Effects of Processed Foods on Brain Reward Circuitry and Food Cue Learning

Recruiting now

Conditions studied: Ultra-processed Foods (UP)

In brief

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.

Key facts

Study ID

NCT06165952

Run by

Stanford University

People needed

162

Starts

2024-10-04

Expected to finish

2029-02-28

Last updated by the study team

2026-04-24

Who can join

Age: 13 and older, up to 15. Sex: any. Healthy volunteers: not accepted.

You may qualify if…

• 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

You may not qualify if…

• 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)

Where it is running

• Stanford University — Stanford, California, United States (enrolling)

Full record on ClinicalTrials.gov

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