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Related Concept Videos

Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Short-term regulation of food intake primarily involves neural signals from the gastrointestinal (GI) tract, blood nutrient levels, and GI tract hormones. Communication between the gut and brain via vagal nerve fibers plays a significant role in evaluating the contents of the gut. Clinical studies have shown that protein ingestion produces a more prolonged response in these nerve fibers compared to an equivalent amount of glucose. Additionally, the activation of stretch receptors caused by GI...
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Jeffrey Arnett's concept of emerging adulthood offers a framework to understand the unique developmental stage between adolescence and full-fledged adulthood, generally from ages 18 to 25. This period is marked by extensive exploration and shifts in identity, relationships, and career choices, a process known in psychology as role experimentation. Emerging adulthood reflects the evolving cultural expectations surrounding adulthood and the dynamic process of personal transformation during...
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Parenteral Nutrition (PN) delivers essential nutrients directly into the bloodstream, bypassing the digestive system. It is commonly used for individuals with severe digestive disorders or conditions that prevent normal nutrient absorption.
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Binge eating disorder is a significant mental health condition characterized by recurrent episodes of excessive food consumption within a short period, accompanied by a perceived loss of control over eating behavior. Unlike occasional overeating, binge eating disorder is marked by distressing emotions such as guilt, shame, and anxiety following binge episodes. The disorder affects individuals across different ages and backgrounds, with profound implications for physical and psychological...
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Primary Motives: Hunger and Thirst

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Hunger and thirst are fundamental physiological drives crucial for maintaining homeostasis and ensuring the survival of both humans and animals. These drives are regulated through complex interactions between the brain, hormones, and sensory receptors.
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Related Experiment Video

Updated: Jun 5, 2025

Palatable Western-style Cafeteria Diet as a Reliable Method for Modeling Diet-induced Obesity in Rodents
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Comfort Foods in the Twenty-First Century: Friend or Foe?

Roberta R Holt1, Harold H Schmitz2,3, Reham Mhawish4,5

  • 1Department of Nutrition, University of California, Davis, Davis, California, USA.

Annual Review of Food Science and Technology
|December 11, 2024
PubMed
Summary

Comfort foods (CF) are familiar, well-being-inducing foods. This review explores their history, influences on preference, and potential for future, healthier iterations.

Keywords:
comfort foodsfood preferencesgut–brain connectionhealthy foodsnaturenurtureolfactory receptorstaste receptors

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Area of Science:

  • Nutritional Science
  • Psychology
  • Food Technology

Background:

  • The concept of comfort food (CF) emerged in the late 20th century, characterized by familiar foods evoking well-being and influencing social and psychological health.
  • CF are often calorie-dense and nutrient-poor, with overconsumption potentially linked to negative metabolic health outcomes, a growing concern amid global obesity rates.

Purpose of the Study:

  • To provide a historical overview of the comfort food concept.
  • To examine genetic, developmental, and cultural determinants of food preferences.
  • To discuss dietary impacts on the gut-brain axis, hormones, nutrient absorption, and the microbiome.
  • To explore future food technology applications for developing enhanced comfort foods.

Main Methods:

  • This study is a review, synthesizing existing literature on comfort food, food preference, and related physiological and psychological factors.
  • It integrates historical perspectives with current research on diet, health, and emerging food technologies.

Main Results:

  • Comfort foods are linked to psychological well-being but can pose metabolic risks due to their typical nutrient profile.
  • Food preferences are shaped by a complex interplay of genetic, developmental, and cultural factors.
  • Diet significantly influences the gut-brain connection, hormonal balance, nutrient absorption, and gut microbiome diversity.

Conclusions:

  • Understanding the multifaceted nature of comfort food is crucial for addressing public health challenges like obesity.
  • Future food technology may offer avenues to create novel comfort foods with improved nutritional value and sustainability.
  • Integrating insights from nutrition, psychology, and technology can lead to healthier food choices and enhanced well-being.