Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Bolhuis, Dieuwerke P.

doi:10.1007/s13668-022-00413-4

Cited by 33 publications

(29 citation statements)

References 85 publications

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“…People do not eat individual nutrients, but instead consume foods combined as meals, consisting of a mixture of nutrients of different bioavailabilities. The bioavailability of these nutrients may differ by food matrix and interaction between food components [ 14 ]. Moreover, it has been shown that selected dietary habits usually cluster together so that, for example, people with high intakes of soda and sweet products tend to eat more snacks and fried potatoes [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Human gut microbiota composition and its predicted functional properties in people with western and healthy dietary patterns

et al. 2022

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Purpose Some dietary habits cluster together, and for this reason it is advised to study the impact of entire dietary patterns on human health, rather than that of individual dietary habits. The main objective of this study was to evaluate differences in gut microbiota composition and their predicted functional properties between people with a healthy (HDP) and western (WDP) dietary pattern. Methods A cross-sectional, observational study was carried out on 200 participants enrolled 2017–2018 in Poznań, Poland, equally distributed into HDP and WDP groups. Diet was estimated using 3-day food records and information on stool transit times was collected. Fecal microbiota composition was assessed by 16S rRNA gene sequencing and its functional properties were predicted by the PICRUSt2 workflow. Results The α-diversity did not differ between people with WDP and HDP, but β-diversity was associated with dietary pattern. People with HDP had higher relative abundances (RA) of Firmicutes and Faecalibacterium and lower RA of Bacteroidota and Escherichia–Shigella than participants with WDP. Only a small proportion of the variance in microbiota composition (1.8%) and its functional properties (2.9%) could be explained by dietary intake (legumes, simple sugars and their sources, like fruit, soft drinks) and stool transit characteristics. Conclusion Gut microbiota composition and predicted metabolic potential is shaped by overall diet quality as well as the frequency of defecation; however, the cumulative effect of these explain only a relatively low proportion of variance.

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Section: Introductionmentioning

confidence: 99%

Human gut microbiota composition and its predicted functional properties in people with western and healthy dietary patterns

et al. 2022

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“…However, studies [ 29 , 30 ] have reported an increase in overall liking of foods with higher hardness, whereas others [ 31 , 32 , 33 ] have found no effect of hardness on acceptability. Increasing food hardness may be effective at slowing energy intake [ 34 ], and therefore, HP hydrogels may be useful for enhancing satiety and combating obesity.…”

Section: Resultsmentioning

confidence: 99%

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel

Popov

Смирнов

Khramova

et al. 2023

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This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young’s modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures.

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“…There is a need to better inform the consumer about the processing steps needed and explain why certain ingredients are needed to improve food quality or safety. Consumers should also be aware that food processing could be used to increase the health status of a product, such as by nutritional fortifications or by designing foods in a way that prevents overconsumption [ 50 ]. It may help to give consumers more transparency on food formulation and food processing to restore their trust in the food industry [ 10 ].…”

Section: Discussionmentioning

confidence: 99%

“…The Nutri-Score uses nutrient composition to judge the healthiness of food. There is growing evidence that the healthiness of food is not only determined by the sum of its nutrients but also depends on the food form and its microstructure [ 50 , 51 ] and possibly the use of non-nutritive additions in food processing [ 52 ]. To date, there is no gold standard to judge the healthiness of foods.…”

Section: Discussionmentioning

confidence: 99%

Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study

2022

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Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree of processing of a food product and how they relate this to healthiness. An online questionnaire was completed by a total of 277 Dutch, 204 Italian, and 181 Brazilian consumers. Consumers were aged 18–65 year, mean 38 ± 13 year, 31% were males, and 71% were highly educated. Pictures of several common food products were evaluated on the degree of industrial processing and healthiness. Thirteen food categories were included, each including one minimally processed food (MPF), one High NS_UPF (Nutri-Score A or B), and one Low NS_UPF (Nutri-Score D or E). Lastly, knowledge and attitude about UPFs were assessed. Ultraprocessing was perceived as unhealthy by the majority of consumers (Dutch, Italian: 55%; Brazilian: 75%) and contributed to weight gain according to: 38% Dutch, 51% Italian, and 70% Brazilian consumers. Low NS_UPFs were correctly rated toward “processed” and “not healthy” in all countries. High NS_UPF were rated as processed but showed large variations in healthiness scores. In conclusion, consumers rated UPFs relatively low in healthiness compared with MPFs with similar Nutri-Scores within the same food category. These preliminary findings suggest that consumers incorporate, to some extent, the degree of industrial processing while assessing the healthiness of food products.

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Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

Cited by 33 publications

References 85 publications

Human gut microbiota composition and its predicted functional properties in people with western and healthy dietary patterns

Human gut microbiota composition and its predicted functional properties in people with western and healthy dietary patterns

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel

Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness—A Pilot Study

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