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

NCT06165952 · Status: RECRUITING · Type: OBSERVATIONAL · Enrollment: 162

Last updated 2026-04-24

No results posted yet for this study

Summary

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.

Conditions

  • Ultra-processed Foods (UP)

Sponsors & Collaborators

  • University of North Carolina, Chapel Hill

    collaborator OTHER

  • Oregon Research Institute

    collaborator OTHER

  • Stanford University

    lead OTHER

Principal Investigators

  • Eric Stice, PhD · Stanford University

Eligibility

Min Age
13 Years
Max Age
15 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2024-10-04
Primary Completion
2029-02-01
Completion
2029-02-28

Countries

  • United States

Study Locations

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Entities

Companies

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06165952 on ClinicalTrials.gov