Negative affect influences the computations underlying food choice in bulimia nervosa

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Abstract
Individuals often consume tasty, calorically dense foods in response to negative emotions, a phenomenon exemplified by notions of ‘stress eating’ and ‘comfort food’. While this link between food and mood can become pathological in binge eating, the decision-making processes underlying this link are poorly understood. Here, we investigated the impact of acute increases in negative affect on when and how strongly the perceived tastiness and healthiness of foods influence food choices in healthy adults and individuals with bulimia nervosa (BN), an eating disorder characterized by cycles of over- and under-consumption of food. In a randomized crossover design, 25 women with BN and 21 healthy controls completed two sessions where they received either a neutral or negative affect induction and then completed a food choice task. Using a time-varying diffusion decision model, we assessed how negative affect influences food choice dynamics for high- and low-fat foods. In the neutral affect condition, individuals with BN considered tastiness relative to healthiness of high-fat foods sooner than healthy controls but maintained a restrictive food choice policy by reducing the weight on tastiness. After a negative affect induction, both groups showed a stronger bias toward considering tastiness before healthiness, but this bias was exaggerated in individuals with BN. This affect-induced bias for high-fat foods predicted more frequent subjective binge episodes over 3 months. These results provide insights into how negative emotion influences food choices and may explain why binge eating in BN is more likely during high negative affect, while dietary restriction is more likely during low negative affect.
Funding Information
  • National Institute of Mental Health (K23MH118418)
  • National Institute of Mental Health (T32-MH096679-01A1)
  • National Institute of Mental Health (K12AR084233)
  • Brain and Behavior Research Foundation (NARSAD Young Investigator Grant)

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