Parent Mental Health Before and During the COVID-19 Pandemic.

Although extant cross-sectional data suggest that parents have experienced numerous challenges (e.g., homeschooling, caregiver burden) and mental health consequences during the COVID-19 pandemic, longitudinal data are needed to confirm mental health changes relative to pre-pandemic levels and identify which specific pandemic-related changes most highly predict mental health during the pandemic. In two longitudinal subsamples (N = 299 and N = 175), we assessed change in anxiety, depression, and stress before and during the pandemic and whether the accumulation of pandemic-related changes predicted observed mental health changes. On average, parents reported increased depression and anxiety, but no significant changes in reported stress. Moreover, increased interpersonal conflict, difficulty managing work and caregiving responsibilities, and increased economic challenges were the types of pandemic-related changes that most strongly predicted worse mental health, highlighting that juggling caregiving responsibilities and economic concerns, along with the pandemic's impact on interpersonal family relationships are key predictors of worsening parental mental illness symptoms.

Examining the role of olfaction in dietary choice.

Obesity is frequently caused by calorie-rich dietary choices across the animal kingdom. As prandial preference toward a high-fat diet develops in mice, an anti-preference or devaluation of a nutritionally balanced but less palatable standard chow diet occurs concomitantly. Although mechanistic insights underlying devaluation have been observed physiologically in the brain, it is unclear how peripheral sensory processing affects food choice. Because olfactory cues and odor perception help coordinate food preference and intake, we determine the role of smell in the targeted consumption of a high-fat diet and simultaneous devaluation of a standard chow diet. Using inaccessible food and loss-of-function manipulations, we find that olfactory information is neither sufficient nor necessary for both the acute and chronic selection of high-fat diet and coincident diminished value of standard diet. This work suggests alternative means are behind the immediate and sustained consumption of high-fat diet and concurrent standard diet devaluation.

High-fat food biases hypothalamic and mesolimbic expression of consummatory drives.

Maintaining healthy body weight is increasingly difficult in our obesogenic environment. Dieting efforts are often overpowered by the internal drive to consume energy-dense foods. Although the selection of calorically rich substrates over healthier options is identifiable across species, the mechanisms behind this choice remain poorly understood. Using a passive devaluation paradigm, we found that exposure to high-fat diet (HFD) suppresses the intake of nutritionally balanced standard chow diet (SD) irrespective of age, sex, body mass accrual and functional leptin or melanocortin-4 receptor signaling. Longitudinal recordings revealed that this SD devaluation and subsequent shift toward HFD consumption is encoded at the level of hypothalamic agouti-related peptide neurons and mesolimbic dopamine signaling. Prior HFD consumption vastly diminished the capacity of SD to alleviate the negative valence associated with hunger and the rewarding properties of food discovery even after periods of HFD abstinence. These data reveal a neural basis behind the hardships of dieting.