Hedonic Eating: How the Pleasurable Aspects of Food Can Affect Our Brains and Behavior

241 Pages·2015·2.74 MB·English

by  Nicole Avena

Hedonic Eating

Hedonic Eating
How the Pleasure of Food Affects
Our Brains and Behavior
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Edited by Nicole M. Avena, PhD
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Library of Congress Cataloging-in-Publication Data
Hedonic eating : how the pleasure of food affects our brains and behavior / edited by
Nicole M. Avena.
p. ; cm.
Includes bibliographical references and index.
ISBN 978–0–19–933045–4 (alk. paper)
I. Avena, Nicole M., 1978- , editor.
[DNLM: 1. Eating—psychology. 2. Hyperphagia. 3. Food Habits. WM 175]
RC552.E18
616.85′26—dc23
2014040915
1 3 5 7 9 8 6 4 2
Printed in the United States of America
on acid-free paper
CONTENTS
Foreword vii
Marc N. Potenza, Yale University
Preface xi
Nicole M. Avena, Mt. Sinai School of Medicine
Acknowledgments xiii
Contributors xv
1. Introduction 1
Nicole M. Avena, Mt. Sinai School of Medicine
2. Why Do We Eat What We Eat? 9
Kevin Myers, Bucknell University
3. The Brain’s Got a Taste for Good Food 39
Annette Horstmann, Max Planck Institute for Human Cognitive and Brain
Sciences and the University of Leipzig
4. Craving Chocolate? A Review of Individual Differences, Triggers, and
Assessment of Food Cravings 57
Ashley Mason and Elissa Epel, University of California, San Francisco
5. Overeating and Binge Eating 85
Margaret Leitch and Allan Geliebter, Mt. Sinai St. Luke’s Hospital and
Touro College and University System, and University of Calgary
6. Brain-Based Drivers and Consequences of Hedonic Overeating 107
Kyle S. Burger, Pranish A. Kantak, and Abigail J. Sanders, University of
North Carolina at Chapel Hill
7. Food “Liking” and “Wanting”: A Neurobiological Perspective 125
Susana Peciña and Kent Berridge, University of Michigan
8. T he Influence of Dieting (Hedonic Deprivation) on Food Intake, How It
Can Promote Hedonic Overeating, and Mindful-Eating Interventions 147
Alexis Conason, Mount Sinai St. Luke’s Hospital
( v )
( vi ) Contents
9. The Modern Food Environment: Changes in Food Quantity and
Quality and Their Impact on Hedonic Eating 163
Wendy M. Stein and Kathleen L. Keller, Pennsylvania State University
10. Food Addiction 185
Emily Sullivan, Alastair Tulloch, Ashley Gearhardt, and Nicole M. Avena,
Mt. Sinai School of Medicine and University of Michigan
Name Index 209
Subject Index 211
FOREWORD: THE CLINICAL RELEVANCE
OF HEDONIC EATING
MARC N. POTENZA*
In recent history, there have been considerable changes in the food landscape.
Compared to prior generations, there is currently a greater availability of food, par-
ticularly in Western societies. With the availability and relatively low cost of food
(as well as other environmental changes such as the amount of energy expended
through more manual forms of labor that may have been more prevalent in the
past than now), there may be differences in the motivating factors underlying food
consumption. In the past, food consumption may have been driven in large part by
the need for restoring energy reserves. While energy restoration probably remains
an important factor in food consumption, it may not be as central in the current
environment as it was previously.1 Given the increases in the prevalence estimates
of obesity and obesity-related complications, understanding the factors motivating
food consumption and relating to increased body mass indices has public health,
policy, prevention, and treatment implications.2
The current environment relating to food, eating, and energy expenditures
has changed in multiple ways, and some of these changes have occurred relatively
rapidly. A culture regarding the consumption of good-tasting food products is cur-
rently present in many societies. So-called foodies exist in many cultures, with “best
foodie cities” being evaluated, ranked, and promoted through media.3 The focus on
and availability of outlets for the consumption of delectable cuisines suggest that
a main factor underlying food consumption in the current environment may be
palatability rather than energy homeostasis, although this point, as it relates to
medically relevant states like obesity, has been recently debated.1,4,5
Given the market of consumers with an appetite for palatable foods and the
modern-day tools for generating palatable foods (with the addition of flavorings
and other items or chemicals), there are highly palatable foods that are widely avail-
able and often relatively inexpensive. These highly palatable foods are frequently
*Dr. Potenza is Professor of Psychiatry in the Child Study Center and of Neurobiology,
Yale University School of Medicine, New Haven, Connecticut. Author for correspond-
ence: Prof. Marc N. Potenza, Yale School of Medicine, Department of Psychiatry, 1
Church Street, Room 726, New Haven, CT 06519; tel. [phone]; fax. [phone];
E-mail: [email protected].
( vii )
( viii ) Foreword
highly caloric, with high sugar and/or fat contents. These characteristics have raised
questions regarding whether the foods themselves may have properties to elicit
subjective and physiological responses akin to those elicited by abused substances,
and whether “food addiction” may be contributing importantly to the increases in
the prevalence of obesity,6 particularly amongst certain subgroups of individuals
like those with binge-eating disorders.7 Of note is that specific food characteristics
may have different impacts on specific individuals; for example, high food palata-
bility may have a greater influence with respect to food consumption in individuals
with poorer impulse control who may have difficulties in regulating portion sizes
or quantities of food consumed.7 Given these and other potential changes in the
food and eating environments, a new look at hedonic eating and its possible conse-
quences is both timely and warranted.
The current volume assembles in a logical manner a set of chapters that cover
multiple aspects of hedonic eating and its possible sequelae. Following an intro-
duction, the chapters cover topics such as the food stimuli that elicit pleasurable
responses, how foods may alter brain structure and function, and how such changes
may relate to eating and other behaviors. The book progresses to discussing over-
eating and potentially related problems and how interventions involving changes
in policy, prevention, and treatment approaches may be realized through consid-
ering food consumption from within a hedonic-eating framework.
In summary, this volume brings together a systematic and thoughtful collection
of chapters that focus on viewing food and eating from a new and clinically rele-
vant perspective. Given the public health impact of obesity and other conditions
associated with overeating behaviors, the book tackles a significant public health
concern. In doing so, it sheds light on issues that are likely to continue to be topical
into the future as we as a society attempt to achieve a balance between pleasure and
health in the current food environment.
ACKNOWLEDGMENTS
This work was supported by National Institute on Drug Abuse (NIDA) grants P50
DA09241, P20 DA027844, and R01 DA035058 and a Center of Excellence grant from
the National Center for Responsible Gaming. The contents of the manuscript were
generated independently from individuals within the funding agencies, and may not
represent the views of the funding agencies. Dr. Potenza reports no conflicts of in-
terest with respect to the content of this manuscript. He has received financial sup-
port or compensation for the following: Dr. Potenza has consulted for and advised
Somaxon, Boehringer Ingelheim, Lundbeck, Ironwood, Shire, and INSYS; has received
research support from the National Institutes of Health, the Veterans Administration,
Mohegan Sun Casino, the National Center for Responsible Gaming, Forest Laboratories,
Ortho-McNeil, Oy-Control/Biotie, Glaxo-SmithKline, and Psyadon pharmaceuticals;
has participated in surveys, mailings or telephone consultations related to drug ad-
diction, impulse control disorders, or other health topics; has consulted for law offices
and the federal public defender’s office in issues related to impulse control disorders;
Foreword ( ix )
provides clinical care in the Connecticut Department of Mental Health and Addiction
Services Problem Gambling Services Program; has performed grant reviews for the
National Institutes of Health and other agencies; has guest-edited journal sections
and journals; has given academic lectures in grand rounds, continuing medical edu-
cation events, and other clinical or scientific venues; and has generated books or book
chapters for publishers of mental health texts.
REFERENCES
1. Avena NM, Gearhardt AN, Gold MS, Wang GJ, Potenza MN. Tossing the baby out with
the bathwater after a brief rinse? The potential downside of dismissing food addic-
tion based on limited data. Nat Rev Neurosci. 2012;13(7):514.
2. Potenza MN. Obesity, food and addiction: emerging neuroscience and clinical and
public health implications. Neuropsychopharmacology. 2014;39:249–250.
3. Ceneviva A. New Haven named top foodie city of 2014; http://wtnh.com/2014/06/16/
new-haven-named-top-foodie-city-of-2014/; Accessed September 23, 2014.
4. Ziauddeen H, Farooqi IS, Fletcher PC. Obesity and the brain: how convincing is the
addiction model? Nature Rev Neurosci. 2012;13:279–286.
5. Ziauddeen H, Farooqi IS, Fletcher PC. Food addiction: is there a baby in the bath-
water? Nature Rev Neurosci. 2012;13:514.
6. Gearhardt AN, Grilo CM, DiLeone RJ, Brownell KD, Potenza MN. Can food be addic-
tive? Public health and policy implications. Addiction. 2011;106:1208–1212.
7. Gearhardt A, White M, Potenza M. Binge eating disorder and food addiction. Curr
Drug Abuse Rev. 2011;4:201–207.