The sensory experience of eating is an important determinant of food intake control, often
attributed to the positive hedonic response associated with certain sensory cues. However …

The overconsumption of highly caloric and palatable foods has caused a surge in obesity
rates in the past half century, thereby posing a healthcare challenge due to the array of …

Feeding behaviors depend on intrinsic and extrinsic factors including genetics, food
palatability, and the environment. 1, 2, 3, 4, 5 The gut microbiota is a major environmental …

Existing highly processed food (HPF) classification systems show large differences in the
impact of these foods on biochemical risk factors for disease. If public health nutrition is to …

Objective: How much do the sensory properties of food influence the way people select their
food and how much they eat? The objective of this paper is to review results from studies …

Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is
defined as a perception that includes gustatory, oral-somatosensory, and retronasal …

While cooking has long been argued to improve the diet, the nature of the improvement has
not been well defined. As a result, the evolutionary significance of cooking has variously …

Summary 1 Introduction 2 Physiological mechanisms of satiation and satiety 2.1
Physiological mechanisms of satiation 2.1. 1 Gastric mechanisms of satiation 2.1. 2 Intestinal …

There is a physiological decline in food intake with aging. The reasons for the decline in
food intake are multifactorial and involve both peripheral and central mechanisms. Altered …

Pleasure from foods can stimulate “non-homoeostatic” eating, and might therefore also
potentially contribute toward obesity. However, obesity is not reliably associated with …