Appetite最新文献

{"title":"Meaningfully reducing consumption of meat and animal products is an unsolved problem: A meta-analysis.","authors":"Seth Ariel Green, Benny Smith, Maya B Mathur","doi":"10.1016/j.appet.2025.108233","DOIUrl":"10.1016/j.appet.2025.108233","url":null,"abstract":"<p><p>Which interventions produce the largest and most enduring reductions in consumption of meat and animal products (MAP)? We address this question with a theoretical review and meta-analysis of randomized controlled trials that measured MAP consumption at least one day after intervention. We meta-analyze 35 papers comprising 41 studies, 112 interventions, and approximately 87,000 subjects. We find that these papers employ four major strategies to change behavior: choice architecture, persuasion, psychology (manipulating the interpersonal, cognitive, or affective factors associated with eating MAP), and a combination of persuasion and psychology. The pooled effect of all 112 interventions on MAP consumption is quite small (standardized mean difference (SMD) = 0.07 (95 % CI: [0.02, 0.12]), indicating an unsolved problem. Interventions aiming to reduce only consumption of red and processed meat were more effective (SMD = 0.25; 95 % CI: [0.11, 0.38]), but it remains unclear whether such interventions also decrease consumption of other forms of MAP. We conclude that while existing approaches do not provide a proven remedy to MAP consumption, designs and measurement strategies have generally been improving over time, and many promising interventions await rigorous evaluation.</p>","PeriodicalId":242,"journal":{"name":"Appetite","volume":" ","pages":"108233"},"PeriodicalIF":3.8,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12376840/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144774418","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":"Positive emotional eating among college students: A systematic scoping review","authors":"Francesca A. St. Pe,&nbsp;Cathleen Odar Stough,&nbsp;Kristen Jastrowski Mano","doi":"10.1016/j.appet.2025.108250","DOIUrl":"10.1016/j.appet.2025.108250","url":null,"abstract":"<div><h3>Objective</h3><div>Emotional eating (EE) has been traditionally defined as eating in response to negative emotions without considering whether positive emotions may also be related to eating habits. Populations at risk of experiencing high levels of stress, like college students, may be particularly susceptible to engaging in EE habits. Therefore, the current study examined positive EE and its relation to eating habits and other correlates (e.g., demographic and psychological variables) among college students.</div></div><div><h3>Methods</h3><div>Search terms based on EE, positive emotions, and college students were used to conduct searches in PubMed and PsycINFO in September and October 2024. A total of 2199 articles were initially identified, and 18 studies met inclusion criteria: 1) participants were undergraduate or graduate students 18 years or older, 2) study included any measure of positive EE, and 3) study presented original research in English.</div></div><div><h3>Results</h3><div>Included studies were representative of many countries and used varied methodologies (e.g., self-report, observation) to measure positive EE. Positive EE was prevalent among student samples. Positive EE was found to be related to healthy eating habits while the relation among positive EE and demographics and psychological variables, disordered eating habits, food intake, and negative EE was variable across studies.</div></div><div><h3>Conclusions</h3><div>Positive EE may be a significant correlate of healthy eating habits among college students. Future research should continue to explore positive EE and related correlates to understand if positive EE is a nonpathological or disordered eating behavior. Furthermore, research utilizing diverse college groups is needed.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108250"},"PeriodicalIF":3.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750705","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":"Healthy but hazy? Consumers’ understanding of the healthiness and nutritional value of food groups","authors":"Theresa J.S. Koch ,&nbsp;Andreea-Georgiana Cristian ,&nbsp;Laura M. König","doi":"10.1016/j.appet.2025.108244","DOIUrl":"10.1016/j.appet.2025.108244","url":null,"abstract":"<div><div>Food-based dietary guidelines aim at promoting healthy dietary choices. Poor adherence has been partially explained by a lack of nutrition knowledge. Yet, little attention has been paid to the specific understanding of the referenced food groups, which is however essential to translate guidelines into practice. In this study, we therefore investigated people's understanding of food groups via their food choices as a rection to dietary prompts (typical, healthy, low-calorie, low-sugar meals). Ninety-six participants (66.7 % female, mean age 22.8 years) self-served four meals at a buffet with realistic food replicas (“Fake Food buffet”). Results indicated that certain food groups were associated with specific dietary characteristics (e.g., vegetables as low in calories, nuts and pulses as healthy and low in sugar). Although other food groups (i.e., fried foods, desserts and other sugary foods) were not associated with any of these characteristics, they were still chosen in typical meals, indicating a knowledge-behaviour gap. Results emphasize that understanding food groups appropriately is critical but does not ensure translating dietary guidelines into practice accordingly. The reaction to the dietary prompt of a healthy meal came particularly close to dietary guidelines and should thus be promoted in practice.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108244"},"PeriodicalIF":3.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722876","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":"Mothers' perceptions about cooking at home: A qualitative systematic review","authors":"Alyne Michelle Botelho,&nbsp;Anice Milbratz de Camargo,&nbsp;Giovanna Medeiros Rataichesck Fiates","doi":"10.1016/j.appet.2025.108249","DOIUrl":"10.1016/j.appet.2025.108249","url":null,"abstract":"<div><h3>Introduction</h3><div>Traditionally, mothers have been regarded as the primary agents responsible for transmitting culinary knowledge and cooking skills within the domestic environment, but this transmission has declined over the years. To develop strategies aimed at reverting this trend, understanding mothers' perceptions about cooking at home is of paramount importance. <em>Review Question</em>: What are mothers' perceptions about cooking at home?</div></div><div><h3>Methods</h3><div>The search for published studies was conducted in the databases SCOPUS, Web of Science, PubMed, SciELO, and PsycINFO. The search for unpublished studies (grey literature) included Google Scholar, ProQuest Dissertations &amp; Theses Global, and the Brazilian Theses and Dissertations Catalogue. Searches were conducted between June and July 2023 and followed the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Data extraction and analysis employed the meta-aggregation approach proposed by the Joanna Briggs Institute (JBI).</div></div><div><h3>Results</h3><div>Ninety-one studies were selected for full-text assessment, of which 38 were initially included in this review. After critical evaluation, 31 studies were included in the review. Findings were grouped into three synthesized findings: Familial transfer habit: from childhood to motherhood; Challenges, strategies and practices; and Cooking and emotions. Mothers learn to cook by observing other women and feel responsible for this, which affects the division of tasks and the involvement of children. Cooking brings mixed feelings, being seen both as an act of love and a source of exhaustion.</div></div><div><h3>Conclusion</h3><div>Mothers are still responsible for cooking at home, influencing how children learn to cook, often based on gender roles. To promote the transmission of culinary knowledge, it is essential to implement public policies that encourage the development of cooking skills among all family members, especially children and adolescents.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108249"},"PeriodicalIF":3.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144722875","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":"Food and eating practices in migration processes: A scoping review","authors":"Martina Arcadu ,&nbsp;María Isabel Reyes-Espejo ,&nbsp;Vittoria Romoli ,&nbsp;Laura Migliorini","doi":"10.1016/j.appet.2025.108248","DOIUrl":"10.1016/j.appet.2025.108248","url":null,"abstract":"<div><div>Food exerts a profound influence on global social, economic, and cultural dynamics, particularly in the context of migration. There is a growing interest in analyzing the intricate interaction between food practices and migration, given the central role this connection plays in individual, family, and community experiences. Understanding this relationship is crucial to grasp the social, health, and identity-related consequences of transformed food practices (e.g., the migrant paradox), and to effectively address the challenges and opportunities arising in multicultural contexts. This scoping review, conducted in accordance with the PRISMA extension for Scoping Reviews methodology, offers a comprehensive overview of the social science literature on food practices and migration. Studies were eligible if they addressed the relationship between food practices and migration, focusing on human mobility and food-related activities, without restrictions on methodology or type of migration. Out of 698 records screened, 76 studies were analyzed using the socio-ecological model. The review highlights how food practices intersect with individual, familial, and community dynamics, shaping identity, adaptation strategies, and participation processes among migrants. Key themes include socio-demographic and psychological factors, intergenerational transmission and gender roles within families, and the role of food-related spaces and initiatives in fostering belonging and collective well-being. The analysis revealed a dearth of studies focusing on migrant families and food practices within the family context. Longitudinal and comparative designs are needed to trace how food practices evolve across time, generations, and contexts, and to build solid theoretical frameworks that can inform inclusive and context-sensitive policy interventions.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108248"},"PeriodicalIF":3.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144724407","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":"Children's expectations about how others share food preferences and health-related information","authors":"Naoko Nakamichi","doi":"10.1016/j.appet.2025.108247","DOIUrl":"10.1016/j.appet.2025.108247","url":null,"abstract":"<div><div>Young children exhibit a negativity bias in food-related learning, showing heightened attention to and memory for negative information. This bias may be especially adaptive if children not only attend more to negative information but also generalize it broadly across people, helping them avoid potentially harmful foods. However, little is known about how children generalize others' positive and negative food-related information, depending on the valence (positive vs. negative) and type (preferences vs. health effects) of the information. Two experiments were conducted to investigate how young Japanese children expect others' positive and negative food-related information to be shared among people. In Experiment 1, children aged 3–5 years (<em>N</em> = 33, <em>M</em> = 51.33 months, <em>SD</em> = 5.64 months) expected food dislikes to be shared among people more than food preferences were. In Experiment 2, children aged 4–6 years (<em>N</em> = 34, <em>M</em> = 71.68 months, <em>SD</em> = 5.17 months) expected negative health effects of food to be shared among people more than positive health effects. These results suggest that children generalize negative food-related information—both aversions and negative health effects—more broadly than positive information. Viewing others' negative reactions to food as widely applicable may serve as a protective strategy, helping children avoid potential dietary dangers as they navigate their early food environments. This study may inform caregivers and educators about how to communicate health messages in ways that align with children's cognitive bias, ultimately supporting the development of healthy eating habits.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108247"},"PeriodicalIF":4.6,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144711694","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":"Understanding the barriers to plant-based dietary change: The role of meat-centric meal perception among adults in Australia and Denmark","authors":"Ramya Rao ,&nbsp;Djin Gie Liem ,&nbsp;Qian Janice Wang","doi":"10.1016/j.appet.2025.108240","DOIUrl":"10.1016/j.appet.2025.108240","url":null,"abstract":"<div><div>Facilitating sustainable dietary transitions is crucial for addressing the climate crisis, yet changing individual eating behaviours – particularly in meat-centric food cultures – remains challenging. This study examines different psychological factors underlying plant-based eating, with a focus on meat-centric meal perception - the tendency to view meat as the essential component of a proper meal. Data were collected via an online questionnaire from 592 meat-eating adults aged 20 to 70 (evenly recruited across five age groups) in Australia (N = 325) and Denmark (N = 267), two of the world's highest meat-consuming countries. Participants completed validated measures of familiarity with plant-based meals, food neophobia, cognitive reflection, and meat-centric meal perception. A more meat-centric meal perception was correlated with consuming fewer plant-based meals in Australia <em>r</em>(323) = - 0.36, <em>p</em> &lt; 0.001 and Denmark <em>r</em>(265) = - 0.42, p &lt; 0.001. Mediation analyses showed that higher familiarity with plant-based meals was associated with a less meat-centric meal perception, which in turn was related to higher plant-based eating among Australians (indirect effect = 0.34, 95 % CI [0.183, 0.534]) and Danes (indirect effect = 0.45, 95 % CI [0.267, 0.673]). Food neophobia was associated with lower plant-based eating in both countries, with an additional negative indirect effect via meat-centric meal perception in Denmark. Cognitive reflection showed no significant association with either meal perception or plant-based eating. These findings highlight meat-centric meal perception as a key psychological barrier to plant-based eating and underscore the importance of familiarity and food neophobia in shaping meal perceptions, offering valuable insights for promoting sustainable dietary change.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108240"},"PeriodicalIF":3.8,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144717136","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 the eco-score and the co-presence of Nutri-Score on sustainable food identification by consumers","authors":"Dieuwerke P. Bolhuis ,&nbsp;Houkje Adema ,&nbsp;Geertje van Bergen ,&nbsp;Marleen C. Onwezen","doi":"10.1016/j.appet.2025.108245","DOIUrl":"10.1016/j.appet.2025.108245","url":null,"abstract":"<div><div>Eco-labelling is a way to transparently communicate a product's environmental impact. A universal Eco-Score is under debate, and it remains unclear which form of eco-labelling best supports consumers in identifying sustainable food products, especially in combination with the Nutri-Score. The effectiveness of the Eco-Score on sustainability identification was assessed in two online choice tests (n = 1201, n = 938), by assessing: 1) Eco-Score vs. no label 2) the label design (letter vs. traffic light), 3a) the co-presence of Nutri-Score, and 3 b) similarity versus opposition between Nutri- and Eco-Scores. Results show that without Eco-Score, the overall mean correctness score was 52 % (the change rate of selecting the most sustainable food out of two). With Eco-Score, this improved to 72 % (p &lt; 0.001). The single-letter version slightly outperformed the traffic light version (p = 0.018), particularly among lower-educated respondents. The co-presence of Nutri-Score reduced correct identification slightly (by 5 %), but only when the two scores showed opposite directions (p &lt; 0.001). In conclusion, consumers benefit from a sustainability label to make informed food choices. The simpler letter format is at least as effective as the traffic light version. Although conflicting Nutri-Scores may slightly reduce sustainability identification, the overall positive effect of the Eco-Score remained strong. Adding a sustainability label like the Eco-Score alongside Nutri-Score offers complementary guidance on both health and environmental impact.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108245"},"PeriodicalIF":3.8,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144717135","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":"Consumer acceptance of different protein sources for meat alternatives: A multinational study","authors":"Kirsten Pronk,&nbsp;Bruno Etter,&nbsp;Fabienne Michel,&nbsp;Michael Siegrist","doi":"10.1016/j.appet.2025.108246","DOIUrl":"10.1016/j.appet.2025.108246","url":null,"abstract":"<div><div>A wide variety of alternative proteins have been proposed for use in meat alternatives; however, it is not known how their acceptance by consumers compares. In this study, the most promising protein sources for meat alternatives in terms of consumer acceptance were identified across four European countries. An online survey was conducted among meat-eating participants in Germany (<em>n</em> = 472), Finland (<em>n</em> = 495), Italy (<em>n</em> = 498), and Serbia (<em>n</em> = 488). The participants evaluated 14 different protein sources for meat alternatives, including a wide variety of plant-based proteins, algae, insects, and cultured meat, based on three dimensions: expected taste, expected healthiness, and expected environmental friendliness. In addition, the effect of food neophobia, meat commitment, and meat alternative rejection levels on the consumption of different types of meat alternatives was assessed. Potato, rice, and peas were identified as the most accepted protein sources across the four countries. The results also showed that consumers had low expectations for algae and cultured meat, and that insects were the least accepted. Furthermore, country-specific preferences for certain protein sources were observed.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108246"},"PeriodicalIF":4.6,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Associations between motivations for and against eating meat with four types of meat engagement","authors":"Maxim Trenkenschuh ,&nbsp;João Graça ,&nbsp;Christopher J. Hopwood","doi":"10.1016/j.appet.2025.108237","DOIUrl":"10.1016/j.appet.2025.108237","url":null,"abstract":"<div><div>Because of its negative consequences for animal welfare, human health, and the environment, many individuals and institutions are interested in reducing meat consumption. To achieve this goal, it is important to understand the reasons people have both to eat meat (e.g., liking the taste) and to avoid it (e.g., environmental concerns), and how these reasons relate to meat engagement. However, existing research often examines motivations and outcomes in relative isolation, rather than linking different types of motivations to multiple forms of engagement. Here, we examined how general motivations (i.e., overarching tendencies to endorse multiple reasons for and against eating meat) and specific motivations (e.g., taste, environmental concern) relate to various forms of meat engagement – including meat consumption measured through a survey and daily food tracking over 21 days, dietary identity, preferences, and reduction goals – in a sample of <em>N</em> = 4447 Swiss residents. General motivations to avoid meat were associated with lower meat engagement, whereas general motivations to eat meat were associated with higher meat engagement, with the latter effect being stronger. Furthermore, specific motivations were related to specific kinds of engagement. For example, taste was closely related to meat preference, disgust predicted lower identity and consumption, and environmental concern was more strongly linked to reduction goals. These findings suggest that general and specific motivations contribute in distinct ways to how people eat, relate to, and set goals around meat. This highlights the importance of understanding meat-related motivations across target groups to influence dietary attitudes and behavior.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"215 ","pages":"Article 108237"},"PeriodicalIF":3.8,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144717133","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}