Delay discounting and intake of ready-to-eat and away-from-home foods in overweight and obese women

Abstract

A shift from home-prepared to away-from-home and ready-to-eat foods has occurred in recent decades, which has implications for obesity and health. This study tested whether delay discounting, a facet of impulsivity reflecting sensitivity to immediate reward, is associated with the frequency of consumption and typical amount consumed of home-prepared, away-from-home, and ready-to-eat foods among overweight and obese women. Seventy-eight participants completed a binary choice task assessing discounting of delayed monetary rewards. Nutrient analysis of weighed food records characterized dietary intake over seven consecutive days. Foods were categorized as home-prepared, away-from-home, or ready-to-eat by a registered dietitian from information provided by participants. Delay discounting was not associated with the frequency of consuming home-prepared, away-from-home, and ready-to-eat foods as reflected in the percentages of recorded foods or total energy intake from each category. However, once consuming away-from-home and ready-to-eat foods (but not home-prepared foods), impulsive women consumed more energy than less impulsive women. Exploratory analyses indicated that more impulsive women chose away-from-home foods with a higher energy density (kcal/g). Impulsivity was associated with the quantity of away-from-home and ready-to-eat foods consumed, but not the frequency of their consumption. Home food preparation may be critical to weight control for impulsive individuals.

Figure 1

Area under the delay discounting curve based on the mean indifference points. Bars represent standard errors of the means. A smaller area under the curve defined by the indifference points represents greater discounting of delayed rewards and higher impulsivity.

Figure 2

Association of delay discounting with energy intake of individual food items by preparation category. Low delay discounting area under the curve reflects higher impulsivity.

Figure 3

Association of delay discounting with the energy density of individual food items by preparation category. Low delay discounting area under the curve reflects higher impulsivity.