Food-related Behaviors Research Articles

Sex-specific dietary habits and their association with weight change in healthy adults

BackgroundDietary intake plays a pivotal role in the prevalence and management of obesity. While women and men exhibit differences in dietary habits and food-related behaviors, sex-based weight loss recommendations are lacking. This study aims to examine the impact of specific foods and food categories on weight reduction in men and women over a two-year period.MethodsA total of 8,548 participants from the 10K cohort, from 2019 to 2023, were included in the analysis (53.1% women, mean age 51.7 years). Anthropometric measurements and laboratory results were collected at baseline and at the two-year follow-up visit. Dietary assessment was based on daily food intake digitally logged through an application for at least 3 consecutive days at both timepoints. We compared intake of macronutrients, micronutrients, food groups and daily energy consumption between sex and body mass index (BMI) categories at baseline and weight change categories at follow-up. Using linear regression, we assessed the associations between food categories or specific foods and BMI at baseline as well as weight change percentage at follow-up.ResultsDietary habits varied by BMI and sex. Women and men living with obesity (BMI > 30 kg/m2) reported a greater intake of animal-based protein and lower intake of plant-based proteins and fats at baseline, as compared to participants with normal weight. In linear regression models predicting two-year weight change, including age, income, and baseline weight, the explained variance was 5.6% for men and 5.8% for women. Adding food categories and specific foods increased the explained variance to 20.6% for men and 17.5% for women. Weight reduction in men was linked to daily consumption of an egg (1.2% decrease) and beef (1.5% decrease), while in women, the most pronounced reductions were associated with an apple (1.2% decrease) and cashew nuts (3.4% decrease). Notably, total energy intake changes significantly impacted weight outcomes only in women.ConclusionsSex-specific dietary habits significantly influence weight change over time. In men, weight loss was primarily associated with the addition of animal-based protein, while in women, it was linked to caloric deficit and plant-based fat, suggesting that sex-based nutritional interventions may demonstrate greater efficacy.Trial registrationNCT05817734 (retrospectively registered January 31, 2023).

Examining Studies on the Effectiveness of Cognitive Behavioral Therapy in Treating Eating Disorders: A Look at Both Western and Asian Studies

This paper explores the effectiveness of cognitive behavioral therapy (CBT) in the treatment of eating disorders, looking at the findings of the past three years by examining Western and Asian studies. Eating disorders (EDs), as a global health problem, cover a range of serious mental health conditions marked by abnormal eating patterns, unhealthy food-related behaviors, and intense or obsessive obsession with weight and body shape. The purpose of this article is to discuss the effectiveness of cognitive behavioral therapy in the treatment of eating disorders. The article reviews the relevant Western and Asian studies and reviews a research result in the past three years. The result shows a more comprehensive assessment of clinical impairment, eating disorder symptoms, and anxiety symptoms in the context of the CBT-E intervention. However, there are limitations to the certainty of results in this literature due to differences between studies in design, follow-up period, sample size, and patient diagnosis and age. Future studies should further discuss the effects of treatment in different cultural contexts to more accurately understand the potential impact of treatment.

Dissecting implicit food-related behaviors in Binge Eating Disorder and obesity: insights from a mobile approach-avoidance framework.

Bulimic episodes experienced by patients with Binge Eating Disorder (BED) might be sustained by an enhanced behavioral propensity to approach food stimuli. To test this hypothesis, automatic approach avoidance tendencies toward high-calorie foods (HCF), low-calorie foods (LCF), and neutral objects were assessed in a group of 23 patients with BED, and their performance was compared to the one of 17 patients with obesity without BED and a group of 32 normal weight participants. All participants performed a mobile approach-avoidance task in which they were required to approach and avoid different stimuli by respectively pulling their phone toward themselves or pushing it away. Reaction times were analyzed. Results showed a significant three-way interaction between group, type of movement and stimulus. Post-hoc analyses revealed that all the groups displayed an approach bias toward HCF. Patients with BED and healthy controls also displayed an approach bias toward LCF, a bias that was absent in obese individuals without BED. Moreover, patients with BED were faster in approaching food stimuli, both HCF and LCF, compared to healthy controls. These behavioral tendencies are quite consistent with the real-life attitudes of both BED patients and patients with obesity and might contribute to the maintenance of unhealthy eating habits such as binging in patients with BED and high-calorie diets in patients with obesity.

Melanin-concentrating hormone promotes feeding through the lateral septum

Feeding is necessary for survival but can be hindered by anxiety or fear, thus neural systems that can regulate anxiety states are key to elucidating the expression of food-related behaviors. Melanin-concentrating hormone (MCH) is a neuropeptide produced in the lateral hypothalamus and zona incerta that promotes feeding and anxiogenesis. The orexigenic actions of MCH that prolong ongoing homeostatic or hedonic feeding are context-dependent and more prominent in male than female rodents, but it is not clear where MCH acts to initiate feeding. The lateral septum (LS) promotes feeding and suppresses anxiogenesis when inhibited, and it comprises the densest projections from MCH neurons. However, it is not known whether the LS is a major contributor to MCH-mediated feeding. As MCH inhibits LS cells by MCH receptor (MCHR1) activation, MCH may promote feeding via the LS. We bilaterally infused MCH into the LS and found that MCH elicited a rapid and long-lasting increase in the consumption of standard chow and a palatable, high sugar diet in male and female mice; these MCH effects were blocked by the co-administration of a MCHR1 antagonist TC- MCH 7c. Interestingly, the orexigenic effect of MCH was abolished in a novel, anxiogenic environment even when presented with a food reward, but MCH did not induce anxiety-like behaviors. These findings indicated the LS as a novel region underlying orexigenic MCH actions, which stimulated and enhanced feeding in both sexes in a context -dependent manner that was most prominent in the homecage.

Understanding sustainable tourist behaviours of Vietnamese visitors in Ho Chi Minh City, Vietnam

Abstract Sustainable tourism is an important goal within the global sustainable development framework. In sustainable tourism, tourists are expected to behave in an environmentally friendly manner and respect the local culture and economy. However, the level of sustainable behaviour among tourists varies across different regions and countries. This study aims to understand the sustainable tourism behaviour of Vietnamese tourists visiting Ho Chi Minh City, Vietnam. It focuses on (1) the sustainable behaviour of tourists, (2) the correlation between access to sustainable tourism information and sustainable behaviour, as well as participant characteristics and the behaviour; and (3) initial suggestions for promoting changes towards sustainable behaviour among tourists. The study uses a mixed-methods approach, combining both quantitative and qualitative methods. Quantitative data were collected through direct questionnaires from 240 tourists visiting Ho Chi Minh City. Qualitative data were obtained through semi-structured, in-depth interviews with 47 participants. The results indicate three common groups of behaviour related to sustainable tourism during travel: saving electricity and water, choosing public transportation, and food-related behaviour. Specifically, the study found a correlation between access to sustainable tourism information and sustainable behaviour, including the choice of transportation (sig = 0.040) and food-related behaviour (sig = 0.006). Surprisingly, the study did not find a correlation between access to sustainable tourism information and behaviour related to conserving electricity and water at destination accommodations. The findings also revealed that well-educated young Vietnamese travellers (aged 18-35) earning high salaries, living in urban areas, and currently employed by international companies have a better understanding of sustainability, leading to increased sustainable practices within the tourism industry. Finally, the study suggests that strategies should shift towards changing behaviour related to saving electricity and water through improvements in hotel infrastructure and management practices rather than focusing solely on engaging sustainable tourist behaviour through providing sustainable information.

Exploring Effects of Food Shaming on Consumers’ Food-Related Attitudes and Behaviors

Objective To compare attitudes and behaviors of American adults who have experienced food shaming versus those who have not. Design This was an online survey of 2003 US adults, followed by an additional 5 one-on-one in-depth interviews, for a total of 2008. Data were collected between September and November 2022. Participants US adults (n = 2008) recruited via commercial research panels. Main Outcome Measures Prevalence of food shaming, and attitudes and behaviors among adults who have experienced food shaming versus those who have not. Analysis χ 2 and analysis of covariance investigating associations between experience with food shaming and food-related attitudes and behaviors, controlling for body mass index where possible. Results Nearly 3 in 10 American adults report that they have experienced food shame. Experiencing food shame correlates with higher guilt and shame, greater likelihood to engage in regimented eating, and more prevalent, as well as negative, emotions around food and imagined interactions with food and nutrition professionals. Conclusions and Implications Food shaming is a phenomenon with wide-reaching impacts on attitudes and behaviors. We expect that this innovative study will inform registered dietitian nutritionists and other health professionals to help people develop healthy, sustainable relationships with food.

Risk it for a biscuit: Food safety behaviours and food insecurity of older adults

Foodborne disease presents a significant public health issue, costing the UK economy £9 billion annually, with many incidences being due to food-related behaviours in the home. Adults aged 60 and over account for around a quarter of the population in England and Wales and are at a greater risk of foodborne disease and may suffer a much higher burden. Research into risky food behaviours has previously focused on larger cohorts and typically treats the over 60's as one homogenous group. The current paper aims to identify the characteristics associated with risky food-related practices related to cooking, cleaning, chilling, cross-contamination, and use-by date adherence. The current research analysed data from the Official Statistics survey, Food and You 2: Wave 6 (2022–23). A series of binary logistic regression models examined the characteristics associated with risky food-related practices. We demonstrate that the characteristics associated with risky behaviours are not uniform, with different factors being associated with specific behaviours. We suggest that risky behaviours cannot be targeted efficiently with a one size fits all approach. This research provides an evidence base for policy makers to target risky food behaviours in this understudied vulnerable group.

Perceiving less but wasting more: The relationship between perceived resource scarcity and consumer food waste

Consumers' food-related behaviors often culminate in significant food waste. Surprisingly however, limited attention has been given to psychological reasons why this occurs. Across four studies, this research suggests that, because perceived resource scarcity activates a resource acquisition goal, under conditions where product scarcity is not present it leads consumers to engage in inaccurate over-acquisition of resources (i.e., food), resulting in greater waste. Studies 1a (quasi-experimental field study) and 1b (lab experiment) test the role of perceived resource scarcity in predicting food acquisition and waste. Studies 2a and 2b are correlational and measure household food waste to demonstrate that resource acquisition accuracy mediates the relationship between perceived resource scarcity and food waste.

The Interconnections of Food and Femininity in BP Koirala’s Sumnima and Govinda Bahadur Malla’s The Window of the House Opposite

The aim of this paper is to map out the interconnections of food and femininity in Nepali fictional texts of the early twenty-first century. The gastrocritical approach helps understand the food-related behaviors in the literary texts. B.P. Koirala’s Sumnima and Govinda Bahadur Malla Gothale’s The Window of the House Opposite are considered the sources of evidences for making an associative study between gastrocriticism and feminist studies. Informed by the analytic framework such as cross-case and within-case analysis, this study uses the critical insights of Claude Levi Strauss’s “Gusteme” Mary Douglas’s “Deciphering a Meal” and Roland Barthes’s “Food as System.” The cross-case analysis and within-case analysis assert that food is a remarkable determinant of Nepali femininity, which has not been the wholesale victim of patriarchy as the daughter’s role is in an advantaged position as compared to the role of daughter-in-law and wife. This discourse between gastrocriticism and feminist studies, thus, establishes a generalization that women in the twenties of the turn of twentieth century had not received an undifferentiated treatment.

Experimental assessment of the impact of food processing on δ15N values in dietary meat – Implications for paleodietary reconstruction

Stable isotope studies of bone collagen are widely applied in an attempt to understand the history and range of modern human and earlier hominin diets. The nitrogen isotope system has been extensively applied to the human bioarchaeological record to predict dietary protein sources, as nitrogen isotope ratios roughly track the trophic positionality of an organism. While the ratio of nitrogen isotopes in organisms (δ15N) tends to be reflective of trophic position, nitrogen isotope fractionation is complex and subject to many sources of variation. This study explores how human behavior might influence this variation. We experimentally investigated the impact of food-related behaviors on the δ15N dietary proxy, with specific focus on selection and processing of animal food sources. In assessing putrefaction, processing, prey choice, and fuel wood, we saw that these variables generated small shifts of ∼1.5‰ or less in the δ15N values of food items. We conclude that scavenging as a frequent dietary adaptation may be isotopically visible, but the timing of carcass scavenging likely matters. We also posit that prey species and fuel wood species might matter for the patterning of δ15N shifts produced by different types of cooking. The results of this study expand the range of contributing factors to consider when utilizing the nitrogen isotope dietary proxy and open new testable questions about the use of this method in populations where complex food behavior may be common.

Are Dutch adults equally susceptible to nudging and pricing strategies? Secondary analyses of the Supreme Nudge parallel cluster-randomised controlled supermarket trial

BackgroundSupermarket interventions are promising to promote healthier dietary patterns, but not all individuals may be equally susceptible. We explored whether the effectiveness of nudging and pricing strategies on diet quality differs by psychological and grocery shopping characteristics.MethodsWe used data of the 12-month Supreme Nudge parallel cluster-randomised controlled supermarket trial, testing nudging and pricing strategies to promote healthier diets. Participants were Dutch speaking adults aged 30–80 years and regular shoppers of participating supermarkets (n = 12) in socially disadvantaged neighbourhoods. Data on psychological characteristics (food-related behaviours; price sensitivity; food decision styles; social cognitive factors; self-control) and grocery shopping characteristics (time spent in the supermarket; moment of the day; average supermarket visits; shopping at other retailers; supermarket proximity) were self-reported at baseline. These characteristics were tested for their moderating effects of the intervention on diet quality (scored 0–150) in linear mixed models.ResultsWe included 162 participants from intervention supermarkets and 199 from control supermarkets (73% female, 58 (± 10.8) years old, 42% highly educated). The interventions had no overall effect on diet quality. Only five out of 23 potential moderators were statistically significant. Yet, stratified analyses of these significant moderators showed no significant effects on diet quality for one of the subgroups and statistically non-significant negative effects for the other. Negative effects were suggested for individuals with lower baseline levels of meal planning (β − 2.6, 95% CI − 5.9; 0.8), healthy shopping convenience (β − 3.0, 95% CI − 7.2; 1.3), and healthy food attractiveness (β − 3.5, 95% CI − 8.3; 1.3), and with higher levels of price consciousness (β − 2.6, 95% CI − 6.2; 1.0) and weekly supermarket visits (β − 2.4, 95% CI − 6.8; 1.9).ConclusionsAdults with varying psychological and grocery shopping characteristics largely seem equally (un)susceptible to nudging and pricing strategies. It might be that certain characteristics lead to adverse effects, but this is not plausible, and the observed negative effects were small and statistically non-significant and may be explained by chance findings. Verification of these findings is needed in real-world trials based on larger sample sizes and with the use of more comprehensive interventions.Trial registrationDutch Trial Register ID NL7064, 30th of May, 2018, https://onderzoekmetmensen.nl/en/trial/20990

The centrality of food in Norwegian adolescents' life; a photo elicitation study among Norwegian youth.

The purpose of the study was to explore how adolescents from a high school in Viken county define and interact with food systems in their immediate environments to understand if and how health and sustainability affect their food choices. A qualitative case study design and a participatory approach were employed. Data were collected through photo elicitation combined with group interviews. Pictures were analyzed in collaboration with participants, and the group interview through systematic text condensation. Results indicate that adolescents perceive food systems as being a substantial part of their everyday life, that they care about their health and that of the planet, and they wish to take sustainability and health into consideration when making food choices. Their food choices are affected by aspects such as family, friends, marketing, price, time, availability and accessibility. They perceive that their agency to influence their own diet and food systems is limited. Adolescents hold unique and important knowledge of their food-related behaviors and value their autonomy to make food choices. Future research and policies aiming to help adolescents make healthy and sustainable food choices should therefore actively include adolescents.

Ways of integrating eating into everyday lives – a qualitative study in Germany

BackgroundFood-related behaviour is a very complex topic. A common way to reduce complex issues to their essential content is to create a typology. In Germany, with regard to food-related behaviour, the creation of a typology has often been carried out by commercial research institutes, but also by (international) scientific institutes. The former have mostly used quantitative methods, the latter usually have a specific content focus. Within this study, we want to investigate how people integrate eating into their everyday lives while engaging with themselves and the environment, thereby living out personality development and related socialisation.Methods37 qualitative interviews were conducted and evaluated by means of content-structuring qualitative analysis and type-forming qualitative content analysis. Interviewees were recruited via recruitment calls using different channels, such as newspapers or university e-mail lists. Participants over the age of seventeen were eligible to take part in the study. Both the individual action processes and the interpretation processes regarding food-related behaviour were taken into account. The final sample consisted of 20 male and 18 female participants with an age range from 18 to 83.ResultsThe result were seven eating action types, namely: Eating as a way of life, The Relaxed, Eating as self-determination, Eating as a necessary Evil, The Adaptive, The Overstrained and The Controlled.ConclusionsWe contribute to the study of food-related behaviour with the chosen qualitative method of type-building and by looking at how people integrate eating into their everyday lives. This contributes to a broader understanding of this phenomenon and complements the findings of existing commercial and academic food-related typing-building activities. Specifically, through identifying “The Overstrained” as a novel eating action type, this study adds to the literature in the field and may be a useful baseline for future research.

Factors that influence eating disorder tendencies in adolescents: A literature review

Eating disorders are any form of behavioral or habitual eating disorder that results in altered food consumption and absorption, and significantly impairs physical health and psychosocial functioning. Eating disorders are any disorder characterized primarily by pathological disturbances of food-related attitudes and behaviors, including anorexia nervosa, bulimia nervosa, and binge-eating disorder (Sinurat, 2018). This study aims to determine the factors that influence eating disorder tendencies in adolescents. The research method utilized is literature review, which involves searching for research articles from Research Gate and Google Scholar using keywords such as eating disorder, influencing factors, anorexia nervosa, binge-eating disorder, and body image. From the research findings, it can be concluded that the occurrence of eating disorder tendencies in adolescents is caused by several dominant factors such as body image (3 articles), peer influences (3 articles), knowledge (2 articles), also family roles and BMI (2 articles).

Mitochondrial energy state controls AMPK-mediated foraging behavior in C. elegans.

Organisms surveil and respond to their environment using behaviors entrained by metabolic cues that reflect food availability. Mitochondria act as metabolic hubs and at the center of mitochondrial energy production is the protonmotive force (PMF), an electrochemical gradient generated by metabolite consumption. The PMF serves as a central integrator of mitochondrial status, but its role in governing metabolic signaling is poorly understood. We used optogenetics to dissipate the PMF in Caenorhabditis elegans tissues to test its role in food-related behaviors. Our data demonstrate that PMF reduction in the intestine is sufficient to initiate locomotor responses to acute food deprivation. This behavioral adaptation requires the cellular energy regulator AMP-activated protein kinase (AMPK) in neurons, not in the intestine, and relies on mitochondrial dynamics and axonal trafficking. Our results highlight a role for intestinal PMF as an internal metabolic cue, and we identify a bottom-up signaling axis through which changes in the PMF trigger AMPK activity in neurons to promote foraging behavior.

Food-Related Behavioral Patterns in Patients with Inflammatory Bowel Diseases: The Role of Food Involvement and Health Engagement.

Nutrition has been acknowledged as crucial in IBD and is relevant to patients' motives behind food choices, which are affected by health engagement (HE) and food involvement (FI). This study aimed to profile IBD patients according to their levels of health engagement and food involvement to identify patterns of different motives behind food choices, particularly regarding the use of food to regulate mood. A cross-sectional study was conducted with 890 Italian IBD patients who completed an online survey in April 2021. We measured health engagement, food involvement, motives behind food choices, emotional states, and food-related quality of life (Fr-QoL). K-means cluster analysis was performed to identify participants with similar levels of health engagement and food involvement. Four clusters were identified: "Health-conscious (high HE, low FI)", "Balanced (high HE, high FI)", "Hedonist (high FI, low HE)", and "Careless (low FI, low HE)". Clusters with high FI are inclined toward seeking pleasurable food, but when supported with high health engagement, individuals were less prone to use food to manage mood. Groups with higher health engagement demonstrated lower hospitalization rates and relapses and better Fr-QoL. Profiling IBD patients regarding FI and HE could aid clinicians in identifying individuals at greater risk of maladaptive food-related behaviors.

Evaluation of a pilot food education program delivered for children in grade four attending a school located in a disadvantaged area in greater Melbourne

Primary school aged children (aged 4-12 years) in Australia consume approximately 40% of daily energy from energy-dense, nutrient poor foods and fewer than 5% meet the recommended guidelines for vegetables and fruit (ABS 2018). Poor eating habits in children can track into adulthood increasing the risk of non-communicable diseases later in life (Nicklaus 2013). Children spend a large amount of time at school where they are provided with social contexts which influence behaviour development (FAO, 2022) and thus are ideal settings for teaching children about food and nutrition (FAO, 2022; WHO 2017). This pilot study was designed in response to a call to action from a local primary school in southeast Melbourne facing disadvantage. Anecdotally, the school reported poor food literacy with many students bringing unhealthy lunches. The school asked us to design, pilot, and evaluate a student education program enabling healthier lunches among these children. The aim of the study was to explore the effectiveness of a 4-week food and nutrition education program delivered to grade 4 students within a disadvantaged area targeting, children’s food-related knowledge, behaviours and self-efficacy (confidence) to pack a healthy lunch. The program delivered weekly 1-hour interactive sessions over four weeks (October-November 2022). Topics included healthy eating, designing healthy lunches and food safety and were delivered using interactive games, activities, quizzes and food tasting. Students completed an online survey measuring their knowledge, self-efficacy and behaviour (e.g. foods packed in their lunchbox) pre- and post- program. A comparative analysis of the pre- and post-survey responses was performed using McNemar Tests in SPSS version 29.0. Sixty students completed both the pre- and post-surveys. A significant increase (p<0.001) in knowledge of recommended daily serves of fruit (pre 43%, post 80%) and vegetables (pre 17%, post 54%) was observed. There was also a significant (p<0.001) increase in student’s ability to identify ‘sometimes food’. No changes were observed in identification of ‘everyday food’, sources of protein and sources of dairy food or safety knowledge. Children’s confidence to make healthy food swaps significantly increased from pre- to post- program (27%45%, p = 0.035). We observed significant increases in children’s food and nutrition related knowledge for some topics and confidence to make healthy food swaps following completion of the program. A program of longer duration may be beneficial to observe additional improvements in knowledge as well as behaviour change, including foods packed in school lunches.

How did the COVID-19 pandemic impact consumers’ food safety knowledge, attitudes and practices? A multi-country study on the omicron variant

PurposeThe COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through contaminated surfaces and food. Accordingly, the Omicron variant seems to have affected food-related activities and behaviours and disturbed food supply networks since its appearance in November 2021. Hence, this paper aims to assess how the Omicron variant impacted food safety knowledge, attitudes and practices amongst adult consumers in five countries: Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro and Russia.Design/methodology/approachThe study is based on an online survey. The questionnaire was developed and revised based on previous research on the impact of previous COVID-19 waves on food-related activities in several countries. The questionnaire was distributed through the SurveyMonkey platform from January 15 to February 25, 2022. It consisted of 29 multiple-choice and one-option questions organised into three sections. A total of 6,483 valid responses were received. Statistical Package for Social Sciences (SPSS) version 25.0 was used to analyse the survey results.FindingsAccording to the survey findings, food safety practices evolved during the Omicron wave in the studied countries. Firstly, less than half of the sample used a face mask whilst purchasing food. Secondly, regarding food safety knowledge, the survey results suggest that there is still a lack of knowledge in the studied countries. Thirdly, the survey indicates a lack of knowledge amongst the respondents regarding food safety attitudes. For instance, more than a third of the sample (34.4%) are unsure whether the COVID-19 virus can be transmitted through food. These results are surprising and alarming, especially considering that our sample has a higher education than the population of the studied countries.Research limitations/implicationsThe main limitation of this research is the sample bias. Survey participants were randomly chosen, enrolled voluntarily and not rewarded. As a result, the questionnaire was self-administered and completed exclusively by people motivated by an interest in the topic. Consequently, our survey does not represent the general population of the studied countries. People with a high degree of education and women, for example, were overrepresented in our sample.Originality/valueThis study is unique in that it is the first to gather information and analyse people’s perceptions of the effects of the Omicron variant on food safety. As a result, the findings of this survey offer a solid basis for future investigations into the impact of the pandemic on food safety in the Balkan region and Russia. This study can help further understand the changes during the COVID-19 pandemic. It provides crucial insights that can be used to guide future decision-making and policy development regarding improving food safety practices. This and other future studies will be a foundation for organisational and government readiness for future shocks, crises and pandemics. The effects of the present Ukrainian conflict on agricultural systems and supply chains throughout the globe (e.g. increased food prices) show that this is timely, urgent and highly required.

Chemosensory changes during chemotherapy.

Chemosensory changes that occur during chemotherapy can significantly impact food enjoyment, quality of life and recovery. To investigate chemosensory changes reported by oncology patients during chemotherapy. A mixed-method cross-sectional study design was used to explore 100 cancer patients' experiences of chemosensory changes during chemotherapy. All patients completed a questionnaire assessing their taste and smell preferences. A purposive sample of 30 patients underwent a semi-structured interview to elicit their thoughts on their experienced chemosensory changes. Descriptive statistics and themes were examined. The mean age of the sample was 50.56 years, and the majority of participants were female. The most stated taste alteration was bitter, while altered food preferences were also commonly experienced. Furthermore, most patients experienced unpleasant odours around food, while some experienced these odours even when food was not present. Overall, five themes were identified: changes in taste, changes in smell, changes in social life, altered comfort and food preferences. Chemosensory changes related to cancer and its treatment impact a person's nutrient intake, food-related behaviours, quality of life and treatment response. Patients who experience chemotherapy-associated chemosensory changes require specialised nutritional therapy to increase their eating-related pleasure. As part of the nutritional assessment, chemosensory alterations should be evaluated regularly.

Mapping Research on the Influence of Social Media on Consumer Food Behavior a Bibliometric Approach

This study conducts a bibliometric analysis to systematically map the research landscape on the influence of social media on consumer food behavior. The analysis encompasses 1000 scholarly articles published between 1962 and 2024, accumulating 32,394 citations over 62 citation years. Through co-citation and bibliographic coupling analyses, key clusters and trends are identified, revealing the multifaceted nature of social media's impact on food-related attitudes and behaviors. Insights from the analysis offer practical implications for marketers, policymakers, and researchers, guiding strategic decision-making in areas such as marketing communication, public health interventions, and interdisciplinary collaboration. The findings underscore the importance of continued research efforts to address emerging gaps and deepen our understanding of the evolving dynamics between social media and consumer food behavior.