scholarly journals Obesity and Dietary Added Sugar Interact to Affect Postprandial GLP-1 and Its Relationship to Striatal Responses to Food Cues and Feeding Behavior

2021 ◽  
Vol 12 ◽  
Author(s):  
Sabrina Jones ◽  
Shan Luo ◽  
Hilary M. Dorton ◽  
Alexandra G. Yunker ◽  
Brendan Angelo ◽  
...  
Keyword(s):  
Feeding Behavior ◽  
Cue Reactivity ◽  
Brain Regions ◽  
Plain Water ◽  
Food Cues ◽  
Brain Response ◽  
Added Sugar ◽  
Low Calorie ◽  
Sugar Intake ◽  
High Calorie

It has been hypothesized that the incretin hormone, glucagon-like peptide-1 (GLP-1), decreases overeating by influencing mesolimbic brain regions that process food-cues, including the dorsal striatum. We previously showed that habitual added sugar intake was associated with lower glucose-induced circulating GLP-1 and a greater striatal response to high calorie food cues in lean individuals. Less is known about how dietary added sugar and obesity may interact to affect postprandial GLP-1 and its relationship to striatal responses to food cues and feeding behavior. The current study aimed to expand upon previous research by assessing how circulating GLP-1 and striatal food cue reactivity are affected by acute glucose consumption in participants with varied BMIs and amounts of habitual consumption of added sugar. This analysis included 72 participants from the Brain Response to Sugar Study who completed two study visits where they consumed either plain water or 75g glucose dissolved in water (order randomized; both drinks were flavored with non-caloric cherry flavoring) and underwent repeated blood sampling, a functional magnetic resonance imaging (fMRI) based food-cue task, and an ad-libitum buffet meal. Correlations between circulating GLP-1 levels, striatal food-cue reactivity, and food intake were assessed, and interactions between obesity and added sugar on GLP-1 and striatal responses were examined. An interaction between BMI and dietary added sugar was associated with reduced post-glucose GLP-1 secretion. Participants who were obese and consumed high levels of added sugar had the smallest increase in plasma GLP-1 levels. Glucose-induced GLP-1 secretion was correlated with lower dorsal striatal reactivity to high-calorie versus low-calorie food-cues, driven by an increase in reactivity to low calorie food-cues. The increase in dorsal striatal reactivity to low calorie food-cues was negatively correlated with sugar consumed at the buffet. These findings suggest that an interaction between obesity and dietary added sugar intake is associated with additive reductions in postprandial GLP-1 secretion. Additionally, the results suggest that changes to dorsal striatal food cue reactivity through a combination of dietary added sugar and obesity may affect food consumption.

scholarly journals Brain Connectivity, and Hormonal and Behavioral Correlates of Sustained Weight Loss in Obese Patients after Laparoscopic Sleeve Gastrectomy

2020 ◽  
Author(s):  
Yang Hu ◽  
Gang Ji ◽  
Guanya Li ◽  
Peter Manza ◽  
Wenchao Zhang ◽  
...  
Keyword(s):  
Weight Loss ◽  
Sleeve Gastrectomy ◽  
Cognitive Control ◽  
Laparoscopic Sleeve Gastrectomy ◽  
Cue Reactivity ◽  
Structural Connectivity ◽  
Anterior Cingulate ◽  
Food Cues ◽  
Sustained Weight Loss ◽  
High Calorie

Abstract The biological mediators that support cognitive-control and long-term weight-loss after laparoscopic sleeve gastrectomy (LSG) remain unclear. We measured peripheral appetitive hormones and brain functional-connectivity (FC) using magnetic-resonance-imaging with food cue-reactivity task in 25 obese participants at pre, 1 month, and 6 month after LSG, and compared with 30 normal weight controls. We also used diffusion-tensor-imaging to explore whether LSG increases brain structural-connectivity (SC) of regions involved in food cue-reactivity. LSG significantly decreased BMI, craving for high-calorie food cues, ghrelin, insulin, and leptin levels, and increased self-reported cognitive-control of eating behavior. LSG increased FC between the right dorsolateral prefrontal cortex (DLPFC) and the pregenual anterior cingulate cortex (pgACC) and increased SC between DLPFC and ACC at 1 month and 6 month after LSG. Reduction in BMI correlated negatively with increased FC of right DLPFC-pgACC at 1 month and with increased SC of DLPFC-ACC at 1 month and 6 month after LSG. Reduction in craving for high-calorie food cues correlated negatively with increased FC of DLPFC-pgACC at 6 month after LSG. Additionally, SC of DLPFC-ACC mediated the relationship between lower ghrelin levels and greater cognitive control. These findings provide evidence that LSG improved functional and structural connectivity in prefrontal regions, which contribute to enhanced cognitive-control and sustained weight-loss following surgery.

scholarly journals Is obesity related to enhanced neural reactivity to visual food cues? A review and meta-analysis.

2020 ◽  
Author(s):  
Filip Morys ◽  
Isabel García-García ◽  
Alain Dagher
Keyword(s):  
Meta Analysis ◽  
Cue Reactivity ◽  
Theoretical Work ◽  
Fusiform Gyrus ◽  
Food Cues ◽  
Brain Response ◽  
Brain Responses ◽  
Neural Reactivity ◽  
Food Pictures ◽  
Left Insula

Abstract Theoretical work suggests that obesity is related to enhanced incentive salience of food cues. However, evidence from both behavioral and neuroimaging studies on the topic is mixed. In this work we review the literature on cue reactivity in obesity and perform a preregistered meta-analysis of studies investigating effects of obesity on brain responses to passive food pictures viewing. Further, we examine whether age influences brain responses to food cues in obesity. In the meta-analysis we included 13 studies of children and adults that investigated group differences (obese vs. lean) in responses to food vs. non-food pictures viewing. While we found no significant differences in the overall meta-analysis, we show that age significantly influences brain response differences to food cues in the left insula and the left fusiform gyrus. In the left insula, obese vs. lean brain differences in response to food cues decreased with age, while in the left fusiform gyrus the pattern was opposite. Our results suggest that there is little evidence for obesity-related differences in responses to food cues and that such differences might be mediated by additional factors that are often not considered.

scholarly journals Developmental Changes in Food Perception and Preference

2021 ◽  
Vol 5 (Supplement_1) ◽  
pp. A7-A8
Author(s):  
Monica Serrano-Gonzalez ◽  
Seung-Lark Lim ◽  
Nicolette Sullivan ◽  
Robert Kim ◽  
Megan M Herting ◽  
...  
Keyword(s):  
Food Preferences ◽  
Food Choices ◽  
Brain Regions ◽  
Self Control ◽  
Developmental Changes ◽  
Differential Rate ◽  
Low Calorie ◽  
Food Perception ◽  
Age Related ◽  
High Calorie

Abstract Food choices are a key determinant of dietary intake, with involved brain regions such as the mesolimbic and prefrontal cortex maturing at a differential rate from childhood to young adulthood. However, developmental changes in healthy and unhealthy food perception and preference remain poorly understood. We aimed to understand this gap by investigating whether perceptions and preferences for food vary as a function of age, and how specific food attributes (i.e., taste and health) impact these age-related changes. We hypothesized that there would be an inverted U-shaped relationship between age and preference for high-calorie foods. As well, we expected that both dietary self-control and the decision weight of the health attribute would increase with age. One hundred thirty-nine participants aged 8–23 years (79 males, 60 females) participated in this study. They completed computerized rating tasks to assess taste, health, and liking (or preference) of high-calorie and low-calorie foods, followed by 100 binary food choices based on each participant’s individual ratings for taste and health. Among the 100 pairs, 75 were deemed challenge trials, where one food had a higher taste rating but a lower health rating than the other food item. Dietary self-control was considered successful when the healthier food cue in the challenge trial was chosen, and self-control success ratio (SCSR) was computed as the proportion of self-control success trials over the total number of choices. Results showed that high-calorie foods were rated as more tasty (r = 0.32, p < 0.001) and less healthy (r = -0.22, p < 0.01) with increasing age. As well, older participants wanted to eat high-calorie foods more than the younger participants (r = 0.29, p = 0.001). Furthermore, older age was associated with an increased decision weight of taste attribute on food preferences (r = 0.26, p = 0.002), suggesting that the taste attribute may contribute to the age-related increases in preference for high-calorie foods. Although participants rated low-calorie foods as less tasty (r = -0.17, p = 0.04) and less healthy (r= -0.31, p < 0.001) with increasing age, there was no significant association between age and preference for low-calorie foods. Participants made faster food choices with increasing age (r= -0.31, p < 0.001), which was driven by failed self-control choices (r = -0.23, p = 0.006). There was no significant association between age and SCSR (p = 0.5). Our results are consistent with other studies that demonstrate age-related increases in consumption of calorie-dense foods in youth, and suggest that age may be more relevant to preference for high-calorie than low-calorie foods. Future studies are merited to investigate the neurobiology underlying these developmental changes in food perceptions and preferences.

scholarly journals Developmental Changes in Food Perception and Preference

2021 ◽  
Vol 12 ◽  
Author(s):  
Monica Serrano-Gonzalez ◽  
Megan M. Herting ◽  
Seung-Lark Lim ◽  
Nicolette J. Sullivan ◽  
Robert Kim ◽  
...  
Keyword(s):  
Food Choices ◽  
Brain Regions ◽  
Self Control ◽  
Developmental Changes ◽  
Central Adiposity ◽  
Low Calorie ◽  
Success Ratio ◽  
Age Related ◽  
Food Perceptions ◽  
High Calorie

Food choices are a key determinant of dietary intake, with brain regions, such as the mesolimbic and prefrontal cortex maturing at differential rates into adulthood. More needs to be understood about developmental changes in healthy and unhealthy food perceptions and preference. We investigated how food perceptions and preference vary as a function of age and how food attributes (taste and health) impact age-related changes. One hundred thirty-nine participants (8–23 years, 60 females) completed computerized tasks to rate high-calorie and low-calorie food cues for taste, health, and liking (preference), followed by 100 binary food choices based on each participant’s ratings. Dietary self-control was considered successful when the healthier (vs. tastier) food was chosen. Self-control success ratio was the proportion of success trials over total number of choices. Beta-weights for health (β-health) and taste (β-taste) were calculated as each attribute’s influence on food preference. Adiposity measurements included BMI z-score and waist-to-height ratio (WHtR). High-calorie foods were rated more tasty and less healthy with increasing age. Older participants liked high-calorie foods more (vs. younger participants), and β-taste was associated with age. Significant age-by-WHtR interactions were observed for health and taste ratings of high-calorie foods, β-taste, and marginally for preference of high-calorie foods. Stratifying by WHtR (high, low), we found age-related increases in taste and preference ratings of high-calorie foods in the high WHtR group alone. In contrast, age-related decreases in health ratings of high-calorie foods were significant in the low WHtR group alone. Age and β-taste were significantly associated in the high WHtR group and only marginally significant with low WHtR. Although participants rated low-calorie foods as less tasty and less healthy with increasing age, there was no association between age and preference for low-calorie foods. Participants made faster food choices with increasing age regardless of WHtR, with a significant age-by-WHtR interaction on reaction time (RT). There were no age-related effects in self-control success ratio and β-health. These results suggest that individual differences in age and central adiposity play an important role in preference for high-calorie foods, and a higher importance of food tastiness in food choice may contribute to greater preference for high-calorie foods with increasing age.

scholarly journals Food Addiction Symptoms and Amygdala Response in Fasted and Fed States

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1285 ◽  
Author(s):  
Kirrilly M. Pursey ◽  
Oren Contreras-Rodriguez ◽  
Clare E. Collins ◽  
Peter Stanwell ◽  
Tracy L. Burrows
Keyword(s):  
Assessment Tool ◽  
Food Addiction ◽  
Positive Association ◽  
Central Amygdala ◽  
Food Cues ◽  
Significant Positive Association ◽  
Low Calorie ◽  
Reward Seeking ◽  
Food Images ◽  
High Calorie

Few studies have investigated the underlying neural substrates of food addiction (FA) in humans using a recognised assessment tool. In addition, no studies have investigated subregions of the amygdala (basolateral (BLA) and central amygdala), which have been linked to reward-seeking behaviours, susceptibility to weight gain, and promoting appetitive behaviours, in the context of FA. This pilot study aimed to explore the association between FA symptoms and activation in the BLA and central amygdala via functional magnetic resonance imaging (fMRI), in response to visual food cues in fasted and fed states. Females (n = 12) aged 18–35 years completed two fMRI scans (fasted and fed) while viewing high-calorie food images and low-calorie food images. Food addiction symptoms were assessed using the Yale Food Addiction Scale. Associations between FA symptoms and activation of the BLA and central amygdala were tested using bilateral masks and small-volume correction procedures in multiple regression models, controlling for BMI. Participants were 24.1 ± 2.6 years, with mean BMI of 27.4 ± 5.0 kg/m2 and FA symptom score of 4.1 ± 2.2. A significant positive association was identified between FA symptoms and higher activation of the left BLA to high-calorie versus low-calorie foods in the fasted session, but not the fed session. There were no significant associations with the central amygdala in either session. This exploratory study provides pilot data to inform future studies investigating the neural mechanisms underlying FA.

scholarly journals Differential effects of fructose versus glucose on brain and appetitive responses to food cues and decisions for food rewards

2015 ◽  
Vol 112 (20) ◽  
pp. 6509-6514 ◽  
Author(s):  
Shan Luo ◽  
John R. Monterosso ◽  
Kayan Sarpelleh ◽  
Kathleen A. Page
Keyword(s):  
Block Design ◽  
Region Of Interest ◽  
Random Order ◽  
Brain Regions ◽  
Reward Processing ◽  
Decision Task ◽  
Orbital Frontal Cortex ◽  
Food Cues ◽  
Fed State ◽  
High Calorie

Prior studies suggest that fructose compared with glucose may be a weaker suppressor of appetite, and neuroimaging research shows that food cues trigger greater brain reward responses in a fasted relative to a fed state. We sought to determine the effects of ingesting fructose versus glucose on brain, hormone, and appetitive responses to food cues and food-approach behavior. Twenty-four healthy volunteers underwent two functional magnetic resonance imaging (fMRI) sessions with ingestion of either fructose or glucose in a double-blinded, random-order cross-over design. fMRI was performed while participants viewed images of high-calorie foods and nonfood items using a block design. After each block, participants rated hunger and desire for food. Participants also performed a decision task in which they chose between immediate food rewards and delayed monetary bonuses. Hormones were measured at baseline and 30 and 60 min after drink ingestion. Ingestion of fructose relative to glucose resulted in smaller increases in plasma insulin levels and greater brain reactivity to food cues in the visual cortex (in whole-brain analysis) and left orbital frontal cortex (in region-of-interest analysis). Parallel to the neuroimaging findings, fructose versus glucose led to greater hunger and desire for food and a greater willingness to give up long-term monetary rewards to obtain immediate high-calorie foods. These findings suggest that ingestion of fructose relative to glucose results in greater activation of brain regions involved in attention and reward processing and may promote feeding behavior.

scholarly journals Top-down expectation effects of food labels on motivation

2017 ◽  
Author(s):  
Joost Wegman ◽  
Ilke van Loon ◽  
Paul A.M. Smeets ◽  
Roshan Cools ◽  
Esther Aarts
Keyword(s):  
Real Life ◽  
Brain Regions ◽  
Choice Test ◽  
Taste Intensity ◽  
Food Labels ◽  
Implicit Motivation ◽  
Low Calorie ◽  
Written Information ◽  
Implicit Biases ◽  
High Calorie

AbstractWhen we buy our food, the information on the package informs us about the properties of the product, such as its taste and healthiness. These beliefs can influence the processing of food rewards and impact decision making beyond objective sensory properties. However, no studies, within or beyond the food domain, have assessed how written information, such as food labels, affect implicit motivation to obtain rewards, even though choices in daily life might be strongly driven by implicit motivational biases. We investigated how written information affects implicit motivation to obtain food rewards. We used food labels (high- and low-calorie), associated with an identical lemonade, to study motivation for food rewards during fMRI. In a joystick task, hungry participants (N=31) were instructed to make fast approach or avoid movements to earn the cued drinks. Behaviorally, we found a general approach bias, which was stronger for the drink that was most preferred during a subsequent choice test, i.e. the one labeled as low-calorie. This behavioral effect was accompanied by increased BOLD signal in the sensorimotor cortex during the response phase of the task for the preferred, low-calorie drink compared with the non-preferred, high-calorie drink. During the anticipation phase, the non-preferred, high-calorie drink label elicited stronger fMRI signal in the right ventral anterior insula, a region associated with aversion and taste intensity, than the preferred, low-calorie label. Together, these data suggest that high-calorie labeling can increase avoidance of drinks and reduce neural activity in brain regions associated with motor control. In conclusion, we show effects of food labeling on fMRI responses during anticipation and subsequent motivated action and on behavior, in the absence of objective taste differences, demonstrating the influence of written information on implicit biases. These findings contribute to our understanding of implicit biases in real-life eating behavior.

Abstract 19: Stimulatory Effects of Fructose vs. Glucose on Brain Reward Activation and Hunger are Heightened in Obese Young Adults

Circulation ◽  
2014 ◽  
Vol 129 (suppl_1) ◽  
Author(s):  
Kathleen Page ◽  
Shan Luo ◽  
Sandra Huang ◽  
Ana Romero ◽  
John Monterosso
Keyword(s):  
Block Design ◽  
Random Order ◽  
Brain Regions ◽  
Normal Weight ◽  
Food Cues ◽  
Male Age ◽  
Glucose Ingestion ◽  
Brain Reward ◽  
Lean Group ◽  
High Calorie

Increases in consumption of sugar-sweeteners are linked to obesity, diabetes and cardiovascular disease. Studies by our group and others suggest that the fructose component of sugar-sweeteners may act centrally to promote overeating behavior. Using functional magnetic resonance imaging (fMRI), we previously demonstrated that, unlike glucose, fructose ingestion failed to reduce neuronal activity in brain appetite and reward regions and failed to increase satiety in normal-weight adults. The objective of this study was to test the hypothesis that fructose compared to glucose ingestion would cause greater food-cue reactivity in brain reward areas and greater hunger, and that these differential effects would be heightened in obese compared to lean individuals. This study is part of a larger ongoing double-blinded, random-order crossover study on brain, hormone and appetitive responses to acute consumption of drinks containing 75 grams (300kcal) fructose or an equivalent dose of glucose. fMRI scans were performed using a 3-Tesla scanner on 13 participants, 5 obese (3 female,2 male; age 22±2, BMI 37±3.8) and 8 lean (3 female,5 male; age 21±2, BMI 22.8±1.7). Scanning was performed while participants viewed images of high-calorie food pictures and non-food items using a block design. Appetite scales were obtained before and 60 min after drink ingestion. Blood-oxygen level dependent (BOLD) sequences were used to measure brain responses to food and non-food cues after drink ingestion. Paired-t tests were performed to examine drink effects on BOLD responses to high-calorie food vs. non-food cues and hunger responses. Obese vs. lean comparison of drink effects were analyzed using independent samples T-tests. In the total group, fructose vs. glucose ingestion resulted in greater activation of the amygdala (9.1±4, p=.045) and the nucleus accumbens (11.4±6, p=.07), brain regions that mediate reward and pleasure. There were no significant differences in baseline hunger ratings between sessions. However, hunger ratings were significantly greater after consumption of fructose compared to glucose (1.9±0.6, p=.011). Body mass index (BMI) group interactions were seen with drink condition. Amygdala activation was significantly greater after fructose vs. glucose ingestion in the obese group (t(1,4)=4.406, p=0.01), but not the lean group (t(1,7)=0.754, p=0.48). Ratings of hunger tended to be higher after fructose vs. glucose ingestion in the obese compared to the lean group but the differences were not statistically significant with this sample size (p=0.15). In conclusion, these results demonstrate that acute consumption of fructose compared to glucose results in greater brain reward activation to high-calorie food cues and increased hunger. These disparate responses to fructose vs. glucose ingestion were heightened in obese individuals and may play a role in promoting overeating behavior.

scholarly journals Central Role of Cognitive Control Networks in Weight Loss During Voluntary Calorie Restriction

2017 ◽  
Author(s):  
Selin Neseliler ◽  
Wen Hu ◽  
Kevin Larcher ◽  
Maria Zacchia ◽  
Mahsa Dadar ◽  
...  
Keyword(s):  
Weight Loss ◽  
Calorie Restriction ◽  
Cue Reactivity ◽  
Brain Regions ◽  
Self Control ◽  
Food Cues ◽  
Control Networks ◽  
Restriction Diet ◽  
Brain Fmri

SummaryInsufficient responses to hypocaloric diets have been attributed to hormonal adaptations that override self-control of food intake. We tested this hypothesis by measuring brain fMRI reactivity to food cues and circulating energy-balance hormones in 24 overweight/obese participants before, and 1 and 3 months after starting a calorie restriction diet. Increased activity in prefrontal regions at month 1 correlated with weight loss at months 1 and 3. Weight loss was also correlated with increased plasma ghrelin and decreased leptin at month 1, and these changes were associated with greater food cue reactivity in reward-related brain regions. However, the reduction in leptin did not counteract weight loss; indeed, it was correlated with further weight loss at month 3. Activation in a network of prefrontal regions associated with self-control could contribute to individual differences in weight loss and maintenance, whereas we failed to find that the hormonal adaptations play a major role.

scholarly journals Faster Grasping of High-Calorie Food Objects in Virtual Reality

2021 ◽  
Author(s):  
Philipp A Schroeder ◽  
Enrico Collantoni ◽  
Johannes Lohmann ◽  
Martin V Butz ◽  
Christian Plewnia
Keyword(s):  
Virtual Reality ◽  
Behavioral Approach ◽  
Controlled Environment ◽  
Subjective Ratings ◽  
Food Cues ◽  
Approach And Avoidance ◽  
Low Calorie ◽  
Valence And Arousal ◽  
Healthy Participants ◽  
High Calorie

Abstract Purpose: Attractive food elicits approaching behavior, which could be directly assessed in a combination of Virtual Reality (VR) with online motion-capture. Thus, VR enables the assessment of motivated approach and avoidance behavior towards food and non-food cues in controlled laboratory environments. Aim of this study was to test the specificity of a behavioral approach bias for high-calorie food in grasp movements compared to low-calorie food and neutral objects of different complexity, namely, simple balls and geometrically more complex tools. Methods: In a VR setting, healthy participants repeatedly grasped or pushed high-calorie food, low-calorie food, balls and office tools in randomized order with 30 item repetitions. All objects were rated for valence and arousal. Results: High-calorie food was less attractive and more arousing in subjective ratings than low-calorie food and neutral objects. Responses to high-calorie food were fastest only in grasp trials, but comparisons with low-calorie food and complex tools were inconclusive. Conclusion: A behavioral bias for food may be specific to high-calorie food objects, but more systematic variations of object fidelity are outstanding. The utility of VR in assessing approach behavior is confirmed in this study by exploring manual interactions in a controlled environment.

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