title: Increased number of chews during a fixed-amount meal suppresses postprandial appetite and modulates glycemic response in older males.
abstract: Aging is associated with a reduction in appetite. Older adults require a higher number of chews to form a bolus before swallowing. However, whether this ingestive behavior contributes to the reduced appetite in this population is unknown. Fifteen males aged 65 years or older participated in this randomized cross-over trial and attended two test sessions. After an overnight fast, they consumed a fixed-amount meal (2050 kJ) by chewing each portion of food 15 or 40 times before swallowing. Subjective appetite was measured using visual analogue scales at regular intervals for 3 h after completion of the meal. Blood samples were collected at the same time for measurement of glucose, insulin, and glucose-dependent insulinotropic peptide (GIP). Participants were provided an ad libitum meal 3 h later. Compared with 15 chews, chewing food 40 times before swallowing resulted in significantly lower postprandial hunger (P=0.003), preoccupation with food (P<0.001), and desire to eat (P<0.001). Plasma concentrations of glucose, insulin, and GIP were significantly higher at meal completion when 40 chews were made (all P<0.01), and became significantly lower during the late postprandial period (all P<0.05). Food intake at the subsequent ad libitum meal did not differ significantly between test sessions. Our findings suggested that increased number of chews reduced postprandial hunger and desire to eat, and modulated glucose metabolism in older males. The number of chews made during a fixed-amount meal may influence short-term appetite; how this ingestive behavior contributes to energy balance in the long term warrants further investigation.
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, United States.
authors.forename: Yong
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Department of Biomedical Sciences, Iowa State University, United States.
authors.forename: Walter H
authors.initials: WH
authors.lastname: Hsu
authors.affiliation: Department of Food Science and Human Nutrition, Iowa State University, United States. Electronic address: jhollis@iastate.edu.
authors.forename: James H
authors.initials: JH
authors.lastname: Hollis
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D000704:Analysis of Variance; D000886:Anthropometry; D001786:Blood Glucose / Q000502:physiology; D004435:Eating / Q000502:physiology*; D005749:Gastric Inhibitory Polypeptide / Q000097:blood; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D008409:Mastication / Q000502:physiology*; D062407:Meals / Q000502:physiology*; D019518:Postprandial Period / Q000502:physiology*; D012528:Satiety Response / Q000502:physiology*; D013997:Time Factors
chemical_list: D001786:Blood Glucose; D007328:Insulin; D005749:Gastric Inhibitory Polypeptide
keywords: Aging; Appetite; Ingestive behavior; Mastication