Pub Date : 2025-02-25DOI: 10.1016/j.appet.2025.107925
Stéphanie Verfay , Carolina O.C. Werle
The present research explores how the use of characters on the packaging of beverages influences children's consumption choices between healthy and less healthy products. Two controlled experiments with a total of 180 children aged between 5 and 11 years old tested how a packaging with character influenced children's choice between a hedonic (apple juice) and a utilitarian product (water). Packaging displaying a character proves particularly effective to influence children behavior, especially when the character is known by the children. Results show that children preferred water over apple juice when the packaging of the water bottle displayed a character, leading to increased water consumption and, consequently, reduced sugar intake.
{"title":"How characters on packaging influence children's choice of a healthy beverage","authors":"Stéphanie Verfay , Carolina O.C. Werle","doi":"10.1016/j.appet.2025.107925","DOIUrl":"10.1016/j.appet.2025.107925","url":null,"abstract":"<div><div>The present research explores how the use of characters on the packaging of beverages influences children's consumption choices between healthy and less healthy products. Two controlled experiments with a total of 180 children aged between 5 and 11 years old tested how a packaging with character influenced children's choice between a hedonic (apple juice) and a utilitarian product (water). Packaging displaying a character proves particularly effective to influence children behavior, especially when the character is known by the children. Results show that children preferred water over apple juice when the packaging of the water bottle displayed a character, leading to increased water consumption and, consequently, reduced sugar intake.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107925"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522373","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}
Pub Date : 2025-02-25DOI: 10.1016/j.appet.2025.107928
Maria Almudena Claassen , Jutta Mata , Ralph Hertwig
Humans have a fascination with quantifying behaviors. While numbers can provide intriguing insights, they can also distort public perceptions and misguide policy design. This article deconstructs the popular belief that individuals make 200 mindless food-related decisions a day, offering alternative perspectives on the conceptualization and measurement of food decisions. Specifically, we argue that existing decision-making theories offer limited guidance in defining and measuring such decisions, and advocate for more precise operationalizations. We emphasize the need for contextual understanding over simplistic numerical representations, propose a comprehensive working definition of food decisions, and consider alternative methods that may be better suited to capturing the complexity and nuance of food decisions. To conclude, we advocate for methodological pluralism in studying food decisions.
{"title":"The (mis-)measurement of food decisions","authors":"Maria Almudena Claassen , Jutta Mata , Ralph Hertwig","doi":"10.1016/j.appet.2025.107928","DOIUrl":"10.1016/j.appet.2025.107928","url":null,"abstract":"<div><div>Humans have a fascination with quantifying behaviors. While numbers can provide intriguing insights, they can also distort public perceptions and misguide policy design. This article deconstructs the popular belief that individuals make 200 mindless food-related decisions a day, offering alternative perspectives on the conceptualization and measurement of food decisions. Specifically, we argue that existing decision-making theories offer limited guidance in defining and measuring such decisions, and advocate for more precise operationalizations. We emphasize the need for contextual understanding over simplistic numerical representations, propose a comprehensive working definition of food decisions, and consider alternative methods that may be better suited to capturing the complexity and nuance of food decisions. To conclude, we advocate for methodological pluralism in studying food decisions.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"209 ","pages":"Article 107928"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522375","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}
Pub Date : 2025-02-25DOI: 10.1016/j.appet.2025.107929
Lesia Heiko, Alice Grønhøj, Tino Bech-Larsen
Amidst an increasing emphasis on sustainability, ongoing conflicts and humanitarian crises pose significant challenges. This study explored how Ukrainian mothers in Denmark navigate the adoption sustainable diets while addressing challenges such as displacement and cultural adaptation. Using a qualitative approach, we conducted semi-structured interviews with 22 mothers from diverse socio-demographic backgrounds, with durations of residence in Denmark ranging from 1.5 to 17 years. Based on a reflexive thematic analysis, three main themes were generated: 1) Surviving: The non-urgency of sustainability; 2) Sustaining: A priority of a healthy diet; 3) Paradise Lost: The essence and taste of home. Drawing on the consumer socialisation theory and acculturation elements, this research identified three acculturation strategies regarding the perceived importance of sustainable diet practices: separation, marginalization and, driven by reverse consumer socialisation, integration. The study finds that mothers with refugee background facing higher stress levels tend to adopt marginalization strategies. It is proposed that for participants who had settled in Denmark before 2022, the emotional burden of war leads to a melancholic separation. This study highlights the need for culturally sensitive policies that promote sustainable practices while addressing the immediate needs of displaced populations, advocating for inclusive education on feasible sustainability practices and framing them as beneficial for both health and the environment to resonate with diverse communities. Future research should deepen the understanding of reverse consumer socialisation dynamics within immigrant families.
{"title":"Surviving and Sustaining: The perceived importance of sustainable diet practices among immigrant mothers","authors":"Lesia Heiko, Alice Grønhøj, Tino Bech-Larsen","doi":"10.1016/j.appet.2025.107929","DOIUrl":"10.1016/j.appet.2025.107929","url":null,"abstract":"<div><div>Amidst an increasing emphasis on sustainability, ongoing conflicts and humanitarian crises pose significant challenges. This study explored how Ukrainian mothers in Denmark navigate the adoption sustainable diets while addressing challenges such as displacement and cultural adaptation. Using a qualitative approach, we conducted semi-structured interviews with 22 mothers from diverse socio-demographic backgrounds, with durations of residence in Denmark ranging from 1.5 to 17 years. Based on a reflexive thematic analysis, three main themes were generated: 1) Surviving: The non-urgency of sustainability; 2) Sustaining: A priority of a healthy diet; 3) Paradise Lost: The essence and taste of home. Drawing on the consumer socialisation theory and acculturation elements, this research identified three acculturation strategies regarding the perceived importance of sustainable diet practices: separation, marginalization and, driven by reverse consumer socialisation, integration. The study finds that mothers with refugee background facing higher stress levels tend to adopt marginalization strategies. It is proposed that for participants who had settled in Denmark before 2022, the emotional burden of war leads to a <em>melancholic</em> separation. This study highlights the need for culturally sensitive policies that promote sustainable practices while addressing the immediate needs of displaced populations, advocating for inclusive education on feasible sustainability practices and framing them as beneficial for both health and the environment to resonate with diverse communities. Future research should deepen the understanding of reverse consumer socialisation dynamics within immigrant families.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107929"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522374","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}
Pub Date : 2025-02-25DOI: 10.1016/j.appet.2025.107915
Nicholas V. Neuwald , Alaina L. Pearce , Paige M. Cunningham , Marissa N. Setzenfand , Lauren Koczwara , Barbara J. Rolls , Kathleen L. Keller
Switching between different foods while eating has been positively associated with weight status and intake in children. Evidence suggests that switching behavior is consistent within children across meals, however, it is unclear how switching relates to changes in adiposity over time. In a 1-year longitudinal study, we assessed whether food switching predicted changes in fat mass index (FMI: fat mass kg/height m2) in 7–8-year-old children and tested if familial risk of obesity moderated this relationship. At baseline, seventy-four children without obesity (7.8 ± 0.6 y; 37F) consumed four ad libitum meals of varying portion sizes, each consisting of chicken nuggets, macaroni and cheese, grapes, and broccoli. For each child, the average number of food switches was calculated from video recordings across the four meals. To assess change in adiposity over time, children completed a dual energy x-ray absorptiometry scan for assessment of FMI at baseline and follow-up (≥1 year later). Familial risk of obesity was determined by maternal BMI (high-risk: ≥30 kg/m2, n = 32 vs. low-risk: <25 kg/m2, n = 42). Food switching at baseline was positively associated with changes in FMI over 1 year (p = 0.03). In addition to the 37% of variance in FMI change explained by known factors influencing adiposity, food switching accounted for an additional 4% of the variance (p = 0.03). Further, there was an interaction between familial risk status and food switching (p = 0.04) such that the relationship between switching and FMI change was only significant in high-risk children. Overall, children's food switching behavior assessed at laboratory meals predicted change in adiposity over 1 year. Food switching could be a behavioral marker for, and contribute to, pediatric obesity risk particularly in children with a familial predisposition.
{"title":"Food switching at a meal is positively associated with change in adiposity among children at high-familial risk for obesity","authors":"Nicholas V. Neuwald , Alaina L. Pearce , Paige M. Cunningham , Marissa N. Setzenfand , Lauren Koczwara , Barbara J. Rolls , Kathleen L. Keller","doi":"10.1016/j.appet.2025.107915","DOIUrl":"10.1016/j.appet.2025.107915","url":null,"abstract":"<div><div>Switching between different foods while eating has been positively associated with weight status and intake in children. Evidence suggests that switching behavior is consistent within children across meals, however, it is unclear how switching relates to changes in adiposity over time. In a 1-year longitudinal study, we assessed whether food switching predicted changes in fat mass index (FMI: fat mass kg/height m<sup>2</sup>) in 7–8-year-old children and tested if familial risk of obesity moderated this relationship. At baseline, seventy-four children without obesity (7.8 ± 0.6 y; 37F) consumed four <em>ad libitum</em> meals of varying portion sizes, each consisting of chicken nuggets, macaroni and cheese, grapes, and broccoli. For each child, the average number of food switches was calculated from video recordings across the four meals. To assess change in adiposity over time, children completed a dual energy x-ray absorptiometry scan for assessment of FMI at baseline and follow-up (≥1 year later). Familial risk of obesity was determined by maternal BMI (high-risk: ≥30 kg/m<sup>2</sup>, n = 32 vs. low-risk: <25 kg/m<sup>2</sup>, n = 42). Food switching at baseline was positively associated with changes in FMI over 1 year (p = 0.03). In addition to the 37% of variance in FMI change explained by known factors influencing adiposity, food switching accounted for an additional 4% of the variance (p = 0.03). Further, there was an interaction between familial risk status and food switching (p = 0.04) such that the relationship between switching and FMI change was only significant in high-risk children. Overall, children's food switching behavior assessed at laboratory meals predicted change in adiposity over 1 year. Food switching could be a behavioral marker for, and contribute to, pediatric obesity risk particularly in children with a familial predisposition.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107915"},"PeriodicalIF":4.6,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143514079","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}
Pub Date : 2025-02-22DOI: 10.1016/j.appet.2025.107926
Alexander Diel , Tania Lalgi , Martin Teufel , Alexander Bäuerle , Karl MacDorman
This study investigates whether imperfect AI-generated food images evoke an uncanny valley effect, making them appear uncannier than either unrealistic or realistic food images. It further explores whether this effect is a nonlinear function of realism. Underlying mechanisms are examined, including food disgust and food neophobia. The study also compares reactions to moldy and rotten food with reactions to AI-generated food. Individual differences in food disgust and food neophobia are treated as moderators of food uncanniness. The results show that a cubic function of realism best predicts uncanniness, with imperfect AI-generated food rated significantly more uncanny and less pleasant than unrealistic and realistic food. Pleasantness followed a quadratic function of realism. Food neophobia significantly moderated the uncanny valley effect, while food disgust sensitivity did not. The findings indicate deviations from expected realism elicit discomfort, driven by novelty aversion rather than contamination-related disgust.
{"title":"Eerie edibles: Realism and food neophobia predict an uncanny valley in AI-generated food images","authors":"Alexander Diel , Tania Lalgi , Martin Teufel , Alexander Bäuerle , Karl MacDorman","doi":"10.1016/j.appet.2025.107926","DOIUrl":"10.1016/j.appet.2025.107926","url":null,"abstract":"<div><div>This study investigates whether imperfect AI-generated food images evoke an uncanny valley effect, making them appear uncannier than either unrealistic or realistic food images. It further explores whether this effect is a nonlinear function of realism. Underlying mechanisms are examined, including food disgust and food neophobia. The study also compares reactions to moldy and rotten food with reactions to AI-generated food. Individual differences in food disgust and food neophobia are treated as moderators of food uncanniness. The results show that a cubic function of realism best predicts uncanniness, with imperfect AI-generated food rated significantly more uncanny and less pleasant than unrealistic and realistic food. Pleasantness followed a quadratic function of realism. Food neophobia significantly moderated the uncanny valley effect, while food disgust sensitivity did not. The findings indicate deviations from expected realism elicit discomfort, driven by novelty aversion rather than contamination-related disgust.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107926"},"PeriodicalIF":4.6,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490095","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}
Pub Date : 2025-02-22DOI: 10.1016/j.appet.2025.107927
Natja Poder Launbo , Hanne Enghoff Pedersen , Christina van Elst , Louise Groth Grunnet , Kristine Færch , Graham Finlayson , Jonas Salling Quist , Kristine Beaulieu
Food perceptions play a critical role in shaping appetite control and eating behaviour, influencing food choices and energy intake. This study aimed to explore how individuals with varying weight and diabetes status perceive food in relation to appetite and weight management, specifically examining associations with hedonic overeating, successful weight management, healthiness, and satiating capacity. An online survey with 28 food images (7 from each of the combined food categories, i.e., high-fat/sweet, low-fat/sweet, high-fat/savoury, and low-fat/savoury was completed by 349 responders: 90 people with normal weight (NW), 137 with overweight or obesity (OW/OB), and 122 with overweight or obesity and type 2 diabetes (OW/OB + T2D). Individuals with OW/OB + T2D rated high-fat foods higher for their association with successful weight management compared to other groups, while those with OW/OB scored low-fat sweet foods higher than others. The OW/OB + T2D group generally perceived low-fat foods as less healthy, except for low-fat/sweet foods, where their ratings aligned with those of NW participants. Notably, NW participants rated foods as the most filling across categories, followed by OW/OB, with the OW/OB + T2D group giving the lowest ratings for satiating capacity. These findings suggest that weight and diabetes status influence food perceptions, particularly regarding their perceived healthiness, satiating capacity, and role in successful weight management. These findings underscore the intricate relationship between food perceptions, weight, and diabetes status, emphasizing the importance of tailoring dietary guidelines and interventions to suit the specific characteristics of different groups.
{"title":"Food perceptions related to appetite and weight management among individuals with different weight and diabetes status","authors":"Natja Poder Launbo , Hanne Enghoff Pedersen , Christina van Elst , Louise Groth Grunnet , Kristine Færch , Graham Finlayson , Jonas Salling Quist , Kristine Beaulieu","doi":"10.1016/j.appet.2025.107927","DOIUrl":"10.1016/j.appet.2025.107927","url":null,"abstract":"<div><div>Food perceptions play a critical role in shaping appetite control and eating behaviour, influencing food choices and energy intake. This study aimed to explore how individuals with varying weight and diabetes status perceive food in relation to appetite and weight management, specifically examining associations with <em>hedonic overeating</em>, <em>successful weight management</em>, <em>healthiness</em>, and <em>satiating capacity</em>. An online survey with 28 food images (7 from each of the combined food categories, i.e., high-fat/sweet, low-fat/sweet, high-fat/savoury, and low-fat/savoury was completed by 349 responders: 90 people with normal weight (NW), 137 with overweight or obesity (OW/OB), and 122 with overweight or obesity and type 2 diabetes (OW/OB + T2D). Individuals with OW/OB + T2D rated high-fat foods higher for their association with <em>successful weight management</em> compared to other groups, while those with OW/OB scored low-fat sweet foods higher than others. The OW/OB + T2D group generally perceived low-fat foods as less <em>healthy</em>, except for low-fat/sweet foods, where their ratings aligned with those of NW participants. Notably, NW participants rated foods as the most <em>filling</em> across categories, followed by OW/OB, with the OW/OB + T2D group giving the lowest ratings for <em>satiating capacity</em>. These findings suggest that weight and diabetes status influence food perceptions, particularly regarding their perceived <em>healthiness</em>, <em>satiating capacity</em>, and role in <em>successful weight management</em>. These findings underscore the intricate relationship between food perceptions, weight, and diabetes status, emphasizing the importance of tailoring dietary guidelines and interventions to suit the specific characteristics of different groups.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"209 ","pages":"Article 107927"},"PeriodicalIF":4.6,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143490099","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}
Pub Date : 2025-02-21DOI: 10.1016/j.appet.2025.107916
Jutta Mata , Vanessa Knobl , Masanori Takezawa
Objective
Can children's preferences make family meals healthier and more sustainable? Extending cultural evolution theory, we explored the children's role in a possible bottom-up transmission of meat preferences to their parents in the context of family meals.
Methods
Fifty-seven parent–child dyads from Germany (age: Mchildren = 15.9 years, Mparents = 50.5 years; 67% daughters, 93% mothers; 14% of children and 0% of parents followed a vegetarian/vegan diet; 82% of children were still in school; 42% of parents had a bachelor's degree or higher) decided on a family meal through discussion, which was videotaped. Before and after discussing, dyad members separately stated their preferred meat proportion for the family meal.
Results
In contrast to our hypotheses, on average children neither preferred less meat nor had a stronger influence on meat proportions in family meals than their parents. Daughters—despite a considerably lower preference for meat—did not reduce meat at family meals more than sons. Rather than demographic characteristics (i.e., age, gender), it was specific behaviors of children or dyads that predicted stronger influence on and eventually lower proportion of meat at family meals. These specific behaviors were following a vegetarian/vegan diet, general conflicts about meat-related aspects of family meals, and—in tendency—mentioning sustainability arguments in discussions. Conclusions: Children can be part of the change toward healthier and more sustainable family foodways—which could improve the family's health—if they themselves eat accordingly and actively advocate for it.
{"title":"Exploring the role of adolescents in healthier, more sustainable family meals: A decision study on meat consumption","authors":"Jutta Mata , Vanessa Knobl , Masanori Takezawa","doi":"10.1016/j.appet.2025.107916","DOIUrl":"10.1016/j.appet.2025.107916","url":null,"abstract":"<div><h3>Objective</h3><div>Can children's preferences make family meals healthier and more sustainable? Extending cultural evolution theory, we explored the children's role in a possible bottom-up transmission of meat preferences to their parents in the context of family meals.</div></div><div><h3>Methods</h3><div>Fifty-seven parent–child dyads from Germany (age: <em>M</em><sub>children</sub> = 15.9 years, <em>M</em><sub>parents</sub> = 50.5 years; 67% daughters, 93% mothers; 14% of children and 0% of parents followed a vegetarian/vegan diet; 82% of children were still in school; 42% of parents had a bachelor's degree or higher) decided on a family meal through discussion, which was videotaped. Before and after discussing, dyad members separately stated their preferred meat proportion for the family meal.</div></div><div><h3>Results</h3><div>In contrast to our hypotheses, on average children neither preferred less meat nor had a stronger influence on meat proportions in family meals than their parents. Daughters—despite a considerably lower preference for meat—did not reduce meat at family meals more than sons. Rather than demographic characteristics (i.e., age, gender), it was specific behaviors of children or dyads that predicted stronger influence on and eventually lower proportion of meat at family meals. These specific behaviors were following a vegetarian/vegan diet, general conflicts about meat-related aspects of family meals, and—in tendency—mentioning sustainability arguments in discussions. <strong>Conclusions</strong>: Children can be part of the change toward healthier and more sustainable family foodways—which could improve the family's health—if they themselves eat accordingly and actively advocate for it.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107916"},"PeriodicalIF":4.6,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143481852","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}
Pub Date : 2025-02-20DOI: 10.1016/j.appet.2025.107917
Dimitra Zannidi , Lisa Methven , Jayne V. Woodside , Gerry McKenna , Ciarán G. Forde , Miriam E. Clegg
Oral processing behaviours (OPBs) have been repeatedly associated with energy intake and appetite in younger adults; however, in older adults, these associations remain poorly understood. Older adults often experience ageing-related physiological decline, which can affect food oral manipulation and intake. This study investigated individual variations in OPBs and their association with energy intake and appetite in healthy older adults. Eighty-eight participants (44 males, mean age 73.7 SD 5.3 years) attended one visit after an overnight fast. A fixed-portion breakfast was provided and consumed in full, while consumption was video-recorded to quantify OPBs (chews, bites, swallows, chews per bite, bite size, eating rate, meal duration). Self-reported appetite was assessed using visual analogue scales (VAS). Meal energy intake was measured using an ad libitum lunch. A weighed food diary was used for the rest of the day to record food and drink intake. Generally, eating rate was negatively correlated with OPBs frequency and duration (p < 0.001). OPBs differed between genders and eating rate subgroups. From the postprandial self-reported appetite ratings, in faster compared to slower eaters, “prospective intake” was rated higher, indicating greater perceived appetite. Faster eating rate at the ad libitum meal was significantly and independently associated with greater energy intake (p < 0.001), when accounting for age, gender, BMI, lunch liking and pre-lunch appetite ratings. This study highlights the link between eating rate and energy intake in older adults and provides insights for future interventions, especially when energy intake needs to be increased in frail older adults.
{"title":"Individual variations in eating rate and oral processing behaviours and their association with energy intake and appetite in older adults (≥ 65 years old)","authors":"Dimitra Zannidi , Lisa Methven , Jayne V. Woodside , Gerry McKenna , Ciarán G. Forde , Miriam E. Clegg","doi":"10.1016/j.appet.2025.107917","DOIUrl":"10.1016/j.appet.2025.107917","url":null,"abstract":"<div><div>Oral processing behaviours (OPBs) have been repeatedly associated with energy intake and appetite in younger adults; however, in older adults, these associations remain poorly understood. Older adults often experience ageing-related physiological decline, which can affect food oral manipulation and intake. This study investigated individual variations in OPBs and their association with energy intake and appetite in healthy older adults. Eighty-eight participants (44 males, mean age 73.7 SD 5.3 years) attended one visit after an overnight fast. A fixed-portion breakfast was provided and consumed in full, while consumption was video-recorded to quantify OPBs (chews, bites, swallows, chews per bite, bite size, eating rate, meal duration). Self-reported appetite was assessed using visual analogue scales (VAS). Meal energy intake was measured using an <em>ad libitum</em> lunch. A weighed food diary was used for the rest of the day to record food and drink intake. Generally, eating rate was negatively correlated with OPBs frequency and duration (p < 0.001). OPBs differed between genders and eating rate subgroups. From the postprandial self-reported appetite ratings, in faster compared to slower eaters, “prospective intake” was rated higher, indicating greater perceived appetite. Faster eating rate at the <em>ad libitum</em> meal was significantly and independently associated with greater energy intake (p < 0.001), when accounting for age, gender, BMI, lunch liking and pre-lunch appetite ratings. This study highlights the link between eating rate and energy intake in older adults and provides insights for future interventions, especially when energy intake needs to be increased in frail older adults.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107917"},"PeriodicalIF":4.6,"publicationDate":"2025-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143476186","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}
Pub Date : 2025-02-15DOI: 10.1016/j.appet.2025.107912
Charlene Elliott , Emily Truman , Jason Edward Black
Food marketing is a conspicuous part of the digital landscape for teenagers, with the aims of influencing preferences, purchases and consumption. Yet little is known about the nature and persuasive power of such marketing, especially across the platforms most popular with teens. Given this research gap, this exploratory study aimsed to shed light on the “digital palate” being advertised to teenagers and the specific appeals they found salient within that advertising. Teenagers (ages 13–17, n = 468) engaged in participatory research, capturing the teen-targeted food advertising that they encountered over the span of one week. For each ad, they identified the product, brand, platform and specific techniques they felt made the ad teen-targeted. Results reveal the pervasive and expansive nature of teen-targeted food marketing: 3385 advertisements were collected from 557 distinct food and beverage brands from the digital platforms of Instagram, TikTok, Snapchat, and YouTube. Instagram trumped all other platforms when it came to food marketing, but the “digital palate” promoted across all platforms was consistent. Beverages, fast food and candy/chocolate comprised the top categories of foods advertised to teens. Ads for these generally unhealthy (and sweet) products were considered persuasive due to their visual style and special offers—ones that focused on convenience, novelty, bold flavors, limited edition products and (even more) digital engagement. While the digital palate promoted was salient and engaging to teenagers, the food (and food categories) promoted do not work to support long term health.
{"title":"Food marketing to teenagers: Examining the digital palate of targeted appeals","authors":"Charlene Elliott , Emily Truman , Jason Edward Black","doi":"10.1016/j.appet.2025.107912","DOIUrl":"10.1016/j.appet.2025.107912","url":null,"abstract":"<div><div>Food marketing is a conspicuous part of the digital landscape for teenagers, with the aims of influencing preferences, purchases and consumption. Yet little is known about the nature and persuasive power of such marketing, especially across the platforms most popular with teens. Given this research gap, this exploratory study aimsed to shed light on the “digital palate” being advertised to teenagers and the specific appeals they found salient within that advertising. Teenagers (ages 13–17, n = 468) engaged in participatory research, capturing the teen-targeted food advertising that they encountered over the span of one week. For each ad, they identified the product, brand, platform and specific techniques they felt made the ad teen-targeted. Results reveal the pervasive and expansive nature of teen-targeted food marketing: 3385 advertisements were collected from 557 distinct food and beverage brands from the digital platforms of Instagram, TikTok, Snapchat, and YouTube. Instagram trumped all other platforms when it came to food marketing, but the “digital palate” promoted across all platforms was consistent. Beverages, fast food and candy/chocolate comprised the top categories of foods advertised to teens. Ads for these generally unhealthy (and sweet) products were considered persuasive due to their visual style and special offers—ones that focused on convenience, novelty, bold flavors, limited edition products and (even more) digital engagement. While the digital palate promoted was salient and engaging to teenagers, the food (and food categories) promoted do not work to support long term health.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"207 ","pages":"Article 107912"},"PeriodicalIF":4.6,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430058","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}
Pub Date : 2025-02-14DOI: 10.1016/j.appet.2025.107914
Nele Westermann , Annette M. Klein , Petra Warschburger
Children's weight is a common reason for stigmatization. The aim of this study was to examine the effect of weight stigmatization (WS) during middle childhood on adolescent weight and the role of appetite self-regulation (ASR) as a potential mediator. Across three measurement time points, the study utilized a community sample of N = 1612 participants (51.9% female), aged 7–11 (T1), 9–13 (T2), and 16–21 (T3). WS was assessed via child-reports, different ASR facets (food responsiveness, emotional overeating, satiety responsiveness, external eating) via parent-reports, and height and weight were measured to calculate the standardized body mass index (BMI-SDS). Structural equation modeling was used to analyze the proposed prospective mediation. A total of 11.2% of the children reported WS experiences, with significant differences between the weight groups. ASR fully mediated the prospective association between WS and BMI-SDS. Higher WS predicted higher food responsiveness, higher emotional overeating, and, among older children, lower satiety responsiveness. Additionally, higher food responsiveness predicted higher adolescent BMI-SDS, indicating a specific indirect effect. The total indirect and specific indirect effects for food responsiveness remained significant when controlling for the established influences of parental BMI and body dissatisfaction. Our results highlight a prospective effect of WS on ASR and propose ASR as a mediator for the association between WS and weight. WS and ASR might therefore be important factors for the prevention of overweight and obesity in children and adolescents.
{"title":"Middle childhood weight stigmatization and appetite self-regulation as predictors of adolescent weight – A prospective mediation analysis","authors":"Nele Westermann , Annette M. Klein , Petra Warschburger","doi":"10.1016/j.appet.2025.107914","DOIUrl":"10.1016/j.appet.2025.107914","url":null,"abstract":"<div><div>Children's weight is a common reason for stigmatization. The aim of this study was to examine the effect of weight stigmatization (WS) during middle childhood on adolescent weight and the role of appetite self-regulation (ASR) as a potential mediator. Across three measurement time points, the study utilized a community sample of <em>N</em> = 1612 participants (51.9% female), aged 7–11 (T1), 9–13 (T2), and 16–21 (T3). WS was assessed via child-reports, different ASR facets (food responsiveness, emotional overeating, satiety responsiveness, external eating) via parent-reports, and height and weight were measured to calculate the standardized body mass index (BMI-SDS). Structural equation modeling was used to analyze the proposed prospective mediation. A total of 11.2% of the children reported WS experiences, with significant differences between the weight groups. ASR fully mediated the prospective association between WS and BMI-SDS. Higher WS predicted higher food responsiveness, higher emotional overeating, and, among older children, lower satiety responsiveness. Additionally, higher food responsiveness predicted higher adolescent BMI-SDS, indicating a specific indirect effect. The total indirect and specific indirect effects for food responsiveness remained significant when controlling for the established influences of parental BMI and body dissatisfaction. Our results highlight a prospective effect of WS on ASR and propose ASR as a mediator for the association between WS and weight. WS and ASR might therefore be important factors for the prevention of overweight and obesity in children and adolescents.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"208 ","pages":"Article 107914"},"PeriodicalIF":4.6,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143432059","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}
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