Craving and startle modification during in vivo exposure to food cues

Rationale and objectives. Food craving and reactivity to food cues are related to food intake. Research has shown that both startle magnitude and prepulse inhibition of startle may be useful indices of cue reactivity and drug craving. The goal of this study was to assess the utility of these paradigms for the study of food craving in food-deprived participants. Methods. Twenty-nine non-smoking, food-deprived undergraduate participants were exposed to a counterbalanced series of food, cigarette, and neutral cues. During each 4.5-min cue, nine startle probes (102-dB white noise) were presented, and a prepulse (20-ms noise 8 dB above background) preceded 2/3 of the probes by 60 or 120 ms. Subjects were divided into those high and low in food-craving on the basis of subjective craving to food cues. Responses to food cues were compared to smoking cues to control for attention and arousal. Results. Both probe-alone startle magnitude and percent prepulse inhibition were significantly reduced during the food cue compared to the smoking cue among high food cravers, but not low food cravers. These processes seemed to be independent, as cue-induced changes in prepulse inhibition were uncorrelated with cue effects on probe-alone startle magnitude. Conclusions. Both probe-alone startle magnitude and prepulse inhibition are sensitive to cue-induced craving for food, but appear to assess separate processes. Startle methodologies may prove useful in understanding basic processes that regulate food intake.