Tey, S.L., Salleh, N.B., Henry, J.K, and Forde, C.G. (2018). Effects of Consuming Preloads with Different Energy Density and Taste Quality on Energy Intake and Postprandial Blood Glucose. Nutrients 10, (2), 161 (Special issue on NNS) http://www.mdpi.com/2072-6643/10/2/161 doi:10.3390/nu10020161.
Abstract:
Consumption of reduced energy dense foods and drink has the potential to reduce energy
intake and postprandial blood glucose concentrations. In addition, the taste quality of a meal
(e.g., sweet or savoury) may play a role in satiation and food intake. The objective of this randomised
crossover study was to examine whether energy density and taste quality has an impact on energy
intake and postprandial blood glucose response. Using a preload design, participants were asked to
consume a sweet (“Cheng Teng”) or a savoury (broth) preload soup in high energy density (HED;
around 0.50 kcal/g; 250 kcal) or low energy density (LED; around 0.12 kcal/g; 50 kcal) in mid-morning
and an ad libitum lunch was provided an hour after the preload. Participants recorded their food
intake for the rest of the day after they left the study site. Energy compensation and postprandial
blood glucose response were measured in 32 healthy lean males (mean age = 28.9 years, mean
BMI = 22.1 kg/m2). There was a significant difference in ad libitum lunch intake between treatments
(p = 0.012), with higher intake in sweet LED and savoury LED compared to sweet HED and savoury
HED. Energy intake at subsequent meals and total daily energy intake did not differ between the four
treatments (both p ≥ 0.214). Consumption of HED preloads resulted in a larger spike in postprandial
blood glucose response compared with LED preloads, irrespective of taste quality (p < 0.001). Energy
density rather than taste quality plays an important role in energy compensation and postprandial
blood glucose response. This suggests that regular consumption of low energy-dense foods has the
potential to reduce overall energy intake and to improve glycemic control.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
Grant Title: Human Nutritional Sciences Research
Type of grant: BMRC Transition Funds (TA)
Grant Code: H16/99/b0/007