Tempting Food Research Articles

Indulging in Tempting Yet Unhealthy Delights: Exploring the Moderating Influence of Gender and Motivation for Healthy and Sustainable Eating

Individuals frequently encounter alluring food temptations that can disrupt their efforts to follow a healthy diet. These temptations may trigger pleasurable thoughts and sensations, potentially leading to unhealthy eating habits and obesity, which misalign with the goals of sustainable food systems to promote overall well-being. However, there is limited knowledge regarding how individual differences such as gender and motivation for healthy eating might impact individuals’ responses to unhealthy food temptations. In an experimental investigation, 245 participants were exposed to a tasty but low-nutrient food product (potato crisps). The results provide several new insights: (a) when individuals’ motivation for healthy eating is low, pleasurable experiences have a positive impact on perceived dietary quality; (b) pleasurable feelings also directly reduce willingness to consume potato crisps; (c) gender influences the relationship between pleasure-feeling and willingness to eat, with a negative relationship for women and a non-significant relationship for men; and (d) among women, there is a positive relationship between arousal and willingness to eat, while this relationship is non-significant for men. This study adds to the body of knowledge already available on food temptations, nutrition, and sustainable eating.

Quality of life of adult patients with hereditary fructose intolerance

BackgroundAlthough patients with hereditary fructose intolerance (HFI) generally have a good prognosis on a fructose-restricted diet, relatively little is known about their quality of life. The aim of this study was to investigate the quality of life in adult patients with HFI in comparison to patients with dietary-treated, classical phenylketonuria (PKU). MethodsPatients with HFI and patients with classical PKU were recruited from the adult metabolic centers in The Netherlands and Belgium and via social media. Patients were asked to fill out the 36-item Short Form Health survey (SF-36) and a modified PKU Quality Of Life (PKU-QoL) questionnaire. ResultsPatients with HFI (n = 19) did not report any restrictions in their health-related quality of life, except for vitality and general mental health, which were scored more unfavorable compared to patients with PKU (n = 19) (p < 0.05, adjusted for level of education and country of origin). The results from the modified PKU-QoL demonstrated a statistically significantly greater impact of the disease in the social domain in HFI. A substantial proportion of both HFI and PKU patients (21%) reported a great to severe emotional impact of their disease. Finally, patients with HFI experienced statistically significantly less food temptations, less guilt if dietary restrictions not followed, and less overall difficulty following dietary restrictions. ConclusionsAlthough patients with HFI showed to have a generally good quality of life, they scored lower on vitality and general mental health, and reported a greater social impact of the disease. These aspects deserve further study and clinical attention.

Emotional Overeating during the COVID-19 Pandemic: Polish Adolescents' COVID-19 Experience (PLACE-19) Study.

Emotional overeating is the most frequently noted type of emotional eating, being commonly associated with increased consumption of energy-dense products, as well as excessive body mass, and weight gain. Even though a number of studies assessed emotional overeating during the COVID-19 pandemic in adult populations, studies of children and adolescents are scarce. The aim of the present study was to assess emotional overeating background, including consumption in response to six emotions (anxiety, sadness, loneliness, tiredness, anger, and happiness), in the population of Polish adolescents within the PLACE-19 Study during the COVID-19 pandemic. The PLACE-19 Study is a national Polish population-based study of adolescents gathered upon recruitment based on a random quota sampling of secondary schools, conducted in a population of 1126 students (818 females and 308 males, a median of age 17.0 and 16.5 years, respectively). Emotional overeating was assessed while using the Emotional Overeating Questionnaire (EOQ), and as additional factors, the following were assessed: gender, body mass, body mass change during the COVID-19 pandemic, and declared tempting food products. Female participants declared a higher frequency of overeating in response to feelings of anxiety, sadness, loneliness, and happiness, and were characterized by a higher total score than male participants, while p ≤ 0.05 was interpreted as a statistical significance. Obese participants declared a higher frequency of overeating in response to feelings of sadness, and loneliness than normal weight participants. Participants gaining weight declared a higher frequency of overeating in response to feelings of anxiety, sadness, loneliness, tiredness, and anger, and were characterized by a higher total score than participants losing weight or maintaining a stable weight, while participants gaining weight declared a higher frequency of overeating in response to feelings of happiness than participants losing weight. Participants declaring both sweet and salty products as tempting declared a higher frequency of overeating in response to feelings of anxiety, and sadness than participants declaring no tempting products; participants declaring both sweet and salty products declared a higher frequency of overeating in response to feelings of tiredness than participants declaring only salty products and those declaring no tempting products, as well as declared a higher frequency of overeating in response to feelings of happiness than participants declaring only sweet products, and those declaring no tempting products; participants declaring sweet products declared a higher frequency of overeating in response to feelings of anger than participants declaring no tempting products, while participants declaring both sweet and salty products declared a higher frequency of overeating in response to feelings of loneliness, and were characterized by a higher total score than all other respondents. The sub-groups with the highest frequency of emotional overeating were the female respondents, obese participants, those gaining weight, and those declaring both sweet and salty products as tempting, while among the emotions most often causing emotional overeating, there were sadness and loneliness.

Socio-Demographic, Behavioral and Psychological Factors Associated with High BMI among Adults in a Southeast Asian Multi-Ethnic Society: A Structural Equation Model.

While various influencing factors of overweight and obesity have been identified, the underlying mechanism remains unclear. We examined the relationships among sociodemographic, behavioral, and psychological factors on anthropometry in a multi-ethnic population with overweight and obesity. Participants (N = 251) were recruited from January to October 2022. Mean age and self-reported BMI were 31.7 ± 10.1 years and 29.2 ± 7.2 kg/m2. Participants were mostly female (52.4%) and overweight (58.2%). Multivariate multiple regression was performed using maximum likelihood estimation. Body mass index was associated with waist circumference, age, sex, race, marital status, education level, residential region, overeating habit, immediate thinking, self-regulation, and physical activity, but not anxiety, depression, or the intention to change eating habits. Final model indicated good fit: χ2 (30, N = 250) = 33.5, p = 0.32, CFI = 0.993, TLI = 0.988, RMSEA = 0.022, and SRMR = 0.041. Direct effects were found between BMI and overeating (β = 0.10, p = 0.004), race (β = -0.82, p < 0.001), marital status (β = -0.42, p = 0.001), and education level (β = -0.28, p = 0.019). Crisps (68.8%), cake (66.8%) and chocolate (65.6%) were identified as the most tempting foods. Immediate thinking indirectly increased overeating habits through poor self-regulation, although sociodemographic characteristics better predicted anthropometry than psycho-behavioral constructs.

The roles of trait prudence and desire in consumer self-control for temptations

PurposeThis paper aims to examine the role of volitive desire in self-control toward temptations. It extends prior research on the role of prudence in temptation resistance by empirically demonstrating that prudence bolsters self-control toward food temptations by lowering volitive desire motivation toward temptation enactment.Design/methodology/approachThis study consists of a 2 (food type: temptation vs goal-congruent) × 2 (prudence level: low vs high) between-subjects quasi-experimental design. Hypothesis tests were conducted by using analysis of covariance and ordinary least squares regression-based moderated mediation analysis.FindingsThe results show that high-prudence participants experienced lower volitive desire toward eating the temptation food option than low-prudence participants. Consequently, high- (vs low-) prudence participants reported significantly weaker eating intentions toward the temptation food option. Moreover, volitive desire significantly mediated the effect of prudence level on intentions to eat the temptation food option.Research limitations/implicationsThe study contains methodological limitations. First, the study operationalizes volitive desire as “non-appetitive, instrumental reasons for eating or not eating the food,” yet in some contexts volitive desire can include appetitive reasons. Second, the procedure consisted of presenting participants with only a goal-consistent or temptation food option, rather than with both, which is more realistic. The study also focuses on a single goal context, healthy eating, to the exclusion of other contexts associated with consumer self-control. Additionally, the appetitive and volitive desire self-report measure method produced flawed ratings, requiring us to use the open-ended responses as this study’s dependent variable. Finally, this study does not directly test the extent of prudence-driven deliberation about temptation enactment consequences.Practical implicationsSocial marketing campaigns can encourage low prudence consumers to strengthen this behavioral trait by performing beneficial, slightly to moderately challenging utilitarian tasks (e.g. making one’s bed each morning, flossing one’s teeth every evening, etc.) that involve exercising self-control on a regular basis. Social marketing ads can also appeal to the consequence-vigilance of high prudence consumers by increasing the salience of consequences of self-control failures in behaviors related to social issues such as pollution, drinking and driving, smoking and recreational drug use. An additional implication is that marketers of health goal-related products and services could segment the market based on trait prudence and target high-prudence consumers with ads that increase the salience of consequences associated with not using the company’s health product or service or the consequences of using the competition’s products or services.Social implicationsConsumers can improve their well-being by exercising self-control consistently in low to moderately challenging tasks, which boosts their prudence. High-prudence consumers can intentionally focus on volitive motives when faced with temptations to ensure effective self-control.Originality/valueThis research examines the role of volitive desire as the process by which trait prudence affects intentions toward temptation options, which extends prior research on the role of prudence in self-control for temptations (Puri, 1996). This framework builds on the philosophy of action perspective on desire and shows that trait prudence can predict temptation enactment intentions through the mediating role of volitive desire. Thus, the findings illuminate the motivational mechanism by which prudence bolsters self-control in the face of temptation: volitive desire.

Body Self-Perception, Dietary Self-Efficacy, and Body Mass Index in Young Adults: A Cross-Sectional Survey

Body self-perception and dietary self-efficacy may represent an important factor in the prevention of excess body weight. This study evaluated body self-perception, dietary self-efficacy, and body mass index (BMI) in the Peruvian population. A cross-sectional online survey was administered to 190 men and 210 women. Each participant was shown 9 Stunkard anatomical silhouettes corresponding to BMI values. The results obtained were classified as underweight, normal weight, overweight, and obese. The Dieting Self-Efficacy Scale (DIET-SE) was also applied. Chi-square statistic, Kruskal-Wallis, Student t-test, and ANOVA were used to explore differences in means and proportions. Age was significantly higher in those who underestimated their weight and who were dissatisfied with their body (p = 0.000). BMI was higher in men, most were dissatisfied with their body (p<0.05), and were more likely to underestimate their weight compared to women (p = 0.000). Those participants who were dissatisfied with their body and who underestimated their weight were more likely to have an elevated BMI compared to those who were satisfied and who did not underestimate their weight. All participants had low dietary self-efficacy (LDSE), with a little higher proportion in men compared to women (62.6% vs 61.4%). The majority (45.9%) reported little confidence to resist high-calorie food temptations. More than half of the participants reported body dissatisfaction and LDSE, this was more frequent in men compared to women. It is necessary to develop and implement preventive measures to improve self-perception of the body, taking into account factors such as gender, age, and eating habits.

Morning individuals in Saudi Arabia have higher self-regulation of eating behavior compared to evening types

ABSTRACT Chronotype is a manifestation of an individual’s circadian system, which can be presented as a preference for morningness or eveningness. Evening chronotype has been linked to unhealthy dietary habits. These habits are partially from poor self-regulation of eating behavior (SREB). SREB is a goal-directed process that helps resist food temptation and achieve desired dietary outcomes. It is unclear whether chronotype is associated with SREB. This study aims to investigate the association between chronotypes and SREB. A total of 599 adults (18–50 years) enrolled in this cross-sectional study. Participants received an online questionnaire that collected sociodemographic, anthropometrics, chronotype through the validated reduced Morningness-Eveningness Questionnaire (rMEQ) and SREB using the SREB Questionnaire. ANOVA, Chi-square and multivariate logistic regression were used. In adjusted models, morning types had 85% higher SREB compared to evening types (p = 0.003, OR = 1.85). Evening types found fried foods (p = 0.003), chips (p = 0.005) and French fries (p = 0.018) more tempting than morning types. These findings show a link between chronotype and SREB. Strategies focusing on SREB may help evening types improve dietary habits. Further studies are required to clarify the underlying mechanisms for these associations. This may have important implications for lifestyle and behavioral change policy.

Excessive Weight Gain: the Problems and Solutions

According to the data of the World Health Organization a prevalence of obesity has increased since 1975. Almost 2 billion adults are overweight, among them over 650 million are obese. It is also known that overweight and obesity kill more people than underweight. Currently, it is estimated that about 3 billion adults will be overweight and over 1 billion will be obese by 2025. Moreover, among 13 biggest health problems facing people in their country an obesity takes the fifth place. The purpose of the study was to analyze the new data of the scientific publications of recent years explaining new concepts of physiological mechanism of hunger and satiety balance, the causes of excessive weight or obesity, and suggestions for mindful eating, avoiding overeating and food temptation. Results and discussion. The obesity epidemic is now one of the most important public health problems in the world. However, overweight and obesity are preventable. Being overweight increases the risk of death. The results of recent researches suggest that weight gain itself, even if a person stays within the “normal” weight range, also increases the risk of disease and premature death. There are studies that showed that a weight gain even less than 5 kg and within a healthy body mass index range, is associated with an increased risk of disease. Results of other research findings showed that biological indicators of health risk are strongly related to body weight from the lowest body mass index to the highest body mass index, with higher body mass associated with greater health risk. Obesity becomes global health problem. Obese people are at high risk of developing a number of comorbidities, including disorders of gastrointestinal tract, type 2 diabetes mellitus, joint and muscle diseases, respiratory problems and psychological problems, which can significantly affect the quality of their daily life and increase the risk of mortality. The conditions associated with obesity are diverse, but even modest weight loss can reduce the risk of development of cardiovascular disease, diabetes mellitus, obstructive sleep apnea, and arterial hypertension, among many other comorbidities. Even relatively small weight loss can improve patient condition and can act as a trigger for further change, with sustained weight loss achieved through a series of gradual weight loss steps. Conclusion. The increase in obesity prevalence has an essential influence on the global morbidity of many diseases, moreover obesity and overweight affect quality and quantity of health thus being the causes of disability and significantly affect quality of life. Prevention of weight gain has been the focus of much discussion and debate, with many theories about the causes and solutions of the problem. However, prevention programs, which take in account the causes and risks factors, are more effective than weight-loss programs

Shift workers’ perceptions and experiences of adhering to a nutrition intervention at night whilst working: a qualitative study

This study explored the feasibility of implementing a meal timing intervention during night shift work. Data were collected via semi-structured interviews. Interviews were coded inductively by two researchers independently, then three major themes were collaboratively developed. Subthemes from each major theme were mapped to the theoretical domains framework and the Capability Opportunity Motivation model of behaviour change. Seventeen night shift workers (rotating or permanent) aged between 25 and 65 years were interviewed. Participants predominately worked as health professionals. The feasibility of a simple meal timing intervention to avoid eating between 1 and 6 am on night shift is largely affected by three major influences (1) physical and emotional burden of shift work which drives food temptations; (2) the workplace context including the meal break environment, social and cultural context at work, and break scheduling; and (3) motivation of the individual. Facilitators to avoiding eating at night were, keeping busy, having co-worker support, management support, education of health benefits and/or belief that the intervention was health promoting. The barriers to avoiding eating at night were the emotional and physical toll of working at night leading to comfort eating and not having rest areas away from food environments. To support night shift workers with changing timing of meals, interventions at work should target both individual and organisational level behaviour change.

The role of Effortful Control and the Dual Pathway Model in Childhood Obesity

Apart from other well-known psychological determinants of obesity, deficits in neuropsychological processes related to effortful control can be relevant predictors for weight problems and difficulties in weight loss. Deficits in top-down inhibition as well as in other processes such as strong bottom-up reactivity, like external eating, hinder resisting food temptations in an obesogenic environment, thus determining the risk for the development of overweight and obesity. Furthermore, these deficits are associated with less positive outcomes in weight loss interventions for subgroups of children and adolescents with severe obesity. Targeting those effortful control mechanisms underlying childhood obesity via cognitive behavioral techniques can facilitate behavioural change necessary to induce sustainable weight loss and weight control. In this presentation, I will present data on effortful control collected in a large sample of youngsters (n=572 participants, 51% boys, aged 7–19) with moderate to severe obesity. Results suggest that top-down inhibition and bottom-up external eating play a complex role in weight problems in certain subgroups of youngsters with obesity, stressing the importance of identifying subgroups for tailoring interventions. I will demonstrate a few science-based intervention techniques that have the potential to ameliorate effortful control capacities, and thus optimize treatment outcomes for those youngsters low in effortful control.DisclosureNo significant relationships.

Is Your Food Organic? Examining the Role of Food Aesthetics in Restaurant Marketing

Many restaurants believe that an aesthetically pleasing food presentation can help attract customers and elevate their evaluations. Yet the effectiveness of expressive aesthetics and the psychological processes associated with its use are not well understood in hospitality research. This study adopts a consumer behavior lens to explore how expressive aesthetics affects consumers’ decision making about organic versus conventional food in the restaurant setting. Findings reveal that the expressive aesthetics strategy is effective when marketing conventional, nonorganic food; however, such a strategy decreases consumers’ purchase intentions when the food is described as organic. Furthermore, an investigation of the underlying psychological mechanism indicates that anticipated pleasure and food temptation serially mediate the impacts of expressive aesthetics and food type on purchase intention.

I will say “No” to that cookie: How imagined future self‐regulation drives current self‐regulation

AbstractConsumer decision processes in the real world often involve consideration of related choices that are temporally separated but similar in nature. In the context of sequential choices, this study examines how consumers respond to temptation in the present when imagining themselves engaging in their future behavior in the face of similar temptation. We demonstrate that consumers are more likely to resist (succumb to) current temptation when imagining themselves resisting (succumbing to) future temptation. Our investigation suggests a consistency effect whereby a future behavior involving temptation allows consumers to demonstrate that behavior when making an actual choice in the present. We further show that this consistency effect is stronger for nonimpulsive consumers and explained by the mechanism of counteractive construal, which occurs when consumers resolve a self‐control conflict by exaggerating the threat of a temptation to a goal (e.g., construing a tempting food as containing more calories than it actually does). By delineating the effect of considering a future behavior on consumers' immediate self‐regulation, this study offers implications for consumers who want to strengthen self‐regulation, for marketers who need to strategically address consumer behavior, and for public policymakers who want to promote a healthier society.

Dynamic associations between anxiety, stress, physical activity, and eating regulation over the course of a behavioral weight loss intervention

Negative emotional experiences are associated with dysregulated eating behaviors that impede weight management. While weight loss interventions promote physical activity and self-regulation of eating, no studies have examined how physical activity may directly influence eating by attenuating associations between negative emotions and eating. Objective: The current study examined how momentary negative emotions (stress and anxiety), moderate-to-vigorous intensity physical activity (MVPA), and their interactions predict eating dysregulation (i.e., intensity of eating temptations, inability to resist eating tempting foods, overeating), as well as how these associations change during a weight loss intervention. Methods: Women with overweight/obesity (N = 55) completed 14-day ecological momentary assessment (EMA) protocols with objective measurement of physical activity (i.e., bout-related MVPA time) before and after a three-month internet-based weight loss program. Results: Three-way interactions emerged predicting overeating and eating tempting foods. When women experienced higher than usual levels of momentary anxiety or stress at end-of-treatment, they were less likely to subsequently overeat or eat tempting foods when they had recently engaged in more MVPA (relative to their usual level). No significant associations were found for ratings of temptation intensity. Conclusions: Findings suggest MVPA may exert direct effects on eating regulation. Specifically, MVPA appears to increasingly buffer the effect of negative emotional states on dysregulated eating behavior over the course of a weight loss intervention. Future work is needed to develop ways of communicating to patients how activity can have both indirect and direct effects on body weight, and examine whether such knowledge improves outcomes.

The influence of supraliminal priming on energy density of food selection: a randomised control trial

BackgroundMany people exercise because they know it is good for their health. Although this is true, it can make us feel deserving of a reward and lead us to eat more indulgent, less healthy food than if we had not done any exercise. Generally, lower energy-dense (LED) foods are recognised as healthier choices than higher energy-dense (HED) options. Despite our intention to make healthy choices, seeing tempting higher-calorie foods on offer often side-tracks us. Priming is a psychological tool that makes specific changes to our environment that remind us of our motivation to be healthy. This makes it easier to choose a healthier option, by nudging us towards it without us even realising. However, it is currently unclear which method of priming achieves the best results.AimsOur study explores whether priming people to expect they will receive LED food leads them to make this healthier choice after exercise, even when also offered tempting less healthy HED foods at the moment of selection.MethodsOur study observed the foods selected by university athletes after their sports matches. Before the match, half of the participants were primed by asking them to choose a LED snack from the options we offered, which they would receive after the match. The remaining half of participants were not asked this same question. To distract the athletes from our observation of their food choices, participants completed a task prior to choosing their snack, which was disguised as a ‘thank you’ for taking part.ResultsOverall, we found the priming group did not choose LED foods significantly more than the control group, hence priming did not increase LED food selection.ConclusionImportantly, our results indicate that priming must be more noticeable to achieve its goal. Additionally, we demonstrated that priming may be less successful for young athletic individuals, compared to older and more overweight adults recruited in other studies. This highlights the importance of studying a broader demographic range of individuals from the general population. We support future research into this area, which will help us to tweak priming to achieve the best outcomes.Trial registrationISRCTN Registry, ISRCTN74601698. Date registered: 02/10/2020 (retrospectively registered).

ImpulsePal: The systematic development of a smartphone app to manage food temptations using intervention mapping.

BackgroundImpulsive processes driving eating behaviour can often undermine peoples’ attempts to change their behaviour, lose weight and maintain weight loss.AimTo develop an impulse management intervention to support weight loss in adults.MethodsIntervention Mapping (IM) was used to systematically develop the “ImpulsePal” intervention. The development involved: (1) a needs assessment including a qualitative study, Patient and Public advisory group and expert group consultations, and a systematic review of impulse management techniques; (2) specification of performance objectives, determinants, and change objectives; (3) selection of intervention strategies (mapping of change techniques to the determinants of change); (4) creation of programme materials; (5) specification of adoption and implementation plans; (6) devising an evaluation plan.ResultsApplication of the IM Protocol resulted in a smartphone app that could support reductions in unhealthy (energy dense) food consumption, overeating, and alcoholic and sugary drink consumption. ImpulsePal includes inhibition training, mindfulness techniques, implementation intentions (if-then planning), visuospatial loading, use of physical activity for craving management, and context-specific reminders. An “Emergency Button” was also included to provide access to in-the-moment support when temptation is strong.ConclusionsImpulsePal is a novel, theory- and evidence-informed, person-centred app that aims to support impulse management for healthier eating. Intervention Mapping facilitated the incorporation of app components that are practical operationalisations of change techniques targeting our specific change objectives and their associated theoretical determinants. Using IM enabled transparency and provided a clear framework for evaluation, and enhances replicability and the potential of the intervention to accomplish the desired outcome of facilitating weight loss through dietary change.

Mental contrasting spurs energy by changing implicit evaluations of obstacles.

Mentally contrasting a desired future with the obstacle of current reality produces expectancy-dependent changes in explicit evaluations of the obstacle of current reality. Past research has shown that these changes at least partly mediate the beneficial effects of mental contrasting on performance. We tested whether mental contrasting also leads to expectancy-dependent changes in implicit evaluations of the obstacle and whether those changes mediate mental contrasting effects on energization and performance. In 3 studies, participants named a desired future (improving interpersonal relationships, Study 1; excelling in a creativity test, Study 2; and improving one’s eating habits, Study 3) and named an important obstacle standing in the way of attaining the desired future. They then engaged in either mental contrasting or control exercises. We assessed participants’ implicit evaluations of their obstacles. Participants in the mental contrasting (vs. control) conditions implicitly evaluated their obstacles more negatively when they had high expectations of success (Studies 1, 2, and 3). Furthermore, expectancy-dependent changes in implicit evaluations of obstacles (i.e., food temptations) mediated mental contrasting effects on energization, which, in turn, predicted commitment and performance (i.e., commitment to eat healthily and healthy eating over the course of 2 weeks, Study 3).

Why Do Most Restrained Eaters Fail in Losing Weight?: Evidence from an fMRI Study.

BackgroundRestraint dieting is a key step in the avoidance of obesity and other eating problems, but why some restraint eaters (REs) succeed and some fail in dieting is unknown. The difference between successful REs (S-REs) and unsuccessful REs (US-REs) is still unknown. This is the first study to compare the fMRI reactivity among US-REs, S-REs and unrestrained eaters (UREs) in a food-related Go/NoGo paradigm.MethodsFunctional magnetic resonance imaging (fMRI) was used to examine the neural responses corresponding to the success of dieting in REs. Eighteen S-REs, 17 US-REs and 17 UREs were asked to perform a Go/No-Go task after being shown pictures of either high-caloric or low-caloric food.ResultsfMRI results revealed stronger activations for high-caloric food in areas associated with executive function and inhibition (i.e., middle frontal gyrus and cerebellum) among S-REs than among US-REs. In contrast, both US-REs and UREs showed stronger activations for low-caloric food in reward areas (i.e., orbitofrontal cortex (OFC)) than S-REs.ConclusionOur results provide evidence that food temptations may trigger processes of successful inhibition control in S-REs, whereas US-REs may fail in resisting the attraction to high-caloric food, thereby showing a high probability of overeating.

A Combined Approach of High-Frequency rTMS and Food-Inhibition Association Training Reduces Chocolate Snack Consumption.

The ability to control impulsive urges is important for maintaining healthy eating habits. Various training strategies have been developed to reduce impulsive urges for food and strengthen cognitive control over tempting food intake. One frequent strategy uses food-inhibition association to alter the associative process between food cues and impulsive urges. Another strategy, repetitive transcranial magnetic stimulation (rTMS) over the dorsolateral prefrontal cortex (DLPFC) to strengthen cognitive control, has received increased attention. Findings, so far, are mixed and limited due to small effect size, interpretational ambiguity, and lack of standardized brain stimulation parameters. We examined whether tempting chocolate snack intake is modulated by food-inhibition association training combined with high-frequency rTMS. In Experiment 1, healthy young adult female volunteers [body mass index (BMI) range, 17–27] performed a food go/no-go task in which chocolate images were consistently paired with either a no-go cue (no-go group, n = 14) or a go cue (go group, n = 14), or both go and no-go cues at equal frequencies (neutral group, n = 15). In Experiment 2, we examined the effect of combined treatment with high-frequency rTMS and food go/no-go training. Sixty healthy young adult female volunteers (BMI range, 15–31) were randomly assigned to one of four groups with equal numbers of participants: rTMS/no-go, rTMS/neutral, sham/no-go, or sham/neutral. rTMS or sham stimulation was applied over the left DLPFC prior to the food go/no-go training task. After training, in both experiments, a taste test was conducted, and the amount of snack intake was measured. In Experiment 1, the no-go training group consumed fewer chocolate snacks than the go training group. No difference was found between the no-go and neutral training groups. In Experiment 2, combined rTMS and no-go training effectively reduced chocolate snack intake compared with neutral training. Although limited by the small sample size, our results suggest the therapeutic potential of combined high-frequency rTMS and food-inhibition association training in enhancing control over the intake of tempting foods in individuals with overeating.

The effect of food anticipation on cognitive function: An eye tracking study.

By randomizing the order in which participants perform a cognitive test and a food choice task in a controlled experiment, we investigate whether cognitive capacity can be enhanced by the simple act of anticipating food intake. Our findings show that overweight and obese participants exhibit an anticipatory food reward effect, which helped enhance their mental resources and improve their performance in a cognitive test. However, we find no anticipation effect among normal weight participants. Furthermore, eye tracking data reveal that food temptation, in the form of visual attention and emotional arousal is higher for overweight and obese individuals when they are cognitively impaired.

Parents’ and kids’ eating away from home cognitions

PurposeEating away from home frequency is increasing and is linked with numerous adverse health outcomes. The purpose of this paper is to inform the development of health promotion materials for improving eating away from home behaviors by elucidating related parent and child cognitions.Design/methodology/approachParents (n=37) and children (n=35; ages 6–11 years) participated in focus group discussions, based on social cognitive theory. Data were content analyzed to detect themes.FindingsMany parents were concerned about what children ate away from home, however, others were less concerned because these occasions were infrequent. Lack of time and busy schedules were the most common barriers to eating fewer meals away from home. The greatest barrier to ensuring children ate healthfully away from home was parents were not present to monitor children’s intake. To overcome this, parents supervised what kids packed for lunch, provided caregivers instruction on foods to provide, and taught kids to make healthy choices. Kids understood that frequently eating away from home resulted in less healthful behaviors. Barriers for kids to eat healthy when away from home were tempting foods and eating in places with easy access to less healthy food. Kids reported they could take responsibility by requesting healthy foods and asking parents to help them eat healthfully away from home by providing healthy options and guidance.Originality/valueThis study is one of the first to qualitatively analyze parent and child eating away from home cognitions. It provides insights for tailoring nutrition education interventions to be more responsive to these audiences’ needs.