Eating Disorders: My Body and Me: Self-Injurious Behaviors and Body Modifications in Eating Disorders-Preliminary Results.
My body and me: self-injurious behaviors and body modifications in eating disorders-preliminary results.
Filed under: Eating Disorders
Eat Disord. 2013 Mar; 21(2): 130-9
Iannaccone M, Cella S, Manzi SA, Visconti L, Manzi F, Cotrufo P
We investigated self-injurious behaviors and body modification practices in eating disorder patients, considering different ED diagnoses and illness severities. Of the total sample, 50.9% showed at least one form of self-injury and 50.9% reported at least one tattoo, piercing, or both. Patients reporting only body modifications showed more positive feelings toward their bodies, higher levels of self-esteem, less impulsivity, depression, and anxiety, and lower levels of social dysfunction than those reporting only self-injury or both self-injury and body modifications. Self-injury was influenced by both diagnosis and severity of disorders.
HubMed – eating
Trading health for a healthy weight: the uncharted side of healthy weights initiatives.
Filed under: Eating Disorders
Eat Disord. 2013 Mar; 21(2): 109-16
Pinhas L, McVey G, Walker KS, Norris M, Katzman D, Collier S
Healthy eating and weight initiatives have been incorporated into many schools to combat the growing obesity problem. There is little research, however, on the effectiveness of these programs or any inadvertent harmful effects on children’s mental health. Our aims were to report on how school-based healthy weights initiatives can trigger the adoption of unhealthy behaviours for some children. This is a case series of four children seen at specialized eating disorder clinics. Each child attributed eating pattern changes to information garnered from school-based healthy eating curricula. Unanticipated consequences of these initiatives are described and alternative approaches are discussed.
HubMed – eating
Implicit Approach-Avoidance Associations for Craved Food Cues.
Filed under: Eating Disorders
J Exp Psychol Appl. 2013 Feb 18;
Kemps E, Tiggemann M, Martin R, Elliott M
Implicit approach associations are well documented for substances such as alcohol, tobacco, and illicit drugs. This study reports two experiments designed to establish and modify such associations specifically in the food craving domain. Experiment 1 used a pictorial implicit association task to examine approach-avoidance associations with chocolate cues in a sample of 48 undergraduate women. Participants were faster to respond to trials that paired chocolate pictures and approach words, and trials that paired pictures of highly desired food items not containing chocolate and avoid words, than the converse pairings. The magnitude of this approach bias was positively correlated with participants’ reported chocolate craving. Experiment 2 examined whether chocolate-related approach associations can be modified. Using a modified implicit association task, 96 undergraduate women were trained to associate chocolate pictures either with approach or with avoid words. As predicted, chocolate-approach associations increased in the approach group and decreased in the avoid group. Additionally, the approach group reported stronger chocolate cravings after training; in contrast, cravings tended to decrease in the avoid group. These results are consistent with incentive- and cognitive-motivational accounts of craving, and support and extend reports of approach biases (and the retraining of those biases) for other substances, including alcohol and cigarettes, to the food domain. They also offer potential scope for curbing unwanted food cravings in the context of problem eating behavior. (PsycINFO Database Record (c) 2013 APA, all rights reserved).
HubMed – eating
Effect of nicotine-free and nicotine-containing snus on plaque pH in vivo.
Filed under: Eating Disorders
Swed Dent J. 2012; 36(4): 187-94
Hellqvist L, Boström A, Lingström P, Hugoson A, Rolandsson M, Birkhed D
The aim was to investigate pH changes in plaque in vivo during the use of nicotine-free and nicotine-containing snus. The carbohydrate content of the products was also analysed. Ten subjects, all regular snus users, participated in an experimental crossover study, on eleven occasions with an interval of one week. Six nicotine-free and four nicotine-containing products, which are sold on the Swedish market, were included and a sucrose solution was used as a control. The subjects did not brush their teeth for three days before coming to the laboratory, without eating, drinking or using snus/smoking for two hours prior to the test. pH was measured at three approximal sites up to 45 min with the test product placed under the upper lip. The carbohydrate analysis showed that the nicotine-containing products contained only traces of glucose, fructose and sucrose (0.5-1%) and starch (approximately 1.5%). Some of the nicotine-free products contained up to 6.5% low-molecular-weight carbohydrates and 26.0% starch. The intraoral pH measurements showed that four nicotine-containing products increased the plaque pH, in contrast to three of the six nicotine-free products, which lowered the pH. These pH changes may have an effect on the caries risk, both positively and negatively, depending on which product is used.
HubMed – eating
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