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. 2020 Jul 13;130(8):4370–4381. doi: 10.1172/JCI137772

Figure 5. Changes in VTA activation to high-fat and high-sucrose taste mixtures predicts 6-month weight loss following RYGB.

Figure 5

(A) Maps depicting areas within VTA ROI showing negative correlation between change in activation to the high-fat (cream, 0% added sucrose), high-sucrose (skim milk, 20% added sucrose), and preoperative preferred mixtures from baseline to 2 weeks following surgery and weight loss at 6 months in RYGB patients. (B and D) Bivariate correlations demonstrating the relationship between changes in activation in the VTA to taste mixtures with weight loss at 6 months following surgery. Changes in BOLD signaling in the VTA from baseline to 2 weeks following surgery in response to the (B) high-fat and (C) high-sucrose mixtures correlated with %TWL at 6 months following RYGB (red, n = 15), but not VSG (blue, n = 17). Changes in VTA activation in response to the most preferred mixture (D) did not correlate with 6-month weight loss. #Significant bivariate correlations.