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Pribic T, Vilaseca H, Nieto A, et al. Meal composition influences postprandial sensations independently of valence and gustation. Neurogastroenterol Motil. 2018;e13337doi: 10.1111/nmo.13337.
Pribic, T., Vilaseca, H., Nieto, A., Hernandez, L., Monrroy, H., Malagelada, C., Accarino, A., Roca, J., & Azpiroz, F. (2018). Meal composition influences postprandial sensations independently of valence and gustation. Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society, e13337. https://doi.org/10.1111/nmo.13337
Pribic, T, et al. "Meal composition influences postprandial sensations independently of valence and gustation." Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society vol. (2018): e13337. doi: https://doi.org/10.1111/nmo.13337
Pribic T, Vilaseca H, Nieto A, Hernandez L, Monrroy H, Malagelada C, Accarino A, Roca J, Azpiroz F. Meal composition influences postprandial sensations independently of valence and gustation. Neurogastroenterol Motil. 2018 Mar 25;e13337. doi: 10.1111/nmo.13337. Epub 2018 Mar 25. PMID: 29575437.
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Neurogastroenterol Motil. 2018 Mar 25;e13337. doi: 10.1111/nmo.13337. Epub 2018 Mar 25.

Meal composition influences postprandial sensations independently of valence and gustation.

Neurogastroenterology and motility : the official journal of the European Gastrointestinal Motility Society

T Pribic, H Vilaseca, A Nieto, L Hernandez, H Monrroy, C Malagelada, A Accarino, J Roca, F Azpiroz

Affiliations

  1. Digestive System Research Unit, University Hospital Vall d'Hebron, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), Departament de Medicina, Universitat Autònoma de Barcelona, Barcelona, Spain.
  2. El Celler de Can Roca, Girona, Spain.

PMID: 29575437 DOI: 10.1111/nmo.13337

Abstract

BACKGROUND: Palatability of meals with identical composition has been shown to influence postprandial sensations. Our aim was to determine to what extent meal composition influences postprandial sensations independently of palatability.

METHODS: Randomized, crossover, double-blind trial comparing the postprandial responses to a low-fat vs a high-fat test meal, with the same physical and organoleptic characteristics (taste, smell, texture, color, and temperature). The test meal consisted in 150 g hummus containing either 17.7 g fat (low-fat) or 22.3 g fat (high-fat), 19.8 g toasts, 120 mL water and 50 g apple puree. In 12 non-obese healthy men, palatability, homeostatic sensations (hunger/satiety, fullness) and hedonic sensations (digestive well-being, mood) were measured on 10 cm scales before and during the 60-min postprandial period. Comparisons between meals were performed with a two-way repeated measures ANCOVA with premeal data as co-variate.

KEY RESULTS: Both test meals were rated equally palatable (palatability scores 3.8 ± 0.3 low-fat, 3.3 ± 0.2 high-fat; P = .156). As compared to the high-fat meal, the low-fat meal induced more satisfaction (meal effect on well-being F(1,21) = 4.92; P = .038) and tended to improve mood (meal effect F(1,21) = 3.02; P = .064), and this was associated with a non-significant decrease in satiety (meal effect F(1,21) = 2.29; P = .145) and fullness (meal effect F(1,21) = 1.57; P = .224).

CONCLUSIONS AND INFERENCES: The composition of meals with equal palatability influences postprandial satisfaction, even without significant impact on homeostatic sensations, although an effect on homeostatic sensations has not been excluded. These conditioning factors may have clinical implications in patients with impaired meal tolerance or meal-related symptoms.

© 2018 John Wiley & Sons Ltd.

Keywords: fat content; hedonic response; homeostatic sensations; meal composition; meal ingestion; palatability; postprandial sensations

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