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B Ciccantelli1, T Pribic1, C Malagelada1

  • 1Digestive System Research Unit, Departament de Medicina, Centro de Investigación Biomédica en Red de Enfermedades Hepáticas y Digestivas (Ciberehd), University Hospital Vall d'Hebron, Universitat Autònoma de Barcelona, Bellaterra (Cerdanyola del Vallès), Spain.

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Summary

Cognitive and hedonic responses to equally palatable meals are distinct. Meal characteristics influence satiation and satisfaction, offering potential for tailored nutritional interventions.

Keywords:
hedonic responsemeal ingestionpalatabilitypostprandial sensations

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Area of Science:

  • Nutrition Science
  • Sensory Science
  • Gastroenterology

Background:

  • Meal ingestion triggers both cognitive and hedonic sensations.
  • Understanding the relationship between these dimensions is crucial for dietary science.

Purpose of the Study:

  • To investigate the relationship between cognitive and hedonic responses to meals with equivalent palatability.
  • To determine how meal characteristics influence postprandial sensations.

Main Methods:

  • Three groups of healthy men consumed liquid, low-calorie solid-liquid, and high-calorie solid-liquid meals.
  • Cognitive (satiation, fullness) and hedonic (satisfaction) responses were measured using 10-cm scales before and during a 30-minute postprandial period.

Main Results:

  • Liquid meals strongly increased satiation and fullness but not satisfaction.
  • High-calorie meals resulted in lower satiation and fullness but significantly higher satisfaction compared to liquid meals.
  • Low-calorie meals showed less pronounced effects, with lower satisfaction than high-calorie meals.

Conclusions:

  • Cognitive and hedonic responses to equally palatable meals are dissociable.
  • Meal characteristics, such as caloric content and volume, can be modulated to achieve specific clinical goals like nutritional supplementation or restriction.