• Publications
  • Influence
Food addiction in humans.
  • M. Pelchat
  • Psychology, Medicine
    The Journal of nutrition
  • 1 March 2009
TLDR
Healthy, normal weight individuals, by definition, do not suffer from food addiction; however, overweight and obese individuals could meet clinical criteria.
Of human bondage Food craving, obsession, compulsion, and addiction
  • M. Pelchat
  • Medicine, Psychology
    Physiology & Behavior
  • 1 July 2002
Quality of acquired responses to tastes by Rattus norvegicus depends on type of associated discomfort.
TLDR
The results support the hypothesis that upper gastrointestinal distress (most probably nausea) plays a special role in negative palatability shifts (acquired distastes), and have implications for the understanding of predispositions in learning and suggest important differences in the quality of different types of associations.
A possible genetic association between PROP-tasting and alcoholism
TLDR
These results are inconsistent with the view that excessive use of alcohol causes the association between nontasting and alcoholism and are consistent with the views that there is a genetic association between PROP/PTC-tasting and Alcoholism.
Food Cravings in Young and Elderly Adults
  • M. Pelchat
  • Medicine, Psychology
    Appetite
  • 1 February 1997
TLDR
Women reported significantly more cravings for chocolate and for sweets than did men, however, craving for sweets declined with age among women, and a relationship between dietary restrictions and cravings was found.
Food addiction: true or false?
TLDR
Findings may serve to validate the perception of food addiction in patients and inform psychoeducational, cognitive-behavioral, and/or pharmacological treatment for chronic food cravings, compulsive overeating, and binge eating that may represent a phenotype of obesity.
Reduction of Neophobia in Humans by Exposure to Novel Foods
TLDR
A series of multiple regression analyses revealed that disliking and danger are both good predictors of willingness totry novel foods while willingness to try familiar foods is predicted only by disliking.
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