Reducing Cancer Risk by Training Response Inhibition to Obesogenic Foods

通过训练抑制致肥胖食物的反应来降低癌症风险

基本信息

批准号：
8958614
负责人：
Evan M Forman
金额：
$ 19.24万
依托单位：
DREXEL UNIVERSITY
依托单位国家：
美国
项目类别：
财政年份：
2015
资助国家：
美国
起止时间：
2015-07-06 至 2017-06-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/8958614
关键词：
Address Adherence Affect Alcoholic Beverages American American Cancer Society Attitude Behavior Behavior Therapy Body Weight decreased Cellular Phone Chocolate Computers Consumption Cues Decision Making Diet E-learning Eating Ecological momentary assessment Effectiveness Energy Intake Equilibrium Fatty acid glycerol esters Food Goals Health Home environment Hour Individual Informal Social Control Institutes Intake Intervention Life Style Malignant Neoplasms Measures Mediating Methods Motion Neurocognitive Nutrient Obesity Overweight Participant Population Process Randomized Recommendation Recruitment Activity Rewards Risk Risk Factors Solid Stimulus Testing Theoretical model Time Training Training Programs Uncertainty Weight Weight Gain Work anticancer research base boys cancer risk cognitive training design follow-up food consumption hedonic improved indexing innovation public health relevance response secondary outcome skills skills training sugar trait

项目摘要

DESCRIPTION (provided by applicant): Dietary choices, and in particular, excess calorie intake leading to obesity, are strong, but reversible risk factors for cancer. For example, foods high in solid fats and added sugars (SoFaS) are low-nutrient, high calorie foods that increase the risk of cancer by promoting weight gain. As such, the reduction of SoFaS is consistent with American Institute for Cancer Research and the American Cancer Society dietary recommendations. Behavioral interventions to alter diet have limited long-term efficacy, most likely because eating decisions are governed by automatic neurocognitive processes that are not addressed in conventional interventions. In particular, the ability to refrain from consuming unhealthy, but widely available, palatable foods, is increasingly understood to depend on inhibitory control, i.e., the ability to cut off action tendencies that are put in motion by innate drives towards rewarding behaviors. Recent work by our team and others have demonstrated that computer-based inhibitory control trainings result in short-term, specific changes in behavior, such as reducing intake of salty snack food, chocolate, and alcoholic beverages. An automatized, home computer-based inhibitory control training offers the potential of an inexpensive and highly disseminable method of lowering cancer risk across wide swaths of the population. As such, we aim to evaluate the feasibility, acceptability, mechanism of action, effectiveness and persistence of a home computer-based inhibitory control training. In particular, we hypothesize that a high-repetition training in inhibitory control will result in increased adherence to a low-SoFaS diet, and that effects will be mediated through improved inhibitory control. We further hypothesize the training will be most effective for those starting of with impaired inhibitory control, as well as those with strongest desire for palatable foods and those with strongest explicit health goals. Lastly, we aim to examine the impact of inhibitory control training on secondary outcomes, including on overall caloric intake, and on short-term weight loss. To achieve these aims, the proposed study will recruit 150 overweight and obese individuals who currently eat high-SoFaS diets, and who wish to improve their diets. Participants will be assigned a reduced-SoFaS diet for 12 weeks. After a baseline period, participants will be randomized to receive 6 weeks of either inhibitory control training or a sham training. The 6-week intervention will consist of 15 minutes per day of home computer- based inhibitory control training, and will be followed by a 2-week booster and then 2-week follow-up period. Dietary adherence will be measured via a customized smartphone app that will prompt repeated recording of targeted food consumption (i.e., ecological momentary assessment; EMA) and via automated 24-hour food recall. Neurocognitive variables will be assessed pre and post-training in order to test trainings' mechanism of action, and moderation will be assessed through baseline trait measures of explicit health goals, implicit attitudes towards appetitive stimuli, boy mass index, and responsivity to food cues.

描述（由申请人提供）：饮食选择，特别是导致肥胖的过量卡路里摄入，是癌症的强烈但可逆的危险因素，例如，富含固体脂肪和添加糖（SoFaS）的食物营养成分低，高热量食物会导致体重增加，从而增加罹患癌症的风险因此，SoFaS 的减少与美国癌症研究所和美国癌症协会的饮食建议相一致。大多数情况下，改变饮食的行为干预措施的长期效果有限。可能是因为饮食决定是由自动神经认知过程控制的，而传统干预措施并未解决这一问题。特别是，人们越来越认识到，避免食用不健康但广泛存在的可口食物的能力取决于抑制控制，即抑制控制的能力。切断由先天因素引发的行动倾向我们的团队和其他人最近的工作表明，基于计算机的抑制控制训练会导致短期的、特定的行为变化，例如减少咸味零食、巧克力和酒精饮料的摄入量。基于计算机的抑制控制训练提供了一种廉价且高度传播的方法，可以降低广大人群的癌症风险因此，我们的目标是评估家庭的可行性、可接受性、作用机制、有效性和持久性。特别是，我们追求抑制控制的高重复训练将导致对低 SoFaS 饮食的坚持增加，并且通过改善抑制控制来调节效果。对于抑制控制能力受损的人、对美味食物最强烈的渴望以及具有最明确的健康目标的人来说，这种训练最为有效。最后，我们的目标是研究抑制控制训练对次要结果（包括总体热量）的影响。摄入量，以及为了实现这些目标，拟议的研究将招募 150 名目前食用高 SoFaS 饮食的超重和肥胖个体，并且希望改善饮食的参与者将被分配为期 12 周的减少 SoFaS 饮食。基线期后，参与者将随机接受 6 周的抑制控制训练或假训练。为期 6 周的干预将包括每天 15 分钟的基于家庭计算机的抑制控制训练。接下来是 2 周的加强期，然后是 2 周的随访期，将通过定制的智能手机应用程序进行测量，该应用程序将提示重复记录目标食物消耗（即生态瞬时评估；EMA）并通过自动 24 小时监测。将在训练前和训练后评估神经认知变量，以测试训练的作用机制，并将通过明确的健康目标、对食欲刺激的隐含态度、男孩质量指数和对食物暗示的反应。