Food Cues, Stress, Motivation for Highly Palatable Foods and Weight Gain

描述（由申请人提供）：肥胖是一种全球流行病，大大增加了慢性疾病的负担。过量食用高适口性（HP）食物，特别是在无处不在的食物提示环境和应激生活事件的背景下，已知会促进HP食物渴望，摄入和体重增加，但这些影响背后的差异生物行为机制尚不清楚。使用一种新的实验范式，有希望的初步结果表明，短暂暴露于食物线索和情绪压力增加的动机和摄入量的HP零食在实验室中，更是超重（OW/OB）比瘦（LN）的个人。此外，OW/OB个体在食物提示和应激暴露期间表现出改变的生物应激和代谢状态，并具有不同的生物行为反应，这些反应预测了HP食物渴望和摄入。在这些结果的基础上，我们提出了一项为期5年的实验研究，在健康男性和女性中进行了为期2年的纵向随访，这些男性和女性根据瘦度分类（体重指数：BMI<25），超重（BMI=25-29.9）和肥胖I级（BMI=30-35）组来检验食物提示和压力将增加HP食物渴望和摄入的假设，更高的BMI相关的代谢和应激系统适应将预测HP食物动机和摄入，这反过来将促进未来的体重增加和肥胖。具体目标是：（1）检查暴露于食物线索和压力与中性放松线索是否差异性地增加HP食物渴望、进食地形、情绪、饥饿并改变生理和生化反应，以及变化是否在BMI组之间变化;（2）评估每种条件下HP食物摄入的差异性增加以及其是否作为BMI组的函数而变化;（3）确定HP食物渴望、情绪、饥饿、生理和代谢反应是否预测每种情况下HP食物摄入的进食地形测量、卡路里和重量;（4）评估压力和食物线索诱导的HP食物渴望、摄入和实验室反应是否可预测食物动机，饮食摄入量和体重增加在2年的随访期;和（5）探索的累积压力，饮食模式，和体力活动的关键个体差异变量的压力和线索相关的反应和食物摄入量在实验室和HP的食物摄入的动机在两年的随访期的影响。该项目的成功完成将导致在实验室中建立HP食物渴望和摄入模型的创新和有效方法，该方法可用于测试新的干预策略，以降低高水平的食物动机，暴饮暴食和肥胖风险。

DESCRIPTION (provided by applicant): Obesity is a global epidemic that greatly increases chronic disease burden. Overeating of highly palatable (HP) foods, especially in the ubiquitous food cue environment and in the context of stressful life events, are known to promote HP food craving, intake and weight gain, but the differential biobehavioral mechanisms underlying these effects is unclear. Using a novel experimental paradigm, promising preliminary results indicated that brief exposure to food cue and to emotional stress increases motivation for and intake of HP snack foods in the laboratory, more so in overweight (OW/OB) than in lean (LN) individuals. Furthermore, OW/OB individuals show altered biological stress and metabolic states with different biobehavioral responses during food cue and stress exposures which predict HP food craving and intake. On the basis of these results, we propose a 5-year experimental study with a prospective 2-year longitudinal follow-up in healthy men and women categorized on the basis of lean (body mass index: BMI<25), overweight (BMI=25-29.9) and obese Class I (BMI=30-35) groups to test the hypothesis that food cue and stress will increase HP food craving and intake, and higher BMI-related metabolic and stress system adaptations will predict HP food motivation and intake, which in turn, will promote future weight gain and obesity. The specific aims are: (1) to examine if exposure to food cue and to stress vs. neutral relaxing cues differentially increase HP food craving, eating topography, emotion, hunger and alters physiological and biochemical responses, and if changes vary across BMI groups; (2) to assess differential increases in HP food intake in each condition and whether it varies as a function of BMI group; (3) to identify whether HP food craving, emotion, hunger, physiological and metabolic responses is predictive of eating topography measures, calories and weight of HP food intake in each condition; (4) to assess whether stress- and food cue-induced HP food craving, intake and laboratory responses are predictive of food motivation, dietary intake and weight gain over the 2-year follow-up period; and (5) to explore the influence of key individual differences variables of cumulative stress, eating patterns, and physical activity on stress and cue-related responses and food intake in the laboratory and on motivation for HP food intake in the two-year follow-up period. Successful completion of the project will lead to an innovative and valid method to model of HP food craving and intake in the laboratory, which may be utilized for testing novel intervention strategies to decrease high levels of food motivation, overeating and obesity risk.