title: Influence of food volume per mouthful on chewing and bolus properties.
abstract: BACKGROUND
  Behaviors relating to food intake, i.e., speed of chewing, number of chews, and bite size, are important for decreasing energy intake, which might reduce excess body weight and thus metabolic risk. This study aimed at investigating the influence of mouthful volume on the number of chews and food bolus properties in addition to clarifying appropriate eating behaviors related to mouthful volume.
  
  
  METHODS
  Fifteen young Japanese women volunteered to participate. The subjects were asked to spit the food bolus in a glass dish just before swallowing when eating 3 different foods: boiled rice, fish sausage, and peanuts. The 3 physical properties of solidity, adhesiveness, and cohesiveness were measured in the bolus, and the number of chews was noted.
  
  
  RESULTS
  The number of chews significantly increased with increasing mouthful volume with all 3 foods; conversely, the number of chews per unit of food weight (g) decreased significantly with boiled rice and fish sausage. Trends were observed for solidity and cohesiveness, which varied with increasing mouthful volumes.
  
  
  CONCLUSIONS
  Decreased mouthful volume resulted in a greater number of chews per weight of food and more appropriate bolus properties; therefore, a change in mouthful volume could be a useful behavior modification for regulation of energy intake.
authors.affiliation: Department of Oral & Maxillofacial Prosthodontics and Oral Implantology, Tokushima University, Institute of Health Biosciences, Tokushima, Japan.
authors.forename: Takaharu
authors.initials: T
authors.lastname: Goto
authors.affiliation: Department of Oral & Maxillofacial Prosthodontics and Oral Implantology, Tokushima University, Institute of Health Biosciences, Tokushima, Japan; Faculty of Oral Health, The University of Kobe Tokiwa, Japan.
authors.forename: Atsuko
authors.initials: A
authors.lastname: Nakamich
authors.affiliation: Department of Oral & Maxillofacial Prosthodontics and Oral Implantology, Tokushima University, Institute of Health Biosciences, Tokushima, Japan.
authors.forename: Megumi
authors.initials: M
authors.lastname: Watanabe
authors.affiliation: Department of Oral & Maxillofacial Prosthodontics and Oral Implantology, Tokushima University, Institute of Health Biosciences, Tokushima, Japan.
authors.forename: Kan
authors.initials: K
authors.lastname: Nagao
authors.affiliation: Department of Functional Oral Care and Welfare, Tokushima University, Institute of Health Biosciences, Japan.
authors.forename: Miwa
authors.initials: M
authors.lastname: Matsuyama
authors.affiliation: Department of Oral & Maxillofacial Prosthodontics and Oral Implantology, Tokushima University, Institute of Health Biosciences, Tokushima, Japan. Electronic address: ichi@tokushima-u.ac.jp.
authors.forename: Tetsuo
authors.initials: T
authors.lastname: Ichikawa
mesh_terms: D004435:Eating / Q000502:physiology*; D002149:Energy Intake / Q000502:physiology*; D005247:Feeding Behavior / Q000502:physiology*; D005260:Female; D005502:Food; D006801:Humans; D008409:Mastication / Q000502:physiology*; D055815:Young Adult
keywords: Behavior modification; Chewing; Food property; Mouthful food volume; Obesity; Swallowing