Relationships Among the Brain, the Digestive System, and Eating Behavior: Workshop Summary (2015)

Relationships Among
the Brain, the Digestive
System, and Eating Behavior

Workshop Summary

Leslie Pray, Rapporteur

Food Forum

Food and Nutrition Board

INSTITUTE OF MEDICINE
               OF THE NATIONAL ACADEMIES

THE NATIONAL ACADEMIES PRESS

Washington, D.C.

www.nap.edu

THE NATIONAL ACADEMIES PRESS     500 Fifth Street, NW     Washington, DC 20001

NOTICE: The workshop that is the subject of this workshop summary was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

This activity was supported by the University of Massachusetts Amherst and Contract Nos. HHSN26300002 (National Institutes of Health), HHSP233201200333P (Office of Disease Prevention and Health Promotion), and 59-1235-2-114, CNPP_IOM_FY2013_01, FS_NAS_IOM_FY2013_01, and AG-3A94-P-13-0074 (U.S. Department of Agriculture) with the National Academy of Sciences. Additional support came from Abbott Laboratories, The Coca-Cola Company, ConAgra Foods, General Mills Inc., Kellogg Company, Kraft Foods, Mars Inc., McDonald’s, Monsanto Company, Nestlé Nutrition, PepsiCo, and Tate & Lyle. The views presented in this publication do not necessarily reflect the views of the organizations or agencies that provided support for the activity.

International Standard Book Number-13: 978-0-309-36683-0
International Standard Book Number-10: 0-309-36683-6

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Suggested citation: IOM (Institute of Medicine). 2015. Relationships among the brain, the digestive system, and eating behavior: Workshop summary. Washington, DC: The National Academies Press.

“Knowing is not enough; we must apply.
Willing is not enough; we must do.”      

                                                —Goethe

INSTITUTE OF MEDICINE
              OF THE NATIONAL ACADEMIES

Advising the Nation. Improving Health.

THE NATIONAL ACADEMIES

Advisers to the Nation on Science, Engineering, and Medicine

The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Ralph J. Cicerone is president of the National Academy of Sciences.

The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. C. D. Mote, Jr., is president of the National Academy of Engineering.

The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the responsibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initiative, to identify issues of medical care, research, and education. Dr. Victor J. Dzau is president of the Institute of Medicine.

The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy’s purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Ralph J. Cicerone and Dr. C. D. Mote, Jr., are chair and vice chair, respectively, of the National Research Council.

www.national-academies.org

PLANNING COMMITTEE FOR A WORKSHOP ON THE
INTERACTION BETWEEN THE BRAIN AND EATING BEHAVIOR:
KNOWLEDGE GAPS AND POLICY IMPLICATIONS¹

ERIC DECKER (Chair), University of Massachusetts Amherst

FERGUS M. CLYDESDALE, University of Massachusetts Amherst

DANIELLE GREENBERG, PepsiCo, Purchase, New York

JOSEPH HERSKOVIC, Omaha, Nebraska

SOPHIE KERGOAT, Wrigley Company, Chicago, Illinois

CATHERINE KWIK-URIBE, Mars Inc., Germantown, Maryland

SYLVIA B. ROWE, SR Strategy, LLC, Washington, DC

PAMELA STARKE-REED, U.S. Department of Agriculture, Beltsville, Maryland

MAHA TAHIRI, General Mills Inc., Minneapolis, Minnesota

IOM Staff

HEATHER DEL VALLE COOK, Co-director

LESLIE J. SIM, Co-director

GERALDINE KENNEDO, Administrative Assistant

______________

¹ Institute of Medicine planning committees are solely responsible for organizing the workshop, identifying topics, and choosing speakers. The responsibility for the published workshop summary rests with the workshop rapporteur and the institution.

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FOOD FORUM¹

FRANK BUSTA (Chair), University of Minnesota, St. Paul

NELSON ALMEIDA, Kellogg Company, Battle Creek, Michigan

MARK ANDON, ConAgra Foods, Omaha, Nebraska

DAVID J. BAER, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland

PAUL M. COATES, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland

DAVID B. COCKRAM, Abbott Laboratories, Columbus, Ohio

ERIC A. DECKER, University of Massachusetts Amherst

CAROLINE SMITH DEWAAL, Center for Science in the Public Interest, Washington, DC

SAMUEL GODEFROY, Health Canada, Ottawa, Ontario

DAVID GOLDMAN, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC

DANIEL A. GOLDSTEIN, Monsanto, St. Louis, Missouri

CINDY GOODY, McDonald’s Corporation, Oak Brook, Illinois

DANIELLE GREENBERG, PepsiCo, Purchase, New York

SONYA A. GRIER, American University, Washington, DC

BRENDA HALBROOK, Food and Nutrition Service, U.S. Department of Agriculture, Alexandria, Virginia

KATE J. HOUSTON, Cargill Incorporated, Washington, DC

VAN S. HUBBARD, Division of Nutrition Research Coordination, National Institutes of Health, Bethesda, Maryland

LEE-ANN JAYKUS, North Carolina State University, Raleigh

GORDON L. JENSEN, Pennsylvania State University, University Park

HELEN JENSEN, Iowa State University, Ames

RENÉE JOHNSON, Library of Congress, Washington, DC

WENDY L. JOHNSON-ASKEW, Nestlé Nutrition, Florham Park, New Jersey

MICHAEL M. LANDA, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, Maryland

S. SUZANNE NIELSEN, Purdue University, West Lafayette, Indiana

ERIK D. OLSON, Natural Resources Defense Council, Washington, DC

RICHARD OLSON, Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services, Rockville, Maryland

LUCY REID, The Coca-Cola Company

CLAUDIA RIEDT, Dr Pepper Snapple Group, Plano, Texas

______________

¹ Institute of Medicine forums and roundtables do not issue, review, or approve individual documents. The responsibility for the published workshop summary rests with the workshop rapporteur and the institution.

STEVEN W. RIZK, Mars Inc., Hackettstown, New Jersey

SARAH ROLLER, Kelley Drye & Warren LLP, Washington, DC

SHARON A. ROSS, National Cancer Institute, National Institutes of Health, Bethesda, Maryland

SYLVIA B. ROWE, SR Strategy, LLC, Washington, DC

KARI HECKER RYAN, Kraft Foods, Glenview, Illinois

PAMELA STARKE-REED, Agricultural Research Service, Beltsville, Maryland

ANGELA TAGTOW, Center for Nutrition Policy and Promotion, U.S. Department of Agriculture

MAHA TAHIRI, General Mills Inc., Minneapolis, Minnesota

PATRICIA WILLIAMSON, Tate & Lyle, Hoffman Estates, Illinois

Forum Staff

HEATHER DEL VALLE COOK, Co-director

LESLIE J. SIM, Co-director

GERALDINE KENNEDO, Administrative Assistant

ANN YAKTINE, Director, Food and Nutrition Board

Reviewers

This workshop summary has been reviewed in draft form by individuals chosen for their diverse perspectives and technical expertise, in accordance with procedures approved by the National Research Council’s Report Review Committee. The purpose of this independent review is to provide candid and critical comments that will assist the institution in making its published workshop summary as sound as possible and to ensure that the workshop summary meets institutional standards for objectivity, evidence, and responsiveness to the study charge. The review comments and draft manuscript remain confidential to protect the integrity of the process. We wish to thank the following individuals for their review of this workshop summary:

Although the reviewers listed above provided many constructive comments and suggestions, they did not see the final draft of this workshop summary before its release. The review of this workshop summary was overseen by Caswell A. Evans, Jr. Appointed by the Institute of Medicine, he was responsible for making certain that an independent examination of this workshop summary was carried out in accordance with institutional procedures and that all review comments were carefully considered. Responsibility for the final content of this workshop summary rests entirely with the rapporteur and the institution.

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Contents

1 INTRODUCTION

2 INTERACTION BETWEEN THE BRAIN AND THE DIGESTIVE SYSTEM

Overview of Interactions Between the Brain and the Digestive System

How Taste Receptors in the Gut Influence Eating Behavior

Gastrointestinal Peptides, Vagal Afferent Synapses, and Neural Mechanisms of Satiation

Contextual Influences on Eating Behavior

Discussion with the Audience

3 ASSESSING THE SCIENCE BEHIND METHODOLOGIES BEING USED TO CHARACTERIZE FOOD AS ADDICTIVE

A Brief History of Food Intake Research

What Imaging Technologies Reveal About Food Behaviors: Perspective 1

What Imaging Technologies Reveal About Food Behaviors: Perspective 2

Assessing the Validity of Questionnaires for Food Behaviors and Addiction

DSM-5: Substance-Related and Addictive Disorders

Discussion with the Audience

4 FUTURE DIRECTIONS: IS THE ADDICTION MODEL FOR DRUGS AND ALCOHOL APPROPRIATE FOR FOOD?

The Addiction Model Is Appropriate for Use with Food

The Addiction Model Is Not Appropriate for Use with Food

Discussion with the Audience

5 INTEGRATING THE EVIDENCE

Food Reward, Appetite, Satiety, and Obesity

Concluding Discussion with the Audience

REFERENCES

APPENDIXES

A Abbreviations and Acronyms

B Workshop Agenda

C Speaker Biographical Sketches