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- Regulation of craving (ROC) training — a mechanism-based intervention developed at Yale University, USA, by Hedy Kober and colleagues — improves food choices and reduces calorie intake, according to new research.
www.nature.com/articles/s41574-018-0138-6Training your brain can improve food choice | Nature Reviews ...
Next, we review our recent development of a novel ROC-based intervention that trains individuals to use cognitive strategies to regulate craving, with promising effects on subsequent food choice and caloric consumption. We end by discussing future directions for this important line of work.
Summary: Food cravings influence body weight. Food craving reductions are due to reductions in the frequency of consuming craved foods, independent of energy content, but further research is warranted. Most findings continue to support the conditioning model of food cravings.
Dec 4, 2018 · Regulation of craving (ROC) training — a mechanism-based intervention developed at Yale University, USA, by Hedy Kober and colleagues — improves food choices and reduces calorie intake,...
- Alan Morris
- nrendo@nature.com
- 2019
Studies 1 and 2 showed that cognitive strategies can increase craving for healthy foods, reduce craving for unhealthy foods, and alter subjective valuation of foods (WTP) across BMI. Notably, the POSITIVE and NEGATIVE strategies were both effective compared with LOOK.
Dec 4, 2021 · Excitatory stimulation of the right DLPFC seems most promising to reduce food cravings to highly palatable food, while other studies provide evidence that stimulating the left DLPFC shows promising effects on weight loss and weight maintenance, especially in multisession approaches.
Aug 1, 2020 · Food craving predicts eating and weight gain. •. Cognitive strategies can be used to regulate craving. •. Training in cognitive strategies reduces eating and improves food choice. Abstract. Craving, defined here as a strong desire to eat, is a common experience that drives behavior.
Data suggest that an intervention that reduces responsivity of reward and attention regions to high-calorie foods and increases responsivity of inhibitory regions may reduce overeating prompted by high-calorie food images and cues, and promote weight loss.
