Abstract
Food addiction has emerged over the last few years as a “legitimate” addictive disorder from which many patients suffer. Controversies remain however into determining consistent clinical characterizations, etiology, course, and treatment of this disorder. The description of food addiction derives from experimental and epidemiological models of substance use disorders. Foods high in fat and sugars appear to be the “substance” that determine physical and physiologic dependence. Patients display a problematic pattern of use, inexplicable craving for these foods despite problematic social, occupational, or recreational issues. Although the DSM-5 does not recognize food addiction as a diagnosis, clinicians rely on the Yale Food Addiction Scale (YFAS 2.0). The goals of treatment must be clearly defined with the patient. Medical (including psychiatric) and nutritional evaluations help set the stage for a holistic understanding of the patients’ condition.
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Jegede, O., Olupona, T. (2022). Food Addiction. In: Akerele, E. (eds) Substance and Non-Substance Related Addictions. Springer, Cham. https://doi.org/10.1007/978-3-030-84834-7_6
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DOI: https://doi.org/10.1007/978-3-030-84834-7_6
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