Table 1.

Factors that influence the postprandial experience: previous studies.

Reference	Design and Outcomes	Aim	Participants	Interventions	Main Results	Conclusions
Malagelada et al., 2015 [12]	Randomized, crossover trial Responses to test meal (a) sensations by scales (b) gastric tone by barostat	Effect of digestive function on perception	Healthy volunteers: 25 women 17 men	Distortion of digestive function by gastric distention or duodenal lipids	Experimental distortion of digestive function affects independently homeostatic and hedonic sensations after a meal	The digestive function determines the postprandial experience; homeostatic and hedonic sensations are independent
Malagelada et al., 2016 [13]	Open label study Responses to test meal (a) sensations by scales (b) metabolomic analysis	Metabolomic biomarkers of postprandial sensations	Healthy volunteers: 9 women 9 men	Ingestion of a test meal at the rate of 50 mL/min at until maximum satiation	(a) satiation correlated with increase in glucose and valine; (b) well-being and decrease in choice eating correlated with increase in triglycerides; (c) abdominal discomfort inversely correlated with increase in lipids	Postprandial sensations correlate with changes in circulating metabolites
Pribic et al., 2017 [20]	Open label study Responses to probe meal (a) sensations by scales (b) fMRI scans before and after probe meal	Brain networks related to postprandial sensations	38 healthy males	Probe meal on two days with and without fMRI	(a) sensations were similar with and without fMRI; (b) Ingestion was associated with increase in thalamo-cortical connectivity and decrease in insular-cortical connectivity; (c) a larger decrease in insular-anterior cingulate cortex connectivity and was associated with higher satiety, fullness, and digestive well-being	Postprandial sensations correlate with changes in brain connectivity functional networks
DuBose et al., 1980 [59]	Open label study Identification of flavor of test foods	Influence of food color on flavor perception	Healthy volunteers	Test foods with colorants and flavorants: (a) masking of color; (b) color-flavor incongruence (e.g., green colored -orange flavor).	Color masking or distortion impaired flavor identification	Flavor perception is influenced by color of food
Monrroy et al., 2019 [63]	Randomized parallel trial. Sensations in response to comfort meal by scales	Role of gender on the responses to a comfort meal	Healthy volunteers: 10 women 10 men	Comfort meal ingested stepwise until full satiation	In women the meal loads required to achieve maximal satisfaction and full satiation were smaller than in men. Hence women enjoyed and tolerated smaller meal loads than men	Gender is a constitutive factor that determines the meal experience
Pribic et al., 2018 [64]	Randomized crossover trial. Sensations in response to test meals by scales	Effect of palatability on postprandial sensations	22 healthy men	2 meals with identical composition and physical characteristics but different palatability: (a) conventional (potato cream followed by vanilla cream); (b) unconventional meal (mixture of both creams).	The unconventional was found less palatable and meal produced more fullness and less satisfaction than the conventional meal	Food palatability bears a direct relation to hedonic but inverse relation to homeostatic sensations.
Pribic et al., 2018 [65]	Randomized crossover trial. Sensations in response to test meals by scales	Influence of meal composition independently of palatability on postprandial sensations	12 healthy men	2 meals with the same physical and organoleptic characteristics (taste, smell, texture, color, and temperature) but different composition: (a) low-fat; (b) high-fat test meal	While palatability was similar, the high-fat mal induced more satisfaction than the low-fat meal, without significant differences in homeostatic sensations	Meal composition determines the postprandial experience independently of palatability.
Masihy et al., 2019 [66]	Randomized parallel trial. Responses to probe meal: (a) sensations by scales (b) physiological measures	Influence of eating schedule on postprandial responses: gender effects	Healthy volunteers: 10 women 10 men	Lunch-type meal eaten at: (a) habitual afternoon schedule; (b) unconventional morning schedule	No schedule effect on physiological responses to probe meal in women and men were detected. However, in contrast to men, in women, the probe meal at unconventional time induced less satisfaction than at the conventional time	Women are more susceptible to the influence of eating schedule on the postprandial experience than men.
Pribic et al., 2017 [67]	Randomized cross over. Sensations in response to test meals by scales	Influence of appetite on postprandial experience	12 healthy men	Probe meal consumed two hours after: (a) low-calorie breakfast; (b) high-calorie breakfast	As compared to the low-calorie breakfast, with the high-calorie breakfast subjects were less hungry before the probe meal and experienced more postprandial fullness and less satisfaction	Appetite before the meal influences the postprandial experience
Pribic et al., 2018 [68]	Randomized, parallel study. Sensations in response to probe meal by scales.	Influence of education on postprandial experience	Healthy men: 14 per group	Administration of probe meal on 2 days without and with prior educational intervention. One group received a sensory-cognitive intervention and the other a sham intervention	The sensory-cognitive intervention enhanced homeostatic and hedonic sensations after the probe meal, whereas the sham intervention had no effect	The receptiveness of the subject and the postprandial experience can be conditioned by education