Comparison of oro-sensory exposure duration and intensity manipulations on satiation

Lasschuijt, Marlou; Mars, Monica; Stieger, Markus; Miquel-Kergoat, Sophie; Graaf, de C.; Smeets, Paul A.M.

doi:10.1016/j.physbeh.2017.02.003

Cited by 50 publications

(66 citation statements)

References 62 publications

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“…Besides the difference in snack intake between 1.5 C0.5NaA and 3 C, snack intake after the hard/low lubricating (3 C) and tea (no chewing/low lubricating) did not show a significant difference, indicating that it was not the chewing properties that determined snack intake after the preload. This is not consistent with previous research, which showed that higher level of chewing did indeed reduce food intake (Krop et al, 2018;Lasschuijt et al, 2017;Lavin et al, 2002). This might be explained by the short exposure time of 10 minutes and the low amount of elicited chewing in this period, indicating that the total chewing time may not have been sufficiently long to influence food intake.…”

Section: Discussioncontrasting

confidence: 92%

“…Although the role of oral processing on satiation and satiety has been well established, the quantitative understanding of which dimensions of oral processing influence this has remained elusive (Hetherington & Regan, 2011;Krop et al, 2018;Lasschuijt et al, 2017;Lavin et al, 2002). Based on a recent systematic review and meta-analysis on relating oral processing to satiety, it was demonstrated that extending the oro-sensory exposure time to foods leads to a significant reduction in self-reported hunger and food intake (Krop et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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The influence of oral lubrication on food intake: A proof-of-concept study

Krop

Miquel²,

Hetherington

2019

Food Quality and Preference

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As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety, yet it remains unclear as to whether it is 'chewing' or 'oral lubrication' that might amplify satiation signals. In this study, techniques from experimental psychology, food material science and mechanical engineering have been combined to develop model foods to investigate the role of chewing and oral lubrication on food intake. Novel model gels, similar in pleasantness, were given as a preload then their effects on subjective appetite and intake of a salty snack were measured in a between-subjects design. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of coefficient of friction), and a control group received mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload compared to the high chewing/low lubricating preload (p < 0.05). Hunger ratings decreased from t 1 to t 3 (p < 0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain.

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Section: Discussioncontrasting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

The influence of oral lubrication on food intake: A proof-of-concept study

Krop

Miquel²,

Hetherington

2019

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…It is well-known that softer foods require lower mastication efforts (mastication time, number of chews, muscle activity), are consumed at higher eating rates leading to higher intake, than harder foods. [13][14][15][16] However, less is known about the effect of shape and size of vegetables on eating behavior and ad libitum intake. Kohyama et al (2007) investigated eating behavior towards carrot cubes (20 × 20 × 20 mm, ∼7 g) and finely cut carrots (fine strips of 1 × 1.5 × 30 mm, ∼7 g).…”

Section: Introductionmentioning

confidence: 99%

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

et al. 2019

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“…This is inconsistent with previous research, which showed that higher level of chewing did indeed reduce food intake. 3,14,18 This might be explained by the short exposure time of 10 minutes and the low amount of elicited chewing in this period, indicating that the total chewing time may not have been sufficiently long enough to influence food intake. Future research incorporating more hydrogel pieces into the preload to increase overall chewing time may find a more pronounced effect on food intake.…”

Section: Discussionmentioning

confidence: 99%

“…13 Although the role of oral processing on satiation and satiety has been well established, the quantitative understanding of which dimensions of oral processing influence this has remained elusive. 3,[14][15][16][17][18] Based on a recent systematic review and metaanalysis on relating oral processing to satiety, it was demonstrated that extending the orosensory exposure time to foods leads to a significant reduction in self-reported hunger (-0.20 effect size, 95% confidence interval CI: -0.30, -0.11) and food intake (-0.28 effect size, 95% CI: -0.36, -0.19). 3 Interestingly, in many if not most of these satiety trials involving oro-sensory cues, 'food rheology' (i.e.…”

mentioning

confidence: 99%

Oral Lubrication Matters: Effects on Satiety

Krop¹,

Hetherington²,

Miquel³

et al. 2018

Preprint

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As overeating, overweight and obesity remain public health concerns, it is crucial to design satiety-enhancing foods that suppress appetite and lower snack intake. Existing research identifies oro-sensory targets to promote satiation and satiety within the “satiety cascade” yet it remains unclear as to whether it is ‘chewing’ or ‘oral lubrication’ that might amplify satiation signals.Here we have combined techniques from experimental psychology, food material science and mechanical engineering to measure the role of chewing and lubrication using novel, model foods as preloads on subjective appetite and intake of a salty snack. Three mint flavoured hydrogels were engineered to vary in their texture (fracture stress) and lubrication (inverse of friction coefficient) properties, and a control group received a mint tea. Results showed that snack intake was suppressed by 32% after eating the low chewing/high lubricating preload as compared to the high chewing/low lubricating preload (p<0.05). No other significant effects were found for snack intake. Hunger ratings decreased from t1 to t3 (p<0.05), however differences between conditions were subtle and not significant. Thus, this proof-of-concept study demonstrates that manipulating oral lubrication is a promising new construct to reduce snack intake that merits future research in the oro-sensory satiety domain.

show abstract

Comparison of oro-sensory exposure duration and intensity manipulations on satiation

Cited by 50 publications

References 62 publications

The influence of oral lubrication on food intake: A proof-of-concept study

The influence of oral lubrication on food intake: A proof-of-concept study

Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables

Oral Lubrication Matters: Effects on Satiety

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