Craving and colour: How do individual characteristics, food and tableware colours interact to influence food craving?

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-16 DOI:10.1016/j.ijgfs.2025.101115

Ayse Nur Songur Bozdag, Gizem Akkurt

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引用次数: 0

Abstract

The craving to eat is a complex phenomenon influenced by biological, psychological, and environmental factors. This study investigates the impact of colour on the craving to eat, considering individual factors such as gender, age, body mass index (BMI), and dieting status. The study involved 702 adult participants from two major cities in Turkey who completed questionnaires assessing their craving to eat and their perceptions of various food and tableware colours. The results indicated that women, young adults, individuals with obesity, and those on a diet tend to have a higher craving to eat. The study also found that the colours of food and tableware can significantly affect the craving to eat. For instance, red food increased the craving to eat, while black and grey foods decreased it. Black tableware increased the craving to eat, while yellow and green tableware decreased it. The effect of colour on the craving to eat also varied depending on gender, age, BMI, and dieting status. The study concludes that the craving to eat is a multifaceted phenomenon and that colour plays a significant role in influencing it. The findings of this study have important implications for the development of strategies to promote healthy eating habits and manage weight. The study also highlights the need for further research to understand the complex relationship between colour and eating behaviour.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.