Appetite最新文献

With the rapid increase in the consumption of organic food, there has also been a growing interest in developing a nuanced understanding of the many different drivers of this consumption trend. Although many studies examine people's motives for consuming organic food, the role of culture has received limited attention. The present research examines the hitherto unexplored role of power distance belief (PDB)-the extent to which people accept and endorse social hierarchy- on consumers' organic food preferences and purchases. Across five studies, comprising both real and hypothetical purchases, we find that, due to their greater environmental concerns, low PDB consumers have a greater preference for organic foods than do high PDB consumers. We also demonstrate two strategies that motivate high PDB consumers to purchase more organic foods. Specifically, we show that high PDB consumers purchase organic foods more when environmental issues reduce society's power distance in the future. Moreover, high PDB consumers reported greater organic food consumption when primed with low (vs. high) level construal. We conclude the paper with the implications of these findings for policymakers and businesses in terms of, for example, their segmentation, targeting, and promotion strategies.

Health experts and consumer protection agencies have been expressing concerns about the nutritional quality and marketing of child-oriented food products for years, and political debates on child-targeted food marketing are currently happening around the world. At the same time, systematic research on laypeople's views on the topic is still scarce. However, knowing what these consumers think is highly important, as lay beliefs can affect food decision-making and consumption. We address this gap with two online studies. In Study 1 (N = 444 parents and non-parents), we develop an instrument measuring lay beliefs about child-oriented food products consisting of three scales: Nutrition-Related Concerns, Convenience, and Healthiness. We find small effects of socio-demographic factors on beliefs and observe meaningful relationships between beliefs and (i) thinking style and (ii) food purchase motives (e.g., visual appeal and convenience). In Study 2 (N = 571 parents), we validate the factor structure of the instrument by means of CFA and find that lay beliefs about Healthiness and Convenience predict self-reported purchase of child-oriented food products. With our research, we extent current knowledge on laypeople's perceptions of child-oriented food products and provide an instrument with good psychometric properties that can be applied in future studies. Our research offers valuable insights for policymakers and producers who wish to meet the actual demands of consumers.

Weight discrimination is associated with deleterious health outcomes, including high stress and disordered eating. According to the rejection-identification model, people who perceive such group-based discrimination respond by identifying more strongly with their stigmatized group, which can attenuate negative consequences of discrimination. However, some research shows that these protective benefits may not exist in the weight domain. Here, we examined whether perceived weight discrimination predicts identifying as "fat," and whether that increased identification protects against negative consequences of discrimination for health. In a larger study, U.S. adults who reported considering themselves "to be overweight" (N = 1,725) reported on their perceived weight-based discrimination, fat-group identification, stress, and eating behaviors (i.e., uncontrolled eating, emotional eating, and restrained eating). We tested whether fat-group identification mediated the associations of perceived discrimination to stress and eating. Results showed that perceiving weight discrimination was associated with greater fat-group identification, which in turn was associated with more stress, uncontrolled eating, and emotional eating. These findings suggest that identifying as "fat" in the face of weight discrimination may not reduce subsequent stress or unhealthy eating patterns. As such, in contrast to prior research on the rejection-identification model that suggests identifying with one's group is protective for other identities, "fat" as an identity may not provide the same psychological and physical health benefits.

Background: Emotional eating has been linked to childhood obesity. A variety of emotions often trigger this form of eating, which has been associated with stress-induced overeating, loss of control eating, and binge eating in children. However, research on how maternal immigration status and feeding practices influence emotional eating in children within Asian contexts is sparse. This study examines the association between maternal immigration status and emotional eating in children, exploring the mediating roles of health literacy and feeding practices.

Method: The study focused on children aged 10-11 and their mothers in Taiwan, utilizing a sample of 2,308 mother-child dyads. The Child Feeding Questionnaire (CFQ) was used to assess mothers' feeding practices, while emotional eating was measured using a subscale of the Three-Factor Eating Questionnaire-Revised 18 (TFEQ-R18). Health literacy was evaluated using the Health Literacy Survey Questionnaire (HLS-EU-Q12). Confirmatory factor analysis, Pearson's correlation, and Structural Equation Models (SEMs) were employed to explore the potential pathways leading to children's emotional eating.

Results: Children of mothers with foreign nationality demonstrate higher emotional eating scores compared to those with native-born mothers (5.73 vs. 5.35, p = 0.04). These mothers also have significantly lower health literacy levels (35.21 vs. 38.52, p < 0.0001). They are more inclined to use rewarding and pressure-to-eat feeding practices while showing reduced tendencies toward monitoring and restriction. Serial mediation models suggest that maternal foreign nationality influences children's emotional eating primarily by increasing rewarding and pressure-to-eat practices alongside reduced health literacy, which ultimately lowers monitoring practices.

Conclusions: Interventions should improve maternal health literacy and promote healthy feeding practices. Future research should investigate these pathways across various geographic regions and age groups to develop targeted interventions for immigrant families.

Food rejections are common in young children and often include healthy foods, hereby impairing the quality of their diet. Previous studies indicate that food texture may play a role in children's food preferences and intake. Building on these findings, as part of an ongoing longitudinal project, the present study investigated whether food rejection is related to tactile sensitivity and tactile appreciation in three-year-old children. A total of 259 children and 289 parents participated in the study. Child food rejection was measured using an ad libitum taste test, in which children were asked to try four different types of vegetables. Next to this, parents reported on their child's food rejection tendencies by completing the Child Food Rejection Scale (CFRS), and indicating their child's liking of 14 vegetables and 11 fruits (Liking of foods). Tactile appreciation was measured using a behavioural Affective Appreciation of Textures (AAT) task, in which children were asked to feel five different objects with their hands and were asked to indicate the pleasantness of the sensation on a three-point smiley-scale. The subscale Touch of the parental questionnaire Sensory Profile (SP-t) was further used to measure tactile sensitivity. Results show that stronger food rejection measured using an ad-libitum taste test is related to a dislike of textures measured using the AAT task. Similarly, parent-reported food rejection measured using CFRS and Liking of foods is positively related to parent-reported tactile sensitivity measured using SP-t. Together, these findings suggest that some children do not only reject food because of its taste, but also because of their dislike of textures. To increase healthy food intake in picky children, it may thus prove helpful to improve children's appreciation of textures.

Background: Food addiction (FA) research has primarily concentrated on binge eating as a symptom of this condition. However, FA may encompass various overeating behaviours, including compulsive grazing - the repetitive consumption of small amounts of food with loss of control. This study extends our previous research by including a clinical sample to investigate whether compulsive grazing exists in a population with higher prevalence and severity of FA. It also examines whether weight or sex moderates the severity or frequency of FA.

Methods: Adults between the ages of 20 and 50 years with obesity were recruited from a weight-management clinic (n=437). Participants completed an online questionnaire to assess various eating behaviours (binge eating, compulsive grazing, reward-based eating) and related personality measures (impulsivity, addictive personality traits). Multiple and logistic regression modelling were used with the Yale Food Addiction Scale symptom count and diagnosis as the dependent variables, respectively. A chi-square test of independence and an analysis of variance were used to determine sex differences.

Results: Compulsive grazing was a significant factor in FA diagnosis and symptom severity, confirming earlier work. Binge eating was a significant factor in FA symptom severity. Additionally, females from a weight-management clinic sample were more likely to receive an FA diagnosis than females from the general population. No sex differences were found in males or in the symptom score option for FA.

Conclusions: These findings suggest that various compulsive overeating patterns encompass FA. Individuals with obesity and co-morbid FA may require specialized treatments, which may benefit from sex-specific differentiations.

Interventions that alter characteristics of the food environment have been found to reduce energy intake in adults. However, few studies have examined the effect of Availability (reducing the number of higher energy options) and Position (altering the order of options) interventions on food choices by younger populations. Hence, this study examined the individual and combined effects of Availability and Position interventions on adolescents' energy selection from restaurant menus. In this online experiment, adolescents (13-17 years; N=434) were randomly assigned to one of four groups: (1) Availability and Position absent (control group) = 60% higher energy options, ordered randomly by energy content; (2) Availability present, Position absent = 40% higher energy options, ordered randomly by energy content; (3) Position present, Availability absent = 60% higher energy options, menu options were ordered from lower to higher energy; (4) Availability present, Position present = 40% higher energy options, menu options were ordered from lower to higher energy. The primary outcome was average energy selected per meal (starter, main, and dessert). Findings showed that both the Availability and Position interventions reduced adolescents' meal energy selection, whether presented as individual interventions or combined. Thus, reducing the availability of higher energy menu options, and ordering menu options from low to high energy, appear to be effective strategies for reducing adolescents' energy selection from overall meals. Further research is needed to determine whether these findings translate to real-life food choices.

Plant-based diets benefit individual health and the environment, yet most people eat omnivorous diets. We aim to (1) assess the role of multiple determinants for transitioning to more plant-based diets in a sample of omnivorous respondents, such as recommendations from doctors, scientists and politicians; lower costs; and increased availability, and to (2) identify which subpopulations are most receptive to which determinants. Using data from a survey on the use and acceptance of Traditional, Complementary and Integrative Medicine in Germany (N=4,065; N omnivorous=3,419; 84%), we find that the overall willingness to change to a more plant-based diet is low (mean=2.25 on a scale of 1 to 4). Respondents are most willing based on doctors' recommendations (mean=2.61), and if prices for plant-based products were lower (mean=2.55), and least willing based on scientists' and politicians' recommendations (mean=1.86). Regression analyses reveal that men, the baby boomer cohort, and respondents with lower levels of education have a significantly lower willingness to transition to more plant-based diets. Further, recommendations from doctors, scientists, and politicians appear to be promising interventions for addressing the dietary behavior of men and older cohorts. Interventions by doctors and lower prices for plant-based products have the highest potential to induce dietary change even among the reluctant, reducing health inequalities and promoting environmentally friendly behavior.

Objective: Research has increasingly demonstrated the need to conceptualize the etiology of eating disorders beyond a sole focus on body image disturbance. Attachment patterns, media internalization, and self-objectification have been previously found to play a potential role in the development and maintenance of eating psychopathology.

Method: This study 1) examined the associations between eating behavior, body dissatisfaction, attachment, media internalization, and self-objectification, 2) evaluated media internalization and self-objectification as mediators of the relationship between insecure attachment patterns and both eating disorder symptomatology and body dissatisfaction, and 3) explored predictors of eating behavior in a sample of 252 Lebanese individuals between the ages of 18 and 25.

Results: Eating disorder symptomatology was positively correlated with body dissatisfaction, insecure attachment patterns, media internalization, and self-objectification. Positive associations between attachment anxiety and avoidance and eating disorder symptomatology were mediated by media internalization and self-objectification. Positive associations between attachment anxiety and avoidance and body dissatisfaction were also mediated by media internalization and self-objectification. Body dissatisfaction, media internalization, attachment anxiety and avoidance, and self-objectification were identified as predictors of eating behavior, with media internalization accounting for the highest variance in eating behavior.

Conclusions: Insecure attachment, heightened susceptibility to internalizing unrealistic media portrayals, and an objectifying self-concept were found to be associated with eating disorder symptomatology and body image dissatisfaction. Findings were interpreted in light of suggested directions and considerations for the design of prevention and intervention programs.

The texture of foods plays an important role in the liking of foods. Especially for picky eaters, texture can be a reason to reject foods. Previous studies showed that picky eaters in general dislike tactile stimulation more, which can include the feel of sand in their hands and specific food textures in their mouth. It has been suggested that this dislike stems from lower thresholds to detect touch, causing textures to feel over-stimulating and therefore more aversive. Alternatively, picky eaters might have the same objective tactile thresholds, but different subjective evaluations. The aim of the present study is to test the relations between tactile thresholds, liking of textures, food liking and picky eating. In a sample of 86 adult participants, picky eating was measured with the Adult Picky Eating Questionnaire (APEQ) and food liking with the Food Liking Questionnaire (FLQ). Tactile thresholds were tested with Semmes-Weinstein monofilaments (both on the tongue and fingertip) and liking of different textures was measured by feeling several textures with the hands. Results showed that both tongue and fingertip tactile thresholds were not related to the liking of textures. Thresholds of the fingertip, but not the tongue, were weakly related to food liking, but not directly to the APEQ. Liking of textures was related to both food liking and the APEQ. The results indicate that picky eaters indeed have a general subjective dislike of textures, but this cannot be explained by lower tactile thresholds. Future research might focus on how differential liking of textures develops.