Chronic stress and obesity

A new view of "comfort food"

Mary F. Dallman, Norman Pecoraro, Susan F. Akana, Susanne E. La Fleur, Francisca Gomez, Hani Houshyar, M. E. Bell, Seema Bhatnagar, Kevin D. Laugero, Sotara Manalo

Research output: Contribution to journalArticle

794 Citations (Scopus)

Abstract

The effects of adrenal corticosteroids on subsequent adrenocorticotropin secretion are complex. Acutely (within hours), glucocorticoids (GCs) directly inhibit further activity in the hypothalamo-pituitary-adrenal axis, but the chronic actions (across days) of these steroids on brain are directly excitatory. Chronically high concentrations of GCs act in three ways that are functionally congruent. (i) GCs increase the expression of corticotropin-releasing factor (CRF) mRNA in the central nucleus of the amygdala, a critical node in the emotional brain. CRF enables recruitment of a chronic stress-response network. (i) GCs increase the salience of pleasurable or compulsive activities (ingesting sucrose, fat, and drugs, or wheel-running). This motivates ingestion of "comfort food." (iii) GCs act systemically to increase abdominal fat depots. This allows an increased signal of abdominal energy stores to inhibit catecholamines in the brainstem and CRF expression in hypothalamic neurons regulating adrenocorticotropin. Chronic stress, together with high GC concentrations, usually decreases body weight gain in rats; by contrast, in stressed or depressed humans chronic stress induces either increased comfort food intake and body weight gain or decreased intake and body weight loss. Comfort food ingestion that produces abdominal obesity, decreases CRF mRNA in the hypothalamus of rats. Depressed people who overeat have decreased cerebrospinal CRF, catecholamine concentrations, and hypothalamo-pituitary-adrenal activity. We propose that people eat comfort food in an attempt to reduce the activity in the chronic stress-response network with its attendant anxiety. These mechanisms, determined in rats, may explain some of the epidemic of obesity occurring in our society.

Original languageEnglish (US)
Pages (from-to)11696-11701
Number of pages6
JournalProceedings of the National Academy of Sciences of the United States of America
Volume100
Issue number20
DOIs
StatePublished - Sep 30 2003
Externally publishedYes

Fingerprint

Corticotropin-Releasing Hormone
Glucocorticoids
Obesity
Food
Eating
Body Weight
Adrenocorticotropic Hormone
Weight Gain
Catecholamines
Abdominal Fat
Messenger RNA
Abdominal Obesity
Brain
Running
Hypothalamus
Brain Stem
Sucrose
Weight Loss
Adrenal Cortex Hormones
Anxiety

Keywords

  • Corticotropin-releasing factor
  • Glucocorticoids
  • High fat
  • Motivation
  • Sucrose

ASJC Scopus subject areas

  • Genetics
  • General

Cite this

Dallman, M. F., Pecoraro, N., Akana, S. F., La Fleur, S. E., Gomez, F., Houshyar, H., ... Manalo, S. (2003). Chronic stress and obesity: A new view of "comfort food". Proceedings of the National Academy of Sciences of the United States of America, 100(20), 11696-11701. https://doi.org/10.1073/pnas.1934666100

Chronic stress and obesity : A new view of "comfort food". / Dallman, Mary F.; Pecoraro, Norman; Akana, Susan F.; La Fleur, Susanne E.; Gomez, Francisca; Houshyar, Hani; Bell, M. E.; Bhatnagar, Seema; Laugero, Kevin D.; Manalo, Sotara.

In: Proceedings of the National Academy of Sciences of the United States of America, Vol. 100, No. 20, 30.09.2003, p. 11696-11701.

Research output: Contribution to journalArticle

Dallman, MF, Pecoraro, N, Akana, SF, La Fleur, SE, Gomez, F, Houshyar, H, Bell, ME, Bhatnagar, S, Laugero, KD & Manalo, S 2003, 'Chronic stress and obesity: A new view of "comfort food"', Proceedings of the National Academy of Sciences of the United States of America, vol. 100, no. 20, pp. 11696-11701. https://doi.org/10.1073/pnas.1934666100
Dallman, Mary F. ; Pecoraro, Norman ; Akana, Susan F. ; La Fleur, Susanne E. ; Gomez, Francisca ; Houshyar, Hani ; Bell, M. E. ; Bhatnagar, Seema ; Laugero, Kevin D. ; Manalo, Sotara. / Chronic stress and obesity : A new view of "comfort food". In: Proceedings of the National Academy of Sciences of the United States of America. 2003 ; Vol. 100, No. 20. pp. 11696-11701.
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