#526: Eating Rate, Food Texture & Satiation – Marlou Lasschuijt, PhD
Release Date: 06/18/2024
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Sigma Nutrition Radio
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Sigma Nutrition Radio
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Sigma Nutrition Radio
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#539: How Does Carbohydrate Availability Impact Resistance Training? – Cliff Harvey, PhD & Eric Helms, PhD
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#538: Can Fish Oil Supplementation Increase Risk of Irregular Heart Rhythms?
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#537: Appetite Regulation, Metabolic Compensation and More – Stephan Guyenet, PhD
Sigma Nutrition Radio
This is an “ask me anything” (AMA) episode with Dr. Stephan Guyenet, an expert in obesity neuroscience and eating behavior. This episode was originally published on . If you’re interested in subscribing to Sigma Nutrition Premium, then check all the details . Questions Answered: [04.27] If we surgically remove adipose tissue, do leptin levels suddenly drop? How would this impact hunger over time? [06.56] How does chronic energy restriction (or following a crash diet) affect long-term appetite regulation? [13.21] How do anorexia and pronounced obesity...
info_outlineFood science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.
Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture.
Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight.
In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications.
Links:
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- The Restructure Project
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Timestamps:
- 00:14 Introduction
- 00:47 Dr. Lasschuijt’s Research Focus
- 04:23 Understanding Food Texture and Eating Behavior
- 06:37 Impact of Food Texture on Satiation and Eating Rate
- 16:55 Applications and Innovations in Food Science
- 18:31 Unanswered Questions
- 25:34 Practical Recommendations
- 27:00 Current and Upcoming Research Projects