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An analysis of Global Mind Project data spanning 60 countries, published in Frontiers in Nutrition, found that frequent consumption of ultra-processed foods is associated with worse overall mental well-being. Major contributors to this link were increased symptoms of depression and challenges with emotional and cognitive control. The burden of mental distress linked to ultra-processed food […]
Editor’s Note: This CNP summary presents the newly released Dietary Guidelines for Americans 2025–2030, exactly as published, without additional commentary. The CNP team is currently conducting an internal review to assess these guidelines and their implications for nutritional psychology. Overview of the USDA & HHS Dietary Guidelines for Americans (2025–2030) The U.S. Department of Agriculture […]
A multicenter observational study in Japan published in the Frontiers in Clinical Diabetes and Healthcare found that individuals with type 2 diabetes taking glucagon-like peptide-1 receptor agonists (GLP-1RAs) showed reduced external eating scores after 12 months of therapy Their blood sugar levels, body weight, and body fat percentage also decreased significantly Emotional and restrained eating […]
A narrative review published in Nutrition Reviews suggests that there are two distinct types of psychology of hunger experiences – general and specific. General hunger is a desire to eat triggered by temporal or interoceptive cues. Specific hunger is hunger for specific palatable foods. Both types of hunger depend on memory and learning mechanisms. Experiences […]
A review paper published in Foods proposed a new framework for analyzing flavor perception, focusing on sweetness The framework is based on whether sensory information is seen as originating from within or from outside the body of the person perceiving the food. It discusses how intrinsic and extrinsic influences on the perception of flavor can […]
A conceptual paper published in the Journal of Metabolic Health proposes that there are five stages of addiction to ultra-processed foods. In the first, pre-addiction stage, consumption of sugar and fat leads to increased activity in the regions of the brain responsible for reward experiences, and people pay more attention to hyperpalatable foods. In the […]
A study on mice published in Cell Metabolism found that daily oscillations in gut microbiota composition regulate natural daily patterns of corticosterone release. Depletion of gut microbiota results in impairments in stress responsivity that are specific to certain times of day and in disruptions in the rhythmicity of stress pathways in the brain. In this […]
A survey of Saudi Arabian female students published in the American Journal of Lifestyle Medicine examined the links between eating habits and sleep quality Results showed that students consuming higher quantities of foods with added sugars tended to have worse sleep quality Study authors report that only 17% of study participants had good sleep quality […]
A study published in Health Psychology found that one’s expectations affect physiological responses to food Participants who believed that the milkshake they consumed was high-calorie showed a much steeper decline in ghrelin level compared to participants who believed that the same shake was low-calorie. Participants’ feelings of satiety were consistent with what they believed they […]
A study published in Foods examined the relationship between the availability of palatable food and three aspects of eating behavior —cognitive restraint, uncontrolled eating, and emotional eating. Where palatable foods were widely available, people were more prone to uncontrolled eating and emotional eating Individuals currently on a diet exhibited higher levels of cognitive restraint and […]
