Conditioned Hallucinations and Prior Overweighting Are State-Sensitive Markers of Hallucination Susceptibility.
Conditioned Hallucinations and Prior Overweighting Are State-Sensitive Markers of Hallucination Susceptibility.
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条件性幻觉和先前体重过重是幻觉易感性的状态敏感标志。
DOI:
10.1016/j.biopsych.2022.05.007
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发表时间:
2022-11-15
影响因子:
10.6
通讯作者:
中科院分区:
文献类型:
--
作者:
Recent advances in computational psychiatry have identified latent cognitive and perceptual states that predispose to psychotic symptoms. Behavioral data fit to Bayesian models have demonstrated an over-reliance on priors (i.e., prior over-weighting) during perception in select samples of individuals with hallucinations. However, the clinical utility of this observation depends on the extent to which it reflects static symptom risk or current symptom state. To determine whether task performance and estimated prior weighting related to specific elements of symptom expression, a large, heterogeneous, and deeply-phenotyped sample of hallucinators (N = 249) and non-hallucinators (N=209) performed the Conditioned Hallucination (CH) task. We found that CH rates could predict stable measures of hallucination status. However, CH rates were more sensitive to hallucination state, significantly correlating with hallucination severity measures over the two days leading up to task completion and driven by heightened reliance on past experiences (priors). To further test the sensitivity of CH rate and priors to symptom severity, a subset of participants with hallucinations (AH+; N = 40) performed a repeated-measures version of the CH task. Changes in both CH frequency and relative prior weighting varied with changes in AH frequency on follow-up. These results support the use of CH rate and prior over-weighting as state markers of hallucination status, potentially useful in tracking disease development and treatment response.
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影响因子:
4.3
作者:
LAUNAY, G;SLADE, P
通讯作者:
SLADE, P
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14.5
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Scott, Sophie K.
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5.3
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Daalman, Kirstin;Boks, Marco P. M.;Sommer, Iris E. C.
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Sommer, Iris E. C.
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4.7
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通讯作者:
Stephan KE
影响因子:
3.7
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Kim RS;Seitz AR;Shams L
通讯作者:
Shams L