Appetite最新文献

{"title":"Is trauma associated with plant-based diet choice?","authors":"Faith O. Nomamiukor ,&nbsp;Madeline A. Smethurst ,&nbsp;Molly R. Franz ,&nbsp;Evelyn G. Hamilton ,&nbsp;Anissa Garza ,&nbsp;Diana Padilla-Medina ,&nbsp;Maxine Davis ,&nbsp;Casey T. Taft","doi":"10.1016/j.appet.2024.107841","DOIUrl":"10.1016/j.appet.2024.107841","url":null,"abstract":"<div><div>Examinations of links between plant-based diets (e.g., vegetarian and vegan diets) and indices of physical and mental health have received increased attention in the scientific literature in recent years. However, there has been little to no published research examining predictors of plant-based diet choice. Researchers have suggested that plant-based diets could be linked to trauma for a variety of reasons, including the idea that trauma can increase the risk for mental illnesses, and plant-based diets may be adopted to self-medicate mental illness and promote recovery. The current study examined the link between trauma across the lifespan and experiences of intimate partner violence (IPV) with adherence to a plant-based diet. Participants were a nationally representative United States sample of 1665 individuals who completed self-report questionnaires. Consistent with hypotheses, bivariate correlations indicated that all measures of trauma were associated with an increased likelihood of being plant-based. Findings from a logistic regression analysis indicated those with a history of IPV were 2.31 times more likely to be plant-based, and those with any experience of trauma more broadly were 1.09 times more likely to be plant-based. These results suggest the importance of considering the role of trauma and victimization when examining links between plant-based diet and other outcomes and point to a number of possible avenues for additional investigation to better understand these associations.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107841"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142890789","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":"Legume consumption and sustainability – The minority goes green","authors":"Ronja Hueppe,&nbsp;Katrin Zander","doi":"10.1016/j.appet.2024.107831","DOIUrl":"10.1016/j.appet.2024.107831","url":null,"abstract":"<div><div>The current food systems and the dominating dietary patterns in most EU countries contribute to climate change and are not sustainable. Legumes have the potential to make consumption patterns more sustainable, especially if they come from local or organic production systems. Yet, legume consumption in Germany is low. Thus, this study aimed to increase legume consumption, understand consumer preferences for organic and local production in relation to the processing level, and provide marketing recommendations for different target groups. An online survey including an information display matrix was conducted with 1300 participants from Germany. Preferences for locally and organically produced lentils were identified by search depth and order and a multinomial logistic regression analysis. A latent class cluster analysis (LCA) identified five consumer segments relevant to legume consumption based on psychographics. Results showed a preference for local and organic lentils, regardless of the processing level of the product. Of the five consumer segments, two segments (accounting for 55 %) were rather price-sensitive with a low legume and high meat consumption. Another two segments (23 %) were sustainably-oriented and one segment had a strong preference for cooking. Concluding, there is a potential to market local and organic legumes, however, only for the sustainably-oriented consumers. Hence, for now, legumes remain a niche product in Germany. For a significant increase in legume consumption, also consumers’ awareness has to increase: for the environment, health, and the environmental impact of meat consumption.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107831"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142880677","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 a fairytale-like story on the food choices of preschool children","authors":"Anoushiravan Zahedi ,&nbsp;Stephen Katembu ,&nbsp;Sharon Michelle Sind ,&nbsp;Undine Sommer ,&nbsp;Charles Kimamo ,&nbsp;Werner Sommer","doi":"10.1016/j.appet.2024.107839","DOIUrl":"10.1016/j.appet.2024.107839","url":null,"abstract":"<div><div>The ongoing obesity epidemic is an indicator that traditional efforts towards diet change are insufficient, and interventions focusing mainly on restrictions of unhealthy food are of limited success. Therefore, approaches targeting food preferences should be integral in counteracting the current epidemic. However, food preferences are affected by a multitude of factors and are usually resistant to changes later in life. Hence, we tested whether the food choices of preschool children can be changed by a child-appropriate, interactive, fairytale-like narrative. We used two interactive stories: the first (experimental) story was about how two protagonists of similar age as the participants saved their hometown from being drained of color with the help of magic fruits or vegetables, while the second (control) story consisted of a similar plot that did not mention food. In Experiment 1, we used a crossover design with a one-week baseline measurement. After the experimental stories, healthy food choices (i.e., pieces of fruit vs. cookies, sweets, or cake) increased significantly relative to the one-week baseline, whereas no change was observed after the control story. In preregistered Experiment 2, we replicated these results with vegetables as healthy options using a random control design and investigated the longevity of the effects. The food-story effect on vegetable choices was similar to fruits (Exp. 1) and lasted for two weeks. These findings demonstrate that appropriate narratives about food can have a strong and lasting effect on the healthy food choices of preschool children and might promote healthy food consumption if incorporated into nutrition education.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107839"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906403","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 role of acculturative stress and self-construal in maladaptive eating behaviors among female young adults in diverse college settings","authors":"Peiyi Wang ,&nbsp;Chuansheng Chen ,&nbsp;Ilona S. Yim","doi":"10.1016/j.appet.2024.107844","DOIUrl":"10.1016/j.appet.2024.107844","url":null,"abstract":"<div><div>The increasing cultural diversity in the United States means more college students identify with racial and ethnic minority backgrounds and may experience acculturative stress. Emerging research has found an association between acculturative stress and maladaptive eating. However, these studies rarely consider other theoretical factors or confounders, and individual differences. Thus, the unique contribution of acculturative stress and the generalizability of previous findings remain unclear.</div></div><div><h3>Objective</h3><div>This cross-sectional study investigated the role of acculturative stress and self-construal (i.e., how individuals define themselves in relation to others in social environments) in maladaptive eating among female college students.</div></div><div><h3>Method</h3><div>Participants were 446 female young adults (<em>M</em>_age = 20.38, <em>SD</em> = 1.75; <em>M</em>_BMI = 23.42, <em>SD</em> = 4.62) who completed online questionnaires.</div></div><div><h3>Results</h3><div>Structural equation modeling results showed that acculturative stress was related to higher disinhibited eating even when accounting for traditional theoretical risk factors (i.e., body dissatisfaction, perceived sociocultural pressures on body image, and general stress) and potential confounders (i.e., age, BMI, SES, ethnic backgrounds, and birthplace). Furthermore, independent self-construal (i.e., when individuals see themselves as autonomous, prioritizing personal goals and uniqueness over social relationships) moderated this association. When independent self-construal was higher, the magnitude of the regression coefficient between acculturative stress and disinhibited eating was smaller.</div></div><div><h3>Discussion</h3><div>Given the increasing diversity within U.S. higher education, eating behavior theories should consider integrating acculturative stress to improve inclusiveness. College psychological services should tailor prevention and treatment strategies for maladaptive eating to address acculturative stress, while also promoting an environment that supports healthy, independent self-construal.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107844"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142913417","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":"“Just-in-time” but a bit delayed: Personalizing digital nudges for healthier online food choices","authors":"Rachelle de Vries,&nbsp;Nadine Bol,&nbsp;Nynke van der Laan","doi":"10.1016/j.appet.2025.107852","DOIUrl":"10.1016/j.appet.2025.107852","url":null,"abstract":"<div><div>As food choices are increasingly made in contexts such as online supermarkets, nudging has been extrapolated to the digital sphere. Digitalization poses unique opportunities to enhance the promotion of healthier food choices online: Digital nudges can be delivered “just-in-time” (JIT), in response to the initial selection of an unhealthy product. Furthermore, digital JIT nudges can be personalized to match user characteristics of behavioral relevance, such as one's food and cognitive processing preferences. We examined whether personalizing by user-matching digital JIT nudges on content (i.e., emphasizing health versus price) and/or type (i.e., a text-based versus an image-based nudge) would increase nudge effectiveness and healthier food purchases, and assessed psychological mechanisms potentially underlying these enhanced effects. In a 2 (<em>Nudge Content</em>: Non-personalized versus Personalized) by 2 (<em>Nudge Type:</em> Non-personalized versus Personalized) randomized controlled trial, 200 healthy participants completed an online grocery shopping task on a mock supermarket app in which they first selected products from 10 different categories, followed by a checkout screen where they could replace products in the shopping basket. Personalizing nudge type increased nudge effectiveness (i.e., the proportion of accepted nudges when choosing products from categories). Personalizing nudge content seemed to exert a delayed effect of increasing healthier product replacements prior to checkout. User perceptions of JIT nudges did not vary with personalization. However, regardless of personalization, all JIT nudging conditions had more final healthier food purchases and greater satisfaction with food choices compared to the control condition. Collectively, this pre-registered “proof-of-principle” study demonstrates that personalizing the content and type of digital JIT nudges yields small positive benefits on the healthiness of online food choices and attests to the utility of JIT interventions for health promotion.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107852"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142941536","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":"Psychological induction of interoceptive hunger cues and their effect on food desire","authors":"Richard J. Stevenson ,&nbsp;Supreet Saluja ,&nbsp;Jasmine Forsyth ,&nbsp;Sophia Rodgers ,&nbsp;Sophie Brasher ,&nbsp;Vincent Ho ,&nbsp;Heather M. Francis","doi":"10.1016/j.appet.2025.107855","DOIUrl":"10.1016/j.appet.2025.107855","url":null,"abstract":"<div><div>Certain interoceptive hunger cues are caused by gut physiology. These interoceptive cues may have psychological consequences, namely an ability to enhance the desire to eat, which are independent of their physiological cause. Testing this idea is difficult because the physiological processes are normally linked to any consequence. In this preliminary report we attempted to induce an interoceptive hunger cue (a stomach rumble), to examine its psychological consequences independent from its physiological cause. In three online Studies (1–3), participants viewed images of food while listening to different sounds including quiet stomach rumbles and judged the source of the sound, and their desire to eat the depicted foods. In Studies 1–3, irrespective of when they last ate and their reported level of hunger, and relative to control sounds, stomach rumble sounds enhanced desire to eat depicted foods, especially when they were mislocalised to the participants’ own stomachs. In Study 1 49% of participants reported some degree of mislocalisation, 74% in Study 2, and 77% in Study 3. Overall, around 40% reported mimicry, where they felt that hearing the computer-generated stomach rumble sound induced the same in themselves. In Study 3 heart beat sounds were included. These too were mislocalised, and enhanced desire to eat depicted foods. In sum, this preliminary report suggests it may be possible to psychologically induce interoceptive cues, including one specific to hunger, and that these cues may then enhance food desire when mislocalised to self. In addition, the findings support the idea that interoceptive hunger cues may have associative properties that augment desire to eat.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107855"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142968857","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":"Does rejecting inequality enhance green consumption? The effect of power distance belief on organic food consumption.","authors":"Ali Gohary, Fatima Madani, David Sugianto Lie, Eugene Y Chan","doi":"10.1016/j.appet.2024.107764","DOIUrl":"10.1016/j.appet.2024.107764","url":null,"abstract":"<p><p>With the rapid increase in the consumption of organic food, there has also been a growing interest in developing a nuanced understanding of the many different drivers of this consumption trend. Although many studies examine people's motives for consuming organic food, the role of culture has received limited attention. The present research examines the hitherto unexplored role of power distance belief (PDB)-the extent to which people accept and endorse social hierarchy- on consumers' organic food preferences and purchases. Across five studies, comprising both real and hypothetical purchases, we find that, due to their greater environmental concerns, low PDB consumers have a greater preference for organic foods than do high PDB consumers. We also demonstrate two strategies that motivate high PDB consumers to purchase more organic foods. Specifically, we show that high PDB consumers purchase organic foods more when environmental issues reduce society's power distance in the future. Moreover, high PDB consumers reported greater organic food consumption when primed with low (vs. high) level construal. We conclude the paper with the implications of these findings for policymakers and businesses in terms of, for example, their segmentation, targeting, and promotion strategies.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107764"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666316","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":"Vegetarian and sustainable food consumption behavior: Exploring the relation to explicit and implicit attitudes toward vegetarian foods and dispositional mindfulness.","authors":"Annica Winkelmair, Franziska Anna Schroter, Petra Jansen","doi":"10.1016/j.appet.2024.107847","DOIUrl":"10.1016/j.appet.2024.107847","url":null,"abstract":"<p><strong>Objectives: </strong>This study investigates the relation between explicit and implicit attitude measures toward vegetarian and meat-based foods and sustainable, specifically vegetarian food consumption behavior. Moreover, attitude preferences and differences between the nutrition groups of vegetarians/ vegans and omnivores were examined. In addition, the possible relationships between specific facets of dispositional mindfulness and explicit and implicit attitudes and nutrition behavior measures were explored.</p><p><strong>Methods: </strong>This is a cross-sectional online study. Two hundred sixty-one participants completed a dispositional mindfulness questionnaire, explicit and implicit nutrition attitude measurements, and nutrition behavior assessments.</p><p><strong>Results: </strong>We found a strong correlation between explicit and implicit attitude measures. Both nutrition groups showed an implicit preference for vegetarian over meat-based foods. However, the group of vegetarians/ vegans explicitly preferred vegetarian foods and vegetarianism in almost all explicit attitude measures. In contrast, the findings in the group of omnivores were rather heterogeneous. Furthermore, the results showed that measures of explicit and implicit attitudes, together with two facets of dispositional mindfulness (Outer Awareness and Insight), predicted the vegetarian choice in the online supermarket scenario, indicating positive relationships, except for Insight.</p><p><strong>Conclusion: </strong>Our findings suggest a correspondence of explicit and implicit attitudes toward vegetarian foods and highlight their role in vegetarian nutrition behavior. In addition, we underscore the potential role of dispositional mindfulness and mindfulness interventions in promoting vegetarian consumption behavior. As there are attitude differences in the nutrition groups, the primary target group for mindfulness interventions should be individuals following an omnivorous diet.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"107847"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142925897","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":"Challenges and barriers to WIC participation vary by participation status and language: Findings from focus groups in Missouri","authors":"Irma A. Arteaga ,&nbsp;Fiorella L. Carlos Chavez ,&nbsp;Michelle S. Segovia ,&nbsp;Rodolfo M. Nayga Jr.","doi":"10.1016/j.appet.2024.107838","DOIUrl":"10.1016/j.appet.2024.107838","url":null,"abstract":"<div><div>The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) is one of the largest federal food and nutrition program serving women and young children and has a low coverage rate of about 50 percent. There is no peer-reviewed article that compares maternal perceptions of challenges and barriers to WIC participation by language and participation status. We compare challenges and barriers faced by English-speaking mothers to those faced by Spanish-speaking mothers to enrollment and retention in WIC within each group: current participants (n = 43), prior participants (dropouts; n = 27), and eligible non-participants (n = 18), using focus groups we conducted in Missouri in 2021–2023. We used thematic analysis to generate core themes in NVivo 14. We find heterogeneous barriers to WIC participation by participation status and language spoken by the mother. While all participants identified the difficulty in attending WIC appointments as a top barrier, a higher percentage of Spanish-speaking mothers in comparison to English-speaking mothers reported it more frequently. Only eligible non-participants identified lack of information on the WIC program, its benefits, and certification requirements as barrier. Unlike common belief, language was not considered a barrier, but rather a challenge exhibited among Spanish-speaking mothers. While dissatisfaction with food alternatives is a top challenge for current WIC participants, it only becomes a barrier for Spanish-speaking mothers but not for English-speaking ones. Findings highlight the importance of designing creative ways to inform WIC-eligible mothers about the program's benefits and enrollment requirements, and to consider differences by maternal tongue and culture. Increases in food amount and variety may lead to higher participation rates. Moreover, extending hours of operation at the WIC clinics and providing virtual meetings may lead to increasing retention rates and benefits redemption.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107838"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142880659","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":"Seeing is believing: How front-of-pack food imagery shapes parents’ perceptions of child-oriented snack foods","authors":"Helen G. Dixon ,&nbsp;Anh Tran ,&nbsp;Meg O. Allan ,&nbsp;Hannah R. Capes ,&nbsp;Cassandra L. Hayward","doi":"10.1016/j.appet.2024.107804","DOIUrl":"10.1016/j.appet.2024.107804","url":null,"abstract":"<div><div>Child-oriented snack foods often display front-of-pack images suggesting they are natural or wholesome, yet many of these products are ultra-processed and nutrient poor. This study investigated parent's perceptions in response to common forms of front-of-pack food imagery on child-orientated snacks. An online experiment comprising four between-subjects food image conditions (no image; food photo; food cartoon; cartoon of children gardening) and two within-subjects snack type conditions (fruit; vegetable) was conducted with N = 800 Australian adult parents/guardians of children aged 4–10 years. Participants viewed packaged snacks then rated them on visual appeal, perceived healthfulness, suitability for their child, and purchase intentions. For each outcome, 4 (between-subjects) x 2 (within-subjects) mixed ANOVAs were performed, with significant main effects explored using post-hoc pairwise t-tests with Bonferroni adjustment. The extent to which perception metrics predicted purchase intention within each condition was examined using multiple regression analyses. Participants perceived snacks displaying food photographs as healthier compared to all other conditions. When children's snacks displayed food photos, participants perceived the snack as more suitable for their child and showed stronger intentions to purchase the product than when cartoon children were displayed. Participants preferred fruit over vegetable snacks across all metrics, particularly when the picture was photorealistic. Visual appeal was the only perception metric that consistently predicted purchase intention across conditions. Findings provide clear evidence that parent's perceptions and purchase intentions towards children's snack foods are enhanced by pictures displayed on the packaging. Policy to regulate food packaging should require that foods depicted on the packaging accurately reflect product ingredients, particularly where whole foods are represented, and the actual ingredients are highly processed and no longer provide the nutrition of whole foods.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"206 ","pages":"Article 107804"},"PeriodicalIF":4.6,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142790737","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}