Carbine Kaylie A, Christensen Edward, LeCheminant James D, Bailey Bruce W, Tucker Larry A, Larson Michael J
Department of Psychology, Brigham Young University, Provo, Utah.
Department of Exercise Sciences, Brigham Young University, Provo, Utah.
Psychophysiology. 2017 Jul;54(7):982-997. doi: 10.1111/psyp.12860. Epub 2017 Mar 24.
Maintaining a healthy diet has important implications for physical and mental health. One factor that may influence diet and food consumption is inhibitory control-the ability to withhold a dominant response in order to correctly respond to environmental demands. We examined how N2 amplitude, an ERP that reflects inhibitory control processes, differed toward high- and low-calorie food stimuli and related to food intake. A total of 159 participants (81 female; M age = 23.5 years; SD = 7.6) completed two food-based go/no-go tasks (one with high-calorie and one with low-calorie food pictures as no-go stimuli) while N2 amplitude was recorded. Participants recorded food intake using the Automated Self-Administered 24-hour Dietary Recall system. Inhibiting responses toward high-calorie stimuli elicited a larger (i.e., more negative) no-go N2 amplitude; inhibiting responses toward low-calorie stimuli elicited a smaller no-go N2 amplitude. Participants were more accurate during the high-calorie than low-calorie task, but took longer to respond on go trials toward high-calorie rather than low-calorie stimuli. When controlling for age, gender, and BMI, larger high-calorie N2 difference amplitude predicted lower caloric intake (β = 0.17); low-calorie N2 difference amplitude was not related to caloric intake (β = -0.03). Exploratory analyses revealed larger high-calorie N2 difference amplitude predicted carbohydrate intake (β = 0.22), but not protein (β = 0.08) or fat (β = 0.11) intake. Results suggest that withholding responses from high-calorie foods requires increased recruitment of inhibitory control processes, which may be necessary to regulate food consumption, particularly for foods high in calories and carbohydrates.
保持健康的饮食对身心健康具有重要意义。一个可能影响饮食和食物消费的因素是抑制控制——即抑制主导反应以便正确应对环境需求的能力。我们研究了N2波幅（一种反映抑制控制过程的事件相关电位）对高热量和低热量食物刺激的反应有何不同，以及它与食物摄入量的关系。共有159名参与者（81名女性；平均年龄 = 23.5岁；标准差 = 7.6）完成了两项基于食物的“停止信号”任务（一项以高热量食物图片作为停止信号刺激，另一项以低热量食物图片作为停止信号刺激），同时记录N2波幅。参与者使用自动自填式24小时饮食回忆系统记录食物摄入量。抑制对高热量刺激的反应会引发更大（即更负）的停止信号N2波幅；抑制对低热量刺激的反应会引发较小的停止信号N2波幅。在高热量任务中，参与者比在低热量任务中更准确，但在对高热量刺激的“执行”试验中做出反应的时间比低热量刺激更长。在控制年龄、性别和体重指数后，更大的高热量N2差异波幅预测热量摄入量更低（β = 0.17）；低热量N2差异波幅与热量摄入量无关（β = -0.03）。探索性分析显示，更大的高热量N2差异波幅预测碳水化合物摄入量（β = 0.22），但与蛋白质摄入量（β = 0.08）或脂肪摄入量（β = 0.11）无关。结果表明，抑制对高热量食物的反应需要更多地调动抑制控制过程，这可能是调节食物消费所必需的，尤其是对于高热量和高碳水化合物的食物。
