Scientific Publications
Specific food structures suppress appetite through reduced gastric emptying rate
American Journal of Physiology - Gastrointestinal and Liver Physiology, 304, G1038-G1043
The aim ofthis study was to determine the extent to which gastric layering andretention of a meal could be used to reduce appetite using the samecaloric load. Liquid (control) and semi-solid (active) meals wereproduced with the same protein, fat, carbohydrate, and mass. Thesewere fed to 10 volunteers on separate days in a crossover study, andsubjective appetite ratings, gastric contents, and plasma cholecystokinin(CCK) were assessed over a period of 3 h. The active mealshowed food boluses in the stomach persisting for 45 min, sloweremptying rates, and lower plasma CCK levels over the first hour.After the first hour, both gastric emptying rates and plasma CCKlevels were similar for both systems and slightly increased comparedwith the unfed situation. Despite the lower plasma CCK levels for theactive meal over the first hour, this meal reduced appetite more thanthe control meal over the 3 h of the study. For a moderately increasedplasma CCK level in the fed state, appetite was correlated with thevolume of gastric contents rather than gastric emptying rates orplasma CCK. This suggests that enhanced gastric retention was thekey factor in decreasing appetite and was probably mediated by acombination of intestinal nutrient sensing and increased viscosity inthe stomach.
American Journal of Physiology - Gastrointestinal and Liver Physiology, 304, G1038-G1043
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