The impact of caloric availability on eating behavior and ultra-processed food reward

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dc.contributor.authorKelly, Amber L.en
dc.contributor.authorBaugh, Mary Elizabethen
dc.contributor.authorOster, Mary E.en
dc.contributor.authorDiFeliceantonio, Alexandra G.en
dc.date.accessioned2023-01-23T12:55:08Zen
dc.date.available2023-01-23T12:55:08Zen
dc.date.issued2022-11-01en
dc.date.updated2023-01-20T18:33:27Zen
dc.description.abstractThe food environment has changed rapidly and dramatically in the last 50 years. While industrial food processing has increased the safety and stability of the food supply, a rapid expansion in the scope and scale of food processing in the 1980's has resulted in a market dominated by ultra-processed foods. Here, we use the NOVA definition of category 4 ultra-processed foods (UPFs) as they make up around 58% of total calories consumed in the US and 66% of calories in US children. UPFs are formulated from ingredients with no or infrequent culinary use, contain additives, and have a long shelf-life, spending long periods in contact with packaging materials, allowing for the absorption of compounds from those materials. The full implications of this dietary shift to UPFs on human health and disease outcomes are difficult, if not impossible, to quantify. However, UPF consumption is linked with various forms of cancer, increased cardiovascular disease, and increased all-cause mortality. Understanding food choice is, therefore, a critical problem in health research. Although many factors influence food choice, here we focus on the properties of the foods themselves. UPFs are generally treated as food, not as the highly refined, industrialized substances that they are, whose properties and components must be studied. Here, we examine one property of UPFs, that they deliver useable calories rapidly as a potential factor driving UPF overconsumption. First, we explore evidence that UPFs deliver calories more rapidly. Next, we examine the role of the gut-brain axis and its interplay with canonical reward systems, and last, we describe how speed affects both basic learning processes and drugs of abuse.en
dc.description.versionAccepted versionen
dc.format.mimetypeapplication/pdfen
dc.identifier106274 (Article number)en
dc.identifier.doihttps://doi.org/10.1016/j.appet.2022.106274en
dc.identifier.eissn1095-8304en
dc.identifier.issn0195-6663en
dc.identifier.orcidDiFeliceantonio, Alexandra [0000-0002-7155-6060]en
dc.identifier.otherS0195-6663(22)00365-8 (PII)en
dc.identifier.pmid35963586en
dc.identifier.urihttp://hdl.handle.net/10919/113349en
dc.identifier.volume178en
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pubmed/35963586en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectNutritionen
dc.subjectBehavioral and Social Scienceen
dc.subjectCanceren
dc.subjectCardiovascularen
dc.subjectOral and gastrointestinalen
dc.subject3 Good Health and Well Beingen
dc.subject.meshHumansen
dc.subject.meshDieten
dc.subject.meshFeeding Behavioren
dc.subject.meshRewarden
dc.subject.meshEnergy Intakeen
dc.subject.meshFood Handlingen
dc.subject.meshChilden
dc.subject.meshFast Foodsen
dc.titleThe impact of caloric availability on eating behavior and ultra-processed food rewarden
dc.title.serialAppetiteen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.otherJournal Articleen
dcterms.dateAccepted2022-08-07en
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Faculty of Health Sciencesen
pubs.organisational-group/Virginia Tech/All T&R Facultyen
pubs.organisational-group/Virginia Tech/University Research Institutesen
pubs.organisational-group/Virginia Tech/University Research Institutes/Fralin Biomedical Research Institute at VTCen

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