Papadakis Thalia, Ferguson Stuart G, Schüz Benjamin
College of Health & Medicine, University of Tasmania, Hobart, TAS, Australia.
Institute of Public Health and Nursing Research, University of Bremen, Bremen, Germany.
Front Psychol. 2021 Jan 7;11:590497. doi: 10.3389/fpsyg.2020.590497. eCollection 2020.
Many discretionary foods ("snacks") contribute both to individual health risks and to global issues, in particular through high carbon footprints and water scarcity. Snacking is influenced by the presence of snacking cues such as food availability, observing others eating, and negative affect. However, less is known about the mechanisms underlying the effects of negative affect. This study examines whether the individual odds of consuming high-calorie snacks as a consequence to being exposed to known snacking cues were moderated by experiencing (i) higher or lower total negative affect per day or (ii) higher or lower negative affect variability per day.
Secondary analysis of an ecological momentary assessment study of 60 participants over 14 days with food logs and randomly timed assessments of known snacking cues. High total daily negative affect levels (daily within-participant means) and negative affect variability (daily within-participant SDs) were examined as moderators to predict high-calorie snacking in three-level hierarchical random effects logistic regressions.
Consistent with previous studies, the odds of snacking increased when food was available (OR = 5.05, 95% CI 3.32, 7.66), when others were eating (OR = 5.11, 95% CI = 3.73, 6.99), and when participants experienced more negative affect (OR = 1.02, 95% CI = 1.01, 1.03). Associations for food availability (OR = 0.92, 95% CI 0.86, 0.99) and others eating (OR = 0.95, 95% CI 0.91, 0.99) were significantly moderated by negative affect variability such that associations between cues and high-calorie snacking were weaker on days with higher negative affect variability, but not negative affect levels.
The relationship between cues to high-calorie snacking and snacking behavior varies with variability in negative affect, suggesting a complex relationship between affect and high-calorie snacking. Clearer conceptualizations on the relation between affect and eating are needed.
许多非必需食品（“零食”）对个人健康风险以及全球问题都有影响，尤其是通过高碳足迹和水资源短缺。吃零食会受到零食线索的影响，如食物的可得性、观察他人进食以及消极情绪。然而，关于消极情绪影响背后的机制，我们了解得较少。本研究探讨了因接触已知的零食线索而食用高热量零食的个体几率是否会因经历（i）每天更高或更低的总体消极情绪，或（ii）每天更高或更低的消极情绪变异性而受到调节。
对一项生态瞬时评估研究进行二次分析，该研究对60名参与者进行了为期14天的食物记录，并对已知的零食线索进行随机定时评估。在三级分层随机效应逻辑回归中，将每日总体消极情绪高水平（每日参与者内均值）和消极情绪变异性（每日参与者内标准差）作为调节因素，以预测高热量零食的摄入。
与先前的研究一致，当有食物时（比值比=5.05，95%置信区间3.32，7.66）、当他人进食时（比值比=5.11，95%置信区间=
