The use and interpretation of anthropometric measures in cancer epidemiology: A perspective from the world cancer research fund international continuous update project.

Anthropometric measures relating to body size, weight and composition are increasingly being associated with cancer risk and progression. Whilst practical in epidemiologic research, where population-level associations with disease are revealed, it is important to be aware that such measures are imperfect markers of the internal physiological processes that are the actual correlates of cancer development. Body mass index (BMI), the most commonly used marker for adiposity, may mask differences between lean and adipose tissue, or fat distribution, which varies across individuals, ethnicities, and stage in the lifespan.

Psychological predictors of opportunistic snacking in the absence of hunger.

Increased frequency of eating in the absence of homeostatic need, notably through snacking, is an important contributor to overconsumption and may be facilitated by increased availability of palatable food in the obesogenic environment. Opportunistic initiation of snacking is likely to be subject to individual differences, although these are infrequently studied in laboratory-based research paradigms. This study examined psychological factors associated with opportunistic initiation of snacking, and predictors of intake in the absence of homeostatic need.

Using photography in 'The Restaurant of the Future'. A useful way to assess portion selection and plate cleaning?

Laboratory-based studies of human dietary behaviour benefit from highly controlled conditions; however, this approach can lack ecological validity. Identifying a reliable method to capture and quantify natural dietary behaviours represents an important challenge for researchers. In this study, we scrutinised cafeteria-style meals in the 'Restaurant of the Future.

The 'variety effect' is anticipated in meal planning.

The 'variety effect' describes the greater consumption that is observed when multiple foods with different sensory characteristics are presented either simultaneously or sequentially. Variety increases the amount of food consumed in test of ad libitum intake. However, outside the laboratory, meals are often planned in advance and then consumed in their entirety.

Computer-based assessments of expected satiety predict behavioural measures of portion-size selection and food intake.

Previously, expected satiety (ES) has been measured using software and two-dimensional pictures presented on a computer screen. In this context, ES is an excellent predictor of self-selected portions, when quantified using similar images and similar software. In the present study we sought to establish the veracity of ES as a predictor of behaviours associated with real foods.

Negative affect-induced food intake in non-dieting women is reward driven and associated with restrained-disinhibited eating subtype.

In humans the presence of negative affect is thought to promote food intake, although widespread variability surrounds this issue. Susceptibility to negative affect-induced eating may depend on trait eating behaviours, notably 'emotional eating', 'restrained eating' and 'disinhibited eating', but the evidence is not consistent. In the present study, 30 non-obese, non-dieting women were given access to palatable food while in a state of negative or neutral affect, induced by a validated autobiographical recall technique.

What determines real-world meal size? Evidence for pre-meal planning.

The customary approach to the study of meal size suggests that 'events' occurring during a meal lead to its termination. Recent research, however, suggests that a number of decisions are made before eating commences that may affect meal size. The present study sought to address three key research questions around meal size: the extent to which plate-cleaning occurs; prevalence of pre-meal planning and its influence on meal size; and the effect of within-meal experiences, notably the development of satiation.

'Expected satiety' changes hunger and fullness in the inter-meal interval.

Previously, we have shown that foods differ markedly in the satiety that they are expected to confer (compared calorie-for-calorie). In the present study we tested the hypothesis that 'expected satiety' plays a causal role in the satiety that is experienced after a food has been consumed. Before lunch, participants (N=32) were shown the ingredients of a fruit smoothie.