As mastication is the major component of the oral processing of solid foods a better understanding of its influence on ingestion, digestion and metabolism may lead to new approaches to improve ...health. A growing number of studies provide evidence that mastication may influence energy balance through several routes: activation of histaminergic neurons, reducing eating rate, altered digestion kinetics, and changes in macronutrient availability. Indeed, accumulating evidence indicates that increasing the number of masticatory cycles before swallowing reduces food intake and increases satiety. However, while slowing eating rate has been shown to limit weight gain in children and adolescents it is not clear that slowing eating rate by increasing the number of masticatory cycles or slowing mastication rate is a viable method to aid weight management (10, 15). Further research is required to determine the influence of mastication on energy balance and how it could be manipulated to aid weight management. This narrative review will provide a brief overview of the effect of mastication on food intake, satiety and body weight.
•Emerging evidence suggests mastication could influence energy balance through several mechanisms•Individuals can be characterized as slow or faste eaters but the effect of eating style on energy balance is unclear•Increasing masticatory activity by changing food texture appears to be a promising strategy to influenceenergy balance.
Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger ...satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively) while fullness was higher (P<0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001), higher plasma concentration of glucose (P<0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001). However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
Abstract Eating slowly contributes to a lower risk of obesity, probably because it could aid appetite control. Chewing thoroughly is an effective strategy to reduce eating rate; however, insufficient ...data are available to demonstrate the relationship between such an eating behavior and energy intake. To investigate the effect of increasing the number of chews before swallowing on meal size, a randomized cross-over trial was conducted in 18- to 45-year-old normal-weight, overweight, and obese participants (n=45) who were recruited from the local community (Ames, IA). After assessment of baseline number of chews, participants were asked to attend three test sessions to eat pizza for lunch until comfortably full by chewing each portion of food either 100%, 150%, or 200% of their baseline number of chews before swallowing. Two-way analysis of variance was used to test the effect of treatment and body-weight status, as well as their interactions on food intake, meal duration, eating rate, and appetite at meal termination. Appetite data during 60 minutes were analyzed by repeated measures analysis of variance. Food intake in the sessions with 150% and 200% of their baseline number of chews was reduced significantly, by 9.5% and 14.8%, respectively, compared with the 100% session. Increasing the number of chews also prolonged meal duration and reduced eating rate. However, subjective appetite at meal termination or during the immediate postprandial period did not differ. These data indicate that increasing the number of chews before swallowing might be a behavioral strategy to reduce food intake and potentially aid body-weight management.
In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls ...in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants' food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants' sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.
Abstract Objectives To investigate associations between the number of natural teeth and energy intake, nutrient intake, and diet quality in adults. Methods Eligible adults who participated in the ...National Health and Nutrition Examination Survey during 2005–2008 were included in the present study ( n = 9140). Participants were classified into three groups depending on the total number of natural teeth (excluding third molars): full dentition (28 teeth), moderate dentition (21–27 teeth), and poor dentition (20 teeth or less). Dietary intake and diet quality were estimated from the first 24-h dietary recall data. Results Participants in the poor dentition group had significantly lower energy intake than those with moderate dentition ( P < 0.05), however, both groups did not significantly differ from those who had full dentition. Adjusting for sociodemographic characteristics, physical activity, smoking status, and energy intake, the intake of protein as well as most vitamins and minerals were positively associated with the total number of natural teeth ( P < 0.05); an inverse association was observed for carbohydrate intake ( P < 0.001). Diet quality, as measured by the Healthy Eating Index 2005, was inversely associated with tooth loss ( P < 0.001). Conclusions Tooth loss in adults is associated with lower diet quality and reduced intake of most nutrients; this may partly explain for the higher risk of chronic diseases in this population. Clinical significance People with missing teeth are recommended to monitor their dietary intake to avoid nutrient deficiency and to improve their diet quality for better health.
Intestinal derived endotoxin and the subsequent endotoxemia can be considered major predisposing factors for diseases such as atherosclerosis, sepsis, obesity and diabetes. Dietary fat has been shown ...to increase postprandial endotoxemia. Therefore, the aim of this study was to assess the effects of different dietary oils on intestinal endotoxin transport and postprandial endotoxemia using swine as a model. We hypothesized that oils rich in saturated fatty acids (SFA) would augment, while oils rich in n-3 polyunsaturated fatty acids (PUFA) would attenuate intestinal endotoxin transport and circulating concentrations.
Postprandial endotoxemia was measured in twenty four pigs following a porridge meal made with either water (Control), fish oil (FO), vegetable oil (VO) or coconut oil (CO). Blood was collected at 0, 1, 2, 3 and 5 hours postprandial and measured for endotoxin. Furthermore, ex vivo ileum endotoxin transport was assessed using modified Ussing chambers and intestines were treated with either no oil or 12.5% (v/v) VO, FO, cod liver oil (CLO), CO or olive oil (OO). Ex vivo mucosal to serosal endotoxin transport permeability (Papp) was then measured by the addition of fluorescent labeled-lipopolysaccharide.
Postprandial serum endotoxin concentrations were increased after a meal rich in saturated fatty acids and decreased with higher n-3 PUFA intake. Compared to the no oil control, fish oil and CLO which are rich in n-3 fatty acids reduced ex vivo endotoxin Papp by 50% (P < 0.05). Contrarily, saturated fatty acids increased the Papp by 60% (P = 0.008). Olive and vegetable oils did not alter intestinal endotoxin Papp.
Overall, these results indicate that saturated and n-3 PUFA differentially regulate intestinal epithelial endotoxin transport. This may be associated with fatty acid regulation of intestinal membrane lipid raft mediated permeability.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK, VSZLJ
Aim
To explore associations between the number of natural teeth and metabolic syndrome in adults.
Material and Methods
Cross‐sectional data from the National Health and Nutrition Examination Survey ...2005–2008 were used. Eligible adults (n = 5511) were classified into four groups by their number of natural teeth (excluding third molars): full dentition, 21–27 teeth, 1–20 teeth, or edentulous. Metabolic syndrome was defined by diagnostic guidelines from the American Heart Association and National Heart, Lung, and Blood Institute. Associations were analysed by survey logistic regression. Biometric and metabolic parameters in different dentition groups were compared.
Results
Adjusting for age, gender, race/ethnicity, ratio of family income to poverty, physical activity, smoking, and energy intake, tooth loss was significantly associated with metabolic syndrome (p = 0.002). Compared to participants with full dentition, the odds were 32% higher in those with 21–27 teeth, 55% higher in those with 1–20 teeth and 79% higher in edentulous participants. The number of natural teeth was inversely associated with body mass index, waist circumference, blood pressure, fasting plasma glucose and insulin concentrations (p < 0.01 for all); it was positively associated with serum HDL cholesterol concentration (p = 0.003).
Conclusions
The number of natural teeth is inversely associated with the presence of metabolic syndrome in adults.
To investigate associations between eating frequency and energy intake, energy density, diet quality and body weight status in adults from the USA, combined data from the 2009–2010 and 2011–2012 ...National Health and Nutrition Examination Survey (NHANES) were used in this study. The first 24-h dietary recall data from eligible participants (4017 men and 3774 women) were used to calculate eating frequency, as well as energy intake, energy density and the Healthy Eating Index 2010 (HEI-2010), as a measure of diet quality. BMI and waist circumference were obtained from the NHANES body measures data. Adjusting for confounding socio-demographic characteristics and lifestyle factors, a higher eating frequency was significantly associated with higher energy intake in both men and women (both P<0·001). A higher eating frequency was also significantly associated with lower energy density in both men and women, regardless of whether beverage or water intake was included in the calculation of energy density (all P<0·01). Moreover, there was a significant positive association between eating frequency and the HEI-2010 total score in both men and women (both P<0·001). Eating frequency was inversely associated with BMI in women (P=0·003), as well as waist circumference in both men (P=0·032) and women (P=0·010). Results from the present study suggested that adults with a higher eating frequency in the USA had a healthier diet with lower energy density and better diet quality, and eating frequency was inversely associated with body weight status.
To determine the influence of masticatory efficiency on postprandial satiety and glycaemic response, twenty-one healthy males were recruited for this randomised cross-over trial. The participants ...consumed a fixed amount of pizza provided in equal-sized portions by chewing each portion either fifteen or forty times before swallowing. Subjective appetite was measured by appetite questionnaires at regular intervals for 3 h after the meal and plasma samples were collected for the measurement of selected satiety-related hormones, glucose, insulin and glucose-dependent insulinotropic peptide (GIP) concentrations. An ad libitum meal was provided shortly after the last blood sample was drawn and the amount eaten recorded. Compared with fifteen chews, chewing forty times per portion resulted in lower hunger (P= 0·009), preoccupation with food (P= 0·005) and desire to eat (P= 0·002). Meanwhile, plasma concentrations of glucose (P= 0·024), insulin (P< 0·001) and GIP (P< 0·001) were higher following the forty-chews meal. Chewing forty times before swallowing also resulted in a higher plasma cholecystokinin concentration (P= 0·045) and a trend towards a lower ghrelin concentration (P= 0·051). However, food intake at the subsequent test meal did not differ (P= 0·851). The results suggest that a higher number of masticatory cycles before swallowing may provide beneficial effects on satiety and facilitate glucose absorption.
Computer simulations used to study food purchasing behavior can be separated into low immersion virtual environments (LIVE), which use personal computers and standard monitors to display a scene, and ...high immersion virtual environments (HIVE) which use virtual reality technology such as head-mounted displays to display a scene. These methods may differ in their ability to create feelings of presence or cybersickness that would influence the usefulness of these approaches. In this present study, thirty-one adults experienced a virtual supermarket or fast-food restaurant using a LIVE system or a HIVE system. Feelings of presence and cybersickness were measured using questionnaires or physiological responses (heart rate and electrodermal activity). The participants were also asked to rate their ability to complete the set task. The results of this study indicate that participants reported a higher sense of presence in the HIVE scenes as compared to the LIVE scenes (
< 0.05). The participant's heart rate and electrodermal activity were significantly higher in the HIVE scene treatment when compared to the LIVE scene (
< 0.05). There was no difference in the participant's ability to complete tasks in the different scenes. In addition, feelings of cybersickness were not different between the HIVE and LIVE scenes.
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