Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels
The World Health Organisation (WHO) has highlighted the need for immediate action regarding the escalating global prevalence of overweight and obesity. Based on the need for long-term strategies supporting dietary behaviour changes, the concept of ‘interoception’ (i.e., sensing the body’s internal s...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/3/438 |
| _version_ | 1797318790340411392 |
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| author | Chanette Frederiksen Derek Victor Byrne Barbara Vad Andersen |
| author_facet | Chanette Frederiksen Derek Victor Byrne Barbara Vad Andersen |
| author_sort | Chanette Frederiksen |
| collection | DOAJ |
| description | The World Health Organisation (WHO) has highlighted the need for immediate action regarding the escalating global prevalence of overweight and obesity. Based on the need for long-term strategies supporting dietary behaviour changes, the concept of ‘interoception’ (i.e., sensing the body’s internal state) has been proposed as promising for understanding and controlling food intake behaviours. As eating behaviours are motivated by the need for securing energy demands as well as the desire for pleasure, investigating the bodily sensations perceived in relation to food consumption can support our understanding of human food and eating behaviours. Here, a consumer study was conducted on 286 Danish consumers to explore the interoceptive experience of snack food consumption. This study included an investigation of the consumers’ interoceptive capabilities and ability to feel pleasure, intuitive eating behaviours, snack food consumption frequency, the drivers of snack food consumption, food-related pleasure, and post-ingestive sensations linked to snack food consumption. The study was conducted on consumers with different Body Mass Index (BMI) levels to study potential differences between these groups. The study showed normal interoceptive capabilities and abilities to feel pleasure, with no differences between BMI groups. Regarding intuitive eating, the study found intuitive eating to be more prevalent among the group holding normal BMI. No significant differences between BMI groups were found in terms of snack intake frequency. However, differences between BMI groups were found in terms of: the drivers of snack consumption, the aspects bringing food-related pleasure from snack consumption, and the post-ingestive sensations felt after eating snack foods. |
| first_indexed | 2024-03-08T03:56:25Z |
| format | Article |
| id | doaj.art-40ed39cecee24cd186a3e06652b33df7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-08T03:56:25Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-40ed39cecee24cd186a3e06652b33df72024-02-09T15:12:12ZengMDPI AGFoods2304-81582024-01-0113343810.3390/foods13030438Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index LevelsChanette Frederiksen0Derek Victor Byrne1Barbara Vad Andersen2Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, DenmarkFood Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8000 Aarhus, DenmarkThe World Health Organisation (WHO) has highlighted the need for immediate action regarding the escalating global prevalence of overweight and obesity. Based on the need for long-term strategies supporting dietary behaviour changes, the concept of ‘interoception’ (i.e., sensing the body’s internal state) has been proposed as promising for understanding and controlling food intake behaviours. As eating behaviours are motivated by the need for securing energy demands as well as the desire for pleasure, investigating the bodily sensations perceived in relation to food consumption can support our understanding of human food and eating behaviours. Here, a consumer study was conducted on 286 Danish consumers to explore the interoceptive experience of snack food consumption. This study included an investigation of the consumers’ interoceptive capabilities and ability to feel pleasure, intuitive eating behaviours, snack food consumption frequency, the drivers of snack food consumption, food-related pleasure, and post-ingestive sensations linked to snack food consumption. The study was conducted on consumers with different Body Mass Index (BMI) levels to study potential differences between these groups. The study showed normal interoceptive capabilities and abilities to feel pleasure, with no differences between BMI groups. Regarding intuitive eating, the study found intuitive eating to be more prevalent among the group holding normal BMI. No significant differences between BMI groups were found in terms of snack intake frequency. However, differences between BMI groups were found in terms of: the drivers of snack consumption, the aspects bringing food-related pleasure from snack consumption, and the post-ingestive sensations felt after eating snack foods.https://www.mdpi.com/2304-8158/13/3/438interoceptionfood-related pleasuresnack food consumptioneating behaviour |
| spellingShingle | Chanette Frederiksen Derek Victor Byrne Barbara Vad Andersen Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels Foods interoception food-related pleasure snack food consumption eating behaviour |
| title | Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels |
| title_full | Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels |
| title_fullStr | Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels |
| title_full_unstemmed | Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels |
| title_short | Sensing the Snacking Experience: Bodily Sensations Linked to the Consumption of Healthy and Unhealthy Snack Foods—A Comparison between Body Mass Index Levels |
| title_sort | sensing the snacking experience bodily sensations linked to the consumption of healthy and unhealthy snack foods a comparison between body mass index levels |
| topic | interoception food-related pleasure snack food consumption eating behaviour |
| url | https://www.mdpi.com/2304-8158/13/3/438 |
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