Biogastronomy: Factors that determine the biological response to meal ingestion

Pribić, Teodora; Azpiroz, Fernando

doi:10.1111/nmo.13309

Cited by 12 publications

(25 citation statements)

References 135 publications

(300 reference statements)

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“…Purposely, this review is sketchy and descriptive; most of the experimental factual/information is provided in the different articles that compose the Special Issue. A comprehensive review on this subject, analyzing the relations between gastronomy and neurogastroenterology, has been previously published [1].…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Introductionmentioning

confidence: 99%

“…Homeostatic (satiety, fullness) and hedonic sensations (digestive well-being and mood) depend on the characteristics of the meal, the digestive response, and the individual's receptivity, which can be influenced by multiple conditioning factors. Adapted from reference[1].…”

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confidence: 99%

Food, Eating, and the Gastrointestinal Tract

2020

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“…The relation between food and health, and the interest in developing healthy foods have been well established. However, for a healthy food to be introduced in the consumer's diet, it has to be attractive [1]. One of the main factors that determine food acceptance is how likable it is; likability is formed by the initial tasting experience [2].…”

Section: Introductionmentioning

confidence: 99%

“…A second, and probably more important factor, is how the consumer feels after eating the food, which is determined by the postprandial experience [3][4][5]. Both factors, palatability during ingestion and postprandial sensations, have to be taken into consideration when evaluating the potential acceptability of foods [1].…”

Section: Introductionmentioning

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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“…Ingestion of a meal normally induces satiety and fullness, which are involved in the homeostatic control of food consumption . These homeostatic sensations have a hedonic dimension that influences digestive well‐being and mood .…”

Section: Introductionmentioning

confidence: 99%