How oro-sensory exposure and eating rate affect satiation and associated endocrine responses—a randomized trial

Abstract

Background Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. Objectives We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. Methods Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. Results In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%–65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P = 0.005). Ghrelin concentrations did not change. Conclusions Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis. This trial was registered at trialregister.nl as NL6544.

Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

“…Previous findings suggest that individuals with high salivary α-amylase activity have a lower PPG due to higher early insulin release, compared to those with lower α-amylase activity ( Barling et al, 2016 ; Mandel and Breslin, 2012 ). Our finding is in line with several subsequent studies that did not replicate the relationship between α-amylase activity and blood glucose responses ( Goh et al, 2021 ; Lasschuijt et al, 2020 ; Tan et al, 2016 ). Findings from the current trial support a greater role for bolus particle size, surface area and oro-sensory exposure time and the related extent of saliva uptake in moderating blood glucose concentrations.…”

“…The consumption of rice cake led to earlier glucose response which is likely due to a higher number of chews as compared to white rice consumption. Previous studies have utilized a fixed chewing regime and shown associations between extended mastication and higher postprandial glucose and insulin responses, where the potentiation of early-phase insulin secretion aids in the regulation of postprandial glucose excursions ( Lasschuijt, et al, 2020 ; Read et al, 1986 ; Suzuki et al, 2005 ; Zhu et al, 2013 ). However, despite large differences in meal texture and OPB, the current study showed no significant difference in the PPG iAUC between rice cake and white rice.…”

Oral Health and Nutritional Characteristics of Adults With Morbid Obesity: A Multivariate Analysis

“…Moreover, it was recently reported that children used to watch TV during meals have lower preferences for vegetables, comparatively to the ones that do not have this distractor during meals (34), what may be also a cause of higher energy intake. Palatable foods, rich in fats and sugars, usually have softer consistency and low content of fibers, preventing food to stay longer inside the mouth to be chewed and, again, impairing satiety (35). Cluster 1 showed the lower demand for oral rehabilitation, probably because it was composed by younger individuals; even so, dietary and nutritional counseling are useful for this groups to improve the quality of what is being ingested, thus preventing negative consequences for oral and general health in the future.…”

Effects of Oro-Sensory Exposure on Satiation and Underlying Neurophysiological Mechanisms—What Do We Know So Far?

“…Food texture may also be classified into broader groups of food form: liquid, semi-solid, soft solid, and hard solid [ 17 ]. Furthermore, there are mixed structures, for example hard particles added to semi-solids, can change oral processing behavior [ 18 , 19 ].…”