Sleep Deprivation Sabotages Healthy Eating
June 12, 2012 - News
Comments

DARIEN, Ill.—New research presented at SLEEP 2012, the 26th annual meeting of the Associated Professional Sleep Societies (APSS), suggests people who experience sleep deprivation undergo certain brain changes that make them more likely to choose unhealthy foods compared to people who get a good night’s rest.

Researchers from St. Luke’s-Roosevelt Hospital Center and Columbia University in New York performed functional magnetic resonance imaging (fMRI) on 25 men and women of normal weights while they looked at images of healthy and unhealthy foods. The scans were taken after five nights in which sleep was either restricted to four hours or allowed to continue up to nine hours. Results were compared.

“The same brain regions activated when unhealthy foods were presented were not involved when we presented healthy foods," said Marie-Pierre St-Onge, PhD, the study’s principal investigator. “The unhealthy food response was a neuronal pattern specific to restricted sleep. This may suggest greater propensity to succumb to unhealthy foods when one is sleep restricted."

Previous research has shown that restricted sleep leads to increased food consumption in healthy people, and that a self-reported desire for sweet and salty food increases after a period of sleep deprivation. The new study’s results provide additional support for a role of short sleep in appetite-modulation and obesity.

“The results suggest that, under restricted sleep, individuals will find unhealthy foods highly salient and rewarding, which may lead to greater consumption of those foods," St-Onge said. “Indeed, food intake data from this same study showed that participants ate more overall and consumed more fat after a period of sleep restriction compared to regular sleep. The brain imaging data provided the neurocognitive basis for those results."

 

Sources:

Comments
comments powered by Disqus
Related News
News
Eating high-protein breakfasts curbed hunger throughout the morning, compared with a low-protein
News
Formulating high-quality, reduced-fat foods creates a challenge for food product designers because
News
Consuming 1.5 ounces of almonds each day has been linked to reduced hunger, improved dietary
News
The addition of oregano essential oils to sunflower seeds preserved their positive sensory
News
Roquette showcased its microalgal ingredients, for use in baking applications to improve nutrition