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Food-Cal: development of a controlled database of high and low calorie food matched with non-food pictures.

Abstract

BACKGROUND

Industrialization has led to more varied and attractive high-calorie foods. Health problems such as obesity and diabetes are partially attributed to eating-related self-regulation difficulties that may be caused by increasingly frequent cues for highly palatable foods. Research studies aim at understanding the factors underlying responses to food cues. This has led to the development of food stimuli databases. However, they present some limitations.

OBJECTIVES

This study aimed at providing a controlled set of pictures, including 40 food pictures with high- and low-calorie stimuli, matched with 40 non-food pictures. The second objective was to provide a ready-to-use database with normative data regarding responses and associations between demographic, anthropometric and eating-related characteristics, and picture ratings.

PARTICIPANTS

A sample of 264 participants rated the total set of pictures.

MEASURES

Attractiveness, arousal and palatability were assessed for each picture, as well as participant's current type of diet, BMI, hunger levels and eating behaviors (uncontrolled and emotional eating).

RESULTS

Image characteristics (shape, colors, luminance) were comparable between food and matched non-food pictures. Positive correlations were found between hunger levels and attractiveness, arousal and palatability of food. Uncontrolled and emotional eating was positively correlated with high-calorie food palatability, and uncontrolled eating was positively correlated with high-calorie food attractiveness. Participants who did not report any specific diet rated high-calorie foods as more attractive and arousing, whereas vegan and vegetarian participants assessed low-calorie foods as more attractive and palatable.

CONCLUSION

The Food-Cal controlled set of picture database can be considered as a useful tool for experimental research.

LEVEL OF EVIDENCE

Level V, cross-sectional descriptive study.

Authors+Show Affiliations

Univ. Grenoble Alpes/Univ. Savoie Mont-Blanc BSHM, Laboratoire Interuniversitaire de Psychologie, Personnalité, Cognition, Changement Social, EA 4145, 1251 Avenue Centrale, 38000, Grenoble, France. rebecca.shankland@univ-grenoble-alpes.fr.INSERM U955 Team 15 « Translational Psychiatry », Neurospin, CEA Paris-Saclay, 91191, Gif-sur-Yvette, France.Univ. Grenoble Alpes/Univ. Savoie Mont-Blanc BSHM, Laboratoire Interuniversitaire de Psychologie, Personnalité, Cognition, Changement Social, EA 4145, 1251 Avenue Centrale, 38000, Grenoble, France.Univ. Grenoble Alpes/Univ. Savoie Mont-Blanc, LPNC, CNRS UMR 5105, 38000, Grenoble, France.CHU Clermont-Ferrand, Pôle Psychiatrie B, 63001, Clermont-Ferrand, France. Univ. d'Auvergne, EA NPsy-Sydo, BP 10448, 63000, Clermont-Ferrand, France.Univ. Grenoble Alpes/Univ. Savoie Mont-Blanc, LPNC, CNRS UMR 5105, 38000, Grenoble, France.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30980250

Citation

Shankland, Rebecca, et al. "Food-Cal: Development of a Controlled Database of High and Low Calorie Food Matched With Non-food Pictures." Eating and Weight Disorders : EWD, 2019.
Shankland R, Favre P, Corubolo D, et al. Food-Cal: development of a controlled database of high and low calorie food matched with non-food pictures. Eat Weight Disord. 2019.
Shankland, R., Favre, P., Corubolo, D., Méary, D., Flaudias, V., & Mermillod, M. (2019). Food-Cal: development of a controlled database of high and low calorie food matched with non-food pictures. Eating and Weight Disorders : EWD, doi:10.1007/s40519-019-00687-8.
Shankland R, et al. Food-Cal: Development of a Controlled Database of High and Low Calorie Food Matched With Non-food Pictures. Eat Weight Disord. 2019 Apr 12; PubMed PMID: 30980250.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Food-Cal: development of a controlled database of high and low calorie food matched with non-food pictures. AU - Shankland,Rebecca, AU - Favre,Pauline, AU - Corubolo,Damien, AU - Méary,David, AU - Flaudias,Valentin, AU - Mermillod,Martial, Y1 - 2019/04/12/ PY - 2018/08/22/received PY - 2019/04/06/accepted PY - 2019/4/14/entrez KW - Controlled food pictures KW - Eating behaviors KW - High-calorie foods KW - Low-calorie foods KW - Picture database JF - Eating and weight disorders : EWD JO - Eat Weight Disord N2 - BACKGROUND: Industrialization has led to more varied and attractive high-calorie foods. Health problems such as obesity and diabetes are partially attributed to eating-related self-regulation difficulties that may be caused by increasingly frequent cues for highly palatable foods. Research studies aim at understanding the factors underlying responses to food cues. This has led to the development of food stimuli databases. However, they present some limitations. OBJECTIVES: This study aimed at providing a controlled set of pictures, including 40 food pictures with high- and low-calorie stimuli, matched with 40 non-food pictures. The second objective was to provide a ready-to-use database with normative data regarding responses and associations between demographic, anthropometric and eating-related characteristics, and picture ratings. PARTICIPANTS: A sample of 264 participants rated the total set of pictures. MEASURES: Attractiveness, arousal and palatability were assessed for each picture, as well as participant's current type of diet, BMI, hunger levels and eating behaviors (uncontrolled and emotional eating). RESULTS: Image characteristics (shape, colors, luminance) were comparable between food and matched non-food pictures. Positive correlations were found between hunger levels and attractiveness, arousal and palatability of food. Uncontrolled and emotional eating was positively correlated with high-calorie food palatability, and uncontrolled eating was positively correlated with high-calorie food attractiveness. Participants who did not report any specific diet rated high-calorie foods as more attractive and arousing, whereas vegan and vegetarian participants assessed low-calorie foods as more attractive and palatable. CONCLUSION: The Food-Cal controlled set of picture database can be considered as a useful tool for experimental research. LEVEL OF EVIDENCE: Level V, cross-sectional descriptive study. SN - 1590-1262 UR - https://www.unboundmedicine.com/medline/citation/30980250/Food-Cal:_development_of_a_controlled_database_of_high_and_low_calorie_food_matched_with_non-food_pictures L2 - https://dx.doi.org/10.1007/s40519-019-00687-8 DB - PRIME DP - Unbound Medicine ER -