CARBOHYDRATE CRAVING: BEHAVIOR/PSYCHOBIOLOGICAL FEATURES

描述(摘自调查摘要)：肥胖是一种严重的健康问题 这个问题在今天的美国已经达到了流行的程度。肥胖女性 死亡风险比苗条的同龄人高60%-120% 即使是轻微超重也会增加发病和死亡的风险。许多 超重的人将他们的体重管理问题归因于不可抗拒的 当感觉烦躁时，强烈要求吃高碳水化合物(CHO)零食。这些 所谓的“碳水化合物”(Cho)“渴望者”报告称，他们在进食后情绪高涨。 富含巧克力的食物。Cho渴望获得了程序性研究的关注 但方法论和概念上的困难导致了对 现象要消散。目前，人们对是否应该 甚至存在着对Cho的渴望现象。尽管如此，Cho-Craving概念 继续被肥胖研究人员广泛使用，并收到了巨大的 得到了公众的认可。在现实中，Cho渴望的构造还没有 需要系统地进行验证。研究1将确定这种现象是否 Cho的偏好是否可以客观地证明，作为Cho的追求者 声称，自我管理的CHO可以驱散负面情绪。六十微微到 报告过度摄入高脂饮食的中度超重女性 零食将在物质自我管理范式中进行测试。我们的目标是 看看当它们被诱导成一个蛋白质时，是否系统地更喜欢CHO而不是蛋白质 烦躁不安的情绪，让你在新奇口味和卡路里匹配之间做出选择 饮料，对其营养成分的信息视而不见。这 研究还将测试摄入Cho是否会改善情绪和认知能力 自称对赵氏有渴望的人的表现，以及收益是否更大 当CHO被选中并自我管理时，而不是 实验者--给药。研究2将比较Cho Crawers和体重匹配 控制他们对CHO饮料的胰岛素、色氨酸和瘦素的反应， 以及他们的II型糖尿病家族史。结果将表明 Cho饥饿者是否表现出糖尿病和陈述性疾病家族患病率的增加 胰岛素抵抗的证据和预期上升的钝化 摄入CHO后的色氨酸比值和瘦素浓度。

DESCRIPTION (adapted from investigator's abstract): Obesity is a serious health problem that has reached epidemic proportions in the U.S. today. Obese women have 60-120 percent greater risk of death than their leaner counterparts and even mild overweight heightens the risk of morbidity and mortality. Many overweight people attribute their weight management problems to an irresistible urge to consume high-carbohydrate (CHO) snacks when feeling dysphoric. These so-called "carbohydrate (CHO) "cravers" report mood elevation after eating foods rich in CHO. CHO craving garnered programmatic research attention in the 1980s, but methodological and conceptual difficulties led research on the phenomenon to dissipate. Currently, there is disagreement about whether the phenomenon of CHO craving even exists. Despite this, the CHO-craving concept continues to be widely used by obesity researchers and receives tremendous endorsement by the lay public. In reality, the CHO craving construct has yet to be systematically validated. Study 1 will determine whether the phenomenon of CHO preference can be objectively demonstrated and whether, as CHO-cravers claim, self-administering CHO dispels negative moods. Sixty mildly to moderately overweight females who report excessive consumption of high-CHO snacks will be tested in a substance self-administration paradigm. The aim is to see whether they systematically prefer CHO to protein when induced into a dysphoric mood, given a choice between novel taste and calorie-matched beverages, and blinded to information about their nutrient composition. This study will also test whether CHO intake improves the mood and cognitive performance of self-professed CHO cravers, and whether benefits are greater when CHO are chosen and self-administered, rather than experimenter-administered. Study 2 will compare CHO cravers and weight-matched controls on their insulin, tryptophan and leptin responses to the CHO beverage, as well as their familial history of Type II diabetes. Results will indicate whether CHO cravers show an increased family prevalence of diabetes and display evidence of insulin resistance and blunting of the expected rise in the tryptophan ratio and leptin concentration after CHO intake.