Lasschuijt M P, Mars M, Stieger M, Miquel-Kergoat S, de Graaf C, Smeets Pam
Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands.
Division of Human Nutrition, Wageningen University and Research Centre, Stippeneng 4, 6708 WE Wageningen, Netherlands.
Physiol Behav. 2017 Jul 1;176:76-83. doi: 10.1016/j.physbeh.2017.02.003. Epub 2017 Feb 4.
Oro-sensory exposure (OSE) is an important factor in the regulation of food intake with increasing OSE leading to lower food intake. Oral processing time and taste intensity both play an important role in OSE but their individual contribution to satiation is unknown. We aimed to determine the independent and combined effects of oral processing time and taste intensity on satiation. Fifty eight participants (23±9y, BMI 22±2kg/m) participated in a 2×2 factorial randomized crossover study in which they consumed one of four gel-based model foods until satiation during four sessions. Model foods were offered ad libitum and differed in texture (soft or hard texture, yielding shorter and longer oral processing time) and sweetness (low or high intensity). Model foods were isocaloric and were matched for flavor and palatability. Outcome measures were intake of the model food and the microstructure of eating behavior, such as number of chews and eating rate. There was an overall significant effect of texture (p<0.001) but not sweetness (p=0.33) on intake with a 29.2% higher intake of the soft model foods compared to the hard model foods. After correction for palatability the difference in intake between the soft and hard model foods was 21.5% (p<0.001). The number of chews was significantly lower for the soft (10.1±6.2) than for the hard (26.9±6.2) model foods (p<0.001), which resulted in a significantly lower eating rate (soft, 26.3±10.2 and hard, 15.3±7.1g/min, p<0.001). These results show that increasing texture hardness of gel model foods decreases food intake independent of sweet taste intensity. The higher number of chews and faster eating rate may cause this effect. In conclusion, oro-sensory exposure duration rather than taste intensity appears to be the main determinant of food intake.
口腔感觉暴露（OSE）是调节食物摄入量的一个重要因素，OSE增加会导致食物摄入量降低。口腔加工时间和味觉强度在OSE中都起着重要作用，但它们对饱腹感的个体贡献尚不清楚。我们旨在确定口腔加工时间和味觉强度对饱腹感的独立和综合影响。58名参与者（23±9岁，体重指数22±2kg/m²）参加了一项2×2析因随机交叉研究，在四个实验环节中，他们食用四种基于凝胶的模型食物中的一种直至饱腹感。模型食物可随意食用，质地（软或硬质地，分别产生较短和较长的口腔加工时间）和甜度（低强度或高强度）不同。模型食物热量相等，风味和适口性相匹配。观察指标为模型食物的摄入量以及进食行为的微观结构，如咀嚼次数和进食速度。质地对摄入量有总体显著影响（p<0.001），而甜度对摄入量无显著影响（p=0.33），软质模型食物的摄入量比硬质模型食物高29.2%。校正适口性后，软质和硬质模型食物之间的摄入量差异为21.5%（p<0.001）。软质模型食物的咀嚼次数（10.1±6.2）显著低于硬质模型食物（26.9±6.2）（p<0.001），这导致进食速度显著降低（软质为26.3±10.2，硬质为15.3±7.1g/分钟，p<0.001）。这些结果表明，增加凝胶模型食物的质地硬度可降低食物摄入量，与甜味强度无关。较高的咀嚼次数和更快的进食速度可能导致这种效果。总之，口腔感觉暴露持续时间而非味觉强度似乎是食物摄入量的主要决定因素。
