Are gut hormones responsible for the decrease of

Are gut hormones responsible for the decrease of appetitive behaviour for sweet and fatty foods after gastric bypass surgery? Sophie Meillona,b,c,d, Sabrina N. Jacksond, Alexander D. Mirase, Karl Neffd, Carel W. le Rouxd,f. a CNRS UMR 6265 Centre des Sciences du Goût et de l'Alimentation F‐21000, Dijon, France b INRA UMR 1324 Centre des Sciences du Goût et de l'Alimentation F‐21000, Dijon, France c Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation F‐21000, Dijon, France d Experimental Pathology, Conway Institute, School of Medicine and Medical Science, University College Dublin e
Molecular and Metabolic Imaging Group, MRC Institute of Clinical Sciences, Imperial College London, Hammersmith Hospital, London W12 0NN, United Kingdom f
Investigative Science, Imperial College London, UK Introduction: Gastric bypass surgery (RYGB) decreases preference for sweet and fatty foods, but the underlying mechanism is not known. This study aimed to investigate the role of the exaggerated satiety gut hormone release on appetitive reward of sweet and fatty taste after RYGB. Method: 13 patients that have undergone previous RYGB surgery (>6 months) and 13 normal weight controls participated in a double‐blind placebo‐controlled trial comparing the effect of subcutaneous injections of somatostatin analogue (octreotide) which blocks satiety gut hormone responses, and saline (control) on the appetitive reward value of sweet‐fat candies. Appetitive reward was measured using the progressive ratio task where participants have to do progressively more work by clicking a mouse button each time to obtain a candy reinforcer. Results: In this ongoing study, 9 RYGB patients and 5 control subjects have already been assessed. There were no statistically significant differences in the median of total number of clicks between normal weight control and RYGB patients in the saline condition (p=0.89). The median of total number of clicks was not different between saline and octreotide conditions (p=0.62) in control subjects but showed a trend to be higher in octreotide compared to the saline condition in RYGB patients (p=0.09). Conclusion: The preliminary results of this novel mechanistic study suggest that gut hormones may play a physiological role in the reduction of the appetitive reward value of sweet/fatty taste. The understanding of this mechanism may lead to effective non‐surgical treatments that aim to promote healthier food preferences in obesity.