Eating when empty is good for your health

Lovell-Smith, David; Kenealy, Tim; Buetow, Stephen

doi:10.1016/j.mehy.2010.02.013

Cited by 4 publications

(2 citation statements)

References 69 publications

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“…The dimensions most frequently cited were sensory experiences, social experiences, food characteristics besides sensory attributes, food preparation process, novelty, variety, mindful eating, visceral eating, place where food is eaten, and memories associated with eating. This way to conceptualize eating pleasure is much broader than those found in previous reviews, which usually address only one or two dimensions of eating pleasure [163][164][165][166][167][168]. It is interesting to note that several similarities exist between this broader way to conceptualize eating pleasure and key dimensions we gathered in a study we recently conducted.…”

Section: Discussionmentioning

confidence: 91%

Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health

et al. 2020

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The aims of this review were to map and summarize data currently available about 1) key dimensions of eating pleasure; 2) associations of eating pleasure, and its key dimensions, with dietary and health outcomes and 3) the most promising intervention strategies using eating pleasure to promote healthy eating. Using the scoping review methodology, a comprehensive search of the peer-reviewed literature (Medline, PsycInfo, Embase, ERIC, Web of Science, CINAHL, ABI/Inform global and Sociology Abstract) and of the grey literature (ProQuest Dissertations & Theses and Google) was carried out by two independent reviewers. We included 119 of the 28,908 studies found. In total, 89 sub-dimensions of eating pleasure were grouped into 22 key dimensions. The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). Forty-five studies, mostly cross-sectional (62.2%), have documented links between eating pleasure and dietary and/or health outcomes. Most studies (57.1%) reported favorable associations between eating pleasure and dietary outcomes. For health outcomes, results were less consistent. The links between eating pleasure and both dietary and health outcomes varied according to the dimensions of eating pleasure studied. Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. Thus, eating pleasure may be an ally in the promotion of healthy eating. However, systematically developed, evidence-based interventions are needed to better understand how eating pleasure may be a lever for healthy eating.

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Section: Discussionmentioning

confidence: 91%

Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health

et al. 2020

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“…Lovell-Smith et al sought to define the subjective hunger experience precisely and hence help people to differentiate between hunger and other experiences 17. Building on the early work of Cannon and his contemporaries, hunger was identified as two sets of subjective experiences.…”

Section: Identifying Hungermentioning

confidence: 99%

Hunger can be taught: Hunger Recognition regulates eating and improves energy balance

Ciampolini¹,

Lovell-Smith²,

Kenealy³

et al. 2013

IJGM

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A set of spontaneous hunger sensations, Initial Hunger (IH), has been associated with low blood glucose concentration (BG). These sensations may arise pre-meal or can be elicited by delaying a meal. With self-measurement of BG, subjects can be trained to formally identify and remember these sensations (Hunger Recognition). Subjects can then be trained to ensure that IH is present pre-meal for most meals and that their pre-meal BG is therefore low consistently (IH Meal Pattern). IH includes the epigastric Empty Hollow Sensation (the most frequent and recognizable) as well as less specific sensations such as fatigue or light-headedness which is termed inanition. This report reviews the method for identifying IH and the effect of the IH Meal Pattern on energy balance. In adults, the IH Meal Pattern has been shown to significantly decrease energy intake by one-third, decrease preprandial BG, reduce glycosylated hemoglobin, and reduce insulin resistance and weight in those who are insulin resistant or overweight. Young children as well as adults can be trained in Hunger Recognition, giving them an elegant method for achieving energy balance without the stress of restraint-type dieting. The implications of improving insulin sensitivity through improved energy balance are as wide as improving immune activity.

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Pleasure: An under-utilised ‘P’ in social marketing for healthy eating

Pettigrew

2016

Appetite

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Eating when empty is good for your health

Cited by 4 publications

References 69 publications

Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health

Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health

Hunger can be taught: Hunger Recognition regulates eating and improves energy balance

Pleasure: An under-utilised ‘P’ in social marketing for healthy eating

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