The effect of a mindfulness-based body scan exercise on food intake during TV watching.

In some studies mindfulness is associated with reduced food consumption, but the underlying mechanisms are less well researched. One potential mechanism is that mindfulness increases attention toward feelings of fullness. Additionally, experimental research on mindfulness and food intake has primarily been conducted in constrained laboratory settings, where it may be easier for participants to notice their internal bodily signals, as opposed to the real world where individuals are often engaged in other activities while eating. The effect of mindfulness on food intake while participants are distracted remains unexplored. This study therefore aimed to examine whether a mindfulness-based body scan exercise reduced food consumption within a distracted environment by increasing attention toward feelings of fullness. Participants (n = 137) listened to a 10-minute body scan meditation, or a 10-minute visualisation (control) meditation. They were then given a bowl of crisps to consume while watching a 10-minute TV show segment. Participants also completed measures assessing proposed mediators, including state mindfulness, attention to bodily sensations and eating automaticity. The body scan manipulation increased state mindfulness but had no direct effect on the other mediators or on food intake (intervention M = 34.79g, SD = 24.06; control M = 33.16g, SD = 23.88). State mindfulness was positively correlated with attention to bodily sensations while eating. Lower eating automaticity and greater reliance on decreased food appeal and physical satisfaction to stop eating were found to be associated with lower food intake. Contrary to previous studies, we found no evidence that a mindfulness body scan reduces food consumption when participants are distracted. Future research should examine the specific conditions under and mechanisms by which mindfulness may influence food consumption.

Socioeconomic position and the effect of energy labelling on consumer behaviour: a systematic review and meta-analysis.

BACKGROUND: There are well documented socioeconomic disparities in diet quality and obesity. Menu energy labelling is a public health policy designed to improve diet and reduce obesity. However, it is unclear whether the impact energy labelling has on consumer behaviour is socially equitable or differs based on socioeconomic position (SEP). METHODS: Systematic review and meta-analysis of experimental (between-subjects) and pre-post implementation field studies examining the impact of menu energy labelling on energy content of food and/or drink selections in higher vs. lower SEP groups. RESULTS: Seventeen studies were eligible for inclusion. Meta-analyses of 13 experimental studies that predominantly examined hypothetical food and drink choices showed that energy labelling tended to be associated with a small reduction in energy content of selections that did not differ based on participant SEP (X2(1) = 0.26, p = .610). Effect estimates for higher SEP SMD = 0.067 [95% CI: -0.092 to 0.226] and lower SEP SMD = 0.115 [95% CI: -0.006 to 0.237] were similar. A meta-analysis of 3 pre-post implementation studies of energy labelling in the real world showed that the effect energy labelling had on consumer behaviour did not significantly differ based on SEP (X2(1) = 0.22, p = .636). In higher SEP the effect was SMD = 0.032 [95% CI: -0.053 to 0.117] and in lower SEP the effect was SMD = -0.005 [95% CI: -0.051 to 0.041]. CONCLUSIONS: Overall there was no convincing evidence that the effect energy labelling has on consumer behaviour significantly differs based on SEP. Further research examining multiple indicators of SEP and quantifying the long-term effects of energy labelling on consumer behaviour in real-world settings is now required. REVIEW REGISTRATION: Registered on PROSPERO (CRD42022312532) and OSF ( https://doi.org/10.17605/OSF.IO/W7RDB ).

Can we change automatic processes: the influence of social priming on alcohol attentional bias.

The Stroop Effect has been linked to social concept priming, suggesting that the latter may trigger automatic behaviour aligned with the primed concept. This study examined the effects of social priming on alcohol attentional bias, with a sample of mostly light drinkers; it used a social priming task and an alcohol-Stroop test to measure participants' response times (RTs) before and after they had been socially primed. Participants were separated into one of three social priming conditions: Neutral, Alcohol Addiction, and Alcohol Preoccupation. A mixed ANOVA was run to determine whether participants' RTs to alcohol-related stimuli, "rather than to neutral sitmuli," slowed significantly after the alcohol interference tasks, relative to the neutral interference task, suggesting an alcohol attentional bias had been induced by the social priming exercise. Key interaction terms did not reveal such an interaction, but rather a general slowing down (for both neutral and alcohol stimuli), in the Alcohol conditions, relative to the Neutral one. As a result, we can conclude that while we did not induce an alcohol-specific bias in participants, we did discover a generalised interference effect, following alcohol-related social priming tasks.

Is the effect of menu energy labelling on consumer behaviour equitable? A pooled analysis of twelve randomized control experiments.

Menu energy labelling has been implemented as a public health policy to promote healthier dietary choices and reduce obesity. However, it is unclear whether the influence energy labelling has on consumer behaviour differs based on individuals' demographics or characteristics and may therefore produce inequalities in diet. Data were analysed from 12 randomized control trials (N = 8508) evaluating the effect of food and drink energy labelling (vs. labelling absent) on total energy content of food and drink selections (predominantly hypothetical) in European and US adults. Analyses examined the moderating effects of participant age, sex, ethnicity/race, education, household income, body mass index, dieting status, food choice motives and current hunger on total energy content of selections. Energy labelling was associated with a small reduction (f2 = 0.004, -50 kcal, p < 0.001) in total energy selected compared to the absence of energy labelling. Participants who were female, younger, white, university educated, of a higher income status, dieting, motivated by health and weight control when making food choices, and less hungry, tended to select menu items of lower energy content. However, there was no evidence that the effect of energy labelling on the amount of energy selected was moderated by any of the participants' demographics or characteristics. Energy labelling was associated with a small reduction in energy content of food selections and this effect was similar across a range of participants' demographics and characteristics. These preliminary findings suggest that energy labelling policies may not widen existing inequalities in diet.

Science Communication as a Collective Intelligence Endeavor: A Manifesto and Examples for Implementation.

Effective science communication is challenging when scientific messages are informed by a continually updating evidence base and must often compete against misinformation. We argue that we need a new program of science communication as collective intelligence-a collaborative approach, supported by technology. This would have four key advantages over the typical model where scientists communicate as individuals: scientific messages would be informed by (a) a wider base of aggregated knowledge, (b) contributions from a diverse scientific community, (c) participatory input from stakeholders, and (d) better responsiveness to ongoing changes in the state of knowledge.

Acceptability and Feasibility of a Mindfulness Intervention Delivered via Videoconferencing for People With Parkinson's.

Mindfulness-based group therapy is a rapidly growing psychological approach that can potentially help people adjust to chronic illness and manage unpleasant symptoms. Emerging evidence suggests that mindfulness-based interventions may benefit people with Parkinson's. The objective of the paper is to examine the appropriateness, feasibility, and potential cost-effectiveness of an online mindfulness intervention, designed to reduce anxiety and depression for people with Parkinson's. We conducted a feasibility randomized control trial and qualitative interviews. Anxiety, depression, pain, insomnia, fatigue, impact on daily activities and health-related quality of life were measured at baseline, 4, 8, and 20 weeks. Semi-structured interviews were conducted at the end of the intervention. Participants were randomized to the Skype delivered mindfulness group (n = 30) or wait-list (n = 30). Participants in the mindfulness group were also given a mindfulness manual and a CD with mindfulness meditations. The intervention did not show any significant effects in the primary or secondary outcome measures. However, there was a significant increase in the quality of life measure. The incremental cost-effectiveness ratio was estimated to be £27,107 per Quality-Adjusted Life Year gained. Also, the qualitative study showed that mindfulness is a suitable and acceptable intervention. It appears feasible to run a trial delivering mindfulness through Skype, and people with Parkinson's found the sessions acceptable and helpful.

The effect of priming on food choice: A field and laboratory study.

Priming involves the activation of a mental concept in memory which increases the likelihood that it will be assimilated into subsequent information processing. The present study investigates whether exposure to prime stimuli can increase the selection of unhealthy foods, which is an important topic as priming has been found to influence judgements, decisions, and behaviour outside of awareness. Study one was a between-subjects field study which examined the effect of brief exposure to food-related logos on subsequent snack choice. Study two took this further by examining food choice following exposure to unhealthy food-related logos in a laboratory setting. No main effect of priming was found by either the field study or the laboratory study; the participants in both studies made similar food choices regardless of condition. However, the results of study two showed a significant main effect of trait mindfulness on food choice, whereby participants higher in trait mindfulness selected fewer unhealthy foods. In conclusion, further research is required to determine whether exposure to unhealthy food-related logos can increase the selection of unhealthy foods. Although the potential for mindfulness to reduce the selection of unhealthy foods looks promising, this also requires further investigation through experimental research.

Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices.

This study examined the effects of calorie labelling and two key contextual factors (reflective motivation and habits) on the calorie content of hypothetical coffee-shop menu choices. In one exploratory (n = 70) and one pre-registered (n = 300) laboratory study (Studies 1 and 2 respectively), participants viewed a hypothetical calorie-labelled or non calorie-labelled menuboard and selected their preferred item(s). Coffee shop drinking habits were measured using the Self-Report Habit Index, and reflective motivation (relating to calorie intake) was assessed with three items asking about watching weight, eating healthily, and reading calorie labels. In Study 2, participants also estimated calories contained in a subset of the menuboard drinks. Results of both studies showed that labelling did not significantly affect the total calorie content of items selected. However, in Study 2, as predicted, there was a trend toward moderation by reflective motivation (p = .056) with less motivated participants showing relatively greater calorie selection when exposed to labelling. Participants with weaker habits took longer to select items (p = .002) but, contrary to predictions, were not more influenced by labelling. Higher reflective motivation was associated with selecting fewer calories (p = .002), correctly recalling the presence/absence of labelling (p = .016) and better estimating calorie content (p < .001). Overall, participants significantly underestimated calories in higher calorie drinks but overestimated calories in lower calorie drinks. The results highlight the importance of contextual factors such as habits and reflective motivation for obesity interventions and are relevant for the UK's introduction of selective mandatory calorie labelling. In some instances, labelling may actually increase intake among those less motivated by health and weight concerns, but further research is needed to substantiate this concern.

Information overload for (bounded) rational agents.

Bayesian inference offers an optimal means of processing environmental information and so an advantage in natural selection. We consider the apparent, recent trend in increasing dysfunctional disagreement in, for example, political debate. This is puzzling because Bayesian inference benefits from powerful convergence theorems, precluding dysfunctional disagreement. Information overload is a plausible factor limiting the applicability of full Bayesian inference, but what is the link with dysfunctional disagreement? Individuals striving to be Bayesian-rational, but challenged by information overload, might simplify by using Bayesian networks or the separation of questions into knowledge partitions, the latter formalized with quantum probability theory. We demonstrate the massive simplification afforded by either approach, but also show how they contribute to dysfunctional disagreement.

The effect of visualisation and mindfulness-based decentering on chocolate craving.

According to the elaborated intrusion (EI) theory of desire, loading visual working memory should help prevent and reduce cravings because cravings occur when intrusive thoughts are elaborated upon in working memory, often as vivid mental images. Mindfulness-based decentering strategies may also help prevent and reduce cravings since they may divert attention away from craving-related thoughts and mental imagery. To compare the effects of visualisation versus decentering on cravings, participants (N = 108) were randomly assigned to one of three conditions: (a) decentering, (b) visualisation, (c) mind-wandering control. Participants in each condition received two audio exercises: (1) a 2-min exercise, preceding a craving induction but after initial deprivation and cue exposure, (2) a 4-min exercise, following a craving induction. The audios instructed participants to look at a plate of chocolate that was in front of them whilst either (a) decentering from their thoughts and feelings, (b) engaging in visualisation or (c) letting their mind wander. Participants were asked to rate the strength of their cravings at four time points (Time 1, baseline; Time 2, after the 2-min audio; Time 3, post-craving induction; Time 4, post-4 minute audio). Frequency of craving-related thoughts was also measured at Time 4. Compared to the control condition, results showed a significant reduction in strength of cravings for the decentering condition after both the 2-min audio and the 4-min audio. Decentering was superior to visualisation only after the 2-min audio. Participants in both the visualisation and decentering conditions also had significantly lower frequencies of craving-related thoughts compared to control participants. The findings support EI theory and suggest that mindfulness-based decentering strategies may be useful for both the prevention and reduction of cravings. Pre-registration: https://osf.io/jv3pq.

The effects of mindful eating on food consumption over a half-day period.

This study examined the effects of a key feature of mindful eating (paying attention to the sensory properties of food) on calorie and macronutrient intake over a half-day period. Female participants (n = 60) were given a 635 kcal lunch of sandwiches, crisps and grapes. Those allocated to an experimental condition were asked to attend to the sensory properties of the food. After lunch, all participants were given 908 kcal of three energy dense sweet snack foods and asked to taste and rate them on several dimensions. Unknown to participants, the amounts of all foods consumed were recorded. Before they left the laboratory, participants in the experimental group were also asked to continue to pay attention to the sensory properties of their food for the rest of the day. At the end of the day all participants logged onto a website where they completed a suspicion probe and surprise online food recall measure to assess food intake outside the laboratory. Data from participants who guessed their eating was being measured were excluded. There were no differences between the experimental and control groups in terms of calories consumed during the taste test (166 versus 144 kcal respectively; n = 48) or across the entire half-day period (1456 versus 1343 kcal respectively; n = 44). There were also no differences in total intake of saturated fat, added sugar or fibre. The results fail to support other research that has shown reductions in food intake following mindful eating. This highlights the need to identify underlying mechanisms of action to better understand when this strategy is, and is not, likely to influence diet. PRE-REGISTRATION: osf.io/f4x2m.

The effect of a mindfulness-based decentering strategy on chocolate craving.

According to the elaborated-intrusion theory of desire, strategies that load visual working memory will reduce cravings. According to the grounded cognition theory of desire, cravings will be reduced with mindfulness-based decentering strategies that encourage individuals to see their thoughts as thoughts. However, decentering strategies also tend to load visual working memory making it difficult to test the latter prediction. This study addressed this issue by matching visualization across decentering and guided imagery tasks. Male and female participants (n = 101) underwent a chocolate craving induction before listening to a 4-min audio recording that guided them to (a) decenter from their thoughts and feelings, (b) engage in visualization, or (c) let their mind wander. Participants reported on chocolate craving before and after the craving induction and following the 4-min recording. They also provided retrospective reports of craving during the recording, reported on the extent to which they had adhered to the audio instructions and briefly indicated what they had been thinking about during the recording. Results showed a significant reduction in cravings to baseline following the recording across all three conditions (p < .001), but no significant differences between conditions or in the retrospective reports of craving. There was some evidence to suggest that participants in the mind wandering condition had been thinking about alternate goals, which may have inhibited thoughts about chocolate and been just as effective at reducing craving as the imagery and decentering strategies. Exploratory analyses showed a trend toward decentering being more effective than imagery where participants reported higher task adherence throughout the 4 min (p = .067). This raises the possibility that decentering effects may be improved with better strategy adherence, which might be achieved through practice or increased motivation.

The effect of mindful eating on subsequent intake of a high calorie snack.

This study examined the effects of applying a mindful eating strategy during lunch on subsequent intake of a palatable snack. It also looked at whether this effect occurred due to improved memory for lunch and whether effects varied with participant gender, level of interoceptive awareness or sensitivity to reward. Participants (n = 51) completed a heartbeat perception task to assess interoceptive awareness. They were then provided with a lunch of 825 calories. Participants in the experimental group ate lunch while listening to an audio clip encouraging them to focus on the sensory properties of the food (e.g. its smell, look, texture). Those in the control group ate lunch in silence. Two hours later participants were offered a snack. They then completed a questionnaire assessing sensitivity to reward as well as other measures assessing various aspects of their memory for lunch. The results showed no significant difference in lunch intake between the two groups but participants in the experimental group consumed significantly less snack than those in the control group; mean = 112.30 calories (SD = 70.24) versus mean = 203.20 calories (SD = 88.05) respectively, Cohen's d = 1.14. This effect occurred regardless of participant gender or level of interoceptive awareness. There was also no significant moderation by sensitivity to reward although one aspect, reward interest, showed a trend towards significance. There was no evidence to indicate that the mindful eating strategy enhanced participants' memory for their lunch. Further research is needed to assess the long-term effects of this strategy, as well as establish the underlying mechanisms. Future work on the relationship between sensitivity to reward and the effects of mindful eating may also benefit from larger sample sizes.

Children respond to food restriction by increasing food consumption.

Consistent with the insurance hypothesis, research shows that when children experience restricted access to food, they display increased intake when restrictions are lifted. This effect appears more robust for girls compared to boys, and for children with lower levels of inhibitory control. The insurance hypothesis has potentially important implications for parental feeding practices.

A cross-sectional observational study of the nutritional intake of UK primary school children from deprived and non-deprived backgrounds: implications for school breakfast schemes.

BACKGROUND: This study examined the nutritional intake of 9-11 year old children in Wales, UK, to assess the rationale for, and potential of, school breakfast initiatives. It also examined the possible unintended consequence of over consumption. METHODS: The study employed a cross-sectional observational design within a randomized controlled trial of a free school breakfast programme. A total of 111 primary schools were randomly assigned to an intervention condition (in which a free school breakfast programme was implemented) or a control condition (in which implementation of the scheme was delayed). Sub-samples of children completed multiple-pass 24-hr dietary recall interviews at baseline (n = 581), and 12 months later (n = 582). Deprivation was assessed for each child in terms of whether or not they were entitled to free school meals. RESULTS: Prior to the introduction of the programme, rates of breakfast skipping were low and there was little evidence of widespread nutritional deficiency. However, there was a subset of children who consumed inadequate levels of a range of vitamins and minerals and 29 % of children ate very little for breakfast (less than 100 kcal). Children that ate larger breakfasts, had higher daily intakes of all nutrients that were examined. Children from deprived backgrounds consumed significantly lower levels of several vitamins and minerals at breakfast. Following the introduction of the breakfast scheme in intervention schools, there was little difference in the nutritional quality of school versus home breakfasts (n = 35 and 211 respectively). Where children ate breakfast at both school and home (n = 33), their overall energy intake was higher, but not significantly so. CONCLUSIONS: Although the overall diet of this group of children was generally good prior to the breakfast scheme, the results suggest that such schemes could be beneficial for a subset of children who are poorly nourished and for those children who consume very little for breakfast. TRIAL REGISTRATION: Current Controlled Trials ISRCTN18336527.

Development and preliminary evaluation of an internet-based healthy eating program: randomized controlled trial.

BACKGROUND: The HealthValues Healthy Eating Programme is a standalone Internet-based intervention that employs a novel strategy for promoting behavior change (analyzing one's reasons for endorsing health values) alongside other psychological principles that have been shown to influence behavior. The program consists of phases targeting motivation (dietary feedback and advice, analyzing reasons for health values, thinking about health-related desires, and concerns), volition (implementation intentions with mental contrasting), and maintenance (reviewing tasks, weekly tips). OBJECTIVE: The aim was to examine the effects of the program on consumption of fruit and vegetables, saturated fat, and added sugar over a 6-month period. METHODS: A total of 82 females and 18 males were recruited using both online and print advertisements in the local community. They were allocated to an intervention or control group using a stratified block randomization protocol. The program was designed such that participants logged onto a website every week for 24 weeks and completed health-related measures. Those allocated to the intervention group also completed the intervention tasks at these sessions. Additionally, all participants attended laboratory sessions at baseline, 3 months, and 6 months. During these sessions, participants completed a food frequency questionnaire (FFQ, the Block Fat/Sugar/Fruit/Vegetable Screener, adapted for the UK), and researchers (blind to group allocation) measured their body mass index (BMI), waist-to-hip ratio (WHR), and heart rate variability (HRV). RESULTS: Data were analyzed using a series of ANOVA models. Per protocol analysis (n=92) showed a significant interaction for fruit and vegetable consumption (P=.048); the intervention group increased their intake between baseline and 6 months (3.7 to 4.1 cups) relative to the control group (3.6 to 3.4 cups). Results also showed overall reductions in saturated fat intake (20.2 to 15.6 g, P<.001) and added sugar intake (44.6 to 33.9 g, P<.001) during this period, but there were no interactions with group. Similarly, there were overall reductions in BMI (27.7 to 27.3 kg/m(2), P=.001) and WHR (0.82 to 0.81, P=.009), but no interactions with group. The intervention did not affect alcohol consumption, physical activity, smoking, or HRV. Data collected during the online sessions suggested that the changes in fruit and vegetable consumption were driven by the motivational and maintenance phases of the program. CONCLUSIONS: Results suggest that the program helped individuals to increase their consumption of fruit and vegetables and to sustain this over a 6-month period. The observed reduction in fat and sugar intake suggests that monitoring behaviors over time is effective, although further research is needed to confirm this conclusion. The Web-based nature of the program makes it a potentially cost-effective way of promoting healthy eating.

Mindful eating: what we know so far.

Mindful eating is increasingly being used to try to promote healthy eating and weight management. However, the term refers to a diverse set of practices that could have quite different effects on behaviour. This narrative review provides a guide to the concept of mindful eating as well as a comprehensive overview of research in the area. This includes the ways in which mindful eating has been operationalised and measured as well as evidence for effects and potential mechanisms of action. The research reviewed suggests that multi-component mindfulness-based interventions may be beneficial for disordered eating and weight management, but it is unclear whether these benefits exceed those obtained by alternative treatments. Some studies suggest that specific mindful eating strategies may have immediate effects on eating, but more research is needed to reach any definitive conclusions. These studies also suggest that effects may vary depending on the characteristics of the individual and/or the specific eating context. As such, research may ultimately point towards a more personalised approach to the application of mindful eating in order to maximise benefits. Finally, mindful eating interventions for children represent a relatively new area of research and there is currently insufficient evidence to draw any firm conclusions about their value. To advance both our understanding and effective application of mindful eating, more experimental research with high levels of methodological rigour is needed as well as research that explores underpinning mechanisms of action.

A Randomized Controlled Trial Examining the Effects of Mindful Eating and Eating without Distractions on Food Intake over a Three-Day Period.

This study compared the effects of mindful eating and eating without distractions on energy intake and diet over a 3-day period among healthy-weight females. Mindful eating was defined as attending to the sensory properties of one's food as one eats. Participants (n = 99) were asked to either focus on the sensory properties of their food (MIND), eat without distractions (CON-D) or they were not provided with any instructions (CON-I). All participants completed an online food recall measure at the end of each day. Those in the MIND and CON-D groups also rated strategy adherence at the end of each day. Results showed no significant effects of condition on energy intake (ηp2 = 0.00), saturated fat, added sugar and fiber (ηp2 = 0.03), or fruit and vegetables (ηp2 = 0.04). There was also no significant relationship between energy intake and strategy adherence in the MIND group (r = -0.02). For those in the CON-D group, there was a trend toward a negative relationship between energy intake and strategy adherence (r = -0.31, p = 0.085). Among this population, there was no evidence that asking people to attend to the sensory properties of their food improved their diet. Further research is needed to identify mechanisms underpinning significant effects observed in laboratory studies, to help understand when this strategy is, and is not, likely to be helpful.

Feeding goals sought by mothers of 3-5-year-old children.

OBJECTIVES: One means through which children learn eating behaviours is the feeding strategies used by parents. Although research has studied the effects of parental feeding strategies on consumption, choice, and liking, little is known about the goals parents themselves seek. The study aimed to explore the feeding goals sought by parents of preschool children. DESIGN: An exploratory qualitative study using in-depth, semi-structured interviews was undertaken. Data were analysed using thematic and interpretative techniques. METHODS: A snowballing sample of 12 mothers of children aged 3-5 years was used. Mothers were asked to recall and talk through their feeding experiences with this child. Probe questions were used to explore the reasoning behind the actions described. Data were transcribed and subjected to concurrent coding and interpretation. RESULTS: Mothers spontaneously classified their child as a 'good' or a 'bad' eater. Consumption emerged as the dominant feeding goal. For 'bad' eaters, a short-term goal of consuming any food, rather than no food, was adopted. For 'good' eaters, a long-term goal of consuming a varied, well-balanced diet was favoured. Liking as a feeding goal was not mentioned. CONCLUSIONS: Although the literature suggests that liking is the most appropriate feeding goal for the establishment of long-term healthy eating behaviours, parents do not knowingly, repeatedly and consistently target food likes as a direct outcome of their feeding strategies. Interventions that focus on 'how' parents feed their children, as well as 'what', are recommended.

Increased affective influence: situational complexity or deliberation time?

The affect infusion model (AIM) is a prominent theory of when current emotional state is expected to influence the interpretation of a social stimulus (situation). We discuss the assumptions in AIM and conclude that its current specification predicts that both deliberation time and situational complexity should lead to affect infusion. The aim of this research was to clarify the relative importance of these factors in determining affect infusion and hence promote the development of AIM. We present an experimental design in which situational complexity and deliberation time can be manipulated orthogonally as independent factors. Our results show that the latter factor, but not the former, can influence the degree of affect infusion.