When it’s hot, people eat more cold dishes and drinks; when it’s cold, they eat more hot, hearty meals—even if they don’t eat more calories overall.
Scientific Claim
In healthy young men, heat exposure at 32°C increases consumption of cold entrées and cold beverages (e.g., orange juice), while cold exposure at 16°C increases consumption of warm main dishes, aligning with shifts in food reward preferences.
Original Statement
“Moreover, cold entrées were more consumed at 32°C (P < 0·062) and warm main dishes more consumed at 16°C (P < 0·025).”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The study directly measured food consumption via precise weighing, and the reported P-values indicate statistically significant trends. The language is precise and avoids overinterpretation of marginal significance.
Evidence from Studies
Supporting (1)
Twenty four-hour passive heat and cold exposures did not modify energy intake and appetite but strongly modify food reward
When it’s hot, people naturally want colder foods like juice and salads; when it’s cold, they crave warmer meals like stew or soup — and this study proved it, even though people didn’t eat more overall.