Appetite
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Recent research examined the effects of chewing gum on attention and reported a significant interaction of gum chewing with time. Using a crossover within-subject design, the present study examined the effect of gum chewing on sustained attention in healthy adults over a period of 30 min. ⋯ The findings suggest that gum chewing differentially affects attention performance. While gum chewing has detrimental effects on sustained attention in earlier stages of the task, beneficial effects on sustained attention were observed at later stages.
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The current study investigated whether negative mood alone, or in conjunction with exposure to food cues, influences the urge to eat. Female participants (N=160) were allocated to either a negative or neutral mood induction procedure followed by exposure to either a preferred food cue or a non-food cue. Participants reported their urge to eat at baseline, following the mood induction procedure, and following the cue exposure, as well as completing measures of restrained and disinhibited eating. ⋯ Urge to eat subsequently increased following exposure to the food, but not the non-food, cue. This effect was moderated by negative mood and eating style with disinhibited eating being positively associated with urge to eat for those women in the negative mood condition. These findings suggest that negative mood plays a role in the tendency to overeat, but only in the context of personally desirable food cues and for a subgroup of women with a history of disinhibited eating.
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Randomized Controlled Trial
Effect of weight loss intervention on the association between eating behaviour measured by TFEQ-18 and dietary intake in adults.
Associations between eating behaviour (cognitive restraint, emotional eating and uncontrolled eating) and dietary intake (energy, energy nutrients and fibre) were assessed in overweight or obese adults (body mass index >27 kg/m(2), n=49) before and after weight loss intervention in a randomized follow-up study lasting 18 months. Counselling was either intensive or short-term. Eating behaviour was assessed using the three-factor eating questionnaire-18 and dietary intake with 5-day food records at 0 and 18 months. ⋯ Cognitive restraint was associated with lower energy intake at 0 and 18 months (r=-0.34, r=-0.36, respectively) and higher intakes of carbohydrates (r=0.39), sucrose (r=0.33) and fibre (r=0.44) and a lower intake of fat (r=-0.43) at 18 months. Those with the highest cognitive restraint at 18 months had the lowest energy and fat intake, the highest carbohydrate and fibre intake and the greatest weight loss. The results suggest that enhancing cognitive restraint could be a target for improving weight loss counselling, although further evaluation of the causal relationship would be needed in order to find the best practices for enhancing cognitive restraint.
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Randomized Controlled Trial
Impact of exercise and dietary fatty acid composition from a high-fat diet on markers of hunger and satiety.
To compare the effects of both dietary fatty acid composition and exercise vs. sedentary conditions on circulating levels of hunger and satiety hormones. Eight healthy males were randomized in a 2 × 2 crossover design. The four treatments were 3 days of HF diets (50% of energy) containing high saturated fat (22% of energy) with exercise (SE) or sedentary (SS) conditions, and high monounsaturated fat (30% of energy) with exercise (UE) or sedentary (US) conditions. ⋯ VAS scores for hunger and fullness did not differ between any treatment but did correlate with ghrelin, leptin, and insulin. High saturated or unsaturated fat diets did not differ with respect to markers of hunger or satiety. Exercise decreased 24h leptin and insulin while increasing PYY regardless of FA composition.
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With more consumers purchasing meals outside the home, fast food products contribute substantially to daily energy intakes. Improving the nutrient composition of fast food would have significant health benefits. Nutrient content data for menu items provided by nine companies representing >90% of the fast food market in Australia were collected. ⋯ Differences were even greater per serve. The considerable variation in the nutrient content of comparable products suggests significant potential for reformulation. Even small improvements in composition could produce important health gains if implemented across all product categories by all companies in unison.