Plant-based diets include a variety of eating patterns that prioritize plant-derived foods, ranging from fully plant-exclusive diets like veganism to those that include some animal products, such as vegetarian or Mediterranean diets. These diets are often associated with health benefits, though they may not inherently be balanced unless they include a focus on whole, minimally processed plant foods.

A transient emotional state resulting from the satisfaction of a desire or a craving (as opposed to happiness, which refers to a lasting emotional state of contentment) (Gros, 2020).

A common endocrine disorder in women of reproductive age, marked by irregular menstrual cycles, excess androgen levels, and polycystic-appearing ovaries. It is often associated with insulin resistance, metabolic disturbances, and reproductive issues.

Polyphenols are a diverse group of naturally occurring compounds found in plants, characterized by the presence of multiple phenol groups. They have antioxidant properties and are known for their potential health benefits, including reducing inflammation, protecting against chronic diseases, and promoting overall well-being. Common dietary sources of polyphenols include fruits, vegetables, tea, coffee, and certain nuts and seeds.

The increase in reward value of a stimulus based on its potential to move the body’s physiological state toward homeostasis (Simmons & Deville, 2017); an increase in pleasurable sensations associated with that stimulus.

PDIEs are factors influenced by dietary intake that are associated with healthy psychological functioning and positive well-being. They include positive psychological processes, including feelings of happiness, optimism, contentment, and life satisfaction. These factors encompass eudaimonic well-being, which is the subjective happiness experienced through deriving meaning or purpose within one’s life.

A subjective conscious sensation of pleasure and joy experienced after eating (Duerlund et al., 2019).

The subjective perceptions of the body after eating (Duerlund et al., 2019).

Interoceptive physiological sensations arising from the post-ingestion and absorption phase of the preceding food intake that leads to positive sensations (i.e., energy stability, satiation, comfort, etc.) or negative sensations (i.e., discomfort, fatigue, pain, difficulty thinking, change in affect, lowering of energy, etc.). PIS vary within and between individuals. This term is specific to Nutritional Psychology.

Postbiotics are bioactive compounds produced by the fermentation of prebiotics by gut microbiota. They can positively affect health, including immune modulation and gut barrier function.