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The effect of mastication on appetite and lipid bioaccessibility
Author(s) -
Cassady Bridget,
Hollis James,
Mattes Richard
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.5.a341-c
Subject(s) - appetite , mastication , ghrelin , cholecystokinin , leptin , medicine , ingestion , endocrinology , masticatory force , food science , chemistry , hormone , obesity , dentistry , receptor
Mastication contributes to satiety by multiple mechanisms. One potential mechanism is that chewing releases nutrients, such as lipids, from foods which stimulate gut peptide release. This concept was tested with almonds because of their satiating property and evidence that bioaccessibility of their lipid is largely dependent on mechanical fracture of their cell walls. Healthy adults participated in a three‐arm, cross‐over design study. For each of the three test days, they reported to the laboratory after an overnight fast, underwent a baseline blood draw and completed an appetite questionnaire. In random order, they chewed 11, 5g portions of almonds either 10, 25 or 40 times before swallowing. Further blood draws were taken and appetite was reassessed at stipulated times for 4 hours. Over the following 4 days, participants consumed all meals in the laboratory. All feces were collected during this controlled feeding period and appetite sensations were recorded each waking hour. Preliminary findings (n=9) reveal that chewing 40 times leads to a significant reduction in hunger relative to chewing 10 or 25 times. The collected fecal samples will be analyzed to determine the efficiency of lipid absorption. Blood samples will be analyzed for cholecystokinin (CCK), glucogon‐like‐peptide‐1 (GLP‐1), ghrelin, leptin, glucose and insulin concentrations as potential mechanisms for the observed satiety effects.