Appetite最新文献

{"title":"Corrigendum to \"Untangling the dairy paradox: How vegetarians experience and navigate the cognitive dissonance aroused by their dairy consumption\"[Appetite 203 (2024) 1 - 12/107692].","authors":"Chelsea A Davies, Samantha K Stanley","doi":"10.1016/j.appet.2024.107763","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107763","url":null,"abstract":"","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107763"},"PeriodicalIF":4.6,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613324","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":"Adverse childhood experiences and diet quality in the national sample of Poles: The mediating role of emotion regulation","authors":"Marcin Rzeszutek ,&nbsp;Joanna Kowalkowska ,&nbsp;Katarzyna Drabarek ,&nbsp;Angelika Van Hoy ,&nbsp;Katarzyna Schier ,&nbsp;Maja Lis-Turlejska ,&nbsp;Małgorzata Dragan ,&nbsp;Paweł Holas ,&nbsp;Dominika Maison ,&nbsp;Gabriela Wdowczyk ,&nbsp;Elżbieta Litwin ,&nbsp;Julia Wawrzyniak ,&nbsp;Wiktoria Znamirowska ,&nbsp;Szymon Szumiał ,&nbsp;Małgorzata Desmond","doi":"10.1016/j.appet.2024.107749","DOIUrl":"10.1016/j.appet.2024.107749","url":null,"abstract":"<div><div>Adverse childhood experiences (ACEs) increase the risk of adverse psychological and physical outcomes and chronic disease in adulthood. The mechanism of this relationship is still unclear. ACEs might exert their negative influence on adult health via both dietary and psychological axes. Our study aimed to examine the relationship between ACEs and diet quality in the national sample of Poles. We also aimed to determine whether difficulty in regulating emotions act as a mediator of this relationship. The national Polish sample of adults (n = 3557) took part in this study. ACEs were assessed via the Adverse Childhood Experiences Questionnaire. Data on food consumption frequency over the past year, body weight and height were collected using the self-administered version of the Dietary Habits and Nutrition Beliefs Questionnaire (KomPAN®). Two diet quality scores were evaluated: Pro-Healthy-Diet-Index-10 (pHDI) and Non-Healthy-Diet-Index-14 (nHDI). Emotion regulation (ER) was evaluated via the Difficulties in Emotion Regulation Scale (DERS). Path analysis was used to examine the associations between the variables, firstly formulated by theoretical assumptions expressed by directed acyclic graphs (DAGs). A higher number of ACEs was related to higher difficulties in ER in adults (p &lt; 0.001), which in turn was related to lower pHDI (p &lt; 0.001) and higher nHDI (p = 0.027). Our findings strengthen the rationale for ACEs screening as a potential risk factor for diet-related chronic disease in adulthood. They provide a framework for public health prevention strategies via interventions targeting diet quality and emotional regulation in the setting of multidisciplinary practice.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"204 ","pages":"Article 107749"},"PeriodicalIF":4.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613284","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}

{"title":"A MESOCORTICOLIMBIC INSULIN RECEPTOR GENE CO-EXPRESSION NETWORK MODERATES THE ASSOCIATION BETWEEN EARLY LIFE ADVERSITY AND FOOD APPROACH EATING BEHAVIOUR STYLE IN CHILDHOOD.","authors":"Angela Marcela Jaramillo-Ospina, Roberta Dalle Molle, Sachin Patel, Shona Kelly, Irina Pokhvisneva, Carolina de Weerth, Patrícia Pelufo Silveira","doi":"10.1016/j.appet.2024.107762","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107762","url":null,"abstract":"<p><p>Insulin receptors, located in brain regions associated with reward sensitivity and decision-making, facilitate insulin action in the brain, modulating intracellular signaling cascades, gene expression, and neural activity. Here, we tested if variations in the expression of the insulin receptor gene network in the prefrontal cortex (PFC) and striatum (STR) moderates the association between early life adversity and eating behaviour in childhood and if this moderation is sex-specific. Participants from the Maternal Adversity, Vulnerability and Neurodevelopment (MAVAN) and Basal Influences on the Baby´s Development (BIBO) were included as two independent cohorts. A biologically-informed polygenic score reflecting functional variation of the mesocorticolimbic insulin receptor gene network was created by using insulin receptor co-expression data from the PFC and STR in mice, and validated in humans through filtering by homologous expression in PFC using well-known databases. Early life adversity exposure was measured as a composite score. Eating behaviour was characterized using the Child Eating Behaviour Questionnaire administered to mothers of children aged 4 and 6 years in MAVAN, and 6 years in BIBO. We found that only in those with high expression of the mesocorticolimbic insulin receptor gene network a higher early adversity score associated with a higher desire to drink in 4-year boys and 6-year girls, as well as a higher food approach score and food approach/food avoidance ratio in 4-year girls. Also, a higher early life adversity was associated with higher food responsiveness, food approach score and food approach/food avoidance ratio at 6 years in the MAVAN full sample. The moderation observed on desire to drink was partially found in BIBO children aged 6 years. Identifying individual differences in response to early adversity may help to prioritize individuals at high risk for long-term disease and to design suitable interventions.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107762"},"PeriodicalIF":4.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613317","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":"Willingness-to-taste in UK children aged 4-7 years was driven by contextual facilitation, not intervention, in a randomized controlled trial of sensory food education.","authors":"Nicholas M Wilkinson, Marion M Hetherington, Srimathi Kannan, Harish Ganguri, Charlotte E L Evans","doi":"10.1016/j.appet.2024.107756","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107756","url":null,"abstract":"<p><p>Many children would benefit from a diet richer in vegetables and fruit. Reluctance to taste new foods is widely recognised as a barrier to healthy dietary variety in children. 'Flavour School' is a programme of 'sensory food education', aiming to increase children's confidence and curiosity in exploring foods and flavours, especially vegetables and fruit. We report a pre-registered, cluster-randomised controlled trial to assess the outcomes of the Flavour School programme, in n=160 children aged 4-7 years from 5 UK schools in London and Leeds. Children either received the Flavour School programme (experimental group n=84) or no intervention (control group n=76), in a two-level design with children clustered within school classes. Data collection consisted of video recorded behavioural observation during a tasting activity designed to resemble a Flavour School activity, conducted before and after the intervention. Linear regression models were used to fit relationships between independent variables and outcomes; Willingness-to-taste, Enjoyment (positive/negative facial expression), and Expressiveness (change in facial expression). Most children engaged readily in the tasting activity at baseline. At follow-up children engaged with the tasting activity even more readily (on average biting one more food sample), with no significant effect of the intervention. We interpret these findings to indicate that intra-individual tasting behavior in children is context-dependent. Our results suggest that the context of sensory food education activities facilitates openness to tasting across the normal range of individual traits. However, we find no evidence that receiving sensory food education makes a reluctant taster into a less reluctant taster; no 'curative' effect of the intervention was observed. Rather, even usually fussy/reluctant children were often willing to have a go at tasting in the conducive context of an exploratory activity. TRIAL REGISTRATION: ISRCTN: 40249947 Date assigned 17/03/2020 Last edited 24/10/2022 Version 1.2 Trial Acronym OASES (Outcomes Assessment of Sensory Education in Schools).</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107756"},"PeriodicalIF":4.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613340","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":"COVID-19 and shifting food preferences: A panel study among Chilean students","authors":"Elke D. Kanberger ,&nbsp;Anja Leon Köbrich ,&nbsp;Janosch Schobin","doi":"10.1016/j.appet.2024.107721","DOIUrl":"10.1016/j.appet.2024.107721","url":null,"abstract":"<div><div>The COVID-19 pandemic had a profound impact on various aspects of life. This study aims to investigate whether the COVID-19 pandemic changed food preferences, focusing on cost perceptions, environmental factors, and health attributes. We conducted a panel study with self-administered online surveys among undergraduate students in Chile, both before and during the first wave of the pandemic. Each survey included a discrete choice experiment (DCE) to elicit food preferences. Using mixed logit models, our analysis shows that during the COVID-19 pandemic, sensitivity to cost, preference for foods with low environmental impact, and preference for vitamin-rich foods increased. These changes in preferences can be attributed to individuals' perceived health risks. These findings suggest that the pandemic increased awareness of sustainable and healthy food choices, with important implications for promoting these choices during global crises.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"204 ","pages":"Article 107721"},"PeriodicalIF":4.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613313","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}

{"title":"The Impact of Exercise Timing on Energy Intake: A Systematic Review and Meta-Analysis of Diurnal and Meal Timing Effects.","authors":"Capucine Guédet, Sémah Tagougui, Alexandre-Charles Gauthier, David Thivel, Marie-Eve Mathieu","doi":"10.1016/j.appet.2024.107752","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107752","url":null,"abstract":"<p><p>This systematic review and meta-analysis examine the literature (up to August 2^nd 2024) on the influence of exercise timing on energy intake in both children and adults. A comprehensive search was conducted using MEDLINE, EMBASE, Cochrane Library, SPORTDiscus, and Web of Science Core Collection, following PRISMA guidelines. The review was registered in Prospero (CRD42024553381) and evaluated using QUADAS-2. From an initial 3,276 articles, a meta-analysis (six studies) revealed that daily energy intake was not significantly lower when exercise was performed in the morning versus the afternoon/evening: mean difference of 64±77 kcal (95% CI: -86 to 215 kcal; p=0.403). A meta-analysis (three studies, all with children) comparing lunch energy intake before versus after exercise showed a significant difference in energy intake when exercise was performed post-meal: (-39±13 kcal, 95% CI: -63 to -14 kcal; p = 0.002). For the meta-analysis of delayed lunch (five studies), where exercise ended 15 minutes to four hours before the meal, and the delay between the start of each exercise condition within the same study was typically around two hours, no significant difference in energy intake was found (-2±67 kcal; 95% CI: -134 to 130 kcal; p=0.977). Regarding chronic exercise, a decrease in energy intake was observed with evening exercise (one study), morning exercise (two studies) or independently of exercise timing (two studies). In conclusion, findings suggest acute exercise may reduce intake in children and adolescents, but this effect is dependent on the timing of exercise.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107752"},"PeriodicalIF":4.6,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613335","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":"Cognitive evaluations of water, urges to drink, and fluid intake in patients with kidney stones.","authors":"Yingjia Liu, James T Marks, Necole M Streeper, David E Conroy","doi":"10.1016/j.appet.2024.107747","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107747","url":null,"abstract":"<p><p>Increasing fluid intake is a core recommendation for reducing risk of kidney stone recurrence. Thirst is often insufficient to motivate the volume of intake recommended to reduce risk, so this study examined cognitive and affective processes that support fluid intake (water and flavored beverages). Patients (N=230) with a history of kidney stones identified from medical records were recruited to complete an online survey. Participants who associated unflavored water with favorable bodily consequences and positive hedonic experiences were likely to have stronger non-thirst-related urges to drink unflavored water, and those who associated unflavored water with negative hedonic experiences were likely to have stronger non-thirst-related urges to drink flavored drinks. Non-thirst-related urges to drink unflavored water were positively associated with water intake volume, but non-thirst-related urges to drink flavored drinks were negatively associated with water intake volume. These findings establish the importance of affective processing as a target for promoting fluid intake in cases where thirst is not sufficient.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107747"},"PeriodicalIF":4.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613320","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":"Create the future of food with children: Qualitative insights into children's perception of plant-based meat, fish, and dairy alternatives.","authors":"Lotte Pater, Elizabeth H Zandstra, Vincenzo Fogliano, Bea L P A Steenbekkers","doi":"10.1016/j.appet.2024.107761","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107761","url":null,"abstract":"<p><p>Children's food preferences are a major influence on what is served for dinner in the household. However, little is known about children's perceptions of plant-based foods. This study aimed to better understand how 9-to-11-year-old children perceive plant-based meat and dairy alternatives. Different types of plant-based alternatives were investigated: meat and fish substitutes (legumes, nuts), replacements (tofu, tempeh), and analogues, as well as dairy substitutes. These alternatives were placed in a meal context, considering the influence of dish composition. The study combined design probes, interviews, and cooking sessions as different qualitative methods to explore children's perceptions. First, design probe packages with creative assignments were given to the children. Afterwards, one-to-one interviews were conducted to elaborate on the input gained from the assignments. Lastly, children created in small groups a pizza with plant-based alternatives. Results showed that taste was the topic mentioned most in both positive and negative ways. Initially, children generally had positive taste expectations for the analogues, while their taste expectations for substitutes and replacements were more negative. However, during the cooking session, there was no considerable difference in their actual taste perceptions of analogues, substitutes, and replacements. This highlights the importance of studying perceptions of plant-based alternatives in a real-life meal context, where substitutes and replacements can, next to analogues, also be an integral part of a meal. Although previous research shows that animal welfare is an important driver for children to choose plant-based alternatives, this study showed that animal welfare is linked to plant-based meat analogues only. Therefore, actively linking animal welfare to substitutes and replacements may help to guide children and their households towards a plant-forward diet with more plant-based ingredients such as vegetables, legumes, and grains.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107761"},"PeriodicalIF":4.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613329","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":"Dietary Changes Among People Practicing Meatless Monday: A Cross-Sectional Study.","authors":"Shima Shakory, Daphene Altema-Johnson, Zoé Mistrale Hendrickson, Rebecca Ramsing","doi":"10.1016/j.appet.2024.107760","DOIUrl":"https://doi.org/10.1016/j.appet.2024.107760","url":null,"abstract":"<p><strong>Background: </strong>High meat consumption negatively impacts human and planetary health. Meatless Monday (MM) is a widely known public health initiative that promotes healthy and sustainable diets by encouraging people to eliminate meat for one day each week.</p><p><strong>Objectives: </strong>This study investigated whether exposure to MM, through practicing MM and receiving the MM e-newsletter, is associated with reduced meat intake on days other than Mondays.</p><p><strong>Methods: </strong>This cross-sectional study analyzed survey responses from MM e-newsletter subscribers (n=1,172). Using logistic regression analysis, we investigated the relationship between practicing MM and additional changes in meat intake, including eliminating meat on more than one day per week, eliminating meat entirely, and incorporating more meatless recipes at home and when eating out. We also examined the relationship between the duration of time receiving the MM e-newsletter and meat consumption.</p><p><strong>Results: </strong>Participants who reported practicing MM were 15 times more likely to eliminate meat more than one day per week compared to non-practicers (Adjusted Odds Ratio (aOR)=15.1, 95CI 6.4 to 36.0, p < 0.001), three times more likely to eliminate meat entirely (aOR=2.8, 95CI 1.3 to 6.0, p = 0.009), five times more likely to incorporate more meatless recipes at home (aOR=4.9, 95CI 1.2 to 19.3, p = 0.024), and three times more likely to order more meatless meals when eating out (aOR=3.1, 95CI 1.4 to 6.8, p = 0.007), respectively. Furthermore, participants who subscribed to the MM e-newsletter for longer were significantly more likely to eliminate meat more than one day per week or from their diet entirely.</p><p><strong>Conclusions: </strong>MM could be used as part of a multi-pronged strategy to promote healthy and sustainable diets, offering a small-step approach that may lead to beneficial dietary changes for both people and the planet.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107760"},"PeriodicalIF":4.6,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613331","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":"Beyond the family's cooking frequency: The influence of cooking techniques on vegetable and fruit consumption among the U.S. population","authors":"Larissa Galastri Baraldi ,&nbsp;Mariana Fagundes Grilo ,&nbsp;Marina Landert ,&nbsp;Carla Adriano Martins","doi":"10.1016/j.appet.2024.107757","DOIUrl":"10.1016/j.appet.2024.107757","url":null,"abstract":"<div><h3>Background</h3><div>Despite the well-established health benefits of fruits and vegetables, U.S. consumption remains far below the WHO's recommended 400 g per day. Understanding how culinary techniques influence intake could elucidate strategies for improving dietary habits.</div></div><div><h3>Objective</h3><div>To explore whether the use of cooking techniques for fruits and vegetables is associated with increased consumption of these foods and the corresponding variation in total fiber intake among the U.S. population.</div></div><div><h3>Methods</h3><div>Data from the National Health and Nutrition Examination Survey (NHANES) 2009–2010, participants (n = 9754) were categorized into groups based on their self-reported cooking frequency. Cooking techniques were classified into types. The mean consumption of fruits and vegetables was segmented into quartiles. Cooking frequency was evaluated, and differences between groups were assessed using chi-square tests and mean comparison tests. The study also assessed the prevalence of cooking techniques for different food groups. Additionally, linear regression analyses were conducted to adjust the mean daily per capita consumption of fruits, vegetables, and dietary fiber, considering cooking frequency and other socioeconomic variables as predictors.</div></div><div><h3>Results</h3><div>The studied population's mean consumption of fruits and vegetables was 302.9 g, with half of this amount consisting of fruits. Individuals from households with frequent cooking practices (≥5x a week) consumed, on average, 48.2 g more fruits and vegetables daily than those from households with less frequent cooking (&lt;5x a week). The use of diverse cooking techniques significantly improved vegetable intake, showing a fivefold increase in consumption among those employing multiple techniques. Moreover, frequent home cooking was associated with a 1.0-g increase in daily fiber intake.</div></div><div><h3>Conclusion</h3><div>Public policies aimed at improving fruit and vegetable intake among the U.S. population should consider, in addition to cooking frequency, the role of cooking techniques in influencing the consumption of these food groups.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"204 ","pages":"Article 107757"},"PeriodicalIF":4.6,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142580898","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}