satiety management: effect on texture on satiation
TRANSCRIPT
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Satiety management: Effect of texture on satiation
Dr. Monica Mars Human Nutrition, Sensory Science and Eating Behavior
EFFoST November 11th 2011
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Eating behavior
Food
Individual
External factors
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Content presentation
Concepts and theories on satiety
Experimental data on food texture and satiation
Food
Individual
External factors
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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”
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Model of Blundell
5
Food
Sensory
Pre-absorptive Post-absorptive
Post-ingestive
Satiation
Sensory Cognitive
early late
Satiety
Cognitive
Ingestion
pre-prandial
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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
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Content presentation
Concepts and theories on satiety
Experimental data on food texture and satiation viscosity
Food
Individual
External factors
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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
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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
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Experiment 1
Does viscosity affect meal size, i.e. satiation?
Zijlstra et al. Int J Obes. 2008
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“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
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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
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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
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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, … ?
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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)
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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)
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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)
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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?
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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)
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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)
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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
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What about solid products?
Zijlstra et al., 2010
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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
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Eating rate (g/min)
range: 4 – 630 g/min
Liquids
Semi-solids Solids
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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