目的:肥胖对全球公共卫生构成普遍挑战,这与不良的身体健康结果和认知能力下降有关。认知功能,特别是与食物相关的认知功能,在维持健康的体重和减轻肥胖的进展中起着至关重要的作用。这项研究的目的是调查肥胖的年轻成年男性与食物相关的抑制功能的行为和神经电子方面。
方法:招募了49名肥胖和健康体重的参与者(BMI=35.83±5.06kg/m2vs.22.55±1.73kg/m2,年龄=24.23±4.55岁26.00±3.97年)。进行了与食物相关的Go/No-go任务,该任务以随机顺序包括6个不同的模块,以研究一般和与食物相关的抑制控制。食物图片数据库中包含高热量食物的180个刺激图像,低热量食物,选择中性图像。行为(GoRT,去ACC,在与食物相关的Go/No-go任务期间,测量了与事件相关的电位测量值(N2和P3幅度)。
结果:主要研究结果表明,肥胖组的“不合格”准确性较低,更慢的反应时间,和较小的P3振幅在高热量,低热量食物,和中性的画面,与正常体重组相比,但与N2组无差异。此外,高热量食物诱导的N2和P3振幅大于中性刺激。
结论:肥胖的年轻男性成年人在食物和非食物领域表现出较差的抑制控制,特别是在较慢的反应时间和降低的准确性,在抑制控制过程中神经资源募集困难。此外,P3成分可以作为敏感指标,揭示肥胖抑制控制缺陷的神经机制,而N2和P3成分可能在抑制控制过程中区分高热量食物和非食物之间的神经差异。食物,尤其是高热量的食物,诱导更多的神经资源,并可能加剧肥胖对食物的抑制作用。有针对性的干预措施,如运动干预措施,未来有必要进行认知训练和神经调节干预,以改善肥胖人群中受损的一般和食物相关的抑制功能,为肥胖预防和治疗提供理论和实践框架。
OBJECTIVE: Obesity poses a pervasive challenge to global public health, which is linked to adverse physical health outcomes and cognitive decline. Cognitive function, particularly food-related cognitive function, plays a critical role in sustaining a healthy weight and mitigating the progression of obesity. The aim of this study was to investigate the behavioral and neuroelectronic aspects of food-related inhibitory functions in young adult males with obesity.
METHODS: Forty-nine participants with obesity and healthy-weight were recruited (BMI = 35.83 ± 5.06 kg/m2 vs. 22.55 ± 1.73 kg/m2, age = 24.23 ± 4.55 years vs. 26.00 ± 3.97 years). A food-related Go/No-go task which included 6 distinct blocks in a randomized order was conducted to investigate the general and food-related inhibitory control. 180 stimulus images from the Food Picture Database encompassing high-calorie food, low-calorie food, and neutral images were selected. Behavioral (Go RT, Go ACC, No-go ACC) and event-related potential measures (N2 and
P3 amplitude) during the food-related Go/No-go task were measured.
RESULTS: The main findings indicated that the group with obesity exhibited lower No-go accuracy, slower go reaction times, and smaller
P3 amplitudes in high-calorie, low-calorie foods, and neutral picture, compared to the normal-weight group, but with no group difference in N2. Additionally, high-calorie food induced larger N2 and
P3 amplitude than the neutral stimuli.
CONCLUSIONS: Young male adults with obesity exhibit poorer inhibitory control in both food and non-food domains, specifically in slower reaction time and reduced accuracy, featuring difficulties in neural resource recruitment during the inhibitory control process. Additionally, the
P3 component could serve as sensitive indicators to reveal the neural mechanisms of inhibitory control deficits in obesity, while the N2 and
P3 components may differentiate the neural differences between high-calorie foods and non-foods in inhibitory control processing. Food, especially high-calorie food, induces more neural resources and may exacerbate the poor inhibitory ability towards food in obesity. Targeted interventions such as exercise interventions, cognitive training as well as neuromodulation interventions are warranted in the future to improve impaired general and food-related inhibitory functions in the obese populations, offering both theoretical and practical frameworks for obesity prevention and treatment.