Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food

Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food

Objectives: To investigate the effects of appetitive sensations, body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes. Subjects/Methods: Twelve lean (BMI=22.2 +/- 0.3) and 12 obese (BMI=34.3 +/- 0.6) adults. After...

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Bibliographic Details
Published in:European journal of clinical nutrition Vol. 62; no. 10; pp. 1231 - 1238
Main Authors: Frecka, J.M, Hollis, J.H, Mattes, R.D
Format: Journal Article
Language:English
Published: London Nature Publishing Group UK 01-10-2008
Nature Publishing Group
Subjects:
Adult
adults
Almond
almonds
Appetite
Appetite - physiology
Behavior
bite force
Body Mass Index
Body size
Clinical Nutrition
Control
Cross-Over Studies
eating habits
Electromyography
Electromyography - methods
Epidemiology
Female
flavor
Flavors
Food
forces
Humans
Internal Medicine
Male
Mastication
Mastication - physiology
Medicine
Medicine & Public Health
Metabolic Diseases
Nutrition
Nuts
Obesity
Obesity - epidemiology
Obesity - etiology
original-article
Particle Size
Prunus
Prunus dulcis
Public Health
satiety
Sensory evaluation
Sensory properties
Statistical analysis
Statistical methods
Swallowing
Taste - physiology
Thinness - epidemiology
Thinness - etiology
United States
appetite
mastication
almonds
chewing
human
obesity
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Summary:Objectives: To investigate the effects of appetitive sensations, body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes. Subjects/Methods: Twelve lean (BMI=22.2 +/- 0.3) and 12 obese (BMI=34.3 +/- 0.6) adults. After collecting appetitive ratings, electromyographic recordings were used to assess participants' microstructure of eating for five almond products (raw, dry unsalted roasted, natural sliced, roasted salted and honey roasted) under fasted and satiated conditions. Duplicate samples were masticated to the point of deglutition and then were expectorated and size sorted. Results: No statistically significant effects of BMI were detected for any of the mastication measures. Maximum and mean bite forces were greater under the fasted condition. Sliced almonds required lower bite force than did the other almond varieties. The pre-swallowing particle sizes were significantly greater for the sliced almonds than all other varieties. Both the number of chews and mastication time were negatively correlated with particle size. There were no significant effects of almond form or flavor on particle size. Conclusions: These results do not support differences in masticatory performance between lean and obese individuals, nor effects of sensory properties. Instead, the physical form of foods as well as an individuals' appetitive state may have a greater influence on masticatory behavior. The health implications of these observations warrant further investigation.
Bibliography:http://dx.doi.org/10.1038/sj.ejcn.1602838
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ISSN:0954-3007
1476-5640
DOI:10.1038/sj.ejcn.1602838