Not Everyone Has the Same Risk for ObesityFriday, October 17, 2008
Not really a new message to readers of my blog – in fact, one wonders that this is even something that needs to be pointed out. It should be evident to most observers that there are indeed a lot of people around with lousy lifestyles, who do not put on weight (even if they want to), while others struggle to get lbs off even with the most religious adherence to diet and exercise.
So yesterday, when I talked about obesity at the Canadian Diabetes Association/Canadian Society of Endocrinology and Metabolism (CDA/CSEM) meeting in Montreal, I not only spoke about the importance of using a clinical staging system for obesity but also emphasized the fact that obesity is indeed a most heterogeneous condition, where failure to recognize the principal contributors to weight gain in an individual is unlikely to result in successful long-term treatment.
On this note, I was interested to see the publication by Stice and colleagues from in this week’s issue of SCIENCE, which examined the relationship between the propensity for obesity and the sensitivity of the brain (in particular the dorsal striatum) reward response to highly palatable foods.
Thus, using functional MRI studies, Stice and colleagues showed that striatal activation in response to food intake (chocolate milk) is related to current and future increases in body mass and that this relationship is moderated by the presence of variants of the dopamine D2 receptor (DRD2) gene.
Overall the data suggest that some individuals may overeat to compensate for a hypofunctioning dorsal striatum, particularly those with genetic polymorphisms thought to attenuate dopamine signaling in this region.
In other words, while some people may be quite happy with one piece of chocolate, others may need a whole box to experience the same level of satisfaction. Clearly, in a situation where chocolate supply is unlimited, the latter are more likely to overeat or have a much harder time controlling their intake than the former.
This paper was nicely covered by Sharon Kirkey for Canwest Newservices and her story can be read by clicking here.
Saturday, October 18, 2008
Very interesenting! I know that it is such a big problem to modify (reduce) quantities of palatable foods for patients. It’s a part in which I insist a lot with patients seeking to modify their perception of food and quantity in order to preserve or improve health and I have found that it can be easily accepted how something can be unhealty in larger dosis (I use the example of tequila sometimes) without having to avoid it completely (I myself eat chocolate almost every day). I just don’t know wether that will really provide the behaviour it takes to improve o preserve health, as the study demonstrated, I would like to know if conuseling modifies at all the responses in this brain areas and have some effect on this reward circuitry.