Department of Psychiatry and Behavioral Sciences, Stanford University, 401 Quarry Road, Stanford, CA, 94305, USA.
Oregon Research Institute, 1776 Millrace Drive, Eugene, OR, 97403, USA.
Behav Res Ther. 2022 Nov;158:104183. doi: 10.1016/j.brat.2022.104183. Epub 2022 Aug 29.
Elevated brain reward and attention region response, and weaker inhibitory region response to high-calorie foods has predicted future weight gain, suggesting that an intervention that reduces reward and attention region response and increases inhibitory region response to such foods might reduce overeating. We conducted a randomized controlled trial to test whether a multi-faceted food response and attention training protocol with personalized high- and low-calorie food images would reduce body fat and valuation and reward region response to high-calorie foods compared to a placebo control training protocol with non-food images in an effort to replicate findings from two past trials. Participants were community-recruited adults with overweight/obesity (N = 179; M age = 27.7 ± 7.0) who completed assessments at pretest, posttest, 3-month, 6-month, and 12-month follow-ups. Participants randomized to the food response inhibition and attention training showed significantly greater increases in palatability ratings of low-calorie foods than controls (d = 0.27) at posttest, but did not show body fat loss, reductions in palatability ratings and monetary valuation, or reward region response, to high-calorie foods. The lack of expected effects appears to be related to weaker learning compared to the learning in past trials, potentially because we used more heterogenous high-calorie and low-calorie food images in the present training.
大脑奖励和注意力区域对高热量食物的反应升高，对高热量食物的抑制区域反应减弱，这预示着未来会体重增加，这表明减少奖励和注意力区域对这些食物的反应，增加对这些食物的抑制区域反应的干预措施可能会减少暴饮暴食。我们进行了一项随机对照试验，以测试多方面的食物反应和注意力训练方案，该方案使用个性化的高热量和低热量食物图像，与使用非食物图像的安慰剂对照训练方案相比，是否会降低体脂和对高热量食物的评价和奖励区域反应，以复制过去两项试验的发现。参与者为社区招募的超重/肥胖成年人（N=179；M 年龄=27.7±7.0），他们在预测试、后测试、3 个月、6 个月和 12 个月的随访中完成了评估。与对照组相比，接受食物反应抑制和注意力训练的参与者在试验后对低热量食物的美味评分显著增加（d=0.27），但没有出现体脂减少、对高热量食物的美味评分和货币价值降低或奖励区域反应。缺乏预期效果似乎与过去试验中的学习相比，学习能力较弱有关，这可能是因为我们在当前的训练中使用了更多异质的高热量和低热量食物图像。
