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Sweet taste and obesity
Obesity is associated with significant morbidity and mortality, and currently represents a global health challenge[1]. While it is associated with complex pathophysiology, increased availability of highly palatable foods and beverages, namely those rich in sugar or fat, is thought to be a major determinant of increasing rates of obesity worldwide[2]. Indeed, individuals with obesity have been shown to have altered sensitivity to food reward[3], which is thought to be related to changes in reward-related brain neurocircuitry, namely decreased striatal availability of dopamine D2 receptors (D2R)[3].Patient motivation to lose weight: Importance of healthcare professional support, goals and self-efficacy
Obesity is a global health concern [1]. Multiple complications are associated with overweight and obesity including diabetes, heart disease, musculoskeletal disorders and some cancers, and people with obesity (PwO) are at an increased risk of disability and suffer social stigma [2-5]. In the current time, the risk that obesity poses has been highlighted; it increases the risk for serious complications from viral infections, and in particular is associated with high mortality risk of COVID-19 and H1N1 infections [6-9].The 3Ds – Discussion, diagnosis and direction: Elements for effective obesity care by healthcare professionals
Obesity is a chronic disease associated with multiple health complications [1]. Furthermore, the COVID-19 pandemic has made evident the impact obesity can have on health outcomes, whereby people with obesity (PwO) are more likely to require hospitalisation, require mechanical ventilation and suffer serious complications from the infection than those without obesity [2-6]. As a multifactorial disease, successful weight management requires multidisciplinary care [7-9]. In practice, the care received by PwO is frequently suboptimal, owing to differing perceptions about obesity of healthcare professionals (HCPs) and patients, and clinical barriers such as unavailability or cost of certain treatments and services, and time pressures faced by HCPs [10, 11].
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