Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.
Food Funct. 2018 Oct 17;9(10):5301-5312. doi: 10.1039/c8fo00791h.
Faster eating rates have previously been associated with higher ad libitum energy intakes, and several studies have manipulated eating rates and intake by changing food textures. Food texture based changes to slow eating rates can produce reductions in energy intake without affecting post-meal satisfaction or re-bound hunger. However, an understanding of how specific food textures and instrumental texture properties influence oral processing behaviour remains limited. The current study sought to establish relationships between objective measures of oral processing behaviour (i.e. number of bites, average bite size, total chews, chews per bite, oro-sensory exposure time and eating rate) and instrumental measures of a food texture including hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience and modulus. Across two studies, behavioural coding analysis was completed on video-recordings of participants consuming fixed portions of a wide range of different solid foods (n = 59) to derive objective measures of oral processing behaviours. These measures were correlated with instrumental Textural Profile Analysis (TPA) for the same set of foods. Significant correlations (p < 0.05) were found between oral processing parameters and texture properties (i.e. springiness, cohesiveness, chewiness and resilience). No significant correlations were found between hardness and modulus and oral processing parameters. Protein content of the food was associated with springiness and chewiness, which may help to further reduce eating rates. In terms of the 'breakdown path model', hardness and modulus might represent degree of initial food structure while springiness, cohesiveness, chewiness and resilience seem to determine how fast the degree of structure is reduced to the swallowing plane. Water content and adhesiveness were associated with level of lubrication that is required before reaching the swallowing plane. The current study highlights opportunities to understand eating rate (g min-1) through the breakdown path model and the potential for specific features of a foods texture to influence rate and extent of energy intake. The correlation between instrumental texture properties and oral processing patterns provides guidance on the parameters that are likely to produce 'faster' and 'slower' versions of foods, and suggests how texture modifications could be applied to moderate eating rate and energy intake within meals.
进食速度与随意能量摄入有关，已有多项研究通过改变食物质地来控制进食速度和摄入量。通过改变食物质地来减缓进食速度可以减少能量摄入，而不会影响餐后饱腹感或反弹性饥饿。然而，对于特定食物质地和仪器质地特性如何影响口腔加工行为的理解仍然有限。本研究旨在建立口腔加工行为的客观测量（即咀嚼次数、平均咀嚼大小、总咀嚼次数、每口咀嚼次数、口腔感官暴露时间和进食速度）与食物质地的仪器测量（即硬度、粘性、弹性、内聚性、咀嚼性、弹性和模量）之间的关系。在两项研究中，对参与者食用各种不同固体食物的视频记录进行行为编码分析，以得出口腔加工行为的客观测量值。这些测量值与同一组食物的质地特性的纹理特性分析（TPA）相关。在口腔加工参数和质地特性（即弹性、内聚性、咀嚼性和弹性）之间发现了显著相关性（p<0.05）。硬度和模量与口腔加工参数之间没有显著相关性。食物中的蛋白质含量与弹性和咀嚼性有关，这可能有助于进一步降低进食速度。就“分解路径模型”而言，硬度和模量可能代表初始食物结构的程度，而弹性、内聚性、咀嚼性和弹性似乎决定了结构程度降低到吞咽平面的速度。水分含量和粘性与达到吞咽平面之前所需的润滑程度有关。本研究强调了通过分解路径模型理解进食速度（g min-1）的机会，以及食物质地的特定特征对能量摄入速度和程度的影响。仪器质地特性与口腔加工模式之间的相关性为产生“更快”和“更慢”食物版本的参数提供了指导，并提出了如何将质地修改应用于调节餐中进食速度和能量摄入。
