Justified indulgence: self-licensing effects on caloric consumption.

OBJECTIVE: Research on self-licensing, i.e. employing justifications to give into temptation, largely consists of studies examining dichotomous food choices (healthy vs. unhealthy), while evidence for its effects on how much (unhealthy) food is consumed remains scarce. The present studies aimed to demonstrate self-licensing effects on caloric consumption in both lab (Study 1 & 2) and field setting (Study 3). DESIGN: In all studies, female student samples were recruited. They either received a justification cue (license condition) or not (control condition), after which they could eat freely from unhealthy snacks (Study 1, N = 85 and Study 2, N = 95) or choose a snack for direct consumption at a take-out lunch place (Study 3, N = 110). MAIN OUTCOME MEASURES: Caloric value of consumed snacks (Study 1 and 2) and chosen snack (Study 3). RESULTS: In all studies, caloric consumption was higher in the license condition compared to the control condition: Participants ate more of the provided unhealthy snacks (Study 1 and 2) and chose a snack of higher caloric value (Study 3). CONCLUSIONS: The present research corroborates self-licensing as an important factor in the consumption of unhealthy foods by employing more ecologically valid outcomes.

Introducing functional and dysfunctional self-licensing: Associations with indices of (un)successful dietary regulation.

OBJECTIVE: Giving in to food temptations is typically labeled as self-regulation failure. However, when indulgence stems from self-licensing processes, that is, relying on reasons to justify diet deviations, these instances might actually promote successful goal striving. This research aimed to theoretically define and test under what conditions self-licensing would be considered functional (e.g., when it ultimately serves the long-term goal of weight control) and dysfunctional (e.g., when it threatens successful goal striving). METHOD: First, a pool of items reflecting functional and dysfunctional ways of self-licensing was tested and representative items were selected (Study 1; N = 194). Next, their classification was corroborated by examining the associations with indices of (un)successful dietary regulation (Study 2; N = 147). Finally, it was tested whether (dys)functional self-licensing predicted unhealthy snack intake, by means of participants keeping an unhealthy snack diary (Study 3; N = 54). RESULTS: The theorized distinction was confirmed, and the obtained correlational patterns supported the proposed (dys)functionality of the two types of self-licensing. Importantly, results showed that dysfunctional self-licensing predicted higher snack intake, whereas functional self-licensing predicted lower snack intake. CONCLUSION: The present studies provide evidence for the existence of two types of self-licensing, and thereby contribute to theoretical development.

Does Self-Licensing Benefit Self-Regulation Over Time? An Ecological Momentary Assessment Study of Food Temptations.

Self-licensing, employing reasons to justify indulgence, may help resolve the conflict between immediate temptations and long-term goals in favor of the former. It was hypothesized that this conflict-resolving potential of self-licensing may benefit self-regulation over time. With a momentary assessment design, we examined how self-licensing affects self-regulatory ability and the capacity to deal with subsequent self-regulatory conflicts. One hundred thirty-six female participants filled out surveys eight times per day for one week. Food temptation strength, conflict, resistance, and enactment were assessed, as well as license opportunity and perceived self-regulatory ability. When self-licensing opportunity was high (vs. low), a weaker association between temptation strength and conflict was observed. High license opportunity was associated with higher perceived self-regulatory ability for instances of low degrees of temptation enactment and predicted better handling of subsequent conflict after high degrees of prior temptation enactment. These results suggest that self-licensing can support self-regulation after initial failure.

'I ate too much so I must have been sad': Emotions as a confabulated reason for overeating.

BACKGROUND: Emotional eating (i.e., overeating in response to negative affect) is a commonly accepted explanation for eating behaviors that are not in line with personal eating-norms. However, the empirical evidence for a causal link between self-reported emotional eating and overeating is mixed. The present study tested an alternative hypothesis stating that high emotional eating scores are indicative of a susceptibility to use negative affect as a confabulated, post-hoc reason to explain overeating. METHODS: Female students (N = 46) participated in a 'taste-test' and came back to the lab a day later to receive feedback that they either ate too much (norm-violation condition) or an acceptable amount of food (control condition), whereafter emotional eating was assessed. Negative affect was measured several times throughout the study. RESULTS: In the norm-violation condition, participants with high emotional eating scores retrospectively rated their affect prior to eating as more negative than participants with low emotional eating scores. In the control condition, no effect of emotional score on affect ratings was found. DISCUSSION: For some individuals emotional eating scores may represent a tendency to retrospectively attribute overeating to negative affect. This could explain the lack of consistent findings for a link between self-reported emotional eating and overeating.

Oops I Did it Again: Examining Self-Licensing Effects in a Subsequent Self-Regulation Dilemma.

BACKGROUND: Previous studies have mainly examined the immediate effects of self-licensing on self-regulation failure. The present vignette studies examined what happens when a second self-regulation dilemma is encountered. METHODS: In Studies 1 (N = 52) and 2 (N = 166), participants read a vignette in which the protagonist chooses to buy a treat while being on a diet, which was preceded by a license (License condition) or not (Control condition). The self-reported likelihood of indulging again when a second dilemma was presented in the same situation served as the dependent variable. Study 2 included measures of self-regulatory ability (motivation and self-efficacy) and also presented the dilemma in a new situation. RESULTS: Study 1 showed that participants were more likely to indulge again after an initial indulgent choice with a license. This was replicated in Study 2, which also showed that self-licensing had no effect on goal re-engagement in a new situation. A marginally significant positive effect of self-licensing was found for self-efficacy. CONCLUSIONS: The results obtained suggest that self-licensing negatively affects goal re-engagement in the same situation, but not in a new situation. Whether self-licensing maintains or increases feelings of self-efficacy needs to be validated in future studies.

Eating by example. Effects of environmental cues on dietary decisions.

OBJECTIVE: The present studies examined the role of environmental cues in steering people's dietary decisions in response to food temptations. Based on the notion that people show a tendency to conform to eating standards derived from the eating behavior of others, it was hypothesized that communication of other people's dietary decisions through environmental cues affect whether and what people eat. METHODS: Conformity to environmental cues about food intake was assessed in a local bakery (Study 1, N=144) and a lab setting (Study 2, N=65). Participants were unobtrusively presented with a bowl of individually wrapped chocolates. The presence of empty wrappers was manipulated, to indicate whether others who had been in the same situation had or had not eaten. Conformity to environmental cues about food choice was assessed in Study 3 (N=90). Participants were required to choose between a healthy and an unhealthy snack. Food wrappers indicated whether previous participants had chosen the healthy or the unhealthy snack. RESULTS: As expected, participants were more likely to take chocolates in the presence of an environmental cue that others did too. Also, participants were more likely to choose a snack that was consistent with the choice of others. CONCLUSIONS: Together, these findings support our main hypothesis that environmental cues steer people's decisions concerning food intake and food choice. Moreover, the results suggest that only small changes in the environment may support healthy eating behavior.