Learned food aversions: A family study

Mattes, Richard D.

doi:10.1016/0031-9384(91)90536-w

Cited by 62 publications

(18 citation statements)

References 21 publications

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“…Solid foods may generally evoke stronger behavioral responses and may be more salient when consumed in isolation. There is evidence that texture is an important dimension of sensory specific satiety (47), solid foods are expected to be more satiating prior to ingestion (20) and solid foods are more common targets of food aversion learning (48). …”

Section: Discussionmentioning

confidence: 99%

Effects of Food Form and Timing of Ingestion on Appetite and Energy Intake in Lean Young Adults and in Young Adults with Obesity

Mattes¹,

Campbell²

2009

Journal of the American Dietetic Association

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Objective-Overweight and obesity have been attributed to increased eating frequency and the size of eating events. This study explored the influence of the timing of eating events and food form on appetite and daily energy intake.Design-Cross-over, clinical intervention where participants consumed 300 kcal loads of a solid (apple), semi-solid (apple sauce) and beverage (apple juice) at a meal or 2 hours later (snack).Subjects-Twenty normal weight (body mass index -BMI=22.6±1.8kg/m 2 ) and 20 obese (BMI=32.3±1.5kg/m 2 ) adults. There were 10 males and 10 females within each BMI group.Measurements-On 6 occasions, participants reported to the laboratory at their customary midday meal time. Appetite questionnaires and motor skills tests were completed upon arrival and at 30min intervals for the 2 hours participants were in the laboratory and at 30min intervals for 4 hours after leaving the laboratory. Diet recalls were collected the next day. Data were collected between January of 2006 and June of 2007.Results-Whether consumed with a meal or alone as a snack, the beverage elicited the weakest appetitive response, the solid food form elicited the strongest appetitive response and the semi-solid response was intermediate. The appetite shift was greatest for the solid food when consumed as a snack. The interval between test food consumption and the first spontaneous eating event >100 kcal was shortest for the beverage. No significant treatment effects were observed for test day energy intake or between lean and obese individuals.Conclusion-Based on the appetitive findings, consumption of an energy-yielding beverage either with a meal or as a snack poses a greater risk for promoting positive energy than macronutrientmatched semi-solid or solid foods consumed at these times.

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Section: Discussionmentioning

confidence: 99%

Effects of Food Form and Timing of Ingestion on Appetite and Energy Intake in Lean Young Adults and in Young Adults with Obesity

Mattes¹,

Campbell²

2009

Journal of the American Dietetic Association

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“…The most powerful example of such learning in adults is the development of prompt and persistent dislikes or aversions to specific sensory qualities or foods which occur when they are associated with negative outcomes, particularly nausea and gastrointestinal upset (Pelchat & Rozin, 1982). A large proportion of individuals report at least one strong food aversion, and these aversions may be directed at a wide variety of common foods (Garr & Stunkard, 1974;Mattes, 1991). When adults recall the origins of an aversion, it is often described as having a long history, perhaps several decades.…”

Section: If Learning Can Take Place It Probably Willmentioning

confidence: 99%

Food choice and intake: the human factor

Mela

1999

Proc. Nutr. Soc.

150

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Human perceptions and selection of food are derived from the prevailing and momentary food, agro-economic and cultural environment, cognitive and biological characteristics of individuals, and the real and perceived intrinsic and extrinsic attributes of foods themselves. The range of items typically chosen and consumed within a given population is largely determined by interaction of the external environmental context with guiding sets of implicit and explicit social and psychobiological 'rules'. Within the rather broad limits of biology, individual food choices and intake behaviours relate to and reflect aspects of food availability, existing habitual behaviours, learning mechanisms, and individual beliefs and expectations. Many of the relevant features of these variables are uniquely human, together determining what is 'food', when, how, by and with whom it is chosen and eaten, and in what quantities. They also provide the opportunities for individuals to establish and maintain a relatively stable set of culturally and biologically determined affective responses ('likes') and intake behaviours. Understanding of the potential contribution of these influences under different conditions can serve to explain many of the observed characteristics of human eating, and highlight potential avenues for intervention.

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“…Dört-altı aydan ek gıdaya başlanması, gastrointestinal sistem maturasyonu yeterli olmadığından gastrointestinal rahatsızlık ve besin alerjisi riskinini arttırır. Bu durumun çocuklarda ileride yeni ve çeşitli gıda alımında sorunlara yol açtığına dair çeşitli çalışmalar mevcuttur (11)(12)(13) . Çalışmamızda iki grup arasında ek gıdaya baş-lama zamanları arasında fark yoktu fakat iştahsız çocukların katı gıda ile beslenmeye, sofrada diğer aile bireyleri ile ortak yemek yemeye geç başladıkla-rı bulundu.…”

Section: Discussionunclassified

Are Parents Right? The Evaluation of Risk Factors And Growth in Poor Appetite Child

Bıcılıoğlu¹,

Eliaçık²,

Astarcıoğlu³

et al. 2015

Behcet Uz Cocuk Hast Derg

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ÖZETAmaç: Ailede ciddi kaygılara yol açan iştahsızlık, sık karşılaşılan önemli bir sorundur. Bu olgu-kontrol çalışmasıyla; ailesi tarafından "iştahsız" olarak tanımlanan çocukların büyüme ve gelişmesini, beslenmeyi etkileyen faktörleri ve iştahsızlık için risk faktörlerini irdeledik. Yöntemler: Olgu grubunu (n=147) iştahsızlık ile başvuran kronik hastalığı olmayan 2-12 yaşları arasındaki çocuklar, kontrol grubunu (n=59) akut üst solunum yolu enfeksiyonu nedeniyle başvuran sağlıklı çocuklar oluşturdu. Bulgular: Hasta grubunun; boy ve kilo persentilleri anlamlı ölçüde daha düşük, hane halkı geliri daha az, sadece anne sütü ile beslenme süresi 6 aydan kısa (p<0,05) ve katı gıdaya başlama zamanı daha geçti. Annenin örgün eğitim almaması, kısa süreli anne sütü alımı, katı gıdaya geç başlanması iştahsızlık riskini arttırırken; büyük aile yapısı ve gelir düzeyi yüksekliği koruyucu faktörlerdi. Sonuç: Özellikle sosyoekonomik düzeyi düşük bölgelerde yapılan beslenme hataları-nın çocukların iştahsız olmasında önemli olduğunu ve bu konuda ailelere daha fazla destek olunması gerektiği sonucuna varıldı. Bu nedenle iştahsızlık nedeniyle başvuran çocuklar dikkatle değerlendirilmeli ve ailenin çocuğun beslenme ve büyümesi ile ilgili kaygıları gözardı edilmemelidir.Anahtar kelimeler: İştahsızlık, çocuk, aile ABSTRACT Objective: Poor appetite is an important and frequently encountered problem which leads to serious concerns in the family. In this case-control study, we examined the risk factors affecting nutrition, growth and development for the children who is described as 'having poor appetite' by the family. Methods: The patient group consisted of children between 2-12 years of age (n=147) who admitted with poor appetite without any chronic disease, and the control group (n=59) consisted of healthy children admitted with acute upper respiratory tract infection. Results: In the patient group; height, weight percentiles, and household income were significantly lower, duration of only breastfeeding was less than 6 months and starting time for intake of solid foods was delayed (p<0.05). Specific training received by the mother, short-term breastfeeding, delayed switch to solid food intake increase the risk poor appetite, however large family structure and high income level are protective factors. Conclusion:In particular, mistakes in child feeding in regions with lower socio-economic level are important factors in the development of anorexia in children and it was concluded that more support should be provided for the families with anorectic children. Therefore, children who suffer from anorexia needs a careful evaluation and the family's concerns should not be ignored.

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Learned food aversions: A family study

Cited by 62 publications

References 21 publications

Effects of Food Form and Timing of Ingestion on Appetite and Energy Intake in Lean Young Adults and in Young Adults with Obesity

Effects of Food Form and Timing of Ingestion on Appetite and Energy Intake in Lean Young Adults and in Young Adults with Obesity

Food choice and intake: the human factor

Are Parents Right? The Evaluation of Risk Factors And Growth in Poor Appetite Child

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