Page 17 - Nutrinsight-1

About the value of controlling appetite • NutrInsight
Viscosity
The potential of food on satiation and satiety is also dependent on its viscosity. The studies carried out in patients obliged to receive parenteral nutrition or fed via an enteric tube have highlighted the importance of oro-sensory parameters such as texture or consistency: the absence of these sensations seems to reduce the ability of nutrients to control hunger and delay the phenomenon of satiation (92).
Very viscous foods, with a more dense texture, demand an extra effort to chew that may reduce the speed with which they are ingested; they therefore appear to increase the volume of saliva (68) and of gastric secretions produced, thus increasing the volume of the stomach. The combined effect of these events is to induce early satiation. They also promote satiety (93) by slowing gastric emptying (94;95), and modulating metabolic responses such as the insulinaemic response (96;97).
Physical form
The influence of the solid or liquid form of food (for example soup versus vegetables) on appetite regulation is the subject of controversy. In the end, the liquid or solid form in which the energy is ingested cannot be separated from the time and context when it is consumed. The consumption of a food in liquid form during or just before or after a meal does not appear to increase the total amount of energy ingested during the meal (compensation), whereas if it is consumed between meals it does not appear to be compensated for (98;99;100).
Palatability
The palatability or the enjoyment produced by foods has also been investigated as a parameter that determines the choice of foods and modulates satiation and satiety. Increasing the palatability of a meal may reduce its satiating potential (101;102) via the stimulation of the secretion of dopamine or serotonin. The pleasure signals probably outweigh the satiation and satiety signals (61;103).
Variety of foods
The variety of the foods available also influences satiety and satiation. For example, eating a given food is accompanied over time by a decline in the enjoyment they produce (negative alliesthesia) until it disappears completely (specific sensory satiation), whilst leaving the sensation of hunger for another food intact (104). A similar phenomenon is observed for satiety (specific sensory satiety) (105). The variety of textures, tastes, smells and colours is also involved in this phenomenon (106). Thus, during a meal (but not necessarily in the case of a snack) the absence of varied choices tends to limit food intake, whereas variety tends to promote eating (107;108;109).
Stops eating
Macronutrients
Proteins
Fibre
Slowly-digestible carbohydrates
Physical characteristics
Viscosity Volume Solid
Promotes eating
Macronutrients
Lipids
Organoleptic characteristics
Palatability
Energy density
Liquids (between meals) Varied diet
-
Food intake
+
Figure 6: Summary of the effect of macronutrients
and of the physical form of foods on food intake (Danone Research)
17