ISSN 1671-3710
CN 11-4766/R

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  1. 西南大学心理学部
  • 收稿日期:2020-12-07 修回日期:2020-10-19 出版日期:2020-12-12 发布日期:2020-12-12
  • 通讯作者: 陈红
  • 基金资助:

Neuro-Cognitive Mechanism of Food Craving and Restrained Eating in Chinese

  • Received:2020-12-07 Revised:2020-10-19 Online:2020-12-12 Published:2020-12-12

摘要: 物质丰富的时代,如何抵御美味食物线索带来的食物渴求,并限制饮食从而保持健康成为人们关注的重要话题之一。近年来,国内学者为了探讨节食成功的原因,创建中国食物图片库,考察限制性饮食的认知神经机制,以及成功和失败限制性饮食者的脑机制差异;开展了特质食物渴求及中国特色的辣食渴求的认知神经研究。对推进饮食行为研究的理论发展,也为肥胖、饮食失调等健康干预工作提供重要支持。

关键词: 限制性饮食, 成功和失败限制性饮食者, 食物渴求, 辣食渴求, 认知神经机制

Abstract: In modern affluent societies, where palatable foods are readily available, resisting the food craving brought by delicious food clues and keeping restrained eating to maintain a healthy body weight has become one of the challenging propositions. In recent years, in order to identify the reasons for the success of dieting, domestic scholars have created a Chinese Food Image Database to investigate the neuro-cognitive mechanism of restrained eating and the difference of brain mechanism between successful and unsuccessful restrained eaters. In order to explore the neural correlates of food craving, the researches on general food craving and spicy food craving with Chinese characteristics has been carried out. To explore the neuro-cognitive mechanism of restrained eating and food craving can not only promote the theoretical development of eating behavior research, but also provide important support for health interventions such as obesity and eating disorders.

Key words: restrained eating(RE), successful restrainers and unsuccessful restrainers (SREs, UREs), food craving, spicy craving, neuro-cognitive mechanism