Metabolic Impacts of Food Oral Processing

Abstract

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Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes

“…Bolus saliva uptake is a product of a tripartite of factors involved in the oral phase of digestions that includes the rate of eating and time a foods spends in mouth, chewing efficiency to change the surface area of food particles to encourage greater saliva uptake, and the rate of saliva production and incorporation to assist bolus formation and agglomeration before swallow. 15 Extended mastication increases the duration a food spends in-mouth ( i.e. oro-sensory exposure time), allows more time for saliva uptake and action on the available starch for digestion.…”

“…Individual differences in oral processing behaviour are known to influence metabolic responses to the food ingested 15 and when combined with variations in saliva secretion during mastication can influence postprandial glucose responses after meals. Recent studies have demonstrated that longer mastication duration led to higher bolus saliva uptake, and this was associated with a higher postprandial glucose and insulin response.…”

Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses

“…Liquids can be rapidly consumed with short oro-sensory exposure times and produce a weaker satiety response [ 16 ] than the same caloric load consumed as solids [ 17 ]. Semi-solids require more movements of the tongue, cheeks, and palate to position the food at the back of the oral cavity and extensive oral processing to reduce the initial structure into smaller particles that can be then lubricated with saliva and agglomerated into a bolus to be swallowed safely [ 18 ]. These differences in oral processing influence the rate of consumption and food bolus properties when swallowed.…”

“…The “oral breakdown path” offers an explanation of how food breakdown progresses during mastication along three dimensions: degree of structure, degree of lubrication, and time—as described earlier by Hutching and Lillford [ 35 , 36 ]. In general, foods that need more oral processing are harder or more elastic (degree of structure), have less initial lubrication and require more time to form a swallowable bolus, leading to slower eating rates [ 18 , 20 •].…”

Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds

“…17,18 Oral processing leads to the mechanical breakdown of the almond matrix generating smaller and more almond bolus particles with larger total bolus surface area which increases the release of lipids from almonds, 7,8,11,13,19,20 Oral processing behaviour depends on food properties. [21][22][23][24][25] Differences in oral processing behaviour contribute to differences in bioaccessibility of nutrients. 8,14,18,24,[26][27][28] Cassady et al 17 reported that chewing almonds 40 times per bite resulted in higher lipid digestibility than chewing almonds 10 times per bite.…”