Figure 4.

Relationship between meal-induced change of average activation across satiety-processing regions and HOMA-IR and meal-induced changes of circulating ghrelin and insulin. (A) Across all participants, a higher HOMA-IR score was associated with less reduction in brain activation by high-calorie food cues. (B) Considering groups separately, there was a significant interaction between group and meal-induced change in circulating plasma ghrelin on the change in brain activation by a meal. (C) No interaction was present for the meal-induced change in plasma insulin and brain activation by high-calorie food cues. P values were determined by simple linear regression (A) and linear regression with an interaction term (B and C). A Pearson correlation coefficient was calculated for descriptive purposes.