Meal Enjoyment and Tolerance in Women and Men

Monrroy, Hugo; Pribic, Teodora; Galan, Carmen; Nieto, Adoracion; Amigo, Nuria; Accarino, Anna; Correig, Xavier; Azpiroz, Fernando

Abstract

Various conditioning factors influence the sensory response to a meal (inducible factors). We hypothesized that inherent characteristics of the eater (constitutive factors) also play a role. The aim of this proof-of-concept study was to determine the role of gender, as an individual constitutive factor, on the meal-related experience. Randomized parallel trial in 10 women and 10 men, comparing the sensations before, during, and after stepwise ingestion of a comfort meal up to full satiation. Comparisons were performed by repeated Analysis of Covariance (ANCOVA) measures. During stepwise ingestion, satisfaction initially increased up to a peak, and later decreased down to a nadir at the point of full satiation. Interestingly, the amount of food consumed at the well-being peak was lower, and induced significantly less fullness in women than in men. Hence, men required a larger meal load and stronger homeostatic sensations to achieve satisfaction. The same pattern was observed at the level of full satiation: men ate more and still experienced positive well-being, whereas in women, well-being scores dropped below pre-meal level. The effect of gender on the ingestion experience suggests that other constitutive factors of the eater may also influence responses to meals.

Más información

Título según WOS: ID WOS:000457477800129 Not found in local WOS DB
Título de la Revista: NUTRIENTS
Volumen: 11
Número: 1
Editorial: MDPI
Fecha de publicación: 2019
DOI:

10.3390/nu11010119

Notas: ISI