A Biopsychobehavioral Investigation of Withdrawal from Ultra-Processed Food in Humans

人类超加工食品戒断的生物心理行为研究

• 批准号: 10518910
• 负责人: Ashley Nicole Gearhardt
• 金额: $ 71.7万
• 依托单位: UNIVERSITY OF MICHIGAN AT ANN ARBOR
• 依托单位国家: 美国
• 财政年份: 2022
• 资助国家: 美国
• 起止时间: 2022-09-15 至 2027-06-30
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10518910
• 关键词: Abstinence; Adopted; Affective; Affective Symptoms; American diet; Animal Model; Blood Glucose; Brain; Calories; Carrots - dietary; Chronic; Clinical; Cognitive; Consumption; Cues; Development; Diet; Dietary Practices; Disease; Distress; Eating; Ecological momentary assessment; Elements; Engineering; Exhibits; Failure; Food; Goals; Heart Rate; Human; Ice Cream; Individual; Industrialization; Intake; Intervention; Investigation; Lead; Maintenance; Methods; Motivation; Neurobehavioral Manifestations; Nutrient; Obesity; Patient Self-Report; Pattern; Persons; Process; Public Health; Public Policy; Reporting; Research; Restaurants; Rewards; Rice; Risk; Science; Source; Substance Use Disorder; Symptoms; Testing; Time; Translational Research; Withdrawal; Withdrawal Symptom; Work; addiction; aged; associated symptom; attentional bias; base; biobehavior; clinically significant; cooking; craving; cue reactivity; design; dietary; effective intervention; experimental study; fast food; food consumption; food craving; high risk; mortality; novel; novel strategies; physical symptom; prospective; reduced food intake; relapse prediction; relating to nervous system; response; stress reactivity; stressor; success; symptom management

PROJECT SUMMARY The dominant source of calories in the American diet is now ultra-processed (UP) foods that are composed of mostly cheap industrial sources of dietary energy and nutrients plus additives. UP foods are capable of triggering addictive-like changes in the brain and are strongly associated with indicators of substance use disorders (SUD), including an escalating, compulsive pattern of intake that occurs despite negative consequences. The ability of UP foods to trigger withdrawal has received little study in humans, despite compelling animal model evidence. Withdrawal in SUD is marked by the emergence of aversive physical, cognitive and affective symptoms and increased motivational salience of substance-related cues during abstinence in chronic users. If UP foods are capable of triggering a similar response, aversive withdrawal symptoms and increased motivational salience to UP food cues may be a significant obstacle to dietary change and a novel intervention target. Investigating whether reducing UP food intake results in withdrawal could also inform the ongoing scientific debate of whether UP foods are addictive, which has important theoretical and practical implications. Our overall objectives in this application are to determine whether a reduction in UP food intake: 1) causes withdrawal symptoms, and 2) increases the motivational salience of UP food cues and, if so, whether these factors undermine maintenance of a low-UP diet. We will achieve our objectives by testing the following specific aims using a within-subject design in 200 high-risk individuals: Aim 1: To investigate whether aversive physical, cognitive, and affective withdrawal symptoms emerge in response to reduced UP food intake compared to a calorically equivalent high-UP diet, and whether this predicts failure to maintain a low-UP diet. H1a: Reducing UP food intake will result in aversive physical, cognitive, and affective withdrawal symptoms, as indicated by 1) Ecological Momentary Assessment (EMA) reports of aversive withdrawal symptoms, and 2) heart rate reactivity and subjective distress to an in-lab stressor. H1b: Aversive symptoms of UP food withdrawal will predict greater UP food intake and higher blood glucose levels during dietary maintenance. Aim 2: To investigate whether increased motivational salience of UP food cues emerges in response to reduced UP food intake, and whether this predicts failure to maintain a low-UP diet. H2a: Reducing UP food intake will result in increased motivational salience of UP food cues, as indicated by 1) EMA reports of UP food craving, 2) heart rate reactivity and subjective craving in a simulated fast-food restaurant, 3) attentional biases for UP foods, and 4) greater reward-related neural response to UP food cues. H2b: Increased motivational salience of UP food cues will predict greater UP food intake and higher blood glucose levels during dietary maintenance.

项目摘要 美国人饮食中的主要卡路里来源是超加工（UP）食品， 大多是廉价的工业来源的膳食能量和营养素加上添加剂。UP食品能够 引发大脑中类似成瘾的变化，并与物质使用的指标密切相关 疾病（SUD），包括一个逐步升级，强迫性的摄入模式，尽管发生负 后果UP食物引发戒断的能力在人类中几乎没有研究，尽管 令人信服的动物模型证据。SUD中的戒断症状表现为厌恶性身体反应的出现， 认知和情感症状以及物质相关线索的动机显著性增加 慢性使用者的禁欲。如果UP食品能够引发类似的反应，厌恶性戒断 症状和对UP食物线索的动机显著性增加可能是饮食的重大障碍， 变化和新的干预目标。调查减少UP食物摄入是否会导致戒断 也可以告知正在进行的科学辩论是否UP食品是上瘾的， 理论和实践意义。本申请的总体目标是确定 减少UP食物摄入：1）导致戒断症状，2）增加UP的动机突出性 食物线索，如果是这样，这些因素是否会破坏低UP饮食的维持。我们将实现我们的 通过在200名高风险个体中使用受试者内设计测试以下特定目标： 目的1：探讨是否会出现厌恶性的身体、认知和情感戒断症状 与热量相当的高UP饮食相比， 这预示着不能维持低UP饮食。H1a：减少UP食物摄入量将导致令人厌恶的身体， 认知和情感戒断症状，如1）生态瞬时评估（EMA）所示 厌恶性戒断症状的报告，和2）心率反应性和主观痛苦，以在实验室 压力源H1b：UP食物戒断的厌恶症状将预测更大的UP食物摄入量和更高的血液 饮食维持期间的葡萄糖水平。 目的2：研究UP食物线索的动机显著性是否会在对 减少UP食物摄入，以及这是否预示着不能维持低UP饮食。H2a：减少UP 食物摄入将导致UP食物线索的动机显著性增加，如1）EMA报告所示 食物渴望，2）心率反应性和主观渴望在一个模拟的快餐店，3）注意力 对UP食物的偏见，以及4）对UP食物线索的更大的奖励相关神经反应。H2b：增加 UP食物线索的动机显著性将预测更大的UP食物摄入量和更高的血糖水平 在饮食维持期间。