Published: 13 February 2021
Author(s): Gabriela Ribeiro, Albino J. Oliveira-Maia
Issue: October 2021
Section: Review Article

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].


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