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Ulrike Schmidt - One of the best experts on this subject based on the ideXlab platform.
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Food cue induced Craving in individuals with bulimia nervosa and binge eating disorder
PLOS ONE, 2018Co-Authors: Adrian Meule, Ulrike Schmidt, Hanschristoph Friederich, Jens Blechert, Carolyn Kuppers, Louisa Harms, Timo BrockmeyerAbstract:Individuals with bulimia nervosa (BN) or binge-eating disorder (BED) experience more frequent and intense Food Cravings than individuals without binge eating. However, it is currently unclear whether they also show larger Food cue-induced increases in Craving (i.e., Food cue reactivity) than those without binge eating, as suggested by conditioning theories of binge eating. A group of individuals with BN or BED (binge-eating group, n = 27) and a group of individuals with low trait Food Craving scores and without binge eating (control group, n = 19) reported their current Food Craving before and after a Food cue exposure. Although Food Craving intensity significantly increased in both groups, this increase was significantly stronger in the binge-eating group than in the control group. This result is in line with conditioning models of binge eating that propose that Food cues are conditioned stimuli that elicit a conditioned response (e.g., Food Craving) and that this association is stronger in individuals with binge eating. As Food Craving increased in individuals with low trait Food Craving scores as well-although to a lesser extent-previous null results might be explained by methodological considerations such as not screening control participants for trait Food Craving.
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concept and evaluation of Food Craving unidimensional scales based on the trait and the state Food Craving questionnaire
Cadernos De Saude Publica, 2018Co-Authors: Mara Fernandes Maranhao, Iain C Campbell, Ulrike Schmidt, Nara Mendes Estella, Hugo Cogomoreira, Angelica M ClaudinoAbstract:Abstract: “Craving” is a motivational state that promotes an intense desire related to consummatory behaviors. Despite growing interest in the concept of Food Craving, there is a lack of available instruments to assess it in Brazilian Portuguese. The objectives were to translate and adapt the Trait and the State Food Craving Questionnaire (FCQ-T and FCQ-S) to Brazilian Portuguese and to evaluate the psychometric properties of these versions.The FCQ-T and FCQ-S were translated and adapted to Brazilian Portuguese and administered to students at the Federal University of Sao Paulo. Both questionnaires in their original models were examined considering different estimators (frequentist and bayesian). The goodness of fit underlying the items from both scales was assessed through the following fit indices: χ2, WRMR residual, comparative fit index, Tucker-Lewis index and RMSEA. Data from 314 participants were included in the analyses. Poor fit indices were obtained for both of the original questionnaires regardless of the estimator used and original structural model. Thus, three eating disorder experts reviewed the content of the instruments and selected the items which were considered to assess the core aspects of the Craving construct. The new and reduced models (questionnaires) generated good fit indices. Our abbreviated versions of FCQ-S and FCQ-T considerably diverge from the conceptual framework of the original questionnaires. Based on the results of this study, we propose a possible alternative, i.e., to assess Craving for Food as a unidimensional construct.
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approach bias and cue reactivity towards Food in people with high versus low levels of Food Craving
Appetite, 2015Co-Authors: Timo Brockmeyer, Ulrike Schmidt, Hanschristoph Friederich, Carolyn Hahn, Christina ReetzAbstract:Abstract Objective Even though people suffering from high levels of Food Craving are aware of the negative consequences of binge eating, they cannot resist. Automatic action tendencies (i.e. approach bias) towards Food cues that operate outside conscious control may contribute to this dysfunctional behavior. The present study aimed to examine whether people with high levels of Food Craving show a stronger approach bias for Food than those with low levels of Food Craving and whether this bias is associated with cue-elicited Food Craving. Method Forty-one individuals reporting either extremely high or extremely low levels of trait Food Craving were recruited via an online screening and compared regarding approach bias towards visual Food cues by means of an implicit stimulus-response paradigm (i.e. the Food Approach-Avoidance Task). State levels of Food Craving were assessed before and after cue exposure to indicate Food cue reactivity. Results As expected, high Food cravers showed stronger automatic approach tendencies towards Food than low Food cravers. Also in line with the hypotheses, approach bias for Food was positively correlated with the magnitude of change in state levels of Food Craving from pre-to post-cue exposure in the total sample. Discussion The findings suggest that an approach bias in early stages of information processing contributes to the inability to resist Food intake and may be of relevance for understanding and treating dysfunctional eating behavior.
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approach bias modification in Food Craving a proof of concept study
European Eating Disorders Review, 2015Co-Authors: Timo Brockmeyer, Ulrike Schmidt, Hanschristoph Friederich, Carolyn Hahn, Christina ReetzAbstract:The aim of the present proof-of-concept study was to test a novel cognitive bias modification (CBM) programme in an analogue sample of people with subclinical bulimic eating disorder (ED) psychopathology. Thirty participants with high levels of trait Food Craving were trained to make avoidance movements in response to visual Food stimuli in an implicit learning paradigm. The intervention comprised ten 15-minute sessions over a 5-week course. At baseline, participants showed approach and attentional biases towards high-caloric palatable Food that were both significantly reduced and turned into avoidance biases after the training. Participants also reported pronounced reductions in both trait and cue-elicited Food Craving and in ED symptoms as well. The overall evaluation of the training by the participants was positive. The specific CBM programme tested in this pilot trial promises to be an effective and feasible way to alter automatic action tendencies towards Food in people suffering from bulimic ED psychopathology.
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The effects of prefrontal cortex transcranial direct current stimulation (tDCS) on Food Craving and temporal discounting in women with frequent Food Cravings.
Appetite, 2014Co-Authors: Maria Kekic, Iain C Campbell, Jessica Mcclelland, Steffen Nestler, Katya Rubia, Anthony S. David, Ulrike SchmidtAbstract:Abstract Bulimia nervosa, binge-eating disorder, and some forms of obesity are characterised by compulsive overeating that is often precipitated by Food Craving. Transcranial direct current stimulation (tDCS) has been used to suppress Food Cravings, but there is insufficient evidence to support its application in clinical practice. Furthermore, the potential moderating role of impulsivity has not been considered. This study used a randomised within-subjects crossover design to examine whether a 20-minute session of sham-controlled bilateral tDCS to the dorsolateral prefrontal cortex (anode right/cathode left) would transiently modify Food Cravings and temporal discounting (TD; a measure of choice impulsivity) in 17 healthy women with frequent Food Cravings. Whether the effects of tDCS on Food Craving were moderated by individual differences in TD behaviour was also explored. Participants were exposed to Food and a film of people eating, and Food Cravings and TD were assessed before and after active and sham stimulation. Craving for sweet but not savoury Foods was reduced following real tDCS. Participants that exhibited more reflective choice behaviour were more susceptible to the anti-Craving effects of tDCS than those that displayed more impulsive choice behaviour. No differences were seen in TD or Food consumption after real versus sham tDCS. These findings support the efficacy of tDCS in temporarily lowering Food Cravings and identify the moderating role of TD behaviour.
Adrian Meule - One of the best experts on this subject based on the ideXlab platform.
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Food cue induced Craving in individuals with bulimia nervosa and binge eating disorder
PLOS ONE, 2018Co-Authors: Adrian Meule, Ulrike Schmidt, Hanschristoph Friederich, Jens Blechert, Carolyn Kuppers, Louisa Harms, Timo BrockmeyerAbstract:Individuals with bulimia nervosa (BN) or binge-eating disorder (BED) experience more frequent and intense Food Cravings than individuals without binge eating. However, it is currently unclear whether they also show larger Food cue-induced increases in Craving (i.e., Food cue reactivity) than those without binge eating, as suggested by conditioning theories of binge eating. A group of individuals with BN or BED (binge-eating group, n = 27) and a group of individuals with low trait Food Craving scores and without binge eating (control group, n = 19) reported their current Food Craving before and after a Food cue exposure. Although Food Craving intensity significantly increased in both groups, this increase was significantly stronger in the binge-eating group than in the control group. This result is in line with conditioning models of binge eating that propose that Food cues are conditioned stimuli that elicit a conditioned response (e.g., Food Craving) and that this association is stronger in individuals with binge eating. As Food Craving increased in individuals with low trait Food Craving scores as well-although to a lesser extent-previous null results might be explained by methodological considerations such as not screening control participants for trait Food Craving.
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Food Craving Food choice and consumption the role of impulsivity and sham controlled tdcs stimulation of the right dlpfc
Physiology & Behavior, 2017Co-Authors: Claudio Georgii, Adrian Meule, Anna Richard, Philipp Goldhofer, Jens BlechertAbstract:Abstract Background Impulsivity has been found to be associated with overeating and obesity. Transcranial direct current stimulation (tDCS) may enhance inhibitory control while reducing Food Craving and intake. Thus, the aim of the present study was to investigate whether tDCS stimulation modifies Food choice, Craving and consumption as a function of trait impulsivity. Methods Forty-two predominantly healthy-weight women received active tDCS stimulation to the right dorsolateral prefrontal cortex and sham stimulation in a within participant design. Trait impulsivity was measured with a short form of the Barratt Impulsiveness Scale. Participants completed a computerized Food-choice task, during which their mouse movements were traced. Current Food Craving was measured by a modified version of the Food Cravings Questionnaire-State as well as by desire to eat ratings for Food pictures. Food intake was measured in a taste test. Results There were no tDCS effects on any of the dependent variables. Trait impulsivity (and non-planning impulsivity in particular) was positively associated with higher calorie intake in the taste test, irrespective of tDCS stimulation. Conclusion The current findings question the efficacy of single-session tDCS stimulation of the right dLPFC to reduce Food Craving, high caloric Food choice and calorie intake in non-selected, predominantly healthy weight women. However, they do support the idea that trait impulsivity is related to overeating and, therefore, may be a risk factor for obesity. Future research needs to specify which appetitive behaviors can be modulated by brain stimulation and which populations might profit from it the most.
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Food Craving: new contributions on its assessment, moderators, and consequences.
Frontiers in psychology, 2015Co-Authors: Boris C. Rodríguez-martín, Adrian MeuleAbstract:Food Craving refers to an intense desire to consume a specific Food. In Western societies, these Foods usually have high palatability and are energy dense, that is, they have high sugar and/or fat content. Food Craving is a multidimensional experience as it includes cognitive (e.g., thinking about Food), emotional (e.g., desire to eat or changes in mood), behavioral (e.g., seeking and consuming Food), and physiological (e.g., salivation) aspects (Nederkoorn et al., 2000; Cepeda-Benito et al., 2000a). Subjective self-report appears to be the most viable method for the assessment of Craving as other measurement modalities (e.g., peripheral autonomic responses) typically suffer from a lack of specificity (Shiffman, 2000). The most often used instruments are the Food Cravings Questionnaires (FCQs; Cepeda-Benito et al., 2000a,b). Momentary Food Craving can be measured with a 15-item state version (FCQ-S) while the frequency of Food Craving experiences can be measured with a 39-item trait version (FCQ-T), which contains nine subscales. However, factor structure could not be replicated in some studies and as the FCQ-T usually has very high internal consistency, researchers often report its total score only. Consequently, such a long measure may not be necessary in order to assess a general index of trait Food Craving. In the current research topic, Meule et al. (2014) present a reduced version of the German FCQ-T (FCQ-T-r), which consists of 15 items only. Results showed that correlates of this short version were similar to those that have been found for the long version, for example, that FCQ-T scores are able to predict Food-cue induced Craving (Meule et al., 2012a,b). Following up on this, Rodriguez-Martin and Molerio-Perez (2014) also could not replicate the nine-factorial structure of the Spanish FCQ-T (Cepeda-Benito et al., 2000b). They could demonstrate, however, that scores of the Spanish FCQ-T-r were highly correlated with scores of the long version as well as with the 24 excluded items. Moreover, it was shown that validity indices were similar for both versions, providing further support that the FCQ-T-r represents an adequate alternative for the assessment of trait Food Craving as measured by the FCQ-T. Animal models are an important part of research on eating behavior. While people can be asked if they experience a desire to eat a Food, measuring Food Craving in animals is not straightforward. Following abstinence from sugar, rats will exhibit a larger binge than ever before, which may be interpreted as an experience of Craving (Avena et al., 2005). A rather indirect measure of Food Craving may be sensory-specific satiety (SST; specifically, the lack thereof). It refers to a temporary decline in Food liking and Food wanting derived from consuming a certain Food in comparison to other unconsumed Foods (Havermans et al., 2009). Reichelt et al. (2014) present a study in which rats consumed a so-called cafeteria diet of palatable, high-calorie Foods for 2 weeks. They found that these rats showed impaired SST following consumption of a high-calorie solution, which may suggest that exposure to obesogenic diets impacts upon neurocircuitry involved in motivated control of eating behavior. The ingestion of Food is associated with a rewarding consequence and, thus, the incentive value of that particular Food increases and its sensory attributes become signals for satisfaction (Havermans, 2013). Therefore, through Pavlovian conditioning, exposure to Food-cues can likely trigger Food Craving. In experimental research, this can easily be examined by presenting pictorial Food stimuli on a computer screen while psychophysiological data or subjective ratings are recorded. However, Food image sets vary considerably across laboratories and image characteristics and Food composition are often unspecified. Moreover, study results may be adversely affected by confounding variables such as perceptual characteristics of the stimuli. To remedy this, Blechert et al. (2014) developed a comprehensive database of Food and non-Food images along with detailed meta-data. This database will facilitate standardization and comparability across studies and will advance experimental research on Food Craving and eating behavior as it enables to match and control stimulus sets on a range of important variables. Exposure to tempting Food-cues, however, does not trigger Food Craving or lead to Food consumption in each and every situation. Grubliauskiene and Dewitte (2014), for example, show that boys actually ate fewer candies following an unobtrusive pre-exposure to candies as compared to when there was no pre-exposure. Unexpectedly, however, this effect could not be shown for girls. Moreover, as was firstly demonstrated by Morewedge et al. (2010), instead of inducing Food Craving (i.e., having a sensitizing effect), repeatedly imagining the consumption of a Food leads people to habituate to it and consequently reduces consumption of that Food. Missbach et al. (2014) were able to replicate this finding with different Food items than were used in the original studies. Importantly, they found that this habituation effect was neutralized by self-regulatory depletion. That is, repeated imagination of Food consumption only reduces subsequent Food intake when self-regulatory resources are available. Research consistently demonstrates gender differences in Food Craving: women are more likely to experience Food Cravings than men (Weingarten and Elston, 1991). It is tempting to assume that these differences are related to hormonal differences between women and men, particularly as many women experience increases in Food Cravings perimenstrually and prenatally (Hormes, 2014). However, research on these experiences is scarce. Orloff and Hormes (2014) review the available literature on Food Cravings during pregnancy. They challenge the notion that perimenstrual or prenatal Food Craving is associated with hormonal changes, but suggest that cultural and psychosocial factors are more important determinants of Food Craving experiences during pregnancy and of excess gestational weight gain. Food Craving can occur as a result of specific mood states (often negative mood) and is marked by anticipation of mood enhancing effects of Food intake (Cepeda-Benito et al., 2000a). Food Craving is also associated with external eating, that is, it is often triggered by cues in the environment. Pfattheicher and Sassenrath (2014) report that emotional eating is positively related to individual differences in prevention focus while external eating is positively related to individual differences in promotion focus. Hence, this study showed that trait-like self-regulatory orientations are differentially related to specific eating styles, which may inspire intervention approaches for the reduction of Food Craving. Potenza and Grilo (2014) briefly summarize contemporary research on Food Craving such as its neuronal underpinnings. They also highlight its relevance in obesity and binge eating disorder and suggest that research on and therapy of these disorders may benefit from providing an addiction framework. For instance, some approaches that effectively target drug Cravings have also been shown to reduce Food Cravings. In a similar vein, Davis et al. (2014) investigated the effects of a methylphenidate challenge in individuals exhibiting addiction-like eating behavior. Individuals with “Food addiction” reported more intense Food Craving than controls and were resistant to the Food intake suppression that is typically induced by dopamine agonists. This supports that compulsive overeating is related to increased Food Craving and dopamine signaling-strength differences.
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on the differentiation between trait and state Food Craving half year retest reliability of the Food Cravings questionnaire trait reduced fcq t r and the Food Cravings questionnaire state fcq s
The Journal of Eating Disorders, 2014Co-Authors: Adrian Meule, Carina Beck Teran, Jasmin Berker, Tilman Grundel, Martina Mayerhofer, Petra PlatteAbstract:Background: Food Craving refers to an intense desire to consume a specific Food. The Food Cravings Questionnaires (FCQs) assess Food Cravings on a trait and a state level. Method: The current study examined half-year retest-reliability of the Food Cravings Questionnaire-Trait-reduced (FCQ-T-r) and the Food Cravings Questionnaire-State (FCQ-S) and reports associations with current Food deprivation in female students. Results: The FCQ-T-r had higher retest-reliability (rtt= .74) than the FCQ-S (rtt= .39). Although trait Food Craving was correlated with state Food Craving, it was unaffected by current Food deprivation. Conclusions: Although state and trait Food Craving are interdependent, the FCQs are able to differentiate between the two. As scores of the FCQ-T-r represent a stable trait, but are also sensitive to changes in eating behavior, they may be useful for the investigation of the course of eating disorders and obesity.
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double trouble trait Food Craving and impulsivity interactively predict Food cue affected behavioral inhibition
Appetite, 2014Co-Authors: Adrian Meule, Andrea KublerAbstract:Impulsivity and Food Craving have both been implicated in overeating. Recent results suggest that both processes may interactively predict increased Food intake. In the present study, female participants performed a Go/No-go task with pictures of high- and low-calorie Foods. They were instructed to press a button in response to the respective target category, but withhold responses to the other category. Target category was switched after every other block, thereby creating blocks in which stimulus–response mapping was the same as in the previous block (nonshift blocks) and blocks in which it was reversed (shift blocks). The Food Cravings Questionnaires and the Barratt Impulsiveness Scale were used to assess trait and state Food Craving and attentional, motor, and nonplanning impulsivity. Participants had slower reaction times and more omission errors (OE) in high-calorie than in low-calorie blocks. Number of commission errors (CE) and OE was higher in shift blocks than in nonshift blocks. Trait impulsivity was positively correlated with CE in shift blocks while trait Food Craving was positively correlated with CE in high-calorie blocks. Importantly, CE in high-calorie-shift blocks were predicted by an interaction of Food Craving × impulsivity such that the relationship between Food Craving and CE was particularly strong at high levels of impulsivity, but vanished at low levels of impulsivity. Thus, impulsive reactions to high-calorie Food-cues are particularly pronounced when both trait impulsivity and Food Craving is high, but low levels of impulsivity can compensate for high levels of trait Food Craving. Results support models of self-regulation which assume that interactive effects of low top-down control and strong reward sensitive, bottom-up mechanisms may determine eating-related disinhibition, ultimately leading to increased Food intake.
Iain C Campbell - One of the best experts on this subject based on the ideXlab platform.
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concept and evaluation of Food Craving unidimensional scales based on the trait and the state Food Craving questionnaire
Cadernos De Saude Publica, 2018Co-Authors: Mara Fernandes Maranhao, Iain C Campbell, Ulrike Schmidt, Nara Mendes Estella, Hugo Cogomoreira, Angelica M ClaudinoAbstract:Abstract: “Craving” is a motivational state that promotes an intense desire related to consummatory behaviors. Despite growing interest in the concept of Food Craving, there is a lack of available instruments to assess it in Brazilian Portuguese. The objectives were to translate and adapt the Trait and the State Food Craving Questionnaire (FCQ-T and FCQ-S) to Brazilian Portuguese and to evaluate the psychometric properties of these versions.The FCQ-T and FCQ-S were translated and adapted to Brazilian Portuguese and administered to students at the Federal University of Sao Paulo. Both questionnaires in their original models were examined considering different estimators (frequentist and bayesian). The goodness of fit underlying the items from both scales was assessed through the following fit indices: χ2, WRMR residual, comparative fit index, Tucker-Lewis index and RMSEA. Data from 314 participants were included in the analyses. Poor fit indices were obtained for both of the original questionnaires regardless of the estimator used and original structural model. Thus, three eating disorder experts reviewed the content of the instruments and selected the items which were considered to assess the core aspects of the Craving construct. The new and reduced models (questionnaires) generated good fit indices. Our abbreviated versions of FCQ-S and FCQ-T considerably diverge from the conceptual framework of the original questionnaires. Based on the results of this study, we propose a possible alternative, i.e., to assess Craving for Food as a unidimensional construct.
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The effects of prefrontal cortex transcranial direct current stimulation (tDCS) on Food Craving and temporal discounting in women with frequent Food Cravings.
Appetite, 2014Co-Authors: Maria Kekic, Iain C Campbell, Jessica Mcclelland, Steffen Nestler, Katya Rubia, Anthony S. David, Ulrike SchmidtAbstract:Abstract Bulimia nervosa, binge-eating disorder, and some forms of obesity are characterised by compulsive overeating that is often precipitated by Food Craving. Transcranial direct current stimulation (tDCS) has been used to suppress Food Cravings, but there is insufficient evidence to support its application in clinical practice. Furthermore, the potential moderating role of impulsivity has not been considered. This study used a randomised within-subjects crossover design to examine whether a 20-minute session of sham-controlled bilateral tDCS to the dorsolateral prefrontal cortex (anode right/cathode left) would transiently modify Food Cravings and temporal discounting (TD; a measure of choice impulsivity) in 17 healthy women with frequent Food Cravings. Whether the effects of tDCS on Food Craving were moderated by individual differences in TD behaviour was also explored. Participants were exposed to Food and a film of people eating, and Food Cravings and TD were assessed before and after active and sham stimulation. Craving for sweet but not savoury Foods was reduced following real tDCS. Participants that exhibited more reflective choice behaviour were more susceptible to the anti-Craving effects of tDCS than those that displayed more impulsive choice behaviour. No differences were seen in TD or Food consumption after real versus sham tDCS. These findings support the efficacy of tDCS in temporarily lowering Food Cravings and identify the moderating role of TD behaviour.
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repetitive transcranial magnetic stimulation reduces cue induced Food Craving in bulimic disorders
Biological Psychiatry, 2010Co-Authors: Frederique Van Den Eynde, Rudolf Uher, Andrew Mogg, Angelica M Claudino, Linda Horrell, Daniel Stahl, Wagner Silva Ribeiro, Iain C CampbellAbstract:Background Craving or the "urge to consume" is a characteristic of bulimic eating disorders and addictions. Dysfunction of the dorsolateral prefrontal cortex (DLPFC) is associated with Craving. We investigated whether stimulation of the DLPFC reduces Food Craving in people with a bulimic-type eating disorder. Methods Thirty-eight people with bulimic-type eating disorders were randomly allocated to receive one session of real or sham high-frequency repetitive transcranial magnetic stimulation (rTMS) to the left DLPFC in a double-blind procedure. Outcome measures included self-reported Food Craving immediately after the stimulation session and frequency of bingeing over a 24-hour follow-up period. Results Compared with sham control, real rTMS was associated with decreased self-reported urge to eat and fewer binge-eating episodes over the 24 hours following stimulation. Conclusions High-frequency rTMS of the left DLPFC lowers cue-induced Food Cravings in people with a bulimic eating disorder and may reduce binge eating. These results provide a rationale for exploring rTMS as a treatment for bulimic eating disorders.
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effect of left prefrontal repetitive transcranial magnetic stimulation on Food Craving
Biological Psychiatry, 2005Co-Authors: Rudolf Uher, Daniella Yoganathan, Andrew Mogg, Savithasri V Eranti, Janet Treasure, Iain C Campbell, Declan M Mcloughlin, Ulrike SchmidtAbstract:Background: Dysfunction of the prefrontal cortex is implicated in Craving for drugs and Food. This study explores the effect of prefrontal cortex stimulation on Food Craving. Methods: In a randomized double-blind parallel group study, 28 women, who reported frequent Cravings for Food were exposed to Foods that typically elicit strong Cravings before and after a single session of real or sham 10-Hz repetitive transcranial magnetic stimulation to the left dorsolateral prefrontal cortex at an intensity of 110% individual motor threshold. Results: Self-reported Food Craving during exposure to the experimental Foods remained stable before and after real stimulation compared with sham stimulation in which Cravings increased over the experimental session. Consumption of snack Foods within a 5-min period after stimulation did not differ between groups. Conclusions: Prefrontal stimulation inhibits the development of Craving. A longer period of observation is necessary to establish whether there is an effect on Food consumption.
Jens Blechert - One of the best experts on this subject based on the ideXlab platform.
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Time-Lagged Prediction of Food Craving With Qualitative Distinct Predictor Types: An Application of BISCWIT
'Frontiers Media SA', 2021Co-Authors: Tim Kaiser, Julia Reichenberger, Jens Blechert, Björn Butter, Samuel Arzt, Björn Pannicke, Simon GinzingerAbstract:Food Craving (FC) peaks are highly context-dependent and variable. Accurate prediction of FC might help preventing disadvantageous eating behavior. Here, we examine whether data from 2 weeks of ecological momentary assessment (EMA) questionnaires on stress and emotions (active EMA, aEMA) alongside temporal features and smartphone sensor data (passive EMA, pEMA) are able to predict FCs ~2.5 h into the future in N = 46 individuals. A logistic prediction approach with feature dimension reduction via Best Item Scale that is Cross-Validated, Weighted, Informative and Transparent (BISCWIT) was performed. While overall prediction accuracy was acceptable, passive sensing data alone was equally predictive to psychometric data. The frequency of which single predictors were considered for a model was rather balanced, indicating that aEMA and pEMA models were fully idiosyncratic
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a combined mindfulness prolonged chewing intervention reduces body weight Food Craving and emotional eating
Journal of Consulting and Clinical Psychology, 2019Co-Authors: Rebekka Schnepper, Anna Richard, Frank H Wilhelm, Jens BlechertAbstract:Objective Conventional weight-loss programs that induce a calorie deficit mostly fail in long-term weight reduction and disadvantageous eating styles often remain unchanged. Mindfulness interventions therefore redirect the focus away from the weight-loss goal and toward the process of eating itself. By eating more mindfully, at a slower pace, and with an enhanced focus on bodily sensations, participants might not only indirectly reduce their daily calorie intake but also eat less Craving and stress driven. Method This study randomized participants to either intervention (n = 23) or waitlist group (n = 23) to investigate the effectiveness of a 4-session mindfulness and prolonged chewing intervention. Dependent variables were body mass index and Food Craving as well as emotional, external, and intuitive eating. Results Across the 8 weeks of intervention, significant Group × Measurement time interactions pointed to decreases in body mass index and disadvantageous eating styles (Food Cravings, emotional and external eating) and an increase in intuitive eating in the intervention group. Weight loss in the intervention group was maintained after a 4-week follow up. Conclusion A combination of mindfulness and a specific chewing training that increases awareness of satiety strongly impacted energy intake and related eating styles. Such interventions obviate loss-oriented calorie reduction and foster enjoyment and focused tasting of Foods. Conventional weight-loss diets might incorporate such brief interventions in more long-term dieting trials. (PsycINFO Database Record (c) 2018 APA, all rights reserved).
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it s Craving time time of day effects on momentary hunger and Food Craving in daily life
Nutrition, 2018Co-Authors: Julia Reichenberger, Anna Richard, Joshua M Smyth, Dana Fischer, Olga Pollatos, Jens BlechertAbstract:Abstract Objective A key determinant of Food intake besides hunger is Food Craving, which refers to an intense desire to consume a specific Food. Although they commonly co-occur, they are conceptually different and their dissociation is thought to underlie unhealthy eating (e.g., eating in the absence of hunger). To date, we know almost nothing about their coherence (or dissociation) in daily life or about the role of time of day and different Food types. Methods The present investigation assessed both hunger and Food Craving for several Food categories in daily life using smartphone-based ecological momentary assessment. Across three independent studies (n = 50, n = 51, and n = 59), participants received five or six prompts a day and reported their momentary hunger and desire for tasty Food (a subcomponent of Food Craving). Results Consistent across studies, hunger and desire for tasty Food exhibited largely similar patterns throughout the day with two peaks (roughly corresponding to lunch and dinner). Examining more specific Food categories, study 3 found that although desire for main meal–type Foods had a two-peak pattern in coherence with hunger, this pattern was different for snack-type Foods: Desire for fruits decreased, whereas desire for sweets and salty snacks increased throughout the day with less coherence with hunger. Conclusions These findings suggest that dissociations between hunger and Craving are found only for snack-type Foods, whereas hunger and general Food Cravings cohere strongly. Interventions addressing snacking may take these circadian patterns of Food Cravings into account.
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Food cue induced Craving in individuals with bulimia nervosa and binge eating disorder
PLOS ONE, 2018Co-Authors: Adrian Meule, Ulrike Schmidt, Hanschristoph Friederich, Jens Blechert, Carolyn Kuppers, Louisa Harms, Timo BrockmeyerAbstract:Individuals with bulimia nervosa (BN) or binge-eating disorder (BED) experience more frequent and intense Food Cravings than individuals without binge eating. However, it is currently unclear whether they also show larger Food cue-induced increases in Craving (i.e., Food cue reactivity) than those without binge eating, as suggested by conditioning theories of binge eating. A group of individuals with BN or BED (binge-eating group, n = 27) and a group of individuals with low trait Food Craving scores and without binge eating (control group, n = 19) reported their current Food Craving before and after a Food cue exposure. Although Food Craving intensity significantly increased in both groups, this increase was significantly stronger in the binge-eating group than in the control group. This result is in line with conditioning models of binge eating that propose that Food cues are conditioned stimuli that elicit a conditioned response (e.g., Food Craving) and that this association is stronger in individuals with binge eating. As Food Craving increased in individuals with low trait Food Craving scores as well-although to a lesser extent-previous null results might be explained by methodological considerations such as not screening control participants for trait Food Craving.
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Food Craving Food choice and consumption the role of impulsivity and sham controlled tdcs stimulation of the right dlpfc
Physiology & Behavior, 2017Co-Authors: Claudio Georgii, Adrian Meule, Anna Richard, Philipp Goldhofer, Jens BlechertAbstract:Abstract Background Impulsivity has been found to be associated with overeating and obesity. Transcranial direct current stimulation (tDCS) may enhance inhibitory control while reducing Food Craving and intake. Thus, the aim of the present study was to investigate whether tDCS stimulation modifies Food choice, Craving and consumption as a function of trait impulsivity. Methods Forty-two predominantly healthy-weight women received active tDCS stimulation to the right dorsolateral prefrontal cortex and sham stimulation in a within participant design. Trait impulsivity was measured with a short form of the Barratt Impulsiveness Scale. Participants completed a computerized Food-choice task, during which their mouse movements were traced. Current Food Craving was measured by a modified version of the Food Cravings Questionnaire-State as well as by desire to eat ratings for Food pictures. Food intake was measured in a taste test. Results There were no tDCS effects on any of the dependent variables. Trait impulsivity (and non-planning impulsivity in particular) was positively associated with higher calorie intake in the taste test, irrespective of tDCS stimulation. Conclusion The current findings question the efficacy of single-session tDCS stimulation of the right dLPFC to reduce Food Craving, high caloric Food choice and calorie intake in non-selected, predominantly healthy weight women. However, they do support the idea that trait impulsivity is related to overeating and, therefore, may be a risk factor for obesity. Future research needs to specify which appetitive behaviors can be modulated by brain stimulation and which populations might profit from it the most.
Nico Nagelkerke - One of the best experts on this subject based on the ideXlab platform.
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long term effects of repeated prefrontal cortex transcranial direct current stimulation tdcs on Food Craving in normal and overweight young adults
Brain Stimulation, 2016Co-Authors: M Ljubisavljevic, K Maxood, Jovana Bjekic, Joji Oommen, Nico NagelkerkeAbstract:Abstract Background The dorsolateral prefrontal cortex (DLPFC) plays an important role in the regulation of Food intake. Several previous studies demonstrated that a single session of transcranial direct current stimulation (tDCS) of the DLPFC reduces Food Craving and caloric intake. Objectives We hypothesized that repeated tDCS of the right DLPFC cortex may exert long-term changes in Food Craving in young, healthy adults and that these changes may differ between normal and overweight subjects. Methods Thirty healthy individuals who reported frequent Food Cravings without a prior history of eating disorders were initially recruited. Subjects were randomized into an ACTIVE group who received 5 days of real tDCS (20 minutes, anode right-cathode left montage, 2 mA with current density kept at 0.06 mA/cm2, 1 min ramp-up/ramp-down), and a SHAM group, who received one day of real tDCS, on the first day (same parameters), followed by 4 days of sham tDCS. Food Craving intensity was examined by Food Craving Questionnaires State and Trait and Food Craving Inventory before, during, (5-days) and one month (30-days) after tDCS. Results Single session of tDCS significantly reduced the intensity of current Food Craving (FCQ-S). Five days of active tDCS significantly reduced habitual experiences of Food Craving (FCQ-T), when compared to baseline pre-stimulation levels. Furthermore, both current (FCQ-S) and habitual Craving (FCQ-T) were significantly reduced 30 days after active tDCS, while sham tDCS, i.e. a single tDCS session did not have significant effects. Also, active tDCS significantly decreased Craving for fast Food and sweets, and to a lesser degree for fat, while it did not have significant effects on Craving for carbohydrates (FCI). There were no significant differences between individual FCQ-T subscales (Craving dimensions) after 5 or 30 days of either sham or active tDCS. Changes in Craving were not significantly associated with the initial weight, or with weight changes 30 days after the stimulation in the subjects. Conclusions The results confirm earlier findings that single session of tDCS has immediate effects in reducing Food Craving. They also show that repeated tDCS over the right DLPFC may increase the duration of its effects, which may be present 30 days after the stimulation. These results support further investigation of the use of tDCS in obesity.