Measuring appetitive conditioned responses in humans.
Measuring appetitive conditioned responses in humans.
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DOI：
10.1016/j.physbeh.2018.02.004
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发表时间：
2018-05-01
影响因子：
2.9
通讯作者：
Flagel SB
中科院分区：
文献类型：
--
作者：
Wardle MC;Lopez-Gamundi P;Flagel SB
临床和临床前研究结果表明，对奖励线索（与奖励相关的刺激）反应异常的个体可能存在适应不良行为的风险，包括肥胖，成瘾和抑郁。我们的目标是开发一种新的范式，用于产生食欲条件反射使用初级（食物）奖励在人类中，并调查以前用于测量食欲反应条件线索的几个结果的等效性。我们使用了个性化的食物奖励，和多模态的主观，心理生理和行为的食欲反应的条件刺激（CS），预测交付的食物。我们测试了这些食欲反应的措施之间的收敛性，以及这些措施和行动冲动之间的关系，食欲条件反射的一个假定的相关性。90名健康的年轻人参加了研究。虽然范式产生了强大的食欲条件反射在某些措施，特别是心理生理的，有没有强烈的相关性之间的措施的食欲反应CS，如预期的，如果他们索引一个单一的基本过程。此外，只有一个指标与冲动有关。这些结果为对食欲调节感兴趣的翻译研究人员提供了重要信息，表明食欲调节的各种措施不能互换对待。
Clinical and preclinical findings suggest that individuals with abnormal responses to reward cues (stimuli associated with reward) may be at risk for maladaptive behaviors including obesity, addiction and depression. Our objective was to develop a new paradigm for producing appetitive conditioning using primary (food) rewards in humans, and investigate the equivalency of several outcomes previously used to measure appetitive responses to conditioned cues. We used an individualized food reward, and multimodal subjective, psychophysiological and behavioral measures of appetitive responses to a conditioned stimulus (CS) that predicted delivery of that food. We tested convergence among these measures of appetitive response, and relationships between these measures and action impulsivity, a putative correlate of appetitive conditioning. 90 healthy young adults participated. Although the paradigm produced robust appetitive conditioning in some measures, particularly psychophysiological ones, there were not strong correlations among measures of appetitive responses to the CS, as would be expected if they indexed a single underlying process. In addition, there was only one measure that related to impulsivity. These results provide important information for translational researchers interested in appetitive conditioning, suggesting that various measures of appetitive conditioning cannot be treated interchangeably.
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影响因子：
8.2
作者：
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影响因子：
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DOI：
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发表时间：
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