BACKGROUND: Nudging refers to interventions that organize the choice architecture in order to alter people's behaviour in a predictable way without forbidding any options or significantly changing their economic incentives. As a strategy to encourage healthy behaviour, nudging can serve as a complement to health education. However, the empirical evidence regarding the effectiveness of nudging as a way to influence food choice remains contradictory. To address this issue, a systematic review and meta-analysis was conducted to test the effects of nudging to encourage people to select more fruit and vegetables. METHODS: A systematic literature search was performed on PubMed, Medline, PsycInfo, Cochrane library, Scopus and Google Scholar. After quality assessment, 20 articles (23 studies) were retained for narrative synthesis. Twelve articles (14 studies) contained enough information to calculate effect-sizes for meta-analysis using Comprehensive Meta-analysis software. RESULTS: The meta...

Background Inulin-type fructans (ITFs) are a type of fermentable dietary fiber that can confer beneficial health effects through changes in the gut microbiota. However, their effect on gut sensitivity and nutritional behavior is a matter of debate. Objective We evaluated the impact of consuming ITF-rich vegetables daily on gut microbiota, gastro-intestinal symptoms, and food-related behavior in healthy individuals. Methods A single group-design trial was conducted in 26 healthy individuals. During 2 wk, the participants were instructed to adhere to a controlled diet based on ITF-rich vegetables (providing a mean intake of 15 g ITF/d). Three test days were organized: before and after the nutritional intervention and 3 wk after returning to their usual diet. We assessed nutrient intake, food-related behavior, fecal microbiota composition, microbial fermentation, and gastrointestinal symptoms. Results The major microbial modifications during the intervention were an increased proportion of the Bifidobacterium genus, a decreased level of unclassified Clostridiales, and a tendency to decrease Oxalobacteraceae . These changes were reversed 3 wk after the intervention. The volunteers showed greater satiety, a reduced desire to eat sweet, salty, and fatty food, and a trend to increase hedonic attitudes towards some inulin-rich vegetables. Only flatulence episodes were reported during the dietary intervention, whereas intestinal discomfort, inversely associated with Clostridium cluster IV and Ruminococcus callidus , was improved at the end of the intervention. Conclusions A higher consumption of ITF-rich vegetables allows a substantial increase in well-tolerated dietary fiber, which may in turn improve food-related behavior. Moreover, it leads to beneficial modifications of the gut microbiota composition and function. This trial is registered at clinicaltrial.gov as NCT03540550.

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Background: Prebiotic vegetables such as leek and salsify may contribute to preventing obesity by changing the composition of the gut microbiota. To increase consumption of prebiotic vegetables, the aim of the study was to document the prevalence and determinants of (prebiotic) vegetable consumption. Methods: An online, correlational questionnaire was administered to participants using a mixed approach (1078 online, 200 face-to-face). Participants were a representative sample (gender, age, level of education, province, population density and (un)employment) of 1278 adults of the Walloon region in Belgium. The frequency and determinants of prebiotic vegetable consumption were measured using an extension of the Theory of Planned Behaviour including habits, actual control and compensatory health beliefs. Descriptive analyses were performed followed by hierarchic multiple regression analyses. Results: The descriptive results showed that for all categories (leek, salsify, vegetables in general) an improvement in both intentions and prevalence of the actual behaviour is necessary to experience the health benefits of (prebiotic) vegetables. Intentions and habits were important predictors of consumption for all types of vegetables, and hedonic attitudes and subjective norms were important predictors of intention. Perceived control and rational attitudes were predictors of intention to consume only for vegetables in general. Finally, environmental factors such as price, availability and actual control predict consumption but their influence differs depending on the vegetable. Conclusions: The findings can be used to inform interventions that aim to increase (prebiotic) vegetable consumption. Umbrella terms such as 'healthy food' or 'vegetables' do not capture the differences between the specific foods regarding the demographic and socio-psychological determinants of their consumption. This is the first research to investigate the determinants of prebiotic vegetable consumption.

Background: Obesity is a major health problem worldwide, and one of its causes is unhealthy eating. A healthy diet should ensure that energy intake (calories) is in balance with energy expenditure, but in this paper a subjective experience of healthy eating will be discussed. Research has revealed many determinants of food consumption, but a more holistic view of food consumption is often overlooked. Aim: The aim was to go beyond identifying determinants of eating by exploring the experience of (healthy) food for people with obesity. Methods: Semi-structured interviews were conducted with eight patients with obesity. Results: Interpretative phenomenological analysis identified four superordinate themes: ambivalence in the emotional relationship with food, an obesogenic environment where it is less acceptable to society to be obese, an experience of unfairness in the relationship to eating in comparison with other people, and the parental role as an existential motivation to eat healthier. Conclusion: The relationship of people with obesity and food is highly complex and personal, and is influenced by the uncontrollability of the social and physical environment. These personal experiences of people with obesity should be taken into account in the psychological treatment of obesity. The current research adds to the mostly motivational determinants discovered with social cognition models, by showing the subjective experience of (healthy) food consumption for people with obesity.

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