Self-control mediates the relationship between time perspective and BMI

Trait future time perspective measures the extent to which behaviour is dominated by a striving for future goals and rewards. Trait present time perspective measures orientation towards immediate pleasure. Previous research has explored the relationship between future and present time perspective and BMI with mixed findings. In addition, the psychological mechanism underlying this relationship is unclear. Self-control is a likely candidate, as it has been related to both BMI and time perspective, but the relationship between all of these concepts has not been examined in a single study. Therefore, the aim of this study was to examine if trait self-control mediates the relationship between time perspective (future and present) and BMI. Self-report time perspective (ZTPI), self-control (SCS) and height/weight data were collected using an online survey from a mixed student and community sample (N=218) with wide ranging age (mean 29, SD 11, range 18-73 years) and BMI (mean 24, SD 4, range 15-43). The results of a structural equation model including both facets of time perspective suggested that the traits are related yet distinct measures that independently predict BMI through changes in self-control. Bootstrap mediation analysis showed that self-control mediated the relationship between both future time perspective (95% CI, -.10 to -.02) and present time perspective (95% CI, .03 to .17), and BMI in opposite directions. Participants with higher future time perspective scores (higher present time perspective scores) had higher (lower) self-control, which predicted lower (higher) BMI. These results are consistent with previous research suggesting an important role for time perspective in health outcomes. Self-control likely mediates the relationship between temporal perspectives and BMI, suggesting that time perspective may be a target for individualised interventions

A serial mediation model of the relationship between alexithymia and BMI: The role of negative affect, negative urgency and emotional eating

Difficulty identifying and describing emotions (alexithymia) has been related to impulsiveness and negative affect, emotional eating and obesity. However, previous research findings concerning the relationship between alexithymia and obesity have been mixed and inconsistent, raising the possibility that the relationship is indirect and mediated by multiple unknown factors. The aim of the study was to comprehensively explore the potential pathways between alexithymia and obesity via a novel theoretical model, and for the first time, incorporate negative affect, impulsiveness and emotional eating as potential mediating factors. Two questionnaire-based studies were conducted; the first as an exploratory analysis within a student sample (N=125), and the second as a self-replication within a more representative general population sample (N=342). Study One revealed that difficulty identifying feelings predicted Body Mass Index (BMI) both directly (B = .1694, CI = .0194-.3194) and indirectly via impulsiveness and emotional eating (B = .0074, CI = .0001-.0315). In contrast, Study Two revealed that alexithymia predicted BMI indirectly via negative affect (when depression was included in the model; B = .0335, CI = .0019-.0660) or impulsiveness (when anxiety was included in the model; B = .0021, CI = .0001-.0066). Our findings provide partial support for the hypothesised model and offer original insight into the relationship between alexithymia and obesity. Additionally, our findings highlight important methodological considerations for future research and suggest that ways to address an individual’s ability to identify, describe and regulate emotions should be considered when designing interventions to assist weight loss and management

Testing an online measure of portion size selection: a pilot study concerned with the measurement of ideal portion size

BackgroundPortion size is known to be a key driver of food intake. As consumed portions are often pre-planned, ‘ideal portion size’—an individual’s preferred meal size selected prior to eating—has been identified as a strong predictor of actual consumption. However, assessments of ideal portion size have predominantly relied on laboratory-based computer tasks, limiting use online. Therefore, this cross-sectional study sought to pilot test the validity of a web-based tool to measure ideal portion size.MethodsIn an online study (N = 48), participants responded to images of a range of foods. Each food was photographed in a series of different portions and loaded into an ‘image carousel’ that would allow participants to change the size of the displayed portion by moving a slider left-to-right. Using this image carousel, participants selected their ideal portion size. They also completed measures of expected satiety and expected satiation and self-reported their age and body mass index (BMI). A non-parametric correlation matrix was used to explore associations between ideal portion size and identified predictors of food intake.ResultsSupporting convergent validity of this measure, ideal portion size was significantly correlated with expected satiety (rs = .480) and expected satiation (rs = −.310) after controlling for effects of baseline hunger and fullness, consistent with past research. Similarly, supporting divergent validity of this measure, ideal portion size was not significantly correlated with age (rs = −.032) or BMI (rs = −.111,).ConclusionsPilot results support the validity of this web-based portion size selection tool used to measure ideal portion size, though further research is needed to validate use with comparisons to actual food intake

Self-identified strategies to manage intake of tempting foods: cross-sectional and prospective associations with BMI and snack intake

Objectives:Individuals often use self-directed strategies to manage intake of tempting foods, but what these strategies are and whether they are effective is not well understood. This study assessed the frequency of use and subjective effectiveness of self-directed strategies in relation to BMI and snack intake.Design:A cross-sectional and prospective study with three timepoints (T1: baseline, T2: 3 months, T3: 3 years). At T1, demographics, frequency of use and subjective effectiveness of 41 identified strategies were assessed. At T2 and T3, current weight was reported, and at T2 frequency of snack intake was also recorded.Setting:Online study in the UK.Participants:Data from N=368 participants (Mage=34.41 years; MBMI=25.06 kg/m2) was used for analysis at T1, N=170 (46.20% of the total sample) at T2 and N=51 (13.59%) at T3.Results:Two strategy factors were identified via principal axis factoring: 1) Diet, exercise, reduction of temptations, and cognitive strategies, and 2) Planning, preparation and eating style. For strategy 1, frequency of use, but not subjective effectiveness, was positively related to BMI at T1. Subjective effectiveness predicted an increase in BMI from T1 and T2 to T3. No relationship to snack intake was found. For strategy 2, frequency of use was negatively related to BMI at T1. Neither frequency of use nor subjective effectiveness were related to changes in BMI over time, but subjective effectiveness was negatively correlated with unhealthy snack intake.Conclusion:Self-directed strategies to reduce the intake of tempting foods are not consistently related to BMI or snack intake

Consumer perception of food variety in the UK: an exploratory mixed-methods analysis

Background: ‘Food variety’ is a key term that is frequently used in dietary guidelines around the world. Consuming a variety of foods – be it within a meal, across meals, or as part of the whole diet – is one factor that has been shown to increase food intake. However, little is known about consumer understanding of variety, and this may be a potential barrier to the success of dietary guidelines in today’s ‘obesogenic’ environment. This research sought to explore 1) consumer recognition of different forms of variety, and 2) consumer definitions of variety. Methods: In an online study (N = 240), participants were asked to discuss a range of photographs depicting different forms of variety, and to directly define the term ‘food variety’. They were unaware of the research aim. Results: Using a mixed methods approach, directed content analysis of these data showed that individuals referenced multiple forms of variety in the presence of food photographs. However, when asked to define variety, participants tended to only discuss variety in the context of the whole diet. Conclusions: These findings emphasise a need to educate consumers about variety to encourage adherence to dietary guidelines and help consumers better manage their own food intake

Self-reported eating traits: Underlying components of food responsivity and dietary restriction are positively related to BMI

Self-report measures of dietary restraint, disinhibited eating, hedonic response to food and loss of control over eating have been related to over eating, overweight and obesity. Impulsivity has emerged as a potential moderator in this relationship. However, the exact relationship between these measures and obesity is poorly defined. Self-report data was collected from a student and community based sample (N = 496) of males (N = 104) and females, with a wide age (18-73yrs; M = 27.41) and BMI (15.3-43.6; M = 24.2) range. Principle component analysis was used to explore the underlying structure of the sub-scales from a variety of eating behaviour questionnaires. Two emergent components relating to 'dietary restriction' and 'food reward responsivity' were supported in the analysis. Food reward responsivity component scores positively predicted BMI, but this relationship was moderated by impulsiveness. Dietary restriction component scores positively predicted BMI but were not moderated by impulsiveness. These findings suggest that frequently used eating behaviour measures can be reduced to two underlying components. Food reward responsivity positively predicts BMI, but only when impulsiveness is also high, supporting a dual-system approach where both bottom-up food reward drives and top-down impulse control are associated with overweight and obesity. Dietary restriction is an independent, positive predictor of BMI and is likely to be reflecting repeated unsuccessful attempts at weight control

Snack intake is reduced using an implicit, high-level construal cue

Objectives: Priming a high level construal has been shown to enhance self-control and reduce preference for indulgent food. Subtle visual cues have been shown to enhance the effects of a priming procedure. The current study therefore examined the combined impact of construal level and a visual cue reminder on the consumption of energy-dense snacks. Methods: A student and community-based adult sample with a wide age and BMI range (N = 176) were randomly assigned to a high or low construal condition in which a novel symbol was embedded (or not). Afterwards participants completed a taste test of ad libitum snack foods in the presence or absence of the symbol. Results: The high (versus the low) construal level prime successfully generated more abstract responses (p < .0001) and reduced intake when the cue-reminder was present (p = .02) but not when it was absent (p = .40). Conclusions: Priming high construal level thinking reduces consumption of high energy dense snacks in the presence of a visual cue-reminder. This may be a practical technique for reducing overeating and has the potential to be extended to other unhealthy behaviours