Meal composition influences postprandial sensations independently of valence and gustation

Pribić, Teodora; Vilaseca, H.; Coira, Amparo; Hernández, Leticia; Monrroy, Hugo; Malagelada, Carolina; Accarino, Anna; Roca, Joan; Azpiroz, Fernando

doi:10.1111/nmo.13337

Cited by 8 publications

(11 citation statements)

References 23 publications

(45 reference statements)

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“…Additional evidence of the independent influence of meal composition was obtained by comparing the responses to a high‐fat versus a low‐fat meal (a tasty hummus) with identical characteristics, including volume, presentation and palatability. Compared to the light meal, the high‐fat meal induced more satiety/fullness but less digestive well‐being/satisfaction …”

Section: Factors That Determine the Normal Postprandial Experiencementioning

confidence: 93%

“…Compared to the light meal, the high-fat meal induced more satiety/fullness but less digestive well-being/satisfaction. 113 Hence, the initial response to a meal, ie, taste and palatability, cannot predict its subsequent postprandial effects; meals that taste great and produce a rewarding gustatory response at ingestion may afterwards produce an unsatisfactory postprandial experience and even induce symptoms. However, it is not known whether the contrary is also true, ie, whether a meal with poor palatability may induce, after an unpleasant ingestion, a pleasurable postprandial sensation with digestive well-being and positive mood.…”

Section: Meal Compositionmentioning

confidence: 99%

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Biogastronomy: Factors that determine the biological response to meal ingestion

Pribić

Azpiroz

2018

Neurogastroenterology Motil

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The aim of this narrative review is to provide a comprehensive overview and to define the framework to investigate the factors that determine the postprandial experience. Based on a series of proof-of-concept studies and related information, we propose that the biological responses to a meal depend on the characteristics of the meal, primarily its palatability and composition, and the responsiveness of the guest, which may be influenced by multiple previous and concurrent conditioning factors. This information provides the scientific backbone to the development of personalized gastronomy.

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Section: Factors That Determine the Normal Postprandial Experiencementioning

confidence: 93%

Section: Meal Compositionmentioning

confidence: 99%

Biogastronomy: Factors that determine the biological response to meal ingestion

Pribić

Azpiroz

2018

Neurogastroenterology Motil

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“…Still, fat is the best described food component related to postprandial sensations. On the one hand, fatty "comfort" food in healthy individuals is associated with comfort and positive mood (reviewed in [19]); on the other hand, after a certain threshold, fat in excess decreases satisfaction and induces aversive sensation in the postprandial period [14,65]. It is plausible that intraluminal and post-absorptive mechanisms are behind the effects of meal composition on postprandial sensations.…”

Section: Meal Compositionmentioning

confidence: 99%

Food, Eating, and the Gastrointestinal Tract

2020

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Food ingestion induces a metered response of the digestive system. Initially, the upper digestive system reacts to process and extract meal substrates. Later, meal residues not absorbed in the small bowel, pass into the colon and activate the metabolism of resident microbiota. Food consumption also induces sensations that arise before ingestion (e.g., anticipatory reward), during ingestion (e.g., gustation), and most importantly, after the meal (i.e., the postprandial experience). The postprandial experience involves homeostatic sensations (satiety, fullness) with a hedonic dimension (digestive well-being, mood). The factors that determine the postprandial experience are poorly understood, despite their potential role in personalized diets and healthy eating habits. Current data suggest that the characteristics of the meal (amount, palatability, composition), the activity of the digestive system (suited processing), and the receptivity of the eater (influenced by multiple conditioning factors) may be important in this context.

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“…Hence, reducing fat without affecting the hedonic responses is a crucial and challenging aspect in the production of healthy foods. Palatability depends on several factors, including food appearance, taste, smell and texture; a decrease in fat may alter these characteristics [1,10,14,15]. Our paradigm showed that the addition of a plant-derived fat analogue and an aroma allowed a substantial reduction of animal fat content in a sausage without affecting either palatability or the hedonic response after ingestion.…”

Section: Discussionmentioning

confidence: 71%

“…The mixed meal induced more fullness and less satisfaction than the standard two-course meal. Meal composition also influences the postprandial response: two meals with identical taste and flavor, but with a different composition, induced different degrees of postprandial satisfaction [10]. Fat, particularly animal fat, is a key component of food in terms of health implications, and a diet low in animal fat is advisable [11][12][13].…”

Section: Discussionmentioning

confidence: 99%

Testing the Food Experience in Healthy Human Volunteers: a Proof-of-Concept Study

Pribić

Lopez²,

Lucas³

et al. 2020

JGLD

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Background and Aims: For a healthy food to be introduced to the consumer’s diet, it has to be attractive, yet testing for food acceptance and the sensory postprandial responses is still not standardized. The main objective of this study was to demonstrate that healthier foods can be obtained without impact on the responses to ingestion. Methods: A randomized, cross-over, double-blind, pilot study in non-obese, healthy men (n=8) comparing the responses to a standard sausage rich in animal fat (mortadella) versus a modified product based on a plant-derived fat analogue and an aroma. Palatability and postprandial sensations were measured on 10 cm scales and brain activity was evaluated by functional magnetic resonance imaging before and after each meal on separate days. Results: Both meals were rated equally palatable and induced the same degree of homeostatic sensations (satiety, fullness) with a similar hedonic dimension (improved mood and digestive well-being). Both meals induced similar changes in brain connectivity: decreased activity in the frontal-parietal, basal ganglia and thalamus, visual occipital, sensory-motor, temporal superior and in the “default-mode” networks, while increased activity was detected in the network associated with white matter. Conclusion: A substantial improvement in the nutritional profile of food can be achieved without affecting the responses to ingestion.

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Meal composition influences postprandial sensations independently of valence and gustation

Cited by 8 publications

References 23 publications

Biogastronomy: Factors that determine the biological response to meal ingestion

Biogastronomy: Factors that determine the biological response to meal ingestion

Food, Eating, and the Gastrointestinal Tract

Testing the Food Experience in Healthy Human Volunteers: a Proof-of-Concept Study

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