Pub Date : 2025-02-01DOI: 10.1016/j.appet.2024.107822
Yang Hu , Xumin Zhang , Yingkai Fang , Zhifeng Gao
Many people are resuming overseas sojourns for tourism, studying abroad, and emigration to foreign countries, contributing to the increasingly diverse population in the United States. Thanks to the growing ethnic and racial diversity, American consumers can access global cuisine and are exposed to different cultures and media influences. Previous studies have highlighted the significance of comprehending the cultures of ethnic minorities and their cultural dimensions in the context of marketing context. There is still a research gap in discussing the effect of multicultural experience on attitudes towards foods. This study evaluates the role of sociocultural factors, such as traveling and sojourning and multicultural sensitivity, on consumers' attitudes toward new foods in the United States. The results show significant effects of sociocultural factors and consumers' perceptions of cultural differences on consumers' openness to new foods. The findings provide insights into the food industry and policymakers regarding approvals and market strategies for introducing new and foreign imported foods. Additionally, the results help retail and restaurant entrepreneurs better target their intended market and consumers.
{"title":"The influence of multicultural experience on attitudes towards new foods in the U.S.","authors":"Yang Hu , Xumin Zhang , Yingkai Fang , Zhifeng Gao","doi":"10.1016/j.appet.2024.107822","DOIUrl":"10.1016/j.appet.2024.107822","url":null,"abstract":"<div><div>Many people are resuming overseas sojourns for tourism, studying abroad, and emigration to foreign countries, contributing to the increasingly diverse population in the United States. Thanks to the growing ethnic and racial diversity, American consumers can access global cuisine and are exposed to different cultures and media influences. Previous studies have highlighted the significance of comprehending the cultures of ethnic minorities and their cultural dimensions in the context of marketing context. There is still a research gap in discussing the effect of multicultural experience on attitudes towards foods. This study evaluates the role of sociocultural factors, such as traveling and sojourning and multicultural sensitivity, on consumers' attitudes toward new foods in the United States. The results show significant effects of sociocultural factors and consumers' perceptions of cultural differences on consumers' openness to new foods. The findings provide insights into the food industry and policymakers regarding approvals and market strategies for introducing new and foreign imported foods. Additionally, the results help retail and restaurant entrepreneurs better target their intended market and consumers.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107822"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851711","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107837
Marija Branković , Anastasija Budžak , Itana Đurašković , Branko Vlajin
Our study investigated the effects of three labels on the preference for plant-based products: plant-based, vegan, and Lenten, referring to products appropriate to consume during religious fasting. We conducted two preregistered experiments to measure the effects of labeling on product preference (Study 1, N = 290) and actual tasting preferences (Study 2, N = 251) in a predominantly meat-eating European society (Serbia). We did not find statistically significant effects of labels on the preference for plant-based products in Study 1. In Study 2, the labels affected the preference for plant-based cheese, with Lenten and plant-based labels being slightly preferred over the vegan label. Labeling did not affect the tasting preference for plant-based milk or prosciutto. Across the two studies, the plant-based products were consistently favorably rated, regardless of the label. Plant-based milk emerged as the most preferred product in both studies. We also found that previous experience with plant-based products, as well as speciesism - endorsement of animal exploitation - consistently predicted preferences for plant-based products, irrespective of the label. These findings underscore the influence of labeling on some plant-based products while also revealing the overall minor impact of labeling on consumer preferences. We further discuss the absence of adverse effects of vegan labeling.
{"title":"What is in a label: Effects of labeling on the preference for plant-based products","authors":"Marija Branković , Anastasija Budžak , Itana Đurašković , Branko Vlajin","doi":"10.1016/j.appet.2024.107837","DOIUrl":"10.1016/j.appet.2024.107837","url":null,"abstract":"<div><div>Our study investigated the effects of three labels on the preference for plant-based products: plant-based, vegan, and Lenten, referring to products appropriate to consume during religious fasting. We conducted two preregistered experiments to measure the effects of labeling on product preference (Study 1, <em>N</em> = 290) and actual tasting preferences (Study 2, <em>N</em> = 251) in a predominantly meat-eating European society (Serbia). We did not find statistically significant effects of labels on the preference for plant-based products in Study 1. In Study 2, the labels affected the preference for plant-based cheese, with Lenten and plant-based labels being slightly preferred over the vegan label. Labeling did not affect the tasting preference for plant-based milk or prosciutto. Across the two studies, the plant-based products were consistently favorably rated, regardless of the label. Plant-based milk emerged as the most preferred product in both studies. We also found that previous experience with plant-based products, as well as speciesism - endorsement of animal exploitation - consistently predicted preferences for plant-based products, irrespective of the label. These findings underscore the influence of labeling on some plant-based products while also revealing the overall minor impact of labeling on consumer preferences. We further discuss the absence of adverse effects of vegan labeling.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107837"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142880680","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107842
Kosuke Motoki, Yu Qin
Alternative proteins have attracted increasing attention from researchers and industry. Generally, consumers exhibit reluctance toward accepting alternative proteins. However, the potential of cognitive strategies to enhance consumer acceptance of alternative proteins remains unclear. Drawing on the literature on emotion regulation, we investigated whether emotion-regulation strategies, particularly positive cognitive reappraisal, could increase positive emotions and the wanting for alternative proteins. Across two pre-registered studies, our findings revealed that positive cognitive reappraisal significantly increased the wanting for various alternative proteins, including insects, plant-based meat analogs, cultured meat, and algae compared with looking at the alternative proteins. Additionally, an increase in the wanting for alternative proteins was mediated by an increase in positive emotional responses. In other words, positive cognitive reappraisal (versus looking at alternative proteins) enhances positive emotional responses to alternative proteins, which in turn enhances wanting for alternative proteins. These findings reveal the role of cognitive strategies in enhancing consumer acceptance of alternative proteins and suggest that interventions focusing on positive cognitive reappraisal could effectively increase consumer acceptance of alternative proteins.
{"title":"Cognitive regulation of alternative proteins: Positive reappraisal enhances wanting for insects, plant-based meat analogies, cultured meat, and algae","authors":"Kosuke Motoki, Yu Qin","doi":"10.1016/j.appet.2024.107842","DOIUrl":"10.1016/j.appet.2024.107842","url":null,"abstract":"<div><div>Alternative proteins have attracted increasing attention from researchers and industry. Generally, consumers exhibit reluctance toward accepting alternative proteins. However, the potential of cognitive strategies to enhance consumer acceptance of alternative proteins remains unclear. Drawing on the literature on emotion regulation, we investigated whether emotion-regulation strategies, particularly positive cognitive reappraisal, could increase positive emotions and the wanting for alternative proteins. Across two pre-registered studies, our findings revealed that positive cognitive reappraisal significantly increased the wanting for various alternative proteins, including insects, plant-based meat analogs, cultured meat, and algae compared with looking at the alternative proteins. Additionally, an increase in the wanting for alternative proteins was mediated by an increase in positive emotional responses. In other words, positive cognitive reappraisal (versus looking at alternative proteins) enhances positive emotional responses to alternative proteins, which in turn enhances wanting for alternative proteins. These findings reveal the role of cognitive strategies in enhancing consumer acceptance of alternative proteins and suggest that interventions focusing on positive cognitive reappraisal could effectively increase consumer acceptance of alternative proteins.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107842"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142890781","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107830
Dilara Dericioglu , Lisa Methven , Amir Shafat , Miriam E. Clegg
Older adults are encouraged to increase their protein intake and engage in more physical activity to preserve muscle mass. However, since protein is considered the most satiating macronutrient, this advice might lead to a decrease in overall energy consumption. Physical activity is also recommended to older adults to enhance appetite, as it has been shown to help regulate appetite in younger adults, yet there is limited evidence to support this in older populations. The objective of this study was to investigate the impact of physical activity and protein on food intake, perceived appetite, and gastric emptying in older adults. Nineteen active and 19 less active older adults completed a single-blind, randomised, crossover trial involving two test days at home. Participants received a standard breakfast, followed by an isovolumetric (250 ml) and isocaloric (∼300 kcal) high- or low-protein preload milkshake (57% versus 17% energy as protein) matched for sensory properties. Three hours after the preload, participants were offered an ad libitum meal. Food intake was weighed, perceived appetite was measured by 100 mm visual analogue scales, and gastric emptying via the 13C-octanoic acid breath test. Higher protein intake did not affect subsequent energy intake or appetite ratings in both active and less active groups. Gastric emptying half time was longer following the high-protein milkshake compared to the low-protein milkshake. The active group had a lower perceived appetite, but faster gastric emptying time compared to the less active group. In conclusion, while higher protein intake slows gastric emptying, it did not reduce appetite or subsequent food intake in older adults, regardless of physical activity level. Additionally, being physically active suppresses perceived appetite and accelerates gastric emptying without affecting food intake.
{"title":"Differences in appetite, food intake, and gastric emptying responses to protein intake by older adults varying in level of physical activity: A randomised controlled trial","authors":"Dilara Dericioglu , Lisa Methven , Amir Shafat , Miriam E. Clegg","doi":"10.1016/j.appet.2024.107830","DOIUrl":"10.1016/j.appet.2024.107830","url":null,"abstract":"<div><div>Older adults are encouraged to increase their protein intake and engage in more physical activity to preserve muscle mass. However, since protein is considered the most satiating macronutrient, this advice might lead to a decrease in overall energy consumption. Physical activity is also recommended to older adults to enhance appetite, as it has been shown to help regulate appetite in younger adults, yet there is limited evidence to support this in older populations. The objective of this study was to investigate the impact of physical activity and protein on food intake, perceived appetite, and gastric emptying in older adults. Nineteen active and 19 less active older adults completed a single-blind, randomised, crossover trial involving two test days at home. Participants received a standard breakfast, followed by an isovolumetric (250 ml) and isocaloric (∼300 kcal) high- or low-protein preload milkshake (57% versus 17% energy as protein) matched for sensory properties. Three hours after the preload, participants were offered an <em>ad libitum</em> meal. Food intake was weighed, perceived appetite was measured by 100 mm visual analogue scales, and gastric emptying via the <sup>13</sup>C-octanoic acid breath test. Higher protein intake did not affect subsequent energy intake or appetite ratings in both active and less active groups. Gastric emptying half time was longer following the high-protein milkshake compared to the low-protein milkshake. The active group had a lower perceived appetite, but faster gastric emptying time compared to the less active group. In conclusion, while higher protein intake slows gastric emptying, it did not reduce appetite or subsequent food intake in older adults, regardless of physical activity level. Additionally, being physically active suppresses perceived appetite and accelerates gastric emptying without affecting food intake.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107830"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906400","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107803
Kaiyang Qin , Saar Mollen , Wilma Waterlander , Sixu Cai , Eline Smit
Social media is becoming an increasingly important environment for food-related content, however, the question of whether the food content encountered on social media contributes to the perception of food-related social norms is relatively unexplored. In the present study, we addressed this question by testing whether exposure to unhealthy food content on YouTube is related to how people perceive social norms regarding (un)healthy food consumption. Furthermore, we investigated the boundary conditions for the hypothetical link between the exposure and the norm perceptions, focusing on the type of content (i.e., ads vs. user-generated content) and individual characteristics (i.e., algorithmic media content awareness). We applied a data donation approach to collect YouTube data on users' exposure to food-related content and combined this with a survey. With the data from 102 respondents, no significant association between unhealthy food content exposure (i.e., frequency and proportion) and perceived unhealthy food norms was found. Explorative analyses revealed, however, a significant negative association between unhealthy food content exposure (i.e., frequency) and perceived healthy food norms, and this association was more pronounced when individuals encountered more user-generated food content (vs. food ads). Interestingly, this pattern emerged only for injunctive norms but not for descriptive norms. Despite these results offering limited support for the presumed link between exposure to unhealthy food content and food norm perceptions, the findings provide input for future studies in this area. Limitations of the present study and implications of employing a data donation approach for exploring social media data are discussed.
{"title":"Social perceptions going online: Exploring the impact of social media food content exposure on perceptions of food norms","authors":"Kaiyang Qin , Saar Mollen , Wilma Waterlander , Sixu Cai , Eline Smit","doi":"10.1016/j.appet.2024.107803","DOIUrl":"10.1016/j.appet.2024.107803","url":null,"abstract":"<div><div>Social media is becoming an increasingly important environment for food-related content, however, the question of whether the food content encountered on social media contributes to the perception of food-related social norms is relatively unexplored. In the present study, we addressed this question by testing whether exposure to unhealthy food content on YouTube is related to how people perceive social norms regarding (un)healthy food consumption. Furthermore, we investigated the boundary conditions for the hypothetical link between the exposure and the norm perceptions, focusing on the type of content (i.e., ads vs. user-generated content) and individual characteristics (i.e., algorithmic media content awareness). We applied a data donation approach to collect YouTube data on users' exposure to food-related content and combined this with a survey. With the data from 102 respondents, no significant association between unhealthy food content exposure (i.e., frequency and proportion) and perceived unhealthy food norms was found. Explorative analyses revealed, however, a significant negative association between unhealthy food content exposure (i.e., frequency) and perceived healthy food norms, and this association was more pronounced when individuals encountered more user-generated food content (vs. food ads). Interestingly, this pattern emerged only for injunctive norms but not for descriptive norms. Despite these results offering limited support for the presumed link between exposure to unhealthy food content and food norm perceptions, the findings provide input for future studies in this area. Limitations of the present study and implications of employing a data donation approach for exploring social media data are discussed.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107803"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790739","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}
Children's vegetable and fruit (V&F) consumption is generally lower than dietary recommendations. Thus, this study explored 15 Swedish children's thoughts, experiences and approaches to V&F consumption. Individual interviews were conducted with 10- to 12-year-old children (eight girls and seven boys) of diverse cultural backgrounds. The interviews were thematically analysed, and a final step adopted a phenomenographic approach. The results reveal that the children thought of V&F as healthy, but their knowledge of V&F's health effects was fragmented and lacked context. They named both adults and their peers as important in encouraging or discouraging them from consuming V&F. Many of them also described creative and playful uses of V&F. From the children's thoughts and experiences, the following elements were identified as influencing their V&F consumption: (1) the V&F's taste and serving style, (2) the impact of others, (3) beliefs about V&F's healthiness and (4) their conscious habits and choices. The researchers categorised the children's different ways of relating to the elements as the following approaches to children's V&F consumption: ‘The food determines what I eat’, ‘Other people determine what I eat’, ‘My knowledge determines what I eat’ and ‘My conscious habits determine what I eat’. We suggest that future efforts to promote children's V&F consumption consider these approaches, for example by supporting peer norms, sensory play and training and more comprehensive age-appropriate explanations of V&F's health effects as well as educational tools that empower children to self-monitor habits that facilitate their adequate consumption of V&F.
{"title":"‘There are healthy things inside’: Children's thoughts about, experiences with and approaches to vegetable and fruit consumption","authors":"Hannah Helgegren , Anna Winkvist , Margret Lepp , Christel Larsson","doi":"10.1016/j.appet.2024.107819","DOIUrl":"10.1016/j.appet.2024.107819","url":null,"abstract":"<div><div>Children's vegetable and fruit (V&F) consumption is generally lower than dietary recommendations. Thus, this study explored 15 Swedish children's thoughts, experiences and approaches to V&F consumption. Individual interviews were conducted with 10- to 12-year-old children (eight girls and seven boys) of diverse cultural backgrounds. The interviews were thematically analysed, and a final step adopted a phenomenographic approach. The results reveal that the children thought of V&F as healthy, but their knowledge of V&F's health effects was fragmented and lacked context. They named both adults and their peers as important in encouraging or discouraging them from consuming V&F. Many of them also described creative and playful uses of V&F. From the children's thoughts and experiences, the following elements were identified as influencing their V&F consumption: (1) the V&F's taste and serving style, (2) the impact of others, (3) beliefs about V&F's healthiness and (4) their conscious habits and choices. The researchers categorised the children's different ways of relating to the elements as the following approaches to children's V&F consumption: ‘The food determines what I eat’, ‘Other people determine what I eat’, ‘My knowledge determines what I eat’ and ‘My conscious habits determine what I eat’. We suggest that future efforts to promote children's V&F consumption consider these approaches, for example by supporting peer norms, sensory play and training and more comprehensive age-appropriate explanations of V&F's health effects as well as educational tools that empower children to self-monitor habits that facilitate their adequate consumption of V&F.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107819"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142816719","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107820
Jonas Potthoff, Anne Schienle
Background
Interventions with deceptive placebos can reduce visual attention directed to high-calorie sweets. Open-label placebos (OLPs), which avoid the ethical concerns associated with deception, have shown promise in various fields. This is the first study to test the effects of OLPs on appetite, desire for sweet taste and visual attention for high-sugar foods.
Methods
In this preregistered laboratory study, fifty-three females (mean age = 22.8 years) were presented with image pairs depicting food high vs. low in sugar as well as non-food items. The image presentation was conducted once with and without an OLP. Different indicators of visual attention (total fixation duration, number of fixations, first fixation location), general appetite and the desire to eat the depicted food items were assessed. Moreover, participants tasted and evaluated a sucrose solution to determine their desire for the sweet taste.
Results
The OLP decreased general appetite (p = .005, ηp2 = .09) and the desire to taste the sucrose solution again (p = .036, d = .30). The intervention did not affect visual attention: both conditions (with/without OLP) were characterized by a longer total fixation duration and a higher number of fixations for images with low-sugar food compared to high-sugar food when presented alongside images of non-food.
Conclusion
The OLP did not reduce visual attention toward images of high-sugar food, and OLP effects were only observed in self-report measures. Future research should elaborate on how the efficacy of OLPs can be improved or whether deception is necessary to decrease visual attention via placebos.
{"title":"Effects of an open-label placebo on visual attention directed to food high in sugar, appetite, and desire for sweet taste","authors":"Jonas Potthoff, Anne Schienle","doi":"10.1016/j.appet.2024.107820","DOIUrl":"10.1016/j.appet.2024.107820","url":null,"abstract":"<div><h3>Background</h3><div>Interventions with deceptive placebos can reduce visual attention directed to high-calorie sweets. Open-label placebos (OLPs), which avoid the ethical concerns associated with deception, have shown promise in various fields. This is the first study to test the effects of OLPs on appetite, desire for sweet taste and visual attention for high-sugar foods.</div></div><div><h3>Methods</h3><div>In this preregistered laboratory study, fifty-three females (mean age = 22.8 years) were presented with image pairs depicting food high vs. low in sugar as well as non-food items. The image presentation was conducted once with and without an OLP. Different indicators of visual attention (total fixation duration, number of fixations, first fixation location), general appetite and the desire to eat the depicted food items were assessed. Moreover, participants tasted and evaluated a sucrose solution to determine their desire for the sweet taste.</div></div><div><h3>Results</h3><div>The OLP decreased general appetite (<em>p</em> = .005, <em>η</em><sub><em>p</em></sub><sup><em>2</em></sup> = .09) and the desire to taste the sucrose solution again (<em>p</em> = .036, <em>d</em> = .30). The intervention did not affect visual attention: both conditions (with/without OLP) were characterized by a longer total fixation duration and a higher number of fixations for images with low-sugar food compared to high-sugar food when presented alongside images of non-food.</div></div><div><h3>Conclusion</h3><div>The OLP did not reduce visual attention toward images of high-sugar food, and OLP effects were only observed in self-report measures. Future research should elaborate on how the efficacy of OLPs can be improved or whether deception is necessary to decrease visual attention via placebos.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107820"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826546","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107823
Christoph Bamberg , Anne Roefs
Dietary choices significantly impact health and daily cognitive performance, prompting various recommendations for eating habits. Whereas much research has focused on the effects of actual satiety on cognitive performance, the influence of expectations regarding effects of satiety on performance remains underexplored. This study aims to address this gap by examining how the expectation of satiety influences cognitive outcomes, building on existing findings that highlight the role of placebo effects in shaping eating behaviour.
This study manipulated participants’ expectations of how their satiety (satiated versus hungry) affects their concentration through verbal placebo suggestions and measured effects on their cognitive performance. The sample consisted of four groups who were either satiated or hungry and either read the suggestion that their satiety state enhances or deteriorates their concentration. The suggestion was formulated as a scientific finding. Cognitive performance was measured remotely using a Simon Task.
Results showed that if participants’ actual satiety state was paired with a positive expectation regarding the state they were in, their performance was better than if it was paired with a negative expectation regarding their current satiety state. So, actual satiety state was not the main driver of cognitive performance, but what participants were led to believe about their current satiety state was.
These findings suggest that instructions in intervention studies should be phrased carefully to avoid expectation-related confounds. Additionally, verbal placebo suggestions could be a promising method to enhance cognitive performance in daily life.
{"title":"The impact of dietary claims on behaviour: Expectations qualify how actual satiety affects cognitive performance","authors":"Christoph Bamberg , Anne Roefs","doi":"10.1016/j.appet.2024.107823","DOIUrl":"10.1016/j.appet.2024.107823","url":null,"abstract":"<div><div>Dietary choices significantly impact health and daily cognitive performance, prompting various recommendations for eating habits. Whereas much research has focused on the effects of actual satiety on cognitive performance, the influence of expectations regarding effects of satiety on performance remains underexplored. This study aims to address this gap by examining how the expectation of satiety influences cognitive outcomes, building on existing findings that highlight the role of placebo effects in shaping eating behaviour.</div><div>This study manipulated participants’ expectations of how their satiety (satiated versus hungry) affects their concentration through verbal placebo suggestions and measured effects on their cognitive performance. The sample consisted of four groups who were either satiated or hungry and either read the suggestion that their satiety state enhances or deteriorates their concentration. The suggestion was formulated as a scientific finding. Cognitive performance was measured remotely using a Simon Task.</div><div>Results showed that if participants’ actual satiety state was paired with a positive expectation regarding the state they were in, their performance was better than if it was paired with a negative expectation regarding their current satiety state. So, actual satiety state was not the main driver of cognitive performance, but what participants were led to believe about their current satiety state was.</div><div>These findings suggest that instructions in intervention studies should be phrased carefully to avoid expectation-related confounds. Additionally, verbal placebo suggestions could be a promising method to enhance cognitive performance in daily life.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107823"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142833420","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107695
Simone P. Nguyen, Isabella J. Seip, Alexis Longinetti
This investigation explores children's food gratitude and parents' socialization of this gratitude within the United States. Study 1 examined children's spontaneous expressions of gratitude (N = 1441), focusing on the concepts of food environmental sustainability, properties, origins, scripts, and well-being. Study 2 surveyed parents (N = 110) regarding their engagement in socialization practices that promote children's food gratitude: conversations; modeling; niche selection; and, scaffolding. The results unveil nuances in younger and older children's gratitude for food concepts as well as parents' differential use of food gratitude socialization practices and emphasis on specific concepts. Furthermore, the results demonstrate that parents' food gratitude socialization practices predict parents' reports of their children's food gratitude. These studies elucidate variability in children's gratitude for food and parents' contribution to its development within this domain. These findings have implications for food gratitude socialization. (137 words)
{"title":"Beyond table manners: Children's gratitude for food and the role of parental socialization","authors":"Simone P. Nguyen, Isabella J. Seip, Alexis Longinetti","doi":"10.1016/j.appet.2024.107695","DOIUrl":"10.1016/j.appet.2024.107695","url":null,"abstract":"<div><div>This investigation explores children's food gratitude and parents' socialization of this gratitude within the United States. Study 1 examined children's spontaneous expressions of gratitude (<em>N</em> = 1441), focusing on the concepts of food environmental sustainability, properties, origins, scripts, and well-being. Study 2 surveyed parents (<em>N</em> = 110) regarding their engagement in socialization practices that promote children's food gratitude: conversations; modeling; niche selection; and, scaffolding. The results unveil nuances in younger and older children's gratitude for food concepts as well as parents' differential use of food gratitude socialization practices and emphasis on specific concepts. Furthermore, the results demonstrate that parents' food gratitude socialization practices predict parents' reports of their children's food gratitude. These studies elucidate variability in children's gratitude for food and parents' contribution to its development within this domain. These findings have implications for food gratitude socialization. (137 words)</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107695"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142338088","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 : 2025-02-01DOI: 10.1016/j.appet.2024.107816
Laurence J. Nolan, Amy Eshleman
Weight stigma, the social devaluation of people based on a perception of high body weight, is associated with a number of adverse health consequences including avoidance of medical care, suicide risk, disordered eating, decreased exercise, and weight gain. Experiences of stigma in a variety of domains in addition to weight may intersect to exacerbate these outcomes. Participants in two samples (one of 327 women and men from the general population and one of 128 female university students) reported experiences of devaluation on three body size and eight non-body size-related characteristics (referred to as multiple devaluation experience or MDE) and completed assessments of emotional eating (EE), feeling fat, weight self-stigma, impulsivity, and irrational beliefs. Participants were also asked to rate their body weight. MDE was correlated with elevated weight self-devaluation and anticipation of weight stigma, negative EE (NEE), feeling fat, and impulsivity in both men and women. None of these measures moderated the relationship between MDE and EE. The positive relationship between MDE and NEE was mediated by anticipated weight stigma only in women in the general population sample at higher levels of irrational beliefs. The positive relationship between MDE and body mass index (BMI) was mediated by NEE in women in the general population. The positive relationship between MDE and perceived body weight was mediated by feeling fat in women in both samples. These results suggest that women's experiences of stigma may increase anticipation of ongoing stigma, prompting NEE and resulting in elevated BMI. The results also suggest that feelings of fatness could lead to an elevation of women's perceived body weight, which in prospective studies is linked to later elevation of actual weight.
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