- Email: [email protected]
Prospective association between liking for fat, sweet and salt and obesity risk in French adults
Abstracts / Appetite 107 (2016) 677e694
food choice. We performed a study to test the hypothesis that goal priming affects food choices through an attentional mechanism. Specifically, we suggest that the increased mental accessibility of the dieting goal caused by the goal prime steers attention towards goal-congruent products, which in turn increases the likelihood of choosing goal-congruent products. In this eye-tracking experiment, 125 participants chose between high and low energy food products in a realistic online supermarket task while their eye movements were recorded with an eye-tracker. Half of participants were primed with a health and dieting goal, and the other half were exposed to a control prime. We found that the health goal prime increased low energy food choices and decreased high energy food choices (p < 0.05). Furthermore, the health goal prime resulted in proportionally longer total dwell times on low energy food products (p < 0.05), and this effect mediated the goal priming effect on choices. This suggests that the effect of priming on consumer choice might originate from an increase in attention for prime-congruent items. Our study supports the effectiveness of health goal priming interventions in promoting healthy eating and opens directions for research on other behavioral interventions that steer attention towards healthy foods. DIETARY RESTRAINT BUT NOT BMI STATUS IMPACTS SELF-SELECTED PORTION SIZE FOR PREPARED MEALS AMONG US WOMEN Rytz, Ciara n G. Forde, Nathalie Martin. Nestl David Labbe, Andre e Research Centre, 1000 Lausanne 26, Switzerland E-mail address: [email protected] (D. Labbe).
The rise of obesity prevalence has been partly attributed to the increase of food and beverage portion size. In this context, the first objective of this study was to understand whether overweight people self-selected larger portion sizes than normal-weight people and the role of dietary restraint in portion size selection. The second objective was to measure the respective contribution of expected satiation and liking on selfselected portion size in relation to participants’ body weight status and dietary restraint level. The foods that were used as stimuli for the current comparison were restricted to fifteen frozen savoury prepared meals. A sample of 300 US adult women from 18 to 55 years and consumers of the product category rated their expected satiation, expected liking and selected their ideal portion size using a computer-based food photograph task. Each individual’s dietary restraint was assessed using the Dutch Eating Behaviour Questionnaire. Participants’ weight and height were measured for BMI calculation. The ideal portion size (kcal) selected for each of the 15 meals was not significantly impacted by participant BMI status but was significantly larger among participants with the lower dietary restraint. Independently of BMI status and dietary restraint level, the lower the expected satiation for a prepared meal, the larger the selfselected portion size. For the first time we showed among a large number of participants with BMI distribution representative of the US female population that self-selected meal portion size was not impacted by weight status.
685
an attention (RVIP) and choice reaction time task were performed individually and simultaneously to assess the effects of cognitive load on other cognitive domains. No significant effects of water consumption were observed specifically for PM performance, however, reaction time for all targets during the n-back task (PM & working memory) were significantly faster following still water. In addition, the worsening of RVIP reaction times during simultaneous task performance was attenuated by consumption of still water. In conclusion, these findings suggest that consumption of still water may benefit performance when cognitive demand is high, for example, when performing two tasks simultaneously. Interestingly, such benefits were not observed for carbonated water. PROSPECTIVE ASSOCIATION BETWEEN LIKING FOR FAT, SWEET AND SALT AND OBESITY RISK IN FRENCH ADULTS , K. Castetbon, A. Deglaire, P. Schlich, S. Pe neau, S. Hercberg, C. A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me ). E-mail address: [email protected] (A. Lampure
Individual sensory liking appears to be an important determinant of dietary intake and may consequently influence weight status. Crosssectional studies have shown positive association between fat liking and weight status and equivocal results regarding salt and sweet liking. The aim was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity, and the mediating effect of dietary intake. Liking scores and dietary data were collected at baseline by questionnaire and 24 h records respectively, and self-reported anthropometric data were collected during 5 years in 24,776 French adults participating in study. Associations between quartiles of liking for the NutriNet-Sante fat, sweet or salt and obesity risk and the mediating effect of diet were assessed by multivariate Cox proportional hazards models stratified by gender, adjusted for sociodemographic and lifestyle factors. In both genders, sensory liking for fat was associated with an increased risk of obesity (men: HRQ4vs.Q1 ¼ 2.39 (95% CI 1.39,4.11), women: HRQ4vs.Q1 ¼ 2.02 (1.51,2.71)) and dietary intake substantially explained this relationship. Sensory liking for sweet was associated with a decreased risk of obesity (men: HRQ4vs.Q1 ¼ 0.51 (0.31,0.83), women: HRQ4vs.Q1 ¼ 0.72 (0.54, 0.96)). No significant association between salt liking and the risk of obesity was found. Unlike sweet and salt liking, higher liking for fat appears to be a major risk factor of obesity, largely explained by dietary intake. Our findings emphasize the need to centrally position sensory liking in obesity prevention. VARIATION OF CORRELATIONS BETWEEN LIKING FOR FAT, SWEET AND SALT MEASURED BY QUESTIONNAIRE OR BY SENSORY TESTS ACCORDING TO SOCIAL DESIRABILITY BIAS , K. Castetbon, A. Deglaire, P. Schlich, S. Pe neau, S. Hercberg, C. A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me ). E-mail address: [email protected] (A. Lampure
DO THE EFFECTS OF HYDRATION ON COGNITIVE FUNCTION VARY AS A FUNCTION OF COGNITIVE LOAD? Daniel Lamport, Gabrielle May, Katie L. Barfoot, Lena Azbel-Jackson, David T. Field, Claire M. Williams, Laurie T. Butler, Judi E. Ellis. School of Psychology and Clinical Language Sciences, Whiteknights, University of Reading, UK E-mail address: [email protected] (D. Lamport).
Previously, we have reported that consumption of water has acute benefits for prospective memory (PM) when performing an n-back working memory task, although the focal cues were different for the PM and nback components of the task. In the present study, the aim was to explore whether these benefits were specific to PM, or rather were a function of the increased cognitive load required when attending to two tasks simultaneously with the same focal cue. Sixty healthy young adults aged 18e23 (M ¼ 20, SD ¼ 3.3) consumed 500 ml of either still, carbonated, or no water. PM and attention were assessed using an n-back task 25 minutes post-consumption, whereby the stimulus letter provided a cue for both the working memory and PM components of the task. In addition,
The sensations of sweet, salt and fat contribute to food hedonics. However, overconsumption of the corresponding nutrients is a risk for health. Assessing overall liking for these sensations is of interest to better understand determinants of dietary behaviors in the general population. To this end, specific questionnaire (PrefQuest n ¼ 40,000) and sensory tests (PrefSens n ¼ 557) were developed and compared. Social desirability (SD), the tendency of respondents to answer questions in a socially acceptable manner, can influence answers in questionnaire. The aim was to estimate correlations between liking scores in the PrefQuest and the PrefSens according to the SD levels. Liking scores for fat, sweet and salt were collected by PrefQuest and PrefSens, and SD score was collected by the question study. SD score was naire DS36 in 203 participants to the NutriNet-Sante divided into quartiles in order to define SD levels. Pearson correlations stratified by SD quartiles were conducted on liking scores from PrefQuest and PrefSens. Correlations between PrefQuest and PrefSens without SD were r ¼ 0.28 p<0.0001 for fat, r ¼ 0.50 p<0.0001 for sweet and r ¼ 0.48 p<0.0001 for salt. Stratified by SD quartiles, significant correlations were found for fat liking in the two first quartiles of SD (SDQ1 r ¼ 0.45 p<0.0001, SDQ2 r ¼ 0.29 p ¼ 0.046) but were non-significant in the two last.
food choice. We performed a study to test the hypothesis that goal priming affects food choices through an attentional mechanism. Specifically, we suggest that the increased mental accessibility of the dieting goal caused by the goal prime steers attention towards goal-congruent products, which in turn increases the likelihood of choosing goal-congruent products. In this eye-tracking experiment, 125 participants chose between high and low energy food products in a realistic online supermarket task while their eye movements were recorded with an eye-tracker. Half of participants were primed with a health and dieting goal, and the other half were exposed to a control prime. We found that the health goal prime increased low energy food choices and decreased high energy food choices (p < 0.05). Furthermore, the health goal prime resulted in proportionally longer total dwell times on low energy food products (p < 0.05), and this effect mediated the goal priming effect on choices. This suggests that the effect of priming on consumer choice might originate from an increase in attention for prime-congruent items. Our study supports the effectiveness of health goal priming interventions in promoting healthy eating and opens directions for research on other behavioral interventions that steer attention towards healthy foods. DIETARY RESTRAINT BUT NOT BMI STATUS IMPACTS SELF-SELECTED PORTION SIZE FOR PREPARED MEALS AMONG US WOMEN Rytz, Ciara n G. Forde, Nathalie Martin. Nestl David Labbe, Andre e Research Centre, 1000 Lausanne 26, Switzerland E-mail address: [email protected] (D. Labbe).
The rise of obesity prevalence has been partly attributed to the increase of food and beverage portion size. In this context, the first objective of this study was to understand whether overweight people self-selected larger portion sizes than normal-weight people and the role of dietary restraint in portion size selection. The second objective was to measure the respective contribution of expected satiation and liking on selfselected portion size in relation to participants’ body weight status and dietary restraint level. The foods that were used as stimuli for the current comparison were restricted to fifteen frozen savoury prepared meals. A sample of 300 US adult women from 18 to 55 years and consumers of the product category rated their expected satiation, expected liking and selected their ideal portion size using a computer-based food photograph task. Each individual’s dietary restraint was assessed using the Dutch Eating Behaviour Questionnaire. Participants’ weight and height were measured for BMI calculation. The ideal portion size (kcal) selected for each of the 15 meals was not significantly impacted by participant BMI status but was significantly larger among participants with the lower dietary restraint. Independently of BMI status and dietary restraint level, the lower the expected satiation for a prepared meal, the larger the selfselected portion size. For the first time we showed among a large number of participants with BMI distribution representative of the US female population that self-selected meal portion size was not impacted by weight status.
685
an attention (RVIP) and choice reaction time task were performed individually and simultaneously to assess the effects of cognitive load on other cognitive domains. No significant effects of water consumption were observed specifically for PM performance, however, reaction time for all targets during the n-back task (PM & working memory) were significantly faster following still water. In addition, the worsening of RVIP reaction times during simultaneous task performance was attenuated by consumption of still water. In conclusion, these findings suggest that consumption of still water may benefit performance when cognitive demand is high, for example, when performing two tasks simultaneously. Interestingly, such benefits were not observed for carbonated water. PROSPECTIVE ASSOCIATION BETWEEN LIKING FOR FAT, SWEET AND SALT AND OBESITY RISK IN FRENCH ADULTS , K. Castetbon, A. Deglaire, P. Schlich, S. Pe neau, S. Hercberg, C. A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me ). E-mail address: [email protected] (A. Lampure
Individual sensory liking appears to be an important determinant of dietary intake and may consequently influence weight status. Crosssectional studies have shown positive association between fat liking and weight status and equivocal results regarding salt and sweet liking. The aim was to investigate the prospective association between liking for fat, sweet and salt and the onset of obesity, and the mediating effect of dietary intake. Liking scores and dietary data were collected at baseline by questionnaire and 24 h records respectively, and self-reported anthropometric data were collected during 5 years in 24,776 French adults participating in study. Associations between quartiles of liking for the NutriNet-Sante fat, sweet or salt and obesity risk and the mediating effect of diet were assessed by multivariate Cox proportional hazards models stratified by gender, adjusted for sociodemographic and lifestyle factors. In both genders, sensory liking for fat was associated with an increased risk of obesity (men: HRQ4vs.Q1 ¼ 2.39 (95% CI 1.39,4.11), women: HRQ4vs.Q1 ¼ 2.02 (1.51,2.71)) and dietary intake substantially explained this relationship. Sensory liking for sweet was associated with a decreased risk of obesity (men: HRQ4vs.Q1 ¼ 0.51 (0.31,0.83), women: HRQ4vs.Q1 ¼ 0.72 (0.54, 0.96)). No significant association between salt liking and the risk of obesity was found. Unlike sweet and salt liking, higher liking for fat appears to be a major risk factor of obesity, largely explained by dietary intake. Our findings emphasize the need to centrally position sensory liking in obesity prevention. VARIATION OF CORRELATIONS BETWEEN LIKING FOR FAT, SWEET AND SALT MEASURED BY QUESTIONNAIRE OR BY SENSORY TESTS ACCORDING TO SOCIAL DESIRABILITY BIAS , K. Castetbon, A. Deglaire, P. Schlich, S. Pe neau, S. Hercberg, C. A. Lampure jean. EREN, UFR SMBH 74 rue Marcel Cachin, 93017 Bobigny, France Me ). E-mail address: [email protected] (A. Lampure
DO THE EFFECTS OF HYDRATION ON COGNITIVE FUNCTION VARY AS A FUNCTION OF COGNITIVE LOAD? Daniel Lamport, Gabrielle May, Katie L. Barfoot, Lena Azbel-Jackson, David T. Field, Claire M. Williams, Laurie T. Butler, Judi E. Ellis. School of Psychology and Clinical Language Sciences, Whiteknights, University of Reading, UK E-mail address: [email protected] (D. Lamport).
Previously, we have reported that consumption of water has acute benefits for prospective memory (PM) when performing an n-back working memory task, although the focal cues were different for the PM and nback components of the task. In the present study, the aim was to explore whether these benefits were specific to PM, or rather were a function of the increased cognitive load required when attending to two tasks simultaneously with the same focal cue. Sixty healthy young adults aged 18e23 (M ¼ 20, SD ¼ 3.3) consumed 500 ml of either still, carbonated, or no water. PM and attention were assessed using an n-back task 25 minutes post-consumption, whereby the stimulus letter provided a cue for both the working memory and PM components of the task. In addition,
The sensations of sweet, salt and fat contribute to food hedonics. However, overconsumption of the corresponding nutrients is a risk for health. Assessing overall liking for these sensations is of interest to better understand determinants of dietary behaviors in the general population. To this end, specific questionnaire (PrefQuest n ¼ 40,000) and sensory tests (PrefSens n ¼ 557) were developed and compared. Social desirability (SD), the tendency of respondents to answer questions in a socially acceptable manner, can influence answers in questionnaire. The aim was to estimate correlations between liking scores in the PrefQuest and the PrefSens according to the SD levels. Liking scores for fat, sweet and salt were collected by PrefQuest and PrefSens, and SD score was collected by the question study. SD score was naire DS36 in 203 participants to the NutriNet-Sante divided into quartiles in order to define SD levels. Pearson correlations stratified by SD quartiles were conducted on liking scores from PrefQuest and PrefSens. Correlations between PrefQuest and PrefSens without SD were r ¼ 0.28 p<0.0001 for fat, r ¼ 0.50 p<0.0001 for sweet and r ¼ 0.48 p<0.0001 for salt. Stratified by SD quartiles, significant correlations were found for fat liking in the two first quartiles of SD (SDQ1 r ¼ 0.45 p<0.0001, SDQ2 r ¼ 0.29 p ¼ 0.046) but were non-significant in the two last.