Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

2018 ◽  
Vol 9 (10) ◽  
pp. 5301-5312 ◽  
Author(s):  
May Sui Mei Wee ◽  
Ai Ting Goh ◽  
Markus Stieger ◽  
Ciarán G. Forde
Keyword(s):  
Energy Intake ◽  
Profile Analysis ◽  
Eating Rate ◽  
Eating Behaviours ◽  
Macronutrient Composition ◽  
Solid Foods ◽  
Texture Properties ◽  
Wide Range ◽  
Oral Processing ◽  
Instrumental Texture

The correlation between instrumental texture properties and oral processing provides guidance on the parameters that produce ‘faster’ and ‘slower’ versions of foods, and suggests how texture modifications can be applied to moderate eating rate and energy intake within meals.

scholarly journals Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals

Nutrients ◽  
2017 ◽  
Vol 9 (8) ◽  
pp. 891 ◽  
Author(s):  
Keri McCrickerd ◽  
Ciaran Forde
Keyword(s):  
Energy Intake ◽  
Eating Rate ◽  
Oral Processing

scholarly journals Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 613
Author(s):  
María Dolores Álvarez ◽  
Jaime Paniagua ◽  
Beatriz Herranz
Keyword(s):  
Mechanical Properties ◽  
Textural Properties ◽  
Single Subject ◽  
Eating Rate ◽  
Cone Penetration ◽  
Shear Cell ◽  
Solid Foods ◽  
Cone Penetration Tests ◽  
Oral Processing ◽  
Highly Correlated

This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel’s oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel.

scholarly journals Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4·5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort

2017 ◽  
Vol 117 (7) ◽  
pp. 1042-1051 ◽  
Author(s):  
Anna Fogel ◽  
Ai Ting Goh ◽  
Lisa R. Fries ◽  
Suresh A. Sadananthan ◽  
S. Sendhil Velan ◽  
...  
Keyword(s):  
Energy Intake ◽  
Weight Status ◽  
Energy Content ◽  
Whole Body ◽  
Growing Up ◽  
Eating Rate ◽  
Eating Behaviours ◽  
Child Weight ◽  
Ad Libitum ◽  
The Relationship

AbstractFaster eating rates are associated with increased energy intake, but little is known about the relationship between children’s eating rate, food intake and adiposity. We examined whether children who eat faster consume more energy and whether this is associated with higher weight status and adiposity. We hypothesised that eating rate mediates the relationship between child weight and ad libitum energy intake. Children (n 386) from the Growing Up in Singapore Towards Healthy Outcomes cohort participated in a video-recorded ad libitum lunch at 4·5 years to measure acute energy intake. Videos were coded for three eating-behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min). BMI and anthropometric indices of adiposity were measured. A subset of children underwent MRI scanning (n 153) to measure abdominal subcutaneous and visceral adiposity. Children above/below the median eating rate were categorised as slower and faster eaters, and compared across body composition measures. There was a strong positive relationship between eating rate and energy intake (r 0·61, P<0·001) and a positive linear relationship between eating rate and children’s BMI status. Faster eaters consumed 75 % more energy content than slower eating children (Δ548 kJ (Δ131 kcal); 95 % CI 107·6, 154·4, P<0·001), and had higher whole-body (P<0·05) and subcutaneous abdominal adiposity (Δ118·3 cc; 95 % CI 24·0, 212·7, P=0·014). Mediation analysis showed that eating rate mediates the link between child weight and energy intake during a meal (b 13·59; 95 % CI 7·48, 21·83). Children who ate faster had higher energy intake, and this was associated with increased BMI z-score and adiposity.

scholarly journals Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children

2021 ◽  
Vol 8 ◽  
Author(s):  
Camille Schwartz ◽  
Ophélie Person ◽  
Emilie Szleper ◽  
Sophie Nicklaus ◽  
Carole Tournier
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Cottage Cheese ◽  
Oral Exposure ◽  
Eating Rate ◽  
School Aged Children ◽  
Ad Libitum ◽  
Oral Processing ◽  
The Individual ◽  
Eating Fast

Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce would modify hunger and subsequent food intake during this meal. Forty-four children (8–10 years old) participated in two videotaped mid-afternoon snacks, during which they received one of the two forms of apple as a food preload followed 10 min later by ad libitum consumption of sweetened cottage cheese. They self-reported their level of hunger throughout consumption, and the weight of cottage cheese consumed was determined at the end of the snack. Children's chewing capabilities and eating traits were parent-reported. Eating a raw apple increased oral exposure time and decreased bite size compared to eating applesauce. However, neither the reported hunger nor consecutive food intake were modified. Regardless of the meal, children eating fast had a higher ad libitum energy intake. The individual eating rate for the cottage cheese was correlated with the eating rate observed for applesauce but not for apple segments, the latter being associated with children's chewing difficulties. This study suggests that the form of a fruit offered at the start of a mid-afternoon snack does not impact food intake; the findings clearly call for more exploration of satiation mechanisms related to food texture properties among children and indicate the need to consider children's oral processing skills.

scholarly journals Sociodemographic and lifestyle factors as determinants of energy intake and macronutrient composition: a 10-year follow-up after bariatric surgery

2017 ◽  
Vol 13 (9) ◽  
pp. 1572-1583 ◽  
Author(s):  
Noora Kanerva ◽  
Ingrid Larsson ◽  
Markku Peltonen ◽  
Anna-Karin Lindroos ◽  
Lena M. Carlsson
Keyword(s):  
Bariatric Surgery ◽  
Energy Intake ◽  
Lifestyle Factors ◽  
Macronutrient Composition

scholarly journals Hybrid Acrylated Chitosan and Thiolated Pectin Cross-Linked Hydrogels with Tunable Properties

Polymers ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 266
Author(s):  
Shaked Eliyahu ◽  
Alexandra Galitsky ◽  
Esther Ritov ◽  
Havazelet Bianco-Peled
Keyword(s):  
Electrostatic Interactions ◽  
Profile Analysis ◽  
Hybrid Hydrogel ◽  
Texture Profile ◽  
Ph Values ◽  
X Ray Scattering ◽  
Wide Range ◽  
Michael Type Addition ◽  
Physical And Chemical ◽  
Hydrogel System

We developed and characterized a new hydrogel system based on the physical and chemical interactions of pectin partially modified with thiol groups and chitosan modified with acrylate end groups. Gelation occurred at high pectin thiol ratios, indicating that a low acrylated chitosan concentration in the hydrogel had a profound effect on the cross-linking. Turbidity, Fourier transform infrared spectroscopy, and free thiol determination analyses were performed to determine the relationships of the different bonds inside the gel. At low pH values below the pKa of chitosan, more electrostatic interactions were formed between opposite charges, but at high pH values, the Michael-type addition reaction between acrylate and thiol took place, creating harder hydrogels. Swelling experiments and Young’s modulus measurements were performed to study the structure and properties of the resultant hydrogels. The nanostructure was examined using small-angle X-ray scattering. The texture profile analysis showed a unique property of hydrogel adhesiveness. By implementing changes in the preparation procedure, we controlled the hydrogel properties. This hybrid hydrogel system can be a good candidate for a wide range of biomedical applications, such as a mucosal biomimetic surface for mucoadhesive testing.

scholarly journals Does Increased Exercise or Physical Activity Alter Ad-Libitum Daily Energy Intake or Macronutrient Composition in Healthy Adults? A Systematic Review

PLoS ONE ◽  
2014 ◽  
Vol 9 (1) ◽  
pp. e83498 ◽  
Author(s):  
Joseph E. Donnelly ◽  
Stephen D. Herrmann ◽  
Kate Lambourne ◽  
Amanda N. Szabo ◽  
Jeffery J. Honas ◽  
...  
Keyword(s):  
Physical Activity ◽  
Systematic Review ◽  
Energy Intake ◽  
Healthy Adults ◽  
Daily Energy Intake ◽  
Macronutrient Composition ◽  
Daily Energy ◽  
Ad Libitum

Energy intake and fur in summer- and winter-acclimated Siberian hamsters (Phodopus sungorus)

2001 ◽  
Vol 281 (2) ◽  
pp. R519-R527 ◽  
Author(s):  
Alexander S. Kauffman ◽  
Alessandra Cabrera ◽  
Irving Zucker
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Ventral Surface ◽  
Phodopus Sungorus ◽  
Ambient Temperatures ◽  
Siberian Hamsters ◽  
Daily Food ◽  
Brown Adipose ◽  
Wide Range ◽  
The Impact

Few studies have directly addressed the impact of fur on seasonal changes in energy intake. The daily food intake of Siberian hamsters ( Phodopus sungorus) was measured under simulated summer and winter conditions in intact animals and those with varying amounts of pelage removed. Energy intake increased up to 44% above baseline control values for approximately 2–3 wk after complete shaving. Increases in food intake varied with condition and were greater in hamsters housed in short than long day lengths and at low (5°C) than moderate (23°C) ambient temperatures. Removal of 8 cm2 of dorsal fur, equivalent to 30% of the total dorsal fur surface, increased food intake, but removal of 4 cm2 had no effect. An 8-cm2 fur extirpation from the ventral surface did not increase food consumption. Food intake was not influenced differentially by fur removal from above brown adipose tissue hot spots. Fur plays a greater role in energy balance in winter- than summer-acclimated hamsters and conserves energy under a wide range of environmental conditions.

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