Effect of bite size and oral processing time of a semisolid food on satiation

Effect of bite size and oral processing time of a semisolid food on satiation 

[Obesity and eating disorders]

from American Journal of Clinical Nutrition current issue by Zijlstra, N., de Wijk, R., Mars, M., Stafleu, A., de Graaf, C.

Background: Food texture plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on ad libitum food intake and found indications that eating rate, bite size, and oral processing time (OPT) could play a role.

Objective: The objective was to determine the effect of bite size and OPT of a food on satiation, defined as ad libitum food intake.

Design: Twenty-two healthy subjects participated in all 7 test conditions. Bite sizes were free or fixed to small bite sizes (5 g) or large bite sizes (15 g). OPT was free (only in combination with free bite size) or fixed to 3 or 9 s. Subjects consumed chocolate custard through a tube, which was connected to a peristaltic pump. Sound signals indicated OPT duration.

Results: Subjects consumed significantly more when bite sizes were large than when they were small (bite size effect: P < 0.0001) and when OPT was 3 s rather than 9 s (OPT effect: P = 0.008). Under small bite size conditions, mean (±SD) ad libitum intakes were 382 ± 197 g (3-s OPT) and 313 ± 170 g (9-s OPT). Under large bite size conditions, ad libitum intakes were much higher: 476 ± 176 g (3-s OPT) and 432 ± 163 g (9-s OPT). Intakes during the free bite size conditions were 462 ± 211 g (free OPT), 455 ± 197 g (3-s OPT), and 443 ± 202 g (9-s OPT).

Conclusion: This study shows that greater oral sensory exposure to a product, by eating with small bite sizes rather than with large bite sizes and increasing OPT, significantly decreases food intake.