Neurophysiological pathways to obesity: below awareness and beyond individual control.
Neurophysiological pathways to obesity: below awareness and beyond individual control.
复制标题
DOI：
10.2337/db08-0163
复制
发表时间：
2008-07
期刊：
影响因子：
7.7
通讯作者：
Cohen, Deborah A.
中科院分区：
文献类型：
--
作者：
Cohen, Deborah A.
全球肥胖流行的同时，环境中食物的可得性和重要性也在不断增加。肥胖在所有社会经济群体和教育水平中都在增加，甚至在营养及相关领域受过最高教育和专业知识的个人中也有发生。考虑到这些情况，似乎有理由认为，过度食物消费是以违背个人洞察力或低于个人意识的方式发生的。当前的食物环境刺激了自动反射反应，增强了吃的欲望，增加了热量摄入，使个人很难抗拒，特别是因为他们可能没有意识到这些影响。这篇文章确定了10种神经生理途径，这些途径可以引导人们下意识地或在某些情况下自动地做出食物选择。这些途径包括对食物图像、线索和气味的反射性和不可控的神经激素反应；镜像神经元使人们无意识地模仿他人的饮食行为；对食物做出明智决定的认知能力有限。考虑到人们个人塑造食物环境的能力有限，也没有能力控制对无意识感知的食物相关线索的自动反应，整个社会有责任调节食物环境，包括食物相关线索的数量和类型，份量大小，食物可获得性和食物广告。
A global obesity epidemic is occurring simultaneously with ongoing increases in the availability and salience of food in the environment. Obesity is increasing across all socioeconomic groups and educational levels and occurs even among individuals with the highest levels of education and expertise in nutrition and related fields. Given these circumstances, it is plausible that excessive food consumption occurs in ways that defy personal insight or are below individual awareness. The current food environment stimulates automatic reflexive responses that enhance the desire to eat and increase caloric intake, making it exceedingly difficult for individuals to resist, especially because they may not be aware of these influences. This article identifies 10 neurophysiological pathways that can lead people to make food choices subconsciously or, in some cases, automatically. These pathways include reflexive and uncontrollable neurohormonal responses to food images, cues, and smells; mirror neurons that cause people to imitate the eating behavior of others without awareness; and limited cognitive capacity to make informed decisions about food. Given that people have limited ability to shape the food environment individually and no ability to control automatic responses to food-related cues that are unconsciously perceived, it is incumbent upon society as a whole to regulate the food environment, including the number and types of food-related cues, portion sizes, food availability, and food advertising.
登录
查看更多内容
影响因子：
6.1
作者：
CURHAN, RC
通讯作者：
CURHAN, RC
影响因子：
4.8
作者：
Dijksterhuis, A;Smith, PK;Wigboldus, DHJ
通讯作者：
Wigboldus, DHJ
影响因子：
4.2
作者：
Drewnowski, A;Darmon, N
通讯作者：
Darmon, N
影响因子：
158.5
作者：
Christakis, Nicholas A.;Fowler, James H.
通讯作者：
Fowler, James H.
影响因子：
7.2
作者：
Chandon, Pierre;Wansink, Brian
通讯作者：
Wansink, Brian