Everyday Eating Experiences of Chocolate and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and Emotional States.docVIP
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Everyday Eating Experiences of Chocolate and Non-Chocolate Snacks Impact Postprandial Anxiety, Energy and Emotional States
Nutrients 2012, 4, 554-567; doi:10.3390/nu4060554
OPEN ACCESS
nutrients
ISSN 2072-6643
/journal/nutrients
Article
Everyday Eating Experiences of Chocolate and Non-Chocolate
Snacks Impact Postprandial Anxiety, Energy and
Emotional States
Fran?ois-Pierre J. Martin, Nicolas Antille, Serge Rezzi and Sunil Kochhar *
BioAnalytical Science, Nestlé Research Center, Nestec Ltd., PO Box 44, CH-1000 Lausanne 26,
Switzerland; E-Mails: Francois-Pierre.Martin@ (F.-P.J.M.);
Nicolas.antille@ (N.A.); Serge.Rezzi@ (S.R.)
* Author to whom correspondence should be addressed; E-Mail: Sunil.Kochhar@;
Tel.: +41-21-785-9336; Fax: +41-21-785-9486.
Received: 16 March 2012; in revised form: 11 May 2012 / Accepted: 11 June 2012 /
Published: 20 June 2012
Abstract: Social and psychological stressors are both a part of daily life and are
increasingly recognized as contributors to individual susceptibility to develop diseases and
metabolic disorders. The present study investigated how snacks differing in sensory
properties and presentation can influence ratings of affect in consumers with different
levels of dispositional anxiety. This study examines the relationships between a
pre-disposition to anxiety and food using a repeated exposures design with three
interspersed test days over a period of two weeks. The study was conducted on ninety
free-living male (n = 28) and female (n = 62) Dutch participants aged between 18 and
35 years old, with a BMI between 18 and 25 kg/m2 and different anxiety trait levels
assessed using State-Trait Anxiety Inventory tests. The study was randomized by age,
gender, anxiety trait score, and followed a parallel open design. Three test products: dark
chocolate, a milk chocolate snack and crackers with cheese spread (control), which
differed in composition, sensory properties and presentation, were evaluated. Changes in
self-re
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