PREPRINT Adapting to Stress, Succumbing to Mood: Snacking, Stress and Emotional Eating

Unhealthy snack consumption may be driven by daily stressors (“stress eating”) and mood states (“emotional eating”), yet their independent contributions remain unclear. Specifically, it is debated whether emotional eating can occur in the absence of a stressor. Clarifying these mechanisms may guide targeted interventions. We used experience sampling to assess how real-life stressors and mood fluctuations relate to snacking. Participants (N = 64) responded to six daily smartphone prompts over four weeks, reporting stressors, multidimensional mood and eating behaviour. Bayesian multilevel models revealed that general stressors were unrelated to snacking, but episodes of time pressure increased snacking likelihood while reducing food quantity. Negative mood—beyond the impact of stressors—was associated with less healthy food choices and higher snacking odds particularly in the evening. These findings indicate distinct pathways: stress appears to influence eating through contextual adaptation (e.g., smaller, quicker meals), whereas negative mood—especially in the evening—emerges as a risk factor for unhealthy snacking. Distinguishing these mechanisms can support better-targeted prevention of maladaptive eating.