A Biopsychobehavioral Investigation of Withdrawal from Ultra-Processed Food in Humans

人类超加工食品戒断的生物心理行为研究

基本信息

批准号：
10704765
负责人：
Ashley Nicole Gearhardt
金额：
$ 68.08万
依托单位：
UNIVERSITY OF MICHIGAN AT ANN ARBOR
依托单位国家：
美国
项目类别：
财政年份：
2022
资助国家：
美国
起止时间：
2022-09-15 至 2027-06-30
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/10704765
关键词：
Abstinence Adopted Affective Affective Symptoms American diet Animal Model Blood Glucose Brain Calories Carrots - dietary Chronic Clinical Cognitive Consumption Cues Development Diet Dietary Practices Disease Distress Eating Ecological momentary assessment Education Elements Engineering Exhibits Failure Food Goals Heart Rate Human Ice Cream Individual Industrialization Intake Intervention Investigation Maintenance Marketing Methods Motivation Neurobehavioral Manifestations Nutrient Obesity Patient Self-Report Pattern Persons Process Public Health Public Policy Reporting Research Restaurants Rewards Rice Risk Science Source Substance Use Disorder Symptoms Testing Time Translational Research Withdrawal Withdrawal Symptom Work addiction aged associated symptom attentional bias biobehavior clinically significant cooking craving cue reactivity design dietary effective intervention experimental study fast food food consumption food craving high risk population mortality neural novel novel strategies physical symptom prospective reduced food intake relapse prediction response stress reactivity stressor success symptom management

项目摘要

PROJECT SUMMARY The dominant source of calories in the American diet is now ultra-processed (UP) foods that are composed of mostly cheap industrial sources of dietary energy and nutrients plus additives. UP foods are capable of triggering addictive-like changes in the brain and are strongly associated with indicators of substance use disorders (SUD), including an escalating, compulsive pattern of intake that occurs despite negative consequences. The ability of UP foods to trigger withdrawal has received little study in humans, despite compelling animal model evidence. Withdrawal in SUD is marked by the emergence of aversive physical, cognitive and affective symptoms and increased motivational salience of substance-related cues during abstinence in chronic users. If UP foods are capable of triggering a similar response, aversive withdrawal symptoms and increased motivational salience to UP food cues may be a significant obstacle to dietary change and a novel intervention target. Investigating whether reducing UP food intake results in withdrawal could also inform the ongoing scientific debate of whether UP foods are addictive, which has important theoretical and practical implications. Our overall objectives in this application are to determine whether a reduction in UP food intake: 1) causes withdrawal symptoms, and 2) increases the motivational salience of UP food cues and, if so, whether these factors undermine maintenance of a low-UP diet. We will achieve our objectives by testing the following specific aims using a within-subject design in 200 high-risk individuals: Aim 1: To investigate whether aversive physical, cognitive, and affective withdrawal symptoms emerge in response to reduced UP food intake compared to a calorically equivalent high-UP diet, and whether this predicts failure to maintain a low-UP diet. H1a: Reducing UP food intake will result in aversive physical, cognitive, and affective withdrawal symptoms, as indicated by 1) Ecological Momentary Assessment (EMA) reports of aversive withdrawal symptoms, and 2) heart rate reactivity and subjective distress to an in-lab stressor. H1b: Aversive symptoms of UP food withdrawal will predict greater UP food intake and higher blood glucose levels during dietary maintenance. Aim 2: To investigate whether increased motivational salience of UP food cues emerges in response to reduced UP food intake, and whether this predicts failure to maintain a low-UP diet. H2a: Reducing UP food intake will result in increased motivational salience of UP food cues, as indicated by 1) EMA reports of UP food craving, 2) heart rate reactivity and subjective craving in a simulated fast-food restaurant, 3) attentional biases for UP foods, and 4) greater reward-related neural response to UP food cues. H2b: Increased motivational salience of UP food cues will predict greater UP food intake and higher blood glucose levels during dietary maintenance.

项目概要美国饮食中热量的主要来源现在是超加工 (UP) 食品，其组成为主要是膳食能量和营养素以及添加剂的廉价工业来源。 UP 食品能够引发大脑类似成瘾的变化，并与物质使用指标密切相关疾病（SUD），包括尽管负面的情况下仍发生的不断升级的强迫性摄入模式结果。尽管 UP 食物引发戒断的能力在人类中很少得到研究令人信服的动物模型证据。 SUD 退缩的特点是出现厌恶的身体、认知和情感症状以及物质相关线索的动机显着性增加长期使用者的禁欲。如果UP食物能够引发类似的反应，厌恶性戒断症状和对 UP 食物线索的动机显着性增加可能是饮食的重大障碍变化和新的干预目标。调查减少 UP 食物摄入量是否会导致戒断也可以为正在进行的关于 UP 食品是否会上瘾的科学争论提供信息，这具有重要意义理论和实践意义。我们在此应用程序中的总体目标是确定是否减少 UP 食物摄入量：1) 引起戒断症状，2) 增加 UP 的动机显着性食物暗示，如果有，这些因素是否会破坏低 UP 饮食的维持。我们将实现我们的通过使用受试者内设计在 200 名高风险个体中测试以下具体目标来实现目标：目标 1：调查是否出现厌恶的身体、认知和情感戒断症状与热量相当的高 UP 饮食相比，对 UP 食物摄入量减少的反应，以及是否这预示着无法维持低UP饮食。 H1a：减少 UP 食物摄入量会导致身体厌恶、认知和情感戒断症状，如 1) 生态瞬时评估 (EMA) 所示厌恶性戒断症状的报告，以及 2) 实验室内的心率反应性和主观痛苦压力源。 H1b：UP食物戒断的厌恶症状将预测更多的UP食物摄入和更高的血液饮食维持期间的血糖水平。目标 2：调查 UP 食物线索的动机显着性是否会因响应减少 UP 食物摄入量，以及这是否预示着无法维持低 UP 饮食。 H2a：减少 UP 食物摄入量将导致 UP 食物线索的动机显着性增加，如 1) EMA 的 UP 报告所示对食物的渴望，2) 模拟快餐店中的心率反应性和主观渴望，3) 注意力对 UP 食物的偏见，以及 4) 对 UP 食物线索的更大的奖励相关神经反应。 H2b：增加 UP 食物线索的动机显着性将预测更多的 UP 食物摄入量和更高的血糖水平在饮食保养的过程中。