Search Results (122)

Background/Objectives: Several randomized controlled trials have found that dietary interventions promoting self-guided shifts away from ultra-processed foods (UPFs) and toward minimally processed, nutrient-dense foods may alleviate depressive symptoms. However, translating these interventions into scalable and sustainable real-world approaches remains a key challenge. Adopting a minimally processed dietary pattern requires sustained effort (e.g., meal planning, shopping, and preparation) within environments where UPFs are pervasive and convenient. These demands may be especially burdensome for individuals experiencing depressive symptoms. Consequently, interventions that rely heavily on individual effort may be difficult to maintain. Commercial meal delivery services may offer a structural solution by reducing logistical and cognitive barriers to dietary change, yet little is known about how individuals with depressive symptoms experience this approach. Methods: In a parent study, we conducted a randomized pilot study of a meal delivery service designed to provide minimally processed meals to adults with moderate to moderately severe depressive symptoms; here we report qualitative findings from post-intervention interviews with participants assigned to the meal delivery condition (n = 20). Results: Participants appreciated reductions in preparatory effort and mental load, which supported adherence. Dietary changes were also linked to improved mood through increased energy, mood stability, and more positive self-evaluation. However, social settings were a near-universal barrier, and acceptability depended on palatability, compatibility with personal preferences, and perceived autonomy. Several participants also described a temporal adjustment process (early cravings/withdrawal followed by adaptation). Conclusions: Overall, these findings suggest participant-informed priorities for future testing and refinement of scalable meal delivery interventions for depression, including personalization and choice, quality control, and support for social and withdrawal-related challenges. Full article

Background: Numerous gene variants are linked to an individual’s propensity to become overweight or obese. A commonly studied gene variant is the FTO single-nucleotide polymorphism (SNP) rs9939609. The FTO risk (A/-) allele associated with this SNP is linked with increased body fat percentage, body mass, BMI, and other lifestyle factors that may perpetuate an individual’s risk for obesity. This study investigated dietary behaviors in individuals engaged in varying levels of physical activity with and without the FTO risk allele. Methods: Using a cross-sectional design, adults completed the Three-Factor Eating Questionnaire (TFEQ-R18) and Food Craving Inventory (FCI) to assess dietary behaviors. Body composition was assessed using bioelectrical impedance analysis (in-body analyses). Results: Findings indicated that individuals with the FTO risk allele exhibited higher levels of cognitive restraint. No other significant differences were reported in all outcomes between groups. Regression analyses found that physical activity was significantly associated with multiple dietary behaviors (emotional eating, cravings for sweets, the behavioral aspect of fried and sweet cravings), while the FTO risk allele was related to higher cognitive restraint and lower behavioral fried food cravings. Conclusions: Combined, these findings indicate that anthropometric measures and most dietary behaviors did not differ across FTO risk variants in physically active individuals, although individuals with higher-risk genotypes exhibited greater cognitive restraint. Full article

Background: Musical training has been widely associated with enhanced cognitive abilities, yet its influence on food-related cognitive processing remains largely unexplored. Food craving is known to interfere with working memory (WM), particularly in the presence of highly salient food cues. This study investigated how musical training interacts with food craving to shape WM performance in food-related contexts. Methods: Thirty-eight university students with or without musical training completed a food cue 2-back task involving high- and low-calorie food images while electroencephalography (EEG) was recorded. Behavioral performance (reaction time and accuracy), event-related potentials (ERPs), and self-reported food craving were assessed. Mediation and moderation analyses were conducted to examine the role of craving-related dimensions in task performance. Results: Participants with musical training showed longer reaction times than non-musically trained participants, while accuracy did not differ between groups. EEG results revealed larger N2 amplitudes in musically trained individuals in response to high-calorie food cues, indicating increased cognitive conflict. Mediation analyses showed that food craving-related intentions and plans indirectly linked musical training to slower task performance, and moderation analyses indicated that this effect was stronger with longer training duration. Conclusions: These findings suggest that musical training does not uniformly facilitate working memory in food-related contexts but may heighten sensitivity to motivationally salient food cues, thereby increasing cognitive interference. The study highlights the importance of individual experience and internal states in shaping cognitive responses to food cues and provides new insights into how expertise may influence food-related cognition and decision-making. Full article

Background: Patterns of dysregulated eating, including overeating, frequent snacking, and heightened food cravings, are associated with an increased risk of obesity and metabolic disease. Eating behaviors are multidimensional and can influence many factors, including social, cultural, and biological processes. Emerging evidence suggests that genetic variation may contribute to inter-individual differences in appetite regulation and reward-related eating, potentially influencing susceptibility to dysregulated eating patterns and behaviors. Objectives: This exploratory, secondary analysis investigated possible relationships between the genetic variants FTO rs9939609, CLOCK rs1801260, MC4R rs17782313, and CD36 rs1761667 and eating behavior traits and postprandial appetite regulation in healthy young males. Methods: Thirty healthy males (27.7 ± 3.6 y; BMI 24.5 ± 2.7 kg/m²) completed the Three-Factor Eating Questionnaire (TFEQ-R18) and consumed a standardized burrito-style meal, with appetite tracked over four hours using visual analogue scales (VAS). VAS data were baseline-adjusted and summarized as incremental area under the curve (AUC) to generate two derived exploratory composites of appetite suppression and cravings suppression. Genotyping was performed using iPLEX MassARRAY, and associations were tested with ANOVA and linear regression models. Results: FTO rs9939609 was significantly associated with higher emotional eating scores (β = 11.67; 95% CI 3.50, 19.83; p = 0.007, unadjusted), and this association remained significant after false discovery rate (FDR) correction. CLOCK rs1801260 showed a nominal association with reduced postprandial cravings suppression (β = −59.17; 95% CI −104.98, −13.35; p = 0.013, unadjusted). No associations were observed for MC4R or CD36. Conclusions: This exploratory analysis found a strong association between FTO rs9939609 and emotional eating, as well as a nominal relationship between CLOCK rs1801260 and craving regulation. These findings should be interpreted as hypothesis-generating and require confirmation in larger cohorts. Full article

Background/Objectives: Food cravings are common with high-palatability foods that are high in sugar and/or fat. Food cues can strongly induce food craving, and heightened food cue reactivity is associated with eating disorders and obesity. Sweet taste signalling is suggested to be an important regulator of appetite and food intake, with sensory-metabolic mismatch potentially relevant for the food craving experience. This study investigated the interaction between taste and food cues and food craving in healthy people with and without ingestion of a sugary drink. Methods: This study had a randomised crossover design with 47 healthy individuals who participated in two experimental trials. Fasted individuals were exposed to food cues, and food craving pre- and post-exposure was measured via a newly validated method using handgrip force as a response modality. This was followed either by ingestion (ingestion trial) or mouth rinse (mouth rinse trial) of a sugary drink and reassessment of food cue craving responses. Continuous interstitial glucose monitoring was performed using a glucose sensor inserted into the upper arm, and a blood sample for leptin levels was taken. Results: A strong food craving response to food cues was bound to the fasted state, while ingestion of a sugary drink blunted food cue reactivity and reduced craving levels. Mouth rinse induced a stable increase in food craving, which reached a maximum after food cues. Interstitial glucose levels over the after-trial periods (incremental area under the curve, iAUC) were significantly higher for the rinse trial day than for the ingestion trial day, which may suggest higher carbohydrate/sugar intake after the rinse trial, while craving levels were associated with iAUC in the rinse trial. Conclusions: Outcomes indicate that taste/flavour in connection with food cues may generate an error signal experienced as food craving, whereas receipt of sugars, with concomitant physiological responses, reduces the signal and diminishes food craving. These results highlight the importance of sensory-metabolic mismatch in the food craving experience. Full article

Background and aims: Reward-based eating reflects hedonic drivers of intake, including loss of control, diminished satiety, and preoccupation with food. We translated, adapted and studied the psychometric properties of the 13- and 5-item Reward-Based Eating Drive Scale (RED), for Portugal, Poland and Italy. Methods: A cross-cultural study was conducted with higher education students and general population samples (n = 1999). After translation and cultural adaptation, the RED was administered with food craving items, and collection of sociodemographic and anthropometric data. Factorial structure and measurement invariance were tested using confirmatory factor analysis (CFA), internal consistency with Cronbach’s alpha, and convergent validity via correlations with BMI and cravings. Results: CFA supported the expected structures of the RED-13 (three factors) and RED-X5 (unifactorial), with configural and metric invariance across countries and groups. Only partial scalar invariance was achieved for both versions. The RED-13 showed good to excellent internal consistency for total scores (0.868 ≤ α ≤ 0.906), with acceptable to good reliability for Loss of control (0.769 ≤ α ≤ 0.821), lower values for Lack of satiety (0.655 ≤ α ≤ 0.723), and good to excellent consistency for Preoccupation with food (0.881 ≤ α ≤ 0.918). The RED-X5 showed acceptable internal consistency (0.737 ≤ α ≤ 0.811) and correlated strongly with RED-13 (r = 0.949, p < 0.001). Both correlated positively with BMI and food cravings. Age, sex, and country had small to medium multivariate effects on RED scores. Conclusions: The RED-13 and RED-X5 showed good psychometric properties in Portugal, Poland, and Italy, with the RED-13 providing a multifactorial assessment and the RED-X5 offering a brief alternative. Full article

Background/Objectives: Acute stress is known to influence food-related motivation and decision-making, often promoting a preference for energy-dense, palatable foods. However, traditional laboratory paradigms have limited ecological validity. This study examined the relationship between stress-induced physiological changes, eating behavior traits, and food cravings using a virtual reality (VR) adaptation of the Trier Social Stress Test (VR-TSST) followed by a VR supermarket task in adolescents. Methods: Thirty-eight adolescents (mean age 15.8 ± 0.6 years) participated in the study. Physiological parameters (HR, QT, PQ intervals) were recorded pre- and post-stress using a portable ECG device (WIWE). Perceived stress and eating behavior traits were evaluated with the Perceived Stress Scale (PSS) and the Three-Factor Eating Questionnaire (TFEQ-R21C), respectively. Immediately after the VR-TSST, participants performed a VR supermarket task in which they rated cravings for sweet, fatty, and healthy foods using visual analog scales (VAS). Paired-samples t-tests examined pre–post changes in physiological parameters, partial correlations explored associations between ECG responses and eating traits, and a 2 × 3 mixed-model Repeated Measures ANOVA assessed the effects of food type (sweet, fatty, healthy) and uncontrolled eating (UE) group (low vs. high) on post-stress cravings. Results: Acute stress induced significant increases in HR and QTc intervals (p < 0.01), confirming a robust physiological stress response. The ANOVA revealed a strong main effect of food type (F(1.93, 435.41) = 168.98, p < 0.001, η²p = 0.43), indicating that stress-induced cravings differed across food categories, with sweet foods rated highest. A significant food type × UE group interaction (F(1.93, 435.41) = 16.49, p < 0.001, η²p = 0.07) showed that adolescents with high UE exhibited greater cravings for sweet and fatty foods than those with low UE. Overall, craving levels did not differ significantly between groups. Conclusions: The findings demonstrate that acute stress selectively enhances cravings for high-reward foods, and that this effect is modulated by baseline uncontrolled eating tendencies. The combined use of VR-based stress induction and VR supermarket simulation offers an innovative, ecologically valid framework for studying stress-related eating behavior in adolescents, with potential implications for personalized nutrition and the prevention of stress-induced overeating. Full article

Background/Objectives: The so-called ‘Western diet’ characterised by the frequent consumption of high energy-dense (HED) food is linked with overeating, obesity, and an array of physiological and weight-related health complications. Attentional biases to HED food, which have been identified as a key mechanism promoting overeating, arise when reward-driven automatic processes impair the internal states responsible for regulating hunger and satiety. Emerging mindfulness-based interventions show promise in attenuating attentional biases by training controlled processes and enhancing the self-regulatory mechanisms required to override reward-driven automatic processing. Methods: Following PRISMA 2020 guidelines and PICOS strategy, this systematic review collates and synthesises current research on the impact of mindfulness interventions on visual attention and attentional bias to food cues in adults. Searches were conducted in Web of Science, PubMed, Scopus, Springer Nature, MEDLINE, Embase, and CINAHL in September 2025. Results: Findings obtained from six eligible studies were mixed indicating that mindfulness interventions significantly reduced attentional bias to HED, whereas other interventions indirectly enhanced self-regulatory systems such as hedonic hunger and craving without directly modifying attention. Additional findings highlight reductions in physiological reactivity, increased interoceptive awareness, and savouring. Conclusions: Overall findings suggest that mindfulness-based practices hold preliminary but promising potential to subdue attentional biases to HED food and disrupt unhealthy eating habits influenced by the Western diet. However, the limited number of studies, small sample sizes, methodological heterogeneity, and lack of mechanistic clarity indicate that such conclusions should be interpreted with caution. More robust and standardised research is warranted to determine whether mindfulness can produce durable, real-world behavioural change. Full article

Background: Daily energy intake from snacking behaviors has increased over the past few decades, during which the prevalence of obesity and metabolic syndrome has risen to epidemic proportions. There remains considerable room for improvement in the overall quality of dietary intakes of the U.S. population when compared to national recommendations. Food cravings may contribute to the types of snacks chosen for consumption, and thus, the frequency of foods and food groups consumed, and the overall nutritional quality of the diet. Methods: Eighty-four young (28.5 ± 4.3 years) adults with at least one metabolic syndrome risk factor participated in a parallel-arm single-blind randomized trial designed to compare effects of consuming a mix of tree nuts versus typical high-carbohydrate food items as between-meal snacks for 16 weeks. Cravings for 28 common foods via the Food Craving Inventory, short-term dietary intakes via 24 h multi-pass methodology, food group frequency via the Rapid Eating Assessment for Participants, usual hunger and fullness via visual analog scales, appetite-regulating hormones, and diet quality via the Healthy Eating Index—2015 were measured at baseline and end of study. Results: Participants in the TNsnack group had significant decreases in cravings for high sweet items and fast-food items, which were associated with decreased frequency of desserts and salty foods along with increased intake of higher protein items. In contrast, no significant reductions in food cravings or preference for sweets were observed in the CHOsnack group. Decreased cravings for sweets by TNsnack participants were associated with increased total GLP-1 levels: cake (r = −0.35, p = 0.03), brownies (r = −0.44, p = 0.02), candy (r = −0.36, p = 0.03) and ice cream (r = −0.33, p = 0.04). Overall, the total diet quality score improved by 19% among TNsnack participants. Conclusions: Replacing more typical between-meal snacks with tree nuts may reduce food cravings, particularly for sweeter food items that are likely to be nutrient poor and energy dense. By reducing cravings and frequency of intake, consuming tree nuts as snacks could facilitate having a higher quality, more nutrient-dense diet and mitigate potential negative effects of snacking on metabolic health in young adults. Full article

Interoceptive and exteroceptive awareness (awareness of bodily signals and sensory experiences) are increasingly recognised as important for guiding eating behaviour. However, research remains limited on how such awareness can be enhanced in everyday contexts and how this affects eating behaviour. This study explored whether an interoceptive-exteroceptive attention training programme, delivered through written instructions, could enhance such abilities in healthy adults and promote healthier food choices. Thirty-five healthy adults completed a 14-day attention training period involving daily use of written materials designed to enhance attention to interoceptive and exteroceptive cues before, during, and after eating. Measures included objective and self-reported indicators of interoception, exteroception, and dietary behaviour, assessed pre- and post-attention training. Participants reported significant increases in attention to sensory experiences and intuitive and mindful eating. A reduction in the consumption of unhealthy snack components was also observed. In post-study evaluations, participants described the attention training as positive and awareness-enhancing. Most reported becoming more attentive in their eating and snacking behaviour, and over 80% intended to continue practising awareness after the study. While not all outcomes reached statistical significance, the findings provide preliminary, proof-of-concept evidence supporting the feasibility of interoceptive-exteroceptive attention strategies for fostering healthier, more self-regulated eating in everyday life. Full article

Background: Adolescence represents a critical period for growth and athletic development, yet young athletes frequently demonstrate significant gaps in nutritional knowledge that can impair performance and long-term health outcomes. Limited research exists on comprehensive nutrition education interventions for adolescent soccer players in North African populations. Objective: To evaluate both general and sports-specific nutritional knowledge among adolescent soccer players from an elite Tunisian club and assess the feasibility of a digital nutrition intervention using mobile application technology. Methods: A cross-sectional survey was conducted between June and August 2024 among 50 male soccer players aged 11–18 years from Étoile du Sahel club in Sousse, Tunisia. Data were collected via a structured questionnaire comprising sections on basic nutrition knowledge, influences on food choices, sports nutrition knowledge and practices, and demographic information. A pilot digital intervention using the FatSecret app was implemented with 8 participants over 4 weeks, involving meal photo uploads and nutritionist feedback. Results: Participants had a mean age of 15.16 ± 1.55 years, with 92% reporting no formal nutrition education. While 90% correctly identified carbohydrates as the primary energy source, only 2% recognized that fat provides the highest energy density. Significant misconceptions existed regarding sports nutrition: 74% incorrectly believed that consuming protein 2–4 h before an event enhances performance, and only 17% knew the recommended pre-event carbohydrate intake. Food choices were primarily influenced by cravings (80%) and sensory appeal rather than health considerations (20%). The digital intervention demonstrated extremely low engagement, with minimal participation in meal photo uploads. Conclusions: This study reveals critical gaps in both general and sports-specific nutritional knowledge among adolescent soccer players in Tunisia, providing important descriptive information about knowledge distribution in this population. While knowledge deficits are substantial, it is important to acknowledge that this cross-sectional assessment documents only knowledge patterns, without measures of actual dietary intake or athletic performance. The persistent misconceptions and the low feasibility of the digital intervention provide important lessons regarding technology-based approaches to nutrition education in this age group, highlighting challenges in sustained engagement that must be addressed in future intervention design. Full article

Binge eating disorder (BED) is a prevalent eating disorder lacking adequate pharmacological interventions. This review examines the therapeutic potential of glucagon-like peptide-1 receptor agonists (GLP-1RAs), medications approved for type 2 diabetes and obesity now being investigated for eating disorders through their modulation of metabolic and reward pathways. A narrative review was conducted using PubMed/MEDLINE, through May 2025, to examine GLP-1RA effects on BED, including preclinical and clinical studies, mechanistic investigations, and relevant reviews. GLP-1 receptors (GLP-1Rs) are expressed in hypothalamic nuclei, regulating energy homeostasis and mesolimbic circuits controlling food reward. Preclinical studies demonstrate that GLP-1RAs reduce food-seeking behavior, suppress dopamine signaling in reward circuits, and modulate neural transmission in key brain regions. These effects extend beyond appetite suppression to directly modify reward processing underlying compulsive eating. Emerging clinical evidence with semaglutide and liraglutide report reductions in binge eating episodes, decreased food cravings, and improved symptom scores. However, current studies remain small-scale with methodological limitations, and translating findings from animal models to human eating disorder complexity presents significant challenges. This review integrates preclinical and clinical evidence demonstrating that GLP-1RAs modulate both metabolic and reward pathways. By elucidating the underlying neurobiological mechanisms, GLP-1RAs may offer advantages over current symptom-focused therapies for BED. Full article

Background: Menopause is associated with metabolic, sensory, and psychosocial changes that may reshape eating behaviours and nutrition-related quality of life. This study explored how women experience nutrition and chemosensory changes during menopause and how these intersect with identity, control, and social practices. Methods: We conducted online focus groups (Microsoft Teams) with women living in Ireland (n = 40; mean age 58.3 years (±4.5 years)) between January and March 2025. Discussions followed a semi-structured guide focused on taste/smell, appetite, food choice, and coping. Sessions were recorded, transcribed, anonymised, and analysed following Braun and Clarke’s thematic analysis. Results: Four themes captured patterned meanings in the dataset: (1) Chemosensory Changes—reports of diminished taste, contrasted with heightened smell and selective intensification (sweetness), prompting compensatory behaviours (more salt/spice/strong coffee) and new aversions (e.g., cucumber, spicy dishes) alongside unexpected likes (e.g., dark chocolate); (2) Behavioural and Emotional Consequences—increased snacking, sugar/salt cravings, and perceived loss of satiety co-occurred with weight gain and altered body shape, undermining food pleasure and self-confidence; (3) Interacting Influences—affecting vasomotor symptoms, sleep disturbance, joint pain, and “brain fog” compounded dietary disruptions and social withdrawal (e.g., embarrassment about appetite, reduced desire to dine out); (4) Strategies for Wellbeing—women described medical approaches (HRT, prescribed medications) alongside food modifications and the importance of diagnosis, information, and peer/professional support. Conclusions: Menopause reshapes sensory perception and eating behaviour in complex, individualised ways that extend beyond biology to identity and social life. Nutrition care should integrate symptom management with person-centred strategies and improved access to evidence-based information, diagnosis, and support networks. Full article

Background/Objectives: Sensory-specific satiety (SSS) refers to the decrease in pleasantness of a food after repeated consumption, while other foods remain appealing. Despite its significance in hedonic food perception, the underlying mechanisms of SSS remain poorly understood. This study aimed to investigate the neurobiological basis of SSS and its relationship with body weight and hedonic food perception. Methods: Twenty-three healthy individuals with varying body weights underwent functional magnetic resonance imaging during a novel gustatory stimulation procedure. SSS was induced by repeated exposure to glucose, during which the hedonic perception of a neutral stimulus increased. Results: We found that SSS was associated with a network of brain regions related to reward and taste processing, including the lateral orbitofrontal cortex. Increased activation in the medial prefrontal cortex was related to both the expectation and receipt of a neutral stimulus with increased hedonic value during SSS. Finally, higher body weight was related to decreased activation in the medial prefrontal cortex, whereas an increased tendency for food craving was associated with increased activation of the lateral orbitofrontal cortex during SSS. Conclusions: Our results extend previous findings of an orbitofrontal-cortex-mediated shift in hedonic perception of food during SSS and show that the medial prefrontal cortex plays a crucial role in reward value modulation during SSS. Furthermore, our results indicate that increased BMI and trait food craving are associated with altered reward processing during SSS. Taken together, our results provide new insights into the neural mechanisms underlying changes in hedonic food perception during SSS. Full article

Background: Physical activity, sedentary behaviour, and sleep are interdependent components of the 24 h movement profile that may influence appetite control. While acute exercise can alter appetite perceptions and food reward, less is known about how reallocating time between daily behaviours affects appetite outcomes under free-living conditions. Methods: We applied isotemporal-substitution modelling in a cross-sectional study of 130 young, healthy, active adults. Accelerometer-derived estimates of sedentary time, light physical activity (LPA), moderate-to-vigorous physical activity (MVPA), and sleep were analysed in relation to energy intake (food diaries, laboratory meals), subjective appetite perceptions, appetite-related hormones (acylated ghrelin, PYY, leptin), and psychological traits, including food reward (Leeds Food Preference Questionnaire, LFPQ), food cravings (Control of Eating Questionnaire, CoEQ), and eating behaviour traits (Three-Factor Eating Questionnaire, TFEQ). Results: Reallocating 30 min/day of sedentary time to MVPA was associated with higher energy intake in free-living (+113 kcal/day, 95% CI: 34–192) and laboratory settings (+120 kcal/day, 95% CI: 55–185), along with greater postprandial hunger and prospective food consumption, reduced fullness, elevated fasting acylated ghrelin, and lower postprandial PYY. No associations were observed for reallocations to LPA or sleep. Furthermore, sedentary time reallocations were unrelated to leptin or psychological eating traits assessed by the LFPQ, CoEQ, or TFEQ. Conclusions: In this population, reallocating sedentary time to MVPA was linked to physiological and behavioural compensation consistent with elevated energy demands, whereas reallocating to LPA or sleep showed no associations. Trait-level eating behaviours were unaffected, suggesting MVPA influences appetite primarily through acute physiological rather than enduring cognitive or hedonic pathways. Full article