, Volume 58, Issue 9, pp 2439-2440

“Too Hot” Or “Too Cold”: Effects of Meal Temperature on Gastric Function

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Functional gastrointestinal disorders (FGIDs) are characterized by the presence of chronic or recurrent symptoms thought to originate in the GI tract. FGIDs are associated with a complex web of predisposing factors such as genetics, early-life stress events (i.e., sexual abuse) and other psychosocial factors, and alterations in the composition of the gut microbiome and immune activation [irritable bowel syndrome (IBS)] [1]. Interestingly, although most of the FGID symptoms are related to food ingestion, the relation of food and diet with FGIDs is lacking. Recently, some studies have renewed interest in the relation of food ingestion with FGIDs; For example, the role of food sensitivity (i.e., non-celiac-disease gluten sensitivity) and symptoms related to ingestion of fermentable oligo-, di-, monosaccharides, and polyols (FODMAPs) have recently received much attention in the field of FGID research [2, 3].

The physiology of food intake is a complex process which includes sensory and motor