KELLY D. BROWNELL AND MARK S. GOLD (EDITORS): Food and Addiction: A Comprehensive Handbook. Oxford University Press, New York, NY, 2012, 462 pp., $96.86, ISBN 978-0-19-973816-8.This volume is edited by Mark S. Gold, M.D., a substance abuse researcher and Chair of Psychiatry at the University of Florida and Kelly D. Brownell, PhD., Professor of Psychology and Professor of Epidemiology and Public Health, and Director of the Rudd Center for Food Policy & Obesity at Yale University. It is a collection of 66 short (5 to 8 pages) chapters written by 107 contributors. The volume is divided into seven Parts:I) The Neurobiology and Psychology of Addiction,II) Regulation of Eating and Body Weight,III) Research on Food and Addiction,IV) Clinical Approaches and Implications,V) Public Health Approaches and Implication,VI) Legal and Policy Implications, andVII) Concluding Comments.The volume compiles the proceedings of a 2007 meeting at Yale that assembled leading researchers in the fields of nutrition, obesity, and addiction. This meeting had its origins in the work of Bartley Hoebel and colleagues at Princeton University. They explored, in an animal model, whether sugar could be a substance of abuse and promote a form of addiction. According to Hoebel, is a plausible concept because the brain pathways that evolved to respond to natural rewards are also activated by drugs. Thus sugar, as a substance that releases opioids and dopamine, might also be expected to have potential.Food and Addiction is ambitious in scope. It broadly covers the topics of addiction and obesity, including chapters on the neurobiology of addiction and the regulation of energy balance. Its primary goal is to identify the factors interfering with healthy eating amidst the rampant increase of global obesity and its associated health risks. The editors' contention is that the addictive of may be one such factor.The secondary goal is to separate popular cultural and clinical anecdotal notions of addiction from scientific data. By bringing together the work of leading experts on a broad range of topics pertaining to food addiction, the editors proposed to address this subject from the vantage point of AND addiction-the impact of food on the brains of everyday people. This is posed as an important differentiating concept from addic- tion.The editors query:1) whether food and addiction is a concept worth pursuing; if it is,2) whether exploration of the notion that some foods might act on the brain as substances is instructive; and3) if certain foods can be considered addictive, whether there might be justification for restricting their marketing, particularly to vul- nerable populations, such as youth.Initially, the editors' concept of food AND addiction raises hopes for a neutral scientific exploration of the concept that certain foods might link to the same neural pathways in the brain as do drugs and alcohol, and thus be addictive. However, although the editors seem to want to separate themselves from the anecdotal notion of (and caution us about this notion) they do not succeed. At best, it seems that a bias towards this concept appears throughout the book as a foregone conclusion, with the added assumption that public policy should follow suit.Needless to say, foods laden with sugar, fats and salt are highly palatable and health hazard on their own merits. The introduction high- lights Frankenfoods, which are processed to dizzy the imagination with their colors, tastes, smells, textures, and other sensory properties (p. xxii). However, the questions that need to be addressed in the present context are: is food addictive? If so, which ones and how much? How does one identify items? Is everyone an addict? If not, who is more vulnerable and why? …
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