Ultra-processed food reward: neural and metabolic factors

超加工食品的奖励：神经和代谢因素

• 批准号: 10586928
• 负责人: Alexandra Gold DiFeliceantonio
• 金额: $ 43.02万
• 依托单位: VIRGINIA POLYTECHNIC INST AND ST UNIV
• 依托单位国家: 美国
• 财政年份: 2023
• 资助国家: 美国
• 起止时间: 2023-02-01 至 2028-01-31
• 项目状态: 未结题
• 来源: https://reporter.nih.gov/project-details/10586928
• 关键词: Affect; Area; Automobile Driving; Behavioral; Brain; Brain region; Calories; Carbohydrates; Cardiovascular Diseases; Cephalic; Confounding Factors (Epidemiology); Consumption; Corpus striatum structure; Cues; Data; Disease; Dopamine; Energy Metabolism; Energy-Generating Resources; Fiber; Food; Food Processing; Food Supply; Formulation; Fortified Food; Functional Magnetic Resonance Imaging; Future; Glucose; Glycemic Index; Goals; Health; Human; Hyperphagia; Incidence; Individual; Individual Differences; Industrialization; Infusion procedures; Intake; Intervention; Learning; Link; Machine Learning; Macronutrients Nutrition; Malignant Neoplasms; Measures; Metabolic; Metabolic dysfunction; Metabolism; Modeling; Modernization; Motivation; Neurobiology; Non-Insulin-Dependent Diabetes Mellitus; Nutrient; Nutrient availability; Obesity; Outcome; Pharmaceutical Preparations; Phase; Physiological; Physiology; Predisposition; Process; Property; Psychological reinforcement; Recording of previous events; Reducing diet; Research; Rewards; Rodent; Role; Signal Transduction; Source; Speed; Surface; System; Testing; Time; Weight Gain; abuse liability; addiction; behavior measurement; blood oxygenation level dependent response; burden of illness; conditioning; density; dietary guidelines; drug of abuse; drug quality; energy density; experimental study; food consumption; food environment; improved; innovation; metabolic rate; mortality; neural; neurobiological mechanism; nutrient absorption; oxidation; predictive modeling; preventable death; response

PROJECT SUMMARY The food environment has changed dramatically and rapidly in the last 50 years. A glance around any grocery store will demonstrate that ultra-processed foods, defined as industrial formulations of sources of energy, nutrients, and additives have come to dominate the food supply. In fact, ultra-processed foods now make up around 58% of total calories consumed in the US. Ultra-processed food consumption has been linked with various forms of cancer, increased cardiovascular disease, and increased all-cause mortality. Therefore, basic understanding of the mechanisms that drive consumption of ultra-processed foods must keep pace with their increasing availability and expanding percentage of the US food supply. The long-term goals of this research are to identify specific properties of ultra-processed foods that support their consumption, the physiological and neurobiological mechanisms they exploit to affect activity in brain reward systems, and the individual factors that drive susceptibility to overconsumption so they can be later targeted for intervention. Our central hypothesis is that ultra-processed foods are enriched in rapidly useable calories, which enhances reward related brain activity to those specific foods (and associated cues and flavors) and renders them more reinforcing. To this end, in Aim 1, we will parametrically vary the speed of nutrient availability and assess brain response to calorie predictive flavors and measure the rewarding properties of those flavors. In Aim 2, by varying the level of processing in foods, while controlling for caloric density and macronutrient profiles, we will directly assess the specific role of food processing on the time course of the metabolic response to consumption and its relation to brain activity and food value. We will use data collected in both aims to create predictive models that will allow us to pinpoint key factors, both within the individual and within the food, that drive food reward. To our knowledge, this proposal is one of the few to assess processing as a key factor, while controlling for other confounding variables such as energy density and macronutrient content. By combining this with an innovative analysis approach we will have a unique opportunity for generating a data driven assessment of key factors in ultra-processed food reward. The data generated in support of this proposal have high potential significance in that they could provide key evidence needed for changing dietary guidelines with the ultimate goal of reducing diet-related mortality and disease.

项目摘要 在过去的50年中，食品环境发生了巨大变化。浏览任何杂货店 商店将证明，超级加工的食品被定义为能源的工业配方， 营养和添加剂已经占据了粮食供应。实际上，超级加工的食物现在可以弥补 在美国消耗的总卡路里约有58％。超级加工的食物消费与 各种形式的癌症，心血管疾病增加以及全因死亡率增加。因此，基本 了解驱动消耗超级加工食品的机制必须与他们的步伐保持同步 增加了美国粮食供应百分比的增加。这项研究的长期目标 确定支持其消费，生理和生理和 他们利用的神经生物学机制会影响大脑奖励系统的活动和个体因素 这种推动了过度消费的敏感性，因此可以将其作为干预的目标。我们的中心 假设是，超级加工的食物富含可快速使用的卡路里，从而增强了奖励 将大脑活动与这些特定食物（以及相关的提示和口味）相关，并使它们更多 加强。为此，在AIM 1中，我们将参数改变养分的速度并评估大脑 对卡路里预测口味的反应并测量这些口味的奖励特性。在AIM 2中，由 改变食物的加工水平，同时控制热量密度和大量营养素曲线，我们将 直接评估食物加工在代谢反应的时间过程中的具体作用 消费及其与大脑活动和食物价值的关系。我们将在两个目的中使用收集的数据来创建 预测模型将使我们能够指出个人内部和食物内部的关键因素， 开车奖励食物。据我们所知，该提案是为数不多的评估处理作为关键因素的之一， 同时控制其他混杂变量，例如能量密度和大量营养素含量。经过 将其与创新分析方法相结合，我们将有一个独特的机会来生成数据 超级处理食品奖励中关键因素的驱动评估。为支持此而生成的数据 提案具有很高的潜在意义，因为它们可以提供改变饮食的关键证据 指南的最终目的是降低饮食相关的死亡率和疾病。