How Does Food Taste in Anorexia and Bulimia Nervosa? A Protocol for a Quasi-Experimental, Cross-Sectional Design to Investigate Taste Aversion or Increased Hedonic Valence of Food in Eating Disorders

Garcia‐Burgos, David; Maglieri, Sabine; Vögele, Claus; Munsch, Simone

doi:10.3389/fpsyg.2018.00264

Cited by 8 publications

(3 citation statements)

References 66 publications

(85 reference statements)

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“…These cognitive aversions appear to be more frequent and stronger than in healthy individuals [103], more likely to generalise to other foods and more resistant to extinction than physical aversions [102]. Furthermore, it has been argued that dysfunctional thoughts about body/weight (e.g., "this food increases body weight" or "the mere thinking of food may increase weight"; [104]) may be able to make one feel bad while eating and these negative feelings to extend to the affective value of taste, making high-calorie food taste worse and resulting in the early termination of intake [105].…”

Section: Disgust and Flavour Aversions In Eating Disordersmentioning

confidence: 99%

Food Restriction in Anorexia Nervosa in the Light of Modern Learning Theory: A Narrative Review

Garcia‐Burgos

Wilhelm

Vögele

et al. 2023

Behavioral Sciences

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Improvements in the clinical management of anorexia nervosa (AN) are urgently needed. To do so, the search for innovative approaches continues at laboratory and clinical levels to translate new findings into more effective treatments. In this sense, modern learning theory provides a unifying framework that connects concepts, methodologies and data from preclinical and clinical research to inspire novel interventions in the field of psychopathology in general, and of disordered eating in particular. Indeed, learning is thought to be a crucial factor in the development/regulation of normal and pathological eating behaviour. Thus, the present review not only tries to provide a comprehensive overview of modern learning research in the field of AN, but also follows a transdiagnostic perspective to offer testable explanations for the origin and maintenance of pathological food rejection. This narrative review was informed by a systematic search of research papers in the electronic databases PsycInfo, Scopus and Web of Science following PRISMA methodology. By considering the number and type of associations (Pavlovian, goal-directed or habitual) and the affective nature of conditioning processes (appetitive versus aversive), this approach can explain many features of AN, including why some patients restrict food intake to the point of life-threatening starvation and others restrict calorie intake to lose weight and binge on a regular basis. Nonetheless, it is striking how little impact modern learning theory has had on the current AN research agenda and practice.

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Section: Disgust and Flavour Aversions In Eating Disordersmentioning

confidence: 99%

Food Restriction in Anorexia Nervosa in the Light of Modern Learning Theory: A Narrative Review

Garcia‐Burgos

Wilhelm

Vögele

et al. 2023

Behavioral Sciences

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“…Studies emphasize the critical need for a public health approach to ED awareness that could help in developing preventive and remedial educational programs targeting youth in the Middle East. [8][9][10][11] This research reviewed the results of student"s attitudes toward their weight and body image and categorized students as being either normal or at-risk based on their responses aiming to investigate weight and body image attitudes and perception, and the presence of risky weight control practices among a sample of Pharos university students.…”

Section: Introductionmentioning

confidence: 99%

Weight and Body Image Attitudes: Correlation and Gender Differences among A Sample of University Students in Alexandria.

2020

The Egypt. J. of Community Medicine

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Background: Body image does not merely reflect the heavenly grant of the individual or the observational remarks of other important people. The perceived constituent of body image refers mostly to body size assessment. Alteration of body size that goes in the direction of overestimation was usually seen as a predictor for the development of eating disorders. Objective: The purpose of the study is to investigate weight and body image attitudes and perceptions, and the presence of risky weight control practices among a sample of Pharos university students. Method: A 398 university students (males and females) aged 18-26 years, who were chosen randomly from Pharos University campus during the spring semester 2016-2017, were asked to fill out a self-reported weight and body image inventory, adapted from The University of Florida Counseling Services, that included their weight, and height. Results: Mean BMI was 24.84 ± 4.35 and a prevalence of overweight and obesity of 41% was found among students, 55.5% were of normal weight (50% of males compared to 60% of females), and 3.5% were underweight. Relations between sex and body image attitude: a total of 33.9% for both sexes were at risk; (More than 5 false answers) was (19.9%) among male students and (41.6%) among female students. Female participants revealed a significant correlation between their self-reported current weight and dissatisfaction about their body image in relation to males (p = 0.005). Conclusion: The results of this study indicate that both genders are subject to some degree of risky behaviors as they reported a higher degree of negative responses in relation to weight and body image. By investigating weight and body image related attitudes; researchers can better determine where their weight management and eating disorder prevention programming efforts can best be targeted.

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“…Experimental sessions took about 90 min.2.2.5 | Design and study outcomesA quasi-experimental, cross-sectional design was used with six groups of participants: C-AN, R-AN, C-BN, R-BN, U-CT, and N-CT, and two counterbalanced testing protocols: sip-and-spit and swallow. For detailed information about materials and methods, see the protocol by Garcia-Burgos, Maglieri, Vögele, andMunsch (2018). As in Study 1, the primary outcomes were the parameters from the response data of the 2AFC task using the SDT approach: d 0 and response bias.…”

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confidence: 99%

Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory

Garcia‐Burgos

Andres

Trier³

et al. 2022

Journal of Sensory Studies

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Individuals with impaired gustatory perception may have altered ingestive behaviors, which contribute to unhealthy weight status and disordered eating. Whether and to what extent weight status or eating symptomatology depend on flavor perception is still a controversial issue. Thus, the ability to discriminate among different levels of sweetness/fat content was compared in three studies using twoalternative forced-choice tasks and the standardized metrics of signal detection theory (SDT). In Study 1, three body mass index groups were included: underweight, healthy normal weight, and overweight. In Study 2, volunteers were currently-ill and recovered (anorexia/bulimia nervosa) patients, and two age-and weight-matched control groups. In Study 3, SDT metrics of both populations were compared. Results showed that SDT measures identified difficulties of underweight individuals to discriminate fat levels in sugary products, while patients with eating disorders exhibited outstanding discrimination of fat ingredients.Judgment biases were also detected in both populations. This highlights importance of using SDT methodology in flavor perception research in people with weightÀ/eating-related problems. Practical ApplicationsThis paper may serve as a starting point for the establishment of a consensual methodology in the field of flavor perception using the SDT approach. Especially in populations with eating-and weight-related problems, it is both of considerable interest and a necessity to establish and promote standard metrics to provide more consistent and comparable results on the perception of sweet and fat inputs. On the one hand, SDT may be a valuable tool to deal with current methodological limitations and heterogeneity in methods used across studies. On the other, this should facilitate further study of the relationship between oral sensations and unhealthy eating and drinking behaviors to improve individuals' nutritional status and quality of life. ** Claus Vögele and Simone Munsch shared last authorship.

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How Does Food Taste in Anorexia and Bulimia Nervosa? A Protocol for a Quasi-Experimental, Cross-Sectional Design to Investigate Taste Aversion or Increased Hedonic Valence of Food in Eating Disorders

Cited by 8 publications

References 66 publications

Food Restriction in Anorexia Nervosa in the Light of Modern Learning Theory: A Narrative Review

Food Restriction in Anorexia Nervosa in the Light of Modern Learning Theory: A Narrative Review

Weight and Body Image Attitudes: Correlation and Gender Differences among A Sample of University Students in Alexandria.

Discrimination of sweet‐fat ingredients in people with weight‐ and eating‐related problems using a signal detection theory

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