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Cited by 164Food composition and propertiesRegulation of Appetite and ObesityGastrointestinal motility and disorders

The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate

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Zhu, Yong, Hsu, Walter H., Hollis, James H.·2013·PLoS ONE
DOI 10.1371/journal.pone.0067482PMC PMC3688614
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Abstract

Understanding the impact of rheological properties of food on postprandial appetite and glycemic response helps to design novel functional products. It has been shown that solid foods have a stronger satiating effect than their liquid equivalent. However, whether a subtle change in viscosity of a semi-solid food would have a similar effect on appetite is unknown. Fifteen healthy males participated in the randomized cross-over study. Each participant consumed a 1690 kJ portion of a standard viscosity (SV) and a high viscosity (HV) semi-solid meal with 1000 mg acetaminophen in two separate sessions. At regular intervals during the three hours following the meal, subjective appetite ratings were measured and blood samples collected. The plasma samples were assayed for insulin, glucose-dependent insulinotropic peptide (GIP), glucose and acetaminophen. After three hours, the participants were provided with an ad libitum pasta meal. Compared with the SV meal, HV was consumed at a slower eating rate (P = 0.020), with postprandial hunger and desire to eat being lower (P = 0.019 and P<0.001 respectively) while fullness was higher (P<0.001). In addition, consuming the HV resulted in lower plasma concentration of GIP (P<0.001), higher plasma concentration of glucose (P<0.001) and delayed gastric emptying as revealed by the acetaminophen absorption test (P<0.001). However, there was no effect of food viscosity on insulin or food intake at the subsequent meal. In conclusion, increasing the viscosity of a semi-solid food modulates glycemic response and suppresses postprandial satiety, although the effect may be short-lived. A slower eating rate and a delayed gastric emptying rate can partly explain for the stronger satiating properties of high viscous semi-solid foods.

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  • The key determinants of the postprandial blood glucose response are the amount, rate and extent of carbohydrate digestion, insulin secretory response, and gastric emptying.

    “The key determinants of the postprandial blood glucose response are the amount, rate and extent of carbohydrate digestion [4], insulin secretory response [5] and gastric emptying [6,7].”

    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 [7]

    Citation [6,7] is attached to gastric emptying, not to the other listed determinants. The Introduction proposes that delayed gastrointestinal transit may affect postprandial glycemia, and the Discussion reports both slower gastric emptying and higher glucose after the high-viscosity meal. The paper does not establish gastric emptying independently as a key determinant of the glucose response. (LLM, conf=0.80)

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Cited by

Sorted by citations

Authors
Zhu, Y., Hsu, W. H., & Hollis, J. H.
Affiliations
Iowa State University (US)
Corresponding author
Hollis, James H.
ORCID
Venue
PLoS ONE
Publisher
Public Library of Science (PLoS)
Published
2013-06-20
Volume
8
Issue
6
Pages
e67482
ISSN
1932-6203 (ISSN-L)
DOI
10.1371/journal.pone.0067482
PMC
PMC3688614
OpenAlex
W2089582275
Cited by
164
References
3
Citations by year
2026: 9 · 2025: 5 · 2024: 12 · 2023: 13 · 2022: 12 · 2021: 15 · 2020: 20 · 2019: 17 · 2018: 12 · 2017: 10 · 2016: 13 · 2015: 10 · 2014: 12 · 2013: 3
FWCI
11.75
Type
journal article
Language
en
Open access
Licence
Locations
  • PLoS ONE (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, other-oa)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Iowa State University Digital Repository (Iowa State University) (submittedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
Iowa State University
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
  • Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
Keywords
food viscosity, eating speed, subjective appetite, satiety, glycemic response, gastric emptying, glucose-dependent insulinotropic polypeptide, insulin, semi-solid foods, functional foods
MeSH terms
Adult, Analysis of Variance, Appetite, Blood Glucose, Eating, Food, Gastric Emptying, Gastric Inhibitory Polypeptide, Humans, Hunger, Insulin, Male, Satiety Response, Time Factors, Viscosity, Cross-Over Studies, Postprandial Period, Young Adult

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