Appetite最新文献_第5页

Worry wart: A preregistered, experimental investigation of worry-induced emotional eating and associated psychological characteristics 忧虑疣：一项预先登记的关于忧虑引起的情绪化进食和相关心理特征的实验研究。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-11 DOI: 10.1016/j.appet.2025.108419

Urvashi Dixit , Wesley R. Barnhart , Rachel R. Henderson , Jorin D. Larsen , Emma G. Folk , Erica M. Ahlich

Perseverative cognition (e.g., worry, rumination) is cross-sectionally associated with disordered eating behaviors and negative affect; yet little research has examined its causal role in emotional eating (EE). The current preregistered experimental study tested the influence of one type of perseverative cognition—worry—on objectively measured food consumption in the laboratory. A total of 129 undergraduate students (67.4 % cisgender women, Age_M = 19.87) were screened via a semi-structured diagnostic interview and randomly assigned to either a worry induction or control condition. Following the manipulation, participants completed a bogus taste test with chocolate, potato chips, and crackers. They also completed self-report measures of emotion regulation, intolerance of uncertainty, disinhibition, and EE. Manipulation checks confirmed that participants in the worry condition experienced significantly higher post-induction worry relative to controls. Primary analyses revealed that participants in the worry condition consumed significantly more potato chips (p = .039, d = .32) and total food (p = .032, d = .33) compared to the control condition. No moderating effects of intolerance of uncertainty (IU), emotion dysregulation (ER), or disinhibition were observed. Moreover, neither a broad-based self-report measure of EE (p = .555) nor a specific measure of worry-related EE (p = .855) predicted the amount of food consumed or moderated the effect of condition. Findings provide novel experimental evidence that worry, as a specific form of perseverative cognition, can contribute to EE behavior. Targeting worry as a transdiagnostic mechanism may enhance the effectiveness of interventions for EE.

持续性认知（如担忧、沉思）与饮食紊乱行为和负面情绪横断面相关；然而，很少有研究调查它在情绪性进食（EE）中的因果作用。目前的预注册实验研究在实验室测试了一种持续性认知担忧对客观测量食物消耗的影响。通过半结构化诊断访谈筛选129名本科生（67.4%为顺性别女性，年龄em = 19.87），随机分为焦虑诱导组和对照组。在操作之后，参与者用巧克力、薯片和饼干完成了一个虚假的味觉测试。他们还完成了情绪调节、不确定性耐受性、去抑制和情感表达的自我报告测量。操作检查证实，焦虑状态的参与者在诱导后的焦虑程度明显高于对照组。初步分析显示，与对照组相比，焦虑状态下的参与者消耗的薯片（p = 0.039, d = 0.32）和总食物（p = 0.032, d = 0.33）明显更多。未观察到不确定性不耐受（IU）、情绪失调（ER）或去抑制的调节作用。此外，基础广泛的情感表达自我报告测量（p = .555）和特定的焦虑相关情感表达测量（p = .855）都不能预测食物消耗量或调节状态的影响。研究结果提供了新的实验证据，表明担忧作为一种特定形式的持续性认知，可以促进情感表达行为。将焦虑作为一种跨诊断机制可以提高情感表达干预的有效性。

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引用次数: 0

“A football team with no midfield”: A qualitative analysis of anti-vegan stigma in Italy “一支没有中场的足球队”：意大利反素食耻辱的定性分析。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-05 DOI: 10.1016/j.appet.2025.108411

Chiara Amicabile, Lorenzo Montali

A growing body of research has demonstrated the prevalence of unfavourable attitudes towards individuals who adhere to a vegan diet and has provided empirical evidence to support the existence of an anti-vegan ideology. The present study aims to contribute to extant knowledge by examining the social perception of veganism and vegans in Italy. Italy is a nation characterised by a traditional culture of food that serves as a significant catalyst for collective identification and national pride. However, the country is experiencing significant changes that are precipitating a diversification of dietary habits and a transformation of the cultural identity of its citizens. A structured interview was administered to 156 participants (85 women) aged 19 to 68. A framework analysis of the interview data yielded three overarching themes: 'Veganism as a deficit', 'Veganism as naturalness', and 'Veganism as a threat'. The analysis demonstrated the pervasive negative perceptions of the vegan diet as a deficiency and a potential threat to cultural identity, alongside a concomitant stigmatisation of individuals who adhere to a vegan diet. This stigmatisation is rooted in the normative perspective of carnism, even in a country whose diet is not meat-centric. Notwithstanding this predominantly negative perception, one of the themes presented in this study offers a positive assessment of veganism, centred on its naturalness. The present analysis illuminates and deepens the multifaceted and somewhat contradictory nature of the social perception of veganism within a context characterised by contrasting features and relevant social changes.

越来越多的研究表明，人们普遍对坚持纯素饮食的人持不利态度，并提供了实证证据来支持反纯素意识形态的存在。本研究旨在通过研究意大利纯素食主义和纯素食主义者的社会观念来促进现有知识。意大利是一个以传统饮食文化为特色的国家，它是集体认同和民族自豪感的重要催化剂。然而，这个国家正在经历重大的变化，促使其饮食习惯的多样化和公民文化特征的转变。对156名19至68岁的参与者（85名女性）进行了结构化访谈。对访谈数据的框架分析产生了三个主要主题：“素食主义是一种缺陷”、“素食主义是自然的”和“素食主义是一种威胁”。分析表明，普遍存在对纯素饮食的负面看法，认为纯素饮食是一种缺陷，是对文化认同的潜在威胁，同时，坚持纯素饮食的个人也受到了歧视。即使在一个饮食不以肉类为中心的国家，这种污名化根植于对肉食主义的规范观点。尽管这种主要是负面的看法，但本研究提出的主题之一提供了对素食主义的积极评估，以其自然性为中心。当前的分析阐明并深化了素食主义的社会认知的多面性和一些矛盾的性质，在一个以对比特征和相关社会变化为特征的背景下。

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引用次数: 0

Differential response of taste perception to high-altitude exposure and ageing 味觉感知对高海拔暴露和老化的差异反应。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-08 DOI: 10.1016/j.appet.2025.108414

Carmen Santangelo , Bruna Lattanzi , Adele Boschetti , Vittore Verratti , Paola Pittia , Tiziana Pietrangelo , Danilo Bondi , Andrea Mazzatenta

The adaptation of taste perception to extreme and extraordinary environments remains poorly understood, yet it may offer valuable insights into the physiological processes of ageing and adaptation. This study explores how hypoxia - whether environmental, as experienced at high altitude, or constitutive, as observed in older adults - affects taste function, with implications for nutrition under both extreme and age-related conditions. The research was structured in two parts: i. an investigation of taste perception during a high-altitude. Himalayan expedition, and ii. a cross-sectional comparison of taste sensitivity across age groups. In the first part, 17 healthy adults underwent taste tests at low altitude (Kathmandu, 1450 m), high altitude (Pyramid Lab, 5050 m), and again at low altitude after descent. In the second part, 103 participants were grouped by age (18–40, 41–64, and over 64 years) to assess age-related differences in taste function. Preliminary findings suggest that high-altitude exposure may moderately reduce taste sensitivity, particularly for sweet stimuli, requiring higher concentrations for correct identification. Similarly, ageing appears to impair taste perception, though the effect is not uniform across all taste qualities-salty taste, for instance, remains relatively preserved. These results point to a possible shared mechanism: the role of hypoxia in modulating sensory function. While the hypoxia encountered at high altitude is acute and environmental, older adults may experience a form of chronic, low-grade hypoxia due to physiological ageing. This parallel invite a broader reflection on how the body adapts to oxygen-limited conditions, and how such adaptations might inform nutritional strategies in both extreme environments and geriatric care.

味觉对极端和特殊环境的适应仍然知之甚少，但它可能为衰老和适应的生理过程提供有价值的见解。这项研究探讨了缺氧是如何影响味觉功能的，无论是在高海拔环境中经历的缺氧，还是在老年人中观察到的结构性缺氧，以及在极端和年龄相关条件下对营养的影响。该研究分为两部分：1 .高海拔地区味觉感知的调查。喜马拉雅探险；不同年龄组的味觉敏感性的横断面比较。在第一部分中，17名健康成年人分别在低海拔（加德满都，1,450米）、高海拔（金字塔实验室，5,050米）和下降后的低海拔进行味觉测试。在第二部分中，103名参与者按年龄分组（18-40岁、41-64岁和64岁以上），以评估与年龄相关的味觉功能差异。初步研究结果表明，高海拔暴露可能会适度降低味觉敏感性，尤其是对甜味刺激，需要更高的浓度才能正确识别。同样，衰老似乎也会损害味觉，尽管这种影响在所有的味觉品质上并不一致——例如，咸味相对保留了下来。这些结果指向一个可能的共同机制：缺氧在调节感觉功能中的作用。虽然在高海拔地区遇到的缺氧是急性的和环境的，但老年人可能会由于生理老化而经历一种慢性的、低度的缺氧。这种相似引起了对身体如何适应氧气限制条件的更广泛的思考，以及这种适应如何在极端环境和老年护理中为营养策略提供信息。

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引用次数: 0

Examining associations between food insecurity and disordered eating in U.S. veterans 研究美国退伍军人食物不安全与饮食失调之间的关系。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-11 DOI: 10.1016/j.appet.2025.108422

Patrycja Klimek-Johnson , Robin M. Masheb , Beth E. Cohen , Joy Huggins , Sarah E. Siegel , Jennifer Snow , Shira Maguen

Food insecurity is a well-established risk factor for disordered eating behaviors in non-veterans. Because United States (U.S.) veterans are vulnerable to both food insecurity and disordered eating, the present study aims to evaluate associations between food insecurity and binge eating, purging, dietary restraint/restriction, and night eating behaviors—commonly occurring disordered eating behaviors in U.S. veterans. A national sample of U.S. veterans completed an online survey (n = 405). General and generalized linear models evaluated associations between food insecurity (predictor variable) and disordered eating (outcome variables), adjusted for race, ethnicity, gender, age, education, and employment status. Compared with veterans with food security, food insecure veterans reported twice the number of binge eating episodes, almost four times the number of purging episodes, nearly a third more dietary restraint/restriction, and mildly-to-moderately worse night eating symptoms. Exploratory gender-stratified models suggested that the relationship between food insecurity and disordered eating behaviors, such as purging and night eating, may be stronger in veteran men than women. U.S. veterans with food insecurity demonstrate greater disordered eating, particularly night eating and purging behaviors, than those with food security. Gender differences suggest that disordered eating may function differently in men and women with food insecurity. The present study can inform screening and treatment of U.S. veterans with food insecurity and disordered eating, including the need to concurrently assess both issues. Given the cross-sectional design, future research is needed to clarify the temporal relationship between food insecurity and disordered eating in U.S. veterans and to elucidate similarities and differences by gender.

食品不安全是非退伍军人饮食失调行为的一个公认的风险因素。由于美国退伍军人容易受到食物不安全和饮食失调的影响，本研究旨在评估食物不安全与暴饮暴食、排便、饮食限制和夜间进食行为之间的关系，这些行为在美国退伍军人中普遍存在。美国退伍军人的全国样本完成了一项在线调查（n=405）。一般和广义线性模型评估了粮食不安全（预测变量）和饮食失调（结果变量）之间的关联，并根据种族、民族、性别、年龄、教育程度和就业状况进行了调整。与有食物保障的退伍军人相比，食物不安全的退伍军人报告的暴食次数是有食物保障的退伍军人的两倍，排便次数几乎是有食物保障的退伍军人的四倍，饮食限制近三分之一，夜间进食症状轻度至中度加重。探索性的性别分层模型表明，在退伍军人中，食物不安全和进食紊乱行为（如排便和夜间进食）之间的关系可能比女性更强。与食物安全的美国退伍军人相比，食物不安全的退伍军人表现出更大的饮食失调，尤其是夜间进食和排便行为。性别差异表明，在粮食不安全的男性和女性中，饮食失调的作用可能不同。目前的研究可以为患有食物不安全和饮食失调的美国退伍军人的筛查和治疗提供信息，包括同时评估这两个问题的必要性。考虑到横断面设计，未来的研究需要澄清美国退伍军人食物不安全和饮食失调之间的时间关系，并阐明性别之间的异同。

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引用次数: 0

Who do we talk about when we talk about flexitarians? 当我们谈到灵活主义者时，我们谈论的是谁？

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-04 DOI: 10.1016/j.appet.2025.108410

Morten Wendler , Øyvind Sundet , Johannes Volden

Flexitarians are becoming increasingly popular to study in social scientific consumer research and flexitarianism is often seen as a potential solution to the sustainability challenges related to high levels of meat consumption in rich countries. The paper examines popular, historical and scientific understandings of the term, and identifies and discusses three central challenges with how the term flexitarian has been applied in empirical research. First, there is no commonly agreed-upon definition of who counts as a flexitarian. This makes it hard to ascertain shares of flexitarians across populations and difficult to assess the accuracy of existing estimations. Second, there is a tendency to operationalize the term in ways that lead to large internal variations. This often leads to the inclusion of frequent meat eaters in the category, which risks leading to overly optimistic accounts of both the prevalence and the transformative potential of flexitarianism. Third, there has been limited scientific discussion about the issues pertaining to the term ‘flexitarian’, which means that it is still unclear whether ‘flexitarians’ can usefully be viewed as a distinct consumer group. The paper contributes with a systematic discussion of the limitations and challenges associated with the term "flexitarian(ism)" and its use in empirical research. It concludes by discussing potential implications and by providing suggestions for future research.

弹性素食主义者在社会科学消费者研究中越来越受欢迎，弹性素食主义通常被视为解决富裕国家高水平肉类消费相关的可持续性挑战的潜在解决方案。本文考察了该术语的流行，历史和科学理解，并确定和讨论了三个核心挑战，即弹性素食者如何在实证研究中应用。首先，对于谁是弹性素食主义者并没有一个普遍认可的定义。这使得很难确定整个人口中灵活主义者的比例，并且几乎不可能评估现有估计的准确性。其次，有一种倾向是，以一种导致巨大内部变化的方式来操作这个术语。这通常会导致将频繁的肉食者纳入这一类别，这可能会导致对弹性素食主义的流行和变革潜力的过度乐观的描述。第三，缺乏关于“弹性素食者”一词相关问题的科学讨论，这意味着“弹性素食者”是否可以被有效地视为一个连贯的消费者群体仍然不清楚。本文有助于系统地讨论与弹性主义（主义）及其在实证研究中的应用相关的局限性和挑战。最后讨论了对未来研究的潜在影响。

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引用次数: 0

Associations between out of home food sector outlet menu healthiness scores, menu characteristics and energy consumed by customers in England during 2021–2022 2021-2022年外出食品行业门店菜单健康评分、菜单特征与客户能耗之间的关系。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-15 DOI: 10.1016/j.appet.2025.108424

Amy Finlay , Yuru Huang , Jean Adams , Andrew Jones , Rebecca Evans , Eric Robinson

Greater consumption of food prepared out of the home (OOH) is associated with higher energy intake. Strategies are needed to make eating OOH food less harmful to health. Identifying menu characteristics associated with higher energy consumption could aid characterisation of OOH outlets by their relative healthiness and inform future policy intervention in the OOH food sector. This study aimed to identify whether outlet healthiness rating tools and food menu characteristics can explain variance in energy consumed during OOH food eating occasions. Customers (N = 3718) were asked to recall their food orders upon exiting a range of OOH outlets across four local authorities in England during 2021 and 2022. For each outlet, universal health rating scores were calculated based on select menu characteristics and deep learning healthiness scores were calculated based on outlet name. Random forest models and robust linear regression models clustered by outlet were used to identify whether outlet healthiness scores and individual menu characteristics were associated with kcal consumed. Energy consumed during OOH outlet visits was negatively associated with universal health rating scores (−28.3; 95 % CI -44.8 to −11.8; p = .003) but not associated with deep learning scores. Menu characteristics with the greatest importance and therefore contributing the most to predictive accuracy for energy consumed were the percent of savoury main menu items over 600 kcal and 1345 kcal, the number of desserts, the number of unique vegetables, and the percent of drinks over 100 kcal. Menu characteristics accounted for 29% of variance in energy consumed by customers. Universal health rating scores may be a useful tool to characterise the healthiness of OOH outlets in England. Investigating the potential impact of OOH outlet health ratings on consumer and business behaviour is warranted.

在家外准备的食物消耗越多，能量摄入就越高。我们需要一些策略来降低户外食品对健康的危害。确定与高能耗户外餐厅相关的菜单特征，可以通过户外餐厅的相对健康状况来帮助描述其特征，并为未来户外食品行业的政策干预提供信息。本研究旨在确定餐厅健康评级工具和食物菜单特征是否可以解释户外食品消费场合的能量消耗差异。在2021年和2022年期间，顾客（N=3718）被要求在离开英格兰四个地方当局的一系列户外媒体店时召回他们订购的食物。对于每个门店，根据选择菜单特征计算普遍健康评级得分，并根据门店名称计算深度学习健康得分。使用随机森林模型和按出口聚类的鲁棒线性回归模型来确定出口健康评分和个人菜单特征是否与卡路里消耗相关。户外媒体访问期间消耗的能量与全民健康评分呈负相关（-28.3;95% CI -44.8至-11.8;p= 0.003），但与深度学习评分无关。菜单特征最重要，因此对能量消耗的预测准确性贡献最大的是超过600kcal和1345kcal的开胃主菜的百分比，甜点的数量，独特蔬菜的数量，以及超过100kcal的饮料的百分比。菜单特征占顾客能量消耗变化的29%。全民健康评级分数可能是一个有用的工具，以表征健康的户外媒体网点在英国。调查户外媒体健康评级对消费者和商业行为的潜在影响是有必要的。

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引用次数: 0

Satiety modulates reward processing in food addiction: Evidence from event-related potentials 饱腹感调节食物成瘾中的奖励加工：来自事件相关电位的证据。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-11-27 DOI: 10.1016/j.appet.2025.108395

Yatong Wen , Yuan Zeng , Xinyu Zhou , Mateusz Gola , Xinwen Dong , Yonghui Li

This study investigates the neural correlates of reward processing deficits in food addiction (FA), focusing on the anticipation and feedback phases under different metabolic states. Fifty-four participants (individuals with FA and healthy controls, HC) completed a food and monetary reward task during hungry and satiated states, with electroencephalography (EEG) recording. We specifically measured two event-related potentials (ERPs) associated with anticipation and feedback of reward: Stimulus-Preceding Negativity (SPN) and Feedback-Related Negativity (FRN). In addition, Yale Food Addiction Scale (YFAS) scores assessed addiction severity. Repeated-measures ANOVA and correlation analyses examined group differences and neural-behavioral associations. Behavioral data showed heightened food reward anticipation in individuals with FA during satiety. Participants with FA exhibited larger SPN for food rewards in the satiated state compared to HC, indicating persistent reward anticipation, while FRN was attenuated across both metabolic states in the FA group, reflecting persistent feedback deficits. Monetary rewards showed no group differences between HC and FA. The FRN amplitude correlated with YFAS scores, linking feedback impairment to addiction severity. These results highlight that FA is characterized by food-specific reward processing deficits, particularly exacerbated in satiety. Impaired FRN emerged as a key ERP marker of these deficits and correlated with addiction severity. These findings underscore the critical role of dysregulated reward feedback processing in FA, offering FRN as a potential target for diagnostic and therapeutic interventions.

本研究探讨了不同代谢状态下食物成瘾奖赏加工缺陷的神经相关因素，重点研究了预期和反馈阶段。54名参与者（患有FA的个体和健康对照者，HC）在饥饿和饱腹状态下完成了食物和金钱奖励任务，并进行了脑电图（EEG）记录。我们特别测量了两种与奖励预期和反馈相关的事件相关电位（erp）：刺激前负性（SPN）和反馈相关负性（FRN）。此外，耶鲁食物成瘾量表（YFAS）评分评估成瘾严重程度。重复测量方差分析和相关分析检验了组间差异和神经行为关联。行为数据显示，在饱腹时，FA个体的食物奖励预期增强。与HC相比，FA组的参与者在饱腹状态下对食物奖励表现出更大的SPN，表明持续的奖励预期，而FA组的FRN在两种代谢状态下都有所减弱，反映了持续的反馈缺陷。金钱奖励在HC和FA之间没有组间差异。FRN振幅与YFAS评分相关，将反馈损伤与成瘾严重程度联系起来。这些结果强调FA的特点是食物特异性奖励加工缺陷，特别是在饱腹感中加剧。FRN受损是这些缺陷的关键ERP标记，并与成瘾严重程度相关。这些发现强调了失调的奖励反馈加工在FA中的关键作用，提供了FRN作为诊断和治疗干预的潜在目标。

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引用次数: 0

Habits at home: How the home food environment shapes caregivers’ eating habits 在家的习惯：家庭饮食环境如何塑造照顾者的饮食习惯。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-17 DOI: 10.1016/j.appet.2025.108432

Demetria R. Pizano , Camille Schneider-Worthington , Sarah-Jeanne Salvy , Alanis Stansberry , Andrea L. Davis , Gareth R. Dutton

Background

Seventy percent of caloric intake comes from foods prepared at home, suggesting it is a powerful influence on food consumption. Consistent environmental cues triggering food consumption, including those in the home food environment (HFE), may promote habit formation. Despite the HFE's influence, there is a limited understanding of the association between the HFE and habits for consuming specific dietary items. This study examines the relationships between HFE and habit strength.

Method

This secondary analysis leverages data from a maternal-child obesity intervention trial (HABITS) to examine the relationships between the availability of fruits, vegetables, fried foods, and sugar-sweetened beverages (SSB) in the home and the habit strength of consuming these items. Caregivers (N = 148) completed HFE, habit strength, and demographic questionnaires at baseline. Majority of caregivers identified as female (99.3 %), Black or African American (76.4 %), and had an annual income < $30,000. Multiple linear regression models assessed the relationships between the availability of foods in the home and habit strength for consuming those items.

Results

The total number of fruits and vegetables in the HFE was associated with habit strength for fruit (β = .216, p = .009) and vegetable intake (β = .179, p = .030). Similarly, fried food items at home were associated with fried food habit score (β1 = 0.269, p = .028). SSB in the HFE did not predict habit strength for SSB consumption (β1 = 0.187, p = .184).

Discussion

Our research suggests that available food items in the home were significantly associated with habit strength for consuming those items. These results support public health initiatives to identify practical approaches to improving health behaviors within households.

背景：70%的热量摄入来自在家准备的食物，这表明它对食物消费有很大的影响。触发食物消费的持续环境线索，包括家庭食物环境（HFE），可能促进习惯的形成。尽管HFE有影响，但人们对HFE与特定饮食习惯之间的关系了解有限。本研究探讨了HFE与习惯强度之间的关系。方法：这一二次分析利用了来自一项母婴肥胖干预试验（HABITS）的数据，以检验家庭中水果、蔬菜、油炸食品和含糖饮料（SSB）的可得性与消费这些物品的习惯强度之间的关系。护理人员（N=148）在基线时完成了HFE、习惯强度和人口调查问卷。大多数看护者为女性（99.3%），黑人或非裔美国人（76.4%），年收入< 30,000美元。多元线性回归模型评估了家中食物的可用性与消费这些食物的习惯强度之间的关系。结果：HFE中水果和蔬菜总量与水果习惯强度（β= 0.216, p= 0.009）和蔬菜摄入量（β= 0.179, p= 0.030）相关。同样，家中油炸食品与油炸食品习惯得分相关（β1=0.269, p= 0.028）。HFE中的SSB不能预测SSB消费的习惯强度（β1=0.187, p= 0.184）。讨论：我们的研究表明，家中可用的食物与食用这些食物的习惯强度显著相关。这些结果支持公共卫生倡议，以确定改善家庭健康行为的实际方法。

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引用次数: 0

Functional bitter taste signaling and stimulus intensity influence diet-induced salivary protein upregulation 功能性苦味信号和刺激强度影响饮食诱导的唾液蛋白上调

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-11 DOI: 10.1016/j.appet.2025.108418

Verenice Ascencio Gutierrez , Kimberly F. Beede-James , Laura E. Martin , Kyle T. Zumpano , Kristen E. Kay , Kathryn F. Medler , Ann-Marie Torregrossa

Exposure to tannic acid- and quinine-containing diets upregulates subsets of salivary proteins (SPs), which in turn, results in increased acceptance of the “bitter” diet. However, it is unclear what aspects of the diet consumption influence SP upregulation. It has been thought that taste receptor activation is necessary for upregulation of SPs since sensory stimulation precedes changes in SPs, but no studies have confirmed the contribution of taste to SP upregulation.

To test this hypothesis, we used TRPM5 KO and TRPM4/5 DKO mice that have impaired bitter taste signaling. These mice are able to upregulate SPs in response to isoproterenol injections but not when fed a tannic acid diet, which is both bitter and astringent. WT mice upregulate SPs after a tannic acid diet exposure while KO models do not. These data suggest that the mice are able to alter their SP expression but taste signaling is needed to upregulate SPs to diet treatments. The astringency alone from the tannic acid was not able to upregulate SPs. We then asked whether SP upregulation varies with stimulus intensity. Rats were fed quinine or sucrose octaacetate (SOA) at three different concentrations. All rats decrease intake on first day of bitter diet exposure at all three concentrations but increase acceptance of the diet by the fifth day of the quinine. In response to quinine diet, animals show concentration-dependent SP upregulation at the 14 kDa band, other bands were upregulated by diet but were not concentration-dependent. SOA did not alter protein expression at any concentration.

暴露在含有单宁酸和奎宁的饮食中会上调唾液蛋白（SPs）的亚群，这反过来又导致对“苦味”饮食的接受度增加。然而，目前尚不清楚饮食消费的哪些方面影响SP上调。人们一直认为味觉受体的激活是SPs上调的必要条件，因为感觉刺激先于SPs的变化，但没有研究证实味觉对SP上调的贡献。为了验证这一假设，我们使用了苦味信号受损的TRPM5 KO和TRPM4/5 DKO小鼠。这些小鼠在接受异丙肾上腺素注射后能够上调SPs，但在喂食既苦又涩的单宁酸食物时却不能。WT小鼠在单宁酸饮食暴露后上调SPs，而KO模型则没有。这些数据表明，小鼠能够改变它们的SP表达，但需要味觉信号来上调SP对饮食治疗的影响。单宁酸的涩味不能上调sp。然后我们询问SP上调是否随刺激强度而变化。给大鼠喂食三种不同浓度的奎宁或八乙酸蔗糖（SOA）。所有大鼠在三种浓度的苦味饮食暴露的第一天都减少了摄入量，但在奎宁的第五天增加了对饮食的接受度。在奎宁日粮的作用下，动物在14 kDa波段表现出浓度依赖性的SP上调，其他波段受日粮的影响而上调，但不具有浓度依赖性。SOA在任何浓度下都没有改变蛋白的表达。

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引用次数: 0

Manipulating attention during eating effects food intake and medial prefrontal cortex fNIRS response in women with cognitive restraint 进食时操纵注意力对认知受限女性食物摄入和内侧前额叶皮层fNIRS反应的影响。

IF 3.8 2区医学 Q1 BEHAVIORAL SCIENCES

Appetite

Pub Date : 2026-04-01 Epub Date: 2025-12-15 DOI: 10.1016/j.appet.2025.108416

Eram Albajri , Hasan Ayaz , Patricia A. Shewokis , Angelo Del Parigi , Sinclair A. Smith , Jennifer J. Quinlan , Jennifer A. Nasser

Objective

To investigate how shifting the attention away from food being eaten (by women who are cognitively restrained) toward another food-related stimulus affects food intake and relative increases in neural activity from baseline (as relative changes in oxygenated hemoglobin, HbO) within the medial prefrontal cortex (mPFC).

Methods

Participants were divided into 2 groups of 23 subjects based on a median split of TFEQ-R score: cognitively restrained (CR) or non-cognitively restrained (NCR). Relative change from baseline in mPFC activity was measured using functional near infrared spectroscopy (fNIRS) during ad libitum consumption of a preferred high fat/high sugar food over a 3- to10-min period while participants viewed food advertisement (FV) or nature scene (NV) videos.

Results

After controlling for covariates, including body mass index and FV eating duration, we found that group-by-condition interaction was significantly able to predict grams of food consumed (P = 0.031). In the CR group, food intake positively correlated with mPFC HbO under both video conditions (P < 0. 05). The increase in mPFC HbO from baseline under both conditions was higher in CR subjects (P = 0.035, 95 % CI: 0.04, 1.20).

Conclusions

Exposure to a palatable food advertisement video elicited different behavioral and neural responses between CR and NCR groups. While food intake did not increase in the CR group under FV, their mPFC activity was positively correlated with intake. These findings suggest that maintaining restraint under hedonic distraction may require greater cognitive effort. Future studies should explore longer-term effects on self-regulation.

目的：研究将注意力从正在吃的食物（认知受限的女性）转移到另一种与食物相关的刺激如何影响食物摄入和内侧前额叶皮层（mPFC）内神经活动相对基线的相对增加（如氧合血红蛋白，HbO的相对变化）。方法：根据TFEQ-R评分中位数分成认知受限组（CR）和非认知受限组（NCR），每组23人。在观看食品广告（FV）或自然场景（NV）视频的3- 10分钟时间内，研究人员利用功能性近红外光谱（fNIRS）测量了参与者在随意食用高脂肪/高糖食物时mPFC活性与基线的相对变化。结果：在控制了协变量（包括体重指数和进食时间）后，我们发现群体-条件相互作用能够显著预测摄入的食物克数（P = 0.031）。CR组在两种视频条件下，食物摄取量与mPFC HbO呈正相关（P < 0.05）。05)。在两种情况下，CR受试者的mPFC HbO较基线增加更高（P = 0.035, 95% CI: 0.04, 1.20）。结论：可口食品广告视频在CR组和NCR组之间引起不同的行为和神经反应。虽然在FV下CR组的食物摄取量没有增加，但它们的mPFC活性与摄取量呈正相关。这些发现表明，在享乐分心的情况下保持克制可能需要更大的认知努力。未来的研究应该探索对自我调节的长期影响。

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引用次数: 0