Habituation to food as a risk factor for pediatric obesity

食物习惯是儿童肥胖的危险因素

• 批准号: 9039047
• 负责人: Leonard H Epstein
• 金额: $ 58.52万
• 依托单位: STATE UNIVERSITY OF NEW YORK AT BUFFALO
• 依托单位国家: 美国
• 财政年份: 2012
• 资助国家: 美国
• 起止时间: 2012-05-01 至 2018-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9039047
• 关键词: 10 year old; Adult; Behavioral; Body fat; Body mass index; Calories; Characteristics; Child; Cues; Data; Development; Education; Energy Intake; Energy Metabolism; Ethnic Origin; Food; Gender; Goals; Individual Differences; Measures; Modeling; Nature; Nervous system structure; Obesity; Overweight; Phenotype; Physical activity; Physiological; Property; Risk Factors; Salivary; Savory; Sensory; Stimulus; System; Taste Perception; Testing; Time; Weight; Weight Gain; Youth; base; behavioral habituation; design; eating in absence of hunger; energy balance; habituation; obesity in children; peer; prospective; response; saliva secretion

DESCRIPTION (provided by applicant): Obesity develops due to positive energy balance, when energy intake exceeds energy expenditure. One factor that may influence energy intake is individual differences in the rate of habituation to food. The rates of salivary habituation or habituation of behavioral responding for food predict energy intake, with slower habituation related to greater energy intake. We have shown overweight or obese youth and adults habituate slower to repeated food cues than leaner youth and adults, but it is not known whether this is a result of being overweight, or whether slower habituation is a risk factor for zBMI gain. This can only be tested using prospective designs in which children who differ in their rate of habituation are studied prospectively to evaluate risk factors for zBMI increases. The goal of this application is to study individual differences in habituation of behavioral responding for food and salivary habituation as risk factors for zBMI and body fat changes over a three year period in 200 8 to 10 year-old non-overweight children. Mixed effects regression models will be used to study whether aggregate measures of baseline salivary habituation and/or habituation of behavioral responding for food (Specific Aim 1) or habituation to foods that differ on basic taste characteristics (sweet, savory, salty, Specific Aim 1a) are independent predictors of trajectories of zBMI and body fat, to assess the relationship between habituation of behavioral responding for food or salivary habituation and energy intake (Specific Aim 2), to assess developmental trajectories in habituation over time (Specific Aim 3), to test the relationship between reflexive, physiological (salivation) and behavioral (responding for food) measures of habituation (Specific Aim 4), and assess whether relative reinforcing value of food and eating in the absence of hunger are risk factors for child zBMI gain (Specific Aim 5).

描述（由申请人提供）：当能量摄入超过能量消耗时，由于能量正平衡而导致肥胖。可能影响能量摄入的因素之一是对食物的适应率的个体差异。唾液习惯化或对食物的行为反应习惯化率可预测能量摄入量，较慢的习惯化速度与较高的能量摄入量相关。我们已经表明，超重或肥胖的青少年和成人比较瘦的青少年和成人更慢地习惯重复的食物提示，但尚不清楚这是否是超重的结果，或者较慢的习惯是否是 zBMI 增加的风险因素。这只能通过前瞻性设计进行测试，其中对不同习惯率的儿童进行前瞻性研究，以评估 zBMI 增加的风险因素。此应用程序的目标是研究 200 名 8 至 10 岁非超重儿童三年内 zBMI 和体脂变化的风险因素对食物和唾液习惯的行为反应习惯的个体差异。混合效应回归模型将用于研究基线唾液习惯和/或对食物的行为反应习惯（具体目标 1）的总体测量，还是对基本口味特征（甜、咸、咸、具体目标 1a）不同的食物的习惯）是zBMI和身体脂肪轨迹的独立预测因子，以评估食物或唾液习惯的行为反应习惯与能量摄入之间的关系（具体目标2），以评估随着时间的推移，习惯化的发展轨迹（具体目标 3），测试习惯化的反射、生理（流涎）和行为（对食物的反应）测量之间的关系（具体目标 4），并评估食物和饮食是否具有相对强化价值。缺乏饥饿是儿童 zBMI 增加的危险因素（具体目标 5）。

项目成果

Reducing relative food reinforcement in infants by an enriched music experience.

• DOI: 10.1002/oby.21427
• 发表时间: 2016-04
• 期刊: Obesity (Silver Spring, Md.)
• 作者: Kong KL;Eiden RD;Feda DM;Stier CL;Fletcher KD;Woodworth EM;Paluch RA;Epstein LH
• 通讯作者: Epstein LH

Taste and food reinforcement in non-overweight youth.

• DOI: 10.1016/j.appet.2015.04.050
• 发表时间: 2015-08
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Epstein LH;Carr KA;Scheid JL;Gebre E;O'Brien A;Paluch RA;Temple JL
• 通讯作者: Temple JL

Food reinforcement during infancy.

婴儿期的食物强化。

• DOI: 10.1016/j.ypmed.2016.06.031
• 发表时间: 2016
• 期刊: Preventive medicine
• 影响因子: 5.1
• 作者: Kong,KaiLing;Epstein,LeonardH
• 通讯作者: Epstein,LeonardH