An evolving view on food viscosity regulating gastric emptying

Jin, Yangyi; Wilde, Peter J.; Hou, Yingying; Wang, Yanping; Han, Jianzhong; Li, Weilin

doi:10.1080/10408398.2021.2024132

Cited by 21 publications

(20 citation statements)

References 118 publications

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“…26 Therefore, the emptying of semi-solids is usually slower than that of liquids. 27 As the digestion time increases, gastric pH decreases close to the iso-electric point of caseins, and protein interactions are strengthened, which can cause changes in the coagulum structure. 26 Formulas with different cow milk casein: whey protein ratios exhibited different gastric emptying rates.…”

Section: The Gastrointestinal Environment In Infantsmentioning

confidence: 99%

Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants

et al. 2022

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Section: The Gastrointestinal Environment In Infantsmentioning

confidence: 99%

Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants

et al. 2022

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“…Huel Powder contains ingredients of only plant origin but still contains 32% of nutrient reference value per 100 g. The absorption of vitamin B12 is complex and involves the complexation with multiple factors throughout the gastrointestinal tract before absorption in the terminal ileum ( 33 ). The potential for prolonged retention in the stomach due to the viscosity ( 34 ) of Huel and the retention in the small intestine due to nutrient density ( 35 ) may prolong the time required for the complexation and degradation stages to complete, optimising the bioavailability of the vitamin. One participant began the study with lower than recommended levels of circulating vitamin B12 but after the intervention all participants were above this minimum recommended level indicating that even if all participants did not achieve their NRV intake, they could maintain their vitamin B12 status.…”

Section: Discussionmentioning

confidence: 99%

A Pilot Pre and Post 4 Week Intervention Evaluating the Effect of a Proprietary, Powdered, Plant Based Food on Micronutrient Status, Dietary Intake, and Markers of Health in a Healthy Adult Population

et al. 2022

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BackgroundA “balanced, adequate, and varied diet” is recommended as the basis of nutritionally sound diet by the World Health Organisation and national public health agencies. Huel is a proprietary, on-the-go, powdered, plant based food, providing all 26 essential vitamins and minerals, protein, essential fats, carbohydrate, fibre, and phytonutrients.ObjectivesAssessing the effect of solely consuming Huel on micronutrient status, dietary intake and markers of health was achieved through a 4-week intervention of solely Huel powder.MethodsHabitual energy intake was assessed through a one-week lead in period with healthy adult participants (aged 18 or over) logging their food intake, after which only Huel was consumed for 4 weeks. Blood samples and body composition was assessed before and after the lead in week as well the end of the intervention. Thirty participants were recruited with 20 (11 females, median age 31, range 22–44) completing the study, 19 sets of blood samples were collected. 22 blood markers were analysed along with weight, BMI, waist circumference, visceral adipose tissue (VAT), and body composition. All blood micronutrients, except for Thyroid Stimulating Hormone and choline were sent to Royal Victoria Infirmary NHS, Newcastle Laboratory (Newcastle upon Tyne, United Kingdom) for analysis.ResultsFourteen of the parameters significantly changed over the course of the study with circulating haemoglobin, iron, vitamins B12 and D as well as selenium significantly increasing (p < 0.05). HbA1c, total and non-HDL cholesterol, vitamins A and E, potassium, BMI, VAT, and waist circumference all significantly decreased (p < 0.05) post intervention.ConclusionAlthough energy intake decreased during the intervention period, the adherence to recommended micronutrient intake, as quantified by the dietary Total Adherence Score, significantly increased which tallies with the preservation or improvement of micronutrient status. This study potentially demonstrates that consuming only Huel for 4 weeks does not negatively affect micronutrient status.

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“…The emptying of stomach contents into the duodenum is influenced by the physical properties of gastric digesta, i.e. foods that coagulate or show high viscosity under gastric conditions empty more slowly than liquid foods (11,12) . A higher energy content of a meal also slows gastric emptying (13) .…”

Section: Protein Digestion and Absorptionmentioning

confidence: 99%

“…Native whey proteins do not coagulate under gastric conditions (9) , and therefore empty rapidly from the stomach, whereas gastric-coagulating caseins empty more slowly (10) . Research has highlighted the key role of gastric emptying rates in controlling the kinetics of proteolysis and absorption (11)(12)(13) .…”

Section: Introductionmentioning

confidence: 99%

Protein digestion and absorption: the influence of food processing

Loveday

2022

Nutr. Res. Rev.

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The rates of dietary protein digestion and absorption can be significantly increased or decreased by food processing treatments like heating, gelling and enzymatic hydrolysis, with subsequent metabolic impacts e.g. on muscle synthesis and glucose homeostasis. This review examines in vivo evidence that industrial and domestic food processing modify the kinetics of amino acid release and absorption following a protein-rich meal. It focuses on studies that used compositionally-matched test meals processed in different ways. Food processing at extremely high temperature at alkaline pH and/or in the presence of reducing sugars can modify amino acid sidechains, leading to loss of bioavailability. Some protein-rich food ingredients are deliberately aggregated, gelled or hydrolysed during manufacture. Hydrolysis accelerates protein digestion/absorption and increases splanchnic utilisation. Aggregation and gelation may slow or accelerate proteolysis in the gut, depending on aggregate/gel microstructure. Milk, beef and eggs are heat-processed prior to consumption to eliminate pathogens and improve palatability. The temperature and time of heating affect protein digestion and absorption rates, and effects are sometimes nonlinear. In light of a dietary transition away from animal proteins, more research is needed on how food processing affects digestion and absorption of non-animal proteins. Food processing modifies the microstructure of protein-rich foods, and thereby alters protein digestion and absorption kinetics in the stomach and small intestine. Exploiting this principle to optimise metabolic outcomes requires more human clinical trials in which amino acid absorption rates are measured and food microstructure is explicitly considered, measured and manipulated.

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An evolving view on food viscosity regulating gastric emptying

Cited by 21 publications

References 118 publications

Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants

Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants

A Pilot Pre and Post 4 Week Intervention Evaluating the Effect of a Proprietary, Powdered, Plant Based Food on Micronutrient Status, Dietary Intake, and Markers of Health in a Healthy Adult Population

Protein digestion and absorption: the influence of food processing

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