Document Detail


The effect of texture differences on satiation in 3 pairs of solid foods.
MedLine Citation:
PMID:  20801178     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
This study explored the effect of texture differences on satiation (ad libitum food intake) in 3 pairs of solid foods. Test products were specially developed luncheon meat, meat replacers and sweets. Each food consisted of a "hard" and "soft" version, expected to lead to different eating rates and consequently to differences in oral sensory exposure time. One hundred and six subjects participated in 7 sessions. During the first sessions, subjects consumed the products ad libitum while watching a movie in a cinema. During the last session, eating rate of all products was measured. Mean intake did not differ significantly between the hard and soft version for any of the products, but subjects who ate more of the soft luncheon meat significantly outnumbered subjects who ate more of the hard version. Eating rate was significantly slower for the hard than for the soft luncheon meat (21 ± 10 vs. 25 ± 13 g/min); no differences were found for the other food types. Ad libitum intake was twice as high in the highest versus the lowest quartile of eating rate (p < 0.001). Texture differences between the hard and soft versions may have been too subtle to lead to differences in eating rate for meat replacers and sweets and consequently to differences in food intake.
Authors:
Nicolien Zijlstra; Monica Mars; Annette Stafleu; Cees de Graaf
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Publication Detail:
Type:  Journal Article     Date:  2010-08-27
Journal Detail:
Title:  Appetite     Volume:  55     ISSN:  1095-8304     ISO Abbreviation:  Appetite     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2010-11-29     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8006808     Medline TA:  Appetite     Country:  England    
Other Details:
Languages:  eng     Pagination:  490-7     Citation Subset:  IM    
Copyright Information:
Copyright © 2010 Elsevier Ltd. All rights reserved.
Affiliation:
Top Institute Food and Nutrition, Wageningen, The Netherlands.
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