Food, Eating, and the Gastrointestinal Tract
Livovsky, Dan M. (Hebrew University of Jerusalem)
Pribic, Teorora (Universitat Autònoma de Barcelona. Departament de Medicina)
Azpiroz Vidaur, Fernando (Universitat Autònoma de Barcelona. Departament de Medicina)

Data:	2020
Resum:	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.
Ajuts:	European Commission 607652 Ministerio de Ciencia e Innovación CEN-20101016 Ministerio de Economía y Competitividad IDI20150103
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Food ingestion ; Digestion ; Satiety ; Digestive well-being
Publicat a:	Nutrients, Vol. 12 (april 2020) , ISSN 2072-6643

DOI: 10.3390/nu12040986
PMID: 32252402

14 p, 910.6 KB

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