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Effects of Processed Foods on Brain Reward Circuitry and Food Cue Learning
RecruitingObservational study
Who can join
Ages 13 to 15 · All sexes
Full eligibility criteria
Inclusion Criteria: * female and male adolescents 13-15 years of age * age- and sex- adjusted zBMI scores between the 25th and 75th percentile * participant and their guardian must be able to read and speak English to gather valid consent Exclusion Criteria: * current eating disorders or other major psychiatric disorders (e.g., depression, bipolar, schizophrenia, substance use disorder) * fMRI contra-indicators (e.g., metal implants, braces, claustrophobia, pregnancy) * serious medical problems (e.g., Type 2 diabetes, cancer) * history of food allergies or restrictive dietary requirements (e.g., lactose intolerance, vegan) * use of psychoactive drugs more than once weekly * medications that impact appetite or reward functioning (e.g., metformin, anti-psychotic medication, insulin)
About the study
Examine if ultra-processed (UP) foods are more effective in activating reward, attention, and memory brain regions and in promoting food cue learning than minimally-processed foods. Assess individual differences in neurobehavioral responses to UP foods.
Sponsor: Stanford University · Participants: 162 · Started: Oct 4, 2024
Contact the study team
- Eric Stice, PhD · Phone: 541-222-0615
- Teena Ambrose, BS · Phone: 310-658-6193
Official record on ClinicalTrials.gov — NCT06165952
Locations in the U.S.
| California | Stanford University, Stanford |
From ClinicalTrials.gov, data retrieved Sep 30, 2026. Each study sets its own eligibility; the study team decides who can join.