Mood and carbohydrate cravings

Christensen, Larry; Pettijohn, L.

doi:10.1006/appe.2001.0390

Cited by 106 publications

(84 citation statements)

References 38 publications

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“…31 Also in non-distressed individuals, mood has been found to correlate with cravings for carbohydrate-rich foods. 32 Wurtman et al 33 have claimed that subjects with depressive moods linked to deficient serotonergic function, such as SAD and pre-menstrual syndrome (PMS), 'self-medicate' by consuming carbohydrate-rich foods in order to increase brain serotonin activity. However, the evidence against such a theory is prominent.…”

Section: Discussionmentioning

confidence: 99%

Intake of sweet foods and counts of cariogenic microorganisms in relation to body mass index and psychometric variables in women

et al. 2002

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OBJECTIVE: As a part of the SPAWN (Stockholm Pregnancy and Women's Nutrition) study, the intake of sweet foods (habitual and pre-menstrual intakes) and the number of cariogenic microorganisms in saliva was analysed in relation to body mass index (BMI) and psychometric variables. DESIGN: A cross-sectional study. SUBJECTS: Three hundred and sixty-two women with a median BMI of 24.2 kg=m 2 (range 17.5 -47.8) and 45 y of age (range 34 -64). METHODS: A questionnaire of sweet food intake, salivary counts of mutans streptococci and lactobacilli and a self-rating scale on psychometric variables (CPRS-S-A). RESULTS: The number of mutans streptococci correlated with BMI (P < 0.05), indirectly indicating a higher intake of sweet foods in obese women. The reported energy intake of sweet foods (more specifically the intake of chocolate), correlated with CPRS scores (P < 0.01), indicating that women with more severe psychiatric symptomatology have higher intakes of sweet foods. CONCLUSIONS: This study suggests that women with higher CPRS score have higher energy intakes of sweet foods, indicating a possible link between mood regulation and the intake of sweet food.

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Section: Discussionmentioning

confidence: 99%

Intake of sweet foods and counts of cariogenic microorganisms in relation to body mass index and psychometric variables in women

et al. 2002

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“…However, supplementation of a-tocopherol (a major antioxidant nutrient) did not reduce depressive status in the elderly although plasma vitamin E was lower in persons with depression (30,31) . It should also be mentioned that although the frequency of intake of vegetables (and maybe fruits and eggs) can predict future risk of depression in longitudinal studies, the possibility of reverse causality still cannot be totally excluded because the relationship between food and mood is bidirectional and both food pattern and depressive symptoms can be affected by events in daily life or the living environment (32) . Additionally, dietary patterns suggest nutrient intakes but also reflect personality or mood, which is a variable that cannot be easily controlled in regression models.…”

Section: Potential Mechanismmentioning

confidence: 99%

Frequent consumption of vegetables predicts lower risk of depression in older Taiwanese – results of a prospective population-based study

Tsai

Chang²,

Chi

2011

Public Health Nutr.

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Objective: The study evaluated the association between consumption frequencies of the major food categories and the risk of new depression four years later in older Taiwanese. Design: A prospective cohort study with multistage random sampling. Logistic regression analysis evaluated the significance of the longitudinal associations of intake frequencies of the major food categories with future (4 years later) risk of new depression, controlled for possible confounding factors with or without adjustment for cognitive status. Setting: Population-based free-living elderly. Subjects: Men and women (n 1609) $65 years of age. Results: In a regression model that controlled for demographic, socio-economic, lifestyle and disease/health-related variables but not cognitive status, both fruits (OR 5 0?66, 95 % CI 0?45, 0?98, P 5 0?038) and vegetables (OR 5 0?38, 95 % CI 0?17, 0?86, P 5 0?021) were protective against depressive symptoms 4 years later. However, when the same regression model was also adjusted for cognitive status, only vegetables (OR 5 0?40, 95 % CI 0?17, 0?95, P 5 0?039) were protective against depressive symptoms. Higher consumption of eggs was close to being significant in both regression models (P 5 0?087 and 0?069, respectively). Other food categories including meat/poultry, fish, seafood, dairy, legumes, grains and tea showed no significant associations. Conclusions: Results suggest that although confounding factors cannot be totally ruled out, more frequent consumption of vegetables seems to be protective against depressive symptoms in the elderly. Further studies are needed to elucidate the causal role and the mechanism of the association.

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“…[2][3][4][5][6] The frequency, strength and types of food cravings have been found to differ between men and women, 6 different phases of the menstrual cycle 7 and in some cases with body mass index (BMI). [8][9][10] However, the origins of cravings and their importance in the etiology and treatment of obesity remain uncertain.…”

Section: Introductionmentioning

confidence: 99%

Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction

et al. 2007

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Objective: To examine characteristics of craved foods in relation to dietary energy restriction (ER) with high (HG) and low glycemic load (LG) diets. Design: Assessments of food cravings before and during a randomized controlled trial of HG and LG diets provided for 6 months. Subjects: Thirty-two healthy, overweight women aged 20-42 years. Measurements: Self-reported food cravings and dietary intake, body weight, weight history and measures of eating behaviors. Results: Foods craved at baseline were more than twice as high in energy density as the habitual diet (3.771.5 vs 1.770.3 kcal/ g; Po0.001), and on average were lower in protein (Po0.001) and fiber (Po0.001) and higher in fat (P ¼ 0.002). There were no statistically significant changes in nutritional characteristics of craved foods after 6 months of ER. There was a significant relationship between reported portion size of craved food consumed at baseline and lifetime high body mass index (r ¼ 0.49, P ¼ 0.005). Additionally, there was a significant association between susceptibility to hunger and craving frequency at baseline, and there were significant relationships between hunger score, craving frequency, strength and percentage of time that cravings are given in to after 6 months of ER. In multiple regression models, subjects who lost a greater percentage of weight craved higher energy-dense foods at month 6 of ER, but also reported giving in to food cravings less frequently (adjusted R 2 ¼ 0.31, P ¼ 0.009). Conclusion: High energy density and fat content, and low protein and fiber contents were identifying characteristics of craved foods. The relationships between craving variables and hunger score suggest that the relative influence of hunger susceptibility on cravings may be important before and especially after ER. Portion size of craved foods and frequency of giving in to food cravings appear to be important areas for focus in lifestyle modification programs for long-term weight loss.

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Mood and carbohydrate cravings

Cited by 106 publications

References 38 publications

Intake of sweet foods and counts of cariogenic microorganisms in relation to body mass index and psychometric variables in women

Intake of sweet foods and counts of cariogenic microorganisms in relation to body mass index and psychometric variables in women

Frequent consumption of vegetables predicts lower risk of depression in older Taiwanese – results of a prospective population-based study

Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction

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