Changes in UK price disparities between healthy and less healthy foods over 10 years: An updated analysis with insights in the context of inflationary increases in the cost-of-living from 2021
Appetite. 2024 Mar 8:107290. doi: 10.1016/j.appet.2024.107290. Online ahead of print.ABSTRACTFood prices and affordability play an important role in influencing dietary choices, which in turn have implications for public health. With inflationary increases in the cost-of-living in the UK since 2021, understanding the dynamics of food prices becomes increasingly important. In this longitudinal study, we aimed to examine changes in food prices from 2013 to 2023 by food group and by food healthiness. We established a dataset spanning the years 2013-2023 by combining price data from the UK Consumer Price Index for food and bev...
Source: Appetite - March 10, 2024 Category: Nutrition Authors: Jody C Hoenink Kate Garrott Nicholas R V Jones Annalijn I Conklin Pablo Monsivais Jean Adams Source Type: research
The association between unhealthy dietary behaviors and SNAP (supplemental nutrition assistance program) participation: No evidence in support of the self-selection hypothesis
Appetite. 2024 Mar 8:107302. doi: 10.1016/j.appet.2024.107302. Online ahead of print.ABSTRACTSNAP participants have been shown to have unhealthier dietary consumption compared to eligible non-participants. It has been suggested, though never empirically tested, that individuals who enroll in SNAP may have unhealthy diets prior to program participation. Using a longitudinal cohort study design, we examined the association between low-income adults' SNAP participation status and prior dietary behaviors to test the argument of self-selection of individuals with unhealthier dietary consumption into SNAP. A sample of households...
Source: Appetite - March 10, 2024 Category: Nutrition Authors: Francesco Acciai Sarah Uehara Chinedum Ojinnaka Michael J Yedidia Punam Ohri-Vachaspati Source Type: research
Unit size influences ad libitum intake in a snacking context via eating rate
Appetite. 2024 Mar 8:107300. doi: 10.1016/j.appet.2024.107300. Online ahead of print.ABSTRACTGeometric and textural properties of food, like unit size, have previously been shown to influence energy intake. While mechanism(s) driving this effect are unclear, unit size may relate to intake by affecting eating microstructure (e.g., eating rate, bite size). In a randomized crossover study, we investigated relationships between unit size, eating microstructure, and intake. Adults (n = 75, 75% women) consumed an ad libitum snack three times in our laboratory. This snack was a 70-g portion (∼2.5 servings) of one of three sizes...
Source: Appetite - March 10, 2024 Category: Nutrition Authors: Madeline M Harper Paige M Cunningham Ciar án G Forde John E Hayes Source Type: research
Meat and morality: The moral foundation of purity, but not harm, predicts attitudes toward cultured meat
Appetite. 2024 Mar 7:107297. doi: 10.1016/j.appet.2024.107297. Online ahead of print.ABSTRACTCultured meat (also referred to as cultivated, cell-based, or cell-cultured meat) is a novel food technology that is presented as a method of meat production without reliance on large-scale industrial farming. The pro-cultured meat narrative rests, in part, on a moral foundation: cultured meat is purported to alleviate the environmental and animal welfare harms associated with farmed meat. Despite this narrative, no research has examined which moral values underpin attitudes towards cultured meat. To examine this, we surveyed 1861 ...
Source: Appetite - March 9, 2024 Category: Nutrition Authors: Matti Wilks Charlie R Crimston Matthew J Hornsey Source Type: research
Age related impairments in ingestion from a large population based-sample
CONCLUSION: Overall, 21.5% and 13.5% of the study population had chewing and/or biting impairments respectively, which might affect food selection and consumption. These findings raise individual and population-based issues. Further studies are needed to assess whether impairment in oral function might increase frailty in older individuals, and also to compare data with those from other countries.PMID:38452933 | DOI:10.1016/j.appet.2024.107287 (Source: Appetite)
Source: Appetite - March 7, 2024 Category: Nutrition Authors: Martine Hennequin Nada El Osta Marie-Laure Munoz-Sanchez Mathilde Vandenberghe Descamps Valentina A Andreeva Gilles Feron Emmanuel Nicolas Bruno Pereira Marie-Agn ès Peyron Pierre-Yves Cousson Claire Sulmont-Rosse Denise Faulks Source Type: research
Age related impairments in ingestion from a large population based-sample
CONCLUSION: Overall, 21.5% and 13.5% of the study population had chewing and/or biting impairments respectively, which might affect food selection and consumption. These findings raise individual and population-based issues. Further studies are needed to assess whether impairment in oral function might increase frailty in older individuals, and also to compare data with those from other countries.PMID:38452933 | DOI:10.1016/j.appet.2024.107287 (Source: Appetite)
Source: Appetite - March 7, 2024 Category: Nutrition Authors: Martine Hennequin Nada El Osta Marie-Laure Munoz-Sanchez Mathilde Vandenberghe Descamps Valentina A Andreeva Gilles Feron Emmanuel Nicolas Bruno Pereira Marie-Agn ès Peyron Pierre-Yves Cousson Claire Sulmont-Rosse Denise Faulks Source Type: research
Age related impairments in ingestion from a large population based-sample
CONCLUSION: Overall, 21.5% and 13.5% of the study population had chewing and/or biting impairments respectively, which might affect food selection and consumption. These findings raise individual and population-based issues. Further studies are needed to assess whether impairment in oral function might increase frailty in older individuals, and also to compare data with those from other countries.PMID:38452933 | DOI:10.1016/j.appet.2024.107287 (Source: Appetite)
Source: Appetite - March 7, 2024 Category: Nutrition Authors: Martine Hennequin Nada El Osta Marie-Laure Munoz-Sanchez Mathilde Vandenberghe Descamps Valentina A Andreeva Gilles Feron Emmanuel Nicolas Bruno Pereira Marie-Agn ès Peyron Pierre-Yves Cousson Claire Sulmont-Rosse Denise Faulks Source Type: research
Late bedtime combined with more screen time before bed increases the risk of obesity and lowers diet quality in Spanish children
Appetite. 2024 Mar 4:107293. doi: 10.1016/j.appet.2024.107293. Online ahead of print.ABSTRACTThis cross-sectional study aimed to investigate whether the combination of bedtime and screen time (ST) before bed were associated with obesity and diet quality in toddlers and school-aged children. Parents reported children's bedtimes and ST before bed (0 min, 1-30 min, >30 min). We then defined bed + screen time behavior using bedtime median cut-offs (early [EB] or late [LB]) and ST responses, resulting in four groups: EB-0'ST, EB ≤ 30'ST/LB-0'ST, EB > 30'ST/LB ≤ 30'ST, and LB > 30'ST. For all participants (n = 1133;...
Source: Appetite - March 6, 2024 Category: Nutrition Authors: Mar ía Fernanda Zerón-Rugerio Alicia Santamar ía-Orleans Maria Izquierdo-Pulido Source Type: research
Understanding the relationships between acculturation, food insecurity, and food parenting practices among socioeconomically/racially diverse parents
Appetite. 2024 Mar 4:107292. doi: 10.1016/j.appet.2024.107292. Online ahead of print.ABSTRACTResearch suggests that acculturation and food insecurity are factors that are separately associated with the use of specific food parenting practices among United States (US) families. Certain food parenting practices, such as coercive control and unstructured food parenting practices, are related to negative health consequences in children, such as eating disorders. The current study aimed to explore associations between acculturation strategies and food parenting practices in a sample of 577 Latinx, Hmong, Somali/Ethiopian, and M...
Source: Appetite - March 6, 2024 Category: Nutrition Authors: Tatyana Bidopia Angela R Fertig Natasha L Burke Katie A Loth Amanda C Trofholz Jerica M Berge Source Type: research
Does 'portion size' matter? Brain responses to food and non-food cues presented in varying amounts
Appetite. 2024 Feb 27;196:107289. doi: 10.1016/j.appet.2024.107289. Online ahead of print.ABSTRACTLarger portions of food elicit greater intake than smaller portions of food, particularly when foods are high in energy density (kcal/g; ED). The neural mechanisms underlying this effect remain unclear. The present study used fMRI to assess brain activation to food (higher-ED, lower-ED) and non-food (office supplies) images presented in larger and smaller (i.e., age-appropriate) amounts in 61, 7-8-year-olds (29 male, 32 female) without obesity. Larger amounts of food increased activation in bilateral visual and right parahippo...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Bari A Fuchs Alaina L Pearce Barbara J Rolls Stephen J Wilson Emma Jane Rose Charles F Geier Kathleen L Keller Source Type: research
Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review
Appetite. 2024 Feb 27:107285. doi: 10.1016/j.appet.2024.107285. Online ahead of print.ABSTRACTAccording to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising resu...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Alessandro Monaco Johannes Kotz Mirna Al Masri Anila Allmeta Kai P Purnhagen Laura M K önig Source Type: research
Does 'portion size' matter? Brain responses to food and non-food cues presented in varying amounts
Appetite. 2024 Feb 27;196:107289. doi: 10.1016/j.appet.2024.107289. Online ahead of print.ABSTRACTLarger portions of food elicit greater intake than smaller portions of food, particularly when foods are high in energy density (kcal/g; ED). The neural mechanisms underlying this effect remain unclear. The present study used fMRI to assess brain activation to food (higher-ED, lower-ED) and non-food (office supplies) images presented in larger and smaller (i.e., age-appropriate) amounts in 61, 7-8-year-olds (29 male, 32 female) without obesity. Larger amounts of food increased activation in bilateral visual and right parahippo...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Bari A Fuchs Alaina L Pearce Barbara J Rolls Stephen J Wilson Emma Jane Rose Charles F Geier Kathleen L Keller Source Type: research
Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review
Appetite. 2024 Feb 27:107285. doi: 10.1016/j.appet.2024.107285. Online ahead of print.ABSTRACTAccording to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising resu...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Alessandro Monaco Johannes Kotz Mirna Al Masri Anila Allmeta Kai P Purnhagen Laura M K önig Source Type: research
Does 'portion size' matter? Brain responses to food and non-food cues presented in varying amounts
Appetite. 2024 Feb 27:107289. doi: 10.1016/j.appet.2024.107289. Online ahead of print.ABSTRACTLarger portions of food elicit greater intake than smaller portions of food, particularly when foods are high in energy density (kcal/g; ED). The neural mechanisms underlying this effect remain unclear. The present study used fMRI to assess brain activation to food (higher-ED, lower-ED) and non-food (office supplies) images presented in larger and smaller (i.e., age-appropriate) amounts in 61, 7-8-year-olds (29 male, 32 female) without obesity. Larger amounts of food increased activation in bilateral visual and right parahippocamp...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Bari A Fuchs Alaina L Pearce Barbara J Rolls Stephen J Wilson Emma Jane Rose Charles F Geier Kathleen L Keller Source Type: research
Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review
Appetite. 2024 Feb 27:107285. doi: 10.1016/j.appet.2024.107285. Online ahead of print.ABSTRACTAccording to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising resu...
Source: Appetite - February 29, 2024 Category: Nutrition Authors: Alessandro Monaco Johannes Kotz Mirna Al Masri Anila Allmeta Kai P Purnhagen Laura M K önig Source Type: research
