ArticlePloS one2020
Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
29 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Post-Pandemic Shifts in Sustainable Food Behavior: A Systematic Review of Emerging Consumer Trends.Nutrients · 2025Pooled it
- Effectiveness of Peer-Led Interventions in Improving the Dietary Behavior of Adolescents in Low- and Middle-Income Countries: A Systematic Review.Nutrition reviews · 2025Pooled it
- Women's experiences of a medically supervised fasting intervention for infertility: a qualitative study.BMC women's health · 2026Trial
- Sensory Preferences Influencing the Likelihood That African American Pregnant Women Will Consume Nutrient-Dense, Anti-Inflammatory Foods.International journal of environmental research and public health · 2026Article
- Article
- A Cross-Sectional Investigation of Relationships between Food Pleasure and Worry, Eating Behaviors, and Cultural Attributes among Mexican American Adults.International journal of gastronomy and food science · 2026Article
- Integrating Positive Outcomes into Healthcare: Validation of the Pleasurable Affect Levels Scale.Patient preference and adherence · 2026Article
- Food-evoked nostalgia as a mediator between food-related satisfaction and psychological distress among older adults: a structural equation modeling approach.Frontiers in public health · 2026Article
- Conceptual Framework for Nutritional Psychology as a New Field of Research.Behavioral sciences (Basel, Switzerland) · 2025Review
- Culinary medicine course: qualitative assessment of an innovative pedagogical approach.Public health nutrition · 2025Article
- Introducing Sedatic Hunger: Eating To Survive, Not to Savor.Current nutrition reports · 2025Review
- Increasing Health Behaviors and Psychological Measures with an Adapted Version of the ACCELERATION Program.International journal of behavioral medicine · 2025Article
- Consumption patterns and key motivational drivers: an analysis of food behavior in Spanish households.Frontiers in nutrition · 2025Article
- Perspectives on Healthy Eating of Adult Populations in High-Income Countries: A Qualitative Evidence Synthesis.International journal of behavioral medicine · 2024Review
- The association between appetite and eating behaviors among Chinese female university students.Heliyon · 2024Article
- Assessing the Reach and Engagement Effectiveness of Disseminating Food and Nutrition Information on Social Media Channels.Foods (Basel, Switzerland) · 2024Article
- Food-Related Behavioral Patterns in Patients with Inflammatory Bowel Diseases: The Role of Food Involvement and Health Engagement.Nutrients · 2024Article
- Health-driven mechanism of organic food consumption: A structural equation modelling approach.Heliyon · 2024Article
- Measuring Pleasure from Food-Validation of the Food Pleasure Scale by Multiple Techniques and Mixed Methods.Foods (Basel, Switzerland) · 2024Article
- A Content Analysis of Persuasive Appeals Used in Media Campaigns to Encourage and Discourage Sugary Beverages and Water in the United States.International journal of environmental research and public health · 2023Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The aims of this review were to map and summarize data currently available about 1) key dimensions of eating pleasure; 2) associations of eating pleasure, and its key dimensions, with dietary and health outcomes and 3) the most promising intervention strategies using eating pleasure to promote healthy eating. Using the scoping review methodology, a comprehensive search of the peer-reviewed literature (Medline, PsycInfo, Embase, ERIC, Web of Science, CINAHL, ABI/Inform global and Sociology Abstract) and of the grey literature (ProQuest Dissertations & Theses and Google) was carried out by two independent reviewers. We included 119 of the 28,908 studies found. In total, 89 sub-dimensions of eating pleasure were grouped into 22 key dimensions. The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). Forty-five studies, mostly cross-sectional (62.2%), have documented links between eating pleasure and dietary and/or health outcomes. Most studies (57.1%) reported favorable associations between eating pleasure and dietary outcomes. For health outcomes, results were less consistent. The links between eating pleasure and both dietary and health outcomes varied according to the dimensions of eating pleasure studied. Finally, results from 11 independent interventions suggested that strategies focusing on sensory experiences, cooking and/or sharing activities, mindful eating, and positive memories related to healthy food may be most promising. Thus, eating pleasure may be an ally in the promotion of healthy eating. However, systematically developed, evidence-based interventions are needed to better understand how eating pleasure may be a lever for healthy eating.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.