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IJED:肥胖或厌食症个体或很难区分出食物的“味道”

  1. 个体
  2. 厌食症
  3. 味道
  4. 糖水
  5. 肥胖
  6. 脑岛
  7. 食物

来源:生物谷 2016-05-17 20:49

来自美国科罗拉多大学的研究人员近日通过研究发现,厌食症或肥胖女性或许对味道的反应并不相同,而这一研究或将帮助开发治疗饮食失调的新型疗法,相关研究刊登在了国际杂志the International Journal of Eating Disorders上。

图片摘自:mysantabarbaratherapy.com

2016年5月17日 讯 /生物谷BIOON/ --来自美国科罗拉多大学的研究人员近日通过研究发现,厌食症或肥胖女性或许对味道的反应并不相同,而这一研究或将帮助开发治疗饮食失调的新型疗法,相关研究刊登在了国际杂志the International Journal of Eating Disorders上。

研究者Guido Frank博士指出,味道是驱动我们摄入食物的原动力,而其总是与脑岛中不同的神经元模式直接相关,脑岛是大脑中的初级味觉皮层;研究人员进行这项研究目的就是为了寻找是否异常的饮食习惯和大脑脑岛区分味觉刺激体的改变直接相关。

文章中,研究人员对106名年龄相近的女性进行研究,当其品尝糖水或无味道水溶液的时候研究者对参与者进行大脑扫描来研究大脑脑岛区分不同味道的方式和机制。结果表明,相比对照个体而言,那些神经性厌食症或肥胖的个体往往很难区分出无味水和糖水;Frank说道,如果你不能区分出味道差异,那么就会直接影响你的饮食方式,而同时这也会影响到大脑的奖惩回路。

研究者指出,这些改变都发生在不同的水平之下,比如瘦素和其它激素会在肥胖和饮食障碍个体机体中发生改变,其会影响大脑对食物的反应,而与此同时,脑岛识别味道能力的下降或许取决于大脑中特殊区域的结构改变,而这就会导致脑岛中不同途径的味觉信号处理过程被改变。

当个体的体重达到健康水平时这些问题都会解决,当然研究者表示,后期还需要进行更多深入的研究来揭示为何厌食症及肥胖个体对食物味觉的改变机制,本文研究结果对于后期开发治疗饮食失调的新型策略提供了一定基础和思路。(生物谷Bioon.com)

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Extremes of eating are associated with reduced neural taste discrimination

Guido K.W. Frank MD1,2,*, Megan E. Shott BS1, Carrie Keffler BS1 andMarc-Andre Cornier MD3

Objective Eating disorders are severe psychiatric disorders of unknown etiology. Understanding how neuronal function affects food choices could help personalize treatment based on brain function. Here we wanted to determine whether disordered eating behavior is associated with alterations in the primary taste cortex's ability to classify taste stimuli, which could interfere with taste reward processing. Method One-hundred and six women, 27 healthy comparison (age 26.15 ± 6.95 years), 21 with restricting-type anorexia nervosa (AN; age 23.10 ± 6.14 years), 19 recovered from restricting-type AN (recovered AN; age 26.95 ± 5.31 years), 20 with bulimia nervosa (BN; age 25.15 ± 5.31 years), and 19 with obesity (age 28.16 ± 8.13 years), received sucrose, control solution or no taste stimulation during functional magnetic resonance brain imaging. Multivariate Bayesian pattern analysis (decoding) and cross-validation tested taste classification accuracy (adjusted for comorbidity, medication use, taste perception, interoception, and brain activation volume). Results For sucrose versus control solution, classification accuracy differed (F = 2.53, p < 0.041). Post hoc tests indicated higher classification accuracy in healthy comparison compared to women with AN (p < 0.016) or obesity (p < 0.027), and in recovered AN as compared to AN (p < 0.016) or obesity (p < 0.047) groups. Taste stimulation resulted in sparse insula voxel activation across all groups. Discussion Reduced classification accuracy across stimuli in women with AN or obesity could indicate low brain encoding discrimination of stimulus quality, which could contribute to altered reward activation and eating drive that is not adjusted to nutritional needs. This deficit appears to normalize with recovery from AN, but adjusting food flavor intensity could aid in the treatment of individuals with AN or obesity.

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