Higher Reward Value Perception Post Dieting is the Major Reason Why Most Weight Loss Diets Fail

Researchers at Oregon Research Institute have come out with a more comprehensive description of the impact of caloric restriction.

Researchers at Oregon Research Institute have come out with a more comprehensive description of the impact of caloric restriction in an attempt to explain why most diets fail to help people maintain their weight loss after they stop dieting.

Their results suggest that restricting food intake increases the reward value of food, particularly high-calorie, appetizing food (chocolate milkshakes), and that the more successful people are at caloric-restriction dieting, the greater difficulty they will face in maintaining the restriction.

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Additionally, abstaining from food intake for longer durations of time also increases the reward value of food, which may lead to poor food choices when the individual eventually does eat.

Results imply that dieting characterized by meal skipping and fasting would be less successful than weight loss efforts characterized by intake of low energy dense healthy foods.

"These results are unique," said Stice "in that these data are the first to suggest that elective caloric restriction increases the degree to which brain regions implicated in reward valuation and attention are activated by exposure to palatable foods."

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Participants were two groups of adolescents who voluntarily restricted their caloric intake so as to approximate what occurs with real-world dieters. Using a brain imaging paradigm, Stice and his team examined the responsivity of adolescent's attention and reward regions of the brain to the individual's exposure to and imagined intake of palatable foods, unpalatable foods, and glasses of water shown in pictures.

By including both pictures of palatable and unpalatable foods, the team was able to determine whether degree of "self-imposed" caloric deprivation correlated with hyper-responsivity of attention and reward regions for palatable versus unpalatable foods.