Purpose. Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. Methods. Male participants (N=39) were split into fast or slow eaters based on natural differences in eating rate when consuming two carbohydrate-equivalent test-meals differing in texture (white rice and rice cake). PPG and satiety responses were compared for fast and slow eaters over 120-min for each test-meal. Each groups test-meal PPG was compared for bolus and saliva properties at the point of swallow. Results. White rice displayed lower instrumental hardness, chewiness and Young's modulus and was perceived less chewy, springy and sticky than rice cake. Slow eaters (n=24, white rice: 13.3 g/min; rice cake: 15.1 g/min) required an average 42% more chews per bite (p < 0.001), had 60% longer oral exposure time (OET), and...
Impact of individual differences in eating rate on oral processing, bolus properties and post-meal glucose responses.
C. G. Forde, Ciaran G. Forde Clinical Nutrition Research Centre 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine National University of Singapore, 117599, Singapore. E-mail email@example.com
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Ai Ting Goh, Chatonidi, G., Choy, M., Ponnalagu, S., Stieger, M., Forde, C. G.; Impact of individual differences in eating rate on oral processing, bolus properties and post-meal glucose responses.. IFIS Food and Health Sciences Database 2022; doi:
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