Ifland, J., Preuss, H. G., Marcus, M. T., Rourke, K. M., Taylor, W., & Wright, H. T. (2015). Clearing the Confusion around Processed Food Addiction. Journal of the American College of Nutrition, 34(3), 240–243. https://doi.org/10.1080/07315724.2015.1022466
Ifland, J., Preuss, H. G., Marcus, M. T., Rourke, K. M., Taylor, W., & Wright, H. T. (2015). Clearing the Confusion around Processed Food Addiction. Journal of the American College of Nutrition, 34(3), 240–243. https://doi.org/10.1080/07315724.2015.1022466
From the research article’s abstract: “Objectives: We propose that highly processed foods share pharmacokinetic properties (e.g. concentrated dose, rapid rate of absorption) with drugs of abuse, due to the addition of fat and/or refined carbohydrates and the rapid rate the refined carbohydrates are absorbed into the system, indicated by glycemic load (GL). The current study provides preliminary evidence for the foods and food attributes implicated in addictive-like eating. Design: Cross-sectional. Setting: University (Study One) and community (Study Two). Participants: 120 undergraduates participated in Study One and 384 participants recruited through Amazon MTurk participated in Study Two. Measurements: In Study One, participants (n = 120) completed the Yale Food Addiction Scale (YFAS) followed by a forced-choice task to indicate which foods, out of 35 foods varying in nutritional composition, were most associated with addictive-like eating behaviors. Using the same 35 foods, Study Two utilized hierarchical linear modeling to investigate which food attributes (e.g., fat grams) were related to addictive-like eating behavior (at level one) and explored the influence of individual differences for this association (at level two). Results: In Study One, processed foods, higher in fat and GL, were most frequently associated with addictive-like eating behaviors. In Study Two, processing was a large, positive predictor for whether a food was associated with problematic, addictive-like eating behaviors. BMI and YFAS symptom count were small-to-moderate, positive predictors for this association. In a separate model, fat and GL were large, positive predictors of problematic food ratings. YFAS symptom count was a small, positive predictor of the relationship between GL and food ratings. Conclusion: The current study provides preliminary evidence that not all foods are equally implicated in addictive-like eating behavior, and highly processed foods, which may share characteristics with drugs of abuse (e.g. high dose, rapid rate of absorption) appear to be particularly associated with “food addiction.””
Locke, A. E., Kahali, B., Berndt, S. I., Justice, A. E., Pers, T. H., Day, F. R., Powell, C., Vedantam, S., Buchkovich, M. (7538), 197–206. https://doi.org/10.1038/nature14177
Tulloch, A. J., Murray, S., Vaicekonyte, R., & Avena, N. M. (2015). Neural responses to macronutrients: hedonic and homeostatic mechanisms. Gastroenterology, 148(6), 1205–1218. https://doi.org/10.1053/j.gastro.2014.12.058
Avena, N. M., Potenza, M. N., & Gold, M. S. (2015). Why are we consuming so much sugar despite knowing too much can harm us? JAMA internal medicine, 175(1), 145—146. https://doi.org/10.1001/jamainternmed.2014.6968
Pedram, P., & Sun, G. (2014). Hormonal and Dietary Characteristics in Obese Human Subjects with and without Food Addiction. Nutrients, 7(1), 223-238. https://doi.org/10.3390/nu7010223
Davis, C. (2014). Evolutionary and neuropsychological perspectives on addictive behaviors and addictive substances: relevance to the "food addiction" construct. Subst Abuse Rehabil, 5, 129137. https://doi.org/10.2147/SAR.S56835
Shriner, R., & Gold, M. (2014). Food addiction: an evolving nonlinear science. Nutrients, 6(11), 5370-5391. https://doi.org/10.3390/nu6115370
Shriner, R., & Gold, M. (2014). Food addiction: an evolving nonlinear science. Nutrients, 6(11), 5370-5391. https://doi.org/10.3390/nu6115370
Mason, S. M., Flint, A. J., Roberts, A. L., Agnew-Blais, J., Koenen, K. C., & Rich-Edwards, J. W. (2014). Posttraumatic stress disorder symptoms and food addiction in women by timing and type of trauma exposure. JAMA Psychiatry, 71(11), 1271–1278. https://doi.org/10.1001/jamapsychiatry.2014.1208
Pursey, K. M., Stanwell, P., Gearhardt, A. N., Collins, C. E., & Burrows, T. L. (2014a). The prevalence of food addiction as assessed by the Yale Food Addiction Scale: a systematic review. Nutrients, 6(10), 4552-4590. https://doi.org/10.3390/nu6104552
Pursey, K. M., Stanwell, P., Gearhardt, A. N., Collins, C. E., & Burrows, T. L. (2014). The Prevalence of Food Addiction as Assessed by the Yale Food Addiction Scale: A Systematic Review. Nutrients, 6(10), 4552-4590. https://doi.org/10.3390/nu6104552
Murray, S., Kroll, C., & Avena, N. M. (2015). Food and addiction among the ageing population. Ageing Research Reviews, 20 , 79–85. https://doi.org/10.1016/j.arr.2014.10.002
Murray, S., Kroll, C., & Avena, N. M. (2015). Food and addiction among the ageing population. Ageing Res Rev, 20, 79-85. https://doi.org/10.1016/i.arr.2014.10.002
Meule, A., & Gearhardt, A. N. (2014). Food addiction in the light of DSM-5. Nutrients, 6(9), 36533671. https://doi.org/10.3390/nu6093653
Meule, A., & Gearhardt, A. N. (2014). Food addiction in the light of DSM-5. Nutrients, 6(9), 3653–3671. https://doi.org/10.3390/nu6093653
Hill, J. O., Berridge, K., Avena, N. M., Ziauddeen, H., Alonso-Alonso, M., Allison, D. B., Khan, N. A., & Kelley, M. (2014). Neurocognition: the food–brain connection. Advances in nutrition (Bethesda, Md.), 5(5), 544–546. https://doi.org/10.3945/an.114.006437
Hill, J. O., Berridge, K., Avena, N. M., Ziauddeen, H., Alonso-Alonso, M., Allison, D. B., Khan, N. A., & Kelley, M. (2014). Neurocognition: the food–brain connection. Advances in Nutrition (Bethesda, Md.), 5(5), 544–546. https://doi.org/10.3945/an.114.006437
Innamorati, M., Imperatori, C., Manzoni, G. M., Lamis, D. A., Castelnuovo, G., Tamburello, A., Tamburello, S., & Fabbricatore, M. (2015). Psychometric properties of the Italian Yale Food Addiction Scale in overweight and obese patients. Eating and Weight Disorders - Studies on Anorexia, Bulimia and Obesity, 20(1), 119–127. https://doi.org/10.1007/s40519-014-0142-3
