nach oben

Erschienen in:

02.01.2021 | Original Contribution

Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test

verfasst von: Ai Ting Goh, Jie Ying Michelle Choy, Xin Hui Chua, Shalini Ponnalagu, Chin Meng Khoo, Clare Whitton, Rob Martinus van Dam, Ciarán Gerard Forde

Erschienen in: European Journal of Nutrition | Ausgabe 5/2021

Einloggen, um Zugang zu erhalten

Abstract

Purpose

Variations in specific oral processing behaviours may contribute to differences in glucose, insulin and satiety responses to a standardised test meal. This study tested how natural variations in oral processing between slower and faster eaters contribute to differences in post-prandial glucose (PP glucose), insulin response (PP insulin) and post-meal satiety for a standardised test meal.

Methods

Thirty-three participants with higher risk for type 2 diabetes consumed a standardised test-meal while being video recorded to derive specific oral processing behaviours. Plasma glucose, insulin and satiety measures were collected at baseline, during and post meal. Participants were split into slower and faster eaters using median split based on their eating rates and individual bolus properties were analysed at the point of swallow.

Results

There were large variations in eating rate (p < 0.001). While there was no significant difference in PP glucose response (p > 0.05), slower eaters showed significantly higher PP insulin between 45 and 60 min (p < 0.001). Slower eaters had longer oro-sensory exposure and increased bolus saliva uptake which was associated with higher PP glucose iAUC. Faster eating rate and larger bolus particle size at swallow correlated with lower PP glucose iAUC. A slower eating rate with greater chews per bite significantly increased insulin iAUC. Faster eaters also consistently rated their hunger and desire to eat higher than slower eaters (p < 0.05).

Conclusions

Natural variations in eating rate and the associated oral processing contributed to differences in PP glucose, PP insulin and satiety responses. Encouraging increased chewing and longer oral-exposure time during consumption, may promote early glucose absorption and greater insulin and satiety responses, and help support euglycaemia.

Trial Registration

ClinicalTrials.gov identifier: NCT04522063.

Chooi YC, Ding C, Magkos F (2019) The epidemiology of obesity. Metab Clin Exp 92:6–10. https://doi.org/10.1016/j.metabol.2018.09.005CrossRefPubMed

Ramachandran A, Snehalatha C (2010) Rising burden of obesity in Asia. J Obes 2010:868573. https://doi.org/10.1155/2010/868573CrossRefPubMedPubMedCentral

Khan RMM, Chua ZJY, Tan JC, Yang Y, Liao Z, Zhao Y (2019) From Pre-diabetes to diabetes: diagnosis treatments and translational research. Medicina (Kaunas) 55(9):546. https://doi.org/10.3390/medicina55090546CrossRef

Ketema EB, Kibret KT (2015) Correlation of fasting and postprandial plasma glucose with HbA1c in assessing glycemic control; systematic review and meta-analysis. Arch Public Health 73(1):43. https://doi.org/10.1186/s13690-015-0088-6CrossRefPubMedPubMedCentral

Kang X, Wang C, Chen D, Lv L, Liu G, Xiao J, Yang Y, He L, Chen L, Li X, Tian H, Jia W, Ran X (2015) Contributions of basal glucose and postprandial glucose concentrations to hemoglobin A1c in the newly diagnosed patients with type 2 diabetes–the preliminary study. Diabetes Technol Ther 17(7):445–448. https://doi.org/10.1089/dia.2014.0327CrossRefPubMedPubMedCentral

Tan VMH, Ooi DSQ, Kapur J, Wu T, Chan YH, Henry CJ, Lee YS (2016) The role of digestive factors in determining glycemic response in a multiethnic Asian population. Eur J Nutr 55(4):1573–1581. https://doi.org/10.1007/s00394-015-0976-0CrossRefPubMed

Sun L, Ranawana DV, Tan WJ, Quek YC, Henry CJ (2015) The impact of eating methods on eating rate and glycemic response in healthy adults. Physiol Behav 139:505–510. https://doi.org/10.1016/j.physbeh.2014.12.014CrossRefPubMed

Sun L, Goh HJ, Govindharajulu P, Leow MK, Henry CJ (2020) Postprandial glucose, insulin and incretin responses differ by test meal macronutrient ingestion sequence (PATTERN study). Clin Nutr 39(3):950–957. https://doi.org/10.1016/j.clnu.2019.04.001CrossRefPubMed

Asif M (2014) The prevention and control the type-2 diabetes by changing lifestyle and dietary pattern. J Educ Health Promot 3:1–1. https://doi.org/10.4103/2277-9531.127541CrossRefPubMedPubMedCentral

10.

Mirmiran P, Bahadoran Z, Azizi F (2014) Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: a review. World J Diabetes 5(3):267–281. https://doi.org/10.4239/wjd.v5.i3.267CrossRefPubMedPubMedCentral

11.

Maghsoudi Z, Azadbakht L (2012) How dietary patterns could have a role in prevention, progression, or management of diabetes mellitus? Review on the current evidence. J Res Med Sci 17(7):694–709PubMedPubMedCentral

12.

Morris C, O’Grada C, Ryan M, Roche HM, Gibney MJ, Gibney ER, Brennan L (2013) Identification of differential responses to an oral glucose tolerance test in healthy adults. PLoS ONE 8(8):e72890–e72890. https://doi.org/10.1371/journal.pone.0072890CrossRefPubMedPubMedCentral

13.

Gibney ER (2020) Personalised nutrition—phenotypic and genetic variation in response to dietary intervention. Proc Nutr Soc 79(2):236–245. https://doi.org/10.1017/s0029665119001137CrossRefPubMed

14.

Brennan L (2017) Use of metabotyping for optimal nutrition. Curr Opin Biotechnol 44:35–38. https://doi.org/10.1016/j.copbio.2016.10.008CrossRefPubMed

15.

Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M (2019) Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently. Food Res Int 119:143–151. https://doi.org/10.1016/j.foodres.2019.01.048CrossRefPubMed

16.

Ferriday D, Bosworth ML, Godinot N, Martin N, Forde CG, Van Den Heuvel E, Appleton SL, Mercer Moss FJ, Rogers PJ, Brunstrom JM (2016) Variation in the oral processing of everyday meals is associated with fullness and meal size; a potential nudge to reduce energy intake? Nutrients 8(5):315. https://doi.org/10.3390/nu8050315CrossRefPubMedCentral

17.

Zhu Y, Hsu WH, Hollis JH (2013) Increasing the number of masticatory cycles is associated with reduced appetite and altered postprandial plasma concentrations of gut hormones, insulin and glucose. Br J Nutr 110(2):384–390. https://doi.org/10.1017/s0007114512005053CrossRefPubMed

18.

Ranawana V, Clegg ME, Shafat A, Henry CJ (2011) Postmastication digestion factors influence glycemic variability in humans. Nutr Res 31(6):452–459. https://doi.org/10.1016/j.nutres.2011.05.006CrossRefPubMed

19.

Vega-López S, Ausman LM, Griffith JL, Lichtenstein AH (2007) Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread. Diabetes Care 30(6):1412–1417. https://doi.org/10.2337/dc06-1598CrossRefPubMed

20.

Ranawana V, Monro JA, Mishra S, Henry CJ (2010) Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability. Nutr Res 30(4):246–254. https://doi.org/10.1016/j.nutres.2010.02.004CrossRefPubMed

21.

Ranawana V, Henry CJ, Pratt M (2010) Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti. Nutr Res 30(6):382–391. https://doi.org/10.1016/j.nutres.2010.06.002CrossRefPubMed

22.

Read NW, Welch IM, Austen CJ, Barnish C, Bartlett CE, Baxter AJ, Brown G, Compton ME, Hume KE, Storie I et al (1986) Swallowing food without chewing; a simple way to reduce postprandial glycaemia. Br J Nutr 55(1):43–47. https://doi.org/10.1079/bjn19860008CrossRefPubMed

23.

Ranawana V, Leow MK, Henry CJ (2014) Mastication effects on the glycaemic index: impact on variability and practical implications. Eur J Clin Nutr 68(1):137–139. https://doi.org/10.1038/ejcn.2013.231CrossRefPubMed

24.

Campbell CL, Wagoner TB, Foegeding EA (2017) Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety. Food Struct 13:1–12. https://doi.org/10.1016/j.foostr.2016.08.002CrossRef

25.

Liu D, Deng Y, Sha L, Abul Hashem M, Gai S (2017) Impact of oral processing on texture attributes and taste perception. J Food Sci Technol 54(8):2585–2593. https://doi.org/10.1007/s13197-017-2661-1CrossRefPubMedPubMedCentral

26.

Engelen L, Fontijn-Tekamp A, Avd B (2005) The influence of product and oral characteristics on swallowing. Arch Oral Biol 50(8):739–746. https://doi.org/10.1016/j.archoralbio.2005.01.004CrossRefPubMed

27.

Witt T, Stokes JR (2015) Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 3:110–117. https://doi.org/10.1016/j.cofs.2015.06.011CrossRef

28.

Ghezzi EM, Lange LA, Ship JA (2000) Determination of variation of stimulated salivary flow rates. J Dent Res 79(11):1874–1878. https://doi.org/10.1177/00220345000790111001CrossRefPubMed

29.

Baum BJ (1993) Principles of saliva secretion. Ann N Y Acad Sci 694(1):17–23. https://doi.org/10.1111/j.1749-6632.1993.tb18338.xCrossRefPubMed

30.

Arhakis A, Karagiannis V, Kalfas S (2013) Salivary alpha-amylase activity and salivary flow rate in young adults. Open Dent J 7:7–15. https://doi.org/10.2174/1874210601307010007CrossRefPubMedPubMedCentral

31.

Peyrot des Gachons C, Breslin PAS (2016) Salivary amylase: digestion and metabolic syndrome. Curr Diab Rep 16(10):102–102. https://doi.org/10.1007/s11892-016-0794-7CrossRefPubMed

32.

Mandel AL, Breslin PAS (2012) High endogenous salivary amylase activity is associated with improved glycemic homeostasis following starch ingestion in adults. J Nutr 142(5):853–858. https://doi.org/10.3945/jn.111.156984CrossRefPubMedPubMedCentral

33.

Clegg ME, Ranawana V, Shafat A, Henry CJ (2013) Soups increase satiety through delayed gastric emptying yet increased glycaemic response. Eur J Clin Nutr 67(1):8–11. https://doi.org/10.1038/ejcn.2012.152CrossRefPubMed

34.

Dalla Man C, Campioni M, Polonsky KS, Basu R, Rizza RA, Toffolo G, Cobelli C (2005) Two-hour seven-sample oral glucose tolerance test and meal protocol: minimal model assessment of beta-cell responsivity and insulin sensitivity in nondiabetic individuals. Diabetes 54(11):3265–3273. https://doi.org/10.2337/diabetes.54.11.3265CrossRefPubMed

35.

Granger DA, Kivlighan KT, Fortunato C, Harmon AG, Hibel LC, Schwartz EB, Whembolua G-L (2007) Integration of salivary biomarkers into developmental and behaviorally-oriented research: problems and solutions for collecting specimens. Physiol Behav 92(4):583–590. https://doi.org/10.1016/j.physbeh.2007.05.004CrossRefPubMed

36.

Nascimento WV, Cassiani RA, Dantas RO (2012) Gender effect on oral volume capacity. Dysphagia 27(3):384–389. https://doi.org/10.1007/s00455-011-9379-4CrossRefPubMed

37.

Forde CG, van Kuijk N, Thaler T, de Graaf C, Martin N (2013) Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation. Appetite 60:208–219. https://doi.org/10.1016/j.appet.2012.09.015CrossRefPubMed

38.

Eberhard L, Schindler HJ, Hellmann D, Schmitter M, Rammelsberg P, Giannakopoulos NN (2012) Comparison of particle-size distributions determined by optical scanning and by sieving in the assessment of masticatory performance. J Oral Rehabil 39(5):338–348. https://doi.org/10.1111/j.1365-2842.2011.02275.xCrossRefPubMed

39.

Rodrigues SA, Young AK, James BJ, Morgenstern MP (2014) Structural changes within a biscuit bolus during mastication. J Texture Stud 45(2):89–96. https://doi.org/10.1111/jtxs.12058CrossRef

40.

Schindelin J, Arganda-Carreras I, Frise E, Kaynig V, Longair M, Pietzsch T, Preibisch S, Rueden C, Saalfeld S, Schmid B, Tinevez J-Y, White DJ, Hartenstein V, Eliceiri K, Tomancak P, Cardona A (2012) Fiji: an open-source platform for biological-image analysis. Nat Methods 9(7):676–682. https://doi.org/10.1038/nmeth.2019CrossRefPubMed

41.

Allison DB, Paultre F, Maggio C, Mezzitis N, Pi-Sunyer FX (1995) The use of areas under curves in diabetes research. Diabetes Care 18(2):245–250. https://doi.org/10.2337/diacare.18.2.245CrossRefPubMed

42.

Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS (2008) Glycaemic index methodology. Nutr Res Rev 18(1):145–171. https://doi.org/10.1079/NRR2005100CrossRef

43.

McCrickerd K, Forde CG (2017) Consistency of eating rate, oral processing behaviours and energy intake across meals. Nutrients 9(8):891. https://doi.org/10.3390/nu9080891CrossRefPubMedCentral

44.

Forde CG, Leong C, Chia-Ming E, McCrickerd K (2017) Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods. Food Funct 8(2):595–606. https://doi.org/10.1039/C6FO01286HCrossRefPubMed

45.

Lasschuijt M, Mars M, de Graaf C, Smeets PAM (2020) How oro-sensory exposure and eating rate affect satiation and associated endocrine responses—a randomized trial. Am J Clin Nutr 111(6):1137–1149. https://doi.org/10.1093/ajcn/nqaa067CrossRefPubMedPubMedCentral

46.

Katsarou V, Tsolaki M (2019) Chapter 3—Personalized nutrition by predicting glycemic responses. In: Galanakis CM (ed) Trends in personalized nutrition. Academic Press, pp 55–79. https://doi.org/10.1016/B978-0-12-816403-7.00003-9

47.

Argyrakopoulou G, Simati S, Dimitriadis G, Kokkinos A (2020) How important is eating rate in the physiological response to food intake, control of body weight, and glycemia? Nutrients 12(6):1734. https://doi.org/10.3390/nu12061734CrossRefPubMedCentral

48.

Alberti G, Parada J, Rodrigo Cataldo L, Vega J, Aguilera CM, Alvarez-Mercado AI, Isabel Hodgson M, López A, Angellotti I, Gil A, Santos JL (2015) Glycemic response after starch consumption in relation to salivary amylase activity and copy-number variation of AMY1 gene. Food Nutr Res 3(8):558–563. https://doi.org/10.12691/jfnr-3-8-11CrossRef

49.

Motoi L, Morgenstern MP, Hedderley DI, Wilson AJ, Balita S (2013) Bolus moisture content of solid foods during mastication. J Texture Stud 44(6):468–479. https://doi.org/10.1111/jtxs.12036CrossRef

50.

Tournier C, Grass M, Septier C, Bertrand D, Salles C (2014) The impact of mastication, salivation and food bolus formation on salt release during bread consumption. Food Funct 5(11):2969–2980. https://doi.org/10.1039/C4FO00446ACrossRefPubMed

51.

Cassady BA, Hollis JH, Fulford AD, Considine RV, Mattes RD (2009) Mastication of almonds: effects of lipid bioaccessibility, appetite, and hormone response. Am J Clin Nutr 89(3):794–800. https://doi.org/10.3945/ajcn.2008.26669CrossRefPubMed

52.

Rigamonti AE, Agosti F, Compri E, Giunta M, Marazzi N, Muller EE, Cella SG, Sartorio A (2013) Anorexigenic postprandial responses of PYY and GLP1 to slow ice cream consumption: preservation in obese adolescents, but not in obese adults. Eur J Endocrinol 168(3):429–436. https://doi.org/10.1530/eje-12-0867CrossRefPubMed

53.

Kokkinos A, le Roux CW, Alexiadou K, Tentolouris N, Vincent RP, Kyriaki D, Perrea D, Ghatei MA, Bloom SR, Katsilambros N (2010) Eating slowly increases the postprandial response of the anorexigenic gut hormones, peptide YY and glucagon-like peptide-1. J Clin Endocrinol Metab 95(1):333–337. https://doi.org/10.1210/jc.2009-1018CrossRefPubMed

54.

Li J, Zhang N, Hu L, Li Z, Li R, Li C, Wang S (2011) Improvement in chewing activity reduces energy intake in one meal and modulates plasma gut hormone concentrations in obese and lean young Chinese men. Am J Clin Nutr 94(3):709–716. https://doi.org/10.3945/ajcn.111.015164CrossRefPubMed

55.

Miquel-Kergoat S, Azais-Braesco V, Burton-Freeman B, Hetherington MM (2015) Effects of chewing on appetite, food intake and gut hormones: A systematic review and meta-analysis. Physiol Behav 151:88–96. https://doi.org/10.1016/j.physbeh.2015.07.017CrossRefPubMed

56.

Chaput JP, Tremblay A (2009) The glucostatic theory of appetite control and the risk of obesity and diabetes. Int J Obes 33(1):46–53. https://doi.org/10.1038/ijo.2008.221CrossRef

57.

Wedick NM, Snijder MB, Dekker JM, Heine RJ, Stehouwer CDA, Nijpels G, van Dam RM (2009) Prospective investigation of metabolic characteristics in relation to weight gain in older adults: the Hoorn Study. Obesity 17(8):1609–1614. https://doi.org/10.1038/oby.2008.666CrossRefPubMed

58.

Teo PS, Forde CG (2020) The Impact of eating rate on energy intake, body composition, and health. In: Meiselman HL (ed) Handbook of eating and drinking: interdisciplinary perspectives. Springer International Publishing, Cham, pp 715–740. https://doi.org/10.1007/978-3-030-14504-0_120CrossRef

59.

Fogel A, Goh AT, Fries LR, Sadananthan SA, Velan SS, Michael N, Tint MT, Fortier MV, Chan MJ, Toh JY, Chong YS, Tan KH, Yap F, Shek LP, Meaney MJ, Broekman BFP, Lee YS, Godfrey KM, Chong MFF, Forde CG (2017) Faster eating rates are associated with higher energy intakes during an ad libitum meal, higher BMI and greater adiposity among 4.5-year-old children: results from the Growing Up in Singapore Towards Healthy Outcomes (GUSTO) cohort. Br J Nutr 117(7):1042–1051. https://doi.org/10.1017/s0007114517000848CrossRefPubMedPubMedCentral

60.

Fogel A, Goh AT, Fries LR, Sadananthan SA, Velan SS, Michael N, Tint MT, Fortier MV, Chan MJ, Toh JY, Chong YS, Tan KH, Yap F, Shek LP, Meaney MJ, Broekman BFP, Lee YS, Godfrey KM, Chong MFF, Forde CG (2017) A description of an “obesogenic” eating style that promotes higher energy intake and is associated with greater adiposity in 4.5year-old children: results from the GUSTO cohort. Physiol Behav 176:107–116. https://doi.org/10.1016/j.physbeh.2017.02.013CrossRefPubMedPubMedCentral

61.

Tanihara S, Imatoh T, Miyazaki M, Babazono A, Momose Y, Baba M, Uryu Y, Une H (2011) Retrospective longitudinal study on the relationship between 8-year weight change and current eating speed. Appetite 57(1):179–183. https://doi.org/10.1016/j.appet.2011.04.017CrossRefPubMed

62.

Teo PS, van Dam RM, Whitton C, Tan LWL, Forde CG (2020) Association between self-reported eating rate, energy intake, and cardiovascular risk factors in a multi-ethnic Asian population. Nutrients 12(4):1080. https://doi.org/10.3390/nu12041080CrossRefPubMedCentral

63.

Brunstrom JM, Burn JF, Sell NR, Collingwood JM, Rogers PJ, Wilkinson LL, Hinton EC, Maynard OM, Ferriday D (2012) Episodic memory and appetite regulation in humans. PLoS ONE 7(12):e50707–e50707. https://doi.org/10.1371/journal.pone.0050707CrossRefPubMedPubMedCentral

64.

Higgs S, Donohoe JE (2011) Focusing on food during lunch enhances lunch memory and decreases later snack intake. Appetite 57(1):202–206. https://doi.org/10.1016/j.appet.2011.04.016CrossRefPubMed

65.

Holt SHA, Miller JB (1995) Increased insulin responses to ingested foods are associated with lessened satiety. Appetite 24(1):43–54. https://doi.org/10.1016/S0195-6663(95)80005-0CrossRefPubMed

66.

McCrickerd K, Lim CM, Leong C, Chia EM, Forde CG (2017) Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults. J Nutr 147(6):1208–1217. https://doi.org/10.3945/jn.116.244251CrossRefPubMed

67.

Forde CG, van Kuijk N, Thaler T, de Graaf C, Martin N (2013) Texture and savoury taste influences on food intake in a realistic hot lunch time meal. Appetite 60(1):180–186. https://doi.org/10.1016/j.appet.2012.10.002CrossRefPubMed

68.

Andrade AM, Greene GW, Melanson KJ (2008) Eating slowly led to decreases in energy intake within meals in healthy women. J Acad Nutr Diet 108(7):1186–1191. https://doi.org/10.1016/j.jada.2008.04.026CrossRef

69.

James LJ, Maher T, Biddle J, Broom DR (2018) Eating with a smaller spoon decreases bite size, eating rate and ad libitum food intake in healthy young males. Br J Nutr 120(7):830–837. https://doi.org/10.1017/S0007114518002246CrossRefPubMed

70.

McClements DJ (2020) Future foods: a manifesto for research priorities in structural design of foods. Food Funct 11(3):1933–1945. https://doi.org/10.1039/C9FO02076DCrossRefPubMed

71.

Aguayo-Mendoza MG, Ketel EC, van der Linden E, Forde CG, Piqueras-Fiszman B, Stieger M (2019) Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties. Food Qual Prefer 71:87–95. https://doi.org/10.1016/j.foodqual.2018.06.006CrossRef

72.

Devezeaux de Lavergne M, van de Velde F, Stieger M (2017) Bolus matters: the influence of food oral breakdown on dynamic texture perception. Food Funct 8(2):464–480. https://doi.org/10.1039/C6FO01005ACrossRefPubMed

73.

Wee MSM, Goh AT, Stieger M, Forde CG (2018) Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods. Food Funct 9(10):5301–5312. https://doi.org/10.1039/C8FO00791HCrossRefPubMed

74.

Forde CG (2018) From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake. Food Qual Prefer 66:171–177. https://doi.org/10.1016/j.foodqual.2018.01.010CrossRef

75.

Besser REJ, Shields BM, Casas R, Hattersley AT, Ludvigsson J (2013) Lessons from the mixed-meal tolerance test. Diabetes Care 36(2):195. https://doi.org/10.2337/dc12-0836CrossRefPubMedPubMedCentral

76.

Feskens E, Brennan L, Dussort P, Flourakis M, Lindner LME, Mela D, Rabbani N, Rathmann W, Respondek F, Stehouwer C, Theis S, Thornalley P, Vinoy S (2020) Potential markers of dietary glycemic exposures for sustained dietary interventions in populations without diabetes. Adv Nutr. https://doi.org/10.1093/advances/nmaa058CrossRefPubMedPubMedCentral

77.

Færch K, Alssema M, Mela DJ, Borg R, Vistisen D (2018) Relative contributions of preprandial and postprandial glucose exposures, glycemic variability, and non-glycemic factors to HbA (1c) in individuals with and without diabetes. Nutr Diabetes 8(1):38. https://doi.org/10.1038/s41387-018-0047-8CrossRefPubMedPubMedCentral

78.

Saito A, Kawai K, Yanagisawa M, Yokoyama H, Kuribayashi N, Sugimoto H, Oishi M, Wada T, Iwasaki K, Kanatsuka A, Yagi N, Okuguchi F, Miyazawa K, Arai K, Saito K, Sone H (2012) Self-reported rate of eating is significantly associated with body mass index in Japanese patients with type 2 diabetes Japan Diabetes Clinical Data Management Study Group (JDDM26). Appetite 59(2):252–255. https://doi.org/10.1016/j.appet.2012.05.009CrossRefPubMed

79.

Dye L, Blundell JE (1997) Menstrual cycle and appetite control: implications for weight regulation. Hum Reprod (Oxford, England) 12(6):1142–1151. https://doi.org/10.1093/humrep/12.6.1142CrossRef

80.

Hirschberg AL (2012) Sex hormones, appetite and eating behaviour in women. Maturitas 71(3):248–256. https://doi.org/10.1016/j.maturitas.2011.12.016CrossRefPubMed

Titel: Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test
verfasst von: Ai Ting Goh
Jie Ying Michelle Choy
Xin Hui Chua
Shalini Ponnalagu
Chin Meng Khoo
Clare Whitton
Rob Martinus van Dam
Ciarán Gerard Forde
Publikationsdatum: 02.01.2021
Verlag: Springer Berlin Heidelberg
Erschienen in: European Journal of Nutrition / Ausgabe 5/2021
Print ISSN: 1436-6207
Elektronische ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-020-02466-z

Leitlinien kompakt für die Innere Medizin

Mit medbee Pocketcards sicher entscheiden.

^{Seit 2022 gehört die medbee GmbH zum Springer Medizin Verlag}

Kostenlos registrieren

Neu im Fachgebiet Innere Medizin

25.04.2024 | Nierenkarzinom | Nachrichten

Update Innere Medizin

Bestellen Sie unseren Fach-Newsletter und bleiben Sie gut informiert.

Newsletter bestellen

Springer Medizin

Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test

Abstract

Purpose

Methods

Results

Conclusions

Trial Registration

Leitlinien kompakt für die Innere Medizin

Neu im Fachgebiet Innere Medizin

Adjuvante Immuntherapie verlängert Leben bei RCC

Alectinib verbessert krankheitsfreies Überleben bei ALK-positivem NSCLC

Metformin rückt in den Hintergrund

Myokarditis nach Infekt – richtig schwierig wird es bei Profisportlern

Update Innere Medizin

Springer Medizin

Abstract

Purpose

Methods

Results

Conclusions

Trial Registration

Bitte loggen Sie sich ein, um Zugang zu diesem Inhalt zu erhalten

Weitere Artikel der Ausgabe 5/2021

Tart cherry (Prunus cerasus L.) dietary supplement modulates visceral adipose tissue CB1 mRNA levels along with other adipogenesis-related genes in rat models of diet-induced obesity

The relationship between dietary patterns and grip strength in the general population: the TCLSIH cohort study

The overall diet quality in childhood is prospectively associated with the timing of puberty

Long-term effects of increasing omega-3, omega-6 and total polyunsaturated fats on inflammatory bowel disease and markers of inflammation: a systematic review and meta-analysis of randomized controlled trials

Association between dietary patterns and prediabetes, undetected diabetes or clinically diagnosed diabetes: results from the KORA FF4 study

Correction to: Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants

Leitlinien kompakt für die Innere Medizin

Neu im Fachgebiet Innere Medizin

Adjuvante Immuntherapie verlängert Leben bei RCC

Alectinib verbessert krankheitsfreies Überleben bei ALK-positivem NSCLC

Metformin rückt in den Hintergrund

Myokarditis nach Infekt – richtig schwierig wird es bei Profisportlern

Update Innere Medizin