Food texture vs. taste, insulin and calories

September 12, 2005

Hi All,

Someone had conducted an experiment that showed that their blood glucose spiked

earlier and higher when food was blended. Another presented much information

regarding how food texture affects appetite

The full-text-available to all free below paper documents silimar in some

fashion

data regarding the effects of food texture.

Not evident in the abstract, the sandwich loaf was the same as the rusk (dried

bread} and the liquid rusk meal.

" The current study has shown that texture modification does affect some aspects

of

ingestant utilization, and more importantly, one of our parallel rat experiments

showed that, in the long term, body weight itself is also affected (20). "

Although the " puree soup was consumed faster than the mixture (P < 0.05) " , the

rusk

was eaten slower than the higher liquid content form of the same.

Fat and/or protein were eaten in greater relative amounts in the following meal

for

the higher liquid bread meals.

Blood sugar levels were surprisingly not affected significantly, but the insulin

response was worse for the blended meal and the higher liquid-containing bread

meal.

Somewhat similar to the insulin response, was the situation for [glucagon: A

polypeptide hormone (3485 D) secreted by the cells of the Islets of Langerhans

in

response to a fall in blood sugar levels. Induces hyperglycaemia.]

Also, " energy expenditure [was] greater with the puree (P < 0.05). "

Laboure H, Van Wymelbeke V, Fantino M, Nicolaidis S.

Behavioral, plasma, and calorimetric changes related to food texture

modification in

men.

Am J Physiol Regul Integr Comp Physiol. 2002 May;282(5):R1501-11.

PMID: 11959694

Al Pater, PhD; email: old542000@...

__________________________________

- PC Magazine Editors' Choice 2005

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