22 May Neuroimaging Study Evaluates Brain Response to Food Cues
Researchers have long debated whether excess weight gain is a result of genetic predisposition or an acquired trait. A neuroimaging study currently underway at the University of Washington is attempting to better understand this topic to provide new data for prevention and intervention efforts.
The study, which is led by Dr. Ellen Schur, Assistant Professor in the Department of Medicine, has worked with the UW Twin Registry to recruit approximately 70 twin pairs. These twin pairs vary in body mass index, which allows functional magnetic resonance imaging (fMRI) to assess if there are differences in brain stimulation between leaner and heavier twins when presented with visual food cues.
“Twin studies have shown that genes powerfully influence our body weight as well as how much weight we are likely to gain when our environment changes,” said Dr. Schur. “We hope to determine whether genes influence basic brain responses to food cues in our environment to better understand how genetic predispositions ultimately may promote obesity.”
Dr. Schur has partnered with the Institute of Translational Health Sciences to conduct this study. Twin pairs arrive at the ITHS Clinical Research Center (CRC) after fasting overnight. Blood samples are taken by research nurses for genotyping purposes, and the twins then consume a standardized breakfast prepared by the ITHS Research Kitchen.
After breakfast, participants undergo a Dual X-Ray Absorptiometry (DXA) scan in the CRC to assess their lean mass and total body fat. Later that morning, they begin the fMRI protocol while consuming a macaroni-and-cheese dish prepared by the Research Kitchen.
After the protocol, the twins are offered a lunch buffet that is designed to monitor their caloric intake and food choices. Participants are informed their intake was monitored after all study measures are complete. They are also interviewed by ITHS research dietitians about what they ate on the day prior to develop a nutrition profile.
“Studies always need to carefully match participants and measure outcomes accurately. In our case, appetite and food intake needed to be matched among participants with a range of ages and body weights, which is quite a challenge,” shared Dr. Schur. “The ITHS Research Kitchen has made this research possible. It’s been a great partnership.”
The results of the study are being used by Dr. Schur and her research team to evaluate the connection between inherited factors and the neural regulation of appetite in today’s modern food environment. If a successful connection can be established, future studies will focus on identifying specific gene variants that regulate overindulgence. If acquired factors are identified, however, future studies will focus on addressing the causes of disturbed reward and appetite processing.
To learn more how the ITHS Research Kitchen can support your research, please contact the ITHS Research Navigator by email at ithsnav@uw.edu.
