Blood analyses showed that after a short night, individuals had increased amounts of 2-oleoylglycerol, a molecule that is part of the endocannabinoid system. examined the impact of a four-hour night’s sleep on 25 healthy human volunteers. However, it is still unclear whether the brain regions that process odors play a similar role in humans. Recent experiments indicate that in rodents, endocannabinoids enhance food intake by influencing the activity of the brain areas that process odors. The sense of smell is also tightly linked to how and what organisms choose to eat. In particular, it could have an effect on the endocannabinoid system, a complex network of molecules in the nervous system that controls biological processes such as appetite. While the exact mechanisms are still unknown, lack of sleep seems to change food preferences by influencing the levels of molecules that regulate food intake. People who do not get enough sleep often start to favor sweet and fatty foods, which contributes to weight gain. These findings describe a potential neurobiological pathway by which state-dependent changes in the ECS may modulate chemosensory processing to regulate food choices. Importantly, the relationship between changes in 2-OG and food choices was formally mediated by odor-evoked connectivity between the piriform cortex and insula, a region involved in integrating feeding-related signals. We found that sleep restriction increased levels of the ECS compound 2-oleoylglycerol (2-OG), enhanced encoding of food odors in piriform cortex, and shifted food choices toward energy-dense food items. We combined a partial sleep-deprivation protocol, pattern-based olfactory neuroimaging, and ad libitum food intake to test how central olfactory mechanisms alter food intake after sleep deprivation. Here we test the hypothesis that neural processing in central olfactory circuits, in tandem with the endocannabinoid system (ECS), plays a key role in mediating this relationship. Sleep deprivation has marked effects on food intake, shifting food choices toward energy-dense options.
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