Functional food science and behaviour and psychological functions

Abstract

The impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and food additives. Safety issues related to food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future research.

Nutritional influences on cognitive function: mechanisms of susceptibility

“…However, the present review is not concerned with that literature, nor with the pharmacological effects of ingested substances such as caffeine or alcohol (Rogers, 1995;Bellisle et al 1998); instead, we review the evidence that acute variation in nutritional status, such as through omission of a meal or by eating a meal of particular composition, may influence cognitive performance or arousal. The impact of variation in nutritional indicators such as blood glucose or vitamins is also included, where these may be considered as measures of nutritional status among populations not overtly malnourished.…”

“…56-74 %) breakfasts, mid-morning and midday meals (Lloyd et al , 1996Wells & Read, 1996;Wells et al 1997) as well as intraduodenal infusions of lipid or saline (Wells et al 1995). Again these studies have recently been reviewed (Bellisle et al 1998;Dye et al 2000), so we concentrate on discussing patterns in findings, and their possible mechanisms.…”

“…There have been several recent reviews of this area (Bellisle et al 1998;Reid & Hammersley, 1999;Dye et al 2000), so the earlier work will only be summarised briefly here. Spring et al (1983) compared effects of protein-rich (86 % energy as protein, trace carbohy-drate) and carbohydrate-rich (80 % carbohydrate, protein-free) snacks (about 1088 kJ (260 kcal)) on mood and performance 2 h later.…”

Metabolic, endocrine and mood responses to nocturnal eating in men are affected by sources of dietary energy

“…These effects were not apparent if the meals were given at 12.30 instead [125]. This study has, however, been criticized for weak effects and questionable design [10]. The effects of macronutrient composition on mood thus seem to be modest and inconsistent [10].…”

“…This study has, however, been criticized for weak effects and questionable design [10]. The effects of macronutrient composition on mood thus seem to be modest and inconsistent [10]. The sum of the collected work seems to indicate that breakfast increases cognitive performance, lunch increases negative reports on mood and dinner might increase cognitive performance and improve mood ratings [51].…”