Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food

Abstract

Objectives: To investigate the effects of appetitive sensations, body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes. Subjects/Methods: Twelve lean (BMI ¼ 22.270.3) and 12 obese (BMI ¼ 34.370.6) adults. After collecting appetitive ratings, electromyographic recordings were used to assess participants' microstructure of eating for five almond products (raw, dry unsalted roasted, natural sliced, roasted salted and honey roasted) under fasted and satiated conditions. Duplicate samples were masticated to the point of deglutition and then were expectorated and size sorted. Results: No statistically significant effects of BMI were detected for any of the mastication measures. Maximum and mean bite forces were greater under the fasted condition. Sliced almonds required lower bite force than did the other almond varieties. The pre-swallowing particle sizes were significantly greater for the sliced almonds than all other varieties. Both the number of chews and mastication time were negatively correlated with particle size. There were no significant effects of almond form or flavor on particle size. Conclusions: These results do not support differences in masticatory performance between lean and obese individuals, nor effects of sensory properties. Instead, the physical form of foods as well as an individuals' appetitive state may have a greater influence on masticatory behavior. The health implications of these observations warrant further investigation.

Effects of different forms of hazelnuts on blood lipids and α-tocopherol concentrations in mildly hypercholesterolemic individuals

“…Previous research has suggested that the physical form of almonds may influence mastication and pre-swallowing particle size, which could affect the subsequent release of nutrients (Frecka et al, 2008). It is possible that mastication of the whole hazelnuts in the present study produced a pre-swallowing particle size similar to that of ground and sliced hazelnuts, thus eliminating any substantial differences in nutrient availability between nut forms.…”

Effects of food form on appetite and energy balance

“…For example, roasting almonds for 6.5 min results in smaller fragments when chewed compared to raw almonds (Varela, Salvador, & Fiszman, 2008). Moreover, the break force of raw almonds is highest followed by that of roasted and sliced almonds (Frecka et al, 2008). When the parenchymal cells are fractured, as compared to simply separated during mastication, the energy and nutrients they contain are more bioaccessible.…”

“…Textural attributes are an example. The perceived brittleness of food may alter chewing responses (Frecka, Hollis, & Mattes, 2008) with subsequent implications for the bioaccessibility of energy and nutrients from the food (Mandalari et al, 2008). Thus, the sensory properties of foods and beverages hold important nutritional implications at multiple levels.…”

Confiabilidade da eficiência mastigatória com beads e correlação com a atividade muscular

“…A wide variety of foods have been used to analyze ME, among them natural foods (1,3,8,17) and artificial materials based on silicone (20,21). The subject is instructed not to swallow the material after trituration and the material is collected, passed through graded sieves and weighed.…”

“…Traditionally, natural foods are used in the ME test and the final product resulting from trituration is analyzed with the aid of sieves (1). The inconveniences of this procedure are variations of the food in question and partial food loss (2,3). ME can also be determined by colorimetry (4) using artificial test material whose standardization leads to more reliable result 5,6).…”