A Novel, Memory-Updating Technique to Attenuate Responding to High Calorie Food Cues, Food Intake, and Body Weight Among Individuals With Overweight/Obesity
试验速览
- 阶段
- 不适用
- 状态
- 撤回
- 试验地点
- 2
- 主要终点
- Differences between R-E Training Group and Extinction Control Group in Self-Report State Food Craving Response to High Calorie Food Cues at 24-hr Follow-up
研究概览
简要总结
This study will evaluate the effects of retrieval-extinction (R-E) training on responding to high calorie foods including self-report craving, physiological responding, and high calorie food intake in adults with overweight/obesity. R-E training aims to update the memories that associate cues (i.e., high calorie food) with reward (i.e., consumption). R-E training involves "retrieving" these cue-reward associative memories through brief presentation of relevant cues, resulting in instability of the memories and providing an opportunity to be updated via reconsolidation. Presenting relevant cues while not allowing consumption (i.e., extinction training) during reconsolidation can modify the unstable cue-reward memories, resulting in lasting reductions of craving and intake. This study will be the first to test the effects of R-E training on craving for and intake of high calorie foods in humans. To examine the effects of R-E training on food craving, physiological response (heart rate, skin conductance, salivation), and food intake, 150 adults with overweight/obesity will complete baseline food cue-reactivity and intake tasks in the lab. Participants will be randomized to observe high calorie food cues (i.e., "retrieval" of food cue-reward memories; R-E training group) or non-food cues (i.e., no retrieval of food cue-reward memories; extinction control group) and engage in 60 min of extinction training for high calorie foods. R-E/extinction control training will occur on two consecutive days and four follow-up food cue-reactivity sessions through 3 months. Weight will be assessed at each session and in-lab food intake at 1- and 3-months. Recent food/drink intake will also be assessed at each session. Some participants (n=75) will complete a pilot portion of the study involving real-world data collection of naturally-occurring food cues, craving, and food intake via smartphone. It is hypothesized that: (1) R-E training (vs. extinction control) will decrease high calorie food cue-reactivity (self-report craving, heart rate, skin conductance, salivation) and intake assessed in the lab, as well as self-report craving and food intake assessed in the real world; and (2) decreased high calorie food cue-reactivity will be a mechanism through which R-E training reduces high calorie food intake at follow-up. The Principal Investigator will explore associations between lab and real-world cue-elicited craving and food intake, and the effect of R-E training on weight.
详细描述
Participants (N=150) with overweight/obesity (body mass index ≥25.0 kg/m^2) will be recruited locally via media outlets, flier postings, and local research registries to participate in a novel laboratory-based intervention to attenuate craving for and intake of high calorie foods. Interested individuals will be screened over the phone to determine eligibility to participate. Once participants are deemed eligible, they will be scheduled for their sessions. All participants will attend seven sessions, the first four of which occur on four consecutive days: a baseline cue-reactivity session, two consecutive days of either retrieval extinction (R-E) training or extinction control, and four follow-up food cue-reactivity sessions taking place 24-hr, 2-weeks, 1-month, and 3-months after the second R-E/extinction training control session. Participants in the latter half of study recruitment will also participate in ecological momentary assessment (EMA) to collect data on real-world food cues, craving, and food intake. Those participants will engage in one pre-baseline session to receive instructions and a tutorial on a run-in period of baseline EMA data collection prior to the baseline session. Participants will be food-deprived for three hr prior to all sessions to standardize hunger. Participants will also be asked to avoid consuming high calorie foods/drinks from the night before the baseline session through the end of the day of the 24-hr follow-up session to avoid reinforcing high calorie food intake before or after extinction.
BASELINE SESSION: At the 2.5-hr baseline session, participants will first provide written Institutional Review Board (IRB)-approved informed consent. Participants will then be interviewed to report recent food/drink intake as well as various health-related behaviors (nicotine, alcohol, caffeine, cannabis, and other substance use, medication use, sleep, physical activity). Next, after a 10-min acclimation period, participants will complete baseline assessments of hunger and craving, including self-report state food craving, skin conductance, heart rate, and salivation. To assess heart rate, electrodes will be placed beneath the ribcage and the clavicle.Two silver/silver chloride (Ag/AgCl) electrodes will be affixed to the palm of the non-dominant hand to assess skin conductance. Heart rate and skin conductance will be assessed and scored using MindWare Technologies hardware and MindWare Technologies/BioLab software. The Strongin-Hinsie Peck procedure will be used to assess saliva production. Three pre-weighed cotton dental rolls, one placed beneath the tongue and two placed buccally for two min, will be removed and placed in plastic bags for weighing to assess the amount of saliva secreted. Participants will then complete a food cue-reactivity task using E-Prime software and a bogus taste test (see "TASK DESCRIPTION" section below). At the end of the session, participants will complete measures of demographics (e.g., age, sex, race), socioeconomic status, motivation to lose weight, trait food craving, dietary restraint and disinhibited eating, impulsivity, negative and positive affect, depressive symptoms, social support, food insecurity, sleep, physical activity, disordered eating symptoms, eating behaviors, reward-based eating drive, weight and diet history, and a health questionnaire. Participants will also complete a food frequency questionnaire to assess food/drink intake over the past week. Height will be assessed via a calibrated stadiometer and weight will be assessed by calibrated digital scale in street clothes and without shoes. Participants will be reminded to abstain from consuming high calorie foods/drinks through the end of the day of the 24-hr follow-up session.
After the baseline session, participants will be randomized to either a high calorie food retrieval + high calorie food extinction (R-E training) group or to a non-food retrieval + high calorie food extinction (extinction control) group at the next two sessions.
R-E/EXTINCTION TRAINING SESSIONS: Participants will return to the lab on the next two consecutive days after the baseline session to engage in food-related retrieval + 60-min extinction training for high calorie foods (R-E training group) or non-food-related retrieval + 60-min extinction training for high calorie foods (extinction control group). These two sessions will last approximately 2.5-hr each and will be identical in their procedures. Similar to the baseline session, participants will first be interviewed to report past 24-hr food/drink intake and past 24-hr health-related behaviors including nicotine, alcohol, caffeine, cannabis, and other substance use, medication use, sleep, and physical activity. After the 10-min acclimation period, participants will complete baseline assessments of hunger and craving (self-report, heart rate, skin conductance, salivation). During the R-E and extinction control training, participants will first observe retrieval cues: either the same sequence of high calorie food cues observed at the baseline session (R-E training group) or a sequence of non-food-related cues (extinction control group). After 10-min of rest following retrieval, all participants will engage in 60-min of high calorie food extinction training (see complete details in the "TASK DESCRIPTION" section below). Measures of heart rate, skin conductance, and salivation will be collected throughout extinction training. Finally, participants will repeat assessments of negative and positive affect and will be weighed.
FOLLOW-UP SESSIONS: Follow-up sessions will occur 24-hr, 2-week, and 1- and 3-month after the second R-E/extinction training session and will last approximately two hr each. Sessions will begin with an interview to assess recent food and drink intake and past 24-hr health behaviors. After 10-min of acclimation, participants will complete baseline craving, hunger, and psychophysiological (heart rate, skin conductance, salivation) measures, a food cue-reactivity task, and weight measurement. Similar to prior sessions, heart rate, skin conductance, and salivation will be collected throughout the food cue-reactivity task. Participants will also repeat assessments of motivation to lose weight, state food craving, dietary restraint and disinhibited eating, impulsivity, negative and positive affect, physical activity, eating behavior, and reward-based eating drive at follow-up sessions. Participants will complete a past-week food frequency questionnaire at the 2-week, 1-month, and 3-month follow-up sessions as well as the bogus taste test at 1- and 3-month follow-up (identical to the baseline session). Participants will be weighed at the end of every session.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- None
盲法说明
There will not be masking in the current study for participants as they will know if they are observing either high calorie pictorial food cues or non-food-related pictorial cues during the retrieval portion of the R-E/extinction training days. The investigator will also not be masked given that participants will be observed completing the R-E training task during sessions to ensure compliance, which involves observing participants advance through the task via a mirrored image on a second desktop monitor.
入排标准
- 年龄范围
- 18 Years 至 59 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 否
入选标准
- 未提供
排除标准
- 未提供
结局指标
主要结局
Differences between R-E Training Group and Extinction Control Group in Self-Report State Food Craving Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess differences between groups at 24-hr follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Mean Change from Baseline in Heart Rate Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess change from baseline vs. 24-hr follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Heart Rate Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess change from baseline vs. 2-week follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Skin Conductance Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess change from baseline vs. 24-hr follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Skin Conductance Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess change from baseline vs. 3-month follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Self-Report State Food Craving Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess differences between groups at 2-week follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Differences between R-E Training Group and Extinction Control Group in Self-Report State Food Craving Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess differences between groups at 1-month follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Mean Change from Baseline in Skin Conductance Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess change from baseline vs. 2-week follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Self-Report State Food Craving Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess change from baseline vs. 24-hr follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Mean Change from Baseline in Self-Report State Food Craving Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess change from baseline vs. 3-month follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Differences between R-E Training Group and Extinction Control Group in Heart Rate Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess differences between groups at 24-hr follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Heart Rate Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess differences between groups at 2-week follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Self-Report State Food Craving Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess change from baseline vs. 2-week follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Mean Change from Baseline in Self-Report State Food Craving Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess change from baseline vs. 1-month follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Differences between R-E Training Group and Extinction Control Group in Heart Rate Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess differences between groups at 1-month follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Heart Rate Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess differences between groups at 3-month follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Skin Conductance Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess differences between groups at 2-week follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Salivation Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess change from baseline vs. 3-month follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Salivation Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess differences between groups at 2-week follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Self-Report State Food Craving Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess differences between groups at 3-month follow-up
Self-reported state food craving in response to high calorie foods presented during the study will be assessed using the 3-item Intense Desire to Eat subscale of the Food Cravings Questionnaire-State (with modified numerical anchors to increase variability in responding). Participants will report the craving they are experiencing "right now, at this very moment" on a 0 (strongly disagree) to 100 (strongly agree) Likert rating scale. Mean scores will be calculated by averaging across ratings for a possible range of scores between 0 and 100, with higher scores reflecting greater self-reported craving.
Mean Change from Baseline in Heart Rate Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess change from baseline vs. 1-month follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Heart Rate Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess change from baseline vs. 3-month follow-up
Heart rate data will be collected using electrodes affixed below the ribcage and clavicle. MindWare Technologies hardware will collect continuous heart rate data during the presentation of high calorie food cues. Heart rate will be measured on a continuous scale with higher heart rate reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Skin Conductance Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess differences between groups at 24-hr follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Skin Conductance Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess differences between groups at 1-month follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Skin Conductance Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess differences between groups at 3-month follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Mean Change from Baseline in Salivation Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess change from baseline vs. 24-hr follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Salivation Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess differences between groups at 1-month follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Mean Change from Baseline in Skin Conductance Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess change from baseline vs. 1-month follow-up
Skin conductance data will be collected using two electrodes placed on the palm of the hand. MindWare Technologies hardware will collect continuous skin conductance data during the presentation of high calorie food cues with greater skin conductance reflecting greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Salivation Response to High Calorie Food Cues at 24-hr Follow-up
时间窗: current; assess differences between groups at 24-hr follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Mean Change from Baseline in Salivation Response to High Calorie Food Cues at 2-week Follow-up
时间窗: current; assess change from baseline vs. 2-week follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Mean Change from Baseline in Salivation Response to High Calorie Food Cues at 1-month Follow-up
时间窗: current; assess change from baseline vs. 1-month follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
Differences between R-E Training Group and Extinction Control Group in Salivation Response to High Calorie Food Cues at 3-month Follow-up
时间窗: current; assess differences between groups at 3-month follow-up
Salivation in response to observing high calorie food cues will be collected using three cotton dental rolls (two placed buccally and one placed beneath the tongue) for 2-min segments according to the Strongin-Hinsie Peck method. The dental rolls will be weighed (in grams) to assess the amount of saliva produced. Greater salivation (indicated by heavier weight of dental rolls) will indicate greater reactivity to high calorie food cues.
次要结局
- Mean Change from Baseline in Consumption of High Calorie Foods/Drinks at 2-week Follow-up(current; assess change from baseline vs. 2-week follow-up)
- Differences between R-E Training Group and Extinction Control Group in Consumption of High Calorie Foods/Drinks at 2-week Follow-up(current; assess differences between groups at 2-week follow-up)
- Mean Change from Baseline in Body Weight at 2-week Follow-up(current; assess change from baseline vs. 2-week follow-up)
- Differences between R-E Training Group and Extinction Control Group in Body Weight at 1-month Follow-up(current; assess differences between groups at 1-month follow-up)
- Differences between R-E Training Group and Extinction Control Group in Body Weight at 3-month Follow-up(current; assess differences between groups at 3-month follow-up)
- Mean Change from Baseline in Body Weight at 1-month Follow-up(current; assess change from baseline vs. 1-month follow-up)
- Mean Change from Baseline in Consumption of High Calorie Foods/Drinks at 1-month Follow-up(current; assess change from baseline vs. 1-month follow-up)
- Mean Change from Baseline in Consumption of High Calorie Foods/Drinks at 3-month Follow-up(current; assess change from baseline vs. 3-month follow-up)
- Differences between R-E Training Group and Extinction Control Group in Consumption of High Calorie Foods/Drinks at 3-month Follow-up(current; assess differences between groups at 3-month follow-up)
- Mean Change from Baseline in Body Weight at 3-month Follow-up(current; assess change from baseline vs. 3-month follow-up)
- Differences between R-E Training Group and Extinction Control Group in Consumption of High Calorie Foods/Drinks at 1-month Follow-up(current; assess differences between groups at 1-month follow-up)
- Differences between R-E Training Group and Extinction Control Group in Body Weight at 2-week Follow-up(current; assess differences between groups at 2-week follow-up)
研究者
Lisa J Germeroth, PhD
Assistant Professor, Psychiatry
University of Pittsburgh