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More Thorough Mastication of Bread May Stimulate Early-Phase Insulin Release: Preliminary Associative Results from a Double-Blind Randomized Controlled Trial by Georgia Chatonidi; Boushra Dalile; Kristin Verbeke is a scholarly article available to read on EtoBox.

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Background and objectives: Oral processing behavior is suggested to modulate metabolic responses to foods. In this study, we examined the impact of variations in oral processing characteristics during bread consumption on appetite and postprandial metabolic responses. Methods: Thirty healthy, normal-weight participants consumed three types of bread, differing in the leavening agent, in a randomized cross-over trial, while being video recorded to determine specific oral processing behaviors. At each study visit, gastric emptying, subjective appetites, and glucose and c-peptide levels were measured at regular time points for 4 h. After 4 h, the ad libitum energy intake was measured. The average values of each outcome were calculated to derive a single characteristic value per participant across the three types of bread. Results: A Spearman's correlation analysis showed that the participant age was associated with a faster eating rate (r = 0.562, p = 0.001), a shorter oral exposure time (r = -0.569, p = 0.001), and less chews/bites (r = -0.387, p = 0.034). As expected, a slower eating rate was correlated with more chews per bite (r = -0.603, p 0.05) to bread. However, slower gastric

Author

Georgia Chatonidi; Boushra Dalile; Kristin Verbeke

Publisher

MDPI

Published

2024

Language

EN