The Effect of Pre-exposure to Food Cues on the Eating Behavior of Restrained and Unrestrained Eaters

Fedoroff, Ingri D.C.; Polivy, Janet; Herman, C. Peter

doi:10.1006/appe.1996.0057

Cited by 420 publications

(389 citation statements)

References 41 publications

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“…Other research has shown that perceptions of healthiness and satiating capacity influence weight management (Carels et al 2006). Furthermore, individuals attempting to restrict food intake might be most vulnerable to overeat foods rated with high enjoyment (Fedoroff, Polivy & Herman, 1997). Therefore, we were interested to examine whether there were any differences in the extent dieters and non-dieters perceived foods in terms of their potential for overconsumption.…”

Section: Perceived Attributesmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

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Consumer perceptions of food (for example, how filling or healthy) influence eating behaviour and appetite control. Therefore approaches to understand the global nutritional attributes of foods that predict the strength of consumer perceptions are of academic and commercial interest. The current research describes the development of a flexible platform for systematically mapping the global nutritional attributes of foods (both objective and perceived) to consumer perceptions of those foods. The platform consists of a database of standardised UK food images (currently n = 300), linked to a catalogue of detailed perceptual, nutritional, sensory, cost, and psychological informationThe platform also incorporates demographic and psychometric questionnaires to examine the importance of nutritional attributes on consumer perceptions within or between relevant target groups. In the current study, the platform was applied to a sample of dieting and non-dieting British men and women (n = 887) to examine the global attributes of a subset of foods (n = 75) and their association with successful weight management (i.e. supportive of weight loss, weight loss maintenance or prevention of weight gain). Generalised linear models identified energy density, cost (£/kcal), perceived energy content and satiating capacity as the main -management food. Additionally, pleasantness, and desire not to (over) eat were uniquely associated ; pleasantness was positively associated with weight management and desire to eat was negatively associated with weight management. Therefore, global nutritional attributes of foods can predict and distinguish the extent This platform will be extended to increase the variety of foods and specificity of nutritional attributes in the database suitable for a range of commercial, academic or clinical research applications.

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Section: Perceived Attributesmentioning

confidence: 99%

Associations between nutritional properties of food and consumer perceptions related to weight management

Buckland

Dalton

Stubbs

et al. 2015

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…Recently, studies have focused on the effects of exposure to the sight and smell of food. [6][7][8][9] In humans, 'food-cue exposure' can have a profound effect on our motivation and physiological preparedness to eat. Indeed, even brief exposure to the sight and smell of food increases reported hunger 7,8,10,11 and initiates 'cephalic phase responses,' including release of insulin and changes in salivation, heart rate, gastric activity and blood pressure.…”

Section: Introductionmentioning

confidence: 99%

“…We suggest that this issue merits attention because recent research indicates that cue exposure promotes the selection of larger portion sizes, 7 and it increases the amount of food that is consumed in a meal. [6][7][8] Previous research has explored associations between obesity and salivary reactivity. For example, Jansen et al 9 reported differences between overweight and lean children regarding food intake and the correspondence between food intake and salivation, after food-cue exposure.…”

Section: Introductionmentioning

confidence: 99%

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‘I just can’t help myself’: effects of food-cue exposure in overweight and lean individuals

2010

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Objective: Even brief exposure to the sight and smell of food has been shown to increase reported appetite, initiate 'cephalic phase responses,' and increase planned and actual consumption. This experiment tested the hypothesis that overweight individuals are especially sensitive to these established effects of food-cue exposure. Design: Overweight (n ¼ 52) and normal-weight (n ¼ 52) participants were exposed to the sight and smell of a 'cued' food (pizza) for 60 s. Before and after this period, we assessed salivation, prospective (planned) portion size, and desire to eat pizza and other 'non-cued' foods. Participants were then offered ad libitum access to pizza. Results: Consistent with previous studies, food-cue exposure increased rated hunger and desire to eat, increased prospective portion size of all savory foods, and increased salivation. In overweight individuals, cue exposure (i) elicited a significantly greater salivary response and, (ii) evoked a significantly greater increase in desire to eat both the cued food and another non-cued food. Conclusion: After cue exposure, overweight individuals experience a greater motivation to consume food but do not desire or consume greater amounts of food. These findings are consistent with evidence that snacking and meal variability predict weight gain and they expose 'cue reactiveness' as a potential predisposing factor for overweight.

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“…The sense of smell has been shown to increase appetite and food intake in restrained eaters [1][2][3] and, in case reports, people with a diminished sense of taste and smell have associated weight loss. 4,5 In addition, the decline in weight with aging has been partially attributed to the normal age-related decline in the taste and smell senses, 6,7 and patients with anorexia have been shown to have a diminished sense of smell.…”

Section: Introductionmentioning

confidence: 99%

Using intranasal lidocaine to reduce food intake

et al. 2006

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Objective: Develop a dose-response curve for the effect of intranasal lidocaine on food intake. Design: Healthy obese subjects had food intake, ratings of hunger, desire to eat, craving and fullness measured at lunch after an overnight fast. Four treatments were given as nose drops (0.5-0.6 ml per nostril) 5 min before the meal in a double-blind manner with a four period crossover design including a 7-day washout between periods. The treatments were saline, 2.5, 10 and 25 mg lidocaine per nostril. The order of administration was randomly assigned to each subject. Electrocardiograms, vital signs, chemistry panels, complete blood counts (CBC) and nasal inspections were carried out before and after each dose. Subjects: Forty-seven subjects were screened, 34 were randomized and 20 subjects completed all four study periods in the trial. The subjects were 39712.5 (s.d) years of age, had a weight of 91713.0 kg, a height of 167710.3 cm, 56% were women, 47% were African-American and 53% were Caucasian. Measurements: Food intake, rating of hunger, desire to eat, craving and fullness are measures of efficacy. Adverse events, electrocardiograms, vital signs, chemistry panels, nasal inspections, CBC and physical exams are measures of safety. Results: The mean reduction in food intake vs saline control in the 20 subjects completing all four study periods was 3.377% (s.d), 4.278.5% and 7.477.3% in the 2.5 mg, 10 and 25 mg per nostril groups, respectively (P ¼ NS). Hunger and desire to eat in subjects who completed at least one study period decreased dose dependently (Po0.03, at the 25 mg per nostril dose). There were no clinically significant changes in safety measures, electrocardiograms, vital signs, chemistry panels, CBC or nasal inspections. Conclusion: Intranasal lidocaine reduced hunger and the desire to eat, but this did not translate into a significant reduction in food intake suggesting that intranasal lidocaine will not have value in treating obesity.

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The Effect of Pre-exposure to Food Cues on the Eating Behavior of Restrained and Unrestrained Eaters

Cited by 420 publications

References 41 publications

Associations between nutritional properties of food and consumer perceptions related to weight management

Associations between nutritional properties of food and consumer perceptions related to weight management

‘I just can’t help myself’: effects of food-cue exposure in overweight and lean individuals

Using intranasal lidocaine to reduce food intake

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