scholarly journals Top-down expectation effects of food labels on motivation

2017 ◽  
Author(s):  
Joost Wegman ◽  
Ilke van Loon ◽  
Paul A.M. Smeets ◽  
Roshan Cools ◽  
Esther Aarts
Keyword(s):  
Real Life ◽  
Brain Regions ◽  
Choice Test ◽  
Taste Intensity ◽  
Food Labels ◽  
Implicit Motivation ◽  
Low Calorie ◽  
Written Information ◽  
Implicit Biases ◽  
High Calorie

AbstractWhen we buy our food, the information on the package informs us about the properties of the product, such as its taste and healthiness. These beliefs can influence the processing of food rewards and impact decision making beyond objective sensory properties. However, no studies, within or beyond the food domain, have assessed how written information, such as food labels, affect implicit motivation to obtain rewards, even though choices in daily life might be strongly driven by implicit motivational biases. We investigated how written information affects implicit motivation to obtain food rewards. We used food labels (high- and low-calorie), associated with an identical lemonade, to study motivation for food rewards during fMRI. In a joystick task, hungry participants (N=31) were instructed to make fast approach or avoid movements to earn the cued drinks. Behaviorally, we found a general approach bias, which was stronger for the drink that was most preferred during a subsequent choice test, i.e. the one labeled as low-calorie. This behavioral effect was accompanied by increased BOLD signal in the sensorimotor cortex during the response phase of the task for the preferred, low-calorie drink compared with the non-preferred, high-calorie drink. During the anticipation phase, the non-preferred, high-calorie drink label elicited stronger fMRI signal in the right ventral anterior insula, a region associated with aversion and taste intensity, than the preferred, low-calorie label. Together, these data suggest that high-calorie labeling can increase avoidance of drinks and reduce neural activity in brain regions associated with motor control. In conclusion, we show effects of food labeling on fMRI responses during anticipation and subsequent motivated action and on behavior, in the absence of objective taste differences, demonstrating the influence of written information on implicit biases. These findings contribute to our understanding of implicit biases in real-life eating behavior.

scholarly journals Heterogeneity in barriers regarding the motivation, the opportunity and the ability to choose low-calorie snack foods and beverages: associations with real-life choices

2015 ◽  
Vol 19 (9) ◽  
pp. 1584-1597 ◽  
Author(s):  
Colin Bos ◽  
Ivo A van der Lans ◽  
Frank J van Rijnsoever ◽  
Hans CM van Trijp
Keyword(s):  
Real Life ◽  
Population Based ◽  
Intervention Strategies ◽  
Sociodemographic Characteristics ◽  
Life Choices ◽  
Low Calorie ◽  
Snack Foods ◽  
Perceived Ability ◽  
R Packages ◽  
High Calorie

AbstractObjectiveEmploying Rothschild’s Motivation–Opportunity–Ability framework, the present study examines the extent to which heterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. Furthermore, the study investigates which dominant barrier profiles can be discerned.DesignData were obtained from a survey about participants’ motivation, opportunity and ability to choose low-calorie over high-calorie snacks and an FFQ that measured habitual consumption of snack foods and beverages. Data were analysed using R packages lavaan and NbClust, and IBM SPSS Statistics.SettingA representative sample (n 1318) of the Dutch population based on gender (686 women), age and education level.ResultsFor both snack foods and beverages, motivation to choose low-calorie over high-calorie snacks was associated strongest with proportions of low-calorie choices. The perceived ability and perceived opportunity were also associated with proportions of low-calorie choices, albeit to a lesser extent. Furthermore, three dominant profiles of barriers were identified: the no-barrier profile, the lack-of-opportunity profile and the lack-of-motivation profile. These profiles differed significantly on proportions of low-calorie snack choices, daily meal consumption and sociodemographic characteristics.ConclusionsHeterogeneity in barriers regarding the motivation, the perceived opportunity and the perceived ability to choose low-calorie over high-calorie snacks is associated with the proportion of low-calorie snack choices in real life. By identifying and appreciating heterogeneity in barriers, the present study provides further incentives for the tailoring of intervention strategies.

scholarly journals Developmental Changes in Food Perception and Preference

2021 ◽  
Vol 5 (Supplement_1) ◽  
pp. A7-A8
Author(s):  
Monica Serrano-Gonzalez ◽  
Seung-Lark Lim ◽  
Nicolette Sullivan ◽  
Robert Kim ◽  
Megan M Herting ◽  
...  
Keyword(s):  
Food Preferences ◽  
Food Choices ◽  
Brain Regions ◽  
Self Control ◽  
Developmental Changes ◽  
Differential Rate ◽  
Low Calorie ◽  
Food Perception ◽  
Age Related ◽  
High Calorie

Abstract Food choices are a key determinant of dietary intake, with involved brain regions such as the mesolimbic and prefrontal cortex maturing at a differential rate from childhood to young adulthood. However, developmental changes in healthy and unhealthy food perception and preference remain poorly understood. We aimed to understand this gap by investigating whether perceptions and preferences for food vary as a function of age, and how specific food attributes (i.e., taste and health) impact these age-related changes. We hypothesized that there would be an inverted U-shaped relationship between age and preference for high-calorie foods. As well, we expected that both dietary self-control and the decision weight of the health attribute would increase with age. One hundred thirty-nine participants aged 8–23 years (79 males, 60 females) participated in this study. They completed computerized rating tasks to assess taste, health, and liking (or preference) of high-calorie and low-calorie foods, followed by 100 binary food choices based on each participant’s individual ratings for taste and health. Among the 100 pairs, 75 were deemed challenge trials, where one food had a higher taste rating but a lower health rating than the other food item. Dietary self-control was considered successful when the healthier food cue in the challenge trial was chosen, and self-control success ratio (SCSR) was computed as the proportion of self-control success trials over the total number of choices. Results showed that high-calorie foods were rated as more tasty (r = 0.32, p < 0.001) and less healthy (r = -0.22, p < 0.01) with increasing age. As well, older participants wanted to eat high-calorie foods more than the younger participants (r = 0.29, p = 0.001). Furthermore, older age was associated with an increased decision weight of taste attribute on food preferences (r = 0.26, p = 0.002), suggesting that the taste attribute may contribute to the age-related increases in preference for high-calorie foods. Although participants rated low-calorie foods as less tasty (r = -0.17, p = 0.04) and less healthy (r= -0.31, p < 0.001) with increasing age, there was no significant association between age and preference for low-calorie foods. Participants made faster food choices with increasing age (r= -0.31, p < 0.001), which was driven by failed self-control choices (r = -0.23, p = 0.006). There was no significant association between age and SCSR (p = 0.5). Our results are consistent with other studies that demonstrate age-related increases in consumption of calorie-dense foods in youth, and suggest that age may be more relevant to preference for high-calorie than low-calorie foods. Future studies are merited to investigate the neurobiology underlying these developmental changes in food perceptions and preferences.

scholarly journals Obesity and Dietary Added Sugar Interact to Affect Postprandial GLP-1 and Its Relationship to Striatal Responses to Food Cues and Feeding Behavior

2021 ◽  
Vol 12 ◽  
Author(s):  
Sabrina Jones ◽  
Shan Luo ◽  
Hilary M. Dorton ◽  
Alexandra G. Yunker ◽  
Brendan Angelo ◽  
...  
Keyword(s):  
Feeding Behavior ◽  
Cue Reactivity ◽  
Brain Regions ◽  
Plain Water ◽  
Food Cues ◽  
Brain Response ◽  
Added Sugar ◽  
Low Calorie ◽  
Sugar Intake ◽  
High Calorie

It has been hypothesized that the incretin hormone, glucagon-like peptide-1 (GLP-1), decreases overeating by influencing mesolimbic brain regions that process food-cues, including the dorsal striatum. We previously showed that habitual added sugar intake was associated with lower glucose-induced circulating GLP-1 and a greater striatal response to high calorie food cues in lean individuals. Less is known about how dietary added sugar and obesity may interact to affect postprandial GLP-1 and its relationship to striatal responses to food cues and feeding behavior. The current study aimed to expand upon previous research by assessing how circulating GLP-1 and striatal food cue reactivity are affected by acute glucose consumption in participants with varied BMIs and amounts of habitual consumption of added sugar. This analysis included 72 participants from the Brain Response to Sugar Study who completed two study visits where they consumed either plain water or 75g glucose dissolved in water (order randomized; both drinks were flavored with non-caloric cherry flavoring) and underwent repeated blood sampling, a functional magnetic resonance imaging (fMRI) based food-cue task, and an ad-libitum buffet meal. Correlations between circulating GLP-1 levels, striatal food-cue reactivity, and food intake were assessed, and interactions between obesity and added sugar on GLP-1 and striatal responses were examined. An interaction between BMI and dietary added sugar was associated with reduced post-glucose GLP-1 secretion. Participants who were obese and consumed high levels of added sugar had the smallest increase in plasma GLP-1 levels. Glucose-induced GLP-1 secretion was correlated with lower dorsal striatal reactivity to high-calorie versus low-calorie food-cues, driven by an increase in reactivity to low calorie food-cues. The increase in dorsal striatal reactivity to low calorie food-cues was negatively correlated with sugar consumed at the buffet. These findings suggest that an interaction between obesity and dietary added sugar intake is associated with additive reductions in postprandial GLP-1 secretion. Additionally, the results suggest that changes to dorsal striatal food cue reactivity through a combination of dietary added sugar and obesity may affect food consumption.

scholarly journals Developmental Changes in Food Perception and Preference

2021 ◽  
Vol 12 ◽  
Author(s):  
Monica Serrano-Gonzalez ◽  
Megan M. Herting ◽  
Seung-Lark Lim ◽  
Nicolette J. Sullivan ◽  
Robert Kim ◽  
...  
Keyword(s):  
Food Choices ◽  
Brain Regions ◽  
Self Control ◽  
Developmental Changes ◽  
Central Adiposity ◽  
Low Calorie ◽  
Success Ratio ◽  
Age Related ◽  
Food Perceptions ◽  
High Calorie

Food choices are a key determinant of dietary intake, with brain regions, such as the mesolimbic and prefrontal cortex maturing at differential rates into adulthood. More needs to be understood about developmental changes in healthy and unhealthy food perceptions and preference. We investigated how food perceptions and preference vary as a function of age and how food attributes (taste and health) impact age-related changes. One hundred thirty-nine participants (8–23 years, 60 females) completed computerized tasks to rate high-calorie and low-calorie food cues for taste, health, and liking (preference), followed by 100 binary food choices based on each participant’s ratings. Dietary self-control was considered successful when the healthier (vs. tastier) food was chosen. Self-control success ratio was the proportion of success trials over total number of choices. Beta-weights for health (β-health) and taste (β-taste) were calculated as each attribute’s influence on food preference. Adiposity measurements included BMI z-score and waist-to-height ratio (WHtR). High-calorie foods were rated more tasty and less healthy with increasing age. Older participants liked high-calorie foods more (vs. younger participants), and β-taste was associated with age. Significant age-by-WHtR interactions were observed for health and taste ratings of high-calorie foods, β-taste, and marginally for preference of high-calorie foods. Stratifying by WHtR (high, low), we found age-related increases in taste and preference ratings of high-calorie foods in the high WHtR group alone. In contrast, age-related decreases in health ratings of high-calorie foods were significant in the low WHtR group alone. Age and β-taste were significantly associated in the high WHtR group and only marginally significant with low WHtR. Although participants rated low-calorie foods as less tasty and less healthy with increasing age, there was no association between age and preference for low-calorie foods. Participants made faster food choices with increasing age regardless of WHtR, with a significant age-by-WHtR interaction on reaction time (RT). There were no age-related effects in self-control success ratio and β-health. These results suggest that individual differences in age and central adiposity play an important role in preference for high-calorie foods, and a higher importance of food tastiness in food choice may contribute to greater preference for high-calorie foods with increasing age.

IMPACT OF THE COVID-19 PANDEMIC ON THE GLOBAL ENERGY COAL MARKET

2020 ◽  
Vol 5 (12) ◽  
pp. 147-152
Author(s):  
G. L. KRASNYANSKY ◽  
◽  
A. E. SARYCHEV ◽  
Keyword(s):  
International Markets ◽  
Global Energy ◽  
Price Changes ◽  
Low Calorie ◽  
Thermal Coal ◽  
Coal Market ◽  
Long Term Consequences ◽  
Development Prospects ◽  
High Calorie

The article highlights the changes in the global thermal coal market associated with the consequences of the COVID-19 pandemic, examines the dynamics of import volumes by key countries - consumers of thermal coal and export volumes by major exporting countries, as well as price changes in the main international markets. Analysis of changes in the global steam coal market caused by the consequences of the COVID-19 pandemic and a number of other objective factors demonstrates a change in the competitive positions of the largest exporting countries, which may have long-term consequences. In addition, the article examines the continuing trend of dividing the thermal coal market into the high-calorie and low-calorie thermal coal markets, which have multidirectional development prospects.

AROMATIC BIOMARKER FROM BROWN COAL, SANGATTA COALFIELD, EAST BORNEO OF MIDDLE MIOCENE TO LATE MIOCENE AGE

2016 ◽  
Vol 78 (6) ◽  
Author(s):  
Yulfi Zetra ◽  
Imam B. Sosrowidjojo ◽  
R. Y. Perry Burhan
Keyword(s):  
Aromatic Hydrocarbon ◽  
Organic Compounds ◽  
Brown Coal ◽  
Late Miocene ◽  
Middle Miocene ◽  
Coal Liquefaction ◽  
Low Calorie ◽  
Biomarker Analysis ◽  
Blending Process ◽  
High Calorie

A section of the Sangatta coalfield in the Balikpapan formation located in Kutai Basin, East Borneo, Indonesia, is the Inul area, located North of Pinang Dome. This section of the coalmine has coals with low calories (ca. 4379 cal/g), which is why they cannot be used optimally yet. The reasons of using low calorie coals are besides from being used as a mixing ingredient for the blending process of high calorie coals, they are also used to diversify the coals through the process of coal liquefaction (coal to liquid). In order for the coal liquefaction to be processed correctly, there needs to be a study on the geochemistry organics through coal biomarker analysis, particularly on the hydrocarbon aromatic fractions, so that the origins of the coal organic compounds could be known. Biomarker analysis on the aromatic hydrocarbon fraction shows the existence of naphthalene compound groups with sesquiterpenoids skeleton, phenanthrene with diterpenoids, sesterpenoids skeleton and triterpenoids aromatic pentacyclic. The existence of cadalene compound, triterpene pentacyclic monoaromatic, -triaromatic, -tetraaromatic, -pentaaromatic and triterpenoid C-ring cleaved hydrocarbon with oleanane, ursane and lupane skeletons indicated that the source of coal organic compounds were derived from b-amyrin which were produced by Angiospermae plants. The coal biomarkers distribution, particularly the high abundance of triterpenoid pentacyclic triaromatic compound, confirmed the low maturity of the coals which is predicted to profit from the process of liquefaction due to the high contents of their aromatic fractions.

scholarly journals Playing Tetris Lets You Rate Odors as Less Intense

2021 ◽  
Vol 12 ◽  
Author(s):  
Stephan Schadll ◽  
Rea Rodriguez-Raecke ◽  
Lennart Heim ◽  
Jessica Freiherr
Keyword(s):  
Cognitive Load ◽  
Video Game ◽  
Real Life ◽  
Load Condition ◽  
Overweight And Obesity ◽  
Odor Intensity ◽  
Difficulty Level ◽  
Taste Intensity ◽  
Food Odors ◽  
Watching Tv

Overweight and obesity are considered a huge problem in modern societies. Previous studies have shown that people who are regularly distracted by playing videogames or watching TV while eating are more likely to be overweight and that the number of people that are gaming worldwide is rising. Further, it has been established that both, watching TV or playing video games lead to an increased snack intake and a lower rating of perceived taste intensity. Since flavor perception is accomplished not only by the sense of taste but also the sense of smell, we investigated the influence of cognitive load created by playing a video game on odor intensity perception. The participants played a low or high difficulty version of Tetris while presented with odors of food and non-food items. A higher skin conductance response (SCR) along with a decrease in task performance verified that the higher difficulty level leads to a higher cognitive load. Our behavioral data indicates a significant decrease in intensity estimates of food odors and non-food odors during the high compared to low cognitive load condition. We conclude that odor intensity estimation is influenced by real-life cognitive tasks which might in turn lead to overeating while distracted.

scholarly journals Examining the role of thin-ideal internalization in the relationship between reactions to high- and low-calorie food and eating pathology

2020 ◽  
Author(s):  
Samantha Wilson ◽  
Stephen D Benning ◽  
Sarah Elizabeth Racine
Keyword(s):  
Blink Reflex ◽  
Eating Pathology ◽  
Self Report ◽  
Thin Ideal ◽  
Low Calorie ◽  
Thin Ideal Internalization ◽  
Startle Blink ◽  
The Relationship ◽  
High Calorie

Motivational responses to both body and food stimuli are relevant for eating disorders (EDs). Thin-ideal internalization, a socio-cognitive factor implicated in EDs, has been associated with approach responses toward thin bodies and avoidant responses to overweight bodies. Research examining reactions to food in EDs has been mixed, with some studies reporting enhanced approach and others observing avoidant responses to food. Thin-ideal internalization may help to explain these mixed findings, as individuals with eating pathology may experience food as a threat to internalized ideals of thinness, despite its inherently appetitive qualities. In the present study, physiological reflexes measuring aversive (startle blink reflex) and appetitive (postauricular reflex) responding as well as self-report ratings were recorded while 87 women with and without eating pathology viewed images of high- and low-calorie food. Greater global eating pathology, but not thin-ideal internalization, was associated with negative self-report valence ratings and lower craving ratings of high-calorie food. Thin-ideal internalization was related to more positive self-report ratings of low-calorie food, and low-calorie food ratings were related to eating pathology indirectly through thin-ideal internalization. Overall, thin-ideal internalization may represent a higher-order factor that influences conscious reactions to food.

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