Habituation to food as a risk factor for pediatric obesity

食物习惯是儿童肥胖的危险因素

• 批准号: 9039047
• 负责人: Leonard H Epstein
• 金额: $ 58.52万
• 依托单位: STATE UNIVERSITY OF NEW YORK AT BUFFALO
• 依托单位国家: 美国
• 财政年份: 2012
• 资助国家: 美国
• 起止时间: 2012-05-01 至 2018-04-30
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/9039047
• 关键词: 10 year old; Adult; Behavioral; Body fat; Body mass index; Calories; Characteristics; Child; Cues; Data; Development; Education; Energy Intake; Energy Metabolism; Ethnic Origin; Food; Gender; Goals; Individual Differences; Measures; Modeling; Nature; Nervous system structure; Obesity; Overweight; Phenotype; Physical activity; Physiological; Property; Risk Factors; Salivary; Savory; Sensory; Stimulus; System; Taste Perception; Testing; Time; Weight; Weight Gain; Youth; base; behavioral habituation; design; eating in absence of hunger; energy balance; habituation; obesity in children; peer; prospective; response; saliva secretion

DESCRIPTION (provided by applicant): Obesity develops due to positive energy balance, when energy intake exceeds energy expenditure. One factor that may influence energy intake is individual differences in the rate of habituation to food. The rates of salivary habituation or habituation of behavioral responding for food predict energy intake, with slower habituation related to greater energy intake. We have shown overweight or obese youth and adults habituate slower to repeated food cues than leaner youth and adults, but it is not known whether this is a result of being overweight, or whether slower habituation is a risk factor for zBMI gain. This can only be tested using prospective designs in which children who differ in their rate of habituation are studied prospectively to evaluate risk factors for zBMI increases. The goal of this application is to study individual differences in habituation of behavioral responding for food and salivary habituation as risk factors for zBMI and body fat changes over a three year period in 200 8 to 10 year-old non-overweight children. Mixed effects regression models will be used to study whether aggregate measures of baseline salivary habituation and/or habituation of behavioral responding for food (Specific Aim 1) or habituation to foods that differ on basic taste characteristics (sweet, savory, salty, Specific Aim 1a) are independent predictors of trajectories of zBMI and body fat, to assess the relationship between habituation of behavioral responding for food or salivary habituation and energy intake (Specific Aim 2), to assess developmental trajectories in habituation over time (Specific Aim 3), to test the relationship between reflexive, physiological (salivation) and behavioral (responding for food) measures of habituation (Specific Aim 4), and assess whether relative reinforcing value of food and eating in the absence of hunger are risk factors for child zBMI gain (Specific Aim 5).

描述（由申请人提供）：当能量摄入超过能量消耗时，由于能量正平衡而产生肥胖。可能影响能量摄入的一个因素是对食物的适应速度的个体差异。唾液习惯率或对食物行为反应的习惯率预测能量摄入，较慢的习惯率与更多的能量摄入有关。我们已经表明，超重或肥胖的青少年和成年人对重复的食物提示的适应速度比瘦弱的青少年和成年人慢，但尚不清楚这是超重的结果，还是慢的适应速度是zBMI增加的一个风险因素。这只能通过前瞻性设计进行测试，在前瞻性设计中，对习惯率不同的儿童进行研究，以评估zBMI增加的风险因素。本应用程序的目的是研究200名8至10岁非超重儿童在三年时间内对食物和唾液习惯行为反应的习惯个体差异作为zBMI和体脂变化的危险因素。混合效应回归模型将用于研究基线唾液习惯化和/或对食物行为反应的习惯化（特定目标1）或对基本味道特征不同的食物的习惯化（甜、咸、咸、特定目标1a）的总体测量是否为zBMI和体脂轨迹的独立预测因子，以评估食物行为反应的习惯化或唾液习惯化与能量摄入之间的关系（特定目标2）。评估习惯化的发展轨迹（特定目标3），测试习惯化的反射性、生理（流涎）和行为（对食物的反应）测量之间的关系（特定目标4），并评估食物的相对强化价值和在没有饥饿的情况下进食是否是儿童zBMI增加的危险因素（特定目标5）。

项目成果

Reducing relative food reinforcement in infants by an enriched music experience.

• DOI: 10.1002/oby.21427
• 发表时间: 2016-04
• 期刊: Obesity (Silver Spring, Md.)
• 作者: Kong KL;Eiden RD;Feda DM;Stier CL;Fletcher KD;Woodworth EM;Paluch RA;Epstein LH
• 通讯作者: Epstein LH

Taste and food reinforcement in non-overweight youth.

• DOI: 10.1016/j.appet.2015.04.050
• 发表时间: 2015-08
• 期刊: Appetite
• 影响因子: 5.4
• 作者: Epstein LH;Carr KA;Scheid JL;Gebre E;O'Brien A;Paluch RA;Temple JL
• 通讯作者: Temple JL

Food reinforcement during infancy.

婴儿期的食物强化。

• DOI: 10.1016/j.ypmed.2016.06.031
• 发表时间: 2016
• 期刊: Preventive medicine
• 影响因子: 5.1
• 作者: Kong,KaiLing;Epstein,LeonardH
• 通讯作者: Epstein,LeonardH