Food Cues, Stress, Motivation for Highly Palatable Foods and Weight Gain

食物暗示、压力、对美味食物的动机和体重增加

基本信息

批准号：
8598990
负责人：
Rajita Sinha
金额：
$ 62.7万
依托单位：
YALE UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2013
资助国家：
美国
起止时间：
2013-07-15 至 2018-06-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8598990
关键词：
Address Automobile Driving Behavioral Binge Eating Biochemical Biological Bite Body mass index Brain Calories Cardiovascular Diseases Chronic Disease Complex Cues Development Dietary intake Disease Eating Emotional Stress Emotions Environment Epidemic Event Exposure to Food Future Glucocorticoids Glucose Human Hunger Hyperphagia Individual Individual Differences Insulin Resistance Intake Intervention Laboratories Lead Leptin Life Malignant Neoplasms Measures Medical Metabolic Metabolic stress Metabolism Methods Modeling Motivation Non-Insulin-Dependent Diabetes Mellitus OGTT Obesity Outpatients Overweight Pathway interactions Pattern Physical activity Physiological Population Procedures Relative (related person)Rewards Stress Stressful Event System Testing Therapeutic Touch sensation United States Weight Weight Gain Woman base biobehavior burden of illness clinically significant cost effective craving design follow-up food craving innovation insulin sensitivity men method development neuropsychiatry novel obesity risk prospective public health relevance research study response restraint transmission process treatment strategy

项目摘要

DESCRIPTION (provided by applicant): Obesity is a global epidemic that greatly increases chronic disease burden. Overeating of highly palatable (HP) foods, especially in the ubiquitous food cue environment and in the context of stressful life events, are known to promote HP food craving, intake and weight gain, but the differential biobehavioral mechanisms underlying these effects is unclear. Using a novel experimental paradigm, promising preliminary results indicated that brief exposure to food cue and to emotional stress increases motivation for and intake of HP snack foods in the laboratory, more so in overweight (OW/OB) than in lean (LN) individuals. Furthermore, OW/OB individuals show altered biological stress and metabolic states with different biobehavioral responses during food cue and stress exposures which predict HP food craving and intake. On the basis of these results, we propose a 5-year experimental study with a prospective 2-year longitudinal follow-up in healthy men and women categorized on the basis of lean (body mass index: BMI<25), overweight (BMI=25-29.9) and obese Class I (BMI=30-35) groups to test the hypothesis that food cue and stress will increase HP food craving and intake, and higher BMI-related metabolic and stress system adaptations will predict HP food motivation and intake, which in turn, will promote future weight gain and obesity. The specific aims are: (1) to examine if exposure to food cue and to stress vs. neutral relaxing cues differentially increase HP food craving, eating topography, emotion, hunger and alters physiological and biochemical responses, and if changes vary across BMI groups; (2) to assess differential increases in HP food intake in each condition and whether it varies as a function of BMI group; (3) to identify whether HP food craving, emotion, hunger, physiological and metabolic responses is predictive of eating topography measures, calories and weight of HP food intake in each condition; (4) to assess whether stress- and food cue-induced HP food craving, intake and laboratory responses are predictive of food motivation, dietary intake and weight gain over the 2-year follow-up period; and (5) to explore the influence of key individual differences variables of cumulative stress, eating patterns, and physical activity on stress and cue-related responses and food intake in the laboratory and on motivation for HP food intake in the two-year follow-up period. Successful completion of the project will lead to an innovative and valid method to model of HP food craving and intake in the laboratory, which may be utilized for testing novel intervention strategies to decrease high levels of food motivation, overeating and obesity risk.

描述（由申请人提供）：肥胖是一种全球流行病，大大增加了慢性疾病负担。众所周知，暴饮暴食高适口（HP）食物，尤其是在无处不在的食物暗示环境和压力生活事件的背景下，会促进高适口食物的渴望、摄入和体重增加，但这些影响背后的不同生物行为机制尚不清楚。使用一种新颖的实验范式，有希望的初步结果表明，短暂接触食物提示和情绪压力会增加实验室中 HP 零食的动机和摄入量，超重 (OW/OB) 个体的情况比瘦 (LN) 个体更是如此。此外，OW/OB个体在食物提示和压力暴露期间表现出生物压力和代谢状态的改变，具有不同的生物行为反应，这预测了HP对食物的渴望和摄入。根据这些结果，我们提出一项为期 5 年的实验研究，对健康男性和女性进行前瞻性 2 年纵向随访，根据瘦体重（体重指数：BMI<25）、超重（BMI= 25-29.9) 和肥胖 I 级 (BMI=30-35) 组来检验以下假设：食物提示和压力会增加 HP 食物渴望和摄入量，而较高的 BMI 相关代谢和压力系统适应将预测 HP 食物动机和摄入量,这反过来又会促进未来的体重增加和肥胖。具体目标是：（1）检查暴露于食物暗示和压力与中性放松暗示是否会差异性地增加HP食物渴望、饮食结构、情绪、饥饿并改变生理和生化反应，以及不同BMI组的变化是否有所不同； (2) 评估每种情况下 HP 食物摄入量的差异增加以及它是否随 BMI 组的变化而变化； (3) 确定 HP 食物渴望、情绪、饥饿、生理和代谢反应是否可以预测每种情况下 HP 食物摄入的饮食地形测量、热量和重量； (4) 评估压力和食物线索诱导的 HP 对食物的渴望、摄入量和实验室反应是否可以预测 2 年随访期间的食物动机、饮食摄入量和体重增加； (5) 探讨累积压力、饮食模式和体力活动等关键个体差异变量对实验室中压力和线索相关反应和食物摄入的影响，以及对两年后 HP 食物摄入动机的影响。上升期。该项目的成功完成将带来一种创新且有效的方法来在实验室中建立 HP 食物渴望和摄入模型，该方法可用于测试新的干预策略，以降低高水平的食物动机、暴饮暴食和肥胖风险。