Efficacy of a food response and attention training treatment for obesity: A randomized placebo controlled trial.
Efficacy of a food response and attention training treatment for obesity: A randomized placebo controlled trial.
复制标题
DOI：
10.1016/j.brat.2022.104183
复制
发表时间：
2022-11
影响因子：
4.1
通讯作者：
Kemps, Eva
中科院分区：
文献类型：
--
作者：
Stice, Eric;Yokum, Sonja;Gau, Jeff;Veling, Harm;Lawrence, Natalia;Kemps, Eva
大脑奖励和注意区域反应的升高，以及对高热量食物的抑制区域反应的减弱，预示着未来的体重增加，这表明减少奖励和注意区域反应并增加抑制区域对这些食物的反应的干预可能会减少暴饮暴食。我们进行了一项随机对照试验，以测试与非食物图像的安慰剂对照训练方案相比，具有个性化的高热量和低热量食物图像的多方面食物反应和注意力训练方案是否会减少体脂和对高热量食物的评价和奖励区域反应。参与者是社区招募的超重/肥胖成年人（N=179; M年龄=27.7 ±7.0），他们在测试前、测试后、3个月、6个月和12个月随访时完成评估。被随机分配到食物反应抑制和注意力训练组的参与者在后测时显示，低热量食物的适口性评分比对照组显著增加（d= 0.27），但没有显示体脂减少，适口性评分和货币估价减少，或奖励区域对高热量食物的反应。与过去的试验相比，缺乏预期效果似乎与较弱的学习有关，这可能是因为我们在目前的训练中使用了更多异质的高热量和低热量食物图像。
Elevated brain reward and attention region response, and weaker inhibitory region response to high-calorie foods has predicted future weight gain, suggesting that an intervention that reduces reward and attention region response and increases inhibitory region response to such foods might reduce overeating. We conducted a randomized controlled trial to test whether a multifaceted food response and attention training protocol with personalized high- and low-calorie food images would reduce body fat and valuation and reward region response to high-calorie foods compared to a placebo control training protocol with non-food images in an effort to replicate findings from two past trials. Participants were community-recruited adults with overweight/obesity (N=179; M age=27.7 ±7.0) who completed assessments at pretest, posttest, 3-month, 6-month, and 12-month follow-ups. Participants randomized to the food response inhibition and attention training showed significantly greater increases in palatability ratings of low-calorie foods than controls (d=.27) at posttest, but did not show body fat loss, reductions in palatability ratings and monetary valuation, or reward region response, to high-calorie foods. The lack of expected effects appears to be related to weaker learning compared to the learning in past trials, potentially because we used more heterogenous high-calorie and low-calorie food images in the present training.
登录
查看更多内容
影响因子：
5.4
作者：
Poelman MP;Gillebaart M;Schlinkert C;Dijkstra SC;Derksen E;Mensink F;Hermans RCJ;Aardening P;de Ridder D;de Vet E
通讯作者：
de Vet E
影响因子：
2.8
作者：
Kakoschke, Naomi;Kemps, Eva;Tiggemann, Marika
通讯作者：
Tiggemann, Marika
DOI：
10.1016/j.jbtep.2011.02.008
发表时间：
2011-09-01
影响因子：
1.8
作者：
Houben, Katrijn
通讯作者：
Houben, Katrijn
影响因子：
5.7
作者：
Maldjian, JA;Laurienti, PJ;Burdette, JH
通讯作者：
Burdette, JH
影响因子：
4.2
作者：
Nederkoorn, Chantal;Houben, Katrijn;Jansen, Anita
通讯作者：
Jansen, Anita