Abstract
Consumption of 2,4-decadienal (2,4-DD) delays gastric emptying (GE) rate in animals. Oil heating produces 2,4-DD and other aldehydes. Here we examined whether heated oil affects GE rate and food intake in humans, and whether it is mediated by 2,4-DD. In the first experiment, 10 healthy volunteers consumed 240-g pumpkin soup with 9.2 g of heated (HO) or non-heated corn oil (CO). Subsequently, 17 participants consumed pumpkin soup containing 3.1 g of either heated corn oil (HO), 1 mg 2,4-DD + non-heated corn oil (2,4-DD), or non-heated corn oil (CO). Sixty minutes following pumpkin soup, cod roe spaghetti was provided, and then energy intake was determined. To evaluate GE rate, 13C breath test (Experiment 1) and ultrasonography (Experiments 1 and 2) were used. The results from the Experiment 1 confirmed that consumption of heated corn oil reduced GE rate. Experiment 2 showed a delayed GE rate in HO and 2,4-DD trials compared with CO trial (p < 0.05). Energy intake was approximately 600–650 kJ lower in HO and 2,4-DD trials compared with CO trial (p < 0.05). These findings suggest that 2,4-DD, either formed by oil heating or added to food, contributes to suppressing GE rate and energy intake.
Highlights
The gastrointestinal (GI) tract plays an important role in digestion and absorption of ingested food, and in determining appetite, energy intake, and postprandial glycemic excursions [1,2,3]
Accumulated evidence suggests that pre-meal consumption of protein and fat preloads can markedly reduce postprandial hyperglycemia and increase satiety via delaying gastric emptying (GE) rate and enhancing glucose-stimulated insulin release associated with increasing gut-derived hormones [7,8,9]
To distinguish the effects of 2,4-DD, we examined how heated corn oil, intact corn oil + 2,4-DD, and non-heated oil affect the GE rate and food intake
Summary
The gastrointestinal (GI) tract plays an important role in digestion and absorption of ingested food, and in determining appetite, energy intake, and postprandial glycemic excursions [1,2,3]. Meal sequence (consumption of e.g., meat, fish, or vegetables before rice) can play a role in postprandial glucose control through delaying GE rate and enhancing incretin secretion [10,11,12]. Such nutritional strategies without pharmacological treatments may be a simple, effective, and safe tool for prevention and management of postprandial hyperglycemia and overeating
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