The phenomenology of food cravings: the role of mental imagery

The study aimed to investigate the role of mental imagery in the experience of food cravings. A sample of 130 undergraduate students was first asked to recall and rate a previous food craving experience. Second, they were asked to imagine themselves eating their favourite food and to rate the involvement of different sensory modalities. It was found that mental imagery was a key element in both the retrospective craving experience and the current food induction. In particular, craving intensity was related to the vividness of the food image (r = .46). The specific sensory modalities most involved were visual (39.7%) and gustatory (30.6%), followed by olfactory (15.8%). There was little involvement of auditory or tactile modalities. It was concluded that cognitive experimental techniques aimed at reducing the vividness of visual, gustatory or olfactory imagery, might usefully be deployed to reduce unwanted food cravings.     

Dieting and food craving. A descriptive, quasi-prospective study

Evidence linking food restriction and food craving is equivocal. This study investigated whether dieting was associated with a greater frequency of food craving. Dieting to lose weight was distinguished from watching so as not to gain weight. Participants were 129 women (mean age=41 yrs): 52 were currently dieting to lose weight, 40 were watching their weight, and 37 were non-dieters. They completed a food craving record after every food craving, a food diary, and a daily mood assessment over 7-days. Of the 393 craving incidents recorded, dieters experienced significantly more food cravings than non-dieters, with watchers intermediate. Chocolate was the most craved food (37% of cravings) but neither the types of food, the proportion of cravings leading to eating (～70%), the situations in which cravings occurred, nor the time since the last eating episode differed between groups. Compared with non-dieters, dieters experienced stronger cravings that were more difficult to resist, and for foods they were restricting eating. Watchers showed similarities in experience both to dieters (low hunger) and non-dieters (lower craving intensity). These results support an association between dieting and food craving, the usefulness of distinguishing dieting to lose weight and watching, and suggest a need for further experimental investigation of actual food restriction on food craving experiences.     

Accepting or suppressing the desire to eat: Investigating the short-term effects of acceptance-based craving regulation

Previous studies addressing the long-term impact of acceptance of food cravings have revealed positive effects in terms of reduced craving experience. The present study investigated the short-term (direct) consequences of acceptance-based craving regulation. Hungry participants were exposed to desirable food and were either instructed to accept or suppress food cravings during exposure. Control participants did not regulate cravings and were allowed to eat from the food. Participants who accepted food cravings reported a significant increase in food craving during the course of the experiment. Participants who suppressed their cravings during exposure kept their craving levels constant. In contrast, control participants who were allowed to eat from the food, reported a significant drop in cravings. These findings suggest that although acceptance may entail an effective strategy for reducing food cravings in the long run, it may require repeated practice to overcome the immediate counterproductive effects.     

The psychology of food craving

Cravings are hedonic responses to food, characterised by their intensity and their specificity. Food cravings are extremely common, reported by the majority of young adults. They are closely associated with liking but not synonymous with increased intake. Structured interviews and prospective incident accounts of food cravings have succeeded in revealing a richness of information about their character, their antecedents and their consequences. In addition, laboratory investigations are adding to what is being learned from field and clinical studies. Taking dieting as an example of an assumed influence on food craving, the outcomes of cross-sectional studies are mixed and unconvincing. Prospective and experimental research shows a clearer relationship. Dieting or restrained eating generally increase the likelihood of food craving while fasting makes craving, like hunger, diminish. Attempted restriction or deprivation of a particular food is associated with an increase in craving for the unavailable food. This relationship suggests a variety of underlying cognitive, conditioning and emotional processes, of which ironic cognitive processes, conditioned cue reactivity and dysphoric mood are prominent. Food cravings may also be self-attributions, accounting for why a highly-palatable but self-restricted food is (over-)consumed. Overall, the popularised account of cravings as elicited by specific nutritional need is having to give way to a more subtle and complex appreciation of human eating behaviour.     

Effects of 12-week aerobic exercise on cue-induced drug craving in methamphetamine-dependent patients and the moderation effect of working memory

ObjectiveTo explore the effect of 12-week aerobic exercise of varying intensity on cue-induced drug craving in methamphetamine (MA)-dependent patients and how this effect may be moderated or mediated by changes in cognitive function.MethodFifty-seven MA-dependent patients were randomly divided into three groups. Two exercise groups were engaged in a 12-week exercise program that involved three 30-min sessions per week of moderate- or high-intensity aerobic exercise on a cycle ergometer. The control group maintained daily life in a drug rehabilitation center for 12 weeks. Inhibitory control, working memory, and cue-induced drug craving were assessed before and after the intervention via Stroop task, 2-back task and visual analogue scale, respectively.ResultsA 12-week program of high-, but not medium-, intensity aerobic exercise significantly reduced cue-induced drug craving and improved working memory performance, while did not improve inhibitory control. Multiple linear regressions revealed that the effects of aerobic exercise on cue-induced drug craving were moderated by working memory.ConclusionsHigh-intensity aerobic exercise could be used to reduce cue-induced drug cravings of MA-dependent patients while also providing benefits in working memory. For patients with improved working memory, 12-week aerobic exercise can significantly reduce cue-induced drug craving, and the higher the exercise intensity, the greater the decrease in craving. These results suggest that appropriate high-intensity exercise would be a positive tool to promote drug rehabilitation for patients without any physical or medical conditions, and the improvement of working memory is important for exercise-induced effects.     

Use of a clay modeling task to reduce chocolate craving

Elaborated Intrusion theory (EI theory; Kavanagh, Andrade, & May, 2005) posits two main cognitive components in craving: associative processes that lead to intrusive thoughts about the craved substance or activity, and elaborative processes supporting mental imagery of the substance or activity. We used a novel visuospatial task to test the hypothesis that visual imagery plays a key role in craving. Experiment 1 showed that spending 10 min constructing shapes from modeling clay (plasticine) reduced participants' craving for chocolate compared with spending 10 min 'letting your mind wander'. Increasing the load on verbal working memory using a mental arithmetic task (counting backwards by threes) did not reduce craving further. Experiment 2 compared effects on craving of a simpler verbal task (counting by ones) and clay modeling. Clay modeling reduced overall craving strength and strength of craving imagery, and reduced the frequency of thoughts about chocolate. The results are consistent with EI theory, showing that craving is reduced by loading the visuospatial sketchpad of working memory but not by loading the phonological loop. Clay modeling might be a useful self-help tool to help manage craving for chocolate, snacks and other foods.     

Alcohol craving in problem and occasional alcohol drinkers

AIMS: The impact of emotional states on alcohol craving has so far mainly been investigated in abstinent and actively consuming alcohol addicts. Alcohol craving and the variables that influence alcohol craving have not yet been examined in non-addicted, alcohol abusing drinkers and non-abusing occasional alcohol drinkers. METHODS: In this study 50 problem drinkers and 50 occasional alcohol drinkers were investigated. The impact of various craving-related variables such as stress and distress, alcohol effect expectancies, and stress coping strategies on reward and relief craving was examined and compared between the groups. RESULTS: Whereas most occasional drinkers reported little alcohol craving, problem drinkers showed a significantly higher amount of reward and relief craving accompanied by increased levels of stress-distress and a stronger tendency to use negative (inadequate) coping strategies. Stress-distress and alcohol effect expectancies were significant predictors of reward and relief craving in problem drinkers. In occasional drinkers alcohol craving was not related to any of these variables. These variables were also found to be predictive of craving in alcohol addicts. CONCLUSIONS: We hypothesized, that in non-addicted problem drinkers the expected rewarding and reinforcing alcohol effects lead to an early stage of addictive behaviour. Therefore, in this stage therapeutic interventions focussing on the awareness of the function of alcohol intake as well as alternative coping skills might be useful to prevent alcohol dependence in problem drinkers.     

Food craving, dietary restraint and mood

A common assumption is that dieting causes food cravings, probably as a result of food energy deprivation. This issue was investigated in a two-phase study. In phase one, 206 women completed the Dutch Eating Behaviour Questionnaire, the Three-Factor Eating Questionnaire and a food craving scale. A correlational analysis showed food craving to be only weakly related to dietary restraint, but highly and significantly correlated with external eating, emotional eating and susceptibility to hunger. In phase two, ten women who regularly experienced food cravings and ten who rarely craved food kept prospective records of their food intake, daily mood and food craving episodes. There were few differences in eating behaviour, although the cravers tended to consume slightly more daily energy than the non-cravers. The cravers had higher ratings of boredom and anxiety during the day, and dysphoric mood was prominent prior to the cravings themselves. Food deprivation does not appear to be a necessary condition for food cravings to occur. Rather, food cravings are closely associated with mood, in particular as an antecedent to craving and also as a consequence of craving.     

Chocolate cravings are susceptible to visuo-spatial interference

The study investigated the specificity of visuo-spatial working memory-based techniques as a means to reduce chocolate cravings. Twenty-four self-identified chocolate cravers and 24 non-cravers formed and maintained images of chocolate-containing foods elicited by pictures, while performing a visuo-spatial task (loading the visuo-spatial sketch pad) or an auditory task (loading the phonological loop). Vividness and craving intensity were rated for each image. Concurrent visuo-spatial processing was found to render chocolate images significantly less vivid and cravings less intense compared to concurrent verbal processing, for both cravers and non-cravers. Chocolate cravers did, however, report higher levels of chocolate craving and intake than non-cravers. It was concluded that visuo-spatial tasks provide an effective craving reduction mechanism for the management of chocolate cravings. Such techniques may be particularly useful in populations for whom eating problems are triggered by chocolate craving.     

All cravings are not created equal. Correlates of menstrual versus non-cyclic chocolate craving

Chocolate cravings occur regularly in about 45% of American women. Approximately half of these women link their craving temporally to the menstrual cycle, with a significant proportion of cravings reportedly peaking around ovulation or the onset of menstruation. This study aimed to elucidate the correlates of menstrual craving versus non-cyclic craving. Questionnaires assessing the relationships between craving, eating behaviors, attitudes towards weight and shape, and general pathology were completed by 97 women. Menstrual craving was reported by 28.9% (n = 28) and was associated with potentially maladaptive weight- and eating-related behaviors and attitudes, including higher body mass index, elevated dietary restraint, less flexible control over intake, and more guilt associated with the consumption of chocolate. Findings point to potential mechanisms involved in the etiology of menstrual cravings, such as the view of craving as a response to abstinence from high-calorie foods in an attempt to manage cyclically occurring weight fluctuations.     

Comparison of acceptance-based and standard cognitive-based coping strategies for craving sweets in overweight and obese women

Existing strategies for coping with food cravings are of unknown efficacy and rely on principles that have been shown to have paradoxical effects. The present study evaluated novel, acceptance-based strategies for coping with craving by randomly assigning 48 overweight women to either an experimental psychological acceptance-oriented intervention or a standard cognitive reappraisal/distraction intervention. Participants were required to carry a box of sweets on their person for 72 h while abstaining from any consumption of sweets. Results suggested that the acceptance-based coping strategies resulted in lower cravings and reduced consumption, particularly for those who demonstrate greater susceptibility to the presence of food and report a tendency to engage in emotional eating.     

Are treatment expectations related to reductions in craving and withdrawal symptoms following an acute bout of exercise?

PurposeTo examine if expectancy beliefs towards exercise reducing smoking craving and withdrawal symptoms are related to these symptoms following an acute bout of exercise for women engaged in a quit attempt involving Nicotine Replacement Therapy (NRT).MethodParticipants (n = 149) underwent the 14-week Getting Physical on Cigarettes (GPOC) trial involving exercise and NRT. Exercise expectancy beliefs were collected at baseline (prior to week 1) and at week 5 (one week after quitting smoking and beginning 21 mg patch). At week 5, participants reported craving and withdrawal symptoms immediately prior to and following a 20-minute bout of moderate intensity exercise. To be eligible for subsequent analyses, participants had to demonstrate a carbon monoxide score of <6 ppm, adhere to their NRT program, and follow their acute exercise regime at the appropriate intensity (n = 91).ResultsA significant reduction in craving and withdrawal symptoms (i.e. craving, psychological, sedation) was found from pre- to post-exercise at week 5. Exercise expectancy beliefs demonstrated a trend effect increase from baseline to week 5. Both level of exercise expectancy (week 5) and residual change in exercise expectancy (baseline to week 5) were mildly associated with residual change in psychological symptoms, and unrelated to residual changes in craving and sedation.ConclusionExercise expectancy increases are unrelated to reductions in cravings and sedation and mildly related to reductions in psychological symptoms following an acute bout of moderate intensity exercise in smokers who have recently attempted to quit.     

Food liking and craving: A cross-cultural approach.

Spanish and American participants rated how much they liked three common sweets and three common beverages listed on a questionnaire. They also named the food or drink for which they had the strongest craving. Cross-cultural comparisons in liking were almost always consistent with cross-cultural comparisons in rates of exposure. In both cultures, among subjects whose cravings could be so classified more females (about 5/8) craved sweet foods than savories and more males (about 5/8) craved savories than sweets. Among sweet cravers, chocolate craving was much more frequent for American females (44.6%) than for American males (17.4%), but no such gender difference occurred for the Spaniards (28.6 and 22.2%). The results argue for a possible physiological basis for the gender differences in sweet/savory craving but against a physiological basis for chocolate craving.     

Chocolate craving and the menstrual cycle

Spanish and American female chocolate cravers reported the usual times when they craved chocolate by answering an open-ended question. They also were asked directly if they craved chocolate perimenstrually. American women (40% open-ended, 60% direct) were more likely than were Spanish women (4% open-ended, 24% direct) to report that their chocolate cravings occurred perimenstrually when responding to both questions. The most frequently reported times (other than perimenstrually) that chocolate was craved were the same for Spanish men and women (after eating, studying) and for American men and women (evening), differing cross-culturally but not across gender. The results suggest a cultural origin rather than a physiological basis for chocolate craving.     

State and trait food craving in people with bulimic eating disorders

In two studies, we examined trait and state food craving levels in people with a bulimic disorder (BD) (bulimia nervosa and related disorders) and healthy controls (HC) using multidimensional self-report assessments. In study 1, trait food craving was assessed in 70 people with a BD and 69 HC using the Food Craving Questionnaire — Trait. Participants also completed the Eating Disorder Examination — Questionnaire (EDE-Q). In study 2, 45 people with a BD and 29 HC completed the Food Craving Questionnaire — State and the EDE-Q following exposure to visual and real high-caloric food cues. The results showed that both trait and state food cravings were significantly higher in people with a BD, compared to HC. Trait food craving was associated with eating disorder symptomatology in both the HC and BD groups. State food craving was associated with eating disorder psychopathology, but only in the BD group. This research underscores the importance of food craving in the study and conceptualization of BD.     

Reduction of food cravings through concurrent visuospatial processing

OBJECTIVE: Two experiments adopted a working memory approach to evaluate the effectiveness of visuospatial tasks as a technique for reducing food cravings. METHOD: Dieting and non-dieting women were asked to form images of both food-related and nonfood items, induced by either pictures (Experiment 1) or verbal cues (Experiment 2). They were required to concurrently perform one of three tasks that load on the visuospatial sketch pad of working memory: saccadic eye movements, dynamic visual noise, or spatial tapping. RESULTS: In support of the working memory model of limited visuospatial capacity, concurrent visuospatial activity reduced the vividness of food-related images which, in turn, reduced the intensity of the associated craving. The same pattern of results was observed across dieters and non-dieters and for all stimulus types. DISCUSSION: Visuospatial tasks may provide a useful technique for the treatment of food craving episodes in both nonclinical and clinical populations.     

Natural environments and craving: The mediating role of negative affect

This paper presents a novel investigation of a conceptual model, proposing that increased nature exposure may be associated with lower cravings, through reductions in negative affect. A cross-sectional online survey (N = 149) provided an initial exploration of the relationships between various aspects of nature exposure, craving and negative affect. Access to gardens/allotments and residential views incorporating more than 25% greenspace were both associated with reductions in the strength and frequency of cravings. These associations were mediated, to varying degrees, by reductions in negative affect. This novel link could have implications for public health and environmental protection programmes.     

Non-food odorants reduce chocolate cravings

The present study compared the relative effectiveness of simple, commercially available food and non-food olfactory tasks on chocolate craving reduction. Chocolate cravings were induced by a series of coloured photographs and 67 undergraduate women were asked to smell one of three odours (green apple, jasmine, or water). The non-food odorant (jasmine) significantly reduced chocolate cravings relative to both the food and control odorants. Thus simple non-food odorants offer potential scope as a technique for curbing unwanted food cravings.     

Mood and carbohydrate cravings

The relationship between mood and carbohydrate cravings, and the possible role of gender in these associations, was investigated in a sample of 113 males and 138 female college students. Participants completed a Cravings Questionnaire and several mood inventories (profile of mood states, Beck Depression Inventory, and the Vitality Inventory) in groups of 25. Individuals classifying themselves as "carbohydrate cravers" reported foods rich in carbohydrates, and "protein cravers" reported protein-rich foods as being the ones they most strongly craved. Carbohydrate cravers reported feeling distressed prior to their cravings and satisfied, happy/good and relaxed following carbohydrate consumption. Protein cravers reported feeling anxious or hungry prior to their cravings and happy, normal, bored, and energetic following protein-rich food consumption. A non-significant correlation existed between "protein" cravers' ratings of craving intensity and mood, but a significant positive correlation existed between "carbohydrate" cravers' ratings of craving intensity and almost all mood scales assessed for both male and female "carbohydrate" cravers. The correlation between craving intensity and mood existed predominately with individuals who craved sweet carbohydrate-rich foods.     

Internal and external antecedents of binge eating episodes in a group of women with bulimia nervosa

OBJECTIVE: This research examined the internal and external factors that predict whether a food craving develops into a binge in bulimia nervosa. METHOD: Fifteen bulimic women kept diary records of food cravings over the course of a week, noting their internal state, environmental triggers, and whether the craving developed into a binge. Eighty cravings were examined, of which approximately one half developed into binges. RESULTS: At the bivariate level, binge eating resulted from cravings more often if the women were alone, in the morning, and following eating the craved food. These factors interacted, so that binges were more likely if the women avoided a craved food in the morning, but not later in the day. CONCLUSIONS: These findings support a model of binge eating for which both internal states (craving, eating the craved food) and external factors (time of day, social circumstances) need to be taken into account. Relevant models of craving are discussed, along with their implications for clinical practice.