Appetite最新文献

{"title":"Interhemispheric paired associative stimulation targeting the bilateral prefrontal cortex of subjects with obesity and food addiction modulates food-related emotional reactivity and associated brain activity.","authors":"Roni Aviram-Friedman, Uri Alyagon, Lior Kafri, Shahar Atias, Abraham Zangen","doi":"10.1016/j.appet.2025.107863","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107863","url":null,"abstract":"<p><strong>Purpose: </strong>Behavioral and neurobiological abnormalities in addiction and obesity have led to the theory of food addiction in obesity (FAOB) and brain-behavior association studies. Transcranial magnetic stimulation (TMS) studies and treats various brain disorders. Cortico-cortical paired associative stimulation TMS protocol, in which left lateral prefrontal cortex (LPFC) stimulation follows right LPFC stimulation, can reduce emotional reactivity to visual triggers and modulate prefrontal asymmetry in healthy adults. Accordingly, we examined the effects of acute ccPAS on food cravings and brain responses in FAOB.</p><p><strong>Methods: </strong>Twenty-two adults (12 Active, 10 Sham) with FAOB participated in this single-blind, sham-controlled pilot study. Electroencephalogram was recorded during rest and a Food Stroop task, which were conducted before and after a single active or sham ccPAS session, consisting of 600 paired stimulation pulses of the right, then left LPFC, with inter-pulse interval of 8ms and a 3sec inter-pair-interval. Stroop bias changes following exposure to food images, alterations in the associated (emotionally laden) late positive event-related component (LPPb) total brain activity power, and frontal alpha band asymmetry during rest and task performance were investigated.</p><p><strong>Results: </strong>No baseline differences were detected between the groups, except for education level. Active (but not Sham) ccPAS elevated the Stroop bias and the total brain activity power over the left LPFC while no stimulation-related influence was found on the LPPb or prefrontal brain asymmetry during task and the resting state. However, the stimulation-induced change in the Stroop bias was negatively correlated with the change in LPPb magnitude, positively correlated with changes in asymmetrical activity during the task, and negatively with left frontal alpha asymmetry during rest.</p><p><strong>Conclusions: </strong>The ccPAS affected food-related emotional regulation, probably due to general reduction of inhibitory control during task performance. Further studies are needed to affirm the results with larger samples and to elucidate the development of beneficial ccPAS protocol for obesity with food addiction.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"207 ","pages":"107863"},"PeriodicalIF":4.6,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143021360","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}

{"title":"A Systematic Review of the Relationship Between Taste and Personality Traits: Phenomena and possible mechanisms.","authors":"Ziang Li, Yijun Luo, Weijun Liu, Hong Chen","doi":"10.1016/j.appet.2025.107875","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107875","url":null,"abstract":"<p><p>Individuals exhibit variability in taste preferences, and personality plays a role in those variations. This study provides a comprehensive review of the relationship between taste preferences and personality traits, focusing on the five basic tastes (sweet, bitter, sour, salty, and umami) and spiciness. Through a systematic review of the literature from the past 30 years, 24 of 2182 articles were selected using the Preferred Reporting Items for Systematic Reviews and Meta-Analysis protocol. This review identifies stable associations between certain tastes and specific personality traits. For instance, a preference for sweetness is linked to neuroticism and agreeableness, whereas preferences for bitter and sour tastes are associated with antisocial personality traits, such as Machiavellianism. Spiciness preference is closely related to sensation-seeking, extraversion, and impulsivity. Additionally, this review explores the potential physiological and psychological mechanisms underlying these associations, including (1) the direct impact of personality factors, (2) the role of brain functions (e.g. the insula), (3) the embodied metaphor theory, and (4) the potential effects of eating behaviour on personality. Despite these findings, the reliability of existing research is limited by small sample sizes and inconsistent measurement tools. Future studies should expand the sample diversity, develop more standardised measurement instruments, and further investigate the long-term effects of taste preferences on personality traits. This review offers new insights into the complex relationship between taste and personality and provides insights for future research and practical applications in real life.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107875"},"PeriodicalIF":4.6,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143021355","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}

{"title":"Nudging Strategies to Promote Plant-Based and Sustainable Food Consumption in Canteens.","authors":"Sujita Pandey, Annemarie Olsen, Marianne Thomsen","doi":"10.1016/j.appet.2025.107874","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107874","url":null,"abstract":"<p><p>Transitioning towards a more plant-based diet can promote sustainable food consumption while simultaneously addressing environmental and health-related issues. Integrated nudging strategies are effective in promoting healthy eating behaviours. Therefore, this study aimed to investigate the effect of an integrated nudging intervention to promote plant-based meals and determine its effect on promoting sustainable food consumption behaviour. The effects of two versions of a meal on the frequency of choosing a plant-based meal were tested through a quasi-experimental pre-post intervention at three educational context canteens. During the intervention, the priming tools were strategically positioned between the meat meal and the plant-based target meal. In total, 3,870 purchases were analyzed to observe their choices. Additionally, a total of 508 consumers completed a pre- or post-intervention survey. Approximately 60.5 kg (133.4 lbs) less of food waste was generated during the intervention compared to the baseline with a reduction of 6.5 % per plate. The purchase of plant-based meals increased by about 38% from pre- to during-intervention, while meat-based meals decreased by about 19%. The grams of meal consumed per meat-based plate differed significantly from pre- to post-intervention, while that of plant-based did not differ significantly. The environmental assessment reveals that adopting a more plant-based diet and minimizing food waste for each plate significantly reduces the overall environmental impact of the meal. The integrated nudging strategy indirectly influenced sustainable food consumption behaviour through its effect on attitudes and subjective knowledge. Price-health-conscious consumers exhibited higher sustainable food consumption behaviour. These findings suggest that integrated nudging interventions can effectively shift consumer choices towards sustainable food options by influencing their attitudes and knowledge, eventually benefiting environmental sustainability and public health.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107874"},"PeriodicalIF":4.6,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996736","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}

{"title":"The relationship between self-efficacy, motivation, and dietary behaviors within parent-adolescent dyads: Application of actor-partner interdependence models with mediation.","authors":"So Hyun Park, Hanjong Park","doi":"10.1016/j.appet.2025.107872","DOIUrl":"10.1016/j.appet.2025.107872","url":null,"abstract":"<p><p>The purpose of the study was to examine interdependent relationships between cognitive factors (self-efficacy and motivation) and dietary behaviors (fruit and vegetable (F/V) and junk food and sugar sweetened beverages (JF/SSB) intake) within parent-adolescent dyads. This secondary data analysis was conducted for parent-adolescent dyads using a cross-sectional Family Life, Activity, Sun, Health, and Eating (FLASHE) study. The sample consisted of 1645 parent-adolescent dyads. Parents and adolescents answered questions regarding self-efficacy, motivation, and dietary behaviors. Actor-partner interdependence models with mediation (APIMeM) were run within parent-adolescent dyads. Adolescent's F/V and JF/SSB intake were positively associated with that of their parents. The relationship between F/V self-efficacy or F/V motivation and F/V intake showed the actor-partner pattern within the parent-adolescent dyads. The actor-only pattern was mainly reported for the relationship between JF/SSB self-efficacy or JF/SSB motivation and JF/SSB intake. In the F/V intake APIMeM, motivation mostly plays a mediating role in the relationship between self-efficacy and F/V intake within the parent-adolescent dyads. In the JF/SSB intake APIMeM, all the actor-actor mediations and only one partner-actor mediation of motivation were significantly confirmed in the relationship between self-efficacy and JF/SSB intake. This study highlighted the importance of parental involvement in promoting healthy dietary behaviors in adolescents. Personalized nutrition programs targeting both adolescents and their parents as a single unit of intervention should be provided.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107872"},"PeriodicalIF":4.6,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997036","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}

{"title":"What predicts the initial interest and uptake of health behaviours? An exploratory study to understand commitment and early success through a simple behaviour.","authors":"Emily Brindal, Naomi Kakoschke, Sinead Golley, Man-Chung Fung, Genevieve James-Martin, Danielle Baird","doi":"10.1016/j.appet.2025.107873","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107873","url":null,"abstract":"<p><p>Extant models of health behaviour change often overlook stages in which individuals decide to partake in interventions. The current study aimed to identify behavioural and psychological factors that could capture a person's readiness to change a health behaviour and whether these could predict progression through stages of commitment. Rather than explicitly advertising a health behaviour intervention, we invited individuals to partake in a general health behaviour survey using a paid advertising campaign on Facebook (Phase 1). Interested participants completed questionnaires assessing habitual water intake, other health behaviours and several behavioural and psychological variables. Those who met the eligibility criteria for low daily water intake (N = 977) were invited to participate in a behaviour change challenge to increase water intake over 4 weeks (Phase 2). Additional online surveys were completed at baseline, week 2, and week 4 of the challenge with water intake assessed again at week 4. Participants were categorised into 7 groups based on expressed interest in participating, reasons for not wanting to participate, perceived current success with water intake, and their level of improvement during the challenge. Factor analysis of the behavioural and psychological variables identified four latent factors. We labelled these factors as Good Resources, Health Orientation, Driven Type, and Positive Energy. Through general linear modelling, we observed that the first three of these factors was associated with interest and whether participants increased their water intake. Assessment based on these factors could be useful for personalising health behaviour interventions to target individuals based on their readiness to change health behaviours.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"207 ","pages":"107873"},"PeriodicalIF":4.6,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997031","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}

{"title":"Associations between external eating cues, diet history and weight history in French subjects with obesity.","authors":"Emilie Ducy, Monique Romon, Philippe Amouyel, Aline Meirhaeghe","doi":"10.1016/j.appet.2025.107868","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107868","url":null,"abstract":"<p><p>Obesity remains a serious public health concern. Historically, restrictive diets were the first line of treatment for obesity and are still frequently followed by subjects with obesity. However, some studies showed that dieting may contribute to long-term weight gain. External eating cues might be implicated in this deleterious effect. We then wanted to determine whether the history of dieting was associated with higher reliance on external eating cues (such as emotional eating, uncontrolled eating, or ending a food intake because of the stomach overfullness or the plate emptiness) in individuals with obesity, and to examine whether these associations differed between subjects with different weight history. We included 1093 subjects with obesity from the GECCOS study and examined the association between external eating cues and dieting history (if <3 diets or ≥ 3 diets) in the sample and in clusters (defined by hierarchical ascending classification on their weight history (based on current BMI, BMI at 20 years old and age of 1^st diet)). Three clusters were obtained: a \"early-onset obesity\" group, a \"late-onset obesity\" group and an \"intermediate\" group. Having followed at least 3 diets was associated with higher BMI, higher emotional eating and with eating until stomach overfullness in the global population, but it was not associated with uncontrolled eating or for ending the meal when the plate is empty. These associations were not always detected in each cluster, showing that weight history modulated these associations. To conclude, dieting history is associated with certain external eating cues such as emotional eating and stopping the meal at stomach overfullness in subjects with obesity, even when their weight history is taken into account.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107868"},"PeriodicalIF":4.6,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997170","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}

{"title":"Nutri-Score Label Influence on Food Purchase Intention Depends on Consumers' Expectations of Healthiness.","authors":"Amanda P Yamim, Carolina O C Werle","doi":"10.1016/j.appet.2025.107870","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107870","url":null,"abstract":"<p><p>Front-of-Package (FOP) nutrition labels are designed to convey the healthiness of food products and help consumers make healthier choices. This research examines how French consumers' responses to a FOP nutrition label-Nutri-Score-are influenced by their initial expectations regarding the overall healthiness of products. Based on expectancy-disconfirmation theory, we hypothesize that when consumers expect products to have a better score than the one displayed on the FOP label, the label will enhance guilt perception and reduce purchase intention. Conversely, when consumers expect a worse score than the one displayed, the label will diminish guilt perception and increase purchase intention, for healthy and unhealthy products. A pilot study, two controlled lab experiments, and one field study test our proposition. Participants were randomly assigned to the label conditions (Nutri-Score vs. control), while prior expectations of healthiness were a non-randomized factor. Study 1 (N=128) validates our proposition with judgments of an unhealthy food item (Nutri-Score-D). Study 2 (N=147) extends these findings to both healthy and unhealthy food products. When the Nutri-Score grade was better-than-expected, it reduced guilt and boosted purchase intention, even for low nutritional quality foods (Nutri-Score-D). Conversely, a worse-than-expected Nutri-Score increased guilt and lowered purchase intention, even for healthier products (Nutri-Score-B). A field study (1,680 sales) suggests that including the Nutri-Score label to products sold in a cafeteria can increase the sales of products labeled D. We show that a nutrition label may, in some cases, increase purchase intentions of unhealthy products and decrease purchase intentions of healthy ones.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107870"},"PeriodicalIF":4.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142996690","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}

{"title":"Corrigendum to \"The influence of multicultural experience on attitudes towards new foods in the U.S.\" [Appetite 206 (2025) 107822 https://doi.org/10.1016/j.appet.2024.107822].","authors":"Yang Hu, Xumin Zhang, Yingkai Fang, Zhifeng Gao","doi":"10.1016/j.appet.2025.107867","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107867","url":null,"abstract":"","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107867"},"PeriodicalIF":4.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997172","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}

{"title":"Examining the moderation of the relationship between socio-economic status and consumption intentions by food information labels.","authors":"Pink A E, Stylianou K S, Lee L L, Jolliet O, Cheon B K","doi":"10.1016/j.appet.2025.107869","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107869","url":null,"abstract":"<p><p>Front-of-package-labelling needs to portray health and/or sustainability information effectively to all consumers in a way that is both effective and equitable. There is mixed evidence for the effectiveness of such labels based on socioeconomic status (SES). Framing health consequences in an intuitive manner could help to reduce disparities in label comprehension across SES. We examined whether the relationships of SES (objective and subjective) with perceived healthiness and environmental friendliness of foods is moderated by the presentation of food label information. We also examined intentions to change consumption as an outcome. Participants (N=901, age: M=46.62 years) from the USA completed the study online. Participants were randomly assigned to view either no information (control), standard nutrition facts (nutrition), HENI scores (health), carbon footprint scores (environment), or both HENI and carbon footprint scores (combined). Participants rated 24 foods on their perception of healthiness, environmental friendliness, and intentions to increase/decrease consumption. There was no consistent interaction effect between SES and food labels on perceived healthiness or environmental friendliness. There were also no consistent interactions of SES and food labels on intentions to change consumption. However, participants reporting higher subjective SES reported greater intentions to increase consumption of foods, regardless of their health or carbon footprint status. Overall, this preliminary research shows promise for HENI and environmental food labels as an intuitive method for portraying health and environmental information regardless of socioeconomic position.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107869"},"PeriodicalIF":4.6,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997174","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}

{"title":"Why do people in the U.S. pay more for Bouillabaisse than Kaeng Som? Experimental tests of how cuisine and authenticity affect the value of food.","authors":"Rina I Horii, Alexander J Rothman","doi":"10.1016/j.appet.2025.107862","DOIUrl":"https://doi.org/10.1016/j.appet.2025.107862","url":null,"abstract":"<p><p>The average prices of foods vary across cuisines but do these differences reflect the value people assign to different cuisines or how much they are willing to pay? Across four preregistered randomized experiments (total N=1,083), we manipulated the cuisine-of-origin (French, Thai) and authenticity (low, high) descriptions for analogous dishes across cuisines (e.g., two seafood stews: French bouillabaisse and Thai kaeng som) and restaurant review pages in Studies 2-4. Participants estimated the price in U.S. dollars (Studies 1-3) or indicated the price they would be willing to pay (Study 4). Although we did not find evidence of an authenticity effect, we observed large effects of cuisine-labeling, as dishes were estimated to be $4.47 more expensive (Studies 1-3) and participants reported being willing to pay an average of $3.83 more (Study 4) when the dish was labeled as French, rather than Thai. These findings suggest that the value assigned to different cuisines and the price that consumers are willing to pay are not based solely on objective attributes of the food, but instead may reflect and reinforce existing systemic disparities in the ways that cuisines are perceived and portrayed.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107862"},"PeriodicalIF":4.6,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142997037","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}