Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses

Purpose: Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. Methods: Male participants (N=39) were split into fast or slow eater...

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Bibliographic Details
Main Authors:	Chatonidi, G. (Author), Choy, M. (Author), Forde, C.G (Author), Goh, A.T (Author), Ponnalagu, S. (Author), Stieger, M. (Author)
Format:	Article
Language:	English
Published:	Elsevier Inc. 2021
Subjects:	adult amylase appetite Article blood sampling body fat body mass chewiness controlled study diastolic blood pressure eating Eating Eating behaviour Eating rate exposure feeding behavior Feeding Behavior food texture Food texture glucose Glucose glucose blood level glucose dehydrogenase glucose metabolism Glycaemic Response hardness human human experiment Humans individuality Individuality male Male meal Meals metabolism postprandial state saliva salivation saltiness satiety response Satiety Response sweetness systolic blood pressure test meal videorecording white rice Young modulus
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Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses

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