Effects of Processed Foods on Brain Reward Circuitry and Food Cue Learning
Stanford University
Summary
Examine if ultra-processed (UP) foods are more effective in activating reward, attention, and memory brain regions and in promoting food cue learning than minimally-processed foods. Assess individual differences in neurobehavioral responses to UP foods.
Description
Obesity is the second leading cause of premature death. Consumption of ultra-processed foods is theorized to be a key cause of obesity. Ultra-processed foods are formulations of cheap industrial sources of dietary energy and nutrients plus additives such as fat, sugar, and flavors that enhance acceptability of the foods. A cross-over experiment with overweight adults found that ad lib access to an ultra-processed diet for 2-weeks resulted in increased caloric intake (508 kcal/day) and more weight gain versus ad lib access to a minimally-processed diet matched for presented calories, energy de…
Eligibility
- Age range
- 13–15 years
- Sex
- All
- Healthy volunteers
- Not specified
Inclusion Criteria: * female and male adolescents 13-15 years of age * age- and sex- adjusted zBMI scores between the 25th and 75th percentile * participant and their guardian must be able to read and speak English to gather valid consent Exclusion Criteria: * current eating disorders or other major psychiatric disorders (e.g., depression, bipolar, schizophrenia, substance use disorder) * fMRI contra-indicators (e.g., metal implants, braces, claustrophobia, pregnancy) * serious medical problems (e.g., Type 2 diabetes, cancer) * history of food allergies or restrictive dietary requirements (…
Location
- Stanford UniversityStanford, California