The Neuroscience behind the addiction to chocolate, wine, coffee and tobacco

Catalog description

Both clinical observations and popular culture support the idea that food might have addictive properties. Similar to the narrative for addictive drugs,individuals and the media use terms like "food addict" and "chocoholic", and refer to cravings, symptoms of withdrawal, and escalating patterns of eating that might be viewed as evidence of tolerance. The class will discuss chocolate and coffee as examples of so-called "addictive" food and compare their effects and mechanisms with those of alcohol and nicotine, two substances with well-characterzed addictive properties. Furthermore, we will discuss why some forms of overeating are thought to reflect an addictive behavior. Considering the social dimension of alcohol,coffee, and tobacco consumption and the fact that large numbers of the population consume them together, we will also discuss the possible interactive effects of combinationsof these psychoactive substances on mood and disease state. At the end of the course the student will become familiar with the diagnostic criteria for substance dependence, the anatomy and physiology of the brain circuits involvedin reward processing and drug depencence, and the neurotransmitter systems involved.