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

项目总结 现在美国人饮食中主要的卡路里来源是超加工食品，这些食品包括 主要是廉价的工业来源的饮食能量和营养素加上添加剂。UP食物能够 在大脑中触发类似上瘾的变化，并与物质使用指标密切相关 紊乱(SUD)，包括一种不断升级的强迫摄入模式，即使在阴性的情况下也会发生 后果。Up食物引发戒断的能力在人类中几乎没有得到研究，尽管 令人信服的动物模型证据。在SUD中的戒断是以厌恶的身体出现为标志的， 认知和情感症状与物质相关线索的动机显著增加 长期吸毒者的禁欲。如果UP食物能够引发类似的反应，厌恶的戒断 症状和对增加食物暗示的激励性增强可能是饮食的一个重大障碍 变化和一个新的干预目标。研究减少食物摄入量是否会导致戒断 也可以为正在进行的关于UP食物是否会上瘾的科学辩论提供信息，这对 具有一定的理论和实践意义。我们在此应用程序中的总体目标是确定一个 减少UP的食物摄入量：1)导致戒断症状，2)增加UP的激励性显著 食物暗示，如果是这样的话，这些因素是否会破坏低饮食的维持。我们将实现我们的目标 目标通过在200名高危个体中使用受试者内设计来测试以下特定目标： 目的1：研究厌恶的身体、认知和情感戒断症状是否会出现 与热量等量的高热量饮食相比，对食物摄入量减少的反应，以及是否 这预示着无法维持较低水平的饮食。H1a：减少食物摄入量会导致身体上的厌恶， 认知和情感性戒断症状，如1)生态瞬间评估(EMA)所示 报告厌恶的戒断症状，以及2)心率反应性和实验室内的主观痛苦 压力源。H1B：反常停止进食的症状预示着更多的食物摄入和更高的血液 饮食维持期间的血糖水平。 目的2：研究向上食物暗示的激励性显著程度是否随着 减少食物摄入量，以及这是否预示着无法维持低饮食。H2 A：向上减少 食物摄入量将导致UP食物暗示的激励性显著增加，正如EMA关于UP的报告所表明的那样 食物渴望，2)在模拟快餐店的心率反应性和主观渴望，3)注意力 对向上食物的偏向，以及4)对向上食物暗示的更大的与奖励相关的神经反应。H_2B：增加 向上食物暗示的激励性突出将预测更多的食物摄入量和更高的血糖水平 在饮食维持期间。

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.