Increasing Chocolate's Sugar Content Enhances Its Psychoactive Effects and Intake
Increasing Chocolate's Sugar Content Enhances Its Psychoactive Effects and Intake
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DOI：
10.3390/nu11030596
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发表时间：
2019-03-12
期刊：
影响因子：
5.9
通讯作者：
Nasser, Jennifer A.
中科院分区：
文献类型：
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作者：
Casperson, Shanon L.;Lanza, Lisa;Nasser, Jennifer A.
与其他食物相比，巧克力激发了独特的大脑活动，激活了类似的大脑区域和神经生物学底物，具有与滥用物质类似的潜在精神活性作用。我们试图确定巧克力与其主要成分（糖，可可和脂肪）的不同组合及其精神活性之间的关系。参与者食用5克市售巧克力，糖含量增加（90%可可，85%可可，70%可可和牛奶巧克力）。在每个巧克力样本之后，参与者完成了精神影响问卷（PEQ）。PEQ由成瘾研究中心量表的吗啡-苯丙胺组（MBG）、吗啡（M）和兴奋（E）分量表中的问题组成。在所有的测试程序之后，参与者在独自一人的情况下完成了暴食量表（BES），并允许他们吃尽可能多的巧克力。我们发现，巧克力糖含量的每一次增加都有一个可测量的精神剂量效应关系。在品尝90%可可巧克力样品后，E分量表上的阳性反应总数和阳性反应数量开始增加，而在品尝85%可可巧克力样品后，MBG和M分量表上的阳性反应数量开始增加。我们没有发现BES分数与巧克力消费总量或自我报告的PEQ分数之间存在相关性。这些结果表明，巧克力中糖含量的每一次增加都会增强其对精神的影响。这些结果扩展了我们对巧克力的吸引力和独特能力的理解，以促使类似上瘾的饮食反应。
Chocolate elicits unique brain activity compared to other foods, activating similar brain regions and neurobiological substrates with potentially similar psychoactive effects as substances of abuse. We sought to determine the relationship between chocolate with varying combinations of its main constituents (sugar, cocoa, and fat) and its psychoactive effects. Participants consumed 5 g of a commercially available chocolate with increasing amounts of sugar (90% cocoa, 85% cocoa, 70% cocoa, and milk chocolates). After each chocolate sample, participants completed the Psychoactive Effects Questionnaire (PEQ). The PEQ consists of questions taken from the Morphine-Benzedrine Group (MBG), Morphine (M,) and Excitement (E) subscales of the Addiction Research Center Inventory. After all testing procedures, participants completed the Binge Eating Scale (BES) while left alone and allowed to eat as much as they wanted of each of the different chocolates. We found a measurable psychoactive dose-effect relationship with each incremental increase in the chocolate's sugar content. The total number of positive responses and the number of positive responses on the E subscale began increasing after tasting the 90% cocoa chocolate, whereas the number of positive responses on the MBG and M subscales began increasing after tasting the 85% cocoa chocolate sample. We did not find a correlation between BES scores and the total amount of chocolate consumed or self-reported scores on the PEQ. These results suggest that each incremental increase in chocolate's sugar content enhances its psychoactive effects. These results extend our understanding of chocolate's appeal and unique ability to prompt an addictive-like eating response.