Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 481393
Title Texture and Diet Related Behavior: A Focus on Satiation and Satiety
Author(s) Stafleu, A.; Zijlstra, N.; Hogenkamp, P.S.; Mars, M.
Source In: Handbook of Behavior, Food and Nutrition New York : Springer - ISBN 9780387922706 - p. 133 - 142.
Department(s) Sensory Science and Eating Behaviour
Global Nutrition
Publication type Peer reviewed book chapter
Publication year 2011
Abstract In view of the increasing numbers in overweight and obesity, insight in food intake regulation is necessary. Food intake is regulated by sensory, cognitive, post-ingestive, and post-absorptive processes. Food properties, such as energy density, macronutrient composition, volume, and form, influence the satiating capacity of a food. This chapter focuses on the role of food texture in food intake regulation. Texture is an essential part of the whole spectrum of sensory properties of a food. Several studies showed that liquid foods elicit weaker suppressive appetite responses and a weaker compensatory response in energy intake than solid or semisolid foods. The mechanisms underlying the effect of texture on satiety are not well understood. Beverages might engage thirst mechanisms and not hunger mechanisms. Food properties such as viscosity and texture could affect chewing, oro-gastric handling of foods, and absorption. Other factors that play a role are beliefs about the satiating capacity of a food, sensory specific satiety, eating rate, gastric emptying, and learned associations between texture and metabolic consequences. One of the mechanisms involved could be the oral sensory exposure time. A longer oral exposure time gives the sensory receptors in the oral cavity more time to respond to the food. Liquid calories facilitate energy intake. This knowledge can be useful in both the overweight and underweight situation.
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