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The present study has three main objectives: a) to analyse, for the first time, the factor structure of the Control of Eating Questionnaire (CoEQ) in a Brazilian sample; b) to explore, through in-depth interviews, motivators and consequences of food cravings among participants with high scores on the CoEQ; and c) to analyse whether and how the power of food is related to food cravings. The study involved 335 young adults aged 18-30 years, balanced for sex. The CoEQ and the Power of Food Scale (PFS) were used in an online survey. The CoEQ and PFS were subjected to confirmatory factor analysis. Semi-structured interviews were also conducted with a subsample (n = 20) with high CoEQ scores. The Socratic questioning method was used for the interviews. The interviews were transcribed and analysed according to thematic content analysis. The PFS and the CoEQ showed adequate factor structure with reliable factors. The results of the qualitative analysis showed that both food availability and seeking relief from stressors serve as motives for food cravings. Concern for health and weight gain were cited as consequences of cravings, as was seeking distraction to cope with these cravings. It was found that the PFS aggregate factor was a significant influencing factor for craving control (ß = 0.604; p < 0.001), craving for savoury (ß = 0.382; p < 0.001), craving for sweet (ß = 0.414; p < 0.001) and positive mood (ß = -0.198; p < 0.001). The findings suggest that the relationship between food cravings and the power of food is significant in today's obesogenic environment.

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Background: Stress has been associated with food habits. Stress changes eating patterns and the salience and consumption of hyperpalatable foods. During the lock-down due to the COVID-19 pandemic, stress was very common. Objective: We investigated the association between stress and diet quality in Ecuadorian adults during the COVID-19 pandemic. Design: A cross-sectional study. Setting: Data was collected using a self-administered online survey. Stress was measured using the Perceived Stress Scale (PSS-14), and diet quality was evaluated using the Global Diet Index (GDI). A linear regression model with restrictive cubic splines was used to investigate the association between stress and diet quality. Participants: Participants were recruited by convenience sampling, including a total of 2602 individuals. Most participants were female (68.57%) and had university education (78.52%), with a median age of 25 (IQR: 25, 37). Results: Stress was reported by 26.06% of participants. The majority of individuals (75.79%) reported having a diet that needed changes or an unhealthy diet. Independently from biological sex, age, level of education, people/room ratio, economic allowance, and expenses for food, stress was statistically significantly associated with diet quality (p = 0.035). The association between stress and diet quality was inverse and non-linear; higher stress levels were associated with poorer diet quality. The consumption of palatable foods was not statistically significant associated with stress. Conclusions: Stress is associated with poorer diet quality. Public health measures to improve the mental health and lifestyle of the population are needed during the lock-down of the pandemic.

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Abstract An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used: a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups, five subjects per group. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods accompanied by a tendency to generalize, when using elements that share characteristics such as nutritional content and texture. In addition, the intake of a food that does not share the characteristics of texture, taste, smell and energy content with the one used for conditioning was not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.

Resumen Se evaluó experimentalmente la efectividad del paradigma de aprendizaje aversivo gustativo en la generalización de la aversión utilizando alimentos palatables. Se utilizaron diez ratas Wistar hembras experimentalmente ingenuas y tres tipos de alimentos: a) purina comida estándar para roedores, b) galletas con sabor a vainilla y c) galletas con sabor a chocolate. Los sujetos fueron divididos en dos grupos, cinco sujetos en cada uno. Usando el paradigma de condicionamiento de aversión al sabor, los sujetos fueron expuestos a los tipos de alimentos manteniendo un registro de ingesta. El experimento demostró que las ratas pueden adquirir una aversión a los alimentos palatables acompañados por una tendencia a generalizarse, cuando se utilizan elementos que comparten características como el contenido nutricional y la textura. Además, la ingesta de un alimento que no comparte características como la textura, sabor, olor y contenido energético como el utilizado para el condicionamiento no se vio afectada. Estos hallazgos demuestran que la generalización de la aversión parece depender de las propiedades de los alimentos utilizados.

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Resumen Introducción: la obesidad es un rasgo multifactorial determinado por la interacción de factores biológicos, ambientales, psicosociales y político-socioeconómicos. Propósito: el objetivo de esta revisión descriptiva-exploratoria es discutir el papel del consumo de alimentos altamente procesados y de alta palatabilidad (APAP) en la epidemia de la obesidad, así como presentar algunas propuestas para disminuir su ingesta. Argumentos para la discusión: los APAP se caracterizan por ser energéticamente densos, ricos en grasas y azúcares. En su formulación se utiliza una gran cantidad de aditivos industriales para potenciar su sabor, vida útil y la estabilidad de sus componentes. Suelen contener sustancias químicas conocidas como disruptores endocrinos (EDC) que se transfieren de los empaques al alimento, como el bisfenol A y los ftalatos, y afectan distintas vías de señalización hormonal, promoviendo alteraciones en el metabolismo del tejido adiposo y otros sistemas endocrinos. El sobreconsumo de APAP induce a cambios neuroplásticos en el sistema de recompensa y esto aumenta, a la vez, el número de porciones, con la subsecuente acumulación de grasa corporal; además, dicho abuso causa desbalances en la composición del microbioma intestinal (disbiosis) asociados al desarrollo de obesidad. Conclusiones: el sobreconsumo de APAP incrementa el riesgo de obesidad y enfermedades crónicas no transmisibles, máxime si se inicia a edades tempranas. Para contrarrestar esta problemática, se plantea cambiar la estructura de la canasta básica, regular la venta dentro y alrededor de centros educativos, crear mayores impuestos y fortalecer la investigación en obesidad, APAP y EDC.

Abstract Introduction. Obesity is a multifactorial trait provoked by the interaction of biological, environmental, psychosocial, and socioeconomic factors. Proposal: The goal of the present review is to discuss the role of ultra-processed and highly palatable foods (UPHP) in the development of the obesity epidemic through an exploratory-descriptive review and to present some suggestions for controlling its consumption. Arguments for discussion: UPHP are energy dense foods with high contents of fat and sugar. UPHP are formulated with many industrial additives used for enhancing flavor, shelf life, and the stability of their components. UPHP used to contain diverse chemicals known as endocrine disruptors (EDC), which are transferred from packaging to foods, with bisphenol A and phthalates as the most common EDC. The EDC disrupt different hormonal signaling pathways affecting the metabolism of the adipose tissue and other endocrine systems. The overconsumption of UPHP induces neuroplastic changes in the brain reward system that increases their consumption, leading to body fat accumulation. In addition, the overconsumption of UPHP alters the composition of the intestinal microbiome (dysbiosis), which is associated with the development of obesity. Conclusions: The overconsumption of UPHP increases the risk of obesity and its related chronic, non-communicable diseases, especially when consumption initiates during early life. To counteract this problem, we proposed the following actions: changing the structure of the market-food basket, incorporating regulations to reduce the UPHP supply in and around educational centers, creating new taxes upon UPHP, and strengthening the research regarding obesity, and the effects of UPHP and EDC.

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Since inbred C57BL/6 mice are known to show inter-individual phenotypic variability for some traits, we tested the hypothesis that inbred C57BL/6 mice display a different tendency to consume a high fat (HF) diet. For this purpose, we used a compilation of HF intake data from an experimental protocol in which satiated mice were exposed to a HF pellet every morning for 2-h over 4 consecutive days. We found that mice displayed a large degree of variability in HF intake. Since day 1 HF intake significantly correlated with HF intake in successive days, we applied a hierarchical clustering algorithm on HF intake measurements in days 2, 3, and 4 in order to classify mice into "low" or "high" HF intake groups. "Low" HF intake group showed a day 1 HF intake similar to that seen in mice exposed to regular chow, while "high" HF intake group showed a higher day 1 HF intake as compared to "low" HF intake group. Both groups of mice increased HF consumption over the successive days, but "high" HF intake group always displayed a higher HF consumption than the "low" HF intake group. As compared to "low" HF intake group, "high" HF intake group showed a higher number of dopamine neurons positive for c-Fos in the VTA after the last event of HF intake. Thus, inbred C57BL/6 mice show inter-individual variability for HF intake and such feature may be linked to a different response to the rewarding properties of the HF diet.

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This study's objective was to investigate the effects of providing instructions and token reinforcement in the control of the eating behavior for two women who had undergone bariatric surgery and described a compulsive eating pattern. The design consisted of four phases: 1. baseline, 2. reinforcing correspondence between electronic recording and pictures of meals, 3. composed of two subphases: 3.1. instruction and contingent reinforcement of eating every three hours and 3.2. instructing and reinforcing the preparation and ingestion of a daily portion of palatable food, up to 150 kcal. The results show a decrease in the intervals between meals and an increase in the continuous and limited intake of palatable foods, accompanied by a decrease in the report of compulsive episodes. The results suggest that a decrease in binge eating can be achieved by avoiding food restrictions and intermittent access to palatable foods, as previously reported by experimental studies.

A pesquisa investigou o efeito de instruções e de um procedimento de economia de fichas no controle do comportamento alimentar de duas mulheres que haviam realizado cirurgia bariátrica e descreviam um padrão alimentar compulsivo. O delineamento consistiu em quatro fases: 1. linha de base, 2. reforçamento para a correspondência entre registro eletrônico e foto das refeições, 3. composta por duas subfases: 3.1. instrução e reforço contingente para alimentação de três em três horas e 3.2. instrução e reforçamento para a preparação e ingestão de uma porção diária de alimento palatável de até 150 kcal. Os resultados apontaram a redução nos intervalos entre as refeições e o aumento na ingestão de palatáveis de forma contínua e limitada, acompanhados da diminuição no relato de episódios compulsivos. A redução na compulsão alimentar pareceu ser alcançada quando se evitaram a restrição alimentar e o acesso intermitente aos alimentos palatáveis, tal como antes indicado na literatura.

En el presente trabajo se investigó el efecto de instrucciones y un procedimiento de economia de fichas en el control del comportamiento alimentario compulsivo de dos mujeres que realizaron la cirugia bariátrica. El diseno tuvo cuatro fases: 1. linea de base, 2. reforzamiento para la correspondencia entre el registro electrónico y la foto de las comidas, 3. compuesta por dos subfases: 3.1. instrucción y refuerzo contingente para una alimentación de tres en tres horas y 3.2. instrucción y reforzamiento contingente para la preparación e ingestión de una porción diaria de alimentos palatables (150 calorias). Los resultados senalaron la reducción en los intervalos entre las comidas y el aumento en la ingestión de palatables de forma continua y limitada, acompanada de una reducción en el relato de episodios compulsivos. Tal constatación sugiere que la reducción en la compulsión alimentaria puede alcanzarse al evitar la restricción alimentaria y el acceso intermitente a los alimentos palatables.

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Tamoxifen (TAM) is a selective estrogen receptor modulator (SERM) used in the treatment of breast cancer; however many women complain of weight gain during TAM treatment. The anorectic effects of estradiol (E) and TAM are well known, although the effects of E on the consumption of palatable food are controversial and there is no information regarding the effects of TAM on palatable food consumption. The aim of this study was to investigate the effects of chronic treatment with estradiol and/or tamoxifen on feeding behavior in ovariectomized rats exposed to standard chow and palatable foods (Froot Loops® or chocolate). Additionally, parameters such as body weight, uterine weight, lipid profile and plasma glucose were also measured. Wistar rats were ovariectomized (OVX) and subsequently injected (ip.) for 40 days with: E, TAM, E+TAM or vehicle (OVX and SHAM - controls). Behavioral tests were initiated 25 days after the start of treatment. Froot Loops® consumption was evaluated in a novel environment for 3 min. Standard chow intake was evaluated for two days and chocolate intake for 7 days in the home cage in a free choice model (chocolate or standard chow). Rats injected with E, TAM and E+TAM groups showed a reduction in body weight and standard chow intake, compared with control groups. With regard to palatable food intake, the E, TAM and E+TAM groups demonstrated increased consumption of Froot Loops®, compared with the SHAM and OVX groups. In contrast, all groups increased their consumption of chocolate, compared with standard chow; however the E group consumed more chocolate than the OVX, TAM and E+TAM groups. Despite these differences in chocolate consumption, all groups showed the same caloric intake during the chocolate exposure period; however the TAM and E+TAM groups presented decreased body weight. Treatment with estradiol and tamoxifen showed a favorable lipid profile with low levels of TC, LDL, LDL/HDL ratio and lower levels of plasma glucose. The E group presented high levels of TG and HDL, when compared with the TAM and E+TAM groups. Taken together, results suggest that TAM acted in an estrogen-like manner on the majority of parameters analyzed. However, tamoxifen acts in a different manner depending on the type of palatable food and the exposure. In addition, the TAM group demonstrated weight loss, compared with other groups independently of the type of food presented (palatable food or standard chow), showing a low caloric efficiency.

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