@article{MeuleKueblerBlechert2013,
  author    = {Meule, Adrian and K{\"u}bler, Andrea and Blechert, Jens},
  title     = {Time course of electrocortical food-cue responses during cognitive regulation of craving},
  series = {Frontiers in Psychology},
  volume    = {4},
  journal   = {Frontiers in Psychology},
  number    = {669},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2013.00669},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-122566},
  year      = {2013},
  abstract  = {In our current obesogenic environment, exposure to visual food-cues can easily lead to craving and overeating because short-term, pleasurable effects of food intake dominate over the anticipated long-term adverse effects such as weight gain and associated health problems. Here we contrasted these two conditions during food-cue presentation while acquiring event-related potentials (ERPs) and subjective craving ratings. Female participants (n = 25) were presented with either high-calorie (HC) or low-calorie (LC) food images under instructions to imagine either immediate (NOW) or long-term effects (LATER) of consumption. On subjective ratings for HC foods, the LATER perspective reduced cravings as compared to the NOW perspective. For LC foods, by contrast, craving increased under the LATER perspective. Early ERPs (occipital N1, 150-200 ms) were sensitive to food type but not to perspective. Late ERPs (late positive potential, LPP, 350-550 ms) were larger in the HC-LATER condition than in all other conditions, possibly indicating that a cognitive focus on negative long-term consequences induced negative arousal. This enhancement for HC-LATER attenuated to the level of the LC conditions during the later slow wave (550-3000 ms), but amplitude in the HC-NOW condition was larger than in all other conditions, possibly due to a delayed appetitive response. Across all conditions, LPP amplitudes were positively correlated with self-reported emotional eating. In sum, results reveal that regulation effects are secondary to an early attentional analysis of food type and dynamically evolve over time. Adopting a long-term perspective on eating might promote a healthier food choice across a range of food types.},
  language  = {en}
}
@article{MeuleKuebler2012,
  author    = {Meule, Adrian and K{\"u}bler, Andrea},
  title     = {The translation of substance dependence criteria to food-related behaviors: different views and interpretations.},
  series = {Frontiers in psychiatry},
  journal   = {Frontiers in psychiatry},
  doi       = {10.3389/fpsyt.2012.00064},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-123092},
  year      = {2012},
  abstract  = {No abstract available.},
  language  = {en}
}
@article{MeuleVoegele2013,
  author    = {Meule, Adrian and V{\"o}gele, Claus},
  title     = {The psychology of eating},
  series = {Frontiers in Psychology},
  volume    = {4},
  journal   = {Frontiers in Psychology},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2013.00215},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-190460},
  year      = {2013},
  abstract  = {No abstract available.},
  language  = {en}
}
@article{MeuleFathRealetal.2013,
  author    = {Meule, Adrian and Fath, Katharina and Real, Ruben G. L. and S{\"u}tterlin, Stefan and V{\"o}gele, Claus and K{\"u}bler, Andrea},
  title     = {Quality of life, emotion regulation, and heart rate variability in individuals with intellectual disabilities and concomitant impaired vision},
  series = {Psychology of Well-Being: Theory, Research and Practice},
  journal   = {Psychology of Well-Being: Theory, Research and Practice},
  doi       = {10.1186/2211-1522-3-1},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-96247},
  year      = {2013},
  abstract  = {Background Positive associations have been found between quality of life, emotion regulation strategies, and heart rate variability (HRV) in people without intellectual disabilities. However, emotion regulation and HRV have rarely been investigated in people with intellectual disabilities. Assessment of subjectively reported quality of life and emotion regulation strategies in this population is even more difficult when participants are also visually impaired. Methods Subjective and objective quality of life, emotion regulation strategies, and HRV at rest were measured in a sample of people with intellectual disabilities and concomitant impaired vision (N = 35). Heart rate was recorded during a 10 min resting period. For the assessment of quality of life and emotion regulation, custom made tactile versions of questionnaire-based instruments were used that enabled participants to grasp response categories. Results The combined use of reappraisal and suppression as emotion regulation strategies was associated with higher HRV and quality of life. HRV was associated with objective quality of life only. Emotion regulation strategies partially mediated the relationship between HRV and quality of life. Conclusions Results replicate findings about associations between quality of life, emotion regulation, and HRV and extend them to individuals with intellectual disabilities. Furthermore, this study demonstrated that quality of life and emotion regulation could be assessed in such populations even with concomitant impaired vision with modified tactile versions of established questionnaires. HRV may be used as a physiological index to evaluate physical and affective conditions in this population.},
  language  = {en}
}
@article{Meule2013,
  author    = {Meule, Adrian},
  title     = {Impulsivity and overeating: a closer look at the subscales of the Barratt Impulsiveness Scale},
  series = {Frontiers in Psychology},
  volume    = {4},
  journal   = {Frontiers in Psychology},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2013.00177},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-190497},
  year      = {2013},
  abstract  = {No abstract available.},
  language  = {en}
}
@article{BlechertMeuleBuschetal.2014,
  author    = {Blechert, Jens and Meule, Adrian and Busch, Niko A. and Ohla, Kathrin},
  title     = {Food-pics: an image database for experimental research on eating and appetite},
  series = {Frontiers in Psychology},
  volume    = {5},
  journal   = {Frontiers in Psychology},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2014.00617},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-115987},
  pages     = {617},
  year      = {2014},
  abstract  = {Our current environment is characterized by the omnipresence of food cues. The sight and smell of real foods, but also graphically depictions of appetizing foods, can guide our eating behavior, for example, by eliciting food craving and influencing food choice. The relevance of visual food cues on human information processing has been demonstrated by a growing body of studies employing food images across the disciplines of psychology, medicine, and neuroscience. However, currently used food image sets vary considerably across laboratories and image characteristics (contrast, brightness, etc.) and food composition (calories, macronutrients, etc.) are often unspecified. These factors might have contributed to some of the inconsistencies of this research. To remedy this, we developed food-pics, a picture database comprising 568 food images and 315 non-food images along with detailed meta-data. A total of N = 1988 individuals with large variance in age and weight from German speaking countries and North America provided normative ratings of valence, arousal, palatability, desire to eat, recognizability and visual complexity. Furthermore, data on macronutrients (g), energy density (kcal), and physical image characteristics (color composition, contrast, brightness, size, complexity) are provided. The food-pics image database is freely available under the creative commons license with the hope that the set will facilitate standardization and comparability across studies and advance experimental research on the determinants of eating behavior. Read F},
  language  = {en}
}
@article{MeuleLutzKrawietzetal.2014,
  author    = {Meule, Adrian and Lutz, Annika P. C. and Krawietz, Vera and St{\"u}tzer, Judith and V{\"o}gele, Claus and K{\"u}bler, Andrea},
  title     = {Food-cue affected motor response inhibition and self-reported dieting success: a pictorial affective shifting task},
  series = {Frontiers in Psychology},
  volume    = {5},
  journal   = {Frontiers in Psychology},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2014.00216},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-119840},
  pages     = {216},
  year      = {2014},
  abstract  = {Behavioral inhibition is one of the basic facets of executive functioning and is closely related to self-regulation. Impulsive reactions, that is, low inhibitory control, have been associated with higher body mass index (BMI), binge eating, and other problem behaviors (e.g., substance abuse, pathological gambling, etc.). Nevertheless, studies which investigated the direct influence of food-cues on behavioral inhibition have been fairly inconsistent. In the current studies, we investigated food-cue affected behavioral inhibition in young women. For this purpose, we used a go/no-go task with pictorial food and neutral stimuli in which stimulus-response mapping is reversed after every other block (affective shifting task). In study 1, hungry participants showed faster reaction times to and omitted fewer food than neutral targets. Low dieting success and higher BMI were associated with behavioral disinhibition in food relative to neutral blocks. In study 2, both hungry and satiated individuals were investigated. Satiation did not influence overall task performance, but modulated associations of task performance with dieting success and self-reported impulsivity. When satiated, increased food craving during the task was associated with low dieting success, possibly indicating a preload-disinhibition effect following food intake. Food-cues elicited automatic action and approach tendencies regardless of dieting success, self-reported impulsivity, or current hunger levels. Yet, associations between dieting success, impulsivity, and behavioral food-cue responses were modulated by hunger and satiation. Future research investigating clinical samples and including other salient non-food stimuli as control category is warranted.},
  language  = {en}
}
@misc{RodriguezMartinMeule2015,
  author    = {Rodr{\´i}guez-Mart{\´i}n, Boris C. and Meule, Adrian},
  title     = {Food craving: new contributions on its assessment, moderators, and consequences},
  series = {Frontiers in Psychology},
  volume    = {6},
  journal   = {Frontiers in Psychology},
  number    = {21},
  issn      = {1664-1078},
  doi       = {10.3389/fpsyg.2015.00021},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-190299},
  year      = {2015},
  abstract  = {No abstract available.},
  language  = {en}
}
@phdthesis{Meule2014,
  author    = {Meule, Adrian},
  title     = {Food craving as a central construct in the self-regulation of eating behavior},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-104597},
  school      = {Universit{\"a}t W{\"u}rzburg},
  year      = {2014},
  abstract  = {Background: Food craving refers to an intense desire to consume a specific kind of food of which chocolate is the most often craved one. It is this intensity and specificity that differentiates food craving from feelings of hunger. Although food craving and hunger often co-occur, an energy deficit is not a prerequisite for experiencing food craving, that is, it can also occur without being hungry. Food craving often precedes and predicts over- or binge eating which makes it a reasonable target in the treatment of eating disorders or obesity. One of the arguably most extensively validated measures for the assessment of food craving are the Food Cravings Questionnaires (FCQs), which measure food craving on a state (FCQ-S) and trait (FCQ-T) level. Specifically, the FCQ-S measures the intensity of current food craving whereas the FCQ-T measures the frequency of food craving experiences in general. The aims of the present thesis were to provide a German measure for the assessment of food craving and to investigate cognitive, behavioral, and physiological correlates of food craving. For this purpose, a German version of the FCQs was presented and its reliability and validity was evaluated. Using self-reports, relationships between trait food craving and dieting were examined. Cognitive-behavioral correlates of food craving were investigated using food-related tasks assessing executive functions. Psychophysiological correlates of food craving were investigated using event-related potentials (ERPs) in the electroencephalogram and heart rate variability (HRV). Possible intervention approaches to reduce food craving were derived from results of those studies. Methods: The FCQs were translated into German and their psychometric properties and correlates were investigated in a questionnaire-based study (articles \#1 \& \#2). The relationship between state and trait food craving with executive functioning was examined with behavioral tasks measuring working memory performance and behavioral inhibition which involved highly palatable food-cues (articles \#3 \& \#4). Electrophysiological correlates of food craving were tested with ERPs during a craving regulation task (article \#5). Finally, a pilot study on the effects of HRV-biofeedback for reducing food craving was conducted (article \#6). Results: The FCQs demonstrated high internal consistency while their factorial structure could only partially be replicated. The FCQ-T also had high retest-reliability which, expectedly, was lower for the FCQ-S. Validity of the FCQ-S was shown by positive relationships with current food deprivation and negative affect. Validity of the FCQ-T was shown by positive correlations with related constructs. Importantly, scores on the subscales of the FCQ-T were able to discriminate between non-dieters and successful and unsuccessful dieters (article \#1). Furthermore, scores on the FCQ-T mediated the relationship between rigid dietary control strategies and low dieting success (article \#2). With regard to executive functioning, high-calorie food-cues impaired working memory performance, yet this was independent of trait food craving and rarely related to state food craving (article \#3). Behavioral disinhibition in response to high-calorie food-cues was predicted by trait food craving, particularly when participants were also impulsive (article \#4). Downregulation of food craving by cognitive strategies in response to high-calorie food-cues increased early, but not later, segments of the Late Positive Potential (LPP) (article \#5). Few sessions of HRV-biofeedback reduced self-reported food cravings and eating and weight concerns in high trait food cravers (article \#6). Conclusions: The German FCQs represent sound measures with good psychometric properties for the assessment of state and trait food craving. Although state food craving increases during cognitive tasks involving highly palatable food-cues, impairment of task performance does not appear to be mediated by current food craving experiences. Instead, trait food craving is associated with low behavioral inhibition in response to high-calorie food-cues, but not with impaired working memory performance. Future studies need to examine if trait food craving and, subsequently, food-cue affected behavioral inhibition can be reduced by using food-related inhibition tasks as a training. Current food craving and ERPs in response to food-cues can easily be modulated by cognitive strategies, yet the LPP probably does not represent a direct index of food craving. Finally, HRV-biofeedback may be a useful add-on element in the treatment of disorders in which food cravings are elevated. To conclude, the current thesis provided measures for the assessment of food craving in German and showed differential relationships between state and trait food craving with self-reported dieting behavior, food-cue affected executive functioning, ERPs and HRV-biofeedback. These results provide promising starting points for interventions to reduce food craving based on (1) food-cue-related behavioral trainings of executive functions, (2) cognitive craving regulation strategies, and (3) physiological parameters such as HRV-biofeedback.},
  subject      = {Craving},
  language  = {en}
}
@article{MeuleGearhard2014,
  author    = {Meule, Adrian and Gearhard, Ashley N.},
  title     = {Food Addiction in the Light of DSM-5},
  series = {Nutrients},
  volume    = {6},
  journal   = {Nutrients},
  number    = {9},
  issn      = {2072-6643},
  doi       = {10.3390/nu6093653},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-119279},
  pages     = {3653-71},
  year      = {2014},
  abstract  = {The idea that specific kind of foods may have an addiction potential and that some forms of overeating may represent an addicted behavior has been discussed for decades. In recent years, the interest in food addiction is growing and research on this topic lead to more precise definitions and assessment methods. For example, the Yale Food Addiction Scale has been developed for the measurement of addiction-like eating behavior based on the diagnostic criteria for substance dependence of the fourth revision of the Diagnostic and Statistical Manual of Mental Disorders (DSM-IV). In 2013, diagnostic criteria for substance abuse and-dependence were merged, thereby increasing the number of symptoms for substance use disorders (SUDs) in the DSM-5. Moreover, gambling disorder is now included along SUDs as a behavioral addiction. Although a plethora of review articles exist that discuss the applicability of the DSM-IV substance dependence criteria to eating behavior, the transferability of the newly added criteria to eating is unknown. Thus, the current article discusses if and how these new criteria may be translated to overeating. Furthermore, it is examined if the new SUD criteria will impact future research on food addiction, for example, if "diagnosing" food addiction should also be adapted by considering all of the new symptoms. Given the critical response to the revisions in DSM-5, we also discuss if the recent approach of Research Domain Criteria can be helpful in evaluating the concept of food addiction.},
  language  = {en}
}
@article{MeulePlatte2016,
  author    = {Meule, Adrian and Platte, Petra},
  title     = {Attentional bias toward high-calorie food-cues and trait motor impulsivity interactively predict weight gain},
  series = {Health Psychology Open},
  journal   = {Health Psychology Open},
  doi       = {10.1177/2055102916649585},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-168504},
  year      = {2016},
  abstract  = {Strong bottom-up impulses and weak top-down control may interactively lead to overeating and, consequently, weight gain. In the present study, female university freshmen were tested at the start of the first semester and again at the start of the second semester. Attentional bias toward high- or low-calorie food-cues was assessed using a dot-probe paradigm and participants completed the Barratt Impulsiveness Scale. Attentional bias and motor impulsivity interactively predicted change in body mass index: motor impulsivity positively predicted weight gain only when participants showed an attentional bias toward high-calorie food-cues. Attentional and non-planning impulsivity were unrelated to weight change. Results support findings showing that weight gain is prospectively predicted by a combination of weak top-down control (i.e. high impulsivity) and strong bottom-up impulses (i.e. high automatic motivational drive toward high-calorie food stimuli). They also highlight the fact that only specific aspects of impulsivity are relevant in eating and weight regulation.},
  language  = {en}
}
@article{Meule2014,
  author    = {Meule, Adrian},
  title     = {Are certain foods addictive?},
  series = {Frontiers in Psychiatry},
  volume    = {5},
  journal   = {Frontiers in Psychiatry},
  number    = {38},
  issn      = {1664-0640},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-120257},
  year      = {2014},
  abstract  = {A commentary on Lifestyle medicine: the importance of firmgrounding on evidence by Rippe JM. Am J Lifestyle Med (2014) doi:10.1177/ 1559827613520527},
  language  = {en}
}
@article{MeuleHermannKuebler2014,
  author    = {Meule, Adrian and Hermann, Tina and K{\"u}bler, Andrea},
  title     = {A short version of the Food Cravings Questionnaire—Trait: the FCQ-T-reduced},
  doi       = {10.3389/fpsyg.2014.00190},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-112748},
  year      = {2014},
  abstract  = {One of the most often used instruments for the assessment of food cravings is the Food Cravings Questionnaire (FCQ), which consists of a trait (FCQ-T; 39 items) and state (FCQ-S; 15 items) version. Scores on the FCQ-T have been found to be positively associated with eating pathology, body mass index (BMI), low dieting success and increases in state food craving during cognitive tasks involving appealing food stimuli. The current studies evaluated reliability and validity of a reduced version of the FCQ-T consisting of 15 items only (FCQ-T-r). Study 1 was a questionnaire study conducted online among students (N = 323). In study 2, female students (N = 70) performed a working memory task involving food and neutral pictures. Study 1 indicated a one-factorial structure and high internal consistency (α = 0.94) of the FCQ-T-r. Scores of the FCQ-T-r were positively correlated with BMI and negatively correlated with dieting success. In study 2, participants reported higher state food craving after the task compared to before. This increase was positively correlated with the FCQ-T-r. Hours since the last meal positively predicted food craving before the task when controlling for FCQ-T-r scores and the interaction of both variables. Contrarily, FCQ-T-r scores positively predicted food craving after the task when controlling for food deprivation and the interaction term. Thus, trait food craving was specifically associated with state food craving triggered by palatable food-cues, but not with state food craving related to plain hunger. Results indicate high reliability of the FCQ-T-r. Replicating studies that used the long version, small-to-medium correlations with BMI and dieting success could be found. Finally, scores on the FCQ-T-r predicted cue-elicited food craving, providing further support of its validity. The FCQ-T-r constitutes a succinct, valid and reliable self-report measure to efficiently assess experiences of food craving as a trait.},
  language  = {en}
}
@article{MeuleBeckTeranBerkeretal.2014,
  author    = {Meule, Adrian and Beck Teran, Carina and Berker, Jasmin and Gr{\"u}ndel, Tilman and Mayerhofer, Martina and Platte, Petra},
  title     = {"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)"},
  doi       = {10.1186/s40337-014-0025-z},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-110585},
  year      = {2014},
  abstract  = {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.},
  language  = {en}
}