Digestive Diseases Institute, Shaare Zedek Medical Center, Hebrew University of Jerusalem, 9103102 Jerusalem, Israel.
Digestive System Research Unit, University Hospital Vall d'Hebron, Passeig de la Vall d'Hebron 119, 08035 Barcelona, Spain.
Nutrients. 2020 Apr 2;12(4):986. doi: 10.3390/nu12040986.
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.
进食会引发消化系统的计量反应。首先，上消化道会对食物底物进行反应和提取。之后，未被小肠吸收的食物残渣进入结肠，并激活常驻微生物群的代谢。食物摄入还会引起摄入前（例如，预期奖励）、摄入期间（例如，味觉）以及最重要的是餐后（即餐后体验）的感觉。餐后体验涉及到稳态感觉（饱腹感、饱满感）和愉悦感（消化舒适度、情绪）。尽管它们在个性化饮食和健康饮食习惯中可能具有重要作用，但决定餐后体验的因素仍未得到很好的理解。目前的数据表明，膳食的特征（数量、口感、组成）、消化系统的活动（适宜的处理）以及进食者的接受能力（受多种调节因素影响）可能在这方面很重要。
