Measuring Motivations to Eat Palatable Foods: Adaptation and Psychometric Properties of the Italian Version of the Palatable Eating Motives Scale (PEMS-IT).

BACKGROUND: Gaining knowledge of the various reasons behind people's consumption of highly processed foods has the potential to enhance obesity prevention initiatives and open avenues to tailor treatment approaches for obesity and binge eating at a more personalized level. This contribution aimed to test the psychometric properties and factor structure of the Palatable Eating Motives Scale (PEMS-IT) in a community sample of Italian adults. METHODS: A confirmatory factor analysis was performed to test the factor structure of the Italian version of the PEMS (PEMS-IT) on a total of 616 respondents. Furthermore, the reliability and convergent validity analysis of the tool were evaluated. RESULTS: The analysis confirmed the four-factor structure of PEMS-IT [(YBχ2 (164) = 537.901; p < 0.001, the CFI = 0.918, RMSEA = 0.072; 90%CI [0.065-0.078]; p(RMSEA < 0.05) < 0.001, and SRMR = 0.080] and satisfactory reliability on its subscales (Cronbach's α: 0.745-0.917). Positive correlations were also found with food addiction and binge-eating symptoms, compulsive eating behavior, and uncontrolled and emotional eating. CONCLUSIONS: The PEMS-IT appears to be an instrument with promising psychometric properties and potential applications in clinical settings. However, it also has some limitations, and future studies could focus on improving the semantic content of the elements to increase the overall utility and precision of the instrument.

Mindful eating and eating behaviours in Greece: exploring the validity and reliability of two mindful eating scales and other eating behaviours for Greek-speaking populations.

BACKGROUND: Mindful eating has seen an increase in clinical and non-clinical practices of changing health outcomes. Meanwhile, the restriction of not having validated scales in other languages proposes a barrier to exploring the impact of mindful eating cross-culturally, and specific to the present project, across Greek-speaking populations, limiting the potential of exploring the association with Mediterranean dieting. METHODS: In the present research, volunteers (n = 706) completed online the Mindful Eating Behaviour Scale and the Mindful Eating Scale. A forward-backwards translation, leading to face validity, and was assessed for internal consistency (Cronbach's Alpha) and followed up by an assessment of the factorial structure of the scales. Divergent and convergent validity was explored using motivations to eat palatable foods, grazing, craving, Dusseldorf orthorexia, Salzburg emotional eating, and the Salzburg stress eating scales. RESULTS: Results indicated that both scales displayed good internal consistency, and the assessment of the factorial structure of the scales was equally good and semi-consistent with the English versions, with parallel analyses and item loadings proposing problems that have been shown in critical review literature. Associations of mindful eating scales to other eating behaviours were replicated to previously established findings with English-speaking populations. CONCLUSIONS: Findings that deviated from the expected outcomes are central to the discussion on the measurement of mindful eating, and further direction highlights the way forward for researchers and clinicians. LEVEL V: Descriptive studies.

Unpredictability of access to a high fat/high sugar food can increase rats' intake.

When food is readily available, human self-imposed restrictions on consumption of palatable foods can lead to binge eating. Rodent models of human bingeing have produced increased intakes. However, access to highly palatable foods in such models has been largely predictable. The aim of the present study was to examine whether unpredictability of access might increase intakes in an animal model of bingeing, one in which rats had unrestricted access to chow and water throughout. Stage 1 of Experiment 1 gave female rats 2-h access to Oreos on either an unpredictable schedule or daily. In Stage 2 both groups were switched to predictable access on alternate days to test for persistent elevated intakes in the Unpredictable group. Although Oreo consumption did not differ between the two groups in Stage 1, the Unpredictable group ate more Oreos in Stage 2. In Stage 1 of Experiment 2 both groups were given access to Oreos every two days on average. The Predictable group was given alternate day access at a fixed time of day, whereas access days and times could not be predicted by the Unpredictable group. The latter was found to eat more Oreos in Stage 1, but this difference between the groups did not persist in Stage 2. Unpredictability did not appear to impact body weight gain in the study. In conclusion, this study indicates that unpredictability can increase consumption of palatable foods in addition to the increase produced by intermittent access.

Exploring the pathways from the power of food to food cravings in a sample of Brazilian young adults.

The present study has three main objectives: a) to analyse, for the first time, the factor structure of the Control of Eating Questionnaire (CoEQ) in a Brazilian sample; b) to explore, through in-depth interviews, motivators and consequences of food cravings among participants with high scores on the CoEQ; and c) to analyse whether and how the power of food is related to food cravings. The study involved 335 young adults aged 18-30 years, balanced for sex. The CoEQ and the Power of Food Scale (PFS) were used in an online survey. The CoEQ and PFS were subjected to confirmatory factor analysis. Semi-structured interviews were also conducted with a subsample (n = 20) with high CoEQ scores. The Socratic questioning method was used for the interviews. The interviews were transcribed and analysed according to thematic content analysis. The PFS and the CoEQ showed adequate factor structure with reliable factors. The results of the qualitative analysis showed that both food availability and seeking relief from stressors serve as motives for food cravings. Concern for health and weight gain were cited as consequences of cravings, as was seeking distraction to cope with these cravings. It was found that the PFS aggregate factor was a significant influencing factor for craving control (ß = 0.604; p < 0.001), craving for savoury (ß = 0.382; p < 0.001), craving for sweet (ß = 0.414; p < 0.001) and positive mood (ß = -0.198; p < 0.001). The findings suggest that the relationship between food cravings and the power of food is significant in today's obesogenic environment.

Stress and Diet Quality Among Ecuadorian Adults During the COVID-19 Pandemic. A Cross-Sectional Study.

Background: Stress has been associated with food habits. Stress changes eating patterns and the salience and consumption of hyperpalatable foods. During the lock-down due to the COVID-19 pandemic, stress was very common. Objective: We investigated the association between stress and diet quality in Ecuadorian adults during the COVID-19 pandemic. Design: A cross-sectional study. Setting: Data was collected using a self-administered online survey. Stress was measured using the Perceived Stress Scale (PSS-14), and diet quality was evaluated using the Global Diet Index (GDI). A linear regression model with restrictive cubic splines was used to investigate the association between stress and diet quality. Participants: Participants were recruited by convenience sampling, including a total of 2602 individuals. Most participants were female (68.57%) and had university education (78.52%), with a median age of 25 (IQR: 25, 37). Results: Stress was reported by 26.06% of participants. The majority of individuals (75.79%) reported having a diet that needed changes or an unhealthy diet. Independently from biological sex, age, level of education, people/room ratio, economic allowance, and expenses for food, stress was statistically significantly associated with diet quality (p = 0.035). The association between stress and diet quality was inverse and non-linear; higher stress levels were associated with poorer diet quality. The consumption of palatable foods was not statistically significant associated with stress. Conclusions: Stress is associated with poorer diet quality. Public health measures to improve the mental health and lifestyle of the population are needed during the lock-down of the pandemic.

Evaluation of Taste Aversion Learning Procedure for the Generalization of Aversion Using Palatable Foods / Evaluación del procedimiento aprendizaje aversivo gustativo para la generalización de la aversión con dos alimentos palatables

Abstract An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used: a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups, five subjects per group. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods accompanied by a tendency to generalize, when using elements that share characteristics such as nutritional content and texture. In addition, the intake of a food that does not share the characteristics of texture, taste, smell and energy content with the one used for conditioning was not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.

Resumen Se evaluó experimentalmente la efectividad del paradigma de aprendizaje aversivo gustativo en la generalización de la aversión utilizando alimentos palatables. Se utilizaron diez ratas Wistar hembras experimentalmente ingenuas y tres tipos de alimentos: a) purina comida estándar para roedores, b) galletas con sabor a vainilla y c) galletas con sabor a chocolate. Los sujetos fueron divididos en dos grupos, cinco sujetos en cada uno. Usando el paradigma de condicionamiento de aversión al sabor, los sujetos fueron expuestos a los tipos de alimentos manteniendo un registro de ingesta. El experimento demostró que las ratas pueden adquirir una aversión a los alimentos palatables acompañados por una tendencia a generalizarse, cuando se utilizan elementos que comparten características como el contenido nutricional y la textura. Además, la ingesta de un alimento que no comparte características como la textura, sabor, olor y contenido energético como el utilizado para el condicionamiento no se vio afectada. Estos hallazgos demuestran que la generalización de la aversión parece depender de las propiedades de los alimentos utilizados.

Consumo de alimentos altamente procesados y de alta palatabilidad y su relación con el sobrepeso y la obesidad / Ultra-processed and highly palatable foods on the development of obesity

Resumen Introducción: la obesidad es un rasgo multifactorial determinado por la interacción de factores biológicos, ambientales, psicosociales y político-socioeconómicos. Propósito: el objetivo de esta revisión descriptiva-exploratoria es discutir el papel del consumo de alimentos altamente procesados y de alta palatabilidad (APAP) en la epidemia de la obesidad, así como presentar algunas propuestas para disminuir su ingesta. Argumentos para la discusión: los APAP se caracterizan por ser energéticamente densos, ricos en grasas y azúcares. En su formulación se utiliza una gran cantidad de aditivos industriales para potenciar su sabor, vida útil y la estabilidad de sus componentes. Suelen contener sustancias químicas conocidas como disruptores endocrinos (EDC) que se transfieren de los empaques al alimento, como el bisfenol A y los ftalatos, y afectan distintas vías de señalización hormonal, promoviendo alteraciones en el metabolismo del tejido adiposo y otros sistemas endocrinos. El sobreconsumo de APAP induce a cambios neuroplásticos en el sistema de recompensa y esto aumenta, a la vez, el número de porciones, con la subsecuente acumulación de grasa corporal; además, dicho abuso causa desbalances en la composición del microbioma intestinal (disbiosis) asociados al desarrollo de obesidad. Conclusiones: el sobreconsumo de APAP incrementa el riesgo de obesidad y enfermedades crónicas no transmisibles, máxime si se inicia a edades tempranas. Para contrarrestar esta problemática, se plantea cambiar la estructura de la canasta básica, regular la venta dentro y alrededor de centros educativos, crear mayores impuestos y fortalecer la investigación en obesidad, APAP y EDC.

Abstract Introduction. Obesity is a multifactorial trait provoked by the interaction of biological, environmental, psychosocial, and socioeconomic factors. Proposal: The goal of the present review is to discuss the role of ultra-processed and highly palatable foods (UPHP) in the development of the obesity epidemic through an exploratory-descriptive review and to present some suggestions for controlling its consumption. Arguments for discussion: UPHP are energy dense foods with high contents of fat and sugar. UPHP are formulated with many industrial additives used for enhancing flavor, shelf life, and the stability of their components. UPHP used to contain diverse chemicals known as endocrine disruptors (EDC), which are transferred from packaging to foods, with bisphenol A and phthalates as the most common EDC. The EDC disrupt different hormonal signaling pathways affecting the metabolism of the adipose tissue and other endocrine systems. The overconsumption of UPHP induces neuroplastic changes in the brain reward system that increases their consumption, leading to body fat accumulation. In addition, the overconsumption of UPHP alters the composition of the intestinal microbiome (dysbiosis), which is associated with the development of obesity. Conclusions: The overconsumption of UPHP increases the risk of obesity and its related chronic, non-communicable diseases, especially when consumption initiates during early life. To counteract this problem, we proposed the following actions: changing the structure of the market-food basket, incorporating regulations to reduce the UPHP supply in and around educational centers, creating new taxes upon UPHP, and strengthening the research regarding obesity, and the effects of UPHP and EDC.

Packaged Foods Labeled as Organic Have a More Healthful Profile Than Their Conventional Counterparts, According to Analysis of Products Sold in the U.S. in 2019-2020.

The organic food market's recent rapid global growth reflects the public's interest in buying certified organic foods, including packaged products. Our analysis shows that packaged foods containing fewer ingredients associated with negative public health outcomes are more likely to be labeled organic. Previous studies comparing organic and conventional foods focused primarily on nutrient composition. We expanded this research by additionally examining ingredient characteristics, including processing and functional use. Our dataset included nutrition and ingredient data for 8240 organic and 72,205 conventional food products sold in the U.S. from 2019 to 2020. Compared to conventional foods, organic foods in this dataset had lower total sugar, added sugar, saturated fat and sodium content. Using a mixed effects logistic regression, we found that likelihood of classification as organic increased as sodium content, added sugar content and the number of ultra-processed ingredients and cosmetic additives on the product label decreased. Products containing no trans-fat ingredients were more likely to be labeled organic. A product was more likely to be classified "organic" the more potassium it contained. These features of organic foods sold in the U.S. are significant because lower dietary ingestion of ultra-processed foods, added sugar, sodium and trans-fats is associated with improved public health outcomes.

The Effect of Food Composition and Behavior on Neurobiological Response to Food: a Review of Recent Research.

PURPOSE OF REVIEW: Controversy surrounds the construct of food addiction. The current review examines neurobiological evidence for the existence of food addiction as a valid diagnosis. RECENT FINDINGS: Recent neuroimaging studies suggest significant overlap in the areas of the brain that are activated in relation to both food and drug addiction. Specifically, areas of the brain implicated in executive functioning (e.g., attention, planning, decision-making, inhibition), pleasure and the experience of reward, and sensory input and motor functioning display increased activation among individuals with symptoms of both food and drug addiction. Proposed symptoms of food addiction mirror those comprising other substance use disorder diagnoses, with similar psychological and behavioral sequelae. Results of neuroimaging studies suggest significant overlap in the areas of the brain that are activated in relation to both food and drug addiction, providing support for continued research into the construct of food addiction.

How does mindful eating without non-judgement, mindfulness and self-compassion relate to motivations to eat palatable foods in a student population?

BACKGROUND: Previous research acknowledges the impact mindfulness, mindful eating and self-compassion has upon weight regulation and motives to eat palatable foods, with mindful eating showing an increased impact of eating behaviours. Some research has identified that present moment awareness should be the primary focus of mindful eating. AIM: This research aimed to explore the relationship between mindfulness, self-compassion and mindful eating with motivations to eat palatable food. METHODS: A cross-sectional study was conducted to investigate this relationship among university students (n = 211), utilizing a newly developed mindful eating scale primarily focusing on present moment awareness. RESULTS: Results indicated significant negative correlations between both self-compassion and mindful eating and motives to eat palatable foods. Mindful eating positively correlated with self-compassion and other mindfulness elements that are suggesting indirect acceptance measurements of the mindful eating scale. CONCLUSION: Possible explanations and future directions are discussed further with an emphasis on the need for more empirical work. In addition, suggestions are provided regarding the reinterpretation of elements that are investigated and explored in eating literature.

Inter-individual Variability for High Fat Diet Consumption in Inbred C57BL/6 Mice.

Since inbred C57BL/6 mice are known to show inter-individual phenotypic variability for some traits, we tested the hypothesis that inbred C57BL/6 mice display a different tendency to consume a high fat (HF) diet. For this purpose, we used a compilation of HF intake data from an experimental protocol in which satiated mice were exposed to a HF pellet every morning for 2-h over 4 consecutive days. We found that mice displayed a large degree of variability in HF intake. Since day 1 HF intake significantly correlated with HF intake in successive days, we applied a hierarchical clustering algorithm on HF intake measurements in days 2, 3, and 4 in order to classify mice into "low" or "high" HF intake groups. "Low" HF intake group showed a day 1 HF intake similar to that seen in mice exposed to regular chow, while "high" HF intake group showed a higher day 1 HF intake as compared to "low" HF intake group. Both groups of mice increased HF consumption over the successive days, but "high" HF intake group always displayed a higher HF consumption than the "low" HF intake group. As compared to "low" HF intake group, "high" HF intake group showed a higher number of dopamine neurons positive for c-Fos in the VTA after the last event of HF intake. Thus, inbred C57BL/6 mice show inter-individual variability for HF intake and such feature may be linked to a different response to the rewarding properties of the HF diet.

An interventional proposal for binge eating among individuals who have undergone bariatric surgery / Uma proposta interventiva à compulsão alimentar de indivíduos submetidos à cirurgia bariátrica / Una propuesta de intervención para la compulsión alimentaria de individuos sometidos a la cirugía bariátrica

This study's objective was to investigate the effects of providing instructions and token reinforcement in the control of the eating behavior for two women who had undergone bariatric surgery and described a compulsive eating pattern. The design consisted of four phases: 1. baseline, 2. reinforcing correspondence between electronic recording and pictures of meals, 3. composed of two subphases: 3.1. instruction and contingent reinforcement of eating every three hours and 3.2. instructing and reinforcing the preparation and ingestion of a daily portion of palatable food, up to 150 kcal. The results show a decrease in the intervals between meals and an increase in the continuous and limited intake of palatable foods, accompanied by a decrease in the report of compulsive episodes. The results suggest that a decrease in binge eating can be achieved by avoiding food restrictions and intermittent access to palatable foods, as previously reported by experimental studies.

A pesquisa investigou o efeito de instruções e de um procedimento de economia de fichas no controle do comportamento alimentar de duas mulheres que haviam realizado cirurgia bariátrica e descreviam um padrão alimentar compulsivo. O delineamento consistiu em quatro fases: 1. linha de base, 2. reforçamento para a correspondência entre registro eletrônico e foto das refeições, 3. composta por duas subfases: 3.1. instrução e reforço contingente para alimentação de três em três horas e 3.2. instrução e reforçamento para a preparação e ingestão de uma porção diária de alimento palatável de até 150 kcal. Os resultados apontaram a redução nos intervalos entre as refeições e o aumento na ingestão de palatáveis de forma contínua e limitada, acompanhados da diminuição no relato de episódios compulsivos. A redução na compulsão alimentar pareceu ser alcançada quando se evitaram a restrição alimentar e o acesso intermitente aos alimentos palatáveis, tal como antes indicado na literatura.

En el presente trabajo se investigó el efecto de instrucciones y un procedimiento de economia de fichas en el control del comportamiento alimentario compulsivo de dos mujeres que realizaron la cirugia bariátrica. El diseno tuvo cuatro fases: 1. linea de base, 2. reforzamiento para la correspondencia entre el registro electrónico y la foto de las comidas, 3. compuesta por dos subfases: 3.1. instrucción y refuerzo contingente para una alimentación de tres en tres horas y 3.2. instrucción y reforzamiento contingente para la preparación e ingestión de una porción diaria de alimentos palatables (150 calorias). Los resultados senalaron la reducción en los intervalos entre las comidas y el aumento en la ingestión de palatables de forma continua y limitada, acompanada de una reducción en el relato de episodios compulsivos. Tal constatación sugiere que la reducción en la compulsión alimentaria puede alcanzarse al evitar la restricción alimentaria y el acceso intermitente a los alimentos palatables.

Motives for drinking alcohol and eating palatable foods: An evaluation of shared mechanisms and associations with drinking and binge eating.

BACKGROUND: Young adulthood is a high-risk period for heavy drinking and binge eating, both of which can impact weight and lead to obesity. Examining motives for drinking alcohol and eating palatable foods may facilitate a more integrated understanding of these behaviors during the college years. The current study tested whether shared or distinct (i.e., behavior-specific) motivational mechanisms may explain the occurrence of reward-driven drinking and eating in young adults. METHODS: A sample of college freshmen (N = 103) stratified by sex, race/ethnicity, and heavy drinking status were selected to participate. Participants completed questionnaires measuring alcohol use, eating behavior, and motives assessed by the Drinking Motives Questionnaire-Revised and Palatable Eating Motives Scale. Confirmatory factor analysis (CFA) tested whether drinking and eating motives were better represented as single latent motives, or two behavior-specific motives. Structural equation modeling (SEM) was used to test the association between motivational factors and behaviors. RESULTS: Behavior-specific CFA models demonstrated stronger model fit and higher factor loadings than single motive models. SEM models indicated that eating to cope with negative emotions, to enhance positive experiences, to obtain social reinforcement, and to conform with peers were significantly associated with binge eating (p values < .001). Enhancement and social drinking motives were significantly associated with number of weekly drinks (p values < .001). CONCLUSIONS: While motives for drinking alcohol and eating palatable foods may satisfy common goals, findings suggest motivational mechanisms may be behavior-specific. Enhancement and social motives may be important factors to target in prevention programs for both drinking and binge eating.

Ventral tegmental area orexin 1 receptors promote palatable food intake and oppose postingestive negative feedback.

Hypothalamic orexin neurons project to numerous brain areas, including the ventral tegmental area (VTA), which is involved in motivation and food-seeking behavior. Here we address how exogenously administered orexin-A and endogenous orexin 1 receptor (OX1R) activation in the VTA affects feeding behavior. We hypothesized that orexin-A and OX1R antagonist SB334867 delivered to the VTA, at doses that were subthreshold for effect when injected into the ventricle, would affect intake of palatable foods in multiple test situations. We first used a hedonic feeding model in which satiated rats selectively consume a high-fat diet (HFD). Intra-VTA orexin-A stimulated additional consumption of chow and increased HFD intake in this model. In ad libitum-fed rats given daily 30-min test sessions, intra-VTA orexin-A also increased intake of HFD and 0.1 M sucrose. Further analysis of licking patterns revealed that that VTA orexin-A increased meal size and licking burst size only toward the end of the meal. Consistent with this finding, a subthreshold dose of VTA orexin-A prevented intake suppression induced by gastrointestinal nutrient infusion. Surprisingly, intra-VTA orexin-A had no effect on operant responding for sucrose pellets on a progressive ratio schedule of reinforcement. A role for endogenous VTA OX1R stimulation is supported by our finding that bilateral VTA injection of the selective OX1R antagonist SB334867 suppressed 0.1 M sucrose intake. Together, our data suggest that OX1R activity in the VTA facilitates food intake, potentially by counteracting postingestive negative feedback that would normally suppress feeding later in a meal.

Intrauterine growth restriction modifies the hedonic response to sweet taste in newborn pups - Role of the accumbal µ-opioid receptors.

Intrauterine growth restriction (IUGR) is associated with increased preference for palatable foods. The hedonic response to sweet taste, modulated by the nucleus accumbens µ-opioid-receptors, may be involved. We investigated hedonic responses and receptor levels in IUGR and Control animals. From pregnancy day 10, Sprague-Dawley dams received either an ad libitum (Control), or a 50% food restricted (FR) diet. At birth, pups were cross-fostered, and nursed by Adlib fed dams. The hedonic response was evaluated at 1 day after birth and at 90 days of life, by giving sucrose solution or water and analyzing the hedonic facial responses (within 60s). Control pups exposed either to water or sucrose resolved their hedonic responses after 16 and 18s, respectively, while FR hedonic responses to sucrose persisted over 20s. FR pups had deceased phospho-µ-opioid-receptor (p=0.009) and reduced phosphor:total mu opioid receptor ratio compared to controls pups (p=0.003). In adults, there was an interaction between group and solution at the end of the evaluation (p=0.044): Control decreased the response after sucrose solution, FR did not change over time. There were no differences in phosphorylation of µ-opioid-receptor in adults. These results demonstrate IUGR newborn rats exhibit alterations in hedonic response accompanied by a decrease in µ-opioid-receptor phosphorylation, though these alterations do not persist at 3 months of age. Opioid system alterations in early life may contribute to the development of preference for highly palatable foods and contribute to rapid weight gain and obesity in IUGR offspring.

Effect of chronic administration of tamoxifen and/or estradiol on feeding behavior, palatable food and metabolic parameters in ovariectomized rats.

Tamoxifen (TAM) is a selective estrogen receptor modulator (SERM) used in the treatment of breast cancer; however many women complain of weight gain during TAM treatment. The anorectic effects of estradiol (E) and TAM are well known, although the effects of E on the consumption of palatable food are controversial and there is no information regarding the effects of TAM on palatable food consumption. The aim of this study was to investigate the effects of chronic treatment with estradiol and/or tamoxifen on feeding behavior in ovariectomized rats exposed to standard chow and palatable foods (Froot Loops® or chocolate). Additionally, parameters such as body weight, uterine weight, lipid profile and plasma glucose were also measured. Wistar rats were ovariectomized (OVX) and subsequently injected (ip.) for 40 days with: E, TAM, E+TAM or vehicle (OVX and SHAM - controls). Behavioral tests were initiated 25 days after the start of treatment. Froot Loops® consumption was evaluated in a novel environment for 3 min. Standard chow intake was evaluated for two days and chocolate intake for 7 days in the home cage in a free choice model (chocolate or standard chow). Rats injected with E, TAM and E+TAM groups showed a reduction in body weight and standard chow intake, compared with control groups. With regard to palatable food intake, the E, TAM and E+TAM groups demonstrated increased consumption of Froot Loops®, compared with the SHAM and OVX groups. In contrast, all groups increased their consumption of chocolate, compared with standard chow; however the E group consumed more chocolate than the OVX, TAM and E+TAM groups. Despite these differences in chocolate consumption, all groups showed the same caloric intake during the chocolate exposure period; however the TAM and E+TAM groups presented decreased body weight. Treatment with estradiol and tamoxifen showed a favorable lipid profile with low levels of TC, LDL, LDL/HDL ratio and lower levels of plasma glucose. The E group presented high levels of TG and HDL, when compared with the TAM and E+TAM groups. Taken together, results suggest that TAM acted in an estrogen-like manner on the majority of parameters analyzed. However, tamoxifen acts in a different manner depending on the type of palatable food and the exposure. In addition, the TAM group demonstrated weight loss, compared with other groups independently of the type of food presented (palatable food or standard chow), showing a low caloric efficiency.