title: The effect of textural complexity of solid foods on satiation.
abstract: Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density. A preload-test meal design was used in this study; model foods with three levels of textural complexity (low, medium and high) were consumed as preload foods followed by a two-course ad libitum meal. This study was a randomized cross-over trial with 38 subjects. The results clearly showed that food with greater textural complexity led to significantly lower food intake overall. The first course of the meal and total food intake was significantly reduced (p<0.05) although food intake at the second course did not differ between groups. Despite the differing total intake, all subjects rated to have the same sense of satiety after three hours post-trial and the time taken to the next eating occasion did not differ between different preload conditions. Increased textural complexity in food enhances satiation and may potentially impact on satiety however this needs to be further confirmed in future studies. The findings suggest that foods with more complex textures can be a helpful tool in reducing the short-term food intake and enhancing the satiation response.
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, New Zealand. Electronic address: jtan810@aucklanduni.ac.nz.
authors.forename: Jingyuan
authors.initials: J
authors.lastname: Tang
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, New Zealand.
authors.forename: Danaé S
authors.initials: DS
authors.lastname: Larsen
authors.affiliation: School of Medical and Health Science, University of Auckland, Auckland, New Zealand.
authors.forename: Lynnette R
authors.initials: LR
authors.lastname: Ferguson
authors.affiliation: Department of Chemical and Materials Engineering, University of Auckland, New Zealand.
authors.forename: Bryony J
authors.initials: BJ
authors.lastname: James
mesh_terms: D000328:Adult; D018592:Cross-Over Studies; D004435:Eating / Q000502:physiology*; D005260:Female; D005502:Food; D005518:Food Preferences; D064368:Healthy Volunteers; D006801:Humans; D008297:Male; D012527:Satiation / Q000502:physiology*; D016037:Single-Blind Method; D013649:Taste / Q000502:physiology*; D013997:Time Factors; D055698:Touch Perception / Q000502:physiology*; D055815:Young Adult
keywords: Oral processing; Oral transit time; Satiation; Satiety; Textural complexity