Appetite最新文献

{"title":"Evaluating bidirectional, longitudinal associations between adolescent executive control and eating behaviors","authors":"Hope Thilges ,&nbsp;Eric M. Phillips ,&nbsp;Emily L. Goldberg ,&nbsp;Rebecca L. Brock ,&nbsp;Katherine M. Kidwell ,&nbsp;Amy Lazarus Yaroch ,&nbsp;Jennie L. Hill ,&nbsp;Kimberly Andrews Espy ,&nbsp;Jennifer Mize Nelson ,&nbsp;W. Alex Mason ,&nbsp;Timothy D. Nelson","doi":"10.1016/j.appet.2025.108400","DOIUrl":"10.1016/j.appet.2025.108400","url":null,"abstract":"<div><div>Adolescent eating behaviors are often characterized by poor dietary quality. <em>Executive control</em> (EC), also called executive function, a collection of cognitive processes under continued development in adolescence, has been proposed to influence and be affected by adolescent eating behaviors. However, conceptual and methodological limitations have hindered our understanding of the nature of these associations. The current study investigated bidirectional, longitudinal associations between adolescent EC and eating behaviors (i.e., dietary quality, fruit and vegetable intake, added sugar and saturated fat intake) across a one-year interval. As part of a longitudinal study on cognitive development and health, U.S. adolescents (<em>N</em> = 222, 54 % female, ages 14–18; data collected between 2017 and 2024) completed a battery of neuropsychological EC tasks and multiple 24-h dietary recalls during two timepoints in adolescence, approximately one year apart. Structural equation modeling with autoregressive controls was used. Better EC task performance at Time 1 (<em>M</em> age = 15.33, <em>SD</em> = 1.15), as modeled by a unitary latent factor, significantly predicted greater fruit and vegetable intake during the Time 2 assessment (<em>M</em> age = 16.2, <em>SD</em> = .99). No other paths between EC and eating behaviors were significant. Findings suggest adolescent EC may be an important intervention target to increase fruit and vegetable intake.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108400"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145666514","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":"Effects of an optimal defaults grocery shopping intervention on household grocery purchases of families with young children","authors":"Stephanie Anzman-Frasca ,&nbsp;Juliana Goldsmith ,&nbsp;Adrianna Calabro ,&nbsp;Karlie Gambino ,&nbsp;Leonard H. Epstein ,&nbsp;Lucia A. Leone ,&nbsp;Brianna Wallenhorst ,&nbsp;Gregory E. Wilding ,&nbsp;Mackenzie J. Ferrante","doi":"10.1016/j.appet.2025.108397","DOIUrl":"10.1016/j.appet.2025.108397","url":null,"abstract":"<div><h3>Background</h3><div>Implementing optimal defaults by pre-filling online grocery shopping carts with healthy ingredients has increased nutritional quality of grocery purchases among adults. The objective of this pilot trial was to test effects of an optimal defaults online grocery shopping intervention on grocery purchases among families with 2-to-5-year-old children at risk for obesity.</div></div><div><h3>Methods</h3><div>Parents/guardians of 2-to-5-year-olds who online grocery shopped from one of three study stores were recruited for a 4-week, 2-group randomized trial and randomized to a defaults intervention or control group (n = 69). Healthy recipes were provided to all families during a 2-week intervention. The defaults group also had their online grocery carts pre-filled with recipe ingredients. Participants could modify these carts as desired. Families grocery shopped as usual during 2 baseline weeks, providing grocery purchase data via receipts; purchases were also measured during the 2 intervention weeks that followed, with nutritional quality coded using the Healthy Eating Index. Effects on nutritional quality, energy content, and cost of grocery purchases were tested across all household grocery purchases and purchases from study stores.</div></div><div><h3>Results</h3><div>Nutritional quality of the defaults group's household grocery purchases improved significantly from baseline to intervention relative to controls (p &lt; 0.01; 5.4 % increase vs. 8.3 % decrease). Results for study store purchases were similar but not statistically significant. Energy content of and dollars spent on groceries decreased from baseline to intervention in both groups.</div></div><div><h3>Conclusions</h3><div>Results extend evidence supporting optimal defaults grocery interventions to families with a young child at risk for obesity, with implications for diet-related disease prevention.</div></div><div><h3>Trial registration</h3><div>Study procedures were registered at <span><span>clinicaltrials.gov</span><svg><path></path></svg></span> prior to participant enrollment (NCT05899634).</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108397"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145627345","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":"Consumers’ preferences and willingness to pay for safety and quality attributes in milk: Evidence from a discrete choice experiment","authors":"Sujan Dhungel ,&nbsp;Ammar Abdul Aziz ,&nbsp;Uttam Khanal ,&nbsp;Rajendra Adhikari","doi":"10.1016/j.appet.2025.108387","DOIUrl":"10.1016/j.appet.2025.108387","url":null,"abstract":"<div><div>With rising household incomes and increasing health awareness, consumers are exhibiting a growing preference for quality food with safety attributes. However, the extent to which consumers value food safety and quality attributes and how relevant information influences their purchasing behaviour has not been widely evaluated, particularly in developing countries such as Nepal. This study aims to analyse the preferences, willingness to pay and relative importance of various safety and quality attributes for making choice decisions among Nepalese milk consumers. This study employed a discrete choice experiment, which involved 401 participants in Kathmandu. A multinomial logit model, random parameter logit model and latent class model were utilised to examine preference heterogeneity, focusing on five key attributes: place of production, good manufacturing practices labelling, fat content, packaging material and price. The results indicated that all five attributes were significant in informing participants' purchase decisions. Consumers demonstrated a marked preference for good manufacturing practices labelled milk, with a willingness to pay a 42.78 % premium relative to conventional milk. Additionally, consumers expressed a positive valuation for domestically produced milk and milk packaged in plastic jars. We identified two distinct consumer segments, \"Food safety-conscious consumers\" and \"Budget-conscious consumers\". This study provides strong empirical evidence of the evolving preferences of Nepalese milk consumers towards food safety and quality attributes. In response to these evolving consumer demands, policymakers and dairy industry stakeholders should prioritise the production of milk that is safe, high in quality, and securely packaged, while also ensuring transparent and credible communication to build consumer trust.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108387"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145555802","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":"Effect of nutrition, sensory education and healthy food exposure interventions on adolescent food habits and attitudes","authors":"Lara Fontana ,&nbsp;Perla Degli Innocenti ,&nbsp;Cinzia Franchini ,&nbsp;Leonardo Menghi ,&nbsp;Beatrice Biasini ,&nbsp;Alice Rosi ,&nbsp;Luana Bontempo ,&nbsp;Francesca Scazzina ,&nbsp;Isabella Endrizzi ,&nbsp;Flavia Gasperi","doi":"10.1016/j.appet.2025.108388","DOIUrl":"10.1016/j.appet.2025.108388","url":null,"abstract":"<div><div>Adolescents are increasingly moving away from the Mediterranean Diet (MD), raising concerns for their long-term health. Since adolescence is crucial for shaping eating habits, school-based interventions offer an opportunity to promote healthier choices. Nutrition and sensory education can influence food attitudes and behaviors, but their combined effects are not well understood. This study tested school-based nutrition and sensory education programs, alone or combined, with daily exposure to a healthy, unfamiliar snack, on Italian adolescents’ food knowledge, attitudes, and behaviour. A total of 197 students (aged 14–17) were assigned to one of four groups: Control, Nutrition, Sensory, or Nutrition and Sensory. Over four weeks, participants received targeted lessons and were offered a healthy snack each day. Data were collected at baseline, post-intervention, and at a two-month follow-up. Key outcomes included nutritional knowledge, adherence to the MD (KIDMED), food neophobia, picky eating, food choices, and acceptance of healthy snacks. Nutrition education improved nutritional knowledge and the ability to identify MD foods, with partial retention at follow-up. However, daily dietary habits showed little changes. Sensory education increased snack consumption and willingness to try unfamiliar foods. No significant changes were observed in food neophobia or picky eating. These findings highlight the value of integrating diverse, experience-based strategies into school settings to support the development of food knowledge and healthier food choices in adolescence.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108388"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145555871","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 energy-dense food consumption on brain responses to alcohol rewards","authors":"Emily Giddens ,&nbsp;Trevor Steward ,&nbsp;Tamara Escrivá-Martínez ,&nbsp;Marta Rodríguez-Arias ,&nbsp;Antonio Verdejo-García","doi":"10.1016/j.appet.2025.108393","DOIUrl":"10.1016/j.appet.2025.108393","url":null,"abstract":"<div><div>Overconsumption of alcohol and energy-dense, palatable foods commonly co-occur, and are both characterised by overlapping impairments in reward circuitry function. Elevated consumption of energy-dense foods may increase risk of alcohol binging through sensitising brain responsivity to alcohol rewards, thereby increasing the motivating effects of alcohol consumption. However, the acute effects of dietary intake on brain responses to alcohol in humans remains unclear. Therefore, the current study aimed to understand how intake of energy-dense foods may prime proximate brain responses to alcohol rewards. Thirty-four healthy adults completed a single test session where they were randomly allocated to receive either a high energy (<em>N</em> = 18) or lower energy (<em>N</em> = 16) breakfast prior to completing the Beer Incentive Delay (BID) task, which measures blood oxygen level dependent (BOLD) response to the anticipation, outcome notification, and consumption of beer rewards. The BID elicited hypothesized activation within reward networks during the anticipation and receipt of beer compared to the control beverage. However, no group activation differences were found. Self-report levels of saturated-fat intake were associated with attenuated putamen response during outcome notification of beer rewards in both groups. Behaviourally, high energy breakfast consumption was associated with faster responding to beer rewards. These findings suggest the intake of high fat foods may be linked to acute alterations in alcohol sensitivity, highlighting a potential mechanism explaining elevated risk of elevated alcohol consumption in those who regularly consume palatable, energy-dense foods.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108393"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145581531","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":"Combining positioning and labelling interventions for healthier and more environmentally sustainable products: A randomised controlled trial in an online experimental supermarket","authors":"Cinja Jostock,&nbsp;Alice O'Hagan,&nbsp;Rachel Pechey","doi":"10.1016/j.appet.2025.108378","DOIUrl":"10.1016/j.appet.2025.108378","url":null,"abstract":"<div><div>Population diets need to become healthier and more sustainable to limit their negative effects on health and environment. This study assessed the effect of a positioning intervention, in isolation and in combination with a labelling intervention, on the a) healthiness and b) environmental sustainability of food choices in an experimental online supermarket. Participants (n = 2220) were randomly assigned to one of five trials groups (control; healthier items shown earlier (“health position”); health position &amp; nutri-score labels; environmentally sustainable products shown earlier (“eco position”); eco position &amp; ecolabels) and completed a shopping task in an experimental online supermarket. Linear regressions showed that compared to control, mean scaled nutri-scores of shopping baskets were significantly lower (healthier) for health position (−2.30; 95 %CI: −3.07, −1.52) and health position &amp; labels (−2.50; 95 %CI: −3.28, −1.72), with no significant difference between health position and health position &amp; labels (−0.20; 95 %CI: −0.66, 0.25). The mean eco scores of shopping baskets were significantly reduced (more sustainable) for eco position (−24 %; 95 %CIs: −15 %, −31 %) and eco position &amp; labels (−30 %; 95 % CIs: −22 %, 37 %) compared to control. The eco position &amp; labels group had significantly lower mean eco scores (−8 %; 95 % CIs: −2 %, −14 %) compared to eco position. The positioning intervention improved health and environmental sustainability of food selections in an experimental online supermarket, with less robust evidence for a small additional effect of adding labels. There was no suggestion that adding labels that potentially make the positioning intervention more salient had any backfire effects.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108378"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145476519","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":"Hands-on texture. Evaluating texture and target congruency in sensory play on children's food acceptance","authors":"Rosalie Mourmans,&nbsp;Britt Fleischeuer,&nbsp;Pauline Dibbets,&nbsp;Katrijn Houben,&nbsp;Anouk E.M. Hendriks-Hartensveld,&nbsp;Anouk J.P. van den Brand,&nbsp;Chantal Nederkoorn","doi":"10.1016/j.appet.2025.108379","DOIUrl":"10.1016/j.appet.2025.108379","url":null,"abstract":"<div><div>Food rejection is common in early childhood and may lead to insufficient intake of fruits, vegetables, and other essential nutrients. Food texture can play a major role in these rejections, as young children often refuse foods with challenging textures. Previous studies suggest that tactile exposure, such as sensory play with food or similar non-food materials, can increase children's willingness to try foods. However, it remains unclear whether these effects depend on familiarity with the specific texture, the specific food, or the combination. This study compared the effects of texture-based and target-based exposure on food acceptance in children aged 4–6 years. A total of 131 children from four Dutch elementary schools were randomly assigned to one of four conditions in a 2 × 2 factorial design: exposure to both the target fruit and its texture (passionfruit seeds), similar texture only (basil seeds), target fruit only (whole passionfruit), or neither (polystyrene foam balls). Acceptance of passionfruit seeds was rated on a 7-point behavioral scale ranging from 1 (physical refusal) to 7 (having an additional bite). Parents completed the Child Food Rejection Scale (CFRS) and the Touch subscale of the Sensory Profile (SP-t). A 2x2 ANOVA revealed no significant differences in food acceptance between the four conditions. Overall, passionfruit elicited polarized responses, with approximately half of the children accepting and half refusing the fruit. Higher CFRS scores were associated with lower acceptance, indicating that children perceived as more food-rejective were less willing to accept the fruit. As the present single-session intervention did not significantly alter food acceptance, future studies could explore whether repeated or more naturalistic, mealtime-based sensory play interventions are more effective in promoting children's willingness to try challenging foods.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108379"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145465264","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":"Devaluation insensitivity of event related potentials associated with food cues","authors":"Thomas D. Sambrook ,&nbsp;Andy J. Wills ,&nbsp;Ben Hardwick ,&nbsp;Jeremy Goslin","doi":"10.1016/j.appet.2025.108390","DOIUrl":"10.1016/j.appet.2025.108390","url":null,"abstract":"<div><div>Eating in the absence of hunger represents a failure of homeostatic mechanisms responsible for energy balance and is a cause of obesity. The pervasive presence of food cues in the modern environment may play a role in this phenomenon. The present study used the technique of satiety-specific selective devaluation to investigate eating in the absence of hunger in the context of a reinforcement learning task. While participants’ performance on the task suggested that food on which they had sated no longer held value for them, event related potentials following images of the food were unaffected by the devaluation. Food cues may thus serve as an entry point for over-eating in otherwise healthy individuals.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108390"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145581525","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 consumer responses to meat alternative labeling","authors":"Jeong-Hun Ji,&nbsp;Sang Hyeon Lee","doi":"10.1016/j.appet.2025.108375","DOIUrl":"10.1016/j.appet.2025.108375","url":null,"abstract":"<div><div>Meat alternatives have gained popularity. However, there is ongoing debate over labeling requirements for these products. This systematic review collected and summarized recent research on how meat alternative name labeling affects consumer responses. The results indicate that meat-related labels significantly impact consumer responses. Using “meat” on cell-cultured meat labels increases confusion, while replacing it with “protein” may reduce confusion. Plant-based meat labels using meat-related terms generally cause little confusion and have minimal effects on purchasing decisions but may slightly increase willingness to eat. Meat-related labels can also enhance taste expectations, while avoiding them tends to improve perceptions related to environmental impact and health benefits. The results also suggest that, from a policy perspective, avoiding meat-related terms and using more specific labels may reduce consumer confusion and enhance ingredient clarity. In the industry, labels that communicate naturalness may improve consumer acceptance. Future research should address consumer perceptions of safety, environmental impact, and animal welfare, as well as their understanding of nutritional information. Moreover, assessing the real-world impacts of labeling regulations is essential for gaining more insights into consumer behavior.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108375"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145476583","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":"Evaluating psychological accounts of diet-related mood improvements using novel control conditions","authors":"Leah M. Dudley ,&nbsp;Richard J. Stevenson ,&nbsp;Alexandra Mruk ,&nbsp;Milena Gandy ,&nbsp;Jaime R. Chambers ,&nbsp;Heather M. Francis","doi":"10.1016/j.appet.2025.108399","DOIUrl":"10.1016/j.appet.2025.108399","url":null,"abstract":"<div><div>Several randomised controlled trials have now reported that improvements in diet quality can improve mood. Such trials are methodologically challenging to design, because of the dual difficulty in providing control conditions that match the treatment activity (e.g., planning, shopping, cooking), and that blind participants to the treatment condition. These concerns raise the possibility that well understood psychological processes may amplify or even drive treatment effects. In particular - self-efficacy - a person's belief in their ability to achieve specific goals (like cooking a meal) and - expectancy bias - a person's beliefs about the effects of food on mood, could both contribute to a treatment response. The current study sought to develop and undertake a preliminary test of diet control conditions, matched for self-efficacy and contrasting expectancy bias. Participants (<em>n</em> = 112) with low mood were randomised to one of four conditions, three involving diet-intervention: (1) fresh food (i.e., nutritional improvement); (2) canned/frozen food (i.e., nutritional improvement but with reduced expectancy); (3) cooking (i.e., diet change but without nutritional improvement); and (4) a wait-list control. Mood was measured at baseline and 3-weeks later post-intervention. The analysis revealed a significant improvement in mood in the three diet-intervention conditions, relative to the wait-list control, but with no difference between diet-interventions. Regression suggested changes in self-efficacy contributed to mood improvement. These findings imply that psychological factors are important to account for, and our approaches offer novel control conditions for future whole diet interventions.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"218 ","pages":"Article 108399"},"PeriodicalIF":3.8,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145627289","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}