Appetite最新文献

Plant-based labels aim to promote plant-based choices by highlighting which products are plant-based. However, these labels are often applied selectively, leaving many more plant-based products unlabelled. We argue that this may unintentionally communicate that plant-based options are more 'niche' rather than the 'norm', and thereby hinder normalisation of plant-based consumption. Across two incentive-compatible experiments with representative Dutch samples in a simulated online supermarket, we examined how labelling interventions influence perceived availability of plant-based options, descriptive and injunctive social norms for choosing plant-based, and plant-based choices. In Study 1 (N = 1474), we manipulated the number of plant-based products labelled as plant-based. We found that labelling the majority (≥60%) of plant-based products increased perceived availability of plant-based products. Study 2 (N = 981) strengthened the label manipulation and compared two approaches: a positively framed "plant-based" label on all plant-based products versus a negatively framed 'contains animal-based ingredients' label on all non-plant-based products, hereby positioning those as 'exceptions'. The plant-based labels boosted perceived availability of plant-based foods, perceived descriptive norms and intention to choose plant-based products, while the 'contains animal-based ingredients' labels significantly increased plant-based choices. Together, these findings suggest that plant-based labels can shape perceptions beyond providing information on which products are plant-based by altering perceptions of availability and social norms. Future labelling strategies may increase their impact by normalising sustainable choices through effective labelling that highlights these options as the most visible and prevalent choice.

Objective: Theories on emotional eating are central to understanding the etiology, maintenance, and treatment of eating and weight disorders. However, it remains unclear whether emotional eating is a universal phenomenon or specific to a subgroup with distinct eating styles. Few studies have examined positive and negative emotions within the same design. This study aimed to investigate the effects of induced positive and negative emotions on food picture-specific craving ratings while accounting for trait emotional eating in a well-powered experimental design.

Method: A total of 147 participants (111 women, 33 men, 3 gender-diverse) viewed and rated pictures of foods with high- and low-calorie content during positive, neutral, and negative emotional states, induced through recall of emotional episodes.

Results: Baseline and block-end ratings confirmed successful emotion induction. Across all food images, food cravings were highest during the positive condition, followed by the neutral condition, and lowest during the negative condition. High-calorie foods were craved more than low-calorie foods only during negative emotional states. This calorie-specific effect was primarily observed in individuals with high trait negative emotional overeating and high positive emotional undereating.

Conclusions: The findings demonstrate a general effect of emotional states on food cravings and highlight a subgroup of vulnerable individuals with elevated trait levels of negative overeating and positive undereating. While normative theories of appetite should account for the influence of emotions in general, targeted prevention strategies may be particularly beneficial for individuals with heightened trait emotional eating tendencies. Replication in clinical samples is needed to further inform interventions.

Dual front-of-pack (FoP) labelling (i.e., presence of both nutrition and sustainability labels) can guide consumers towards healthier and more sustainable food choices. Despite growing interest, evidence on behavioural outcomes remains limited. This study aimed to review existing literature to understand the effects of dual FoP labelling on consumer behaviour. We searched seven databases for experimental studies published until May 2024 that assessed dual front-of-pack labels as interventions. Eligible studies measured the following outcomes: objective understanding, purchase intention, food choice, and/or willingness to pay (WTP). Risk of bias was assessed using the RoB 2 tool. Seven studies examined five nutrition and five sustainability labels, with three reporting on purchase intention, three on food choice, and one on WTP. None of the studies assessed objective understanding. Risk of bias assessment rated five studies as high quality, one moderate, and one low. Five studies testing congruent dual labelling (positive nutrition & sustainability scores) using interpretive formats (e.g., warning labels, Nutri-Score, Eco-Score) reported favourable effects of dual labelling. Two studies assessing congruent text-based or certification labels showed unfavourable outcomes. Incongruent labelling (positive nutrition & negative sustainability, and vice versa) produced mixed results, suggesting conflicting information may confuse consumers. Understanding how consumers respond to combined nutrition and sustainability information is essential for transitioning to healthy and sustainable food systems. This review shows that dual labelling can influence choices, but its effectiveness depends on label format and message framing, highlighting the need for careful design to avoid unintended effects and support informed decision-making.

The endocannabinoid system is a potent regulator of energy intake, but effects of cannabidiol (CBD) on appetite/eating behaviour in humans are not documented. We examined whether acute CBD ingestion affects energy intake, subjective appetite, or postprandial glucose and lipid metabolism in fifteen healthy adults (four females). A double-blind, randomized, crossover design was used. Participants ingested 298 mg CBD or placebo, with postprandial metabolic outcomes (blood-based energy substrates/hormones, and indirect calorimetry) assessed following consumption of a mixed-macronutrient breakfast 30 min later. Subjective outcomes were recorded hourly, and an ad libitum lunch provided 180 min post-CBD ingestion. Energy intake was 193 (95%CI: 80 to 306) kcal greater following CBD ingestion (CBD 979 ± 462 kcal; placebo 786 ± 280 kcal; p = 0.003; d_z = 0.94 [0.32 to 1.55]). Ghrelin concentrations were 93 (37 to 148) and 107 (72 to 142) pg/mL less than placebo (p ≤ 0.01) at 120 and 180 min, respectively, following CBD. Minimum ghrelin concentration and AUC were 108 (67 to 150) pg/mL and 10.0 (16.6 to 3.3) ng/mL·180min less after CBD than placebo (p ≤ 0.01). There were no between-conditions differences in plasma glucose, triacylglycerol, non-esterified fatty acids, insulin, Glucagon-like peptide-1, energy expenditure, carbohydrate/lipid oxidation, or any subjective outcome (p > 0.05). Healthy adults ate more at lunch following CBD ingestion, providing the first evidence that CBD isolate can increase energy intake in humans. Energy intake increased despite lesser ghrelin concentrations and no differences in subjective appetite. Future research should explore mechanisms and/or utility in clinical populations.

This study explored meal preferences in young adults and moderation by dietary behaviours and cardiometabolic health. Between April and November 2022, Australian young adults (18-30 years) were invited to complete an online discrete choice experiment (DCE) to understand meal preferences and to provide an 8-item cardiometabolic profile analysis. Participants were presented with 12 choice sets reflecting a typical weekday meal and were asked to choose between four meal options, each with five meal attributes (preparation time, cost, taste, familiarity, nutrition content). Conditional logit models were used to determine meal preferences and associations with diet quality, hunger, appetite disinhibition and cardiometabolic health. A total of 229 adults (49% female, mean age 23.9 [SD 3.9] years) completed the DCE and provided cardiometabolic data. Higher nutrition content was the most important influence on meal choice (β = 2.26, 95% CI: 1.97, 2.56), followed by better taste (β = 2.05; 95% CI: 1.80, 2.29), higher quality (β = 0.96; 95% CI: 0.79, 1.13), lower cost (β = -0.85; 95% CI: 1.07, -0.64), and lower preparation time (β = -0.75; 95% CI: 0.91, -0.59). Higher nutrition content was more important with higher diet quality and less important with increasing appetite disinhibition, VLDL-cholesterol, insulin, hsCRP and triglycerides levels; higher meal quality was more important with higher diet quality and less important with increasing appetite disinhibition; better taste was less important with increasing total and LDL cholesterol; lower cost was more important with increasing VLDL-cholesterol, insulin and triglycerides; and lower preparation time was more important with increasing VLDL-cholesterol and triglycerides. Meal preferences in young adulthood vary according to dietary behaviours and cardiometabolic profile. Targeted interventions and policies that address the underlying reasons for unhealthy behaviours in young adults and differ by cardiometabolic risk groups are needed.

Food motivation, defined as the amount of effort an individual is willing to exert to obtain food, influences energy intake and body weight. However, standard measures typically assess limited forms of effort within laboratory paradigms and do not capture variation across food types, restricting their ecological validity. We developed and preliminarily validated the Food Motivation Battery [FMB], a novel questionnaire assessing multiple dimensions of food-specific motivation. A college sample (n = 758) completed the FMB after selecting one high-energy-density (ED) sweet (e.g., cookie, brownie, or ice cream) and one low-ED fruit (e.g., watermelon, strawberries, apple, or banana). Participants answered food-specific motivation questions, including willingness to do finger taps (low effort), jumping jacks (high effort), and to pay for 20-min hypothetical food delivery, alongside established appetite measures (liking, wanting, prospective consumption). Eating behavior traits, subjective current appetite, arousal state, and past 7-day intake were assessed for construct validity. We evaluated differences in mean FMB scores by sex and BMI, examined associations with related constructs, and assessed intercorrelations among FMB items. Males scored higher on willingness to do jumping jacks for fruits than females. BMI was positively associated with motivation for sweets. Participants with overweight or obesity reported higher willingness to pay for sweets compared to those with lower weight. FMB scores were positively associated with food approach traits, hunger, desire to eat, boredom, and recent intake of sweets and fruits, and negatively associated with food avoidance traits and fullness. Novel motivation items were moderately correlated with established appetite items, suggesting they capture related but unique constructs. Findings support the FMB as a brief, multidimensional tool that complements existing appetite assessments and may enhance evaluation of food-specific motivation in clinical and population-based settings.

Changes to food environments can influence individuals' food choices. One possible strategy, as yet untested, to increase plant-based (vegan) food selection is to serve "unmatched" plant-based and meat meals (e.g. "Falafel Burger" and "Chicken Pie") rather than "matched" (e.g. "Falafel Burger" and "Beef Burger"). We ran an online hypothetical choice study in the UK and analysed likelihood of selecting matched vs. unmatched plant-based meals. In study 1 meat-eaters (n=704) were randomised to either see two or three main meals throughout, completing a randomised selection of 10 choice tasks, of which five had matched plant-based and meat meals, and five unmatched. In study 2 vegetarian&vegan participants (n=220) all saw 10 choice sets with three main meals: a meat option alongside matched and unmatched plant-based options. Participants' preferences for types of meal (e.g. curry) and protein were also assessed. Meat-eating participants were significantly more likely to choose a plant-based option when meat and plant-based options were unmatched and when more plant-based options were available. The mean selection of plant-based meals for matched and unmatched scenarios was 21.2% and 30.4% respectively when two main meals (one plant-based, one meat) were present and 37.4% and 44.6% respectively when three main meals (two plant-based, one meat) were present. Vegetarians&vegans were equally likely to select matched or unmatched plant-based options when accounting for their meal type and protein preferences. Further research is needed to establish if serving unmatched meals leads to higher plant-based selections for real as well as hypothetical meal choices.

Nurses in the Swedish child health services conduct a home visit that focuses on newly-born infants. This video ethnographic study explores infant eating and breastfeeding as part of home visits, in a societal context characterized by involved fatherhood. Three examples from home visits allows us to discuss infant eating and the relevance of fathers for infants and breastfeeding mothers. Infants, who are breastfeeding, call for a type of involved fatherhood that is responsive to mothers and the needs and wants of infants. Taken together, our analysis outlines how agentic infants who eat implicates father-mother involvement and a collaborative approach to professional questions of infant eating and breastfeeding. This study adds to research on infant eating and parenthood by exploring home visits as a key situation in child health care.