Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test

Goh, Ai Ting; Choy, Michelle; Chua, Xin Hui; Ponnalagu, Shalini; Khoo, Chin Meng; Whitton, Clare; Dam, Rob M. van

doi:10.1007/s00394-020-02466-z

Cited by 19 publications

(31 citation statements)

References 79 publications

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“…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.…”

Section: Discussionsupporting

confidence: 93%

“…Extensive chewing has previously been associated with increased satiety on kilocalorie for kilocalorie basis, such that the same quantity of food imparts a stronger satiety response when chewed for longer ( Miquel-Kergoat et al, 2015 ). Findings from our recent study showed that when participants consumed a fixed portion at a slower eating speed during a mixed meal tolerance test, they had higher post-meal satiety compared to those eating the same meal at a faster rate ( Goh et al, 2021 ). The current study replicated this with contrasting textured foods but did not show a significant difference in post-meal satiety between the two equi-caloric test meals.…”

Section: Discussionmentioning

confidence: 99%

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

Choy

Goh

Chatonidi

et al. 2021

Current Research in Food Science

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Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR ( p = 0.01), and participants perceived RC as more springy and sticky than WR ( p < 0.001). The RC meal was chewed more per bite ( p < 0.001) and consumed at a faster eating rate ( p = 0.033) than WR. WR bolus particles were smaller at swallow ( p < 0.001) with a larger total surface area ( p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30–120 min) postprandial period ( p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC 30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal ( p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

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

Choy

Goh

Chatonidi

et al. 2021

Current Research in Food Science

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“…Food can influence eating rate but also oral processing and saliva-bolus uptake during the oral phase of digestion. Differences in food oral processing behavior have been shown to contribute to temporal changes in post-prandial glucose and insulin, and post-meal satiety responses (65)(66)(67). Slower eating rates result in greater bolus surface area, saliva uptakes and may have an incretin effect as early glucose release stimulates greater early insulin release (36,65).…”

Section: Food Texture Eating Rate Energy Intake and Metabolismmentioning

confidence: 99%

“…Differences in food oral processing behavior have been shown to contribute to temporal changes in post-prandial glucose and insulin, and post-meal satiety responses (65)(66)(67). Slower eating rates result in greater bolus surface area, saliva uptakes and may have an incretin effect as early glucose release stimulates greater early insulin release (36,65). Taken together, these findings indicate that food texture contributes much more simply "sensory appeal", and can effect satiation and satiety by moderating eating rate, but can also exerts influence on the oral phase of digestion and the subsequent metabolic response to ingested nutrients.…”

Section: Food Texture Eating Rate Energy Intake and Metabolismmentioning

confidence: 99%

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake

Graaf¹

2022

Front. Nutr.

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Sensory properties inform likes and dislikes, but also play an important functional role in guiding food choice and intake behavior. Odors direct food choice and stimulate sensory-specific appetites and taste helps to anticipate calorie and nutrient content of food. Food textures moderate eating rate and the energy consumed to satiation and post-ingestive metabolism. We summarize how sensory cues moderate intake, and highlight opportunities to apply sensory approaches to improve dietary behavior. Salt, sweet and savory taste influence liking, but also influence energy intake to fullness, with higher taste intensity and duration linked to lower intake. Psycho-physical studies show it is relatively easy to rank taste intensities at different concentrations but more challenging to discriminate fat contents, and fat discrimination declines further when combined with high-taste intensity. Fat has low impact on sensory intensity, but makes significant contributions to energy content. Combinations of high taste and fat-content can promote passive energy over-consumption, and adding fat also increases energy intake rate (kcals/min), reducing opportunities to orally meter consumption. Consumers adapt their oral processing behaviors to a foods texture, which can influence the rate and extent of energy intake. Understanding how texture influences eating behaviors and bolus formation, affords new opportunities to impact eating rate, energy intake and metabolic response to food. Food formulation has traditionally focused on composition and sensory appeal. Future research needs to consider the role of sensory properties in moderating consumer interaction with their food environment, and how they influence calorie selection, and shape our eating behaviors and intake.

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“…Oral processing behaviors are elicited by a food’s physical and mechanical properties [ 25 , 26 , 27 , 28 ], and the individuals adjust their mastication in response to the food textures in a natural way [ 29 ]. A number of studies investigated the influence of texture on postprandial GR [ 30 , 31 ], but few studies have reported the impact of oral processing behaviors on postprandial GR and IR when consuming texture-modified vegetable samples in a meal. In addition, taking vegetables prior to the ingestion of high glycemic carbohydrate foods such as rice has been proved to be able to attenuate the postprandial GR [ 32 , 33 , 34 ].…”

Section: Introductionmentioning

confidence: 99%

Combination of Texture-Induced Oral Processing and Vegetable Preload Strategy Reduced Glycemic Excursion but Decreased Insulin Sensitivity

Fan

Lou

et al. 2022

Nutrients

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This study aimed to investigate the effect of the oral processing of vegetables induced by texture modification on acute postprandial glycemic response (GR) and insulin response (IR) when co-ingested and ingested prior to a rice meal. In a randomized crossover trial, 14 healthy female subjects consumed (1) co-ingestion of soft broccoli and rice (SR); (2) co-ingestion of hard broccoli and rice (HR); (3) soft broccoli prior to rice (S+R); (4) hard broccoli prior to rice (H+R); (5) rice (R). Postprandial GR and IR was compared between test meals over a period of 180-min, and the oral processing behaviors were measured for each test food samples. Hard broccoli was observed to have a higher mastication time and chews than soft broccoli. All the broccoli meals resulted in reduced incremental peak glucose (IPG) and an increased incremental area under the insulin curve in 180 min (iAUC0–180) compared with R. The S+R curbed the IPG by 40% with comparable HOMA-IR AUC0–180 compared with R, while the H+R elevated the HOMA-IR AUC0–180 by 62% more than that of R. In conclusion, the soft broccoli intake prior to a rice meal effectively attenuated postprandial GR, without lowering insulin sensitivity as its hard counterpart did.

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Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test

Cited by 19 publications

References 79 publications

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

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

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake

Combination of Texture-Induced Oral Processing and Vegetable Preload Strategy Reduced Glycemic Excursion but Decreased Insulin Sensitivity

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