The effect of mood on food versus non-food interference among females who are high and low on emotional eating

Background Emotional eating refers to overeating triggered by emotional experiences and may cause significant psychological distress and health problems. Thus, it is important to better understand its underlying mechanisms. The study examined if the ability to ignore task-irrelevant information, namely, interference control, is modulated by mood and exposure to food stimuli among females who are high and low on emotional eating. Method The study’s sample included 80 women who were high (N = 40) or low (N = 40) on an emotional eating scale. Participants were divided to a negative or neutral mood induction group. Following the mood induction, they completed a food-flanker task that allowed assessing attentional interference caused by food and non-food stimuli separately. Results The low emotional eating group had significantly greater food compared to non-food interference, suggesting difficulty at ignoring food stimuli while attending a neutral target. In the high emotional eating group, there was no difference between food and non-food interference. However, higher levels of emotional eating predicted lower levels of food interference. Conclusion The pattern of results suggests a food-avoidance attentional tendency among those with higher levels of emotional eating. The mood manipulation did not influence food-related interference in either group. The lack of an effect of mood on food-related interference questions the impact of negative emotions on basic attentional processes among individuals with emotional eating.

Keep calm and manage impulsivity: Mood as a modulator of impulsive behaviour

This study investigated how different mood states affect distinct subtypes of impulsivity: motor impulsivity [measured with the Stop Signal (SST) and the 5-Choice Serial Reaction Time Task (5-CSRTT)], reflection impulsivity [assessed with the Information Sampling Task (IST)], and temporal impulsivity (the Delay Discounting Questionnaire). Eighty healthy volunteers completed two experimental sessions. During session 1, which served as a baseline measure, participants underwent a neutral mood induction procedure. In Session 2, they were randomly allocated to one of the mood-induction groups (Neutral, Positive, Sad, and Anxiety). Mood state ratings included bipolar visual analogue scales on mood (positive/negative), tension/relaxation and arousal (tired/active). No group effect was found on any of the impulsivity measures.24 Correlational analyses between mood changes (following the mood manipulation procedures) and behaviour in the tasks revealed that increased relaxation was related to increased information sampling in the IST (decreased reflection impulsivity). In addition, the more active subjects reported to be, the more likely they were to choose a delayed reward over the immediate one (decreased temporal impulsivity). These results indicate that subjective changes in mood state are associated with behavioural impulsivity levels. Importantly, distinct facets of impulsivity (reflection, motor and temporal) are differently affected by changes in mood state.

The influence of negative mood on solitary drinking preference: An experiment with young adult solitary drinkers

Solitary drinking is a risk marker for alcohol use disorder; thus, it is important to identify why individuals drink alone and for whom this association is particularly relevant. Evidence suggests the desire to ameliorate negative affect (NA) motivates solitary drinking, with some individuals particularly likely to drink alone to cope, but all past studies are cross-sectional. The present study therefore aimed to determine whether 1) experimentally induced NA increased preferences to drink alcohol alone, and 2) whether the relationship between NA and choosing to drink alcohol alone was moderated by neuroticism, drinking to cope motives, and social anxiety. Current drinkers (ages 21-29) with a solitary drinking history (N=126) were randomly assigned to either NA, positive affect [PA], or no affect change (control) conditions via differing cognitive task feedback. After the mood manipulation, participants chose between drinking alcoholic or nonalcoholic beverages in one of two contexts: alone or socially. Evidence regarding effectiveness of the mood manipulation was mixed, and few chose non-alcoholic beverages in either context. Condition did not influence outcome choice. Across conditions, increases in NA and the importance placed on receiving one’s context choice were associated with solitary (versus social) alcohol preference. Neuroticism and its interaction with NA change also influenced choice; individuals high in neuroticism chose more solitary (versus social) drinking contexts while the opposite was true for those low in neuroticism, and among the latter, the preference difference was more pronounced with relatively smaller NA increases. Findings are discussed based on the existing solitary drinking literature.

Differential food intake and food choice by depression and body mass index levels following a mood manipulation in a buffet-style setting

While eating in response to emotional cues is associated with intake of unhealthy foods, less is known about the extent to which obesity and depression may differentially influence food intake in a buffet-style setting where low- and high-calorie foods are available to choose from. Using a counterbalanced design, 154 participants were grouped by depression and obesity categories, then asked to read a series of vignettes that were sad (on 1 day) and neutral (on a different day), followed by a buffet to eat until full. Food intake (in grams and calories) and food choice (number of high- or low-calorie food options) were recorded. Results showed that participants who were obese and depressed had significantly greater energy intake following the sad versus happy vignette, largely due to increased intake of high-calorie foods. The results corroborate recent theories on emotional eating and extend the ecological validity of such effects in a buffet-style setting.