Food Craving, Gender, and Mood in British and Greek Cypriots

This research investigates the phenomenon of food cravings through a cross-cultural lens, focusing on British and Greek Cypriot populations. It comprises two studies designed to explore the factors influencing food cravings across these cultures.

Study 1

utilized a questionnaire-based approach to explore how food cravings are understood and experienced in both cultures, particularly since the Greek Cypriot dialect lacks a specific word for "food craving." The results indicated that Greek Cypriots exhibited more diverse responses when describing craving, and reported significantly higher cravings for chocolate, salty snacks, and meat. Additionally, gender differences were found, as women craved sweets and chocolate more, while men reported stronger cravings for meat.

Study 2

adopted a mixed-methods design, integrating questionnaire responses with 24-hour dietary recall diaries and the International Positive and Negative Affect Schedule Short-Form (I-PANAS-SF). This enabled an investigation between food cravings, mood, and dietary intake. The results revealed cultural influences on the types of foods craved and on macronutrient intake. Gender differences also emerged, with women reporting more frequent cravings and men showing higher protein intake at dinner and in total. High cravers exhibited higher negative mood scores and differed in the types of foods they craved in comparison to low cravers, although no significant differences in dietary intake were observed. Participants who did not experience cravings the previous day consumed more snack calories and snack fat, suggesting that cravings do not necessarily drive increased snacking and may even arise when snack intake is restrained. Both previous-day cravers and non-cravers reported a decrease in positive mood during cravings, indicating consistent emotional shifts accompanying craving episodes.

In conclusion, this research emphasizes the multifaceted nature of food cravings, shaped by cultural, gender, and emotional factors. The findings offer important insights for developing nutrition strategies and health interventions that account for these variables.