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Is Ramadan model of intermittent fasting related to hedonic hunger?

M. Merve Tengilimoglu-Metin (Department of Nutrition and Dietetics, Hacettepe Universitesi, Ankara, Turkey)
Ziya Erokay METİN (Department of Gulhane Nutrition and Dietetics, University of Health Sciences, Ankara, Turkey)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 19 December 2022

Issue publication date: 28 February 2023




The purpose of this study was to examine hedonic hunger at the end of the Ramadan fasting.


Data were collected by the Power of Food Scale (PFS), Food Craving Questionnaire-Trait (FCQ-T) and the Visual Analogue Scale. All data were taken twice at the beginning and end of Ramadan fasting.


A total number of 105 volunteers (43.8% female and 56.2% male) participated in a cross-sectional study. Ramadan fasting associated with PFS food tasted sub-factor, whereas no association was found on PFS aggregate and other PFS domain factors. Participants had higher PFS food tasted domain score at the end of the Ramadan fasting than before Ramadan fasting (p < 0.001). Total FCQ-T score as well as all sub-domains did not differ significantly. Females desired to consume carbonated beverages more, whereas in male (p = 0.04), ice cream was the most craved food.


The findings of this study provide data to the literature about the relation between Ramadan fasting and hedonic hunger. Ramadan fasting appears to have an influence on pleasure at first bite. The effect of Ramadan fasting on hedonic hunger should be tested with larger samples and controlled trials.



The authors acknowledge the participants who participated in this study.

Funding: This research received no specific grant from any funding agency, commercial or not-for-profit sectors.

Authorship: Both authors designed the study, collected data, performed the statistical analyses, wrote the manuscript and read and approved the findings.


Tengilimoglu-Metin, M.M. and METİN, Z.E. (2023), "Is Ramadan model of intermittent fasting related to hedonic hunger?", Nutrition & Food Science, Vol. 53 No. 3, pp. 646-655.



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