The growing number of athletes in the population leads to an increasing demand for high-protein functional foods to which food industries are trying to respond with new products and strategies that can meet the needs of athletes. An experimental auction was performed to elicit athletes’ willingness to pay for an innovative high-protein bread, correlating it to specific food values. For a deeper understanding of the determinants of respondents' choices for high-protein bread and preferences regarding food values, the combination of Best-Worst Scaling and Cluster Analysis was used. The Cluster Analysis identified five different groups of athletes, each characterised by specific preferences and willingness to pay. Participants with high attention for the nutritional aspect and needs related to sports activity, are willing to pay more than the other ones. The investigated issue is crucial for customizing marketing strategies and meeting the needs of different athlete segments.
{"title":"Athletes preferences and willingness to pay for innovative high-protein functional foods","authors":"Matilde Reitano , Roberta Selvaggi , Gaetano Chinnici , Gioacchino Pappalardo , Kohei Yagi , Biagio Pecorino","doi":"10.1016/j.appet.2024.107687","DOIUrl":"10.1016/j.appet.2024.107687","url":null,"abstract":"<div><div>The growing number of athletes in the population leads to an increasing demand for high-protein functional foods to which food industries are trying to respond with new products and strategies that can meet the needs of athletes. An experimental auction was performed to elicit athletes’ willingness to pay for an innovative high-protein bread, correlating it to specific food values. For a deeper understanding of the determinants of respondents' choices for high-protein bread and preferences regarding food values, the combination of Best-Worst Scaling and Cluster Analysis was used. The Cluster Analysis identified five different groups of athletes, each characterised by specific preferences and willingness to pay. Participants with high attention for the nutritional aspect and needs related to sports activity, are willing to pay more than the other ones. The investigated issue is crucial for customizing marketing strategies and meeting the needs of different athlete segments.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107687"},"PeriodicalIF":4.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0195666324004902/pdfft?md5=bdc339627dae79ca0646478ce1a4ade2&pid=1-s2.0-S0195666324004902-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277723","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 : 2024-09-19DOI: 10.1016/j.appet.2024.107685
Melissa J. Pehlivan , Mirei Okada , Jane Miskovic-Wheatley , Sarah Barakat , Stephen Touyz , Stephen J. Simpson , Kristi Griffiths , Andrew Holmes , Sarah Maguire
Dieting is a potent risk factor for eating disorder (ED) symptoms and development, which typically occur in late adolescence. However, as diets are often motivated by body image concerns (another core ED risk factor), dieters may already carry heightened ED risk. Thus, the current study aimed to document ED risk among young people starting a diet in the community. Young people (16–25 years) starting or intending to start a self-initiated diet (N = 727) provided data via a screener questionnaire, assessing containing sociodemographic factors, past and current ED symptoms and behaviours. Over a third (36.9%) screened using a validated instrument were found to be at-risk of a current ED, with 10% above the clinical cut-off. Consistent with this finding, over 10% of the sample self-reported experiencing a lifetime ED, while nearly a quarter reported symptoms consistent with an ED diagnosis with no reported formal diagnosis. Findings suggest a high level of ED risk among young people starting a diet in the community and point to the need for more proactive measures targeted at this cohort (e.g., screening, monitoring). Further education on the risks of dieting and encouragement for help-seeking in young people is indicated.
节食是导致饮食失调（ED）症状和发展的一个潜在风险因素，通常发生在青春期后期。然而，由于节食的动机通常是对身体形象的担忧（另一个核心的进食障碍风险因素），节食者可能已经面临更高的进食障碍风险。因此，本研究旨在记录社区中开始节食的年轻人的 ED 风险。开始或打算开始自我节食的年轻人（16-25 岁）（727 人）通过筛查问卷提供数据，评估内容包括社会人口因素、过去和现在的 ED 症状和行为。超过三分之一（36.9%）的受访者在使用有效工具进行筛查后发现，他们目前面临 ED 风险，其中 10%的受访者超过了临床临界值。与这一发现相一致的是，10% 以上的样本自述一生中都有过 ED，而近四分之一的样本报告的症状与 ED 诊断一致，但没有报告过正式诊断。研究结果表明，在社区开始节食的年轻人中存在很高的 ED 风险，因此有必要针对这一群体采取更积极的措施（如筛查、监测）。应进一步开展有关节食风险的教育，并鼓励年轻人寻求帮助。
{"title":"Eating disorder risk among Australian youth starting a diet in the community","authors":"Melissa J. Pehlivan , Mirei Okada , Jane Miskovic-Wheatley , Sarah Barakat , Stephen Touyz , Stephen J. Simpson , Kristi Griffiths , Andrew Holmes , Sarah Maguire","doi":"10.1016/j.appet.2024.107685","DOIUrl":"10.1016/j.appet.2024.107685","url":null,"abstract":"<div><div>Dieting is a potent risk factor for eating disorder (ED) symptoms and development, which typically occur in late adolescence. However, as diets are often motivated by body image concerns (another core ED risk factor), dieters may already carry heightened ED risk. Thus, the current study aimed to document ED risk among young people starting a diet in the community. Young people (16–25 years) starting or intending to start a self-initiated diet (<em>N</em> = 727) provided data via a screener questionnaire, assessing containing sociodemographic factors, past and current ED symptoms and behaviours. Over a third (36.9%) screened using a validated instrument were found to be at-risk of a current ED, with 10% above the clinical cut-off. Consistent with this finding, over 10% of the sample self-reported experiencing a lifetime ED, while nearly a quarter reported symptoms consistent with an ED diagnosis with no reported formal diagnosis. Findings suggest a high level of ED risk among young people starting a diet in the community and point to the need for more proactive measures targeted at this cohort (e.g., screening, monitoring). Further education on the risks of dieting and encouragement for help-seeking in young people is indicated.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107685"},"PeriodicalIF":4.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277727","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 : 2024-09-19DOI: 10.1016/j.appet.2024.107684
Christopher Bryant , Abby Couture , Euan Ross , Alexandra Clark , Tom Chapman
<div><div>It is increasingly apparent that we require a substantial reduction in animal production and consumption for the sake of the environment and public health. In this paper, we conducted a systematic review to explore the policy levers available for governments to reduce animal farming and the consumption of meat. The policy levers generated by the review are categorised by four main types of interventions: Financial measures, Command- and-control, Informational, and Behavioural. First, we explore four financial measures: taxes on meat is the most-studied intervention, and the least publicly accepted in polling, sometimes being implemented indirectly via measures such as carbon taxes or rescinding VAT exemptions; subsidies for animal product alternatives are considered as a more publicly acceptable alternative approach, and would reduce long-term demand for meat by making alternatives more competitive; agricultural carbon trading schemes are discussed, and may represent a politically feasible way to hold livestock producers accountable for negative externalities; and buyouts of animal farms can be an impactful way to compensate producers to leave the industry, but must be done with care to avoid unintended social and market consequences. Second, we explore two command-and-control measures: regulating animal production with standards such as animal welfare requirements and health and safety rights for agricultural workers is amongst the most well-supported policies, and is an impactful way to ensure minimum standards of production are met; however, restrictions on animal consumption, such as meat–free days in public catering, are less publicly accepted. Third, we discuss three informational measures: food product labels, such as animal welfare or environmental impact labels, fulfil consumers’ expectations to have this information, and although there is limited evidence that they impact consumer behaviour directly, such labels may nonetheless incentivise producers to competitively improve; likewise, national dietary guidelines appear to have little direct impact on food choices, but can impact other institutions such as schools and medical institutions; policies on information campaigns can help or hurt meat reduction efforts, with some jurisdictions prohibiting meat advertisements, while others spend millions on campaigns to promote meat consumption. Fourth, we explore a range of behavioural measures which could be implemented in public catering settings and/or incentivised in food service, including presentation and positioning of meat- and plant-based dishes, and altering the food options on offer – we find that adding more high-quality plant-based options to menus and presenting these options as the default wherever the format allows are highly impactful and tractable behavioural policies that could reduce meat consumption. Informational and behavioural measures can complement traditional fiscal and command-and-control measures to reduce
{"title":"A review of policy levers to reduce meat production and consumption","authors":"Christopher Bryant , Abby Couture , Euan Ross , Alexandra Clark , Tom Chapman","doi":"10.1016/j.appet.2024.107684","DOIUrl":"10.1016/j.appet.2024.107684","url":null,"abstract":"<div><div>It is increasingly apparent that we require a substantial reduction in animal production and consumption for the sake of the environment and public health. In this paper, we conducted a systematic review to explore the policy levers available for governments to reduce animal farming and the consumption of meat. The policy levers generated by the review are categorised by four main types of interventions: Financial measures, Command- and-control, Informational, and Behavioural. First, we explore four financial measures: taxes on meat is the most-studied intervention, and the least publicly accepted in polling, sometimes being implemented indirectly via measures such as carbon taxes or rescinding VAT exemptions; subsidies for animal product alternatives are considered as a more publicly acceptable alternative approach, and would reduce long-term demand for meat by making alternatives more competitive; agricultural carbon trading schemes are discussed, and may represent a politically feasible way to hold livestock producers accountable for negative externalities; and buyouts of animal farms can be an impactful way to compensate producers to leave the industry, but must be done with care to avoid unintended social and market consequences. Second, we explore two command-and-control measures: regulating animal production with standards such as animal welfare requirements and health and safety rights for agricultural workers is amongst the most well-supported policies, and is an impactful way to ensure minimum standards of production are met; however, restrictions on animal consumption, such as meat–free days in public catering, are less publicly accepted. Third, we discuss three informational measures: food product labels, such as animal welfare or environmental impact labels, fulfil consumers’ expectations to have this information, and although there is limited evidence that they impact consumer behaviour directly, such labels may nonetheless incentivise producers to competitively improve; likewise, national dietary guidelines appear to have little direct impact on food choices, but can impact other institutions such as schools and medical institutions; policies on information campaigns can help or hurt meat reduction efforts, with some jurisdictions prohibiting meat advertisements, while others spend millions on campaigns to promote meat consumption. Fourth, we explore a range of behavioural measures which could be implemented in public catering settings and/or incentivised in food service, including presentation and positioning of meat- and plant-based dishes, and altering the food options on offer – we find that adding more high-quality plant-based options to menus and presenting these options as the default wherever the format allows are highly impactful and tractable behavioural policies that could reduce meat consumption. Informational and behavioural measures can complement traditional fiscal and command-and-control measures to reduce","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107684"},"PeriodicalIF":4.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277721","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 : 2024-09-19DOI: 10.1016/j.appet.2024.107683
Danyelle Greene , Mai Nguyen , Sara Dolnicar
Choosing meals in restaurants is a significant part of life. On average, people purchase seven meals per week from one of the over 17.5 million food outlets worldwide. The way people choose restaurant meals is different from how they choose foods they consume at home. Understanding people's decision-making strategies when choosing restaurant meals is critical for designing behaviour change interventions that prompt specific food choices (e.g., health, low emissions). Our study aims to identify meal choice strategies across various food outlets (Study 1) and determine their frequency of use (Study 2). In Study 1, we take a constructionist perspective and derive insights from 21 semi-structured interviews on strategies people use as they select meals in different food outlets. We identify 16 distinct strategies, with many people using multiple strategies within and across different restaurant types (i.e., general restaurants, fast-food, pubs, and upscale restaurants). In Study 2, we quantify which of those 16 strategies are most frequently used. The most used strategies were searching the menu for (1) the most enjoyable meals, (2) the most budget-friendly meals, or (3) familiar meals (i.e., habitual choices); and choosing from those. Few people searched the menu for the most environmentally friendly meals and chose from those. These results could explain the limited effectiveness of carbon labelling at restaurants. Our study calls for future interventions on prompting environmental or healthy food choices to move away from health and environmental labelling and to focus on enjoyment, price, or habit because these are important for people when choosing a meal. We also created a practical measure of the 16 food-choice strategies, available for researchers to use.
{"title":"How do you choose your meal when you dine out? A mixed methods study in consumer food-choice strategies in the restaurant context","authors":"Danyelle Greene , Mai Nguyen , Sara Dolnicar","doi":"10.1016/j.appet.2024.107683","DOIUrl":"10.1016/j.appet.2024.107683","url":null,"abstract":"<div><div>Choosing meals in restaurants is a significant part of life. On average, people purchase seven meals per week from one of the over 17.5 million food outlets worldwide. The way people choose restaurant meals is different from how they choose foods they consume at home. Understanding people's decision-making strategies when choosing restaurant meals is critical for designing behaviour change interventions that prompt specific food choices (e.g., health, low emissions). Our study aims to identify meal choice strategies across various food outlets (Study 1) and determine their frequency of use (Study 2). In Study 1, we take a constructionist perspective and derive insights from 21 semi-structured interviews on strategies people use as they select meals in different food outlets. We identify 16 distinct strategies, with many people using multiple strategies within and across different restaurant types (i.e., general restaurants, fast-food, pubs, and upscale restaurants). In Study 2, we quantify which of those 16 strategies are most frequently used. The most used strategies were searching the menu for (1) the most enjoyable meals, (2) the most budget-friendly meals, or (3) familiar meals (i.e., habitual choices); and choosing from those. Few people searched the menu for the most environmentally friendly meals and chose from those. These results could explain the limited effectiveness of carbon labelling at restaurants. Our study calls for future interventions on prompting environmental or healthy food choices to move away from health and environmental labelling and to focus on enjoyment, price, or habit because these are important for people when choosing a meal. We also created a practical measure of the 16 food-choice strategies, available for researchers to use.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107683"},"PeriodicalIF":4.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277729","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}
A significant consumption of red meat is associated with various issues (e.g. public health, sustainability, animal welfare). This exploratory study aims to identify the perceived advantages and disadvantages, perceived approval and disapproval by important others, and perceived barriers and facilitators pertaining to reducing red meat consumption among adults. An online questionnaire based on the Theory of Planned Behaviour was used to elicit the salient beliefs of 55 red meat eaters living in the province of Quebec (Canada). A content analysis performed by two independent coders revealed that the predominant themes (modal beliefs) included health, environment, saving money, food preferences, social influence, perceptions of the alternatives of meat, and efforts related to change. This study can inform the development of interventions aimed at promoting the reduction of red meat consumption.
{"title":"Adults’ beliefs related to reducing red meat consumption: An exploratory study in the province of Quebec, Canada","authors":"Amélie Loiselle , Kasandra Pitre , Sophie Desroches , Laurence Guillaumie , Ariane Bélanger-Gravel","doi":"10.1016/j.appet.2024.107679","DOIUrl":"10.1016/j.appet.2024.107679","url":null,"abstract":"<div><div>A significant consumption of red meat is associated with various issues (e.g. public health, sustainability, animal welfare). This exploratory study aims to identify the perceived advantages and disadvantages, perceived approval and disapproval by important others, and perceived barriers and facilitators pertaining to reducing red meat consumption among adults. An online questionnaire based on the Theory of Planned Behaviour was used to elicit the salient beliefs of 55 red meat eaters living in the province of Quebec (Canada). A content analysis performed by two independent coders revealed that the predominant themes (modal beliefs) included health, environment, saving money, food preferences, social influence, perceptions of the alternatives of meat, and efforts related to change. This study can inform the development of interventions aimed at promoting the reduction of red meat consumption.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107679"},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277722","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 : 2024-09-18DOI: 10.1016/j.appet.2024.107680
Haruka Ueda , Yu-Chan Chiu
The de-structuration of eating models refers to a multitude of contemporary dietary changes, such as meal skipping and eating out, that diverge from ‘proper’ eating models in given societies. This phenomenon has been studied primarily in Western societies and diagnosed as a more modest change than previously assumed by alarming social discourse. However, this view must be relativised from non-Western perspectives. De-structuration involves the weakening of dietary normative systems and the increased food anxiety, the typical symptoms of reflexive modernity. This concept is theoretically based on the paradigm of ‘plural’ modernities, but it has been scarcely tested empirically in non-Western regions. Web-based questionnaire surveys were conducted from 2021 to 2024 in four East Asian societies that have experienced compressed modernisation. The two studies in Japan (n = 973) and Taiwan (n = 920) have already been reported elsewhere. In this article, discussion on this Japan-Taiwan comparison is further extended with new datasets in South Korea (n = 1039) and China (n = 1035), providing an empirical synthesis of eating models and their de-structuration in four East Asian societies. In contrast to Western societies, de-structuration in East Asia has been more intense than a modest change. Similarly, in Taiwan and South Korea, the degree of change has been so large that de-structuration has extended to dietary norms. In Japan, the norm–practice discrepancy has been intensified by the country's gendered dietary norms. Finally, in China, there has been a time lag between dietary changes and the drastic socioeconomic reforms since the 1980s, manifesting an embryonic form of de-structuration. These phenomena are diverse aspects of compressed food modernity, and our article contributes by providing empirical support for plural views of food modernisation.
{"title":"The de-structuration of eating models in East Asia under compressed food modernity: An empirical synthesis","authors":"Haruka Ueda , Yu-Chan Chiu","doi":"10.1016/j.appet.2024.107680","DOIUrl":"10.1016/j.appet.2024.107680","url":null,"abstract":"<div><div>The de-structuration of eating models refers to a multitude of contemporary dietary changes, such as meal skipping and eating out, that diverge from ‘proper’ eating models in given societies. This phenomenon has been studied primarily in Western societies and diagnosed as a more modest change than previously assumed by alarming social discourse. However, this view must be relativised from non-Western perspectives. De-structuration involves the weakening of dietary normative systems and the increased food anxiety, the typical symptoms of reflexive modernity. This concept is theoretically based on the paradigm of ‘plural’ modernities, but it has been scarcely tested empirically in non-Western regions. Web-based questionnaire surveys were conducted from 2021 to 2024 in four East Asian societies that have experienced compressed modernisation. The two studies in Japan (n = 973) and Taiwan (n = 920) have already been reported elsewhere. In this article, discussion on this Japan-Taiwan comparison is further extended with new datasets in South Korea (n = 1039) and China (n = 1035), providing an empirical synthesis of eating models and their de-structuration in four East Asian societies. In contrast to Western societies, de-structuration in East Asia has been more intense than a modest change. Similarly, in Taiwan and South Korea, the degree of change has been so large that de-structuration has extended to dietary norms. In Japan, the norm–practice discrepancy has been intensified by the country's gendered dietary norms. Finally, in China, there has been a time lag between dietary changes and the drastic socioeconomic reforms since the 1980s, manifesting an embryonic form of de-structuration. These phenomena are diverse aspects of compressed food modernity, and our article contributes by providing empirical support for plural views of food modernisation.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107680"},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277731","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 : 2024-09-18DOI: 10.1016/j.appet.2024.107686
Richard J. Stevenson, Heather M. Francis, Fiona Wylie
Memory processes may contribute to appetite regulation. When people look at palatable foods, their desire to consume them depends upon memory retrieval (i.e., recalling if it will taste good). If memory inhibition occurs during satiety, then pleasant eating-related memories will not be retrieved, making eating less likely. In contrast, if memory inhibition is less efficient, pleasant food-related memories will be retrieved, the food will appear desirable, and the chance of consumption increases. Here we tested whether a putative measure of memory inhibition could predict post-meal snack food intake. Study participants looked at palatable snacks and judged their desire to eat them (i.e., a memory-dependent process), and then ate a small sample of each food, and rated them for liking (i.e., an orosensory-dependent process) – all using category rating scales. Following a filling meal, this test was repeated, alongside others. Finally, participants were given the opportunity for ad libitum snack food consumption, in addition to collecting measures such as impulsivity. Poorer memory inhibition (i.e., smaller changes in wanting relative to liking from pre-to post-meal) was associated with greater consumption of snacks on the ad libitum test (Sr2% = 4.4, p = 0.006) after controlling for other variables likely to influence eating (e.g., impulsivity). This effect was maintained even when the memory inhibition measure was based on foods different to those being consumed on the ad libitum snacking test. In conclusion, memory inhibition may contribute to food intake regulation, and when this is less efficient, more palatable food is likely to be eaten in the post-meal period.
{"title":"Efficiency of post-meal memory inhibition predicts subsequent food intake","authors":"Richard J. Stevenson, Heather M. Francis, Fiona Wylie","doi":"10.1016/j.appet.2024.107686","DOIUrl":"10.1016/j.appet.2024.107686","url":null,"abstract":"<div><div>Memory processes may contribute to appetite regulation. When people look at palatable foods, their desire to consume them depends upon memory retrieval (i.e., <em>recalling</em> if it will taste good). If memory inhibition occurs during satiety, then pleasant eating-related memories will not be retrieved, making eating less likely. In contrast, if memory inhibition is less efficient, pleasant food-related memories will be retrieved, the food will appear desirable, and the chance of consumption increases. Here we tested whether a putative measure of memory inhibition could predict post-meal snack food intake. Study participants looked at palatable snacks and judged their desire to eat them (i.e., a memory-dependent process), and then ate a small sample of each food, and rated them for liking (i.e., an orosensory-dependent process) – all using category rating scales. Following a filling meal, this test was repeated, alongside others. Finally, participants were given the opportunity for <em>ad libitum</em> snack food consumption, in addition to collecting measures such as impulsivity. Poorer memory inhibition (i.e., smaller changes in wanting relative to liking from pre-to post-meal) was associated with greater consumption of snacks on the <em>ad libitum</em> test (Sr<sup>2</sup>% = 4.4, p = 0.006) after controlling for other variables likely to influence eating (e.g., impulsivity). This effect was maintained even when the memory inhibition measure was based on foods different to those being consumed on the <em>ad libitum</em> snacking test. In conclusion, memory inhibition may contribute to food intake regulation, and when this is less efficient, more palatable food is likely to be eaten in the post-meal period.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107686"},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0195666324004896/pdfft?md5=63ff0202e12a29a231899c970a072301&pid=1-s2.0-S0195666324004896-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277728","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 : 2024-09-18DOI: 10.1016/j.appet.2024.107682
Dustin Werle , Lynn Sablottny , Ulrich Ansorge , Stefanie C. Biehl , Brunna Tuschen-Caffier , Jennifer Svaldi
Attentional biases towards food play an important role in the pathology of binge eating disorder (BED). Later stage electrophysiological potentials (P300, late positive potential) present promising markers of motivated attention with high temporal, albeit low spatial resolution. Complementing this, the N2pc is an earlier-latency component providing the possibility of more directly analyzing visuospatial attention. Therefore, we tested a group with BED (N = 60), as well as an overweight (OW; N = 28) and normal weight (NW; N = 30) group without BED in a Go/No-Go paradigm using food and nonfood distractor images. Only the OW group in exclusively the Go trials displayed a stronger spatial attention allocation towards nonfood distractors as evidenced by an increased N2pc amplitude. In the P300's time window, the OW group displayed no attentional bias towards food and the NW group only did so in the absence of a target. Solely the BED group allocated more motivated attention towards food distractors both in Go and No-Go trials. In the following late positive potential (LPP), the OW group exhibited a general attentional bias towards food distractors, while the BED group only did so in the absence of a target. These results are discussed in light of the incentive sensitization theory and a potential early attentional suppression of potent distractors.
对食物的注意偏差在暴饮暴食症（BED）的病理学中起着重要作用。后期电生理电位（P300、晚期正电位）是动机注意的有望标记，具有较高的时间分辨率，尽管空间分辨率较低。作为补充，N2pc 是一种较早的时延成分，可以更直接地分析视觉空间注意力。因此，我们在Go/No-Go范式中使用食物和非食物分心图像对患有BED的一组（N = 60）、超重组（OW；N = 28）和无BED的正常体重组（NW；N = 30）进行了测试。只有 OW 组在专门的 Go 试验中对非食物分心物表现出了更强的空间注意分配，N2pc 振幅的增加就是证明。在 P300 的时间窗口中，OW 组没有表现出对食物的注意偏向，而 NW 组只有在没有目标的情况下才表现出这种偏向。只有 BED 组在 "去 "和 "不去 "试验中对食物分心物的注意更积极。在随后的晚期正电位（LPP）中，OW 组表现出对食物分心物的普遍注意偏向，而 BED 组仅在没有目标的情况下才表现出这种偏向。这些结果将根据激励敏化理论和对强干扰物的潜在早期注意抑制进行讨论。
{"title":"Attention to food stimuli in binge eating disorder: Electrophysiological evidence","authors":"Dustin Werle , Lynn Sablottny , Ulrich Ansorge , Stefanie C. Biehl , Brunna Tuschen-Caffier , Jennifer Svaldi","doi":"10.1016/j.appet.2024.107682","DOIUrl":"10.1016/j.appet.2024.107682","url":null,"abstract":"<div><div>Attentional biases towards food play an important role in the pathology of binge eating disorder (BED). Later stage electrophysiological potentials (P300, late positive potential) present promising markers of motivated attention with high temporal, albeit low spatial resolution. Complementing this, the N2pc is an earlier-latency component providing the possibility of more directly analyzing visuospatial attention. Therefore, we tested a group with BED (<em>N</em> = 60), as well as an overweight (OW; <em>N</em> = 28) and normal weight (NW; <em>N</em> = 30) group without BED in a Go/No-Go paradigm using food and nonfood distractor images. Only the OW group in exclusively the Go trials displayed a stronger spatial attention allocation towards nonfood distractors as evidenced by an increased N2pc amplitude. In the P300's time window, the OW group displayed no attentional bias towards food and the NW group only did so in the absence of a target. Solely the BED group allocated more motivated attention towards food distractors both in Go and No-Go trials. In the following late positive potential (LPP), the OW group exhibited a general attentional bias towards food distractors, while the BED group only did so in the absence of a target. These results are discussed in light of the incentive sensitization theory and a potential early attentional suppression of potent distractors.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107682"},"PeriodicalIF":4.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277724","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 : 2024-09-17DOI: 10.1016/j.appet.2024.107681
Hope I. White , Elizabeth Kubiniec , Malena Savell , Rina Das Eiden , Leonard H. Epstein , Gregory A. Fabiano , Kai Ling Kong , Stephanie Anzman-Frasca
This pilot randomized controlled trial evaluated impacts of a novel shared activities intervention designed to promote positive parent-child interactions, which may function as an alternative reinforcer to food. The 4-week, at-home Play With Me intervention combines didactic parenting videos and play kits with materials for parent-child activities to practice skills. Aims of the present study were to examine the intervention's acceptability and its effects on parenting and the relative reinforcing value (RRV) of food versus parent-child activity at post-intervention. Thirty-two parents of 4-to-5-year-old children at risk for obesity were randomly assigned to the intervention or a waitlist control group. The intervention was well-liked by parents and feasible. Intervention parents reported more parenting structure and demonstrated higher observed sensitive parenting than controls at post; the latter finding was driven by greater parent positive mood, warmth, positive reinforcement, and relationship quality, with large effect sizes. There were no effects on the RRV of food. Inconsistent with hypotheses, there were trends toward control group parents reporting more parenting satisfaction and efficacy at post. Possible explanations are discussed. Results suggest Play With Me shows promise as an effective and acceptable intervention to promote positive parenting. Further research is needed to examine these effects and their implications for socioemotional development and health in a larger, more diverse sample over a longer time frame.
{"title":"Play With Me: Effects of a shared activities parenting intervention on parenting and relative reinforcing value of food","authors":"Hope I. White , Elizabeth Kubiniec , Malena Savell , Rina Das Eiden , Leonard H. Epstein , Gregory A. Fabiano , Kai Ling Kong , Stephanie Anzman-Frasca","doi":"10.1016/j.appet.2024.107681","DOIUrl":"10.1016/j.appet.2024.107681","url":null,"abstract":"<div><div>This pilot randomized controlled trial evaluated impacts of a novel shared activities intervention designed to promote positive parent-child interactions, which may function as an alternative reinforcer to food. The 4-week, at-home <em>Play With Me</em> intervention combines didactic parenting videos and play kits with materials for parent-child activities to practice skills. Aims of the present study were to examine the intervention's acceptability and its effects on parenting and the relative reinforcing value (RRV) of food versus parent-child activity at post-intervention. Thirty-two parents of 4-to-5-year-old children at risk for obesity were randomly assigned to the intervention or a waitlist control group. The intervention was well-liked by parents and feasible. Intervention parents reported more parenting structure and demonstrated higher observed sensitive parenting than controls at post; the latter finding was driven by greater parent positive mood, warmth, positive reinforcement, and relationship quality, with large effect sizes. There were no effects on the RRV of food. Inconsistent with hypotheses, there were trends toward control group parents reporting more parenting satisfaction and efficacy at post. Possible explanations are discussed. Results suggest <em>Play With Me</em> shows promise as an effective and acceptable intervention to promote positive parenting. Further research is needed to examine these effects and their implications for socioemotional development and health in a larger, more diverse sample over a longer time frame.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107681"},"PeriodicalIF":4.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142277730","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 : 2024-09-16DOI: 10.1016/j.appet.2024.107675
Alissa J. Burnett , Catherine G. Russell , Claire Farrow , Alison C. Spence , Anthony Worsley , Kathleen E. Lacy
Child eating behaviour traits are associated with several aspects of dietary intake of pre-school children, however the associations between child eating behaviour traits and overall dietary quality in pre-school children has not been examined. Additionally, it is unknown how these relationships vary by age. This study examines the associations between child eating behaviour traits and pre-school children's dietary quality and whether children's age moderates these associations. This study utilises cross-sectional online survey data collected from mothers (n = 1367) of pre-school aged children (2–5 years) from across Australia. The survey included a validated measure of four child eating behaviour traits and a validated measure of diet quality. Multiple linear regression assessed associations between child eating behaviour traits and dietary quality, including interactions between child eating behaviour traits and child age. The average age of the children was 3.3 years, with 50.2% reported as males. Enjoyment of food was positively associated with dietary quality (B coefficient: 2.51, p < 0.001). Food fussiness and satiety responsiveness were inversely associated with dietary quality (B coefficients: 2.59 and −2.25, respectively, p < 0.001), while food responsiveness was not related to diet quality. Child age moderated associations between food fussiness and dietary quality (B coefficient: 0.38, p = 0.025). The difference in dietary quality between lower and higher food fussiness is most pronounced among 5-year-old children. In conclusion, this study demonstrates that it is important for future interventions aiming to improve dietary quality of pre-school children to target children with lower food enjoyment, higher food fussiness or satiety responsiveness as possible ways to improve child dietary quality. Future interventions should also have a particular focus on strategies to reduce food fussiness for older preschoolers.
{"title":"The effects of age on associations between pre-school children's eating behaviour traits and diet quality","authors":"Alissa J. Burnett , Catherine G. Russell , Claire Farrow , Alison C. Spence , Anthony Worsley , Kathleen E. Lacy","doi":"10.1016/j.appet.2024.107675","DOIUrl":"10.1016/j.appet.2024.107675","url":null,"abstract":"<div><div>Child eating behaviour traits are associated with several aspects of dietary intake of pre-school children, however the associations between child eating behaviour traits and overall dietary quality in pre-school children has not been examined. Additionally, it is unknown how these relationships vary by age. This study examines the associations between child eating behaviour traits and pre-school children's dietary quality and whether children's age moderates these associations. This study utilises cross-sectional online survey data collected from mothers (n = 1367) of pre-school aged children (2–5 years) from across Australia. The survey included a validated measure of four child eating behaviour traits and a validated measure of diet quality. Multiple linear regression assessed associations between child eating behaviour traits and dietary quality, including interactions between child eating behaviour traits and child age. The average age of the children was 3.3 years, with 50.2% reported as males. Enjoyment of food was positively associated with dietary quality (B coefficient: 2.51, p < 0.001). Food fussiness and satiety responsiveness were inversely associated with dietary quality (B coefficients: 2.59 and −2.25, respectively, p < 0.001), while food responsiveness was not related to diet quality. Child age moderated associations between food fussiness and dietary quality (B coefficient: 0.38, p = 0.025). The difference in dietary quality between lower and higher food fussiness is most pronounced among 5-year-old children. In conclusion, this study demonstrates that it is important for future interventions aiming to improve dietary quality of pre-school children to target children with lower food enjoyment, higher food fussiness or satiety responsiveness as possible ways to improve child dietary quality. Future interventions should also have a particular focus on strategies to reduce food fussiness for older preschoolers.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"203 ","pages":"Article 107675"},"PeriodicalIF":4.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259233","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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