The Psychological Impact of the Widespread Availability of Palatable Foods Predicts Uncontrolled and Emotional Eating in Adults

• Published in: Foods 2023-12, Vol.13 (1), p.52
• Main Authors: Medina, Natália d'Ottaviano, de Carvalho-Ferreira, Joana Pereira, Beghini, Julia, da Cunha, Diogo Thimoteo
• Format: Article
• Language: English
• Subjects: Adults; Agricultural commodities; Analysis; Availability; Binge eating; Body mass index; Body size; Body weight loss; Cognitive ability; diet; Eating; Eating behavior; Eating disorders; Emotions; Energy consumption; Environmental impact; Factor analysis; Food; Food availability; food choice; Food habits; Influence; Metabolism; Motivation; Psychological aspects; Psychology; Self esteem; Sex differences; Sex differences (Psychology); Sexual behavior; Weight control; Weight loss
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13010052

This study aimed to investigate the role of the psychological impact of environments rich in palatable foods on three aspects of eating behavior: cognitive restraint (CR), uncontrolled eating (UE), and emotional eating (EE). The hypotheses were as follows: (a) The psychological impact (i.e., motivation to eat) of an environment rich in palatable foods will positively predict CR, UE, and EE; (b) dieting will predict CR, UE, and EE; and (c) CR, UE, and EE will positively predict body mass index (BMI). This study had a cross-sectional design in which data were collected online from 413 subjects. The psychological impact of food-rich environments (food available, food present, and food tasted) was assessed using the Power of Food Scale (PFS), and CR, UE, and EE were assessed using the Three-Factor Eating Questionnaire (TFEQ-R18). Both instruments were tested for confirmatory factor analysis. The relationship between constructs was measured using partial least-square structural equation modeling (PLS-SEM). "Food available" positively predicted all TFEQ-R18 factors ( < 0.01). "Food present" positively predicted UE ( < 0.001) and EE ( = 0.01). People currently on a diet showed higher levels of CR ( < 0.001) and EE ( = 0.02). UE and EE positively predicted BMI. Thus, CR, UE, and EE were positively predicted by the motivation to consume palatable foods in varying proximity, suggesting that the presence of food and, more importantly, its general availability may be important determinants of eating behavior, particularly UE and EE. Health strategies should consider the influence of the food environment to prevent and better manage impairments in eating behavior. Sex differences suggest that special attention should be paid to women. Furthermore, dieting was associated with higher levels of EE, which in turn was associated with higher BMI. Weight loss interventions should consider this vulnerability.