Habituation Rate to Foods of Differing Fat and Sugar Content in Healthy Weight Women

Objectives:

This study examined habituation rates to foods high and low in sugar and fat, and investigated the relationship between food addiction (FA) scores and habituation rates.

Methods:

A one-group, within-subjects factor design (dried apricots [low in fat and sugar] and chocolate cake [high in fat and sugar]) was used. Participants played a computer task, which assesses habituation, for food points, with sessions counter-balanced by food. The computer task has 12, 2-minute trials, in which points for 75 kcal of food can be earned. The task is programmed at a variable interval of 120 ± 42 seconds reinforcement schedule (i.e., one point is earned for the first mouse button pressed after approximately 120s). Participants can stop earning points for food at any time. The dependent variable was mouse button presses.

Results and Conclusion:

Sixteen females (body mass index = 22.1±1.8 kg/m²; age = 22.9±4.2 yrs; education = 100% some college education; race = 62.5% white; ethnicity = 87.5% not Hispanic or Latino) participated. Results showed decreased responding across trials (p < 0.001). Results also suggest that responding rate decreases more rapidly for apricots than cake (p = 0.067). No relationship was found between FA and habituation.