Reducing reward responsivity and daily food desires in female dieters through domain-specific training

Better together: A systematic review of studies combining magnetic resonance imaging with ecological momentary assessment

Social neuroscientists often use magnetic resonance imaging (MRI) to understand the relationship between social experiences and their neural substrates. Although MRI is a powerful method, it has several limitations in the study of social experiences, first and foremost its low ecological validity. To address this limitation, researchers have conducted multimethod studies combining MRI with Ecological Momentary Assessment (EMA). However, there are no existing recommendations for best practices for conducting and reporting such studies. To address the absence of standards in the field, we conducted a systematic review of papers that combined the methods. A systematic search of peer-reviewed papers resulted in a pool of 11,558 articles. Inclusion criteria were studies in which participants completed (a) Structural or functional MRI and (b) an EMA protocol that included self-report. Seventy-one papers met inclusion criteria. The following review compares these studies based on several key parameters (e.g., sample size) with the aim of determining feasibility and current standards for design and reporting in the field. The review concludes with recommendations for future research. A special focus is given to the ways in which the two methods were combined analytically and suggestions for novel computational methods that could further advance the field of social neuroscience.

Brief training in regulation of craving reduces cigarette smoking

INTRODUCTION

Craving is an important contributing factor in cigarette smoking and has been added as a diagnostic criterion for addiction in the DSM-5. Cognitive-behavioral therapy and other treatments that incorporate craving regulation strategies reduce smoking and the likelihood of relapse. Although this finding suggests that the regulation of craving is an important mechanism underlying smoking cessation, whether targeted interventions that train smokers to regulate craving can directly impact real-world smoking behaviors is unclear.

METHOD

Across two pilot studies (N = 33; N = 60), we tested whether a brief, computer-delivered training session in the cognitive regulation of craving altered subsequent smoking behaviors in daily life. The study first randomly assigned participants to either a no training (control) group, or one of two Regulation of Craving Training (ROC-T) conditions. Next, all participants came into the lab and those assigned to ROC-T conditions were trained to implement a cognitive strategy to regulate their craving, by either focusing on the negative consequences of smoking, or by distracting themselves. Then, these participants underwent ROC-T during which they practiced using the strategy to regulate their craving during cue exposure. The study subsequently assessed participants' smoking via daily diaries for 3-6 days, and via self-report up to 1-month follow-up.

RESULTS

Across both studies, ROC-T conditions were associated with significant reductions in average cigarettes smoked per day, with effects persisting through follow-up.

CONCLUSION

These results confirm that the regulation of craving is an important mechanism of smoking cessation, and can be targeted via easily administered training procedures, such as ROC-T.

Visual cues associated with sweet taste increase short-term eating and grab attention in healthy volunteers

Most studies that examine responses to food cues use images of actual foods as stimuli. Since foods are rewarding in multiple ways, it then becomes difficult to try and partial out the role of the importance of different aspects of food reward. Here we aimed to evaluate the impact of novel visual cues specifically associated with the immediate sensory reward from a liked sweet taste. In the training phase, one visual cue (CSsweet) was associated with the experience of sweet taste (10%sucrose) and a second, control cue (CSneutral) with a neutral taste (artificial saliva) using a disguised training procedure. In Experiment 1, participants (n = 45) were given an ad libitum snack intake test 30 min post-training, either labelled with CSsweet or CSneutral. Total caloric consumption was significantly higher in the CSsweet (650 ± 47 kcal) than CSneutral (477 ± 45 kcal) condition, but ratings of liking for the snacks did not differ significantly between conditions. In Experiment 2, participants (n = 80) exhibited an overall attentional bias (22.1 ± 9.9 ms) for the CSsweet relative to CSneutral cue (assessed using a dot-probe task), however rated liking for the CSsweet did not change significantly after cue-sweet training. Likewise, measures of expected satiety for drinks labelled with CSsweet did not differ significantly from CSneutral. Overall these two experiments provide evidence that associations between neutral visual cues and the experience of a liked sweet taste leads to cue-potentiated eating in the presence of the CSsweet cue. With no evidence that cue-sweet training altered rated liking for the visual cues, and in keeping with extant literature on the dissociation of hedonic and rewarding properties of food rewards, we propose this potentiation effect to reflect increased incentive salience.

Neural Indicators Of Food Cue Reactivity, Regulation, And Valuation And Their Associations With Body Composition And Daily Eating Behavior

Exposure to food cues activates the brain's reward system and undermines efforts to regulate impulses to eat. During explicit regulation, lateral prefrontal cortex activates and modulates activity in reward regions and decreases food cravings. However, it is unclear the extent to which between-person differences in recruitment of regions associated with reward processing, subjective valuation, and regulation during food cue exposure-absent instructions to regulate-predict body composition and daily eating behaviors. In this preregistered study, we pooled data from five fMRI samples (N = 262) to examine whether regions associated with reward, valuation, and regulation, as well as whole-brain pattern expression indexing these processes, were recruited during food cue exposure and associated with body composition and real-world eating behavior. Regression models for a single a priori analytic path indicated that univariate and multivariate measures of reward and valuation were associated with individual differences in BMI and enactment of daily food cravings. Specification curve analyses further revealed reliable associations between univariate and multivariate neural indicators of reactivity, regulation, and valuation, and all outcomes. These findings highlight the utility of these methods to elucidate brain-behavior associations and suggest that multiple processes are implicated in proximal and distal markers of eating behavior.

Relationships Among Dietary Cognitive Restraint, Food Preferences, and Reaction Times

Objective

To assess the associations between dietary cognitive restraint, disinhibited eating, and how taste and health perceptions relate to food preference; and further, whether cognitive restraint and disinhibited eating are associated with food preference decision reaction time.

Methods

Five hundred and seventeen adults participated in the study. Dietary cognitive restraint and disinhibited eating were assessed using the shortened Three-Factor Eating Questionnaire (TFEQ-R18). Participants also completed a dietary decision-making task to examine their food-related decisions. Participants were presented with 50 food items and asked to rate them for health and for taste. Participants were then presented with a reference food item and comparison items one at a time and asked to indicate which of the two foods they would prefer to eat.

Results

Participants with higher levels of cognitive restraint were more sensitive to health perceptions whereas those with higher levels of disinhibited eating were more sensitive to taste perceptions when indicating food preference. Reaction time analysis corroborated these results. Being classified as high for cognitive restraint was associated with faster reaction times if the preferred food was rated as healthier than the referent food. Conversely, being classified as high for disinhibited eating was associated with faster reaction times if the preferred food was rated as tastier than the referent food.

Conclusion

The dietary decision-making task appears to capture distinct aspects of dietary restraint and disinhibition and may be useful in future studies to measure and/or alter levels of dietary restraint and disinhibition.