Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight.
Am J Physiol Regul Integr Comp Physiol
; 280(3): R780-9, 2001 Mar.
Article
em En
| MEDLINE
| ID: mdl-11171658
ABSTRACT
A complete diet was prepared with cooked pieces of meat, beans, cream starch, and water and presented to the rats in two different textures a blended purée and a rough mixture that required a lot of chewing. We hypothesized that this texture modification might change both anticipatory reflexes and feeding behavior. Feeding rate, meal size, intermeal intervals, and their correlation were monitored in response to each texture. The long-term (6 wk) effect on body weight was assessed. Periprandial plasma glucose, insulin, glucagon, and lipid concentrations were assayed. Whole and background metabolism, respiratory quotient, and locomotion were measured using a computerized calorimeter of original design. In the short term, rats preferred the mixture. However, after 3 wk, they ingested more purée than mixture and gained more body weight per gram of food ingested as purée. Insulin response declined earlier with the mixture. During meals, glycerol and free fatty acid increased earlier with purée, whereas in the postprandial period, glycerol increased earlier with mixture. The metabolic rate, however, was not significantly affected. We concluded that texture, an everyday manipulation performed on food for human consumption, affects not only palatability of ingestants but also their metabolic management in the short and long term.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Sensação
/
Peso Corporal
/
Ingestão de Alimentos
/
Alimentos
/
Manipulação de Alimentos
Limite:
Animals
Idioma:
En
Revista:
Am J Physiol Regul Integr Comp Physiol
Assunto da revista:
FISIOLOGIA
Ano de publicação:
2001
Tipo de documento:
Article
País de afiliação:
França