Eating without a nose: Olfactory dysfunction and sensory-specific satiety

Odor stimuli play an important role in the perception of food flavor. Olfactory dysfunction is thus likely to affect eating behavior. In the present study, we hypothesized that dysfunctional olfactory perception promotes sensory-specific satiety, a decrease in pleasure derived from a certain test food during and shortly after its consumption relative to other unconsumed control foods. A total of 34 hyposmic/anosmic participants were compared with 29 normosmic control participants. All participants repeatedly consumed a fixed portion of one and the same food item, a procedure known to induce sensory satiation. We found evidence for sensory-specific satiety (SSS) regardless of olfactory function. It thus appears that olfactory deficits have no major effect on SSS

The Effect of an Impulsive Personality on Overeating and Obesity: Current State of Affairs

The worldwide obesity epidemic brings with it health-related, psychological and social problems and consequently a dramatic increase in health costs. Something needs to be done to stop or even reverse this trend and psychological and environmental factors seem to be our best bet. One psychological factor with potential is impulsivity. Research in populations that typically overeat (the obese and Bulimia Nervosa patients), in populations that are typically impulsive (e.g. Attention Deficit Hyperactivity Disorder patients) and in healthy participants has indeed begun to indicate that impulsivity plays a role in the problem of overeating. However, more research including actual food intake and true experimental research is needed to conclude that impulsivity actually causes overeating in the short term and possibly overweight or even obesity in the long run

Can you learn to starve yourself? Inducing food avoidance in the laboratory

The restriction of energy intake is a central and persistent symptom of anorexia nervosa. Recent models of the disorder suggest that food restrictions are learned avoidance behaviours, which are acquired and maintained by classical and operant conditioning. The present study aims to test this learning model of food restriction. It in­ vestigates whether introducing negative consequences for the intake of tasty high-calorie food and introducing positive consequences for its avoidance can create food avoidance, increase fear of food, and decrease eating desires in healthy individuals. 104 women were randomly assigned to an experimental or control condition and completed an appetitive conditioning and avoidance learning task. While the experimental condition received money after avoiding the tasty high-calorie food item and heard an aversive sound after not avoiding food intake, the control condition never received these consequences. In the extinction phase, reward and punishment dis­ continued for both conditions. We measured avoidance frequency, mouse movements, fear, eating desires and stimulus liking. Participants in the experimental condition avoided the food more often than controls and showed increased fear, reduced eating desires and less liking for cues associated with food intake. These results support the notion that food avoidance behaviours, reduced eating desires and fear of food can be learned via classical and operant conditioning. Conditioning paradigms might be a useful tool to study the development and main­tenance of food restriction in anorexia nervosa

From lab to clinic:Extinction of cued cravings to reduce overeating

Food cue reactivity is a strong motivation to eat, even in the absence of hunger. Therefore, food cue reactivity might sabotage healthy eating, induce weight gain and impede weight loss or weight maintenance. Food cue reactivity can be learned via Pavlovian appetitive conditioning: It is easily acquired but the extinction of appetitive responding seems to be more challenging. Several properties of extinction make it fragile: extinction does not erase the original learning and extinction is context-dependent. These properties threaten full extinction and increase the risk of full relapse. Extinction procedures are discussed to reduce or prevent the occurrence of rapid reacquisition, spontaneous recovery, renewal and reinstatement after extinction. A translation to food cue exposure treatment is made and suggestions are provided, such as conducting the exposure in relevant contexts, using occasional reinforcement and targeting expectancy violation instead of habituation. A new hypothesis proposed here is that the adding of inhibition training to strengthen inhibition skills that reduce instrumental responding, might be beneficial to improve food cue exposure effects

Emotional Eating Is Not What You Think It Is and Emotional Eating Scales Do Not Measure What You Think They Measure

In eating research, it is common practice to group people into different eater types, such as emotional, external and restrained eaters. This categorization is generally based on scores on self-report questionnaires. However, recent studies have started to raise questions about the validity of such questionnaires. In the realm of emotional eating, a considerable number of studies, both in the lab and in naturalistic settings, fail to demonstrate increased food intake in emotional situations in self-described emotional eaters. The current paper provides a review of experimental and naturalistic studies investigating the relationships between self-reported emotional eater status, mood, and food consumption. It is concluded that emotional eating scales lack predictive and discriminative validity; they cannot be assumed to measure accurately what they intend to measure, namely increased food intake in response to negative emotions. The review is followed by a discussion of alternative interpretations of emotional eating scores that have been suggested in the past few years, i.e., concerned eating, uncontrolled eating, a tendency to attribute overeating to negative affect, and cue-reactive eating

Spectroscopic probe for in vivo measurement of raman signals

An optical probe is disclosed which is suitable for rapidly measuring Raman spectra in vivo. The probe is designed to minimize interfering Raman and fluorescence signals generated within the probe itself. In addition, the probe design is compact, making it particularly suited for use in confined spaces such as body cavities. In one embodiment, the probe is employed to detect tissue abnormalities such as cervical cancers and precancers.Board of Regents, University of Texas Syste

The predictive validity of Hammersmith Infant Neurological Examination versus Prechtl’s General Movement Assessment with the Motor Optimality Score on gross motor outcomes in high-risk infants at 12-15 months corrected age: a descriptive study

Health and Rehabilitation Sciences: Physiotherap

Food cue reactivity, obesity, and impulsivity:are they associated?

Heightened reactivity to food-associated cues and impulsive responding to these cues may be important contributors to the obesity epidemic. This article reviews the evidence for a role of food cue reactivity and impulsivity in food intake, body mass index, and weight-loss success. Inconsistencies in defining and measuring these constructs create difficulties in interpreting findings; however, evidence does support their role in obesity. The relationship between food cue reactivity and impulsivity may depend on the measurement used, but some studies have demonstrated that interactions between these constructs rather than direct effects are important in accounting for food intake pattern. Thus, multimodal assessment of both constructs is recommended. Future research would benefit from standardized definitions, measures, procedures, and reporting to enhance comparisons across studies. Implications for therapy are discussed and suggestions for further research are provided