Mindfulness reduces reactivity to food cues: underlying mechanisms and applications in daily life

Keesman, M., Aarts, H., Häfner, M. and Papies, E. K. (2017) Mindfulness reduces reactivity to food cues: underlying mechanisms and applications in daily life. Current Addiction Reports, 4(2), pp. 151-157. (doi:10.1007/s40429-017-0134-2)

[img]
Preview
Text
140609.pdf - Published Version
Available under License Creative Commons Attribution.

311kB

Abstract

Purpose of Review: Mindfulness-based interventions are becoming increasingly popular as a means to facilitate healthy eating. We suggest that the decentering component of mindfulness, which is the metacognitive insight that all experiences are impermanent, plays an especially important role in such interventions. To facilitate the application of decentering, we address its psychological mechanism to reduce reactivity to food cues, proposing that it makes thoughts and simulations in response to food cues less compelling. We discuss supporting evidence, applications, and challenges for future research. Recent Findings: Experimental and correlational studies consistently find that the adoption of a decentering perspective reduces subjective cravings, physiological reactivity such as salivation, and unhealthy eating. Summary: We suggest that the decentering perspective can be adopted in any situation to reduce reactivity to food cues. Considering people’s high exposure to food temptations in daily life, this makes it a powerful tool to empower people to eat healthily.

Item Type:Articles
Status:Published
Refereed:Yes
Glasgow Author(s) Enlighten ID:Papies, Dr Esther
Authors: Keesman, M., Aarts, H., Häfner, M., and Papies, E. K.
College/School:College of Medical Veterinary and Life Sciences > Institute of Neuroscience and Psychology
Journal Name:Current Addiction Reports
Publisher:Springer
ISSN:2196-2952
ISSN (Online):2196-2952
Published Online:28 April 2017
Copyright Holders:Copyright © 2017 The Authors
First Published:First published in Current Addiction Reports 4(2):151-157
Publisher Policy:Reproduced under a Creative Commons License

University Staff: Request a correction | Enlighten Editors: Update this record