@article{WortmannGischBergmannetal.2023,
  author    = {Wortmann, Hanna Rosalie and Gisch, Ulrike Alexandra and Bergmann, Manuela M. and Warschburger, Petra},
  title     = {Exploring the longitudinal stability of food neophilia and dietary quality and their prospective relationship in older adults},
  series = {Nutrients},
  volume    = {15},
  journal   = {Nutrients},
  number    = {5},
  publisher = {MDPI},
  address   = {Basel},
  issn      = {2072-6643},
  doi       = {10.3390/nu15051248},
  pages     = {16},
  year      = {2023},
  abstract  = {Poor dietary quality is a major cause of morbidity, making the promotion of healthy eating a societal priority. Older adults are a critical target group for promoting healthy eating to enable healthy aging. One factor suggested to promote healthy eating is the willingness to try unfamiliar foods, referred to as food neophilia. This two-wave longitudinal study explored the stability of food neophilia and dietary quality and their prospective relationship over three years, analyzing self-reported data from N = 960 older adults (MT1 = 63.4, range = 50-84) participating in the NutriAct Family Study (NFS) in a cross-lagged panel design. Dietary quality was rated using the NutriAct diet score, based on the current evidence for chronic disease prevention. Food neophilia was measured using the Variety Seeking Tendency Scale. The analyses revealed high a longitudinal stability of both constructs and a small positive cross-sectional correlation between them. Food neophilia had no prospective effect on dietary quality, whereas a very small positive prospective effect of dietary quality on food neophilia was found. Our findings give initial insights into the positive relation of food neophilia and a health-promoting diet in aging and underscore the need for more in-depth research, e.g., on the constructs' developmental trajectories and potential critical windows of opportunity for promoting food neophilia.},
  language  = {en}
}
@article{WarschburgerWortmannGischetal.2022,
  author    = {Warschburger, Petra and Wortmann, Hanna Rosalie and Gisch, Ulrike Alexandra and Baer, Nadja-Raphaela and Schenk, Liane and Anton, Verena and Bergmann, Manuela M.},
  title     = {An experimental approach to training interoceptive sensitivity},
  series = {Nutrition Journal},
  volume    = {21},
  journal   = {Nutrition Journal},
  publisher = {Springer Nature},
  address   = {London},
  issn      = {1475-2891},
  doi       = {10.1186/s12937-022-00827-4},
  pages     = {16},
  year      = {2022},
  abstract  = {Background Eating in absence of hunger is quite common and often associated with an increased energy intake co-existent with a poorer food choice. Intuitive eating (IE), i.e., eating in accordance with internal hunger and satiety cues, may protect from overeating. IE, however, requires accurate perception and processing of one's own bodily signals, also referred to as interoceptive sensitivity. Training interoceptive sensitivity might therefore be an effective method to promote IE and prevent overeating. As most studies on eating behavior are conducted in younger adults and close social relationships influence health-related behavior, this study focuses on middle-aged and older couples. Methods The present pilot randomized intervention study aims at investigating the feasibility and effectiveness of a 21-day mindfulness-based training program designed to increase interoceptive sensitivity. A total of N = 60 couples participating in the NutriAct Family Study, aged 50-80 years, will be recruited. This randomized-controlled intervention study comprises three measurement points (pre-intervention, post-intervention, 4-week follow-up) and a 21-day training that consists of daily mindfulness-based guided audio exercises (e.g., body scan). A three-arm intervention study design is applied to compare two intervention groups (training together as a couple vs. training alone) with a control group (no training). Each measurement point includes the assessment of self-reported and objective indicators of interoceptive sensitivity (primary outcome), self-reported indicators of intuitive and maladaptive eating (secondary outcomes), and additional variables. A training evaluation applying focus group discussions will be conducted to assess participants' overall acceptance of the training and its feasibility. Discussion By investigating the feasibility and effectiveness of a mindfulness-based training program to increase interoceptive sensitivity, the present study will contribute to a deeper understanding of how to promote healthy eating in older age.},
  language  = {en}
}