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

AbstractIntroductionChewing a greater number of chews per bite has been shown to increase fullness, lower hunger levels and lead to a lower energy intake, when compared to chewing each bite fewer times. Increased levels of fullness and decreased levels of hunger have also been observed after consuming harder textured foods which require more chewing activity and have a longer oro-sensory exposure time. The aim of this study was to investigate whether consumption of foods differing in texture, classified as ‘fast’ or ‘slow’ foods, combined with differences in oral processing behaviours (chewing normally or more slowly), has an impact on self-reported hunger, fullness and satiety outcomes.Materials and MethodsThis is an interim analysis of a randomised crossover experiment designed to test the impact of both oral processing behaviours and food texture on self-reported hunger, fullness and satiety. Participants consumed two breakfasts of different texture (a ‘fast’ yoghurt and fruit compote option, and a ‘slow’ granola option) twice; once at their normal rate of eating and once after being instructed to eat slowly. Measures of self-reported appetite (hunger, fullness, satiety, desire to eat and prospective food consumption) were assessed using a visual analogue scale at three time points; baseline (minimum 20 minutes before consumption), immediately pre-consumption and post-consumption. Statistical analysis was conducted in SPSS; paired sample t tests and one-way analysis of variance was conducted to measure whether change in appetite ratings between the time points differed between the four breakfast options.ResultsData were collected from 16 healthy volunteers (study aiming to recruit n = 21; mean age 32.1 y, female n = 13, 81.3%). For all four breakfast options, levels of hunger, desire to eat and prospective food consumption significantly decreased, and levels of fullness and satiety significantly increased between both baseline and post-consumption, (p < 0.05) and between pre-consumption and post-consumption (p < 0.05). However, amongst the four breakfast options, no significant differences were observed in change in these appetite measures between baseline and post-consumption and pre- and post-consumption (p > 0.05).DiscussionThis interim analysis demonstrates no differences in mean change in appetite measures for breakfast options of different texture chewed normally or more slowly. Analysis of the full study will determine the effect of oral processing behaviours and food texture on self-reported hunger, fullness and satiety outcomes.

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Oral processing in elderly: understanding eating capability to drive future food texture modifications

Proceedings of The Nutrition Society ◽

10.1017/s0029665118002768 ◽

2018 ◽

Vol 78 (3) ◽

pp. 329-339 ◽

Cited By ~ 2

Author(s):

Anwesha Sarkar

Keyword(s):

Nutrient Intake ◽

Elderly Population ◽

Current Knowledge ◽

Ageing Population ◽

Endogenous Factors ◽

Skill Sets ◽

Adverse Health Outcomes ◽

Food Texture ◽

Increased Risk ◽

Oral Processing

Ageing population suffer from increased risk of malnutrition which is a major determinant of accelerated loss of autonomy, adverse health outcomes and substantial health-care costs. Malnutrition is largely attributed to reduced nutrient intake which may be associated with several endogenous factors, such as decline of muscle mass, oral functions and coordination that can make the eating process difficult. From an exogenous viewpoint, nutritionally dense foods with limited innovations in food texture have been traditionally offered to elderly population that negatively affected pleasure of eating and ultimately, nutrient intake. Recent research has recognised that older adults within the same age group are not homogenous in terms of their preferences, nutritional needs, capabilities and impediments in skill-sets. Hence, a new term eating capability (EC) has been coined to describe various quantifiable endogenous factors in the well-coordinated eating process that may permit characterisation of the capabilities of elderly individuals in food handling and oral processing. This review covers current knowledge on EC focusing on parameters, such as hand and oro-facial muscle forces. Although limited in literature, EC score measured using a comprehensive toolkit has shown promise to predict eating difficulty perception and oral processing behaviour. Further systematic studies are required to explore relationships between individual/multiple constituents of EC and oral comfort. Such knowledge base is needed to underpin the creation of next generation personalised texture-modified foods for elderly population using sophisticated technologies, such as 3D printing to enhance eating pleasure, increase nutrient intake that will ultimately contribute to tackling malnutrition.

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