ReviewNutrients2020
Food, Eating, and the Gastrointestinal Tract.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to 3 registered trials, which are not on this map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Factors That Determine the Responses to Meal Ingestion: Effect of Abdominal Wall Activity
Factors That Determine the Responses to Meal Ingestion in Functional Dyspepsia
Factors That Determine the Responses to Meal Ingestion: Conditioning Effect of Previous Symptoms
Who cites it
15 citing papers in PubMed.
- Conditioning by a Previous Experience Impairs the Rewarding Value of a Comfort Meal.Nutrients · 2023Trial
- Trial
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Functional fatty acid-based dietary therapy as a new strategy for small gallstone expulsion: study protocol for a prospective, single-center, double-blind, randomized controlled trial.Frontiers in nutrition · 2026Article
- Algal pigments: Therapeutic potential and food applications.Food science & nutrition · 2024Review
- Article
- MRI-Based Quantification of Pan-Alimentary Function and Motility in Subjects with Diabetes and Gastrointestinal Symptoms.Journal of clinical medicine · 2023Article
- The Possible Role of Probiotic Supplementation in Inflammation: A Narrative Review.Microorganisms · 2023Review
- Dietitians' perspectives on the role of dietetics practice in 'gut health'.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2023Article
- The clinicians' view of food-related obstacles for treating eating disorders: A qualitative study.Food & nutrition research · 2023Article
- Importance of "meal first" strategy and effective situations of supplement use in elite athletes: Japan high performance sport center position stand.Frontiers in sports and active living · 2023Review
- Gastrointestinal Hormones in Healthy Adults: Reliability of Repeated Assessments and Interrelations with Eating Habits and Physical Activity.Nutrients · 2021Article
- Gastrointestinal Contributions to the Postprandial Experience.Nutrients · 2021Review
- Review
- Sex Differences and Commonalities in the Impact of a Palatable Meal on Thalamic and Insular Connectivity.Nutrients · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.