O CONSUMO DE PÃES E A EXPRESSÃO DE EMOÇÕES E SENTIMENTOS EM ADULTOS: UMA REVISÃO SISTEMÁTICA

Abstract

The aim of this study was to investigate the relationship of consumption and / or appreciation of breads on the expression of emotions and feelings generated in consumers through a systematic review. The response of emotions and feelings was considered as the primary outcome. A systematic search was performed in the PubMed and Embase databases, according to the PRISMA standards. After full reading, 15 articles were included for qualitative analysis. The total sample of individuals evaluated by the articles was 864 individuals. All articles evaluated feelings and, only one article evaluated primary emotions. Rye bread had a better relationship with satiety when compared to bread made with white flour. There is a greater relationship of satiety with breads with low-fat and high- or low-moisture content, larger portion and higher density, when compared to white wheat breads, breads with fruit or protein breads. In relation to emotions, it was found that breads were related to neutral state and sadness and decreased joy, however, feelings of happiness were more present in women than in men after the consumption of White wheat bread. In this way, the addition of ingredients such as fibers, proteins or fruits, can improve the nutritional quality of bread and result in increased satiety. Future studies are needed with randomized methodologies and more accurate assessment materials about emotions and feelings.