Article
Food Science & Technology
Michal Folwarczny, Tobias Otterbring, Valdimar Sigurdsson, Agata Gasiorowska
Summary: The studies show that winter cues can influence people's preference for energy-dense foods, with this effect potentially differing between women and men. This suggests that humans have developed gender-specific responses to perceived cues of food scarcity in evolutionary terms.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
James H. Oliver, James H. Hollis
Summary: This study utilized virtual reality technology to investigate the impact of restaurant and empty room environments on food intake and eating behavior. The results showed no significant difference in food intake and sensory evaluation between the two environments, but participants used fewer masticatory cycles and experienced a stronger sense of presence in the restaurant setting.
Article
Psychology, Multidisciplinary
Hui-Ting Cai, Hong-Wei Zhang, Hui Zheng, Ting Xu, Lin Liu, Xu-Yan Ban, Jian-Zhong Di, Ti-Fei Yuan, Xiao-Dong Han
Summary: We developed and validated a picture library of Chinese foods (PLCF) to facilitate future investigations in food craving research, especially in Chinese cultural contexts. We collected 100 food images representing five subtypes of high-calorie foods, and had participants rate the images based on craving, familiarity, valence, and arousal. The results showed that images of salty foods and sugary drinks induced stronger cravings, particularly in individuals who met the criteria for food addiction.
FRONTIERS IN PSYCHOLOGY
(2023)
Article
Nutrition & Dietetics
Ajna Hamidovic, Fatimata Soumare, Aamina Naveed, John Davis
Summary: This study investigated the association between progesterone, estradiol, and premenstrual food cravings. The results showed a protective effect of progesterone on premenstrual food cravings, based on prior research suggesting neurobiological overlaps between food and drug cravings. The study enrolled 37 non-illicit drug- or medication-using women and classified them as either premenstrual dysphoric disorder (PMDD) or control participants, based on daily ratings of symptoms. Blood samples were collected at eight clinic visits and analyzed using ultraperformance liquid chromatography tandem mass spectrometry. Hierarchical modeling revealed a significant inverse effect of progesterone on premenstrual food cravings, regardless of PMDD or control status.
Article
Food Science & Technology
Constanze Hesse, Helen C. Knight
Summary: Studies have shown that people have stronger cognitive, behavioral, and neurophysiological responses to palatable high-calorie foods compared to low-calorie foods. This is attributed to the higher incentive value of high-calorie foods, which triggers cravings and affects consumption. However, food cravings are not solely determined by intrinsic food properties, but also depend on extrinsic factors such as the physical availability of food items.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Clinical
Megan N. Parker, Marian Tanofsky-Kraff, Ross D. Crosby, Meghan E. Byrne, Sarah LeMay-Russell, Taylor N. Swanson, Eliana Ramirez, Lisa M. Shank, Kweku G. Djan, Esther A. Kwarteng, Loie M. Faulkner, Shanna B. Yang, Anna Zenno, K. Karthik Chivukula, Scott G. Engel, Sheila M. Brady, Susan Z. Yanovski, Jack A. Yanovski
Summary: Food cravings are associated with loss-of-control eating in youth, with sex and gonadal hormone concentrations playing a role in moderating this relationship. While the relationship between food cravings and loss-of-control eating severity is moderated by gonadal hormones in girls, it is not significant in boys. Further investigation is needed to understand the mechanisms through which gonadal hormones impact the relationship between food cravings and loss-of-control eating.
INTERNATIONAL JOURNAL OF EATING DISORDERS
(2021)
Article
Food Science & Technology
Marta Tuninetti, Luca Ridolfi, Francesco Laio
Summary: The EAT-Lancet Commission has proposed a global benchmark diet, but it is uncertain whether consumers' choices align with these recommendations. An analysis of 172 countries over nearly six decades reveals that developed countries consume excessive animal products, fats, and sugars, while lacking in legumes, nuts, and fruits. Countries with limited socio-economic progress primarily rely on carbohydrates and starchy roots. Progress towards healthy and sustainable dietary targets varies among countries, with seafood, milk products, poultry, and vegetable oils showing gradual changes. Adoption of the EAT-Lancet diet globally would reduce the water footprint by 12%, but increase it for nearly 40% of the world's population.
Article
Food Science & Technology
Elena Martinez, Manuel Alvarez-Orti, Adrian Rabadan, Cristina Millan, Jose E. Pardo
Summary: The aim of this study is to reformulate traditional cookies by replacing wheat flour and butter with flours and oils from nuts and seeds. The results show that the resultant cookies have increased protein, fat, and fiber content and decreased carbohydrate content, making them a good source of vegetal protein and beneficial to health. The consumer acceptance of these cookies is positive, and non-neophobic consumers gave higher scores in all parameters.
Article
Nutrition & Dietetics
Sevgi Bektas, Ludovica Natali, Katie Rowlands, Lucia Valmaggia, Jerome Di Pietro, Hiba Mutwalli, Hubertus Himmerich, Janet Treasure, Valentina Cardi
Summary: The emotion of disgust plays a critical role in maintaining restrictive eating among individuals with anorexia nervosa. This study found that both food-specific trait and state disgust are associated with eating disorder psychopathology. Effective strategies are needed to attenuate food-specific disgust.
Article
Nutrition & Dietetics
Sophie Turner, Charles Diako, Rozanne Kruger, Marie Wong, Warrick Wood, Kay Rutherfurd-Markwick, Eric Stice, Ajmol Ali
Summary: This study investigated the effect of a 14-day Gymnema sylvestre intervention on sweet food and discretionary sugar intake. The results showed that the intervention group consumed fewer chocolates at the beginning of the study compared to the control group, and there were no differences between the groups at the end of the intervention. A slight increase in pleasantness and a small decrease in desire for sugar were observed in the intervention group. However, there were no differences in the intake of sweet foods between the groups according to the food frequency questionnaires.
Article
Psychology, Multidisciplinary
Xiaohui Luo, Yueqin Hu
Summary: This study introduces the predator-prey model into psychology, using the relationship between food cravings and unhealthy snacking as an example. The results show that food cravings stimulate subsequent snacking behaviors, and lower self-efficacy makes individuals more likely to be driven by cravings.
CURRENT PSYCHOLOGY
(2023)
Article
Psychology, Multidisciplinary
Sally G. Eagleton, Jennifer L. Temple, Kathleen L. Keller, Michele E. Marini, Jennifer S. Savage
Summary: The study examines how the relative reinforcing value (RRV) of high-energy-dense (HED) food, such as cookies, compared to low-energy-dense (LED) food, like fruit, may be linked to obesity in low-income preschool-age children. Findings show that children with obesity exhibit greater motivation to work for HED food, specifically cookies, and that cookie RRV is positively associated with Body Mass Index z-scores in older children and boys. Future research is needed to further understand the developmental trajectories of food RRV in childhood.
FRONTIERS IN PSYCHOLOGY
(2021)
Article
Computer Science, Cybernetics
Tom Gayler, Corina Sas, Vaiva Kalnikaite
Summary: Food, as a part of everyday life, can serve as a rich resource for interaction design. This article explores how bodily, sensory, and socio-cultural aspects of eating can be utilized for better user experience design. Findings from a systematic literature review and interviews with professional chefs contribute to a conceptual framework for designing user experience leveraging eating experiences.
ACM TRANSACTIONS ON COMPUTER-HUMAN INTERACTION
(2022)
Article
Computer Science, Cybernetics
Tom Gayler, Corina Sas, Vaiva Kalnikaite
Summary: This article explores the potential of food in designing user experience, focusing on eating experiences. Through a literature review and interviews with chefs, a new design framework is proposed. The findings reveal the importance of multisensory experiences, sensory stimulation and deprivation, meaning communication in eating, and designing with pleasurable and uncomfortable experiences for user experience design.
ACM TRANSACTIONS ON COMPUTER-HUMAN INTERACTION
(2022)
Article
Food Science & Technology
Luigi Castaldo, Sonia Lombardi, Anna Gaspari, Mario Rubino, Luana Izzo, Alfonso Narvaez, Alberto Ritieni, Michela Grosso
Summary: The study demonstrated that spent coffee ground with high content in bioactive molecules could be used to enhance the bioactive potential of baked foods, with SCGc showing higher antioxidant activity during simulated gastrointestinal digestion.