- Sabine Frank-Podlech (1)
- Andreas Fritsche (1)
- Maria G. Veldhuizen (1)
- Jörg Hinrichs (1)
- Stephanie Kullmann (1)
- Jaana M. Heinze (1)
- Jürgen MacHann (1)
- Laura N. Laan van der (1)
- Hubert Preissl (3)
- Melanie Rosenberger (1)
- Klaus Scheffler (1)
- Dana Small (1)
- P.A.M. Smeets (1)
- Eric Stice (1)
- Ralf Veit (1)
Functional connectivity within the gustatory network is altered by fat content and oral fat sensitivity - A pilot study
Frank-Podlech, Sabine ; Heinze, Jaana M. ; MacHann, Jürgen ; Scheffler, Klaus ; Camps, Guido ; Fritsche, Andreas ; Rosenberger, Melanie ; Hinrichs, Jörg ; Veit, Ralf ; Preissl, Hubert - \ 2019
Frontiers in Neuroscience 13 (2019)JUL. - ISSN 1662-4548
Fat detection threshold - Functional connectivity - Hypothalamus - Nucleus tractus solitarii - Nutritional fat - Oral fat sensitivity - Striatum
Background: The amount of fat in ingested food dictates specific activation patterns in the brain, particularly in homeostatic and reward-related areas. Taste-specific brain activation changes have also been shown and the sensitivity to the oral perception of fat is associated with differential eating behavior and physiological parameters. The association between oral fat sensitivity and neuronal network functions has, however, not yet been defined. Objective: We aimed to investigate the association between fat-dependent neuronal functional connectivity patterns and oral fat sensitivity. Design: To investigate the underlying changes in network dynamics caused by fat intake, we measured resting-state functional connectivity in 11 normal-weight male participants before and after a high- vs. a low-fat meal on two separate study days. Oral fat sensitivity was also measured on both days. We used a high-resolution functional magnetic resonance imaging (MRI) sequence to measure any connectivity changes in networks with the seed in the brainstem (nucleus tractus solitarii, NTS), in homeostatic (hypothalamus) and in reward regions (ventral and dorsal striatum). Seed-based functional connectivity (FC) maps were analyzed using factorial analyses and correlation analyses with oral fat sensitivity were also performed. Results: Regardless of fat content, FC between NTS and reward and gustatory areas was lower after ingestion. Oral fat sensitivity was positively correlated with FC between homeostatic regions and limbic areas in the high-fat condition, but negatively correlated with FC between the dorsal striatum and somatosensory regions in the low-fat condition. Conclusion: Our results show the interaction of oral fat sensitivity with the network based neuronal processing of high- vs. low-fat meals. Variations in neuronal connectivity network patterns might therefore be a possible moderator of the association of oral fat sensitivity and eating behavior.
Good practice in food-related neuroimaging
Smeets, Paul A.M. ; Dagher, Alain ; Hare, Todd A. ; Kullmann, Stephanie ; Laan, Laura N. van der; Poldrack, Russell A. ; Preissl, Hubert ; Small, Dana ; Stice, Eric ; Veldhuizen, Maria G. - \ 2019
American Journal of Clinical Nutrition 109 (2019)3. - ISSN 0002-9165 - p. 491 - 503.
aroma - data sharing - food choice - food viewing - functional magnetic resonance imaging - good practice - neuroimaging - satiation - taste
The use of neuroimaging tools, especially functional magnetic resonance imaging, in nutritional research has increased substantially over the past 2 decades. Neuroimaging is a research tool with great potential impact on the field of nutrition, but to achieve that potential, appropriate use of techniques and interpretation of neuroimaging results is necessary. In this article, we present guidelines for good methodological practice in functional magnetic resonance imaging studies and flag specific limitations in the hope of helping researchers to make the most of neuroimaging tools and avoid potential pitfalls. We highlight specific considerations for food-related studies, such as how to adjust statistically for common confounders, like, for example, hunger state, menstrual phase, and BMI, as well as how to optimally match different types of food stimuli. Finally, we summarize current research needs and future directions, such as the use of prospective designs and more realistic paradigms for studying eating behavior.
Functional Neuroimaging of Appetite and Gut–Brain Interactions
Smeets, P.A.M. ; Preissl, Hubert - \ 2016
In: Neuroendocrinology of Appetite / Dickson , S.L., Mercer, J. G., Chichester, UK : John Wiley and Sons - ISBN 9781118839324 - p. 174 - 200.
Ultimately, eating decisions are made in the brain, based on the integration
of multiple neural and hormonal signals. Since the early 1990s the use of
neuroimaging techniques has continued to increase. Their application
in the study of the regulation of food intake and gut–brain interactions
has also been increasing, driven, for a large part, by the obesity epidemic.
Here, we introduce the main functional neuroimaging techniques and their
strengths and possible limitations. Subsequently, we illustrate how these
techniques can be applied in the study of appetitive behavior. Finally, we
a perspective on this relatively young, but promising, multidisciplinary
field of research.