Relationships Among the Brain, the Digestive System, and Eating Behavior Workshop Summary (2015) / Chapter Skim
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The goal of the workshop was not to reach consensus on any issue or to formulate recommendations. The opinions and suggestions summarized here were those of individual speakers or audience members and should not be construed as reflecting consensus on the part of the Institute of Medicine, the Food Forum, the workshop planning committee, or any other group.
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The workshop began with an exploration of how the presence of food in the gut triggers signals to the brain about nutrient content, character, and volume and how that information, in turn, impacts further food intake. Timothy Moran of Johns Hopkins University explained how most information received by the brain about gastrointestinal contents is derived from vagal afferent feedback signals,2 some of which come from the stomach and others from the intestine.
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Robert Ritter of Washington State University elaborated on some of the information and ideas presented by Moran and explored in greater mechanistic detail how vagal signals activated by gut peptides, cholecystokinin in particular, contribute to the process of satiation and reduce further food intake. Finally, Laurette Dubé of McGill University considered the broader cognitive and social context within which brain-digestive system interactions operate and impact eating behavior.
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Revisiting Dubé's argument that eating behavior is influenced by the broader context in which the brain and digestive system operate, Rolls suggested that whether the two are imbalanced depends, in part, on "top-down" cognitive processes in the brain that influence how people actually perceive and respond to food rewards. A better understanding of individual differences in sensitivity to food rewards and whether greater sensitivity may contribute to obesity is one of several topics Rolls suggested for future research.
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