High reinforcing value of food is related to slow habituation to food.
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ABSTRACT: Background
The rate of habituation to food and reinforcing value of food are processes that are related to food intake and body weight. Reinforcing value of food provides an index of the motivation to eat, while habituation provides an index on how repeated presentations of food relate to reduced behavioral and physiological responses to that food.Objective
To investigate the relationship between habituation phenotypes to salty, sweet and savory foods and reinforcing value of those foods.Design
A sample of 229 8-12-year-old children at risk for obesity completed reinforcing value and habituation tasks for foods that varied in savory, sweet or salty tastes. Multivariate Group Based Trajectory Modeling was used to create four unique patterns of habitation to foods based on detailed 10 s epochs of responding for food over a 24 min task. Differences in reinforcing value of food were assessed for these habituation phenotypes.Results
Results showed a graded relationship between the overall habituation phenotypes and reinforcing value of food, as those with the relatively flat habituation phenotype found food more reinforcing than those with phenotypes that showed rapidly decelerating responding across all taste categories.Conclusions
Those who habituated slower found food more reinforcing than those with a rapid habituation phenotype. Implications of these phenotypes for understanding how habituation relates to food intake are discussed.
SUBMITTER: Epstein LH
PROVIDER: S-EPMC7484059 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Background and objectivesThe relative reinforcing value (RRV) of food is associated with increased energy intake and obesity and increases in RRV of food after repeated intake (sensitization) are related cross-sectionally and prospectively to higher BMI in adults. We examined the factors, such as delay discounting (DD), associated with sensitization of RRV to high energy density (HED) and low energy density (LED) food and how sensitization relates to zBMI in adolescents. We hypothesized that sensitization to HED food would be positively associated with zBMI, that sensitization to LED food would be negatively associated with zBMI, that DD would be associated with HED sensitization, and that LED sensitization and DD would moderate the relationships between HED sensitization and zBMI.Subjects and methodsA population-based sample of 207 adolescents without obesity, aged 12-14 years was studied from June 2016-March 2019. The RRV of LED and HED foods were measured before and after two weeks of daily consumption along with zBMI and other potential factors related to eating and weight, including dietary restraint, hunger, food liking, and delay discounting (DD). Hierarchical regression models were used to determine the associations between these factors and sensitization and zBMI. We also examined LED sensitization and DD as potential moderators of the relationship between sensitization and zBMI.ResultsAs hypothesized, dietary restraint and sensitization to HED food were associated with greater zBMI. Contrary to our original hypotheses, DD was not associated with sensitization, there was no relationship between sensitization to LED food and zBMI and neither LED sensitization or DD moderated the relationship between HED sensitization and zBMI.ConclusionsSensitization to repeated intake of HED food was associated with higher zBMI in adolescents without obesity. Sensitization may be a novel behavioral phenotype that may relate to overweight in youth.
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Project description:Objectives: This study determined whether a moderate- or high-dose exercise program increases exercise reinforcement. Increasing the relative reinforcing value of exercise (RRVexercise; i.e., incentive sensitization of exercise) may increase the usual physical activity (PA) participation. Preference and/or tolerance for the intensity of exercise was also assessed. Design: Sedentary men and women (body mass index, BMI: 25-35 kg/m2) were randomized into parallel exercise training groups expending either 300 (n = 18) or 600 (n = 18) kcal/exercise session, five sessions/week, for 12 weeks. Methods: The RRVexercise was determined by how much work was performed for exercise relative to a sedentary alternative in a progressive ratio schedule task. Preference and tolerance for exercise intensity were determined by questionnaire. Results: RRVexercise increased (P < 0.05) in both groups. Exercise reinforcement, defined as the amount of work completed for exercise without taking sedentary activity into account, increased (P < 0.01) in the 600 kcal group only. Preference and tolerance for exercise intensity increased (P < 0.01) in both groups, which predicted increases in RRVexercise. Conclusion: Expending 300 or 600 kcal, 5 days/week increases RRVexercise, while 600 kcal, 5 days/week may be needed to increase exercise reinforcement.
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Project description: Not available
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Project description:Background/objectivesCharacterizing behavioral phenotypes that predict increased zBMI gain during adolescence could identify novel intervention targets and prevent the development of obesity. The purpose of this study was to determine if sensitization of the relative reinforcing value (RRV) of high (HED) or low energy density (LED) foods predicts adolescent weight gain trajectories. A secondary aim was to test the hypothesis that relationships between sensitization of the RRV of food and weight change are moderated by delay discounting (DD).Subjects/methodsWe conducted a prospective, longitudinal cohort study in 201 boys and girls with an average zBMI of 0.4, who began the study between the ages of 12 and 14 years and completed the study 2 years later. Participants completed five laboratory visits where the RRV of HED and LED, and DD were assessed at a baseline (visits 1, 2, and 4) and then RRV was measured again after participants consumed a portion of the same HED and LED food for 2 weeks (visits 3 and 5; order counterbalanced). Increases (>1) in the RRV from baseline to post-daily intake were categorized as "sensitization" and decreases (≤1) were categorized as "satiation." Participants returned to the laboratory for follow-up visits at 6, 15, and 24 months to have height and weight taken and to complete additional assessments.ResultsSensitization to HED food was associated with a greater zBMI change over time (β = 0.0070; p = 0.035). There was no impact of sensitization to LED food or interaction between sensitization to HED and LED food on zBMI change and no moderation of DD on the relationship between HED sensitization and zBMI change (all p > 0.05).ConclusionOur prior work showed that sensitization to HED food is cross-sectionally associated with greater zBMI. This study extends this work by demonstrating that sensitization to HED food prospectively predicts increased zBMI gain over time in adolescents without obesity. Future studies should determine if sensitization can be modified or reduced through behavioral intervention.Trial registrationClinicaltrials.gov: NCT04027608.
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Project description:BackgroundHabituation is a form of learning in which repeated exposure to a stimulus leads to a decrease in responding. Eating involves repeated presentation of the same food stimulus in a meal, and habituation is reliably observed within a meal such that faster rates of habituation are associated with less energy intake. It is possible that repeated presentation of the same food over days will lead to long-term habituation, such that subjects habituate to foods repeated over meals. However, no research on long-term habituation to food in humans has been conducted.ObjectiveThe current study was designed to assess long-term habituation in 16 obese and 16 nonobese premenopausal women.DesignObese and nonobese women (aged 20-50 y) were randomly assigned to receive a macaroni and cheese meal presented 5 times, either daily for 1 wk or once per week for 5 wk.ResultsIn both obese and nonobese women, daily presentation of food resulted in faster habituation and less energy intake than did once-weekly presentation of food.ConclusionsLong-term habituation was observed when the same food was presented at daily meals but not when presented once weekly for 5 wk. These results provide the first evidence of long-term habituation to food in women and show that memory of food over daily meals can increase the rate of habituation and reduce energy intake. This trial was registered at clinicaltrials.gov as NCT01208870.
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