The physical state of a meal affects hormone release and postprandial thermogenesis

Abstract

There is evidence that food consistency may in¯uence postprandial physiological responses. Recently we found that homogenization of a vegetable-rich meal signi®cantly delayed the gastric emptying rate and was more satiating than the same meal in solid±liquid form. In this present study we investigated whether homogenization also in¯uences endocrine and metabolic responses to the meal. Eight healthy men, aged 21±28 (mean 24×5) years, were given the meal (cooked vegetables 250 g, cheese 35 g, croutons 50 g and olive oil 25 g, with water 300 ml; total energy 2×6 MJ) in both solid±liquid (SM) and homogenized (HM) form, in random order, at 1-week intervals. Variables assayed were plasma glucose, insulin and glucose-dependent insulinotropic peptide (GIP) levels for 2 h and diet-induced thermogenesis (DIT) for 5 h. Plasma glucose pattern was similar after both meals. However, HM induced signi®cantly greater insulin, GIP and DIT responses than SM. Mean integrated areas under the curves (AUC) were 1×7 (SEM 0×38) v. 1×2 (SEM 0×33) U/l per 120 min (P = 0×005) for insulin, 19×9 (SEM 2×44) v. 16 (SEM 1×92) nmol/l per 120 min (P = 0×042) for GIP, and 237×7 (SEM 16×32) v. 126×4 (SEM 23×48) kJ/300 min (P = 0×0029) for DIT respectively. Differences between GIP-AUC after HM and SM correlated signi®cantly with differences between insulin-AUC after HM and SM (r 2 0×62, P = 0×021). These ®ndings demonstrate that homogenization of a meal results in a coordinated series of changes of physiological gastroentero±pancreatic functions and con®rm that the physical state of the meal plays an important role in modulating endocrine and metabolic responses to food.

Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing

“…The significantly lower GIP response to the Einkorn whole grain bread can be explained by the content of coarse grains, supporting earlier findings that the physical structure of a meal is an important determinant for the GIP response (Peracchi et al, 2000).…”

“…The only study reported in the literature on the effects of food processing on GIP response is the recent study by Peracchi et al (2000). However, the study design was very different from that of the present study.…”

Soup preloads in a variety of forms reduce meal energy intake

“…One study tested the effects of chunky and pureed soups, prepared from identical ingredients (591g; 499 kcal, 2090 kJ), in men (N=12), and found that while there were no differences in satiety, the pureed soup increased insulin response and energy expenditure compared to the chunky soup (Laboure, Van Wymelbeke, Fantino, & Nicolaidis, 2002). In another set of studies, a pureed vegetable soup (660 g; 615 kcal, 2573 kJ) was found to be more satiating than the same ingredients served as vegetables with a glass of water (360 g + 300ml water; 615 kcal, 2573 kJ) (Peracchi et al, 2000;Santangelo et al, 1998). The pureed vegetable soup decreased gastric emptying time, increased insulin response, and increased diet-induced thermogenesis compared to the vegetables with a glass of water.…”

Effects of food form on appetite and energy balance

“…Studies of meals that contain both solids and liquids compared to homogenized versions of those meals show contrasting results depending on the meal composition. When fiber-containing vegetables are included (Peracchi et al, 2000;Santangelo, Peracchi, Conte, Fraquelli, & Porrini, 1998) the homogenized meals empty slower than the solid-liquid mixed meals, but when no vegetables are included, the homogenized meals empty faster (Malagelada, Go, & Summerskill, 1979). Consequently, the fiber content of the meal and subsequent viscosity may also be important when considering food form and gastric emptying.…”