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Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction

International Journal of Obesity volume 31, pages 1849–1858 (2007)Cite this article

Abstract

Objective:

To examine characteristics of craved foods in relation to dietary energy restriction (ER) with high (HG) and low glycemic load (LG) diets.

Design:

Assessments of food cravings before and during a randomized controlled trial of HG and LG diets provided for 6 months.

Subjects:

Thirty-two healthy, overweight women aged 20–42 years.

Measurements:

Self-reported food cravings and dietary intake, body weight, weight history and measures of eating behaviors.

Results:

Foods craved at baseline were more than twice as high in energy density as the habitual diet (3.7±1.5 vs 1.7±0.3 kcal/g; P<0.001), and on average were lower in protein (P<0.001) and fiber (P<0.001) and higher in fat (P=0.002). There were no statistically significant changes in nutritional characteristics of craved foods after 6 months of ER. There was a significant relationship between reported portion size of craved food consumed at baseline and lifetime high body mass index (r=0.49, P=0.005). Additionally, there was a significant association between susceptibility to hunger and craving frequency at baseline, and there were significant relationships between hunger score, craving frequency, strength and percentage of time that cravings are given in to after 6 months of ER. In multiple regression models, subjects who lost a greater percentage of weight craved higher energy-dense foods at month 6 of ER, but also reported giving in to food cravings less frequently (adjusted R2=0.31, P=0.009).

Conclusion:

High energy density and fat content, and low protein and fiber contents were identifying characteristics of craved foods. The relationships between craving variables and hunger score suggest that the relative influence of hunger susceptibility on cravings may be important before and especially after ER. Portion size of craved foods and frequency of giving in to food cravings appear to be important areas for focus in lifestyle modification programs for long-term weight loss.

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Acknowledgements

We thank the extremely dedicated volunteers who participated in this study as well as the staff of the Metabolic Research Unit for their knowledge and dedication throughout this project. This study was supported by NIH Grant no. U01-AG20480, the US Department of Agriculture, under agreement no. 58-1950-4-401 and the Boston Obesity Nutrition Research Center Grant no. H150001. Any opinions, findings, conclusion or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture or the US Food and Drug Administration.

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Authors and Affiliations

  1. Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA, USA

    C H Gilhooly, S K Das, G E Dallal, E Saltzman & S B Roberts

  2. Food and Drug Administration, Silver Spring, MD, USA

    J K Golden

  3. School of Nutrition and Exercise Science, Bastyr University, Kenmore, WA, USA

    M A McCrory

  4. Natick Research, Development and Engineering Center, US Army Natick Soldier Center, Natick, MA, USA

    F M Kramer

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  1. C H Gilhooly
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Correspondence to S B Roberts.

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Gilhooly, C., Das, S., Golden, J. et al. Food cravings and energy regulation: the characteristics of craved foods and their relationship with eating behaviors and weight change during 6 months of dietary energy restriction. Int J Obes 31, 1849–1858 (2007). https://doi.org/10.1038/sj.ijo.0803672

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