Mechanisms of emotional eating and drinking: Sadness increases approach bias and craving for chocolate and alcohol

IF 3.5 2区心理学 Q1 PSYCHOLOGY, SOCIAL

Personality and Individual Differences Pub Date : 2025-06-24 DOI:10.1016/j.paid.2025.113333

Hannah van Alebeek , Sercan Kahveci , Reinout W. Wiers , Jens Blechert

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引用次数: 0

Abstract

Negative affect can trigger overconsumption of appetitive substances, but specific mechanisms and trait-level risk factors remain unclear. In two pre-registered studies, we tested whether negative affect increases approach bias and craving for chocolate and alcohol, with strongest effects expected in individuals with self-reported emotional intake.

In Study 1 (N = 87), negative or neutral affect was induced on separate days, followed by an approach-avoidance-task and craving ratings. Study 2 employed a more potent affect induction and larger sample (N = 132).

In Study 1, affect induction failed, so we analyzed incidental variations in self-reported sadness. Approach biases and cravings to chocolate and alcohol were stronger during sessions with higher sadness. Study 2 replicated and extended this finding by showing that induced negative affect increased biases and cravings. Further, trait emotional eaters showed a stronger affect-related increase in chocolate bias, while trait emotional drinkers exhibited stronger biases independent of affect.

Craving and approach bias increases help explain why self-regulation may fail under emotional distress. Consistent findings for chocolate and alcohol suggests their potential generalizability across appetitive substances. Trait questionnaires can be regarded as risk indicators, offering a basis for tailored interventions by identifying who is vulnerable to overconsumption and when.

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情绪性饮食的机制：悲伤会增加接近偏见和对巧克力和酒精的渴望

负面情绪可以引发食欲物质的过度消费，但具体的机制和特征水平的风险因素尚不清楚。在两项预先注册的研究中，我们测试了负面影响是否会增加方法偏差以及对巧克力和酒精的渴望，其中对自我报告情绪摄入的个体的影响最大。在研究1 （N = 87）中，消极或中性情绪分别在不同的日子产生，随后进行接近-回避-任务和渴望评级。研究2采用了更有效的影响诱导和更大的样本（N = 132）。在研究1中，情感诱导失败，因此我们分析了自我报告的悲伤的偶然变化。接近偏见和对巧克力和酒精的渴望在悲伤程度较高的会议中更强烈。研究2重复并扩展了这一发现，表明诱发的负面影响会增加偏见和渴望。此外，情绪化进食者对巧克力的偏好表现出更强的与情感相关的增加，而情绪化饮酒者则表现出更强的与情感无关的偏见。渴望和接近偏见的增加有助于解释为什么在情绪困扰下自我调节可能会失败。对巧克力和酒精的一致研究结果表明，它们在所有开胃物质中都具有潜在的普遍性。特质问卷可以被视为风险指标，通过确定哪些人在何时容易过度消费，为量身定制的干预措施提供基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Personality and Individual Differences PSYCHOLOGY, SOCIAL-

CiteScore

8.50

自引率

4.70%

发文量

577

审稿时长

41 days

期刊介绍： Personality and Individual Differences is devoted to the publication of articles (experimental, theoretical, review) which aim to integrate as far as possible the major factors of personality with empirical paradigms from experimental, physiological, animal, clinical, educational, criminological or industrial psychology or to seek an explanation for the causes and major determinants of individual differences in concepts derived from these disciplines. The editors are concerned with both genetic and environmental causes, and they are particularly interested in possible interaction effects.