Increased Brain Reward Responsivity to Food-Related Odors in Obesity
Increased Brain Reward Responsivity to Food-Related Odors in Obesity
复制标题
DOI：
10.1002/oby.23170
复制
发表时间：
2021-04-28
期刊：
影响因子：
6.9
通讯作者：
Hummel, Thomas
中科院分区：
文献类型：
--
作者：
Han, Pengfei;Roitzsch, Clemens;Hummel, Thomas
目的食物气味作为一种强有力的刺激信号，可以反映食物的质量和能量密度，并直接影响特定食物的食欲和消费。这项研究探讨了肥胖相关的大脑激活对高或低能量密度食物相关气味的反应。（BMI > 30 kg/m（2）; 4名男性和13名女性）和21名正常体重（BMI < 25 kg/m（2）; 9名男性和12名女性）接受了功能性磁共振成像扫描，其中他们接受了巧克力（高能量密度食物）和黄瓜（低能量密度食物）气味刺激。结果与正常体重对照组相比，肥胖组对苯乙醇气味的敏感性降低，对苯乙醇气味的辨别能力下降。然而，与黄瓜气味相比，肥胖的参与者在双侧额下盖和小脑蚓部、延伸到壳核的右腹前额叶、右颞中回、结论本研究提供的初步证据表明，肥胖与大脑奖赏区和味觉加工区的激活有关，这可能是因为与黄瓜相比，巧克力具有更高的能量密度和增强价值。
Objective Food odors serve as powerful stimuli signaling the food quality and energy density and direct food-specific appetite and consumption. This study explored obesity-related brain activation in response to odors related to high- or low-energy-dense foods.Methods Seventeen participants with obesity (BMI > 30 kg/m(2); 4 males and 13 females) and twenty-one with normal weight (BMI < 25 kg/m(2); 9 males and 12 females) underwent a functional magnetic resonance imaging scan in which they received chocolate (high-energy-dense food) and cucumber (low-energy-dense food) odor stimuli. Participants' olfactory and gustatory functions were assessed by the "Sniffin' Sticks" and "Taste Strips" tests, respectively.Results Compared with normal-weight controls, participants with obesity had lower odor sensitivity (phenylethyl alcohol) and decreased odor discrimination ability. However, participants with obesity demonstrated greater brain activation in response to chocolate compared with cucumber odors in the bilateral inferior frontal operculum and cerebellar vermis, right ventral anterior insula extending to putamen, right middle temporal gyrus, and right supramarginal areas.Conclusions The present study provides preliminary evidence that obesity is associated with heightened brain activation of the reward and flavor processing areas in response to chocolate versus cucumber odors, possibly because of the higher energy density and reinforcing value of chocolate compared with cucumber.