Deakin University, Burwood, Australia
| | - Caitlyn Hack
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Cindy Yu
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Isabella Rennick
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - James Ohanian
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Marina Dezan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Nicole Mott
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Rebecca Manibo
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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31
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Piochi M, Buonocore F, Spampani F, Torri L. Impact of COVID-19 lockdown on the perception of home meals and meal-related variables: a large-scale study within the Italian population during the acute phase of the pandemic. Food Qual Prefer 2021; 98:104488. [PMID: 34876781 PMCID: PMC8639481 DOI: 10.1016/j.foodqual.2021.104488] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 11/28/2021] [Accepted: 11/30/2021] [Indexed: 12/18/2022]
Abstract
Italy was the first European country struck by the COVID-19 epidemic and experienced a national lockdown. This study explored the effect of lockdown on the perception of any meals prepared and/or conducted at home (home meals) and investigated which variables played a role in this. A group of Italians (n=3,060) not suspected/diagnosed as having COVID-19 (18-91 years old; 33% males) completed an online survey during the first lockdown (April 2020). Liking for home meals either increased (51% of the population) or did not vary (43%), while it decreased for only 6% of respondents. Total meal intake similarly either increased (51%) or remained unchanged (33%). Core variables describing meal perception (Liking for meal, Pleasure in meal preparation, Meal duration, Meal Time, Overall food intake, Snack intake) were positively associated with each other. Two clusters with different perceptions of home meals were found, characterised by an increased appreciation (Cl1, 61%) and an unchanged appreciation (Cl2, 39%), respectively. In the acute phase of lockdown, increased meal pleasure was associated with home togetherness (not living alone), cooking with others more often, having high cooking dynamism (use of different kitchen tools, engaging in online food-related activities like using online recipe/website for cooking, use of ready-to-eat meal delivery), and being young, a student or a worker (Cl1). Conversely, Cl2 showed an unchanged meal pleasure, and it was mostly associated with living alone (before and during lockdown), being elderly, retired, widowed, having a low degree of cooking-related activities and dedicating a small weekly budget to food. Variables strictly describing the meal were discussed. Lockdown did not homogenously affect the population in terms of meal pleasure, and high enjoyment of meals was related to high meal involvement. Younger subjects seemed to be more resilient and appreciated meals more due to high cooking dynamism, food-related activities and togetherness. Public health policies could consider these outputs to set up interventions that use meal-dedication activities to increase meal pleasure in vulnerable targets or in subjects experiencing poorly appreciated diets in similar future stressful situations.
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Affiliation(s)
| | | | | | - Luisa Torri
- University of Gastronomic Sciences, Bra, Italy
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32
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Baccelloni A, Giambarresi A, Mazzù MF. Effects on Consumers' Subjective Understanding and Liking of Front-of-Pack Nutrition Labels: A Study on Slovenian and Dutch Consumers. Foods 2021; 10:2958. [PMID: 34945512 PMCID: PMC8700679 DOI: 10.3390/foods10122958] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/20/2021] [Accepted: 11/26/2021] [Indexed: 11/24/2022] Open
Abstract
In the context of the ongoing debate on front-of-pack labels (FOPL), extant research highlights a lack of clear indications on which label is most effective in increasing consumers' knowledge of food nutritional quality, and in favoring informed food choices. In this study, we have compared the effects of two different labels, one nutrient-specific label (i.e., NutrInform Battery) and one summary label (i.e., Nutri-Score), in terms of consumers' "subjective understanding" and "liking". Our work advances prior research on FOPL performance by focusing on two different countries-which have different socio-political contexts and which, from previous studies, present limited evidence on the topic-Slovenia, currently utilizing the Protective Food logo, and the Netherlands, who has recently adopted the Nutri-Score. The study also confirms, in line with previous research, a higher effectiveness of the nutrient-specific label, NutrInform Battery, on all analyzed dimensions in tested countries, when compared to the summary label, Nutri-Score.
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Affiliation(s)
- Angelo Baccelloni
- Department of Communication and Social Research, Sapienza University of Rome, Via Salaria, 00198 Roma, Italy
| | - Andrea Giambarresi
- Department of Business and Management, LUISS Guido Carli University, Viale Romania, 00197 Rome, Italy;
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33
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Sato W, Ikegami A, Ishihara S, Nakauma M, Funami T, Yoshikawa S, Fushiki T. Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption. Nutrients 2021; 13:nu13124216. [PMID: 34959773 PMCID: PMC8708739 DOI: 10.3390/nu13124216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Sensing subjective hedonic or emotional experiences during eating using physiological activity is practically and theoretically important. A recent psychophysiological study has reported that facial electromyography (EMG) measured from the corrugator supercilii muscles was negatively associated with hedonic ratings, including liking, wanting, and valence, during the consumption of solid foods. However, the study protocol prevented participants from natural mastication (crushing of food between the teeth) during physiological data acquisition, which could hide associations between hedonic experiences and masticatory muscle activity during natural eating. We investigated this issue by assessing participants’ subjective ratings (liking, wanting, valence, and arousal) and recording physiological measures, including EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles while they consumed gel-type solid foods (water-based gellan gum jellies) of diverse flavors. Ratings of liking, wanting, and valence were negatively correlated with corrugator supercilii EMG and positively correlated with masseter and suprahyoid EMG. These findings imply that subjective hedonic experiences during food consumption can be sensed using EMG signals from the brow and masticatory muscles.
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Affiliation(s)
- Wataru Sato
- Psychological Process Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Correspondence: ; Tel.: +81-774-95-1360
| | - Akira Ikegami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sayaka Ishihara
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Makoto Nakauma
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Takahiro Funami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sakiko Yoshikawa
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Faculty of the Arts, Kyoto University of the Arts, Kyoto 606-8271, Japan
| | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan;
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34
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Ding F, Jia Y, Cheng G, Wu L, Hu T, Zhang D. Secure Attachment Priming Amplifies Approach Motivation for Infant Faces Among Childless Adults. Front Psychol 2021; 12:736379. [PMID: 34777122 PMCID: PMC8578675 DOI: 10.3389/fpsyg.2021.736379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 10/05/2021] [Indexed: 11/13/2022] Open
Abstract
Existing studies have indicated that priming secure attachment alters adults' neural responses to infant faces. However, no study has examined whether this effect exists for motivational behavioral responses, and none of the previous studies included adult faces as a baseline to determine whether the security prime enhances responses to human faces in general or infant faces alone. To address this limitation, the current study recruited 160 unmarried and childless adults in the first phase, and all of them completed a battery of questionnaires, including the Interest in Infants, the Experiences in Close Relationships (ECR), and State Adult Attachment Measure (SAAM). A week later, after priming, 152 (76 security-primed vs. 76 neutrally primed) participants completed the SAAM and a behavioral program assessing their motivational responses to both adult and infant faces (i.e., liking, representational, and evoked responses). A manipulation check showed that the security prime was effective. Then, generalized linear mixed-effects models (GLMMs) showed that security priming enhances adults' liking, representational, and evoked responses (three components of the motivational system) only to infant faces and not to adult faces. Moreover, hierarchical regression analysis indicated that, even after security priming, there was a substantial linear relationship between positive motivation toward infant faces and the state of adult secure attachment. In summary, this study demonstrated for the first time that promoting the state of adult secure attachment can effectively enhance the effect size of the baby face schema. The current results were interpreted according to Bowlby's view of the attachment behavioral system.
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Affiliation(s)
- Fangyuan Ding
- Faculty of Psychology, Southwest University, Chongqing, China.,Center for Mental Health Education, Southwest University, Chongqing, China
| | - Yuncheng Jia
- Faculty of Psychology, Southwest University, Chongqing, China.,Center for Mental Health Education, Southwest University, Chongqing, China
| | - Gang Cheng
- School of Psychology, Guizhou Normal University, Guiyang, China.,Center for Rural Children and Adolescents Mental Health Education, Guizhou Normal University, Guiyang, China
| | - Lili Wu
- Brain and Cognitive Neuroscience Research Center, Liaoning Normal University, Dalian, China
| | - Tianqiang Hu
- Faculty of Psychology, Southwest University, Chongqing, China.,Center for Mental Health Education, Southwest University, Chongqing, China
| | - Dajun Zhang
- Faculty of Psychology, Southwest University, Chongqing, China.,Center for Mental Health Education, Southwest University, Chongqing, China
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35
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Soutschek A, Weber SC, Kahnt T, Quednow BB, Tobler PN. Opioid antagonism modulates wanting-related frontostriatal connectivity. eLife 2021; 10:71077. [PMID: 34761749 PMCID: PMC8598157 DOI: 10.7554/elife.71077] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 11/10/2021] [Indexed: 02/06/2023] Open
Abstract
Theoretical accounts distinguish between motivational (‘wanting’) and hedonic (‘liking’) dimensions of rewards. Previous animal and human research linked wanting and liking to anatomically and neurochemically distinct brain mechanisms, but it remains unknown how the different brain regions and neurotransmitter systems interact in processing distinct reward dimensions. Here, we assessed how pharmacological manipulations of opioid and dopamine receptor activation modulate the neural processing of wanting and liking in humans in a randomized, placebo-controlled, double-blind clinical trial. Reducing opioid receptor activation with naltrexone selectively reduced wanting of rewards, which on a neural level was reflected by stronger coupling between dorsolateral prefrontal cortex and the striatum under naltrexone compared with placebo. In contrast, reducing dopaminergic neurotransmission with amisulpride revealed no robust effects on behavior or neural activity. Our findings thus provide insights into how opioid receptors mediate neural connectivity related to specifically motivational, not hedonic, aspects of rewards.
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Affiliation(s)
| | - Susanna C Weber
- Zurich Center for Neuroeconomics, Department of Economics, University of Zurich, Zürich, Switzerland
| | - Thorsten Kahnt
- Department of Neurology, Northwestern University Feinberg School of Medicine, Chicago, United States
| | - Boris B Quednow
- Experimental and Clinical Pharmacopsychology, Department of Psychiatry, Psychotherapy and Psychosomatics, Psychiatric Hospital, University of Zurich, Zurich, Switzerland.,Neuroscience Center Zurich, University of Zurich and Swiss Federal Institute of Technology Zurich, Zürich, Switzerland
| | - Philippe N Tobler
- Zurich Center for Neuroeconomics, Department of Economics, University of Zurich, Zürich, Switzerland.,Neuroscience Center Zurich, University of Zurich and Swiss Federal Institute of Technology Zurich, Zürich, Switzerland
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36
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Appiani M, Rabitti NS, Proserpio C, Pagliarini E, Laureati M. Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations. Foods 2021; 10:2613. [PMID: 34828896 DOI: 10.3390/foods10112613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 01/10/2023] Open
Abstract
Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers' perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20-60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (p < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.
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Jaeger SR, Chheang SL, Prescott J. Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis. Nutrients 2021; 13:nu13103657. [PMID: 34684658 PMCID: PMC8540144 DOI: 10.3390/nu13103657] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/25/2022] Open
Abstract
The negative impact of food neophobia (FN) on food and beverage (F&B) liking extends beyond foods and beverages that are novel. In addition, F&Bs that are high in flavour intensity, perceived as dangerous, or have connections to other cultures are likely to elicit rejection by those high in FN. Each of these factors have been established as producing increased arousal, potentially to an unpleasant degree. The aim of this study was to explore the hypothesis that increased arousal underlies all causes of rejection due to FN. To do this, we analysed and interpreted existing data based on online surveys that measured FN and liking for a broad range of F&B names from 8906 adult consumers in the USA, United Kingdom, Australia, Germany and Denmark. Negative associations between FN and liking of varying strengths were evident for 90% of the F&Bs. Consistent with the arousal hypothesis, F&Bs (a) with high flavour intensity, whether produced by chilli, other spices, or flavours, (b) from other cultures, (c) often perceived as dangerous, or (d) that were novel or had novel ingredients showed the strongest negative relationships between FN and liking. Conversely, F&Bs whose liking scores were only very weakly related to FN had low arousal characteristics: high familiarity, sweetness, mild flavours, strong connections to national food cultures, or some combination of these factors. Since this study was exploratory and conducted on existing data, there was no direct measure of arousal, but this is recommended for future, stronger tests of this arousal hypothesis.
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Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Auckland 1003, New Zealand; (S.R.J.); (S.L.C.)
| | - Sok L. Chheang
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Auckland 1003, New Zealand; (S.R.J.); (S.L.C.)
| | - John Prescott
- TasteMatters Research & Consulting, Sydney, NSW 1230, Australia
- Department DAGRI, University of Florence, 50144 Florence, Italy
- Correspondence:
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Du TV, Thomas KM, Lynam DR. An Interpersonal Approach to Social Preference: Examining Patterns and Influences of Liking and Being Bothered by Interpersonal Behaviors of Others. J Pers Disord 2021; 35:708-729. [PMID: 34596422 DOI: 10.1521/pedi.2021.35.5.708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Personality disorders are rooted in maladaptive interpersonal behaviors. Previously, researchers have assessed interpersonal behaviors using self-ratings of one's own behaviors and third-person ratings of dyadic interactions. Few studies have examined individuals' perceptions of others' interpersonal behaviors. Using a sample of 470 undergraduate students, the authors examined patterns of interpersonal perception as well as influences of these patterns on psychological functioning. Findings showed that people tend to like interpersonal behaviors that are similar to their own and become bothered by behaviors that are the opposite of their own. Such a pattern is particularly characteristic on the warmth dimension and is consistent across different levels of closeness of the relationship. The authors also found small but significant effects of interpersonal perception on personality and general psychological functioning, above and beyond effects of individuals' own interpersonal traits. Such findings highlight the importance of including perceptions of others in investigating interpersonal dynamics when understanding personality disorders.
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Affiliation(s)
- Tianwei V Du
- Department of Psychological Sciences, Purdue University, West Lafayette, Indiana
| | | | - Donald R Lynam
- Department of Psychological Sciences, Purdue University, West Lafayette, Indiana
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Du TV, Thomas KM, Lynam DR. An Interpersonal Approach to Social Preference: Examining Patterns and Influences of Liking and Being Bothered by Interpersonal Behaviors of Others. J Pers Disord 2021; 35:708-729. [PMID: 33779283 DOI: 10.1521/pedi_2020_34_496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Personality disorders are rooted in maladaptive interpersonal behaviors. Previously, researchers have assessed interpersonal behaviors using self-ratings of one's own behaviors and third-person ratings of dyadic interactions. Few studies have examined individuals' perceptions of others' interpersonal behaviors. Using a sample of 470 undergraduate students, the authors examined patterns of interpersonal perception as well as influences of these patterns on psychological functioning. Findings showed that people tend to like interpersonal behaviors that are similar to their own and become bothered by behaviors that are the opposite of their own. Such a pattern is particularly characteristic on the warmth dimension and is consistent across different levels of closeness of the relationship. The authors also found small but significant effects of interpersonal perception on personality and general psychological functioning, above and beyond effects of individuals' own interpersonal traits. Such findings highlight the importance of including perceptions of others in investigating interpersonal dynamics when understanding personality disorders.
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Affiliation(s)
- Tianwei V Du
- Department of Psychological Sciences, Purdue University, West Lafayette, Indiana
| | | | - Donald R Lynam
- Department of Psychological Sciences, Purdue University, West Lafayette, Indiana
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Żakowska-Biemans S, Kostyra E, Škrlep M, Aluwé M, Čandek-Potokar M. Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs. Animals (Basel) 2021; 11:2786. [PMID: 34679806 DOI: 10.3390/ani11102786] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 09/09/2021] [Accepted: 09/20/2021] [Indexed: 12/22/2022] Open
Abstract
Simple Summary Alternatives to surgical castration are an important issue in pig production due to societal concerns regarding animal welfare. Castration of piglets is a common practice to avoid boar taint, an unpleasant taste (urine/fecal like) of meat from uncastrated male pigs. In view of abandoning surgical castration and introduction of new alternatives, such as raising entire male pigs and applying immunocastration, several new issues are emerging. These include boar taint occurrence in case of entire male pigs and a deteriorated raw material (meat, fat) quality, which can affect consumer perception. Therefore, more information is needed about the consumer acceptance of products from the different alternatives. In the present study, two types of dry-cured meat products were assessed to give some insights into the sensory characteristic and consumers’ liking of the products coming from immunocastrated, entire male and surgically castrated animals. Abstract Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.
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Abstract
Does how people generally engage with their online social networks relate to offline initial social interactions? Using a large-scale study of first impressions (N = 806, Ndyad = 4,565), we examined how different indicators of social media use relate to the positivity of dyadic in-person first impressions, from the perspective of the participants and their interaction partners. Many forms of social media use (e.g., Instagram, Snapchat, passive) were associated with liking and being liked by others more, although some forms of use (e.g., Facebook, active) were not associated with liking others or being liked by others. Furthermore, most associations held controlling for extraversion and narcissism. Thus, while some social media use may be generally beneficial for offline social interactions, some may be unrelated, highlighting the idea that how, rather than how much, people use social media can play a role in their offline social interactions.
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Courrèges S, Aboulaasri R, Bhatara A, Bardel MH. Crossmodal Interactions Between Olfaction and Touch Affecting Well-Being and Perception of Cosmetic Creams. Front Psychol 2021; 12:703531. [PMID: 34484055 PMCID: PMC8414979 DOI: 10.3389/fpsyg.2021.703531] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/20/2021] [Indexed: 11/13/2022] Open
Abstract
In the present series of studies, we investigated crossmodal perception of odor and texture. In four studies, participants tried two textures of face creams, one high viscosity (HV) and one low viscosity (LV), each with one of three levels of added odor (standard level, half of standard, or base [no added odor]), and then reported their levels of well-being. They also reported their perceptions of the face creams, including liking (global liking of the product, liking of its texture) and “objective” evaluations on just about right (JAR) scales (texture and visual appearance evaluations). In Study 1, women in France tried the creams on their hands, as they would when testing them in a store, and in Study 2, a second group of French women tried the creams on their faces, as they would at home. In Studies 3 and 4, these same two procedures were repeated in China. Results showed that both odor and texture had effects on well-being, liking, and JAR ratings, including interaction effects. Though effects varied by country and context (hand or face), the addition of odor to the creams generally increased reports of well-being, global liking and texture liking, in some cases affecting the “objective” evaluations of texture. This is one of the first investigations of crossmodal olfactory and tactile perception's impacts on well-being, and it reinforces previous literature showing the importance of olfaction on well-being.
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Affiliation(s)
- Sandra Courrèges
- Beauty Research and Performance, Innovation Research and Development Department, CHANEL Fragrance and Beauty, Pantin, France
| | | | | | - Marie-Héloïse Bardel
- Beauty Research and Performance, Innovation Research and Development Department, CHANEL Fragrance and Beauty, Pantin, France
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Khemacheevakul K, Wolodko J, Nguyen H, Wismer W. Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates. Foods 2021; 10:2082. [PMID: 34574192 DOI: 10.3390/foods10092082] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.
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Tzavella L, Lawrence NS, Button KS, Hart EA, Holmes NM, Houghton K, Badkar N, Macey E, Braggins AJ, Murray FC, Chambers CD, Adams RC. Effects of go/no-go training on food-related action tendencies, liking and choice. R Soc Open Sci 2021; 8:210666. [PMID: 34457346 PMCID: PMC8385366 DOI: 10.1098/rsos.210666] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Accepted: 08/03/2021] [Indexed: 05/16/2023]
Abstract
Inhibitory control training effects on behaviour (e.g. 'healthier' food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that changes in action tendencies may be a complementary mechanism. In this preregistered study, we investigated the effects of food-specific go/no-go training on action tendencies, liking and impulsive choices in healthy participants. In the training task, energy-dense foods were assigned to one of three conditions: 100% inhibition (no-go), 0% inhibition (go) or 50% inhibition (control). Automatic action tendencies and liking were measured pre- and post-training for each condition. We found that training did not lead to changes in approach bias towards trained foods (go and no-go relative to control), but we warrant caution in interpreting this finding as there are important limitations to consider for the employed approach-avoidance task. There was only anecdotal evidence for an effect on food liking, but there was evidence for contingency learning during training, and participants were on average less likely to choose a no-go food compared to a control food after training. We discuss these findings from both a methodological and theoretical standpoint and propose that the mechanisms of action behind training effects be investigated further.
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Affiliation(s)
- Loukia Tzavella
- Brain Research Imaging Centre, Cardiff University, Cardiff CF24 4HQ, UK
| | | | | | | | | | | | - Nina Badkar
- School of Psychology, University of Exeter, Exeter EX4 4QG, UK
| | - Ellie Macey
- School of Psychology, University of Exeter, Exeter EX4 4QG, UK
| | | | | | | | - Rachel C. Adams
- Brain Research Imaging Centre, Cardiff University, Cardiff CF24 4HQ, UK
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Knoos M, Glaser M, Schwan S. Aesthetic Experience of Representational Art: Liking Is Affected by Audio-Information Naming and Explaining Inaccuracies of Historical Paintings. Front Psychol 2021; 12:613391. [PMID: 34349694 PMCID: PMC8326964 DOI: 10.3389/fpsyg.2021.613391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 06/28/2021] [Indexed: 11/13/2022] Open
Abstract
Paintings in museums are often accompanied by additional information, such as titles or audio-texts. Previous research has reported mostly positive effects of additional information on the liking and subjective understanding of a painting. However, some studies have also reported negative effects when additional information introduces inconsistencies between the painting's content and the represented reality. Therefore, the present study examined the negative effects of naming a painting's historical inaccuracies, which are inconsistencies between the content of the painting and the real historic event, and whether these negative effects can be compensated by an explanation for the inaccuracies. The results revealed that liking was lower with inaccuracies named and that this effect was compensated by an explanation for the inaccuracies. No significant effects were observed for subjective understanding and aesthetic emotions. The results corroborate parts of the Vienna integrated model of art perception and have practical implications for the design of audio-texts in museums.
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Affiliation(s)
- Manuel Knoos
- Leibniz-Institut für Wissensmedien (IWM), Tübingen, Germany
| | - Manuela Glaser
- Leibniz-Institut für Wissensmedien (IWM), Tübingen, Germany
| | - Stephan Schwan
- Leibniz-Institut für Wissensmedien (IWM), Tübingen, Germany
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Szubielska M, Ho R. Greater art classification does not necessarily predict better liking: Evidence from graffiti and other visual arts. Psych J 2021; 11:656-659. [PMID: 34288523 DOI: 10.1002/pchj.473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Accepted: 05/17/2021] [Indexed: 01/11/2023]
Abstract
We tested the relationship between art classification and liking of the graffiti murals among naive viewers (N = 60 college students). Graffiti murals were classified as art to a lesser extent than both abstract and representational paintings. Surprisingly, graffiti murals were only liked less than representational but not abstract paintings. Thus, art classification might not necessarily predict liking.
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Affiliation(s)
- Magdalena Szubielska
- Institute of Psychology, The John Paul II Catholic University of Lublin, Lublin, Poland
| | - Robbie Ho
- Division of Social Sciences, Humanities and Design, College of Professional and Continuing Education, The Hong Kong Polytechnic University, Hung Hom, Hong Kong
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Martinez-Levy AC, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, Di Flumeri G, Cherubino P, Babiloni F, Sinesio F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods 2021; 10:foods10071527. [PMID: 34359397 PMCID: PMC8303925 DOI: 10.3390/foods10071527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/08/2021] [Accepted: 06/25/2021] [Indexed: 11/16/2022] Open
Abstract
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.
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Affiliation(s)
- Ana C. Martinez-Levy
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Communication and Social Research, Sapienza University of Rome, Via Salaria 113, 00198 Rome, Italy
| | - Elisabetta Moneta
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Dario Rossi
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Business and Management, LUISS Guido Carli, Viale Romania 32, 00197 Rome, Italy
| | - Arianna Trettel
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
| | - Marina Peparaio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Eleonora Saggia Civitelli
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Gianluca Di Flumeri
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Patrizia Cherubino
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Fabio Babiloni
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
- College of Computer Science and Technology, Hangzhou Dianzi University, Hangzhou 310005, China
| | - Fiorella Sinesio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
- Correspondence:
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Abstract
Judgments of liking and beauty appear to be expressions of a common hedonic state, but they differ in how they engage cognitive processes. We hypothesised that beauty judgments place greater demands on limited executive resources than judgments of liking. We tested this hypothesis by asking two groups of participants to judge works of visual art for their beauty or liking while having to remember the location of 1, 3, or 5 dots in a 4 by 4 matrix. We also examined the effect of individual differences in working memory capacity. Our results show that holding information about the location of the dots in working memory delayed judgments of beauty but not of liking. Also, the greater participants' working memory capacity, the faster they completed the working memory task when judging liking, but not when judging beauty. Our study provides evidence that judging beauty draws more on working memory resources than judging liking.
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Affiliation(s)
- Jiajia Che
- Human Evolution and Cognition Research Group (EvoCog), Department of Psychology, University of the Balearic Islands, Palma, Spain
| | - Xiaolei Sun
- Human Evolution and Cognition Research Group (EvoCog), Department of Psychology, University of the Balearic Islands, Palma, Spain
| | - Martin Skov
- Decision Neuroscience Research Cluster, Copenhagen Business School, Frederiksberg, Denmark.,Danish Research Centre for Magnetic Resonance, Copenhagen University Hospital Hvidovre, Hvidovre, Denmark
| | - Oshin Vartanian
- Department of Psychology, University of Toronto, Toronto, Canada
| | - Jaume Rosselló
- Human Evolution and Cognition Research Group (EvoCog), Department of Psychology, University of the Balearic Islands, Palma, Spain
| | - Marcos Nadal
- Human Evolution and Cognition Research Group (EvoCog), Department of Psychology, University of the Balearic Islands, Palma, Spain
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Grant NK, Krieger LR, Nemirov H, Fabrigar LR, Norris ME. I'll scratch your back if you give me a compliment: Exploring psychological mechanisms underlying compliments' effects on compliance. Br J Soc Psychol 2021; 61:37-54. [PMID: 34145607 DOI: 10.1111/bjso.12469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/13/2021] [Indexed: 11/29/2022]
Abstract
Although compliments can be an effective compliance tactic, little is known about the reasons for their effectiveness. Two studies tested three potential mechanisms underlying the use of compliments as a compliance tactic: reciprocity, positive mood, and liking. In both studies, participants were either primed with the reciprocity norm or not, then received either complimentary or neutral feedback from a stranger. Participants were later faced with a request from the stranger. Mood, liking for the requestor, and compliance were measured. As predicted, compliments increased compliance in both studies. Neither study found evidence for positive mood nor liking as a mediator of the compliment effect. However, reciprocity priming was found to moderate the compliment effect in both studies, suggesting that compliments are effective, at least in part, because they invoke the reciprocity norm.
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Abstract
Portion size is an important determinant of energy intake and the development of easy to use and valid tools for measuring portion size are required. Standard measures, such as ad libitum designs and currently available computerized portion selection tasks (PSTs), have several limitations including only being able to capture responses to a limited number of foods, requiring participants’ physical presence and logistical/technical demands. The objective of the current study was to develop and test robust and valid measures of portion size that can be readily prepared by researchers and be reliably utilized for remote online data collection. We developed and tested two simplified PSTs that could be utilized online: (1) portion size images presented simultaneously along a horizontal continuum slider and (2) multiple-choice images presented vertically. One hundred and fifty participants (M = 21.35 years old) completed both simplified PSTs, a standard computerized PST and a series of questionnaires of variables associated with portion size (e.g., hunger, food item characteristics, Three Factor Eating Questionnaire). We found average liking of foods was a significant predictor of all three tasks and cognitive restraint also predicted the two simplified PSTs. We also found significant agreement between the standard PST and estimated portion sizes derived from the simplified PSTs when accounting for average liking. Overall, we show that simplified versions of the standard PST can be used online as an analogue of estimating ideal portion size.
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Affiliation(s)
- Aimee E. Pink
- School of Social Sciences, Nanyang Technological University, Singapore 639818, Singapore;
- Department of Psychology, Swansea University, Swansea SA2 8PP, UK
| | - Bobby K. Cheon
- School of Social Sciences, Nanyang Technological University, Singapore 639818, Singapore;
- Singapore Institute for Clinical Sciences, A*STAR, Singapore 117599, Singapore
- Correspondence: ; Tel.: +65-6592-1570
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