Auswahl der wissenschaftlichen Literatur zum Thema „Craving alimentaire“

Depuis l’individualisation du syndrome boulimique dans les années 1980 et le DSMIII, les critères diagnostiques des TCA ont évolué. Les tableaux cliniques évoluent aussi chez nombre de patients au fil du temps. La boulimie non purgative disparaît du DSM-V. Boulimie, binge eating disorder, craving pour les hydrates de carbone et night eating syndrome s’associent à une perte de contrôle du comportement alimentaire. Ces troubles sont transnosographiques. Quand ils durent ou se chronicisent, ils laissent des traces somatiques, en particulier via l’excès pondéral qu’ils provoquent. Leur sévérité est variable et ils peuvent être très invalidants. Ce sont des pathologies plurifactorielles : nutritionnelles, psychiatriques et médicales. Ils s’associent au surpoids voire à l’obésité et aux troubles métaboliques. Certains sont en partie liés au mésusage des traitements psychotropes. Leur prise en charge précoce, la prévention et l’éducation nutritionnelle des jeunes patients pourraient en diminuer la gravité et l’incidence.

ContexteLes addictions comportementales (AC), ou addictions sans drogues, ont en commun la perte de contrôle sur le comportement et la poursuite de ce comportement malgré les dommages. Les principales AC sont : le jeu pathologique, l’addiction sexuelle, l’exercice physique excessif, les achats compulsifs et certains troubles du comportement alimentaire. Associées à des comorbidités psychiatriques et addictives, à des conséquences sociales, leur prise en charge repose essentiellement sur des psychothérapies et des mesures sociales. L’utilisation des techniques de stimulation cérébrale est encore relativement récente, notamment dans le champ des addictions. La tDCS a principalement été testée dans les addictions avec substances, mais très peu dans les AC. Cette revue de la littérature a pour objectif de faire une mise au point méthodologique et clinique sur les premiers travaux couvrant cette question.Matériels et méthodesUne recherche bibliographique a été réalisée sur Pubmed et ScienceDirect, jusqu’au 30 juillet 2014. Les critères d’inclusion étaient : articles de revue, articles didactiques, essais thérapeutiques, études physiopathologiques.Résultats et discussionQuatorze revues et études ont été retenues. Elles portent sur les troubles du comportement alimentaire, l’obésité, et les processus décisionnels et de prise de risque. Les études cliniques ont montré l’intérêt de la tDCS bilatérale dans la diminution de la prise de risque, et du craving alimentaire. La tDCS présente des avantages prometteurs dans le traitement des AC. Non invasive, bien tolérée, avec un dispositif portable, peu coûteuse comparée à la TMS, elle pourrait être dispensée dans un cadre ambulatoire.

O desejo por alimentos desempenha um papel importante na neurobiologia do comportamento alimentar. Este estudo teve como objetivo avaliar as propriedades psicométricas da versão brasileira do Food Cravings Questionnaire Trait-reduced (FCQ T-r), questionário composto por 15 itens com alternativas de respostas do tipo Likert. Em uma amostra do Sul do Brasil composta de 491 adultos, sendo 440 (89,6% mulheres) com idades entre 18 e 77 anos, dos quais a escolaridade de nível superior se destacou, 52,3% (n = 257). O FCQ T-r demonstrou excelente confiabilidade com alpha de Cronbach de 0,94, para uma estrutura unifatorial evidenciada pela análise fatorial exploratória, resultado que corrobora com o gráfico scree plot. Desta forma, há evidências que apontam para o uso de uma pontuação total para esta escala. Seu rápido preenchimento (15 itens) o torna um instrumento útil na prática clínica para avaliar a compulsão alimentar. Conclui-se que a versão brasileira do FCQ T-r é uma medida válida e precisa no contexto brasileiro, possibilitando pesquisas futuras na área.

A supressão do pensamento sobre a alimentação pode ser considerada um efeito colateral de dietas restritivas que influenciam o comportamento alimentar e o funcionamento cognitivo dos indivíduos. Neste contexto, este estudo visa sistematizar os dados relacionados com a supressão de pensamentos em indivíduos e o seu efeito no comportamento alimentar. Realizou-se uma revisão da literatura de artigos científicos publicados nas seguintes bases de dados: Scientific Eletronic Library Online (SciElo), Medical Literature Analisys and Retrivial System Online (MEDLINE), Scopus e Literatura Latino-Americana e do Caribe em Ciências da Saúde (LILACS). A busca ocorreu utilizando os descritores: ''thought suppression'', ''food'', ''cravin'', ''food behavio'' e ''dietary restraint''. Os artigos foram selecionados em duas etapas e organizados com as informações: autor e ano de publicação, público-alvo, amostra, metodologia e principais resultados e conclusões. Os resultados apontam os reflexos negativos da influência da supressão do pensamento sobre o comportamento alimentar principalmente no gênero feminino, praticantes de dietas restritivas e indivíduos com excesso de peso e obesidade. Tais aspectos negativos envolvem episódios de compulsão alimentar, após um determinado tempo de restrição alimentar. Sendo assim, a supressão de pensamentos está fortemente associada ao desenvolvimento de compulsão alimentar e são necessários mais estudos que comprovem a eficácia na utilização de métodos como questionários validados para diagnóstico precoce e técnicas como o ''mildfulness'' e outras ainda pouco divulgadas que objetivam o desvio desses pensamentos.

IntroductionAlcoholic anorexia (AA), being one of prevalent narcology diseases, up to now has not been studied in psychosomatics and psychopathology paradigm.Aims and objectivesTo identify multifactorial pathopsychological, psychopathological, nervous, alimentary, toxicological constituents of AA pathogenesis.MethodTwenty-four patients with alcohol dependence (males aged 29–37) have been studied. Diagnosis was objectified by psychosomatic, pathopsychological complex international valid tests and rating, adequate for investigation design, laboratory, electrophysiology, biochemical, ultrasound and other methods.ResultsAA was accompanied with mental and physical post-intoxication exhaustion, asthenizing, tremor, dissomnia, depression, pre-delirium signs. Psychosomatic concept was proposed for reasonable identification of intranosological AA clinical forms in narcological clinical course. Anorectic dipsomaniac conditions are explained pathogenetically with psychosomatic mechanisms of deviant addictive craving behaviour as pathopsychological target and patient's intentional complete or partial refuse food consumption in favour of real in time more quick and brutal attainment of alcoholic drunkenness (Ebrietas Alcogolica). This anorexia fabula draws AA closer to Anorexia Nervosa and mostly reflects compulsive obsession with alcohol use. Pathopsychological, psychosomatic, neurogenous mechanisms of alcoholic anorexia of drinking bout early stages are transformed gradually to post-intoxication alimentary, nervous, psychic exhaustion. Meanwhile, АА is valid for alcohol withdrawal syndrome diagnosis and plays situation relapsing role in alcoholizing prolongation.ConclusionsAlcoholic anorexia is starting to declare even at early stages of alcoholic addiction formation. It is more illustrative in periodically recurrent and exaggerating drinking bouts when dynamic intestinal obstruction risk is high. Findings obtained ground alcoholic anorexia attribution to urgent conditions with necessary integrated relieving therapy and secondary prevention.Disclosure of interestThe authors have not supplied their declaration of competing interest.

Objetivo: Avaliar a influência da fissura na escolha de alimentos doces e alteração do peso corporal em pacientes alcoolistas. Métodos: Vinte e um pacientes alcoolistas em tratamento no Centro de Atenção Psicossocial de álcool e drogas (CAPSad), Ouro Preto/MG, foram selecionados para participar deste estudo (14 homens e 7 mulheres, com idade entre 25 e 64 anos). Foi aplicado questionário para avaliar a fissura (craving) e o consumo alimentar. A alteração do peso corporal e do índice de massa corporal (IMC) foi estimada por métodos antropométricos para avaliar o estado nutricional. As avaliações foram realizadas no momento inicial e final, contemplando até três meses de tratamento. Resultados: As mulheres apresentaram ganho de peso (1,9 ± 1,86 kg) e os homens, perda de peso corporal (-0,13 ± 2,09 kg) (p = 0,04). Não houve diferença estatística quando essa variação de peso foi comparada entre os abstinentes (AB) e não abstinentes (NA) (Homens: AB = 0,39 ± 2,19 kg; NA: -1,06 ± 1,75 kg/Mulheres: AB: 2,73 ± 1,95 kg; NA: 1,42 ± 1,85 kg). A presença de fissura inicial e final foi semelhante entre os que recaíram e os abstinentes. Os abstinentes mantiveram menor fissura e maior sensação de bem-estar com o consumo de alimentos fontes de carboidratos simples ou complexos. Conclusão: Os alcoolistas que conseguiram se abster tiveram menor grau de fissura com maior bem-estar com o consumo de alimentos fontes de carboidratos. Houve mudanças do peso corporal ao longo do tempo de acompanhamento dos alcoolistas em tratamento para a abstinência.

Introduction: Migraine is a multifactorial neurological disorder with a major metabolic facet. Dietary approaches represent a commonly implemented lifestyle modifying strategy in headache clinics, yet the precise relationship between diet and migraine is still a matter of debate.Materials and Methods: The study consisted of two parts: first, in a cross-sectional design, we compared alimentary habits of migraine subjects and a control group of healthy volunteers. For the second part, we prospectively evaluated patients' daily consumption of various potentially migraine-triggering foods over a two-month period in order to examine their possible association with the occurrence of a migraine attack.Results: Most migraine patients reported avoiding at least one potentially migraine-triggering food/drink from their diet. In spite of that, with the sole exemption of citrus fruits, there were no statistically significant differences with respect to consumption patterns between migraine patients and controls (including wine and chocolate). Consumption frequency over time was proportional to intake of potentially migraine-triggering foods the day before a migraine attack.Conclusion: Our results underline the need of performing trigger challenges in order to avoid falling into an association-causation fallacy when attempting to identify possible alimentary migraine triggers. Indeed, it is possible that intake of certain foods like chocolate before attacks is a consequence of pre-attack cravings or a simple coincidence facilitated by previously established dietary habits.

Introduction. Today, obesity is an extremely common phenomenon that negatively affects on the functional state of the organism, metabolism, and this in turn leads to the increase of a number of diseases. The thyroid gland has a significant effect on lipid metabolism, and especially negative in the case of iodine deficiency in the diet, which leads to hypothyroidism. Comparative study of the effect of various iodine-derived lipid metabolism in obesity is perspective.The aim of the study – to investigate the comparative affect of biologically active iodine in the composition of “Jodis-Concentrate” and inorganic iodine (J-C) as a part of “Iodomarine” on the indicators of lipid metabolism in blood of white male rats with experimental alimentary obesity.Research Methods. The object of the study was the blood serum of white rats, and the subject – separate indicators of lipid metabolism in it. The study was conducted on 48 white male rats. Animals were divided into 3 age groups of 16 animals in each: 1st group – 1.5 months; 2nd – 2.5 months; 3rd – 5th month. In each age group there were 4 subgroups of 4 animals: 1st – control, had a typical diet; 2nd, 3rd and 4th subgroup were with experimental alimentary obesity (EAO), which was formed through the inductor food craving – the sodium salt of glutamic acid in a ratio of 0.6 : 100.0 and high-calorie diet that included standard meals (47 %), sweet condensed milk (44 %), corn oil (8 %) and vegetable starch (1 %). Daily for 45 days, animals of the 3rd subgroup received biologically active iodine in the composition of “Jodis-Concentrate” (J-C) as of 0.1 ml (0.4 mcg of iodine) per kg of body weight a day and 4th subgroup were intragastric administered in the form of inorganic iodine as potassium iodide in medicine “Iodomarin” (IM) as of 0.4 mcg of potassium iodide per kg of body weight a day. In the serum blood, the content of total lipids, total cholesterol, triglycerides, high and low density lipoprotein were determined.Results and Discussion. The obtained results suggest that with the help of biologically active iodine in the composition of “Jodis-Concentrate” there was a significant decrease of the content of common lipids, triglycerides, total cholesterol, low density lipoprotein in blood serum of males with different age than with “Iodomarin”.Conclusions. Given the effective results of the study of the hypolipidemic effect of J-C it is advisable to use it as a preventive and therapeutic agent for reducing the content of common lipids of triglycerides, total cholesterol, and low density lipoproteins in the blood.

L’utilisation des technologies immersives destinées à des fins thérapeutiques est pratiquée depuis plusieurs années. Si ces techniques furent d’abord appliquées aux troubles phobiques, elles se sont peu à peu étendues vers d’autres pathologies telles que la schizophrénie et les troubles alimentaires. Les travaux existants concernant l’utilisation de la réalité virtuelle (RV ) pour le traitement de troubles alimentaires se concentrent sur deux problématiques : (1) la correction de la distorsion de la représentation que le patient se fait de lui-même et pour laquelle la RV l’aide à corriger cette représentation erronée via l’incarnation ou la visualisation d’un avatar ; (2) l’utilisation de l’environnement avec des éléments déclencheurs de la pathologie (ex., nourriture) dans le but de mieux caractériser les symptômes et de réaliser une thérapie d’exposition aux signaux. Le premier objectif de la thèse est de proposer et d’évaluer un environnement immersif induisant les condition de craving alimentaire (besoin irrépressible de consommation d’un produit associé à une recherche compulsive), le tout chez les personnes atteintes de bulimia nervosa ou d’hyperphagie boulimique, comparativement à des personnes saines appariées. Le développement de cet environnement repose sur un travail de design collaboratif, dans lequel l’utilisation d’un environnement immersif avec un scénario scripté et semi-guidé, avec des stimuli multi-modaux, constitue un élément novateur. La caractérisation de l’environnement s’effectue sur l’actuelle mesure de référence du craving alimentaire en RV soit une auto-évaluation par échelle verbale simple dont nous étudions les variations durant l’exploration du scénario avant et après chaque pièce virtuelle d’exposition, ainsi que son association à l’anxiété induite par l’exploration aux mêmes moments. De plus, certains paramètres physiologiques ayant pu être associés au craving des troubles addictifs sont mesurés aux différents moments d’évaluation (variabilité de fré- quence cardiaque (variations des intervalles entre chaque battement de coeur) et activité électrodermale (activité bioélectrique cutanée physiologique)). Enfin, nous utilisons également des méthodes de phénotypage, basées sur des questionnaires d’auto-évaluation, qui visent à mettre en évidence des dimensions comportementales et émotionnelles qui peuvent être des facteurs propices au déclenchement des crises. Par ailleurs, dans le cadre des études sur l’envie de manger, la qualité visuelle apparaît comme un paramètre majeur qu’il faut contrôler afin de proposer des environnements iv adaptés aux contraintes d’expérience utilisateur ainsi qu’aux contraintes techniques. Le second objectif de la thèse est d’étudier comment la qualité visuelle des stimuli alimentaires influence le désir de manger dans un environnement en réalité virtuelle. Cette évaluation s’effectue sur des personnes non pathologiques, avec des visuels alimentaires de qualité graphique variable et classés au préalable selon une métrique entraînée sur un apprentissage profond capable de délivrer un score moyen de qualité graphique
The use of immersive technologies for therapeutic purposes has been practiced for several years. While these techniques were initially applied to phobic disorders, they have gradually expanded to other disorders such as anxiety, schizophrenia and eating disorders. Existing research on the use of virtual reality (VR) for the treatment of eating disorders focuses on two issues : (1) correcting the distortion of the patient’s self-representation, where VR helps correct this erroneous representation through embodiment or visualization of an avatar (2) using the environment with triggering elements of the pathology (e.g., food) to better characterize symptoms and conduct exposure therapy to these cues. The first objective of the thesis is to propose and evaluate an immersive environment inducing conditions of food craving (irresistible urge to consume a product associated with compulsive seeking) in individuals with bulimia nervosa or binge-eating disorder, compared to matched healthy subjects. The development of this environment is based on collaborative design work, in which the use of multi-modal stimuli is an innovative element. The characterization of the environment is based on the current reference measure of food craving in VR, which is a self-assessment using a simple verbal scale. We study variations during the exploration of the scenario before and after each virtual exposure, as well as its association with anxiety induced by the exploration at the same moments. Additionally, certain physiological parameters previously associated with cravings in addictive disorders are measured at different evaluation points (heart rate variability and electrodermal activity). Finally, we also use phenotyping methods based on self-assessment questionnaires to highlight behavioral and emotional dimensions that may contribute to triggering episodes. Moreover, in the context of studies on the desire to eat, visual quality emerges as a major parameter that needs to be controlled to offer environments suitable for user experience constraints and technical limitations. The second objective of the thesis is to study how the visual quality of food stimuli influences the desire to eat in a virtual reality environment. This evaluation is performed on non-pathological individuals, with food visuals of varying graphic quality, pre-classified according to a deep learning-trained metric capable of delivering an average graphic quality score

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O craving por alimentos pode ser definido como um desejo intenso de comer um tipo de alimento em particular. Trata-se de um comportamento bastante comum na popula??o em geral. O presente trabalho se prop?s a investigar o comportamento de craving por alimentos em popula??o brasileira, validando question?rios para este fim, al?m de pesquisar a rela??o do craving por alimentos com o estado de cromo no organismo. Como resultado, foi realizada a tradu??o, adapta??o cultural e valida??o dos Food Cravings Questionnaire (State e Trait), da vers?o reduzida do dos Food Cravings Questionnaire-Trait e do Attitudes to Chocolate Questionnaire (ACQ), al?m do desenvolvimento e valida??o da vers?o brasileira do Food Craving Inventory. Foram identificadas influ?ncias do est?gio de vida, sexo, adiposidade corporal e restri??o diet?tica na ocorr?ncia do craving por alimentos. Tamb?m foi encontrado que os indiv?duos com n?veis mais baixos de cromo plasm?tico apresentam maior craving por alimentos doces, o que foi concomitante a maior frequ?ncia de consumo deste tipo de comida e maior adiposidade corporal.

L’obésité est un trouble de santé épidémique à l’échelle mondiale dont la prévalence a doublé dans les quarante dernières années. Bien que l’obésité soit largement multi-déterminée, un débalancement entre une saillance motivationnelle accrue envers des stimuli de nourriture, que l’on pourrait également appeler craving pour la nourriture, et un contrôle comportemental plus faible, sous-tendu par des fonctions exécutives sous-optimales, pourrait contribuer au phénotype de l’obésité. Les données suggèrent que ce débalancement serait potentialisé par le stress, hautement associé à l’obésité. Bien que le craving pour la nourriture et la perturbation des fonctions exécutives soient de mieux en mieux compris dans le contexte de l’obésité, leur interaction ainsi que leur impact sur les comportements alimentaires, notamment en situation de stress, demeurent nébuleux. La thèse avait donc pour objectif de clarifier ces interrelations, dans un premier temps sans la contribution du stress, et dans un deuxième temps avec celle-ci. Pour ce faire, une première étude expérimentale a été effectuée auprès de participants ayant un indice de masse corporelle (IMC) allant d’un poids santé à l’obésité de classe 3. Les résultats montrent une association négative entre le craving pour la nourriture de type état et les fonctions exécutives. Plus spécifiquement, une faible flexibilité cognitive est associée à un craving élevé pour la nourriture, lequel prédit une consommation de nourriture malsaine plus grande, alors qu’aucune relation n’a été établie avec la nourriture saine. Par la suite, dans une deuxième étude expérimentale, un stresseur social aigu a été induit auprès departicipants ayant un IMC variant entre un poids santé et l’obésité de classe 2. Les résultats obtenus indiquent que le craving pour la nourriture prédit positivement la consommation de nourriture. Enfin, le stress prédit également l’augmentation du craving pour la nourriture dans une interaction complexe avec les fonctions exécutives et l’IMC. Précisément, le stress augmente le craving pour la nourriture lorsque les fonctions exécutives sont faibles et l’indice de masse corporel est élevé. Dans l’ensemble, les résultats de la présente thèse soulignent l’importance du craving pour la nourriture, des fonctions exécutives, du stress et de l’interaction entre ces variables dans la compréhension clinique de l’obésité. Il en résulte ainsi une compréhension plus globalede cette condition de santé, ce qui permettra d’orienter les futures interventions dans le domaine. En effet, l’ensemble des résultats obtenus soulève la pertinence d’ajouter certaines composantes au traitement comportemental classique, tel que des interventions ciblant le craving pour la nourriture, les fonctions exécutives ou encore le stress chez une population de personnes cliniquement obèses. En somme, la thèse offre des pistes de recherches futures afin d’améliorer et de diversifier les options thérapeutiques disponibles pour traiter l’obésité.
Obesity is a worldwide epidemic health condition whose prevalence has doubled over the last forty years. It is a multifactorial disease and thus many factors are involved. Among them, an enhanced motivational drive towards food, namely food craving, and a reduced behavioral control over food intake through poor executive functions have been observed. These characteristics, taken together, lead to a lack of self-regulation toward food and could, therefore, contribute to the obesity phenotype. Moreover, the imbalance between food craving and executive functions is promoted by stress, which is also associated with obesity. Even though food craving and executive functioning are now better understood in the context of obesity, their interaction as well as their impact on eating behaviors, particularly in relation to acute stress, remain unclear. Thus, the objective of this thesis was to clarify these interrelations, firstly without the contribution of stress, and secondly with this contribution. To do so, a first experimental study has been conducted with participants whose BMI were ranging between a healthy weight and class 3 obesity. The results from this study showed a negative association between state food craving and executive functions. Specifically, a low cognitive flexibility was associated with a high food craving following induction. Moreover, the latter was also predictive of a higher junk food intake but showed no relationship with healthy food intake. In the second experimental study, where participants with BMI ranging from a healthy weight to class 2 obesity were enrolled, an acute social stressor was induced. Results from this study showed that food craving positively predicted food intake. Finally, stress predicted food craving increase following induction in a complex interaction with executive functions and BMI. Specifically, stress enhanced food craving when executive functions werelow and BMI was high. Taken together, these results shed some light on the importance of food craving, executive functions, stress and the interaction of these variables in the clinical understanding of obesity. Furthermore, it allows a more global comprehension of this health condition, which could lead to new interventions. Indeed, the thesis discusses the relevance of integrating new components into classic behavioural treatment for obesity such as interventions targeting food craving, executive functions or stress in a clinical population of obese people. In sum, this thesis offers new research perspectives in order to improve and diversify available therapeutic options for obesity.

Dissertação de mestrado integrado em Psicologia
Craving por comida é uma extrema vontade de consumir um alimento específico, o que torna imperativo a sua compreensão e a obtenção de meios que possibilitem a criação de hábitos mais saudáveis. A Estimulação transcraniana por corrente continua (ETCC) tem por objetivo modular o comportamento humano e, quando combinada de forma assertiva, pode ter um impacto positivo no craving. No entanto, torna-se importante perceber qual o correlato cerebral por trás deste processo, sendo vital combinar com técnicas de Neuroimagem, como NIRS (Nearinfrared spectroscopy), um método não-invasivo de avaliação das alterações corticais. O método utlizado foi a aplicação de ETCC na zona CPFDL, durante 20 minutos com a intensidade de 2mA numa amostra de 24 voluntários. Realizando uma coleta de NIRS pré e pós intervenção para verificar as alterações hemodinâmicas. Verificou-se uma diminuição global da concentração de oxihemoglobina, para todas as condições após a intervenção. Este protocolo deve ser replicado com uma amostra mais alargada, que permita verificar as interferências das alterações hemodinâmicas nas diferentes condições de estimulação.
Craving for food is an extreme desire to eat a specific kind of food, which makes it imperative to understand this condition, with the purpose of obtaining means to create healthier habits. Transcranial direct current stimulation (tDCS) is modulation behavior which, when combined assertively, can have a positive impact on reducing the craving. However, it becomes important to realize what brain correlation is behind this process, so a vital match is using Neuroimaging techniques such as NIRS (near-infrared spectroscopy), a noninvasive assessment of cortical changes. We use 24 subjects to receive one session of the tDCS over DLPFC area for 20 min., at the current strength of 2 mA, using NIRS to verify the hemodynamic changes before and after stimulation. The data analysis showed an overall decrease in the concentration of HbO, for all conditions, after the intervention. This protocol should be replicated with a larger sample in order to verify the interference of the hemodynamic changes in the different stimulation conditions.

Classificação PsycINFO: 3920 - Consumer Attitudes & Behavior, 2360 - Motivation & Emotion
O presente estudo foi desenhado com o objetivo de investigar o impacto no estado de ansiedade na intenção de consumo alimentar. Adicionalmente, procurámos explorar se esta relação é moderada por fatores individuais como a avaliação e a satisfação com a imagem corporal, bem como o estilo de ingestão emocional. Para tal, assumiu-se como opção metodológica, o desenvolvimento de uma pesquisa de natureza quantitativa, num estudo experimental exploratório. Neste, manipulámos o estado de ansiedade das participantes (n = 50 estudantes universitárias) através de uma adaptação de Herman, Polivy, Lank, & Heatherton, (1987). O impacto de tal manipulação foi observado ao nível da intenção de consumo alimentar (alimentos high craving vs. low craving). Os instrumentos utilizados para a recolha dos dados foram: Comportamentos alimentares (DEBQ), que irá avaliar ingestão emocional, ingestão externa e restrição Alimentar; Ansiedade (STAI); Satisfação com a imagem corporal - Silhoutte Matching Task; Avaliação da imagem corporal – ASI. Os resultados mostram que as participantes reportaram maior intenção de consumir alimentos high craving do que alimentos low craving. Verificou-se que as participantes que atribuem uma maior importância à sua imagem corporal apresentam um maior impacto na relação de ansiedade na intenção de consumo. Com este estudo, para além da relevância prática, pretende-se contribuir para o desenvolvimento da literatura. Apesar de diversas limitações, este estudo mostra evidências do impacto da consciência emocional e alimentar. Contribuindo, para o aumento do conhecimento das influências que nos levam a consumir em excesso e para se obter formas eficazes para combater a obesidade
The present study was designed to investigate how states of anxiety impact on food consumption drive. Additionally, we tried to determine if this relation is regulated by individual factors, such as body image satisfaction and rating, and the style of emotional ingestion. For that we used as a methodological option a research of quantitative nature in an experimental study. In this study we manipulated the state of anxiety of the female participants (50 university students) adapted from Herman, Polivy, Lank, e Heatherton, (1987). Such manipulation impacted the eating intention (high craving vs. low craving food). The instruments used for collecting the data were: eating behaviors (DEBQ), which will assess emotional eating, external eating and eating restriction; Anxiety (STAI); body image satisfaction – Silhouette Matching Task; Body image investment – ASI. The results show us that the participants were more prone to the consumption of high craving food over low craving. The research also revealed that the participants who consider their body image important show a bigger impact in the anxiety and eating intention. Besides its practical relevance, this study is meant to help the development of literature. Despite its various limitations, this study gives evidence of the impact of emotional and eating conscience, and it contributes to the knowledge of the influences that drive us to over eat, and the development of more effective ways to fight obesity.