satiety management: effect on texture on satiation
TRANSCRIPT
Satiety management: Effect of texture on satiation
Dr. Monica Mars Human Nutrition, Sensory Science and Eating Behavior
EFFoST November 11th 2011
Eating behavior
Food
Individual
External factors
Content presentation
Concepts and theories on satiety
Experimental data on food texture and satiation
Food
Individual
External factors
2 Concepts of satiety
14 November
4
Satiation “the process that determines when we stop eating “
Satiety “the process which
suppresses the internal drive to eat”
Model of Blundell
5
Food
Sensory
Pre-absorptive Post-absorptive
Post-ingestive
Satiation
Sensory Cognitive
early late
Satiety
Cognitive
Ingestion
pre-prandial
Satiation vs. satiety
Satiation:
Within meals Meal size
Sensory perception Early pre-absorptive signals
Mainly physical chemical
properties of foods
Satiety:
Between meals Inter-meal interval
Late pre-absorptive signals Post absorptive signals
Mainly nutritional
properties of foods
Content presentation
Concepts and theories on satiety
Experimental data on food texture and satiation viscosity
Food
Individual
External factors
Role of liquids in food intake regulation
• Although the energy density of liquids is relatively low, they can be easily ingested without noticing
• Mattes 1996 • Tournier and Louis Sylvestre 1999 • Di Megglio and Mattes 2000 • Mattes and Tothacker, 2001
• Tordoff 1990 • De Castro 1993
Is viscosity an important factor in satiation?
• Most studies investigate satiety, while sensory properties seem to be important within meals
• And foods mostly differed in more characteristics than viscosity/texture
• Series of experiments on viscosity and satiation
Experiment 1
Does viscosity affect meal size, i.e. satiation?
Zijlstra et al. Int J Obes. 2008
“Real life” setting
• Cinema setting
• 108 healthy unrestrained subjects
• Standardized satiety state
• 90 minute movie
• 3 times new portion of 1.5 liter
• Blind box and consumed with a straw
• Subjects were not aware of the exact study aim
Zijlstra et al. Int J Obes. 2008
Tested foods
•Newly designed products
•Chocolate flavored custard •Per 100g:
~14 carbohydrate ~3 protein ~3.5 fat ~415 kcal (kJ)
•3 viscosities Different starches 0.1 1 10 100 1000
0.01
0.1
1
10
100
1000
1: liquid
2: semi-liquid
3: semi-solidcomm. milk
comm. custard
shear rate (1/s)
Visc
osity
(Pas
)
Zijlstra et al. Int J Obes. 2008
Results
liquid semi-liquid semi-solid0
200
400
600
800
1000
1200 p<0.0001
p<0.0001
p<0.0001
0
1000
2000
3000
4000
5000
ad li
bitu
m in
take
(g) ad libitum
intake (kJ)
Zijlstra et al. Int J Obes. 2008
Conclusion after experiment 1
• Hypothesis was accepted; viscous products are more satiating
• But why? Is it the effort it takes, the rate at which it is eaten, … ?
Experiment 2
• 49 healthy unrestrained subjects
• experimental setting: taste booths
• Products offered to each subject, identical to experiment 1 -Liquid -Semi-solid
• 3 test conditions
• Outcome measure: Ad libitum intake in grams
(Zijlstra et al., Int. J. Obes., 2008)
Test conditions
1. Free eating rate, different effort → consumption with a straw
2. Free eating rate, no effort → consumption with peristaltic pump
3. Fixed eating rate, no effort → consumption with peristaltic pump 50 g/min men; 40 g/min women
(Zijlstra et al., Int. J. Obes., 2008)
Results experiment 2: Is effort important and/or eating rate?
0
200
400
600
liquidsemi-solid
P<0.0001
P<0.0001
P<0.24
Free eating rateDifferent effort
Free eating rateNo effort
Fixed eating rateNo effort
0
1000
2000
3000
Ad
libitu
m in
take
(g) A
d libitum intake (kJ)
(Zijlstra et al., Int. J. Obes., 2008)
Conclusions after experiment 2
• It was clearly shown that viscous products are more satiating than liquids.
• This is mainly due to the rate at which it is eaten, i.e. viscous products are eaten slower which leads to more oral exposure
• Can we affect intake of a specific product by changing bite size and/or time of oral processing?
Experiment 3: Effect of bite size and oral processing on ad libitum food intake
• 22 healthy unrestrained subjects
• Test product: commercially available chocolate custard
• Products offered to each subject during 7 test conditions
(Zijlstra et al., Am J Clin Nutr, 2009)
1 2 3 4 5 6 70
200
400
600
0
800
1600
2400
Condition
Ad
libitu
m in
take
(gra
m) A
d libitum intake (kJ)
Results experiment 3
Cond. Bite size
Oral proc. time
1 Free Free
2 Free 3 sec
3 Free 9 sec
4 5 g 3 sec
5 5 g 9 sec
6 15 g 3 sec
7 15 g 9 sec
(Zijlstra et al., Am J Clin Nutr, 2009)
Conclusions after experiment 3
• It was clearly shown that viscous products are more satiating than solids.
• This is mainly due to the rate at which it is eaten, i.e. viscous products are eaten slower which leads to more oral exposure
• Intake of a semi-solid is lower with smaller bite size and longer oral exposure time, i.e. lower eating rate
What about solid products?
Zijlstra et al., 2010
Eating rate of solids (g/min)
Soft Hard Luncheon meat 21 ± 10 25 ± 13 * Meat replacer 19 ± 16 19 ± 9 Candy 8 ± 4 8 ± 4
Eating rate (g/min)
range: 4 – 630 g/min
Liquids
Semi-solids Solids
In other words,
• Affecting oral exposure time/eating rate may affect meal size and consequently satiety and energy intake
• Evidence mainly from changes in viscosity in liquid and semi-solid products
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