Appetite最新文献

Meat alternatives are becoming increasingly popular amongst consumers. The names on these products, specifically the use of meat-like designations on non-animal products, remains a major point of contention. The aim of this study was to investigate whether meat-like vs. non-meat-like names are potentially confusing or even misleading. In this study, a categorisation task was used where participants classified products as animal-based or plant-based. Our results show that the presence of a meat-like name on a meat alternative label leads to significantly more mistakes when classifying a product as plant- vs. animal-based. The response latency was on average 116ms longer when classifying these products compared with the other categories. This indicates that a consumer is in doubt whether the product should be classified as plant- or animal-based, possibly explained by the activation of unconscious cognitive processing and interference due to stimulus-response compatibility. When participants were asked to give their opinion about meat alternative labelling, views divided into two camps: some strongly believe that using meat-like names is misleading, while others consider it fully acceptable and not misleading in any way. Assessing whether a meat-like name is misleading involves more than the name itself; it requires considering label details, retail placement, and advertising. Ensuring accurate and transparent meat alternative labels begins with a clear legal basis and policy guidelines based on scientific research.

Both internalized weight bias (IWB), and fear of weight gain have been studied separately as contributors to eating disorder (ED) symptoms. IWB and fear of weight gain may be overlapping constructs as they both emphasize weight gain as an undesired and feared outcome. However, only fear of weight gain has been included in ED maintenance models. Additionally, no studies to date have investigated whether IWB and fear of weight gain act concurrently and independently of one another to impact ED symptoms, or whether they interact synergistically, causing compounding risk for ED symptoms. Therefore, the current study tested unique and moderating relationships among IWB, fear of weight gain, and ED symptoms in a higher ED risk population. This study was preregistered. Participants (N = 1233; 62.2% women) completed one-time survey data. Eight ED symptoms were the main outcomes. Multiple linear regression models were conducted to assess main and interactive effects of IWB in the entire sample and in a subsample of individuals with probable EDs (n = 311). In the entire sample, there were no significant interactions, but in individuals with a probable ED, IWB moderated the relationship between fear of weight gain and cognitive restraint. There were also main effects of IWB on all ED symptoms, and main effects of fear of weight gain on seven symptoms. Results suggest that IWB may compound the impact of fear of weight gain on cognitive restraint among individuals with EDs. Both IWB and fear of weight gain had unique relationships with most or all outcomes, suggesting they are independent constructs. It is important that both IWB and fear of weight gain are targeted in ED treatment and IWB should be included in maintenance models of ED symptomatology.

In everyday life, dietary decisions are made in response to real foods, such as at the grocery store or cafe. In stark contrast, decision-making studies in the laboratory typically measure responses to food stimuli presented as two-dimensional pictures or computer images, with the assumption that artificial displays are adequate substitutes for their real-world counterparts. Yet accumulating evidence challenges this view, including studies showing that willingness-to-pay (WTP) is higher for foods displayed as real objects versus images -a phenomenon known as the "real object advantage" in valuation. Here, we examined whether the "real object advantage" is modulated by accessibility to the stimuli, subjective food preference, or interactions between these factors. Participants placed monetary bids on snack foods displayed as real objects or computer images. Critically, on half of the trials, a transparent barrier was positioned between the participant and the stimulus. Linear mixed-effects modeling analysis revealed that, overall, WTP was ∼7% higher for foods displayed as real objects versus images; however, this effect emerged only for foods of moderate (but not strong) preference strength. WTP was also higher when the stimuli appeared unoccluded versus behind the barrier, but this was equally so for real objects and images, suggesting that the barrier's effect on valuation was not related to stimulus actability. Our findings suggest that while eliminating perceived barriers to a good can bolster valuation regardless of display format, presenting real foods may nevertheless increase valuation and encourage healthy dietary choices.

Children are recognised as drivers of change for a sustainable future, beginning with their choices and actions at the dinner table. Therefore, plant-based food should appeal to children to empower them to encourage the family to choose plant-based alternatives during family meals. The current study aimed to investigate both the perspective of children (9- to 11-year-old) and their caregivers on family food decision-making focusing on the transition to plant-based alternatives within the family. To gain insight into caregivers' perspectives, 36 caregivers participated in semi-structured qualitative interviews using self-taken photos of their dinner meals to guide the discussions. To understand children's perspectives, 37 children engaged in creative tasks with a design probe box, followed by a semi-structured qualitative interview. Most caregivers were willing to incorporate plant-based alternatives into their family main meals, either for the entire household or specifically for their child. Addressing children's and caregivers' perception is crucial in the transition to plant-based alternatives to ensure preferences of all family members are met. Governmental institutions and food companies can leverage these research findings to guide the development of appealing plant-based alternatives and create evidence-based consumer behaviour change programs, focusing on meal inspiration and healthiness, ensuring seamless integration into everyday eating habits.

Wider adoption and maintenance of vegetarian diets would be mutually beneficial for human and environmental health. Social networks have been identified as a factor that would support this trans- ition. While social networks' role in vegetarian diet adoption has been studied, their role in vegetarian diet maintenance over time has received much less attention. To address this gap, we investigated the extent to which having a vegetarian close tie (family member or partner) was related to a parti- cipants' likelihood of eating vegetarian. Data were derived from Lifelines, a large cohort study from the northern Netherlands (n = 60,639). Two assessments an average of 3.9 years apart were used. We studied the interaction of close ties' diet trajectories (either vegetarian or omnivore) at baseline and follow-up, and their relationship to participants' own diet trajectories at baseline and follow-up. Mixed multinomial logistic regression was used to account for clustering among families. Participants closely mirrored their close ties' diet trajectories. Having close ties who were vegetarians at baseline and follow-up was associated with the highest probability of the participants themselves also being vegetarians at both assessments (Pr=0.08, 95% CI: 0.07 - 0.08). In contrast, participants with no vegetarian close ties at baseline and follow-up were the least likely to be vegetarians themselves at both assessments (Pr=0.02, 95% CI: 0.02 - 0.02). Partners particularly had a strong influence on participants' diet trajectory compared to other family members. It appears that the closer the tie was, the more closely diet trajectories paralleled each another. Leveraging social networks could be effective in encouraging more widespread adoption and maintenance of vegetarian diets.

This paper employs multimodal conversation analysis to explore young children's talk about food in Japanese preschools during meal and snack time. Based on video-recordings of naturally occurring interaction in two preschools, it focuses on four episodes in which children initiated assessments of food taste to teachers or peers. The analysis examines the communicative resources (e.g., lexicon, gaze, gesture) that children deploy in setting-up, initiating, carrying out, and closing down assessment activities; the ways that recipients respond; and how children respond when they do not receive uptake. Analysis of peer interaction, a sub-set of the current analysis, reveals how assessment activities can be a site of (dis)agreement, negotiation, and even conflict. The paper builds on prior work on interaction and socialization into food taste, stance, and relationships in ways that provide a deeper understanding of assessments of food taste in preschool and children's participation in commensal activities.

In emotional eating (EE), affective states influence desire to eat and/or eating behavior. Most research on EE focuses on over-/under-eating in response to negative emotions, the former of which is related to higher weight and binge-spectrum eating disorder (ED) symptoms while the latter has been implicated in low weight and restrictive-only ED. Individuals endorsing both forms of negative EE are more impaired than those reporting unidirectional negative EE. Less is known about the influence of positive emotions on eating, in part due to a lack of self-report measures of positive over- and under- eating as separate constructs. The current study presents the development, including item reduction and initial factorial validity (primary aims) and convergent validity (secondary aims) of the Comprehensive Emotional Eating Scale (CEES), a four-factor measure of positive and negative over- and under-eating. The initial 134-item pool for the CEES was based on a review of extant emotional eating scales and emotion words from the Positive and Negative Affect Schedule. The item pool was reduced and four factors identified using exploratory graphical analysis. The structure of the final set of 40 items was evaluated using confirmatory factor analysis. Convergent validity of the negative over- and under-eating scales was established using measures of body image-focused eating disorder and ARFID symptoms, and exploratory data on the correlates of positive over- and under eating were reported. The CEES showed preliminary evidence of factorial and convergent validity in a US-based convenience sample. It allows for classification on all four quadrants of emotional eating.

Questionnaire measures of negative emotional eating (NEE) have been associated with elevated body mass index (BMI). Relatively fewer studies have examined positive emotional eating (PEE), which report that PEE is associated with lower BMI or is not associated with BMI. To examine whether NEE and PEE are linked to BMI, we conducted a systematic review and meta-analysis of studies that used the Emotional Appetite Questionnaire (EMAQ) and the Salzburg Emotional Eating Scale (SEES), which assess change in eating associated with positive and negative emotions, and measured BMI in adults with a range of BMIs. A search of databases (CINAHL Medline, and PsycINFO), citations (Google Scholar) and dissertations (Proquest), and a preprint registry (Open Science Framework, OSF) was conducted independently by three screeners. Forty-three cross-sectional studies were eligible for inclusion. Correlations between BMI and NEE scales and PEE scales were extracted. Age and sex were examined as potential moderators. We found statistically significant (ps<.001) and small mean effect sizes with random-effects models. Higher EMAQ NEE (d=0.152 [0.11, 0.19], N=18,576) and SEES NEE scales (sadness, d=.209 [.168, .250]; angry, d=.096 [.047, .144]; anxiety, d=.169 [.124, .211], N=4,141) were associated with higher BMI. The EMAQ PEE (d=-.073 [-0.106, -0.041], N=18,806) and the SEES happy (d=-0.157 [-0.100, -0.114], N=4,141) scales were associated with lower BMI. There was significant heterogeneity in effect sizes for PEE and NEE; however, there was no statistically significant moderation by age or sex. There was also no evidence for publication bias except for SEES sadness. This analysis is limited to cross-sectional questionnaire-based studies. NEE may be associated more strongly than PEE with emotional regulation difficulties and overeating of energy-dense foods which may be why it is associated with higher BMI.

This cross-sectional study aimed to investigate the associations of food literacy and eating motivation with diet quality and obesity. Participants were 1055 Japanese adults aged 20-69 years. The self-perceived food literacy scale was used to assess food literacy (food preparation skills, resilience and resistance, healthy snack styles, social and conscious eating, examining food labels, daily food planning, healthy budgeting, and healthy food stockpiling). The Eating Motivation Survey was used to assess eating motives (liking, habits, need and hunger, health, convenience, pleasure, traditional eating, natural concerns, sociability, price, visual appeal, weight control, affect regulation, social norms, and social image). Diet quality (Healthy Eating Index-2020) was assessed based on 4-day weighed dietary records. After adjustment for potential confounders, higher scores for food preparation skills (β 0.64), healthy snack styles (β 1.62), examining food labels (β 0.72), healthy budgeting (β 0.71), and natural concerns motive (β 0.75) and lower scores for convenience (β -0.45) and pleasure (β -0.62) motives were significantly associated with a higher diet quality. In contrast, higher scores for liking (odds ratio (OR) 1.32) and weight control (OR 1.19) motives and lower scores for resilience and resistance (OR 0.76), daily food planning (OR 0.84), and health motive (OR 0.67) were significantly associated with a higher prevalence of abdominal obesity (waist circumference ≥90 cm for males; ≥80 cm for females); all of these variables (except for daily food planning) were also associated with general obesity (body mass index ≥25 kg/m²). In conclusion, the food literacy domains and eating motives associated with diet quality differed from those associated with obesity. The findings have important implications for effective strategies to improve diet quality and combat the obesity epidemic.

Background: Earlier feeding practices may influence dietary preference. We evaluated if age of introduction to select complementary foods shape intake and diet quality as measured by the Youth Healthy Eating Index (YHEI) in childhood.

Methods: Parents from the Upstate KIDS cohort reported complementary food introduction of 4-12-month-old infants on food questionnaires. Children with information on infant feeding and diet at 30-36m (n=2826) and 7-9 years of age (n=1449) were included. Associations of age of complementary food introduction with intake in childhood were modeled with Poisson regression and diet quality score with linear models, adjusting for sociodemographic factors.

Results: Approximately 84% (n=2383) of mothers were non-Hispanic White and about 19% (n=526) of children were twins. At 2-3 years, compared to introducing fruits and vegetables between 5-8 months, introducing later was associated with 13% lower daily intake of fruits and vegetables (aRR, 0.87; 95%CI: 0.79, 0.95); while dairy and grains were associated with a 10% and 17% lower intake, respectively. Later introduction of protein was associated with 6% (aRR, 0.94; 95%CI: 0.90, 0.98) lower intake. For diet quality, introducing fruits and vegetables later (adjusted B: -4.01; 95%CI: -7.42, -0.60) was associated with lower diet quality relative to 5-8m. Later (adjusted B: -1.98; 95%CI: -3.21, -0.74) introduction to dairy was associated with lower diet quality.

Conclusion: Timing of select complementary foods was associated with lower subsequent intake and lower diet quality in childhood. Further research is needed to evaluate feeding practices that may affect food preferences during infancy as a way to impact healthy dietary patterns and diet quality.