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

描述(申请人提供)：肥胖是一种全球性流行病，极大地增加了慢性疾病的负担。众所周知，过量食用适口性(HP)食物，特别是在无处不在的食物暗示环境和紧张的生活事件背景下，会促进HP食物的渴望、摄取和体重增加，但这些影响背后的不同生物行为机制尚不清楚。采用一种新的实验范式，有希望的初步结果表明，在实验室中，短暂暴露于食物线索和情绪压力会增加HP零食的动机和摄入量，超重(OW/OB)的人比瘦的(LN)的人更有动力。此外，OW/OB个体在食物提示和应激暴露期间表现出不同的生物行为反应的生物应激和代谢状态的改变，这预测了HP对食物的渴望和摄取。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，对健康的男性和女性进行为期2年的前瞻性纵向跟踪，按瘦(身体质量指数：BMI&lt；25)、超重(BMI=25-29.9)和肥胖I类(BMI=30-35)分组，以检验食物提示和压力将增加HP食物渴望和摄入量的假设，以及更高的BMI相关代谢和压力系统适应将预测HP食物的动机和摄入量，这反过来将促进未来的体重增加和肥胖。具体目的是：(1)检查暴露于食物线索和压力与中性放松线索是否会不同地增加HP食物渴望、进食地形、情绪、饥饿并改变不同BMI组的生理和生化反应；(2)评估每种情况下HP食物摄入量的不同增加，以及它是否随着BMI组的不同而变化；(3)确定HP食物渴望、情绪、饥饿、生理和代谢反应是否预测HP食物摄入量在每种条件下的饮食地形测量、卡路里和体重；(4)评估压力和食物提示引起的HP食物渴望、摄入和实验室反应是否可以预测两年随访期内的食物动机、饮食摄入量和体重增加；以及(5)探讨累积应激、饮食模式和体力活动等关键个体差异变量对压力和线索相关反应和实验室食物摄入的影响，以及在两年随访期内对HP食物摄入动机的影响。该项目的成功完成将带来一种创新和有效的方法来模拟幽门螺杆菌的食物渴望和摄入的实验室，这可能被用于测试新的干预策略，以降低高水平的食物动机，暴饮暴食和肥胖的风险。

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.