Appetite最新文献

{"title":"Testing interoceptive dysfunction as a mediator of the relation between weight stigma and disordered eating","authors":"Shruti S. Kinkel-Ram ,&nbsp;Jeffrey Hunger ,&nbsp;April R. Smith","doi":"10.1016/j.appet.2025.108060","DOIUrl":"10.1016/j.appet.2025.108060","url":null,"abstract":"<div><div>Interoceptive dysfunction could be one mechanism that facilitates the weight stigma-disordered eating association. Hence, the aim of this study was to experimentally test whether interoceptive dysfunction mediates the relation between weight stigma and disordered eating. Participants (n = 135; 80.7 % White; 72.6 % women) were college students aged 18 to 25 who reported binge eating symptoms. Participants (<em>n</em> = 66) were randomly assigned to interact with a confederate showing weight stigmatizing attitudes or a control condition (<em>n</em> = 69) where the confederate did not show stigma towards any groups. Participants then completed a behavioral measure of gastric interoception, completed an ad-lib test meal of yogurt, and lastly completed self-report measures for gastric interoception, body trust, and urges to engage in future binge eating and restriction. We tested a path model including our condition variable, behavioral and self-report measures of interoception, and disordered eating urges. Contrary to our hypotheses, exposure to weight stigma was not related to increased binge eating or restriction urges, and was related to less caloric consumption. Hence, it is possible that weight stigma leads to short-term restriction immediately following the event, which could increase risk for downstream binge eating at a later time. Regardless of condition, lower levels of self-reported body trust and gastric interoception were related to higher intentions for binge eating as well as restriction. To mitigate the potential societal harms of weight stigma, clinicians should consider incorporating interoception assessments and weight-neutral approaches to their clinical work.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108060"},"PeriodicalIF":4.6,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144089282","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":"Obesity is associated with reduced sensitivity to stimulus rewarding value, but unaltered effects of fasting and contextual modulation during action prediction","authors":"Valentina Bianco ,&nbsp;Mattia D'Alleva ,&nbsp;Stefano Lazzer ,&nbsp;Giulia D'Argenio ,&nbsp;Sara Boscarol ,&nbsp;Cosimo Urgesi","doi":"10.1016/j.appet.2025.108050","DOIUrl":"10.1016/j.appet.2025.108050","url":null,"abstract":"<div><div>Previous studies have shown that our perception of others’ actions is influenced by both the reward value of target objects and our internal motivational state. In the present study, we investigated how the energy content of the target object and the physiological state of hunger influence the prediction of food-oriented actions in people with a healthy weight or obesity. Thirty-one participants with normal-weight and 31 participants with obesity performed a social perception task in which, under a fasting or a satiety state, they had to predict the intention of actions directed to high- or low-energy food objects in the context of a breakfast table that could suggest congruent or incongruent actions compared to action kinematics. The results showed that action prediction performance was greater: 1) for high-compared to low-energy food objects in the group with healthy weight but not in the group with obesity, with lower sensitivity to the energy content of the target object in individuals with more weight; 2) under a fasting compared to a satiety state in both groups; 3) for actions embedded in congruent compared to incongruent contexts when directed to high- but not low-energy food objects, independently of group and hunger state. The findings document an altered sensitivity to the reward value of action stimuli in people with obesity, despite a conserved sensitivity to hunger and contextual modulation. This supports a reduced sensitivity to the reward value of food stimuli in people with obesity pointing at a dysfunctional reward system during action perception. Interestingly, being under a food deprivation state comparably boosted performance in both groups, providing evidence that fasting may sharpen senses independently from individual weight.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108050"},"PeriodicalIF":4.6,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070286","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":"Identifying behaviour change techniques for sustainable food consumption: A systematic review using the BCTTv1.","authors":"Anna S C Tirion, Danielle D'Lima, Julia Terlet, Ramya Rao, Leslie M Gutman","doi":"10.1016/j.appet.2025.108057","DOIUrl":"https://doi.org/10.1016/j.appet.2025.108057","url":null,"abstract":"<p><p>Due to the significant impact of Western diets on the environment, interventions are being trialled in supermarkets, restaurants, and other settings to encourage sustainable food consumption (SFC). The Behaviour Change Technique Taxonomy (BCTTv1) lists and categorises Behaviour Change Techniques (BCTs), which facilitates the development and understanding of behaviour change interventions. However, its applicability to pro-environmental behaviour change has not been extensively explored. This systematic review uses the BCTTv1 to identify the BCTs that have been previously used to encourage SFC behaviours. Studies were retrieved from Scopus, PSYCInfo, GreenFILE, and the Web of Science Core Collection. Twenty-six interventions across 19 articles were reviewed, enabling the identification of 13 BCTs which were coded using the BCTTv1 and categorised according to their target behaviour and effect size. The most frequently applied BCTs were 12.1 'restructuring the physical environment', which was used in the most effective interventions; 6.2 'social comparison', which was used in interventions with smaller and more unpredictable effects; 5.3 'information about social and environmental consequences'; 5.2 'salience of consequences'; and 7.1 'prompts/cues'. Despite challenges in assessing the BCTs' effectiveness due to multicomponent interventions and varying effects across different contexts, this review offers recommendations on changing SFC behaviour as well as the applicability of the BCTTv1 for SFC interventions.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"108057"},"PeriodicalIF":4.6,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144092460","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":"Identifying and understanding mechanisms in an inhibitory control training in patients with binge-eating-disorder – an exploratory analysis","authors":"Sebastian M. Max ,&nbsp;Katrin E. Giel ,&nbsp;Christian Plewnia ,&nbsp;Veronika Lossa ,&nbsp;Stephan Zipfel ,&nbsp;Kathrin Schag","doi":"10.1016/j.appet.2025.108051","DOIUrl":"10.1016/j.appet.2025.108051","url":null,"abstract":"<div><div>Cognitive processes play a central role in the development, maintenance, and remission of mental disorders, like Binge Eating Disorder (BED). Cognitive trainings aim to alter those cognitive processes to achieve amelioration of psychopathology. Regardless, little is known about the underlying mechanisms that can explain effective treatment in BED. Therefore, we analyzed findings from a clinical randomized-controlled trial (RCT) (Giel, Schag et al., 2023) which used an individualized computer-based inhibitory control training programme enhanced by transcranial direct current stimulation (tDCS). At the beginning of the treatment, for each person the 20 highest-rated food stimuli concerning valence, appetite, liking and wanting out of 40 high-calorie food stimuli were selected. In total, 41 patients were included in the study, 39 of those completed the training. Overall, we identified a <em>devaluation effect</em> for food stimuli used in the training programme: after completion of the six training sessions a significant reduction of valence, appetite, liking, and wanting of food stimuli being used in the training were observed whereas this effect was absent of food stimuli not being used in the training programme. However, the individual <em>devaluation effect</em> did not predict the degree of binge eating frequency reduction. As predictor variables for effective treatment, we found specific dimensions of food valence at the baseline- or follow-up-measurement to be predictive for the binge eating frequency reduction. Lastly, we found a reduction of eating concerns as well as an increase in general well-being as a predictor for binge eating frequency reduction which might indicate a potential mechanism of the inhibitory control training. Future studies might focus additionally on emotion, affect and affect regulation to complete the multifaceted clinical picture of BED to target its underlying processes to achieve effective treatment with cognitive trainings.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108051"},"PeriodicalIF":4.6,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144068801","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":"Cultured meat: Vegetarian or not? Exploring young vegetarians' and omnivores’ perceptions of this new technology","authors":"Madeleine Lanz,&nbsp;Bianca Wassmann,&nbsp;Michael Siegrist","doi":"10.1016/j.appet.2025.108059","DOIUrl":"10.1016/j.appet.2025.108059","url":null,"abstract":"<div><div>Since cultured meat is often framed as a more ethical alternative to conventional livestock farming, the question arises of whether it also appeals to vegetarians. To explore this, our study is among the first to examine cultured meat acceptance in a large vegetarian sample (<em>n</em> = 282) while using an equally sized omnivore group (<em>n</em> = 284) as a reference. This online study's participants were Germans aged 18 to 35. We compared both groups in terms of their associations with cultured meat, their perception of its benefits, and whether they classified it as \"vegetarian.\" Additionally, participants rated how disgusting, tasty, healthy, eco-friendly, and natural they perceive a cultured meat burger compared to conventional and plant-based burgers. The results indicated that cultured meat presents a conflict for vegetarians: While they recognized the environmental and animal welfare benefits of cultured meat more than omnivores, they were less willing to consume it. A key barrier was uncertainty over whether cultured meat aligns with vegetarianism. Instead, vegetarians showed a clear preference for the plant-based burger over the cultured option, suggesting that many prefer familiar, plant-based foods and see little incentive to adopt this novel alternative. Across both dietary groups, gender and food neophobia emerged as key predictors of cultured meat perceptions. Overall, our study challenges the assumption that vegetarians could widely accept cultured meat as a suitable meat alternative. However, cultured meat has the potential to offer a solution for consumers who want to reduce their meat consumption but who are dissatisfied with current alternatives.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108059"},"PeriodicalIF":4.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144075084","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":"\"Did I buy that just now?\" - Investigating factors influencing the accuracy of food choice self-reports in a simulated online grocery store.","authors":"Leonie Manzke, Kevin O'Sullivan, Verena Tiefenbeck","doi":"10.1016/j.appet.2025.108032","DOIUrl":"https://doi.org/10.1016/j.appet.2025.108032","url":null,"abstract":"<p><p>Food choices profoundly impact population health and the environment. Related research often relies on self-reported data, which is prone to biases, compromising the accuracy and validity of conclusions about consumer behavior. There are few systematic validations of self-reported data with behavioral data, or investigations of predictors for their accuracy. Consequently, this study examined possible predictors for the accuracy of self-reports by comparing them with observed food choices. Participants (N = 290) completed a shopping task in a simulated online grocery store, followed immediately by shopping self-reports and a survey, therefore minimizing recall-related distortions to self-reports due to time delays. Nevertheless, on average, participants had reporting errors in 3.81 out of 29 categories, with accuracy as low as a mean of 44 % for categories with no cues provided. Reporting accuracy significantly increased to 78 % with image-based memory aids for specific product categories (e.g., apples), and to 89 % with text-based memory aids for general categories (e.g., vegetables). Contrary to expectations related to social desirability bias, processed foods, often perceived as unhealthy, were overreported. Regression analysis revealed mental load during shopping, deliberation time per item, and dietary preferences as significant predictors of self-report accuracy, with mental load also predicting the accuracy of participants' estimates of the proportion of organic products in their shopping basket. Our findings show that even in conditions that minimize social desirability and recall limitations, substantial self-reporting errors persist. Accounting for mental load and product-specific biases is therefore necessary to enhance the validity of self-reports in food choice research.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"108032"},"PeriodicalIF":4.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085575","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":"Are All Cultured Foods Created Equal? Exploring Consumer Reactions to Sustainable Alternatives for Climate-Friendly Diets.","authors":"Atar Herziger, Stav Tesler","doi":"10.1016/j.appet.2025.108035","DOIUrl":"https://doi.org/10.1016/j.appet.2025.108035","url":null,"abstract":"<p><p>The devastating environmental impact of traditional agricultural practices has ignited interest in cellular agriculture-a novel method of sampling cells from living source organisms and cultivating them in a controlled laboratory environment to produce a food product. Although research and development of cultured foods is rapidly increasing, little is known about consumers' perceptions of cultured foods beyond an exemplar product-cultured meat. This study provides a first gauge of consumers' perceptions and categorization of cultured-food products from different cell sources, and a comparative assessment of the psychological barriers to their acceptance. In a representative sample of N = 302 UK-based adults, the study explores the implicit categorization and acceptance of 16 cultured food products, including cultured plants (e.g., cacao), cultured non-flesh animal-sourced foods (e.g., milk), cultured aquatic animal-flesh (e.g., fish), and cultured terrestrial animal-flesh (e.g., beef). Results revealed that consumers implicitly categorize cultured foods into two broad groups: (1) cultured meat and (2) cultured non-meat. The study demonstrated that common acceptance barriers associated with cultured meat-disgust and perceived unnaturalness-were substantially more pronounced for cultured meat products than for cultured non-meat products. While experiencing disgust toward both cultured meat and non-meat foods was strongly associated with reduced willingness to try these foods, perceived unnaturalness was only weakly associated with willingness to try cultured food products. Study findings suggest that consumers do not perceive all cultured food products as equal, highlighting a timely opportunity for scholars to examine the distinct factors motivating sustainability through cultured-food acceptance.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"108035"},"PeriodicalIF":4.6,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085577","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":"Metabolic profile of healthy, normal-weight adults with low satiety responsiveness","authors":"Camila L.P. Oliveira ,&nbsp;Sarah A. Elliott ,&nbsp;Arya M. Sharma ,&nbsp;Mario Siervo ,&nbsp;Aloys Berg ,&nbsp;Sunita Ghosh ,&nbsp;Vicky Drapeau ,&nbsp;Carla M. Prado","doi":"10.1016/j.appet.2025.108031","DOIUrl":"10.1016/j.appet.2025.108031","url":null,"abstract":"<div><div>The aim of this study was to characterize the metabolic profile of healthy, normal-weight adults presenting with low satiety responsiveness. Individuals were categorized with low or high satiety responsiveness (LSR and HSR, respectively) based on the satiety quotient (SQ), a marker of satiety responsiveness, which was calculated following two isocaloric breakfast test meals offered while participants were inside the whole-room indirect calorimeter (WRIC): 1) North American: 55 % carbohydrate, 15 % protein, and 30 % fat; 2) High-protein: 31 % carbohydrate, 43 % protein, and 26 % fat. Following the North American breakfast, participants continued receiving a diet resembling the North American dietary pattern while inside the WRIC for 32 consecutive hours where the following outcome measures were assessed: energy metabolism components, metabolic blood markers, and appetite sensations. Forty-three participants were included; 13 were classified as LSR (n = 3 females; n = 10 males), n = 16 as HSR (n = 10 females; n = 6 males), and n = 14 were uncategorized. Compared with HSR, individuals with LSR had higher body weight (5.4 ± 2.5 kg; <em>P</em> = 0.042) and waist circumference (LSR: 77.5 (7.6) cm; HSR: 70.7 (5.2) cm; <em>P</em> = 0.012). Participants with LSR presented with higher total energy expenditure (184 ± 85 kcal/day; <em>P</em> = 0.040) and carbohydrate oxidation rate (34 ± 13 g/day; <em>P</em> = 0.015). Moreover, individuals in the LSR category presented with weakened satiety response to the meals when compared to those with HSR. Our primary findings were that, compared to individuals with HSR, those in the LSR category exhibited differences in their metabolic profile. The long-term impact on body weight and overall health should be assessed in further studies.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"214 ","pages":"Article 108031"},"PeriodicalIF":4.6,"publicationDate":"2025-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144075032","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":"Disgust and distaste - Differential mechanisms for the rejection of plant- and animal-source foods.","authors":"Elisa Becker, Natalia S Lawrence","doi":"10.1016/j.appet.2025.108033","DOIUrl":"https://doi.org/10.1016/j.appet.2025.108033","url":null,"abstract":"<p><p>People may reject foods due to distaste (an affective reaction to undesirable sensory properties) or disgust (an emotive response to the idea of what a food represents). Disgust can further be classified into sub-types: core, animal-reminder, and moral disgust, all of which could influence food rejection. Prior research suggests different rejection mechanisms for plant and animal foods. We tested this in an online study in a meat-rejecting sample (mostly vegetarians, n = 252), and a meat-accepting sample (omnivores, n = 57). Participants rated foods they rejected for consumption on criteria related to distaste (e.g. objection to taste), general disgust (e.g. contamination potential of the food), and specific disgust sub-types. Ratings across these criteria created unique response profiles for commonly disliked vegetables, meats, universal disgust elicitors, and accepted food (control). Visual inspection of response profiles, correlations, and a multidimensional scaling analysis all revealed that plant foods were rejected based on distaste, whereas rejection responses to palatable meat closely matched responses to human meat, faeces, and dog meat (disgust elicitors), both rejected based on disgust. Inspecting disgust response profiles suggested that core disgust was the primary disgust type, with animal-reminder and moral disgust sometimes experienced in addition. This study confirms differential rejection mechanisms for plant-based foods (rejected via distaste) and meat (core disgust). This suggests different evolutionary strategies humans had to adapt to cope with plant toxins detectable through distaste and pathogens found in meat not detectable by taste. Such adaptations could be leveraged in future interventions to reduce meat consumption or increase vegetable intake.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"108033"},"PeriodicalIF":4.6,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144075100","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 impact of stress and self-awareness on food intake in children and adolescents with and without loss of control eating – an experimental test of the escape from self-awareness model","authors":"Mareike F. Reents ,&nbsp;Stefanie C. Biehl ,&nbsp;Jennifer Svaldi","doi":"10.1016/j.appet.2025.108053","DOIUrl":"10.1016/j.appet.2025.108053","url":null,"abstract":"<div><div>Loss of control eating (LOC-E) is the most common form of disordered eating in childhood and adolescence. Negative emotions and stress play a crucial role in its development and maintenance. The purpose of this study is to experimentally test the escape from self-awareness model, which proposes that LOC-E occurs because individuals attempt to reduce their emotional distress by shifting their focus from an aversive self-perception to the immediate environment, such as food. We investigated the effect of stress (false negative or positive performance feedback) and self-awareness (opened or closed full-body mirrors) inductions on desire to eat (DTE) and food intake in adolescents with and without LOC-E. While there were no effects of stress on DTE irrespective of group membership, participants with and without LOC-E ate <em>less</em> (rather than more, as hypothesized) in the high stress condition. Neither of these effects interacted with the self-awareness condition. Because the stress induction had the unintended effect of increasing participants’ self-awareness, we found evidence that participants decreased their food intake when experiencing stress and high self-awareness concurrently. The results of this study contribute to a further understanding of the role of stress and self-awareness on DTE and food intake in children and adolescents with and without LOC-E.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108053"},"PeriodicalIF":4.6,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144075116","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}