Appetite最新文献_第2页

Feeding the inner critic: Self-criticism and shame in the association of affiliative memories with emotional and disordered eating in women

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-11 DOI: 10.1016/j.appet.2025.108011

Ana Rita Azevedo , Maria Coimbra , Maria Leonor Feio , Cláudia Ferreira

Emotional eating, defined as overeating in response to intense negative emotions, is considered part of a disordered eating continuum, as a milder form of binge eating. It is linked to high emotional dysregulation and risk factors like negative traumatic childhood memories, which have been associated with several negative psychopathological outcomes. Recent research has started to also highlight the negative impact of the lack of early positive memories on psychopathological outcomes, including eating-related disorders. This study explores the role of early affiliative memories on emotional eating, specifically examining whether self-criticism, a strategy to mitigate feelings of shame, is linked to women's tendencies towards emotional and disordered eating attitudes. The study involved 427 female participants.

Results show that fluctuations in self-criticism levels are linked to differences in emotional and disordered eating, with higher self-criticism corresponding to more severe emotional and disordered eating. The path analysis showed that a lack of early affiliative memories was associated to emotional and disordered eating, through the mediating roles of internal shame and self-criticism. The model explained 44 % of disordered eating variance, showing an excellent model fit.

These findings suggest that internal shame and self-criticism are defensive mechanisms tied to the absence of early affiliative experiences. Self-criticism strategies seem to amplify self-monitoring and negative self-evaluations, leading to emotional eating as a coping mechanism. Clinically, our study incites the development of compassion-focused interventions to address shame and self-criticism, and promote adaptive emotional regulation strategies, preventing emotional eating attitudes and reducing the risk for further disordered eating behaviours.

情绪性进食被定义为因强烈的负面情绪而暴饮暴食，被认为是连续性进食障碍的一部分，是暴饮暴食的一种较温和的形式。情绪性进食与高度情绪失调和童年负面创伤记忆等风险因素有关，而童年负面创伤记忆与多种负面心理病理结果有关。最近的研究也开始强调缺乏早期积极记忆对包括饮食相关障碍在内的精神病理结果的负面影响。本研究探讨了早期隶属记忆对情绪化饮食的作用，特别是研究了自我批评（一种减轻羞耻感的策略）是否与女性的情绪化倾向和饮食失调态度有关。研究结果表明，自我批评水平的波动与情绪化饮食和饮食失调的差异有关，自我批评越高，情绪化饮食和饮食失调越严重。路径分析显示，通过内部羞耻感和自我批评的中介作用，早期附属记忆的缺乏与情绪化和饮食失调有关。该模型解释了44%的饮食失调变异，显示出极佳的模型拟合度。这些研究结果表明，内心羞愧和自我批评是与缺乏早期隶属经验相关的防御机制。自我批评策略似乎放大了自我监控和消极的自我评价，导致情绪化进食成为一种应对机制。在临床上，我们的研究鼓励开发以同情为重点的干预措施，以解决羞耻感和自我批评问题，并促进适应性情绪调节策略，防止情绪化饮食态度，降低进一步出现饮食失调行为的风险。

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引用次数: 0

Together towards sustainable dining – Cocreating behavioral change interventions with restaurants

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-10 DOI: 10.1016/j.appet.2025.108009

Robert J. Weijers, Marleen Gillebaart, Iris W.H. Claessens, Quinty I. van Rixel, Denise T.D. de Ridder

Behavioral change interventions in restaurants towards sustainable food choices are a promising avenue towards attaining climate goals. In this research, we investigated how these interventions can successfully be implemented in a restaurant context to promote sustainable food choices. In a multiple-year co-creation project with 32 restaurants and consultant chefs, we provided knowledge on sustainable meal preparation and on using behavioral interventions, collaborated to design suitable interventions for the individual restaurants, and tested these interventions in a mixed methods approach. We provided support from researchers and consultant chefs throughout this process. The four restaurants that ultimately implemented an intervention were all successful in increasing uptake of their sustainable menu options. While participants' overall support and enthusiasm for knowledge of sustainability interventions was high, especially towards more sustainable meal preparation, many restaurants dropped out of the project. Despite using a time- and resource-intensive approach, it remained difficult to overcome both psychological barriers (no perceived responsibility and the sense of already “doing enough”) as well as practical hurdles (fear of customers’ response and lack of time) for restaurants. As implementation of the co-created solutions proved very challenging, future research on interventions promoting sustainable food choices should therefore specifically focus on taking away practical barriers. Possible avenues for doing so are focusing on more sustainable meal preparation, involving customers in cocreation, and a greater focus on the responsibility of the sector in culinary and hospitality education to instill sustainable habits there, which are then more easily practiced when working in the field.

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引用次数: 0

Retrospective reports of coercive control food parenting practices during childhood are related to eating behaviors in adulthood: A latent profile analysis

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-05 DOI: 10.1016/j.appet.2025.108006

Noémie Carbonneau , Emma Irene Studer-Perez , Camille Lavoie , Geneviève Lavigne , Audrée-Anne Dumas , Dara Musher-Eizenman

Food parenting practices are parents' actions that influence their child's eating habits and food intake. Coercive control food parenting practices are behaviors that seek to satisfy parental desires concerning their child's eating. These practices (including emotional regulation, pressure to eat, food as a reward, restriction for health, and restriction for weight) can have detrimental effects on children's eating behaviors and diet quality. Using a person-centered approach, the present study examined whether experiencing controlling food-related parenting practices as a child relates to eating behaviors, food liking, and food intake in adulthood. Participants were 441 French-Canadian adults (50.2 % female; mean age = 42.7 years). A latent profile analysis (LPA) empirically identified three subgroups of individuals based on patterns of controlling food-related practices used by their parents during childhood. The “high control” subgroup (n = 47) reported more emotional eating, cognitive restraint, and disinhibition than the “moderate control with restriction for health” subgroup (n = 200), which reported higher levels of these behaviors than the “low control” subgroup (n = 194). The “high control” subgroup also reported less intuitive eating and a higher intake frequency of both savory and sweet foods than participants of the two other profiles, which did not differ from each other on these outcomes. Interestingly, liking for savory and sweet foods did not significantly differ among the three groups. Overall, results indicate that exposure to less controlling food parenting practices during childhood is associated with more positive eating behaviors and healthier food intake in adulthood.

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引用次数: 0

What role do orthorectic beliefs play in orthorexia nervosa and healthy orthorexia? Development and validation of the Orthorexia Beliefs Scale (OBS)

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-05 DOI: 10.1016/j.appet.2025.107975

María Roncero , Juan Ramón Barrada , Miriam Pitarch , Gemma García-Soriano

Cognitive models of obsessive-compulsive disorder (OCD) postulate that dysfunctional beliefs and appraisals are key elements in the development and maintenance of obsessions. Given the relationship between the orthorexia nervosa (OrNe), OCD, and eating disorders, it is not surprising that some dysfunctional beliefs are present in OrNe. The aim of this research was to determine the relevance of dysfunctional beliefs in OrNe. To do so, we developed and validated an instrument that assesses these beliefs –the Orthorexia Beliefs Scale (OBS)– and, subsequently, analyzed the association between orthorexia, food restriction, obsessive-compulsive symptoms, and negative/positive affect, along with the beliefs evaluated with the OBS. Participants (n = 418) were given a set of questionnaires. We expected the obtained instrument to be able to assess dysfunctional beliefs related to orthorexia and establish positive associations between pathological dimensions and OrNe. The results revealed that the scale evaluated three factors: Overvaluation of Healthy Eating, Moral Meaning, and Need to Control. OrNe was significantly associated with all three of these factors and the most relevant association was with the Need to Control factor. An association between the non-pathological variable of orthorexia (HeOr) and the Overvaluation of Healthy Eating factor was also found. The results seem to indicate that the dysfunctionality of orthorexia is highly marked by the need to control, as also occurs in eating disorders.

强迫症（OCD）的认知模型假定，功能失调的信念和评价是强迫症发展和维持的关键因素。鉴于神经性厌食症（OrNe）、强迫症和进食障碍之间的关系，OrNe 中存在一些功能失调信念也就不足为奇了。本研究旨在确定功能失调信念与神经性厌食症的相关性。为此，我们开发并验证了一种评估这些信念的工具--厌食症信念量表（OBS），随后分析了厌食症、食物限制、强迫症状、消极/积极情绪与 OBS 评估的信念之间的关联。我们向参与者（n = 418）发放了一套问卷。我们期望所获得的工具能够评估与厌食症有关的功能失调信念，并在病理维度和 OrNe 之间建立正相关。结果显示，量表评估了三个因素：高估健康饮食、道德意义和控制需求。OrNe与这三个因素都有明显的关联，其中与控制需求因素的关联最大。此外，还发现厌食症的非病理性变量（HeOr）与高估健康饮食因素之间存在关联。这些结果似乎表明，厌食症的功能障碍在很大程度上表现为需要控制，饮食失调症也是如此。

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引用次数: 0

What we talk about when we talk about vegetarian diets: Insights into vegetarian practices in China

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-05 DOI: 10.1016/j.appet.2025.107991

Zheng Chen , Jiahui Lin , Guojun Zeng

Vegetarian practices in China are deeply embedded in local cultural traditions and are evolving alongside modern dietary trends. This study aims to profile individuals discussing vegetarian diets on social media and identify key characteristics of vegetarian practices from the discourse. Using Latent Dirichlet Allocation (LDA) topic modeling, we analyze vegetarian-related discussions on Weibo, supplemented by generational and sentiment analyses. Results show that 72.2 % of participants are female, with post volumes increasing by 18.6 % on the first and fifteenth days of the lunar calendar. The majority of posts exhibit positive sentiment, comprising 73.2 % of the total. Nine key topics are identified: everyday vegetarian experiences, wishes and prayers, ethical vegetarianism, vegetarian restaurant, vegetarian meals and snacks, holistic health vegetarianism, modern nutritional and vegetarianism, vegetarian recipes, and Buddhist vegetarianism. These topics depict Chinese vegetarian practice as an inclusive, depoliticized practice rooted in local cultural traditions, characterized by flexibility and integration into everyday life. Generational analyses show that younger generations (born in the 1990s and 2000s) see vegetarianism mainly as a practical dietary choice and adopt a more relaxed approach toward it, while older generations place greater emphasis on its spiritual and ethical dimensions. This study enhances the understanding of vegetarian practices in non-Western contexts, illustrating how Chinese vegetarian practices blend tradition with modernity, fostering a distinctive, non-confrontational, and accessible pathway to mainstream adoption.

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引用次数: 0

Exploring customer segmentation for food products with additional health benefits: A case study on iron-biofortified vegetables, functional foods, and dietary supplements

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-05 DOI: 10.1016/j.appet.2025.108004

Ann-Kristin Welk , Clara Mehlhose , Diemo Daum , Ulrich Enneking

Iron deficiency is a widespread global health concern affecting women, in particular, but also individuals adhering to vegan or vegetarian diets, as well as athletes. Inadequate iron intake can lead to various diseases, necessitating an iron-rich diet or dietary supplements. In addition to existing iron-enriched functional foods and supplements, the potential emergence of iron-biofortified vegetables, high in vitamin C, could enhance iron absorption in the future. As these vegetables are not established in the German food market, identifying the target group before market launch is crucial. To address this, a quantitative online survey of 1000 German consumers was conducted, focusing on purchase and consumption motives such as sustainability, naturalness, fitness, fresh food, convenience, preventive medical care, and pleasure. The analysis revealed four health-oriented consumer clusters. The "holistically committed" cluster pursued a comprehensive health approach, including active self-care, medical precautions, and environmental considerations. The "fitness pragmatists" cluster, primarily composed of young consumers, prioritized external health aspects with a focus on physical appearance. The "simply provisioners” cluster viewed preventive health care as integral to medical attention, emphasizing the need for quick and easy health solutions. Despite initially appearing unrelated to health concerns, the "hedonist" cluster, valuing pleasure-driven food choices, regularly cooked and appreciated variety and naturalness, indirectly supporting a health-oriented lifestyle. The cluster analysis showed high purchase potential for biofortified foods among sustainability- and naturalness-focused innovators, as well as pleasure-oriented consumers. Their broad acceptance highlights the demand for healthy, minimally processed foods. However, biofortified foods compete with dietary supplements and functional foods, resulting in an individualized product mix among target groups.

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引用次数: 0

The interpersonal effect of hunger: How others’ hunger shapes consumer expected taste perceptions of advertised foods

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-04 DOI: 10.1016/j.appet.2025.108003

Suhong Xiong , Guimin Li , Yu Ma , Xinran Zhang

Expected taste perceptions of advertised foods play a crucial role in consumer purchase decisions, yet these perceptions are heavily influenced by external food cues. While extensive research has examined various external factors affecting taste expectations, the impact of others’ hunger has remained unexplored. The current research investigates how exposure to others’ hunger in advertising contexts shapes consumers’ expected taste perceptions of advertised foods. Through three studies, our findings show that consumers expect food to taste better when exposed to others’ hunger, with this effect being serially mediated by self-hunger perception and mental simulation. This work contributes to the literature by addressing a significant gap in understanding how others’ hunger influences individuals’ expected taste perceptions, and by identifying a novel external cue that enhances these perceptions. Additionally, this research offers practical implications for food marketers on effectively incorporating social cues into their advertising strategies.

引用次数: 0

Climate change menu labels in a university cafeteria: effects on student's diets, perceptions, and attitudes

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-04 DOI: 10.1016/j.appet.2025.108001

Julia A. Wolfson , Daphene Altema-Johnson , Ariana Yett , Elham Ali , Brent Kim , Nina Carr , Raychel Santo , Clara Cho , Graham Browning , Rebecca Ramsing

Climate change is an urgent public health threat that requires robust and multi-sector action, including strategies to shift food choices toward more sustainable options. Climate change menu labels in university settings have the potential to shift food choices over the short- and long-term. In this pre-post-intervention study, we implemented traffic-light style climate impact menu labels communicating the greenhouse gas emissions (GHGE) of foods in two university dining halls at a private university in Maryland, USA. We compared student dietary intake, perceptions, and university dining procurement pre- and post-intervention. Compared to a baseline period with a matching 4-week menu cycle, we found no significant changes students' overall dietary quality, and few differences in students’ frequency of consuming key food groups. One in three students (33 %) in the sample (n = 186) noticed the climate change labels on the menus, and nearly half of surveyed students (48 %) said they would like the labels to continue to be displayed in dining halls. The majority of students reported that the labels did not influence their food choices at the dining hall (56 %) or elsewhere (67 %). More than 60 % of students believed a healthy diet includes meat, and ∼40 % believed that meatless meals are not filling. Climate labels are an important strategy for universities to consider to increase student awareness of climate impacts of their food choices, but other strategies, such as shifts in the types of meals offered on the menu, may also be needed to reduce GHGE of university dining programs.

{"title":"Climate change menu labels in a university cafeteria: effects on student's diets, perceptions, and attitudes","authors":"Julia A. Wolfson , Daphene Altema-Johnson , Ariana Yett , Elham Ali , Brent Kim , Nina Carr , Raychel Santo , Clara Cho , Graham Browning , Rebecca Ramsing","doi":"10.1016/j.appet.2025.108001","DOIUrl":"10.1016/j.appet.2025.108001","url":null,"abstract":"<div><div>Climate change is an urgent public health threat that requires robust and multi-sector action, including strategies to shift food choices toward more sustainable options. Climate change menu labels in university settings have the potential to shift food choices over the short- and long-term. In this pre-post-intervention study, we implemented traffic-light style climate impact menu labels communicating the greenhouse gas emissions (GHGE) of foods in two university dining halls at a private university in Maryland, USA. We compared student dietary intake, perceptions, and university dining procurement pre- and post-intervention. Compared to a baseline period with a matching 4-week menu cycle, we found no significant changes students' overall dietary quality, and few differences in students’ frequency of consuming key food groups. One in three students (33 %) in the sample (n = 186) noticed the climate change labels on the menus, and nearly half of surveyed students (48 %) said they would like the labels to continue to be displayed in dining halls. The majority of students reported that the labels did not influence their food choices at the dining hall (56 %) or elsewhere (67 %). More than 60 % of students believed a healthy diet includes meat, and ∼40 % believed that meatless meals are not filling. Climate labels are an important strategy for universities to consider to increase student awareness of climate impacts of their food choices, but other strategies, such as shifts in the types of meals offered on the menu, may also be needed to reduce GHGE of university dining programs.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"211 ","pages":"Article 108001"},"PeriodicalIF":4.6,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143794338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Parents’ feeding stress and pressure: Family mealtime dynamics with preschoolers across one week

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-04 DOI: 10.1016/j.appet.2025.107992

Jackie A. Nelson, Shayla C. Holub

Parents of preschool-age children report that mealtime is a particularly stressful parenting context. Because stress often leads to compromised parenting quality, we examined mothers' and fathers' perceived feeding stress with their 3- to 5-year-old child related to their own and their partner's controlling feeding practices, specifically pressure to eat. We also tested whether these associations were moderated by child age and body mass index. Sixty-five mother-father dyads provided daily reports of their feeding stress and were observed during dinners for their use of pressuring feeding practices with their child for seven consecutive days. Using multilevel models, we found that on days when mothers reported higher feeding stress, they were rated as using more instances of feeding pressure and their partners were also rated as using more feeding pressure. The partner effect was moderated by child age; higher daily maternal feeding stress related to more paternal feeding pressure with older children compared to younger children.

引用次数: 0

Does watching short-form #WhatIEatInADay videos impact eating disorder cognitions and urges to engage in eating disorder behaviors? An experimental investigation of TikTok

IF 4.6 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2025-04-04 DOI: 10.1016/j.appet.2025.108002

Heather A. Davis , Anna Gabrielle G. Patarinski , Jacqueline A. Kosmas , Chloe Roske , Meredith Kells

Short-form “What I Eat in a Day” (#WhatIEatInADay) videos are common on social media, such as on TikTok, and show a creator eating food across the assumed span of one day. There are two types of #WhatIEatInADay videos: Lifestyle, which include depictions of restrictive diets and eating disorder (ED) content, and Eating Only, which feature a creator eating excessive amounts of highly palatable food. Because viewing eating-related content with ED themes and overeating may lead to ED symptoms, we examined effects of viewing short-form #WhatIEatInADay videos on weight/shape preoccupation and urges to engage in ED behaviors. College students [N = 481; 72.3 % women, 68 % white] were randomly assigned to view Lifestyle, Eating Only, or non-eating related control (#Art) short-form videos from TikTok for 6 min. Before and after, participants rated their weight/shape preoccupation and urges to binge eat, vomit, and exercise. Mixed between-within subject ANOVAs revealed significant interactions by time and condition for weight/shape preoccupation and ED behavior urges. The Lifestyle condition reported an increase in weight/shape preoccupation and urge to exercise, and maintained urges to binge eat and vomit. Participants in the Eating Only condition reported an increase in weight/shape preoccupation and maintained urges to binge eat, vomit, and exercise. The control condition reported decreased urge to binge eat and exercise but no change in weight/shape preoccupation or urge to vomit. Effects related to change in weight/shape preoccupation in the Lifestyle condition were stronger for women. Watching short-form #WhatIEatInADay videos may elevate risk for ED cognitions and behaviors, and watching #Art videos may protect against ED risk. Further research is needed to understand moderators that may potentially strengthen the effects observed.

{"title":"Does watching short-form #WhatIEatInADay videos impact eating disorder cognitions and urges to engage in eating disorder behaviors? An experimental investigation of TikTok","authors":"Heather A. Davis , Anna Gabrielle G. Patarinski , Jacqueline A. Kosmas , Chloe Roske , Meredith Kells","doi":"10.1016/j.appet.2025.108002","DOIUrl":"10.1016/j.appet.2025.108002","url":null,"abstract":"<div><div>Short-form “What I Eat in a Day” (#WhatIEatInADay) videos are common on social media, such as on TikTok, and show a creator eating food across the assumed span of one day. There are two types of #WhatIEatInADay videos: <em>Lifestyle</em>, which include depictions of restrictive diets and eating disorder (ED) content, and <em>Eating Only</em>, which feature a creator eating excessive amounts of highly palatable food. Because viewing eating-related content with ED themes and overeating may lead to ED symptoms, we examined effects of viewing short-form #WhatIEatInADay videos on weight/shape preoccupation and urges to engage in ED behaviors. College students [<em>N</em> = 481; 72.3 % women, 68 % white] were randomly assigned to view <em>Lifestyle</em>, <em>Eating Only</em>, or non-eating related control (#Art) short-form videos from TikTok for 6 min. Before and after, participants rated their weight/shape preoccupation and urges to binge eat, vomit, and exercise. Mixed between-within subject ANOVAs revealed significant interactions by time and condition for weight/shape preoccupation and ED behavior urges. The <em>Lifestyle</em> condition reported an increase in weight/shape preoccupation and urge to exercise, and maintained urges to binge eat and vomit. Participants in the <em>Eating Only</em> condition reported an increase in weight/shape preoccupation and maintained urges to binge eat, vomit, and exercise. The control condition reported decreased urge to binge eat and exercise but no change in weight/shape preoccupation or urge to vomit. Effects related to change in weight/shape preoccupation in the <em>Lifestyle</em> condition were stronger for women. Watching short-form #WhatIEatInADay videos may elevate risk for ED cognitions and behaviors, and watching #Art videos may protect against ED risk. Further research is needed to understand moderators that may potentially strengthen the effects observed.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"211 ","pages":"Article 108002"},"PeriodicalIF":4.6,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143794341","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}

引用次数: 0