Sensitivity to reward and punishment: Associations with diet, alcohol consumption, and smoking
Sensitivity to reward and punishment: Associations with diet, alcohol consumption, and smoking
复制标题
对奖励和惩罚的敏感性：与饮食、饮酒和吸烟的关联
DOI：
10.1016/j.paid.2014.08.025
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发表时间：
2015
影响因子：
4.3
通讯作者：
Tapper K
中科院分区：
文献类型：
--
作者：
Tapper K
这项研究考察了对奖励的敏感性是否能预测一系列潜在的有害健康的行为。次要目标是探索这些行为与对惩罚的敏感性之间的关系。采用行为方法系统（BAS）和行为抑制系统（BIS）敏感性问卷对184名个体进行奖罚敏感性评估。参与者还完成了一份食物频率调查问卷，并测量了饮酒和吸烟情况。BAS敏感度越高，预示着脂肪摄入量越高，酒精摄入量越高，酗酒的可能性越大，成为吸烟者的可能性越大，吸烟者吸烟的频率也越高。较高的BIS敏感性预示着较低的酒精摄入量和较高的糖摄入量。因此，对奖励的敏感性似乎是导致健康状况不佳的生活方式行为的一个风险因素。虽然BIS敏感性似乎对酒精摄入提供了一些保护，但研究结果表明，这并不适用于与健康相关的行为，在这些行为中，负面后果可能不那么直接。相反，BIS敏感性预示着更高的糖摄入量。这与BIS敏感性导致更高的焦虑的观点是一致的，个体可能试图通过沉迷于含糖食物来调节。
This study examined whether sensitivity to reward predicts a range of potentially health-damaging behaviours. Secondary objectives were to explore the relationship between these behaviours and sensitivity to punishment. Sensitivity to reward and punishment were assessed among 184 individuals using questionnaire measures of Behavioural Approach System (BAS) and Behavioural Inhibition System (BIS) sensitivity. Participants also completed a food frequency questionnaire and measures of alcohol consumption and smoking. Higher BAS sensitivity predicted higher fat intake, higher alcohol consumption, greater likelihood of binge drinking, greater likelihood of being a smoker and, amongst smokers, smoking frequency. Higher BIS sensitivity predicted lower alcohol consumption but higher sugar intake. Thus, sensitivity to reward appears to be a risk factor for lifestyle behaviours that contribute to poor health. Whilst BIS sensitivity seems to offer some protection with respect to alcohol intake, the results suggest that this does not extend to health-related behaviours, in which the negative consequences may be less immediate. Instead, BIS sensitivity predicted higher sugar intake. This is consistent with the view that BIS sensitivity leads to higher anxiety, which individuals may attempt to regulate by indulging in sugary foods.
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DOI：
--
发表时间：
2009
期刊：
影响因子：
--
作者：
Rebecca Foxen
通讯作者：
Rebecca Foxen
影响因子：
4.3
作者：
Franken, IHA;Muris, P
通讯作者：
Muris, P
随机选择的英国人口样本所消耗食物的平均份量。
DOI：
--
发表时间：
1987
期刊：
Human nutrition. Applied nutrition
影响因子：
--
作者：
S. Bingham;K. Day
通讯作者：
K. Day
营养手册
DOI：
--
发表时间：
1958
期刊：
影响因子：
--
作者：
Janette C. Carlsen
通讯作者：
Janette C. Carlsen
影响因子：
7.7
作者：
THOMPSON, RL;MARGETTS, BM
通讯作者：
MARGETTS, BM