TY - JOUR
T1 - How oro-sensory exposure and eating rate affect satiation and associated endocrine responses-a randomized trial
AU - Lasschuijt, Marlou
AU - Mars, Monica
AU - de Graaf, Cees
AU - Smeets, Paul A M
N1 - Funding Information:
This work was carried out as part of a public private partnership funded by Netherlands Organization for Scientific Research (NWO) grant 057-14-001 (to CdG).
Funding Information:
This work was carried out as part of a public–private partnership funded by Netherlands Organization for Scientific Research (NWO) grant 057-14-001 (to CdG). Supplemental Figure 1 and Supplemental Tables 1–8 are available from the “Supplementary data” link in the online posting of the article and from the same link in the online table of contents at https://academic.oup.com/ajcn/. Data described in the article, code book, and analytic code will be made available upon request pending application and approval. Address correspondence to ML (e-mail: [email protected]). Abbreviations used: DEBQ, Dutch Eating Behavior Questionnaire; DTE, desire to eat; ER, eating rate; OSE, oro-sensory exposure; iAUC, incremental area under the curve, PP, pancreatic polypeptide; VAS, visual analog scale. Received November 11, 2019. Accepted for publication March 16, 2020. First published online April 22, 2020; doi: https://doi.org/10.1093/ajcn/ nqaa067.
Publisher Copyright:
Copyright © The Author(s) on behalf of the American Society for Nutrition 2020.
PY - 2020/6/1
Y1 - 2020/6/1
N2 - Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. Objectives: We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. Methods: Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. Results: In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%-65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P = 0.005). Ghrelin concentrations did not change. Conclusions: Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis. This trial was registered at trialregister.nl as NL6544.
AB - Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. Objectives: We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. Methods: Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. Results: In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%-65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P = 0.005). Ghrelin concentrations did not change. Conclusions: Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis. This trial was registered at trialregister.nl as NL6544.
KW - oro-sensory exposure
KW - eating rate
KW - eating behavior
KW - insulin
KW - pancreatic polypeptide
KW - ghrelin
KW - cephalic phase
KW - satiation
KW - human
UR - http://www.scopus.com/inward/record.url?scp=85085908568&partnerID=8YFLogxK
U2 - 10.1093/ajcn/nqaa067
DO - 10.1093/ajcn/nqaa067
M3 - Article
C2 - 32320002
SN - 0002-9165
VL - 111
SP - 1137
EP - 1149
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
IS - 6
ER -