Document Type
Article
Publication Version
Published Version
Publication Date
6-20-2013
Journal or Book Title
PLOS ONE
Volume
8
Issue
6
DOI
10.1371/journal.pone.0067482
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.
Rights
This is an open access article distributed under the creative commons attribution license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Copyright Owner
Public Library of Science
Copyright Date
2013
Language
en
File Format
application/pdf
Recommended Citation
Zhu, Yong; Hsu, Walter H.; and Hollis, James, "The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate" (2013). Food Science and Human Nutrition Publications. 117.
https://lib.dr.iastate.edu/fshn_ag_pubs/117
Included in
Food Chemistry Commons, Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons, Nutritional Epidemiology Commons
Comments
This article is from PLOS ONE; 8(6): June 2013; e67482. Doi: 10.1371/journal.pone.0067482. Posted with permission.