TY - JOUR A1 - Meule, Adrian A1 - Kübler, Andrea A1 - Blechert, Jens T1 - Time course of electrocortical food-cue responses during cognitive regulation of craving JF - Frontiers in Psychology N2 - 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. KW - EEG KW - disorder examination questionnaire KW - eating disorder KW - emotion regulation KW - future directions KW - attention KW - brain KW - high-calorie KW - german version KW - bulimia nervosa KW - chocolate images KW - event-related potentials KW - eating KW - calorie content KW - food-cues KW - food craving KW - LPP KW - slow wave Y1 - 2013 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-122566 SN - 1664-1078 VL - 4 IS - 669 ER - TY - JOUR A1 - Meule, Adrian A1 - Kübler, Andrea T1 - The translation of substance dependence criteria to food-related behaviors: different views and interpretations. JF - Frontiers in psychiatry N2 - No abstract available. Y1 - 2012 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-123092 ER - TY - JOUR A1 - Meule, Adrian A1 - Vögele, Claus T1 - The psychology of eating JF - Frontiers in Psychology N2 - No abstract available. Y1 - 2013 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-190460 SN - 1664-1078 VL - 4 ER - TY - JOUR A1 - Meule, Adrian A1 - Fath, Katharina A1 - Real, Ruben G. L. A1 - Sütterlin, Stefan A1 - Vögele, Claus A1 - Kübler, Andrea T1 - Quality of life, emotion regulation, and heart rate variability in individuals with intellectual disabilities and concomitant impaired vision JF - Psychology of Well-Being: Theory, Research and Practice N2 - 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. KW - Quality of life KW - Emotion regulation KW - Heart rate variability KW - Cardiac autonomic regulation KW - Intellectual disability KW - Impaired vision Y1 - 2013 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-96247 UR - http://www.psywb.com/content/3/1/1 ER - TY - JOUR A1 - Meule, Adrian T1 - Impulsivity and overeating: a closer look at the subscales of the Barratt Impulsiveness Scale JF - Frontiers in Psychology N2 - No abstract available. KW - Impulsivity KW - Overeating Y1 - 2013 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-190497 SN - 1664-1078 VL - 4 ER - TY - JOUR A1 - Blechert, Jens A1 - Meule, Adrian A1 - Busch, Niko A. A1 - Ohla, Kathrin T1 - Food-pics: an image database for experimental research on eating and appetite JF - Frontiers in Psychology N2 - 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 KW - food-cues KW - standardized food images KW - ERP KW - image properties KW - anorexia nervosa KW - restrained eaters KW - high calorie KW - brain KW - weight loss KW - visual-attention KW - responses KW - cues KW - reward KW - hunger KW - fMRI KW - eating behavior KW - obesity KW - food pictures Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-115987 SN - 1664-1078 VL - 5 ER - TY - JOUR A1 - Meule, Adrian A1 - Lutz, Annika P. C. A1 - Krawietz, Vera A1 - Stützer, Judith A1 - Vögele, Claus A1 - Kübler, Andrea T1 - Food-cue affected motor response inhibition and self-reported dieting success: a pictorial affective shifting task JF - Frontiers in Psychology N2 - 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. KW - impulsivity KW - inhibitory control KW - response inhibition KW - go/no-go task KW - food-cues KW - dieting success KW - body mass index Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-119840 SN - 1664-1078 VL - 5 ER - TY - GEN A1 - Rodríguez-Martín, Boris C. A1 - Meule, Adrian T1 - Food craving: new contributions on its assessment, moderators, and consequences T2 - Frontiers in Psychology N2 - No abstract available. KW - food KW - cravings KW - emotional eating KW - obesity KW - pregnancy KW - binge eating KW - food addiction Y1 - 2015 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-190299 SN - 1664-1078 VL - 6 IS - 21 ER - TY - THES A1 - Meule, Adrian T1 - Food craving as a central construct in the self-regulation of eating behavior T1 - Craving nach Nahrungsmitteln als zentrales Konstrukt bei der Selbst-Regulation des Essverhaltens N2 - 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. N2 - Hintergrund: Craving nach Essen bezeichnet ein starkes Verlangen ein bestimmtes Nahrungsmittel zu konsumieren, welches sich meist auf Schokolade bezieht. Diese Intensität und Spezifität unterscheidet Craving nach Nahrungsmitteln von generellen Hungergefühlen. Obwohl Craving und Hunger häufig Hand in Hand gehen, ist ein Energiedefizit keine Voraussetzung dafür, Craving zu erleben; das bedeutet, es kann ebenfalls auftreten, obwohl man nicht hungrig ist. Craving geht häufig Überessen oder Essanfällen voraus, was es zu einem plausiblen Ansatzpunkt in der Therapie von Essstörungen und Adipositas macht. Eines der wohl am umfangreichsten validierten Maße zur Erfassung von Craving nach Nahrungsmitteln sind die Food Cravings Questionnaires (FCQs), die Craving als momentanen Zustand (engl. state, FCQ-S) und überdauerndes Merkmal (engl. trait, FCQ-T) erfassen. Genauer gesagt misst der FCQ-S die Intensität von aktuellem Craving nach Nahrungsmitteln, während der FCQ-T die Häufigkeit des Erlebens von Craving im Allgemeinen erfasst. Die Ziele der vorliegenden Arbeit waren die Bereitstellung eines deutschen Fragebogens zur Erfassung von Craving nach Nahrungsmitteln und die Untersuchung von kognitiven, behavioralen, und physiologischen Korrelaten von Craving. Hierfür wurde eine deutsche Version der FCQs präsentiert und deren Reliabilität und Validität überprüft. Zusammenhänge zwischen der Häufigkeit des Erlebens von Craving und Diätverhalten wurden mit Selbstberichtsfragebögen getestet. Kognitiv-behaviorale Korrelate von Craving wurden anhand von essensbezogenen Aufgaben zur Erfassung von exekutiven Funktionen untersucht. Psychophysiologische Korrelate von Craving wurden anhand von ereigniskorrelierten Potentialen (EKPs) im Elektroenzephalogramm und der Herzratenvariabilität (HRV) erforscht. Mögliche Interventionsansätze zur Reduktion von Craving wurden aus den Ergebnissen dieser Studien abgeleitet. Methoden: Die FCQs wurden auf Deutsch übersetzt und deren psychometrische Eigenschaften und Korrelate wurden in einer Fragebogenstudie untersucht (Artikel #1 & #2). Der Zusammenhang zwischen momentanem und habituellem Craving mit exekutiven Funktionen wurde anhand von behavioralen Aufgaben zur Erfassung der Arbeitsgedächtnisleistung und Verhaltenshemmung, die sehr schmackhafte Essensreize enthielten, überprüft (Artikel #3 & #4). Elektrophysiologische Korrelate von Craving wurden mit Hilfe von EKPs während einer Aufgabe zur Regulation von Craving getestet (Artikel #5). Schließlich wurde eine Pilotstudie zu den Effekten von HRV-Biofeedback zur Reduktion von Craving durchgeführt (Artikel #6). Ergebnisse: Die FCQs zeigten eine sehr hohe interne Konsistenz, wohingegen deren Faktorenstruktur nur teilweise repliziert werden konnte. Der FCQ-T hatte außerdem eine hohe Retest-Reliabilität, welche erwartungsgemäß geringer für den FCQ-S ausfiel. Validität des FCQ-S zeigte sich durch positive Zusammenhänge mit aktueller Essensdeprivation und momentaner negativer Stimmung. Validität des FCQ-T zeigte sich durch positive Korrelationen mit verwandten Konstrukten. Zudem konnte anhand der Subskalen des FCQ-T zwischen nicht-diäthaltenden und erfolgreichen und erfolglosen diäthaltenden Personen diskriminiert werden (Artikel #1). Weiterhin zeigte sich, dass der Zusammenhang zwischen rigiden Diätstrategien und geringem Diäterfolg durch Werte des FCQ-T vermittelt wurde (Artikel #2). Bezüglich der exekutiven Funktionen ergab sich, dass die Arbeitsgedächtnisleistung durch das darbieten von hochkalorischen Essensreizen vermindert wurde, allerdings war dies unabhängig von habituellem Craving und stand kaum mit momentanem Craving in Verbindung (Artikel #3). Häufiges Erleben von Craving konnte dahingegen eine behaviorale Enthemmung als Reaktion auf hochkalorische Essensreize vorhersagen, insbesondere wenn die Teilnehmer ebenfalls eine hohe Impulsivität berichteten (Artikel #4). Die Herunterregulierung von Craving während der Präsentation hochkalorischer Essensreize mit Hilfe kognitiver Strategien führte zu einer Erhöhung von früheren, nicht jedoch von späteren, Abschnitten des Late Positive Potential (LPP) (Artikel #5). Bereits wenige Übungssitzungen von HRV-Biofeedback resultierten in einer Reduktion selbstberichteter Cravings sowie essens- und gewichtsbezogener Sorgen bei Menschen mit häufigem Erleben von Cravings (Artikel #6). Schlussfolgerungen: Die deutschen FCQs stellen brauchbare Maße mit guten psychometrischen Eigenschaften zur Erfassung von Craving auf aktueller und habitueller Ebene dar. Obwohl momentanes Craving während kognitiven Aufgaben, die sehr schmackhafte Essensreize beinhalten, ansteigt, scheint eine Verminderung der Aufgabenleistung nicht durch das momentane Erleben solcher Cravings vermittelt zu sein. Habituelles Erleben von Craving ist dahingegen mit einer geringen Inhibitionsleistung auf hochkalorische Essensreize assoziiert, allerdings nicht mit einer eingeschränkten Arbeitsgedächtnisleistung. Zukünftige Studien sollten sich der Frage widmen, ob häufiges Erleben von Craving, und entsprechend auch der Einfluss von Essensreizen auf die Verhaltenshemmung, durch essensbezogene Inhibitionstrainings reduziert werden kann. Momentanes Craving und EKPs während der Präsentation von Essensreizen können leicht durch kognitive Strategien moduliert werden. Die LPP stellt hier wohl allerdings kein direktes Maß des Erlebens von Craving dar. Zu guter Letzt könnte HRV-Biofeedback ein nützliches, zusätzliches Therapieelement bei Störungen, die mit häufigem und intensivem Craving nach Nahrungsmitteln einhergehen, darstellen. Zusammenfassend lässt sich sagen, dass die vorliegende Arbeit Instrumente zur Erfassung von Craving nach Nahrungsmitteln im deutschen Sprachraum bereitgestellt hat und differenzielle Zusammenhänge zwischen momentanem und habituellem Craving mit selbstberichtetem Diätverhalten, durch Essensreize beeinträchtige exekutive Funktionen, EKPs und HRV-Biofeedback, aufgezeigt wurden. Diese Ergebnisse stellen vielversprechende Ansatzpunkte für Interventionen zur Reduktion von Craving nach Nahrungsmitteln dar, die auf (1) essensbezogenen Verhaltenstrainings der exekutiven Funktionen, (2) kognitiven Craving-Regulationsstrategien, und (3) physiologischen Parametern wie beispielsweise HRV-Biofeedback, basieren. KW - Craving KW - Essgewohnheit KW - Nahrung KW - food craving KW - Heißhunger KW - eating behavior KW - self-regulation KW - Essverhalten KW - Selbstregulation Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-104597 ER - TY - JOUR A1 - Meule, Adrian A1 - Gearhard, Ashley N. T1 - Food Addiction in the Light of DSM-5 JF - Nutrients N2 - 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. KW - food addiction KW - obesity KW - binge eating KW - RDoC KW - DSM-IV KW - DSM-5 KW - substance dependence KW - substance use disorder KW - gambling KW - craving Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-119279 SN - 2072-6643 VL - 6 IS - 9 ER - TY - JOUR A1 - Meule, Adrian A1 - Platte, Petra T1 - Attentional bias toward high-calorie food-cues and trait motor impulsivity interactively predict weight gain JF - Health Psychology Open N2 - 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. KW - attentional bias KW - Barratt Impulsiveness Scale KW - body mass index KW - calorie content KW - dot probe KW - energy density KW - food-cues KW - impulsivity KW - prospective study KW - weight gain Y1 - 2016 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-168504 ER - TY - JOUR A1 - Meule, Adrian T1 - Are certain foods addictive? JF - Frontiers in Psychiatry N2 - A commentary on Lifestyle medicine: the importance of firmgrounding on evidence by Rippe JM. Am J Lifestyle Med (2014) doi:10.1177/ 1559827613520527 Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-120257 SN - 1664-0640 VL - 5 IS - 38 ER - TY - JOUR A1 - Meule, Adrian A1 - Hermann, Tina A1 - Kübler, Andrea T1 - A short version of the Food Cravings Questionnaire—Trait: the FCQ-T-reduced N2 - 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. KW - food carving KW - Food Carvings Questionnaire KW - psychometric properties KW - validity KW - reliability KW - body mass index KW - dieting success KW - food-cues Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-112748 ER - TY - JOUR A1 - Meule, Adrian A1 - Beck Teran, Carina A1 - Berker, Jasmin A1 - Gründel, Tilman A1 - Mayerhofer, Martina A1 - Platte, Petra T1 - "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)" N2 - 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. KW - Food craving KW - Food Cravings Questionnaires KW - Retest-reliability KW - University students Y1 - 2014 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-110585 ER -