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Stress induced eating and food preference in humans: A pilot study
Author(s) -
Willenbring Mark L.,
Levine Allan S.,
Morley John E.
Publication year - 1986
Publication title -
international journal of eating disorders
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.785
H-Index - 138
eISSN - 1098-108X
pISSN - 0276-3478
DOI - 10.1002/1098-108x(198607)5:5<855::aid-eat2260050507>3.0.co;2-o
Subject(s) - food preference , preference , obesity , psychology , caloric theory , stress (linguistics) , caloric intake , developmental psychology , eating behavior , food science , medicine , endocrinology , biology , linguistics , philosophy , economics , microeconomics
Psychological stress has been shown to produce feeding behavior in both humans and animals. In our animal studies, it appears that the texture of the food may determine how well a food alleviates stress. We studied the food preferences of 80 stress‐eating and nonstress‐eating adults and examined the relationships of them with current stress, sex, age, and weight. Preference for high caloric density foods is predicted by being a stress‐eater and lower current stress and is associated with a concern over feeding behavior and normal weight. Preference for low caloric density foods is predicted by high stress and stress‐eating, as well as obesity, being older and not smoking. Food preference was associated also with food texture. A preference for salty foods (as opposed to sweets) was associated with being younger, stressed, nonobese, and eating less when stressed.