Comparison of oro-sensory exposure duration and intensity manipulations on satiation

M.P. Lasschuijt*, M. Mars, M. Stieger, S. Miquel-Kergoat, Kees de Graaf, Paul Smeets

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

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/m2) 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 ± 7.1 g/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.
Original languageEnglish
Pages (from-to)76-83
JournalPhysiology and Behavior
Volume176
DOIs
Publication statusPublished - 2017

Fingerprint

Satiation
Eating
Food
Gels
Appetite Regulation
Manipulation
Hardness
Feeding Behavior
Cross-Over Studies
Outcome Assessment (Health Care)
Intake

Keywords

  • Food intake
  • Meal size
  • Oro-sensory exposure
  • Satiation
  • Taste
  • Texture

Cite this

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title = "Comparison of oro-sensory exposure duration and intensity manipulations on satiation",
abstract = "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/m2) 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 ± 7.1 g/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.",
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author = "M.P. Lasschuijt and M. Mars and M. Stieger and S. Miquel-Kergoat and {de Graaf}, Kees and Paul Smeets",
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journal = "Physiology and Behavior",
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Comparison of oro-sensory exposure duration and intensity manipulations on satiation. / Lasschuijt, M.P.; Mars, M.; Stieger, M.; Miquel-Kergoat, S.; de Graaf, Kees; Smeets, Paul.

In: Physiology and Behavior, Vol. 176, 2017, p. 76-83.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Comparison of oro-sensory exposure duration and intensity manipulations on satiation

AU - Lasschuijt, M.P.

AU - Mars, M.

AU - Stieger, M.

AU - Miquel-Kergoat, S.

AU - de Graaf, Kees

AU - Smeets, Paul

PY - 2017

Y1 - 2017

N2 - 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/m2) 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 ± 7.1 g/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.

AB - 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/m2) 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 ± 7.1 g/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.

KW - Food intake

KW - Meal size

KW - Oro-sensory exposure

KW - Satiation

KW - Taste

KW - Texture

U2 - 10.1016/j.physbeh.2017.02.003

DO - 10.1016/j.physbeh.2017.02.003

M3 - Article

VL - 176

SP - 76

EP - 83

JO - Physiology and Behavior

JF - Physiology and Behavior

SN - 0031-9384

ER -