BioAnalytical Science, Nestlé Research Center, Nestec Ltd, Lausanne 26, Switzerland.
Nutrients. 2012 Jun;4(6):554-67. doi: 10.3390/nu4060554. Epub 2012 Jun 20.
Social and psychological stressors are both a part of daily life and are increasingly recognized as contributors to individual susceptibility to develop diseases and metabolic disorders. The present study investigated how snacks differing in sensory properties and presentation can influence ratings of affect in consumers with different levels of dispositional anxiety. This study examines the relationships between a pre-disposition to anxiety and food using a repeated exposures design with three interspersed test days over a period of two weeks. The study was conducted on ninety free-living male (n = 28) and female (n = 62) Dutch participants aged between 18 and 35 years old, with a BMI between 18 and 25 kg/m(2) and different anxiety trait levels assessed using State-Trait Anxiety Inventory tests. The study was randomized by age, gender, anxiety trait score, and followed a parallel open design. Three test products: dark chocolate, a milk chocolate snack and crackers with cheese spread (control), which differed in composition, sensory properties and presentation, were evaluated. Changes in self-reported anxiety, emotion, and energetic states were assessed as a function of eating the snacks just after consumption and up to one hour. The repeated exposure design over a period of two weeks enabled the investigations of potential cumulative effects of regular consumption of the food products. The milk chocolate snack resulted in the decrease of anxiety in high anxiety trait subjects, whereas dark chocolate and cheese and crackers respectively improved the anxiety level and the energetic state of low anxiety trait participants. The mood effects were not altered with repeated exposure, and the magnitude of changes was similar on each test day, which illustrates the repeatability of the effects of the food on subjective measures of postprandial wellness.
社会和心理压力源都是日常生活的一部分，并且越来越被认为是导致个体易患疾病和代谢紊乱的因素。本研究调查了具有不同特质焦虑水平的消费者，感官特性和呈现方式不同的零食如何影响他们的情绪评价。本研究使用重复暴露设计，在两周的时间内穿插三个测试日，研究了焦虑前倾向与食物之间的关系。该研究在 90 名自由生活的荷兰男性（n = 28）和女性（n = 62）中进行，年龄在 18 至 35 岁之间，BMI 在 18 至 25 kg/m²之间，使用状态-特质焦虑量表测试评估不同的焦虑特质水平。该研究按年龄、性别、焦虑特质评分随机分组，并遵循平行开放设计。评估了三种测试产品：黑巧克力、牛奶巧克力零食和奶酪涂抹饼干（对照），它们在成分、感官特性和呈现方式上有所不同。评估了食用零食后即刻和 1 小时内自我报告的焦虑、情绪和能量状态的变化。两周的重复暴露设计使我们能够研究经常食用这些食品产品的潜在累积效应。牛奶巧克力零食降低了高特质焦虑受试者的焦虑感，而黑巧克力和奶酪饼干则分别改善了低特质焦虑参与者的焦虑水平和能量状态。情绪影响不会因重复暴露而改变，并且在每个测试日的变化幅度相似，这说明了食物对餐后健康主观测量的影响具有可重复性。
