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Understanding food structure and function in developing food for appetite control
Author(s) -
LUNDIN Leif,
GOLDING Matthew,
WOOSTER Tim J.
Publication year - 2008
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/j.1747-0080.2008.00266.x
Subject(s) - appetite , digestion (alchemy) , lipolysis , food science , food intake , proteolysis , biology , chemistry , endocrinology , biochemistry , enzyme , adipose tissue , chromatography
There is an emerging interest in the impact of food structure on digestion behaviour and its relationship to human nutrition. The interactions between individual macronutrients (protein, fat and carbohydrate) in many cases control the rate of digestive processes such as proteolysis and lipolysis. Macronutrient interactions can also control the material properties of ingested foods which can influence post‐prandial metabolic responses. This review summarises the current research into how the structure of individual macronutrients impacts digestion and how this relates to appetite.