To determine the effect of gastric bypass surgery on (alterations in) food preferences. Secondly, to assess the effect of gastric bypass surgery on the brain reward response when exposed to sight and smell of food stimuli with different sugar and…
ID
Source
Brief title
Condition
- Other condition
- Appetite and general nutritional disorders
Synonym
Health condition
morbide obesitas
Research involving
Sponsors and support
Intervention
Outcome measures
Primary outcome
Difference in food preferences before and after gastric bypass surgery.
Difference in brain reward response to the smell and sight of food 2 weeks
before and 8-10 weeks after gastric bypass surgery.
Secondary outcome
The secondary objective is to assess fasting plasma levels of endocannabinoids
(eCB), ghrelin, leptin, adiponectin, GLP1 and insulin.
Differences in brain reward response (fMRI) after exposure to sight+smell and
after exposure to smell alone.
Background summary
People who suffer from morbid obesity (BMI > 40 kg/m2) can undergo roux-en-Y
gastric bypass surgery. Following this surgery, these people lose a lot of
weight. Individuals that underwent Roux-en-Y gastric bypass surgery frequently
report changes in food preference. They indicate a decreased preference for
highly rewarding energy dense foods. Changes in food preference might be
related to alterations in central (brain) mechanisms, related to reward
sensing. The smell and sight of food can be considered as anticipatory cues for
the rewarding effects of food intake. Olfactory and visual cues of foods with
high energy content may predict higher reward value, and may subsequently lead
to a higher preference and intake of high energy dense products.
Study objective
To determine the effect of gastric bypass surgery on (alterations in) food
preferences. Secondly, to assess the effect of gastric bypass surgery on the
brain reward response when exposed to sight and smell of food stimuli with
different sugar and fat contents.
Study design
Food preference will be measured by in a online food preference task, which
will be completed from home. This task will be completed at four timepoints:
two weeks before surgery and eght weeks, one year and two years after surgery.
Changes of food reward responses in the brain will be measured by using
functional magnetic resonance imaging (fMRI) when exposed to sight+smell and
smell alone of food stimuli with different sugar and fat contents. Measurements
will be taken 2 weeks before and 8-10 weeks after gastric bypass surgery.
Intervention
During fMRI measurements participants will be exposed to combinations of
pictures and odours, but also to odours alone. Pictures and odours that are
used are cues for food products (e.g. french fries, cucumber) and control
stimuli (e.g. flowers).
Study burden and risks
All participants will complete an online food preference task at four time
points over a two-year period. This can be done at home and will take a maximum
of fifteen minutes. A subset of 30 participants will visit Wageningen once for
a practice session in the dummy fMRI scanner (90 min). This subset will also
visit the fMRI facility in Ede (Hospital Gelderse Vallei) twice to undergo fMRI
measurements (in total 2 sessions of 3 hour). The study is non-therapeutic to
the participants. The risk associated with participation is negligible.
Bomenweg 2
Wageningen 6703 HD
NL
Bomenweg 2
Wageningen 6703 HD
NL
Listed location countries
Age
Inclusion criteria
Scheduled for Roux-en-Y gastric bypass surgery
Age: 18-55 years
(for food cue response-part: normosmic)
Exclusion criteria
Being a vegetarian
Allergic to food products used as stimuli in the study
(for food cue response-part: not being MRI compatible, i.e. having pieces of metal in the body)
Design
Recruitment
Followed up by the following (possibly more current) registration
No registrations found.
Other (possibly less up-to-date) registrations in this register
No registrations found.
In other registers
| Register | ID |
|---|---|
| ClinicalTrials.gov | NCT02068001 |
| CCMO | NL45837.081.13 |