Eating behaviour and obesity

Wardle, Jane

doi:10.1111/j.1467-789x.2007.00322.x

Cited by 80 publications

(82 citation statements)

References 26 publications

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“…Low-income consumers are particularly concerned about the cost of food rather than its nutritive and health benefits and prefer low-cost foods rather than healthy foods (Hampson et al, 2009). The modern food transition and the widespread availability of highly palatable and low-cost food providing an 'obesogenic environment' have stimulated food intake, leading to energy intake beyond that required to balance energy expenditure (Wardle, 2007). Thus, although socio-economical factors play a predominant role in the emergence of feeding disorders, the sensorial characteristics of foods are also likely to be involved.…”

Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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“…Certainly, individual differences in response to food cues have been identified as risk factors for weight gain (Wardle, 2007), and notably TFEQ-D scores correlate positively with bodysize (Hays & Roberts, 2008;Lawson et al, 1995). Women scoring high on TFEQ-D may seek hedonic rewards as a means of affect regulation (Wilkinson, Rowe, Bishop, & Brunstrom, 2010), and this could underlie their enhanced sensitivity to odor-sweet learning.…”

Section: Introductionmentioning

confidence: 99%

Smelling the goodness: Sniffing as a behavioral measure of learned odor hedonics.

Yeomans¹,

Prescott²

2016

Journal of Experimental Psychology: Animal Learning and Cogniti

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Pairing an odor and taste can change ratings of the odor's perceptual and hedonic characteristics. Behavioral indices of such changes are lacking and here we measured sniffing to assess learned changes in odor liking due to pairing with sweet and bitter tastes. Participants were divided on their liking for sweetness, as well as dietary disinhibition (TFEQ-D scale), both of which influence hedonic odor-taste learning. In sweet likers, both sniff duration and peak amplitude increased for the sweet-paired odor.Sniff magnitude decreased for sweet-and quinine-paired odors in sweet-dislikers, and sweet likers smelling the quinine-paired odor. In sweet-likers, liking for the sweet-paired odor increased with both TFEQ-D score and hunger, and sniff magnitude with TFEQ-D only. There were no predictors of changes in response to the quinine-paired odor. Brief co-experience of odors with sweet tastes can lead therefore to measurable changes in sniffing, providing a novel behavioral index of odor liking.

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“…Hunger, external responsiveness, satiety sensitivity and emotional eating are aspects of appetite that have been shown to be associated with adiposity (Van Strien et al, 1985;Barkeling et al, 1992;Epstein et al, 1996;Braet and Van Strien, 1997;Jansen et al, 2003;Wardle, 2006;Wardle, 2007). Modest continuity in 'eating in the absence of hunger' (Fisher and Birch, 2002) and dietary restraint (Marchi and Cohen, 1990;Shunk and Birch, 2004) have been reported in childhood.…”

Section: Introductionmentioning

confidence: 99%

Continuity and stability of eating behaviour traits in children

et al. 2007

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Objective: To discover whether eating behaviour traits show continuity and stability over childhood. Subjects/Methods: Mothers of 428 twin children from the Twins Early Development Study participated in a study of eating and weight in 1999 when the children were 4 years old. Families were contacted again in 2006 when the children were aged 10 years, with complete data on 322 children; a response rate of 75%. At both times, mothers completed the Child Eating Behaviour Questionnaire (CEBQ) for each child. Continuity was assessed with correlations between scores at the two time points, and stability by changes in mean scores over time.Results: For all CEBQ subscales, correlations between the two time points were highly significant (P-values o0.001). For satiety responsiveness, slowness in eating, food responsiveness, enjoyment of food, emotional overeating and food fussiness, correlations ranged from r ¼ 0.44 to 0.55, with lower continuity for emotional undereating (r ¼ 0.29). Over time, satiety responsiveness, slowness in eating, food fussiness, and emotional undereating decreased, while food responsiveness, enjoyment of food and emotional overeating increased. Conclusions: Eating behaviours, including those associated with a tendency to overeat, emerge early in the developmental pathway and show levels of individual continuity comparable to stable personality traits. Appetitive traits related to higher satiety tended to decrease with maturation, while those associated with food responsiveness tended to increase. This pattern is consistent with strong tracking of body mass index alongside a progressive increase in the risk of obesity.

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Eating behaviour and obesity

Cited by 80 publications

References 26 publications

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Smelling the goodness: Sniffing as a behavioral measure of learned odor hedonics.

Continuity and stability of eating behaviour traits in children

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