Objectives: To assess levels of two types of anti-fat bias in obesity specialists, explicit bias, or consciously accessible anti-fat attitudes, and implicit bias, or attitudes that are activated outside of conscious awareness, were examined. This study also assessed changes over time by comparing levels of bias in 2013 to published data from 2001. Methods: In 232 attendees at the ObesityWeek 2013 conference, we measured explicit anti-fat bias and conducted the Implicit Association Test. These data were compared to those from a study conducted at the 2001 meeting of this group. Results: Participants exhibited significant implicit and explicit anti-fat/pro-thin bias. Positivity of professional experience with obesity, but not type of professional experience, was correlated with lower explicit anti-fat bias. Compared to 2001, the 2013 sample had lower levels of implicit bias and higher levels of explicit bias. Conclusions: Although implicit anti-fat attitudes appeared to decrease from 2001 to 2013, explicit antifat attitudes increased. Future research should examine whether increasing positive experiences with obese patients reduces anti-fat bias among health professionals. Together, these results suggest that despite the current climate of widespread anti-fat bias, there are pathways toward understanding and ameliorating this bias.

a b s t r a c tLittle is known about whether comfort eating actually functions to reduce psychological stress. In addition, the effectiveness of comfort eating may be particularly relevant in the context of depression, but no study has tested whether comfort eating processes might depend on severity of depressive symptomology. This study tested 1) whether greater comfort eating statistically buffers the relationship between adverse life events and perceived psychological stress at age 18e19, and 2) whether potential stress-buffering effects may differ by level of depressive symptoms. These relationships were examined in the NHLBI Growth and Health Study, comprising 2379 young adult women. Participants self-reported experiences with adverse life events, their perceived psychological stress, and whether they tended to eat more while experiencing certain negative emotions. As hypothesized, the relationship between adverse life events and perceived stress depended on comfort eating status (p ¼ .033). The effect of adverse events on perceived stress was attenuated among comfort eaters compared to non-comfort eaters (p ¼ .004), but this buffering effect was not shown in participants with an elevated level of depressive symptoms. In conclusion, among young adult women without high depressive symptoms, comfort eaters may experience reduced perceived stress compared to those who do not engage in this behavior. Intervention researchers should also consider the possible benefits of comfort eating.

Comfort eating is a widespread behavior, but does it actually work? The purpose of this review is to provide a summary of the existing research on the potentially comforting effects of comfort food. We begin by summarizing the existing nonhuman animal research in this area, and then summarize the human research. On the basis of this foundational research, we provide a conceptual model of comfort eating that can be used as a hypothesis‐generating tool to guide future research. Finally, we highlight what we consider to be the most exciting future directions in comfort eating. These include (i) determining whether comfort eating is trait‐like or state‐like, (ii) understanding the antecedents and sequelae of comfort eating, (iii) elucidating the types of food implicated in comfort eating, (iv) creating linkages between comfort eating and comfort drinking, (v) incorporating measures of the autonomic nervous and immune systems in addition to the current focus on the hypothalamic‐pituitary‐adrenocortical axis, (vi) studying both short‐term and long‐term effects, and (vii) testing the biological and psychological mechanisms of comfort eating. Given that comfort eating has been practiced for centuries, we conclude that the time is ripe to advance the science of comfort eating.

5. Cattan M, Kime N, Bagnall AM. The use of telephone befriending in low level support for socially isolated older peoplean evaluation.