Anorexia Nervosa
Conditions
Brief summary
The goal of this clinical trial is to examine whether food value construction can be biased in individuals with anorexia nervosa. The main question it aims to answer is: Can a simple training task increase the importance of relevant food attributes such that subsequent choices about what to eat in individuals with anorexia nervosa will look more like those of healthy eaters? Participants will undergo a simple training paradigm where they view food items and focus on different attributes (e.g., its tastiness or healthiness). Participants will then be asked to make decisions about what foods they'd like to eat.
Interventions
BEHAVIORALTraining food attributes
Participants will view images of foods and asked to focus on different attributes of the food (e.g., its healthiness or tastiness)
Sponsors
University of Chicago
National Institute of Mental Health (NIMH)
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
BASIC_SCIENCE
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
16 Years to 45 Years
Healthy volunteers
Yes
Inclusion criteria
* aged 16-35 years * male or female * able to read and speak English
Exclusion criteria
for all participants: * history of concussion or neurological disease * full scale IQ estimate \< 80; * taking medication that has been shown to affect attention or learning (i.e., second generation antipsychotics, memantine, methylphenidate, or modafinil)
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in Decision Weight for Tastiness vs. Healthiness Attributes in Food Choice | Immediately prior to and immediately following the training session (pre- and post-assessments, approximately 1 hour apart on the same day) | Food choice will be assessed using a binary choice task in which participants choose between pairs of food items that vary on healthiness, tastiness, savoriness, and overall preference. Choice data will be modeled using mixed-effects logistic regression, with delta-healthiness (difference in healthiness rating between paired items) and delta-tastiness (difference in tastiness rating) entered as predictors of choice. The parameter of interest is the regression coefficient (beta weight) for delta-tastiness relative to delta-healthiness, reflecting the degree to which choice is driven by tastiness versus healthiness attributes. We predict that tastiness beta weight will increase pre- to post-training in patients with AN. |
Countries
United States
Contacts
CONTACTAkram Bakkour
Outcome results
None listed