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Study Reveals Food Preference Trends Across Different Groups

A recent research study published on December 17 in the open-access journal PLOS Biology by Albino Oliveira-Maia and his team from the Champalimaud Foundation, Portugal, explored food preferences regarding calorie-dense options among individuals both with and without obesity.

The research highlights that while flavors play a significant role in food choices, the energy content of food also sends critical signals to the brain that significantly influence these preferences. People with obesity often experience alterations in the dopamine pathways of their brains, leading to a propensity for foods that are high in fats and sugars. Following bariatric surgery, many patients show shifts in their eating behaviors, gravitating more towards healthier food options. Nevertheless, the exact mechanisms driving these changes remain inadequately explored.

In this investigation, the researchers analyzed preferences across three distinct groups consisting of 11 adults with obesity, 23 individuals who had undergone bariatric surgery, and 27 non-obese participants. The methodology involved providing participants with sweetened low-fat yogurt, with and without the addition of maltodextrin—an additive that increases caloric content without altering the taste or texture of the yogurt. Conducting the study in a home setting allowed participants to alternate between the two yogurt variations. The findings indicated that all three groups consumed greater quantities of the maltodextrin-enriched yogurt, despite rating both options similarly in terms of pleasantness. Interestingly, the response to the maltodextrin did not differ significantly between individuals with obesity and their non-obese counterparts.

To further examine neurological aspects, the researchers utilized advanced imaging techniques, including radioactive iodine labeling and single photon emission computed tomography, to assess dopamine receptor levels in the participants’ brains. Confirming previous research, it was found that individuals with obesity had a reduced availability of dopamine receptors compared to the control group. In stark contrast, dopamine receptor levels were comparable in the bariatric surgery group and non-obese participants, correlating with demonstrated more restrained eating habits. These results indicate that bariatric surgery may reverse certain changes associated with obesity in the brain, influencing the quantity of food consumption without fundamentally altering food preference.

The authors noted their curiosity regarding the observed phenomenon where even though participants favored higher energy-content yogurt, this behavior did not seem to stem from intentional decision-making since there were no significant changes in the perceived pleasantness of the carbohydrate-enriched flavors. This pattern persisted in individuals with obesity and those post-surgery, suggesting complex interactions between brain physiology and dietary choices.

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