Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
Abstract
The degree of mastication varies significantly between individuals and may be a cause for the considerable interindividual variation observed in the glycemic response (GR) to a single food. Using rice as the model, the aim of this study was to determine if interindividual differences in mastication and resulting degree of particle breakdown affected in vitro and in vivo glycemic potency. In a randomized crossover design, using 15 subjects, the particle size distribution and in vitro digestibility of individuals' chewed rice were determined along with their in vivo blood GR. The rapidly digested starch (RDS) content in the masticated boluses, moreover, was measured during in vitro digestion. The particle size distribution of masticated rice differed significantly interindividually. In vitro digestion of rice decreased as particle size increased. The degree of particle size breakdown as a result of mastication correlated with the RDS content in the chewed food bolus and initial digestion rate in vitro. The quantity of undigested material remaining at the end of 120-minute in vitro digestion correlated significantly with the percentage of particles greater than 2000 microm in masticated rice. The percentage of particles smaller than 500 microm correlated significantly with in vivo GR at 30 minutes postingestion but not with the total incremental area under the blood glucose curve. The degree of habitual mastication may therefore potentially influence both the magnitude and patte…
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The particle sizes were chosen based on a previous study carried out in the same laboratory.
“These particle sizes were chosen based on a previous study carried out in the same laboratory as this investigation [16].”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [16]
Previous in vitro experiments and an in vivo study reported that particle size decrease exposes more surface area to digestive enzymes, resulting in an increase in the rate of digestion.
“Previous in vitro experiments [12] and an in vivo study [16] reported that particle size decrease exposes more surface area to digestive enzymes, resulting in an increase in the rate of digestion.”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [16]
The effect of habitual mastication and the degree of particle size reduction on glucose responses of a single food has been investigated in previous studies.
“The effect of habitual mastication and the degree of particle size reduction on glucose responses of a single food has been investigated in previous studies [16,17,18].”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [16]
Mastication habits vary widely among individuals but show relatively consistent patterns within an individual when a single food has been tested.
“Mastication habits vary widely among individuals but show relatively consistent patterns within an individual when a single food has been tested [16].”
From Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution (2017) · cites this paper as [16]
Cites
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“The protocol used to measure the GR was adapted from that described by Brouns et al [15] and is in line with procedures recommended by the FAO (Food and Agriculture Organization)/World Health Organization [16].”
BackgroundMethodGlycaemic response to foods: Impact on satiety and long-term weight regulation
Bornet, F. R. J., Jardy-Gennetier, A.-E., Jacquet, N., & Stowell, J. (2007) · Appetite · doi:10.1016/j.appet.2007.04.006 · Cited by 182 · see citing works
Swallowing food without chewing; a simple way to reduce postprandial glycaemia
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The Food Matrix: Implications in Processing, Nutrition and Health
Aguilera, J. M. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1502743 · Cited by 414 · see citing works
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Mastication effects on the glycaemic index: impact on variability and practical implications
Ranawana, V, Leow, M. K.-S., & Henry, C. J. K. (2014) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2013.231 · Cited by 71 · see citing works
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“One measure of a healthier cooked rice meal would be reduction of the glycaemic load (GL, i.e., slower and lower sustained release of glucose) by providing a lower proportion of rapidly digestible starch (RDS, starch that can be digested within 20 min following ingestion).”
BackgroundMethodResultInfluentialSelf-citation
- Authors
- Ranawana, V., Monro, J. A., Mishra, S., & Henry, C. J. K.
- Affiliations
- Oxford Brookes University (GB)
- Plant & Food Research (NZ)
- Venue
- Nutrition Research
- Publisher
- Elsevier BV
- Published
- 2010-04
- Volume
- 30
- Issue
- 4
- Pages
- 246-254
- ISSN
- 0271-5317 (ISSN-L)
- OpenAlex
- W2070485563
- Cited by
- 129
- References
- 3
- Citations by year
- 2026: 8 · 2025: 11 · 2024: 6 · 2023: 8 · 2022: 14 · 2021: 10 · 2020: 14 · 2019: 8 · 2018: 5 · 2017: 7 · 2016: 3 · 2015: 10 · 2014: 7 · 2013: 5 · 2012: 6
- FWCI
- 5.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Nutrition Research (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
- Health Sciences › Medicine › Rheumatology › Glycogen Storage Diseases and Myoclonus
- Keywords
- mastication, glycemic response, rice, rapidly digestible starch, in vitro starch digestibility, blood glucose
- MeSH terms
- Adult, Blood Glucose, Digestion, Female, Humans, Male, Mastication, Middle Aged, Particle Size, Oryza, Starch, Cross-Over Studies, Area Under Curve, Glycemic Index, Young Adult
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