A cross-sectional study by Fei Wu and colleagues at UNSW investigated the factors influencing comfort food consumption among 214 adults with an average age of 38.7. While pleasure was acknowledged as a reason for eating comfort food, stronger correlations were found with psychological coping mechanisms, particularly alleviating boredom and managing negative emotions. Participants reported comfort food consumption frequencies that highlighted the role of emotional regulation over immediate pleasure. The study suggests interventions should focus on emotional coping strategies rather than just the pleasurable aspect of comfort food.

Source: Nutrients