Academic stress and personality interact to increase the neural response to high-calorie food cues

Abstract

Psychosocial stress is associated with an increased intake of palatable foods and weight gain in stress-reactive individuals. Personality traits have been shown to predict stress-reactivity. However, it is not known if personality traits influence brain activity in regions implicated in appetite control during psychosocial stress. The current study assessed whether Gray's Behavioural Inhibition System (BIS) scale, a measure of stress-reactivity, was related to the activity of brain regions implicated in appetite control during a stressful period. Twenty-two undergraduate students participated in a functional magnetic resonance imaging (fMRI) experiment once during a non-exam period and once during final exams in a counter-balanced order. In the scanner, they viewed food and scenery pictures. In the exam compared with the non-exam condition, BIS scores related to increased perceived stress and correlated with increased blood-oxygen-level dependent (BOLD) response to high-calorie food images in regions implicated in food reward and subjective value, such as the ventromedial prefrontal cortex, (vmPFC) and the amygdala. BIS scores negatively related to the functional connectivity between the vmPFC and the dorsolateral prefrontal cortex. The results demonstrate that the BIS trait influences stress reactivity. This is observed both as an increased activity in brain regions implicated in computing the value of food cues and decreased connectivity of these regions to prefrontal regions implicated in self-control. This suggests that the effects of real life stress on appetitive brain function and self-control is modulated by a personality trait. This may help to explain why stressful periods can lead to overeating in vulnerable individuals.

Stress and behavioral changes with remote E-exams during the Covid-19 pandemic: A cross-sectional study among undergraduates of medical sciences

“…Nevertheless, some individuals might be more susceptible for the unhealthy choices due to certain psychological factors [ 44 ]. A recent study comparing students in the exam conditions versus the regular days, reported effects of stress on appetitive brain function [ 45 ]. Self-control was suggested to be affected by a personality trait which might cause overeating in susceptible subjects upon exposure to stressful condition [ 45 ].…”

“…A recent study comparing students in the exam conditions versus the regular days, reported effects of stress on appetitive brain function [ 45 ]. Self-control was suggested to be affected by a personality trait which might cause overeating in susceptible subjects upon exposure to stressful condition [ 45 ]. In addition, a recent study has reported changes in students’ dietary habits during the exams period such as decrease in diet quality, lower fruit and vegetables intake, higher fast food intake and more difficulties to eat healthy in students during the exams period [ 44 ].…”

Liking and left amygdala activity during food versus nonfood processing are modulated by emotional context

“…Personality differences in stress reactivity, as measured by the behavioral inhibition scale, predicted increases in perceived stress during the final exams. Moreover, higher scores in the behavioral inhibition scale were associated with increased fMRI activity during the exam versus the nonexam period in the amygdala and ventromedial prefrontal cortex in response to foods (Neseliler et al, 2017).…”

An 8‐Week Relaxation Program Consisting of Progressive Muscle Relaxation and Mindfulness Meditation to Reduce Stress and Attenuate Stress‐Driven Eating

“…At the same times, a 100‐mm VAS was completed to assess the level of stress and relaxation felt (i.e. “How stressed (or relaxed) do you feel?”) (Fisher et al., ; Neseliler et al., ).…”

“…"How stressed (or relaxed) do you feel?") (Fisher et al, 2016;Neseliler et al, 2017). Stunkard & Messick, 1985) were completed pre-intervention to provide additional descriptive characteristics of the sample.…”