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Eating Attentively: Episodic Memory & Eating Behaviour

用心饮食：情景记忆

基本信息

批准号：
ES/N00034X/1
负责人：
Eric Robinson
金额：
$ 26.51万
依托单位：
University of Liverpool
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2016
资助国家：
英国
起止时间：
2016 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=ES%2FN00034X%2F1
关键词：
Eating Attentively Episodic Memory Behaviour

项目摘要

Obesity is now a major biosocial issue that affects most of the developed world. Rises in obesity have been caused primarily by increases in the amount of food people have been eating. However, the long-term reductions to food consumption which are required to promote weight loss are difficult to achieve for most people on their own. Recent work has shown that memory for recent eating experiences is an important determinant of eating behaviour; by having an accurate memory representation of what we have been eating throughout the day, we can make better decisions about how much to eat. This raises the possibility of developing intervention tools that target memory for recent eating in order to help people eat more healthily. In line with this, initial results suggest that encouraging individuals to eat in a more 'attentive' manner, by ensuring attention is paid towards meals being eaten, improves memory for recent eating and reduces the amount of food people tend to eat. These finding are promising as even modest reductions to food consumption can promote weight loss and therefore have positive effects on health and well-being. Although it has been suggested that memory informs food consumption, how this process occurs is unclear. If we are able to understand how 'attentive' eating reduces food consumption, this may have public health benefit. Thus, a thorough investigation of how memory influences eating behaviour is now required. Memory for recent eating consists of multiple episodic 'elements', such as visual memory for meal size and memory for how filling a meal is remembered to have been. Understanding which episodic 'elements' determine how much food we consume and explain why eating attentively reduces food consumption will provide us with novel theoretical information. This in turn will also enable us to design effective intervention tools to target memory for recent eating, so we can help overweight individuals eat less and lose weight, which will be of wider public health benefit. This research will be the first to develop a theoretical account of how memory for recent eating influences eating behaviour and the process by which an 'attentive' eating style reduces food consumption. This new knowledge will then guide a translational 'real world' intervention study; taking the findings from initial promising laboratory studies and using cross-disciplinary methods to test whether 'attentive eating' principles can be applied in a public health intervention setting to help overweight people eat less and lose weight. Studies 1 and 2 use laboratory feeding methods to manipulate and interfere with memories for recent eating, in order to test and understand the influence that different memory elements have on food consumption. Study 3 tests whether targeting memory for recent eating and promoting a more 'attentive' approach to eating through the use of smartphone technology can help overweight and obese individuals eat less and lose weight. The present project will address an important biosocial question and benefit from cross-disciplinary research methods. By the end of the research we will have developed a better understanding of how memory for recent eating influences food consumption and examined the applied relevance of this new knowledge. These novel insights will have the potential to help tackle the widespread obesity problem faced by the majority of the developed world.

肥胖现在是影响大多数发达国家的主要生物社会问题。肥胖的增加主要是由于人们吃的食物量的增加。然而，促进减肥所需的长期食物消耗的减少对大多数人来说是很难实现的。最近的研究表明，对最近饮食经历的记忆是饮食行为的重要决定因素；通过对我们一天吃了什么有准确的记忆，我们可以更好地决定吃多少。这提高了开发干预工具的可能性，这些工具以最近的饮食记忆为目标，以帮助人们吃得更健康。与此相一致的是，最初的结果表明，鼓励人们以一种更“专注”的方式吃饭，通过确保人们把注意力放在所吃的食物上，可以提高对最近吃过的食物的记忆，并减少人们倾向于吃的食物数量。这些发现很有希望，因为即使是适度减少食物消费也能促进体重减轻，从而对健康和福祉产生积极影响。尽管有人认为记忆会影响食物的摄入，但这个过程是如何发生的还不清楚。如果我们能够理解“专心”饮食是如何减少食物消耗的，这可能对公众健康有益。因此，现在需要对记忆如何影响饮食行为进行彻底的调查。关于最近进食的记忆由多个情景“元素”组成，比如关于食物大小的视觉记忆和关于如何填饱一顿饭的记忆。了解哪些偶发“因素”决定了我们吃多少食物，并解释为什么专心吃饭会减少食物消耗，将为我们提供新的理论信息。反过来，这也将使我们能够设计有效的干预工具，以记忆最近的饮食为目标，这样我们就可以帮助超重的人少吃，减肥，这将有利于更广泛的公共健康。这项研究将首次从理论上解释对最近饮食的记忆如何影响饮食行为，以及“专心”饮食方式减少食物消耗的过程。这些新知识将指导翻译“现实世界”干预研究；从最初有希望的实验室研究中获得结果，并使用跨学科的方法来测试“专心饮食”原则是否可以应用于公共卫生干预环境，以帮助超重的人少吃和减肥。研究1和2使用实验室喂养方法来操纵和干扰最近进食的记忆，以测试和了解不同记忆元素对食物消耗的影响。研究3测试了以记忆最近的饮食为目标，并通过使用智能手机技术促进一种更“专注”的饮食方式，是否能帮助超重和肥胖的人少吃、减肥。本项目将解决一个重要的生物社会问题，并受益于跨学科的研究方法。在研究结束时，我们将更好地理解对最近吃过的东西的记忆如何影响食物消费，并检验这一新知识的应用相关性。这些新颖的见解将有可能帮助解决大多数发达国家面临的普遍肥胖问题。

项目成果

期刊论文数量（10）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Perceived weight discrimination mediates the prospective relation between obesity and depressive symptoms in U.S. and U.K. adults.

感知的体重歧视介导了美国和英国成年人的肥胖与抑郁症状之间的前瞻性关系。

DOI：
10.1037/hea0000426
发表时间：
2017-02
期刊：
Health psychology : official journal of the Division of Health Psychology, American Psychological Association
影响因子：
0
作者：
Robinson E;Sutin A;Daly M
通讯作者：
Daly M

A systematic review of the relationship between weight status perceptions and weight loss attempts, strategies, behaviours and outcomes.

DOI：
10.1111/obr.12634
发表时间：
2018-03
期刊：
Obesity reviews : an official journal of the International Association for the Study of Obesity
影响因子：
0
作者：
Haynes A;Kersbergen I;Sutin A;Daly M;Robinson E
通讯作者：
Robinson E

The bogus taste test: Validity as a measure of laboratory food intake.