Abstract
Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively) while fullness was higher (P<0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001), higher plasma concentration of glucose (P<0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001). However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.
Highlights
Food rheology is the branch of science that deals with the flow and deformation of foods
Several studies have reported that fluid calories, such as beverages, are less satiating than their solid equivalents [1,2,3,4] and induce a larger rebound fall in postprandial glucose concentrations [5,6]
The present study found that increasing the viscosity of a semisolid food resulted in a slower eating rate, reduced postprandial hunger and desire to eat, and increased fullness
Summary
Food rheology is the branch of science that deals with the flow and deformation of foods. Several studies have reported that fluid calories, such as beverages, are less satiating than their solid equivalents [1,2,3,4] and induce a larger rebound fall in postprandial glucose concentrations [5,6] These effects on appetite and glycemic response could further modify the risk of chronic diseases such as obesity [7] and diabetes [8]. In addition to an effect on appetite, food viscosity may modulate postprandial glycemic and insulin response, as the delay in the gastro-intestinal transition of viscous meals would likely slow the rate of digestion and absorption. The objective of the present study was to investigate the effect of viscosity of a semi-solid food on eating rate, subjective appetite, glycemic response, hormones related to glucose metabolism, as well as gastric emptying rate. We hypothesized a viscous meal would result in a lower GIP and insulin response, together with a blunted post-prandial glycemic response
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