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Graham Finlayson on Muck Rack

Graham Finlayson

As seen in: MSN UK, Color Research & Application, El País, Love Lives, Nature, The Independent (UK), Wiley Online Library, Yahoo Canada, Yahoo News New Zealand, Aol and
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Articles

Food noise: why thoughts about eating aren’t always something to be feared Original

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By Graham Finlayson, Catherine Gibbons
| The Conversation Verified
When you’re hungry, it’s normal to find yourself thinking about what you’re going to eat next. But for some people, thoughts of food and eating can feel constant – even when they’re not physically hungry. This experience has been termed “food noise”. For someone who struggles with food noise, this might mean thinking repeatedly about the next meal, feeling distracted by snacks in the house or finding it hard to ignore food cues such as adverts or supermarket displays.
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Associations of body composition and resting metabolic rate with homeostatic and hedonic components of appetite

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By Arwa Alruwaili, Laure Haenebalcke, Bethan Roberts, Buket Engin, Sundus Malaikah, Mark Hopkins, Graham Finlayson, James Sanders, Alice E Thackray, David Stensel, Scott Willis, James King, Hannah Trotman, Melanie Partington
| Nature Verified
Abstract While fat-free mass (FFM), fat mass (FM), and resting metabolic rate (RMR) influence energy intake, their specific roles as homoeostatic and hedonic drivers of eating—and factors moderating these relationships—are uncertain. This study examined associations of FFM, FM, and RMR with a comprehensive set of appetite-related outcomes in adults.
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Sweet: the quest for a sugar alternative Original

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By Graham Finlayson, Catherine Gibbons, Jason CG Halford
| The Conversation Verified
Designing a series of sweetener trials seemed straightforward enough to us as behavioural scientists who specialise in human appetite and obesity. The plan was simple: replace the added sugar in a range of foods with different classes of alternative sweeteners, holding everything else constant. We would start with a simple biscuit with a fruit filling and work from there. In each case we would measure the effects on participants’ eating choices, metabolism and health outcomes.
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