A new study has demonstrated that people's attraction to comfort foods was based on the relationship they had with the one who had first prepared the dish for them and would eat it when they felt low or sad.
The research conducted by University at Buffalo found that social factors influenced a person's choices and eating behavior and some of the participants defined comfort food as a healthy food choice, whereas for the others it was starchy and fatty.
Shira Gabriel, a UB psychologist, asserted that as long as children had positive associations with the person who cooked the comfort food, they would be drawn to the food in times of isolation.
The research gave an insight to a unique method through which people could feel socially connected by eating comfort foods. She also said that as a threatened sense of belonging was related to mental and physical health risks it was important to learn how that vulnerability could be managed.
Gabriel added that although comfort food would never break ones heart but might destroy a person's diet.
The study has been published in the journal 'Appetite'.
