Fasting for 24 Hours Heightens Reward from Food and Food-Related Cues
Publication Date
January 16, 2014
Journal
PLOS ONE
Authors
Jameason D. Cameron, Gary S. Goldfield, Graham Finlayson, John E. Blundell, et al
Volume
9
Issue
1
Pages
e85970
DOI
https://dx.plos.org/10.1371/journal.pone.0085970
Publisher URL
http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0085970
PubMed
http://www.ncbi.nlm.nih.gov/pubmed/24454949
PubMed Central
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3894194
Europe PMC
http://europepmc.org/abstract/MED/24454949
Web of Science
000330236000022
Scopus
84898662112
Mendeley
http://www.mendeley.com/research/fasting-24-hours-heightens-reward-food-foodrelated-cues
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Mendeley | Further Information

{"title"=>"Fasting for 24 hours heightens reward from food and food-related cues", "type"=>"journal", "authors"=>[{"first_name"=>"Jameason D.", "last_name"=>"Cameron", "scopus_author_id"=>"16479975500"}, {"first_name"=>"Gary S.", "last_name"=>"Goldfield", "scopus_author_id"=>"6602989160"}, {"first_name"=>"Graham", "last_name"=>"Finlayson", "scopus_author_id"=>"35332187400"}, {"first_name"=>"John E.", "last_name"=>"Blundell", "scopus_author_id"=>"7103375362"}, {"first_name"=>"Éric", "last_name"=>"Doucet", "scopus_author_id"=>"7004684738"}], "year"=>2014, "source"=>"PLoS ONE", "identifiers"=>{"pui"=>"372838560", "sgr"=>"84898662112", "issn"=>"19326203", "pmid"=>"24454949", "scopus"=>"2-s2.0-84898662112", "doi"=>"10.1371/journal.pone.0085970", "isbn"=>"1932-6203 (Electronic)\\r1932-6203 (Linking)"}, "id"=>"6e81a6d8-3997-380a-8704-20e61f55e79d", "abstract"=>"INTRODUCTION: We examined the impact of a 24 hour complete fast (vs. fed state) on two measures of food reward: 1) 'wanting', as measured by response to food images and by the relative-reinforcing value of food (RRV), and 2) 'liking', as measured by response to food images and the hedonic evaluation of foods consumed.\\n\\nMETHODS: Utilizing a randomized crossover design, 15 subjects (9 male; 6 female) aged 28.6±4.5 yrs with body mass index 25.3±1.4 kg/m(2) were randomized and counterbalanced to normal feeding (FED) and 24-hour fast (FASTED) conditions. Trait characteristics were measured with the Three Factor Eating Questionnaire. Two computer tasks measured food reward: 1) RRV progressive ratio task, 2) explicit 'liking' and 'wanting' (Leeds Food Preference Questionnaire, LFPQ). Also measured were ad libitum energy intake (EI; buffet) and food 'liking' (visual analogue scale) of personalized stimuli.\\n\\nRESULTS: There were no significant anthropometric changes between conditions. Appetite scores, hedonic ratings of 'liking', and ad libitum EI all significantly increased under the FASTED condition (p<0.05). Under the FASTED condition there were significant increases in the RRV of snack foods; similarly, explicit 'wanting' and 'liking' significantly increased for all food categories. 'Liking' of sweet foods remained high across-meals under FASTED, but savory foods decreased in hedonic saliency.\\n\\nCONCLUSION: Relative to a fed state, we observed an increase in hedonic ratings of food, the rewarding value of food, and food intake after a 24 hr fast. Alliesthesia to food and food cues is suggested by heightened hedonic ratings under the FASTED condition relative to FED.", "link"=>"http://www.mendeley.com/research/fasting-24-hours-heightens-reward-food-foodrelated-cues", "reader_count"=>56, "reader_count_by_academic_status"=>{"Professor > Associate Professor"=>1, "Librarian"=>2, "Researcher"=>7, "Student > Doctoral Student"=>6, "Student > Ph. D. Student"=>18, "Student > Master"=>8, "Other"=>1, "Student > Bachelor"=>7, "Lecturer"=>2, "Lecturer > Senior Lecturer"=>2, "Professor"=>2}, "reader_count_by_user_role"=>{"Professor > Associate Professor"=>1, "Librarian"=>2, "Researcher"=>7, "Student > Doctoral Student"=>6, "Student > Ph. D. Student"=>18, "Student > Master"=>8, "Other"=>1, "Student > Bachelor"=>7, "Lecturer"=>2, "Lecturer > Senior Lecturer"=>2, "Professor"=>2}, "reader_count_by_subject_area"=>{"Unspecified"=>4, "Agricultural and Biological Sciences"=>10, "Philosophy"=>1, "Chemistry"=>1, "Economics, Econometrics and Finance"=>3, "Nursing and Health Professions"=>1, "Materials Science"=>1, "Mathematics"=>1, "Medicine and Dentistry"=>16, "Neuroscience"=>2, "Sports and Recreations"=>5, "Psychology"=>10, "Social Sciences"=>1}, "reader_count_by_subdiscipline"=>{"Materials Science"=>{"Materials Science"=>1}, "Medicine and Dentistry"=>{"Medicine and Dentistry"=>16}, "Social Sciences"=>{"Social Sciences"=>1}, "Sports and Recreations"=>{"Sports and Recreations"=>5}, "Psychology"=>{"Psychology"=>10}, "Mathematics"=>{"Mathematics"=>1}, "Unspecified"=>{"Unspecified"=>4}, "Chemistry"=>{"Chemistry"=>1}, "Neuroscience"=>{"Neuroscience"=>2}, "Economics, Econometrics and Finance"=>{"Economics, Econometrics and Finance"=>3}, "Agricultural and Biological Sciences"=>{"Agricultural and Biological Sciences"=>10}, "Nursing and Health Professions"=>{"Nursing and Health Professions"=>1}, "Philosophy"=>{"Philosophy"=>1}}, "reader_count_by_country"=>{"Canada"=>1, "Japan"=>1, "United Kingdom"=>1}, "group_count"=>2}

Scopus | Further Information

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Figshare

  • {"files"=>["https://ndownloader.figshare.com/files/1349611"], "description"=>"<p>Appetite scores were measured hourly and pre-and post food consumption with 150 mm visual analogue scales (VAS). Similarly, the change in food hedonics was measured by VAS ratings for palatability immediately following the ingestion of preferred foods. Food reinforcement was measured with a behavioral choice computer task.</p><p>Area under the curve (AUC) was calculated with the trapezoid method and included all variables described in the Food Hedonics category. Note that BMI is body mass index; PFC is prospective food consumption; EI is energy intake in kilocalories (kcal); Energy Density is kcal/gram of food consumed; and RRV is relative-reinforcing value. Values are means ± SD.</p>", "links"=>[], "tags"=>["statistics", "Biostatistics", "Statistical methods", "Anatomy and physiology", "Clinical research design", "Survey research", "nutrition", "obesity", "anthropology", "anthropometry", "psychology", "behavior", "Experimental psychology", "fed", "fasted"], "article_id"=>902741, "categories"=>["Mathematics", "Medicine", "Sociology"], "users"=>["Jameason D. Cameron", "Gary S. Goldfield", "Graham Finlayson", "John E. Blundell", "Éric Doucet"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0085970.t001", "stats"=>{"downloads"=>1, "page_views"=>9, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Subjects_characteristics_under_FED_control_and_FASTED_experimental_conditions_/902741", "title"=>"Subjects' characteristics under FED (control) and FASTED (experimental) conditions.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2014-01-16 03:34:47"}
  • {"files"=>["https://ndownloader.figshare.com/files/1349609"], "description"=>"<p>Note that in order to perform the 24; the fasting period was slightly less than 24 hours due to the standardized consumption (100 kcal: 50 kcal snack and 50 kcal fruit) of the primers used in the RRV task.</p>", "links"=>[], "tags"=>["statistics", "Biostatistics", "Statistical methods", "Anatomy and physiology", "Clinical research design", "Survey research", "nutrition", "obesity", "anthropology", "anthropometry", "psychology", "behavior", "Experimental psychology"], "article_id"=>902739, "categories"=>["Mathematics", "Medicine", "Sociology"], "users"=>["Jameason D. Cameron", "Gary S. Goldfield", "Graham Finlayson", "John E. Blundell", "Éric Doucet"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0085970.g001", "stats"=>{"downloads"=>0, "page_views"=>9, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Protocol_for_the_two_testing_sessions_/902739", "title"=>"Protocol for the two testing sessions.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2014-01-16 03:34:47"}
  • {"files"=>["https://ndownloader.figshare.com/files/1349610"], "description"=>"<p>Showing the change in across-meal mean ‘liking’ score (± SD) for each of the four food categories: high fat savory (HFSA), low fat savory (LFSA), high fat sweet (HFSW) and low fat sweet (LFSW). In the FED condition (panel A) across-meal ‘liking’ for all four categories decreased. Panel B demonstrates the contrast of hedonic ‘liking’ ratings in the experimental condition and suggests the absence of negative alliesthesia to food images of the sweet food category after completing a 24 hour fast. *p<0.05, **p<0.001.</p>", "links"=>[], "tags"=>["statistics", "Biostatistics", "Statistical methods", "Anatomy and physiology", "Clinical research design", "Survey research", "nutrition", "obesity", "anthropology", "anthropometry", "psychology", "behavior", "Experimental psychology", "leeds", "images", "fasted", "fed"], "article_id"=>902740, "categories"=>["Mathematics", "Medicine", "Sociology"], "users"=>["Jameason D. Cameron", "Gary S. Goldfield", "Graham Finlayson", "John E. Blundell", "Éric Doucet"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0085970.g002", "stats"=>{"downloads"=>4, "page_views"=>100, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Results_from_the_Leeds_Food_Preference_Questionnaire_for_8216_liking_8217_of_food_images_under_FASTED_and_FED_conditions_/902740", "title"=>"Results from the Leeds Food Preference Questionnaire for ‘liking’ of food images under FASTED and FED conditions.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2014-01-16 03:34:47"}

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