12 January - 20 June 2016

Does chewing impact satiety

6 March 13

Writing in the journal Appetite, a team from Nestle and Wageningen University, report a study in which 15 subjects were monitored as they consumed 50g of 35 different savoury food items over 5 sessions. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200g portion of each food and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. The observed number of bites/chews/swallows varied 6–18-fold between softly textured foods that required little chewing and harder textured foods that required many chews before swallowing. The number of bites, chews, and swallows were highly correlated with derived measures such as bite size, eating rate, chews/bite, and oro-sensory exposure time. The high variability in number of chews, bites and oro-sensory exposure time among the 35 foods, indicates differences in the rate of energy intake when these foods are consumed in a regular hot meal. The team argues that this may provide an opportunity to design meals with lower or higher satiating efficiencies through substitution of these components.  If foods can be designed to give longer oral exposure and to give rise to earlier meal termination, this may be an effective way to reduce total energy intake across a day, and perhaps help with the battle against obesity.

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