TY  - JOUR
A1  - Platte, Petra
A1  - Herbert, Cornelia
A1  - Pauli, Paul
A1  - Breslin, Paul A. S.
T1  - Oral Perceptions of Fat and Taste Stimuli Are Modulated by Affect and Mood Induction
JF  - PLoS ONE
N2  - This study examined the impact of three clinical psychological variables (non-pathological levels of depression and anxiety, as well as experimentally manipulated mood) on fat and taste perception in healthy subjects. After a baseline orosensory evaluation, ‘sad’, ‘happy’ and ‘neutral’ video clips were presented to induce corresponding moods in eighty participants. Following mood manipulation, subjects rated five different oral stimuli, appearing sweet, umami, sour, bitter, fatty, which were delivered at five different concentrations each. Depression levels were assessed with Beck’s Depression Inventory (BDI) and anxiety levels were assessed via the Spielberger’s STAI-trait and state questionnaire. Overall, subjects were able to track the concentrations of the stimuli correctly, yet depression level affected taste ratings. First, depression scores were positively correlated with sucrose ratings. Second, subjects with depression scores above the sample median rated sucrose and quinine as more intense after mood induction (positive, negative and neutral). Third and most important, the group with enhanced depression scores did not rate low and high fat stimuli differently after positive or negative mood induction, whereas, during baseline or during the non-emotional neutral condition they rated the fat intensity as increasing with concentration. Consistent with others’ prior observations we also found that sweet and bitter stimuli at baseline were rated as more intense by participants with higher anxiety scores and that after positive and negative mood induction, citric acid was rated as stronger tasting compared to baseline. The observation that subjects with mild subclinical depression rated low and high fat stimuli similarly when in positive or negative mood is novel and likely has potential implications for unhealthy eating patterns. This deficit may foster unconscious eating of fatty foods in sub-clinical mildly depressed populations.
KW  - analysis of variance
KW  - anxiety
KW  - citric acid
KW  - depression
KW  - glutamate
KW  - quinine
KW  - sensory perception
KW  - sucrose
Y1  - 2013
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:bvb:20-opus-96421
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
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  -