SNACKING HABIT, MENTAL HEALTH, AND COGNITIVE PERFORMANCE

摘要

There is now considerable evidence that eating habits are moving away from consumption of a few large meals a day to a pattern that involves more frequent consumption of smaller amounts of food (snacking). The main aim of the present study was to consider the relationship between snacking habits and mental health and cognitive performance. The above issues were examined in four samples: one from a general population sample (aged 20-60); one from a sample in their late teens living at home; another from a student sample (aged 18-30); and finally an elderly sample (aged 65 +). The results showed little evidence of significant differences as a function of snacking habit. The snacks consumed were typically crisps, sweets, biscuits, and cakes. The absence of an effect of these types of snacks contrasts with the positive effects associated with breakfast cereal. Cereal based snacks may, therefore, have greater benefits and further research is required to test this view and investigate other types of snack food.