Department of Psychology, University of Sheffield, Cathedral Court, 1 Vicar Lane, Sheffield, S1 2LT, United Kingdom.
School of Psychology, Flinders University, Adelaide, Australia.
Appetite. 2021 Nov 1;166:105317. doi: 10.1016/j.appet.2021.105317. Epub 2021 May 26.
This research aimed to replicate a previous UK-based finding that low craving control predicts increased intake of high energy density foods (HED) during the COVID-19 lockdown, and extend this finding to adults living in Victoria, Australia. The study also assessed whether acceptance coping moderates the relationship between craving control and increased HED food intake, and examined the associations between trait disinhibition, perceived stress and changes to HED food intake. An online survey completed by 124 adults living in Victoria, Australia (total eligible n = 147; 38.5 ± 12.9 years) during the COVID-19 lockdown showed that 49% of participants reported increased overall food intake, and 21-29% reported increased intake of HED sweet and savoury foods during the COVID-19 lockdown. Of the eating behaviour traits assessed, low craving control was the only significant predictor of increased HED sweet and savoury food intake (cognitive restraint, disinhibition and emotional eating were non-significant predictors). Perceived stress was associated with reported increases in overall savoury and sweet snack intake, but was not significantly associated with changes to specific HED food groups (sweet and savoury). In this sample, acceptance coping did not significantly moderate the relationship between craving control and increased HED food intake. Based on these replicated findings, further trials should now consider interventions targeting craving control to promote controlled food intake in individuals at-risk of weight gain during the current COVID-19 and future potential lockdowns.
这项研究旨在复制先前在英国进行的一项发现，即低渴望控制预示着在 COVID-19 封锁期间增加高热量密度食物（HED）的摄入量，并将这一发现扩展到澳大利亚维多利亚州的成年人。该研究还评估了接受应对是否调节了渴望控制和增加 HED 食物摄入量之间的关系，并研究了特质抑制、感知压力与 HED 食物摄入量变化之间的关联。在 COVID-19 封锁期间，124 名居住在澳大利亚维多利亚州的成年人（总符合条件的 n=147；38.5±12.9 岁）完成了一项在线调查，结果显示，49%的参与者报告总体食物摄入量增加，21-29%的参与者报告在 COVID-19 封锁期间增加了 HED 甜食和咸味食物的摄入量。在所评估的饮食行为特征中，低渴望控制是增加 HED 甜食和咸味食物摄入量的唯一显著预测因素（认知约束、抑制和情绪性进食是非显著预测因素）。感知压力与报告的整体咸味和甜味零食摄入量增加有关，但与特定 HED 食物组（甜食和咸味）的变化没有显著关联。在本样本中，接受应对并没有显著调节渴望控制和增加 HED 食物摄入量之间的关系。基于这些复制的发现，现在应该进一步考虑针对渴望控制的干预措施，以促进有体重增加风险的个体在当前 COVID-19 和未来潜在封锁期间进行受控的食物摄入。
