Kinesiology Department, California Polytechnic State University, San Luis Obispo, California, USA.
Obesity (Silver Spring). 2011 Jan;19(1):69-73. doi: 10.1038/oby.2010.138. Epub 2010 Jun 10.
Much attention has been paid to the behavioral characteristics of successful weight loss maintenance, but less is known about the cognitive processes that underlie this process. The purpose of this study was to investigate cognitive interference from food-related cues in long-term weight loss maintainers (WLM; N = 15) as compared with normal weight (NW; N = 19) and obese (OB; N = 14) controls. A Food Stroop paradigm was used to determine whether successful WLM differed from controls in both the speed and accuracy of color naming words for low-calorie and high-calorie foods. A significant group × condition interaction for reaction time was observed (P = 0.04). In post hoc analyses, no significant differences in reaction time across the three groups were observed for the low-calorie foods (P = 0.66). However, for the high-calorie foods, WLM showed a significantly slower reaction time than the NW (0.04) and OB (0.009) groups (885 ± 17.6, 834 ± 15.8, 816 ± 18.3 ms, respectively). No significant group differences were seen for number of correct trials in 45 s (P = 0.12). The differential interference among WLM did not appear to generalize to other types of distracters (i.e., nonfood). Overall, findings from this study suggest that WLM differ from OB and NW controls in their cognitive responses to high-calorie food cues. Future research is needed to better understand why this bias exists and whether and how interventions can change cognitive processes to better facilitate long-term weight control.
人们对成功的体重维持者的行为特征给予了很多关注，但对于支持这一过程的认知过程却知之甚少。本研究的目的是调查长期体重维持者（WLM；N=15）与正常体重（NW；N=19）和肥胖（OB；N=14）对照组相比，对与食物相关的线索的认知干扰。采用食物 Stroop 范式来确定成功的 WLM 在低热量和高热量食物的颜色命名词的速度和准确性方面是否与对照组不同。反应时的组间条件交互作用具有统计学意义（P=0.04）。在事后分析中，对于低热量食物，三个组的反应时没有显著差异（P=0.66）。然而，对于高热量食物，WLM 的反应时间明显慢于 NW（0.04）和 OB（0.009）组（分别为 885±17.6、834±15.8、816±18.3ms）。在 45 秒内正确试验的次数没有明显的组间差异（P=0.12）。WLM 的差异干扰似乎不会推广到其他类型的干扰物（即非食物）。总的来说，这项研究的结果表明，WLM 在对高热量食物线索的认知反应上与 OB 和 NW 对照组不同。需要进一步的研究来更好地理解为什么存在这种偏见，以及干预措施是否可以改变认知过程，以更好地促进长期体重控制。
