Neuroscience Center, Brigham Young University, Provo, UT, 84602, USA.
Department of Psychology, California State University Dominguez Hills, Carson, CA, 90747, USA.
Appetite. 2022 Jun 1;173:105994. doi: 10.1016/j.appet.2022.105994. Epub 2022 Mar 3.
The intake of sugar-sweetened beverages (SSB) may detrimentally influence health outcomes. Drinking less soda may help manage SSB consumption, as soft drinks are a top contributor to SSB intake. One cognitive factor that may influence soda consumption is inhibitory control, or the ability to withhold a dominant response in order to correctly respond to one's environment. Increased inhibitory control plays a role in decreasing consumption of high-calorie foods and strengthening inhibitory control may help individuals manage their food intake. However, neural response to soda beverages versus traditional non-sweetened beverages, such as water, and how it relates to soda consumption is unknown. In a sample of 116 healthy individuals (M = 20.56; SD = 2.08; 47.4% female), we measured soda consumption and tested event-related potential (ERP) measures of inhibitory control, including the N2 and P3 components, during soda-specific and neutral comparison go/no-go tasks. Female participants consumed less soda on average than males, and as participants got older, they consumed less soda. Participants showed faster response times and higher accuracy on the soda-specific go/no-go task compared to the neutral go/no-go task. ERP results indicated inhibitory control was greater when individuals withheld dominant responses to soda stimuli rather than neutral stimuli. Neither N2 no-go amplitude on the soda-specific go/no-go task nor P3 no-go amplitude on the soda-specific task predicted measures of soda intake. Results suggest greater inhibitory control resources are required when withholding responses to soda beverages compared to neutral stimuli, but inhibitory control ERPs did not predict day-to-day soda intake.
摄入含糖饮料（SSB）可能对健康结果产生不利影响。少喝苏打水可能有助于控制 SSB 的摄入量，因为软饮料是 SSB 摄入量的最大贡献者。可能影响苏打水消费的认知因素是抑制控制，即抑制主导反应以正确响应环境的能力。增加抑制控制在减少高热量食物的消耗方面起着作用，增强抑制控制可能有助于个体控制食物摄入。然而，与苏打饮料相比，人们对传统非甜饮料（如水）的神经反应以及与苏打饮料消费的关系尚不清楚。在 116 名健康个体（M=20.56；SD=2.08；47.4%为女性）的样本中，我们测量了苏打水的摄入量，并测试了与抑制控制相关的事件相关电位（ERP）测量，包括 N2 和 P3 成分，在苏打水特异性和中性比较 Go/No-Go 任务中。女性参与者平均比男性参与者摄入的苏打水少，随着参与者年龄的增长，他们摄入的苏打水也越少。参与者在苏打水特异性 Go/No-Go 任务中的反应时间更快，准确率更高，而在中性 Go/No-Go 任务中则更低。ERP 结果表明，当个体抑制对苏打水刺激而不是中性刺激的主导反应时，抑制控制就越大。无论是在苏打水特异性 Go/No-Go 任务中的 N2 无 Go 波幅度还是在苏打水特异性任务中的 P3 无 Go 波幅度都不能预测苏打水摄入量的测量值。结果表明，与中性刺激相比，抑制对苏打饮料的反应需要更多的抑制控制资源，但抑制控制 ERP 并未预测日常苏打水的摄入量。
