While earning her Ph.D. in clinical psychology, Dylan Gee often encountered children and adolescents battling phobias, panic attacks, and other anxiety disorders. Most overcame them with the help of psychotherapy. But not all of the kids did, and Gee spent many an hour brainstorming about how to help her tougher cases, often to find that nothing worked.
What Gee noticed was that so many of the interventions she pondered were based on studies in adults. Little was actually known about the dramatic changes that a child’s developing brain undergoes and their implications for coping under stress. Gee, an assistant professor at Yale University, New Haven, CT, decided to dedicate her research career to bridging the gap between basic neuroscience and clinical interventions to treat children and adolescents with persistent anxiety and stress-related disorders.
For some people, the smell of Mom’s home-baked pie, the sight of an ice cream truck, or the sound of sizzling French fries can trigger a feeding frenzy. But others find it much easier to resist such temptations. What’s the explanation?
You might think it’s sheer willpower. But a recent study in the journal Molecular Psychiatry suggests the answer to what fuels susceptibility to food cues may be far more complex, related to subtle differences in brain chemistry .