Food & Addiction

Auteur
Dr. Ashley Gearhardt is an Associate Professor of Psychology at the University of Michigan. Kelly Brownell is Robert L. Flowers Professor of Public Policy, Professor of Psychology and Neuroscience, Director Emeritus of the World Food Policy Center, and Dean Emeritus of the Sanford School of Public Policy, Duke University. Mark Gold is an inventor, pioneering translational researcher, Eminent Scholar, Distinguished Professor, and Chairman whose career in translational neuroscience began in 1972. Marc Potenza is a board-certified psychiatrist with sub-specialty training in addiction psychiatry. He is a Professor of Psychiatry, Child Study and Neuroscience at the Yale University School of Medicine where he is the Director of the Division on Addictions Research, Women and Addictive Disorders Core of Women's Health Research at Yale and Yale Research Program on Impulsivity.

Texte du rabat

The food environment has changed dramatically and is now dominated by foods with unnaturally high levels of sugar, fat, and salt that are intensely rewarding. Scientific evidence has increased rapidly in the last few decades that these types of foods are capable of triggering addictive processes, which may be a key driver in the rising rates of obesity and diet-related disease around the globe. Food and Addiction: A Comprehensive Handbook, Second Edition provides a multidisciplinary review of the most cutting-edge science on the contribution of addictive processes to how we consume food. Top experts in the field of nutrition, addiction, psychology, psychiatry, neuroscience, epidemiology, public health, marketing, and policy come together to provide a scoping view of this rapidly evolving scientific area that has important implications for the well-being and health of adults and children around the globe.

Résumé
Food and Addiction: A Comprehensive Handbook, Second Edition brings scientific order to the issue of food and addiction, spanning multiple disciplines to create the foundation for what is a rapidly advancing field and to highlight needed advances in science and public policy. It assembles leading scientists and policy makers from fields such as nutrition, addiction, psychology, epidemiology, and public health to explore and analyze the scientific evidence on the addictive properties of food. It provides complete and comprehensive coverage of all subjects pertinent to food and addiction, from how the brain processes food reward and the role of the gut-microbiome in addictive eating, to diagnostic criteria for food addiction, the contribution of industry tactics to the creation of addictive foods, and behavioral, neurological, and pharmacologic interventions, as well as the clinical, public health, legal, and policy implications of recognizing the validity of food addiction. Each chapter reviews the available science and notes needed scientific advances in the field.