Daily exposure to either a high- or low-energy-dense snack food reduces its reinforcing value in adolescents.
Daily exposure to either a high- or low-energy-dense snack food reduces its reinforcing value in adolescents.
复制标题
DOI：
10.1002/oby.21730
复制
发表时间：
2017-03
期刊：
影响因子：
--
通讯作者：
Ziegler AM
中科院分区：
文献类型：
--
作者：
Temple JL;Van der Kloet E;Atkins AM;Crandall AK;Ziegler AM
本研究的目的是检查每日暴露于低能量密度（LED）或高能量密度（HED）零食对其健康体重，超重或肥胖青少年的强化值（RRV）的影响。我们使用了一项平行组随机试验来评估77名13 - 17岁青少年在基线时和每天暴露于该零食两周后LED或HED零食的RRV。还在基线时收集了进食相关受试者特征的信息。每天暴露两周后，所有参与者的零食RRV都显著降低，无论能量密度或参与者体重状况如何。在仅高度饮食控制的个体中，那些随机分配到LED食物的人发现他们的零食在基线时比那些随机分配到HED食物的人更少强化。基线进食相关变量也因体重状况而异。青少年每天接触零食会降低该食物的RRV，而不管零食的能量密度或青少年的体重状况如何。这一发现与成人不同，表明重复暴露后HED食物的RRV增加可能在青春期后发展。
The purpose of this study was to examine the impact of daily exposure to a low-energy-dense (LED) or a high-energy-dense (HED) snack food on its reinforcing value (RRV) in adolescents with healthy weight, overweight, or obesity. We used a parallel-group, randomized trial to assess RRV of LED or HED snack food at baseline and again after exposure to that snack food daily for two weeks in 77 adolescents, aged 13 – 17 years. Information on eating-related subject characteristics was also collected at baseline. After two weeks of daily exposure, the RRV of the snack foods was significantly reduced in all participants, regardless of energy density or participant weight status. Among individuals who were high in dietary restraint only, those randomized to LED food found their snack food less reinforcing at baseline than those who were randomized to HED food. Baseline eating-related variables also differed as a function of weight status. Daily exposure to snack food in adolescents reduces the RRV of that food regardless of snack food energy density or weight status of the adolescent. This finding differs from adults, suggesting that increases in RRV of HED food after repeated exposure may develop after adolescence.
登录
查看更多内容
影响因子：
7.1
作者：
Temple, Jennifer L.;Bulkley, Alison M.;Epstein, Leonard H.
通讯作者：
Epstein, Leonard H.
影响因子：
5.4
作者：
Fields, S. A.;Sabet, M.;Reynolds, B.
通讯作者：
Reynolds, B.
影响因子：
4.1
作者：
Epstein, LH;Paluch, RA;Anderson, K
通讯作者：
Anderson, K
影响因子：
5.4
作者：
Hetherington, MM;Pirie, LM;Nabb, S
通讯作者：
Nabb, S
影响因子：
5.4
作者：
Epstein, LH;Leddy, JJ
通讯作者：
Leddy, JJ