Comfort Foods in the Twenty-First Century: Friend or Foe?
Roberta R. Holt, Harold H. Schmitz, Reham Mhawish, Slavko Komarnytsky, Thien H. Nguyen, Patrick M. Caveney, John P. Munafo
Abstract
The comfort food (CF) concept emerged during the latter half of the twentieth century. Although not well defined, CF can be described as familiar foods that elicit feelings of well-being and play a role in social interactions and psychological health. These foods are often calorically dense and nutrient-poor, and overconsumption of some CF may contribute to negative metabolic health outcomes. This is particularly relevant when considering the global increase in obesity, leading to the development of therapeutics for improved weight control and metabolic health. In this review, we aim to ( a ) provide a historical perspective of the CF concept, ( b ) detail some genetic, developmental, and cultural factors that determine food preference, ( c ) discuss the influence of diet on the gut–brain connection, hormones, nutrient absorption, and microbiome diversity, and ( d ) provide a perspective detailing possible future directions in which food technology may enable a new generation of CF with enhanced palatability and nutrient profiles while contributing to well-being and environmental sustainability.