title: Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat.
abstract: BACKGROUND
  The consumption of fat is regulated by reward and homeostatic pathways, but no studies to our knowledge have examined the role of high-fat meal (HFM) intake on subsequent brain activation to oral stimuli.
  
  
  OBJECTIVE
  We evaluated how prior consumption of an HFM or water load (WL) modulates reward, homeostatic, and taste brain responses to the subsequent delivery of oral fat.
  
  
  METHODS
  A randomized 2-way crossover design spaced 1 wk apart was used to compare the prior consumption of a 250-mL HFM (520 kcal) [rapeseed oil (440 kcal), emulsifier, sucrose, flavor cocktail] or noncaloric WL on brain activation to the delivery of repeated trials of a flavored no-fat control stimulus (CS) or flavored fat stimulus (FS) in 17 healthy adults (11 men) aged 25 ± 2 y and with a body mass index (in kg/m2) of 22.4 ± 0.8. We tested differences in brain activation to the CS and FS and baseline cerebral blood flow (CBF) after the HFM and WL. We also tested correlations between an individual's plasma cholecystokinin (CCK) concentration after the HFM and blood oxygenation level-dependent (BOLD) activation of brain regions.
  
  
  RESULTS
  Compared to the WL, consuming the HFM led to decreased anterior insula taste activation in response to both the CS (36.3%; P < 0.05) and FS (26.5%; P < 0.05). The HFM caused reduced amygdala activation (25.1%; P < 0.01) in response to the FS compared to the CS (fat-related satiety). Baseline CBF significantly reduced in taste (insula: 5.7%; P < 0.01), homeostatic (hypothalamus: 9.2%, P < 0.01; thalamus: 5.1%, P < 0.05), and reward areas (striatum: 9.2%; P < 0.01) after the HFM. An individual's plasma CCK concentration correlated negatively with brain activation in taste and oral somatosensory (ρ = -0.39; P < 0.05) and reward areas (ρ = -0.36; P < 0.05).
  
  
  CONCLUSIONS
  Our results in healthy adults show that an HFM suppresses BOLD activation in taste and reward areas compared to a WL. This understanding will help inform the reformulation of reduced-fat foods that mimic the brain's response to high-fat counterparts and guide future interventions to reduce obesity.
authors.affiliation: Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy.|Department of Physics, Faculty of Science, Suez Canal University, Ismailia, Egypt.
authors.forename: Sally
authors.initials: S
authors.lastname: Eldeghaidy
authors.affiliation: Nottingham Digestive Diseases Centre and National Institute for Health Research Biomedical Research Unit, Gastrointestinal and Liver Diseases, Nottingham University Hospitals NHS Trust, University of Nottingham, Nottingham, United Kingdom.
authors.forename: Luca
authors.identifier: http://orcid.org/0000-0001-9092-4300
authors.initials: L
authors.lastname: Marciani
authors.affiliation: Flavour Research Group.|Division of Food Sciences.
authors.forename: Joanne
authors.initials: J
authors.lastname: Hort
authors.affiliation: Flavour Research Group.|Division of Food Sciences.
authors.forename: Tracey
authors.initials: T
authors.lastname: Hollowood
authors.affiliation: School of Biomedical Sciences, and.
authors.forename: Gulzar
authors.initials: G
authors.lastname: Singh
authors.affiliation: Division of Surgery, Queen's Medical Centre University Hospital, Nottingham, United Kingdom; and.
authors.forename: Debbie
authors.initials: D
authors.lastname: Bush
authors.affiliation: Division of Food Sciences.
authors.forename: Tim
authors.initials: T
authors.lastname: Foster
authors.affiliation: Flavour Research Group.|Division of Food Sciences.
authors.forename: Andy J
authors.initials: AJ
authors.lastname: Taylor
authors.affiliation: Unilever, Vlaardingen, Netherlands.
authors.forename: Johanneke
authors.initials: J
authors.lastname: Busch
authors.affiliation: Nottingham Digestive Diseases Centre and National Institute for Health Research Biomedical Research Unit, Gastrointestinal and Liver Diseases, Nottingham University Hospitals NHS Trust, University of Nottingham, Nottingham, United Kingdom.
authors.forename: Robin C
authors.initials: RC
authors.lastname: Spiller
authors.affiliation: Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy.
authors.forename: Penny A
authors.identifier: http://orcid.org/0000-0002-4900-4817
authors.initials: PA
authors.lastname: Gowland
authors.affiliation: Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, susan.francis@nottingham.ac.uk.
authors.forename: Susan T
authors.identifier: http://orcid.org/0000-0003-0903-7507
authors.initials: ST
authors.lastname: Francis
mesh_terms: D000328:Adult; D001921:Brain / Q000378:metabolism*; D002766:Cholecystokinin / Q000097:blood; D018592:Cross-Over Studies; D004041:Dietary Fats / Q000008:administration & dosage* / Q000494:pharmacology*; D005260:Female; D006801:Humans; D008279:Magnetic Resonance Imaging; D008297:Male; D062407:Meals; D009474:Neurons / Q000502:physiology; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D002766:Cholecystokinin
keywords: BOLD; CBF; CCK; fMRI; habituation; insula; oral fat; subjective rating satiety