Bariatric surgery (BS) is currently the most effective treatment in severe obesity. However, a considerable percentage of patients undergoing BS fail to lose sufficient weight or regain weight after initial weight loss during long-term follow-up, which may be attributed to personality traits and pathological eating behaviour. Previous positron emission tomography (PET) studies have shown reduced dopamine D2 receptor availability in obese patients and upregulation of this availability following successful BS in the brain's reward system. Dopamine D2 receptor availability in patients with unsuccessful BS has not been investigated to date.
Study Type
INTERVENTIONAL
Allocation
NON_RANDOMIZED
Purpose
OTHER
Masking
NONE
Enrollment
30
Administration of food in controlled situation
MCL
Leeuwarden, Netherlands
Change in [11C]-raclopride binding potential in the brain's reward system between study groups before and after a food challenge.
Pre- and post-eating changes in dopamine D2 receptor availability as indexed by the \[11C\]-raclopride binding potential in the brain's reward system between subjects who underwent successful vs unsuccessful bariatric surgery
Time frame: -50 minutes (before start of PET scanning), 0 minutes (during PET break, before mixed meal), 30 minutes (after second phase of PET-scanning)
The correlation between [11C]-raclopride binding potential in the brain's reward system and of questionnaires and diaries
The correlation between questionnaires on eating habits (EDE-Q, REO, YFAS) and quality of life (OBESI-Q) in patients who had successful vs unsuccessful BS and \[11C\]-raclopride binding potential.
Time frame: Pre-intervention
The correlation between [11C]-raclopride binding potential in the brain's reward system and of gut hormones.
The relation between fasting or fed (gut) hormone concentrations and dopamine D2 receptor availability in the reward system.
Time frame: -50 minutes (before start of PET scanning), 0 minutes (during PET break, before mixed meal), 30 minutes (after second phase of PET-scanning), 60 - 90 - 120 minutes
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