Appetite最新文献

{"title":"Effects of processing level and nutritional quality on energy intake, ingestive behaviors, palatability, and satiety in a young adult population","authors":"Alexandra B. Larcom ,&nbsp;Ingrid E. Lofgren ,&nbsp;Matthew J. Delmonico ,&nbsp;Amanda Missimer ,&nbsp;Kathleen J. Melanson","doi":"10.1016/j.appet.2025.108352","DOIUrl":"10.1016/j.appet.2025.108352","url":null,"abstract":"<div><div>This randomized crossover trial examined differences in energy intake (EI), ingestive behaviors, palatability, and satiety in meals differing in processing and nutritional quality (NQ). At each visit, participants consumed one of three meals containing similar food items matched for energy, macronutrients, flavor profile, and texture: 1) Non-ultra-processed (UPF), high NQ (NUPF-HNQ), 2) UPF, high NQ (UPF-HNQ), and 3) UPF, low NQ (UPF-LNQ). Participants rated appetite (pre-meal, post-meal, and every half hour) and palatability using visual analog scales. Composite hedonic scores (CHS) were calculated. Repeated measures analysis of variance examined differences in EI, CHS, eating time (ET), eating rate (ER), energy intake rate (EIR), hunger, satiety, and desire to eat (DTE), at p &lt; 0.05. Linear regression examined associations between CHS and EI, ET, ER, and EIR, adjusting for meal. Forty healthy young adults (mean age 24.7 ± 5.1 years), predominantly white (67 %) females (70 %) with a mean BMI 25.3 ± 4.4 kg/m², were included. EI was similar for NUPF-HNQ (585.7 ± 163 kcal) and UPF-HNQ (609.7 ± 151.8 kcal) but significantly lower for UPF-LNQ (503.0 ± 164.1 kcal). CHS was higher for NUPF-HNQ (65.3 ± 22.9 mm) than UPF-LNQ (45.4 ± 20.9 mm). EIR was higher for UPF-HNQ (67.7 ± 23.1 kcal/min) than NUPF-HNQ (54.1 ± 18.4 kcal/min) and UPF-LNQ (50.1 ± 15.1 kcal/min). Hunger and DTE were higher for UPF-LNQ (159.7 ± 94.2 and 168.2 ± 94.9 mm∗min) than NUPF-HNQ (98.4 ± 69.9 and M = 107.3 ± 70.3 mm∗min). CHS was positively associated with EI (p &lt; 0.01, R² = 0.23) and ET (p = 0.02, R² = 0.08). EI was lower in a UPF-LNQ compared to non-UPF meals. Palatability ratings were lowest in the UPF-LNQ meal and were associated with EI and ET, potentially explaining results.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108352"},"PeriodicalIF":3.8,"publicationDate":"2025-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145336096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dead body or yummy bacon? Gender and perceived intensity outweigh odor label in eliciting disgust","authors":"Lenka Martinec Nováková ,&nbsp;Dagmar Schwambergová ,&nbsp;Iveta Hocko Fajnerová ,&nbsp;Petra Mžourková ,&nbsp;Michaela Slavíková ,&nbsp;Jan Havlíček","doi":"10.1016/j.appet.2025.108353","DOIUrl":"10.1016/j.appet.2025.108353","url":null,"abstract":"<div><div>Disgustingness is an under-researched odor property distinct from unpleasantness, but like hedonic valence, it is likely susceptible to cognitive modulation. Beliefs about odor identity related to potential pathogenic risk can lead to markedly contrasting odor perception, including perceived disgustingness, compared to when the odor is not regarded as suggestive of pathogenicity. We hypothesized that applying a pathogenic label would significantly increase disgust, especially for intense odors. We presented 90 healthy Czech young adults with four unpleasant, realistic smells reminiscent of decomposing flesh and used as fish attractors. The participants rated the odors for perceived disgustingness, pleasantness, intensity, and familiarity, and performed an odor naming task. The results revealed that applying a pathogenic label significantly increased disgust ratings (R² = 0.03) but that gender (R² = 0.10) and perceived odor intensity (R² = 0.09) were more influential predictors of disgustingness. These findings suggest that for aversive but ambiguous odors, the influence of bottom-up sensory processing and raters’ individual characteristics may outweigh top-down cognitive labeling in driving the disgust response.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108353"},"PeriodicalIF":3.8,"publicationDate":"2025-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145336082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cognitive processing and intuitive characteristics of health intertemporal decision-making: Evidence from behavioral and ERP studies","authors":"Yan Zou ,&nbsp;Xiaoli Yang ,&nbsp;Xueli Xu","doi":"10.1016/j.appet.2025.108351","DOIUrl":"10.1016/j.appet.2025.108351","url":null,"abstract":"&lt;div&gt;&lt;h3&gt;Background&lt;/h3&gt;&lt;div&gt;Health intertemporal decision-making is related to the health and well-being of individuals and the nation. However, its cognitive processing remains poorly understood. From a healthcare perspective, the current study adopts a dual-processing theory framework and employs the food time discount rate as a measurement paradigm to systematically examine the relationship between health behaviors and health intertemporal decision-making, as well as their underlying cognitive processing.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Methods&lt;/h3&gt;&lt;div&gt;The current study consists of three interconnected sub-studies. Study 1 recruited 397 participants from northwestern and southwestern China, who were asked to rate 21 health behaviors across three dimensions: required effort, duration, and health impact. Cluster analysis was then used to test whether health behaviors could serve as proxy indicators of health intertemporal decision-making. Study 2 recruited 156 participants from northwestern China and explored whether health intertemporal decision-making simultaneously relies on heuristic and analytical processing by manipulating emotional tasks (heuristic processing) and working memory tasks (analytical processing). Study 3 recruited 30 participants from northwestern China and employed event-related potential (ERP) technology to compare intuitive preferences in health intertemporal decision-making under manipulations of time intervals.&lt;/div&gt;&lt;/div&gt;&lt;div&gt;&lt;h3&gt;Results&lt;/h3&gt;&lt;div&gt;The results of Study 1 indicate that, compared to short-term-effortless health behaviors, long-term-effortful health behaviors scored significantly higher on effort investment (&lt;em&gt;t&lt;/em&gt; = 22.902∗∗∗) and duration (&lt;em&gt;t&lt;/em&gt; = 16.607∗∗∗), but significantly lower on health impact (&lt;em&gt;t&lt;/em&gt; = −18.779∗∗∗), suggesting that health behaviors can be categorized into two types: long-term-effortful health behaviors corresponding to delayed large benefits and short-term-effortless health behaviors corresponding to immediate small benefits. This provides a feasible method for indirectly measuring health intertemporal decision-making through health behaviors. The results of Study 2 showed a significant interaction between heuristic and analytical processing in health intertemporal decision-making (&lt;em&gt;F&lt;/em&gt;(1, 147) = 4.934, &lt;em&gt;p&lt;/em&gt; = 0.028, η&lt;sub&gt;p&lt;/sub&gt;&lt;sup&gt;2&lt;/sup&gt; = 0.032). Moreover, individuals exhibited higher discount rates and a stronger preference for immediate gratification in unhealthy food contexts (&lt;em&gt;F&lt;/em&gt;(1, 147) = 16.886, &lt;em&gt;p&lt;/em&gt; &lt; 0.001, η&lt;sub&gt;p&lt;/sub&gt;&lt;sup&gt;2&lt;/sup&gt; = 0.103), suggesting that health intertemporal decision-making conforms to a dual-process model. The results of Study 3 showed that when presented with unhealthy foods, individuals exhibited a stronger preference for immediate rewards (&lt;em&gt;F&lt;/em&gt;(1, 24) = 0.391, &lt;em&gt;p&lt;/em&gt; = 0.538, η&lt;sub&gt;p&lt;/sub&gt;&lt;sup&gt;2&lt;/sup&gt; = 0.016) and relied more on heuristic processing (N1: &lt;em&gt;F&lt;/em&gt;(1, 24) = 1.258, &lt;em&gt;p&lt;/em&gt; = 0.273, η&lt;su","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108351"},"PeriodicalIF":3.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145317962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Defensive reactions to a meat reduction intervention","authors":"João Graça ,&nbsp;Emma Fanter ,&nbsp;Christopher J. Hopwood ,&nbsp;John Hoeks","doi":"10.1016/j.appet.2025.108354","DOIUrl":"10.1016/j.appet.2025.108354","url":null,"abstract":"<div><div>Shifting from meat-centric to plant-based diets can mitigate climate change, improve public health, and reduce animal suffering, among other socially beneficial outcomes. However, efforts to encourage these changes sometimes provoke defensive reactions, and there is limited experimental evidence on how and why such reactions occur. We tested a brief meat reduction intervention in a preregistered experiment with a demographically representative sample of 1070 UK meat-eaters (2 × 2 between-subjects design). The intervention had two components: a reflection prompt encouraging participants to consider how their meat consumption might conflict with environmental concerns, and an action plan prompt offering practical suggestions for reducing meat consumption. The action plan prompt backfired, decreasing willingness to reduce meat consumption and increasing psychological reactance. The reflection prompt also increased reactance. Additional analyses revealed that antisocial tendencies – traits such as low empathy and a lack of concern for the morality of one's actions – were associated with lower willingness to reduce meat consumption, reduced support for plant-based food policies, and greater reactance. These traits also amplified the backfire effects of the intervention, further decreasing willingness and policy support among participants higher in antisocial tendencies. These findings help to link defensive reactions and dispositional traits as barriers to sustainable food transitions.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108354"},"PeriodicalIF":3.8,"publicationDate":"2025-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145327990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Obesity is associated with reduced sensitivity to stimulus rewarding value, but unaltered effects of fasting and contextual modulation during action prediction” [Appetite 213 (2025) 108050]","authors":"Valentina Bianco ,&nbsp;Mattia D'Alleva ,&nbsp;Stefano Lazzer ,&nbsp;Giulia D'Argenio ,&nbsp;Sara Boscarol ,&nbsp;Cosimo Urgesi","doi":"10.1016/j.appet.2025.108345","DOIUrl":"10.1016/j.appet.2025.108345","url":null,"abstract":"","PeriodicalId":242,"journal":{"name":"Appetite","volume":"216 ","pages":"Article 108345"},"PeriodicalIF":3.8,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145306448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Doing ‘proper’ food in later older age: gender and the significance of household meals","authors":"Kate Gibson,&nbsp;Emma McLellan,&nbsp;Katie Brittain","doi":"10.1016/j.appet.2025.108349","DOIUrl":"10.1016/j.appet.2025.108349","url":null,"abstract":"<div><div>Based on longitudinal qualitative research with 46 older adults (80+) in North East England, this paper employs a Bourdieusian framework to examine the intersection of domestic eating, gender, age and identity within later life transitions. From minor ‘tweaks’ to using convenience foods, our participants employed various strategies to maintain ‘proper’ meal routines, an everyday practice idealised across the sample. Female participants were particularly adept at revising food routines; however, there was a fragility apparent in this orientation to practice. Their narratives about declining foodwork contained moralised references to laziness and carelessness. Male participants, in contrast, did not express such ambivalence. For recent widows, losing a partner significantly disrupted their gendered domestic habitus, in turn challenging their identities configured through care-orientated foodwork. Our analysis reveals that food remains a key site for identity negotiation in later older age, a relationship structured by habitus. Attending to the heightened awareness generated during the inevitable biographical disruptions of later older age, especially disruptions related to loss, highlights the durability of the gendered domestic habitus. Supporting ageing in place must move beyond dominant nutrition-focused understandings of food and instead recognise that food dispositions are informed by sociocultural frameworks.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108349"},"PeriodicalIF":3.8,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145311899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Food neophobia correlates with motor cortex excitability in response to disgust-related stimuli” [Appetite 217 (2026) 108334]","authors":"Antonella Cano ,&nbsp;Chiara Lacana ,&nbsp;Nicola Loi ,&nbsp;Mohammed Zeroual ,&nbsp;Elena Castiglia ,&nbsp;Josetta Sanna ,&nbsp;Maria Grazia Catte ,&nbsp;Franca Deriu ,&nbsp;Francesca Ginatempo","doi":"10.1016/j.appet.2025.108346","DOIUrl":"10.1016/j.appet.2025.108346","url":null,"abstract":"","PeriodicalId":242,"journal":{"name":"Appetite","volume":"216 ","pages":"Article 108346"},"PeriodicalIF":3.8,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145290414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and rigorous multistep validation of a psychometric tool to measure food noise","authors":"Emily J. Dhurandhar ,&nbsp;Kevin C. Maki ,&nbsp;Nikhil V. Dhurandhar ,&nbsp;Theodore K. Kyle ,&nbsp;Sydney Yurkow ,&nbsp;Misty A.W. Hawkins ,&nbsp;Jon Agley ,&nbsp;Emily H. Ho ,&nbsp;Lawrence J. Cheskin ,&nbsp;Thorkild I.A. Sørensen ,&nbsp;Xi Rita Wang ,&nbsp;Bernard Gorman ,&nbsp;David B. Allison","doi":"10.1016/j.appet.2025.108339","DOIUrl":"10.1016/j.appet.2025.108339","url":null,"abstract":"","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108339"},"PeriodicalIF":3.8,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145306506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mental health research in vegans and vegetarians: a critical commentary on ethics, empathy, and epidemiology","authors":"Jessica L. Campbell","doi":"10.1016/j.appet.2025.108348","DOIUrl":"10.1016/j.appet.2025.108348","url":null,"abstract":"<div><div>This paper critiques the widespread use of epidemiological comparisons between vegans and omnivores in mental health research. While such studies often attribute outcomes to nutritional deficiencies or benefits, they overlook key psychosocial and ethical factors, including elevated empathy, social stigma, and inconsistent dietary classifications. These confounds undermine causal inference and render observational findings conceptually flawed. Within-vegan analyses of diet quality offer more valid insights. We argue that future research could incorporate targeted psychological screening to better capture the ethical and social stressors unique to veganism, improving the accuracy and relevance of mental health assessments in both research and policy contexts.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108348"},"PeriodicalIF":3.8,"publicationDate":"2025-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145278604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Body image disturbances and disordered eating during pregnancy: a comparison of pregnant women with low and high risk of eating disorders","authors":"Marie-Michelle Blouin ,&nbsp;Valérie Simard ,&nbsp;Julie Achim","doi":"10.1016/j.appet.2025.108343","DOIUrl":"10.1016/j.appet.2025.108343","url":null,"abstract":"<div><div>The main aims of this study are to examine changes in body image disturbances and disordered eating during pregnancy, among women who presented with low and high risk of eating disorders and to identify predisposing factors (i.e., conditions present in the preconception period) of higher body image disturbances and disordered eating during the first trimester. Two independent samples (n<em>1</em> = 350, n<em>2</em> = 179) of pregnant women were included in the study and completed an online survey, including a new body image and disordered eating measure tailored for pregnant women. The first sample contributed to establishing cut-off values for that new measure, which identified women with low and high risk of eating disorders. The second sample was recruited using a longitudinal design with three-time points (T1 = first trimester; T2 = second trimester; T3 = third trimester). Profile analyses revealed that the low-risk group of eating disorders displayed stable body image disturbances and disordered eating during pregnancy, while the high-risk group of eating disorders exhibited decreased body image disturbances and disordered eating from early to mid-pregnancy. Binary logistic regressions revealed that only psychological variables (i.e., history of eating disorders and depression) were significant predictors of high body image disturbances and disordered eating at T1. Our findings emphasize the need to raise awareness within the field of prenatal care to monitor eating disorder symptomatology as well as history of depression and eating disorders in non-clinical women.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"217 ","pages":"Article 108343"},"PeriodicalIF":3.8,"publicationDate":"2025-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145285326","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}