Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance
AbstractThe low digestibility and high satiety effects of nuts have been partly attributed to mastication. This work examines chewing forces and the bolus particle size of nuts (walnuts, almonds, pistachios) varying in physical properties under different conditions (with and without water, juice, sweetened yogurt and plain yogurt) along with satiety sensations and gut hormone concentrations following walnut consumption (whole or butter). In a randomized, cross-over design with 50 adults (25 males, 25 females; Body Mass Index (BMI) 24.7 ± 3.4 kg/m2; age: 18–52 years old (y/o), the chewing forces and particle size distribution of chewed nuts were measured under different chewing conditions. Appetite sensations were measured at regular intervals for 3 h after nut intake, and plasma samples were collected for the measurement of glucose, insulin and Glucagon-like peptide-1 (GLP-1). The three nuts displayed different particle sizes at swallowing though no differences in chewing forces were observed. Walnuts with yogurt yielded larger particle sizes than the other treatments. Particle size was not correlated with either food palatability or flavor. Fullness sensations were higher after whole nut than nut butter consumption though there were no significant changes in glucose, insulin, or GLP-1 concentrations under any condition. Changing the conditions at swallowing might influence the release of energy from nuts. View Full-Text
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McArthur, B.M.; Considine, R.V.; Mattes, R.D. Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients 2018, 10, 710.
McArthur BM, Considine RV, Mattes RD. Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance. Nutrients. 2018; 10(6):710.Chicago/Turabian Style
McArthur, Breanna M.; Considine, Robert V.; Mattes, Richard D. 2018. "Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance." Nutrients 10, no. 6: 710.
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