Mechanisms of emotional eating and drinking: Sadness increases approach bias and craving for chocolate and alcohol

Negative affect can trigger overconsumption of appetitive substances, but specific mechanisms and trait-level risk factors remain unclear. In two pre-registered studies, we tested whether negative affect increases approach bias and craving for chocolate and alcohol, with strongest effects expected in individuals with self-reported emotional intake.
In Study 1 (N = 87), negative or neutral affect was induced on separate days, followed by an approach-avoidance-task and craving ratings. Study 2 employed a more potent affect induction and larger sample (N = 132).
In Study 1, affect induction failed, so we analyzed incidental variations in self-reported sadness. Approach biases and cravings to chocolate and alcohol were stronger during sessions with higher sadness. Study 2 replicated and extended this finding by showing that induced negative affect increased biases and cravings. Further, trait emotional eaters showed a stronger affect-related increase in chocolate bias, while trait emotional drinkers exhibited stronger biases independent of affect.
Craving and approach bias increases help explain why self-regulation may fail under emotional distress. Consistent findings for chocolate and alcohol suggests their potential generalizability across appetitive substances. Trait questionnaires can be regarded as risk indicators, offering a basis for tailored interventions by identifying who is vulnerable to overconsumption and when.