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Burdick R, Bayne D, Hitchcock M, Gilmore-Bykovskyi A, Shune S, Rogus-Pulia N. The Impact of Modifiable Preoral Factors on Swallowing and Nutritional Outcomes in Healthy Adults: A Scoping Review. JOURNAL OF SPEECH, LANGUAGE, AND HEARING RESEARCH : JSLHR 2023; 66:4860-4895. [PMID: 37931134 DOI: 10.1044/2023_jslhr-23-00062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
PURPOSE Swallowing has previously been characterized as consisting of four phases; however, it has become apparent that these four phases are not truly discrete and may be influenced by factors occurring prior to bolus entrance into the oral cavity (i.e., preoral factors). Still, the relationship between these factors and swallowing remains poorly understood. The aim of this review was to synthesize and characterize the literature pertaining to the influence of preoral factors on swallowing and nutritional outcomes in healthy individuals. METHOD We performed a scoping review, searching the databases of PubMed, CINAHL, Cochrane, and Scopus. Search terms included those related to swallowing, experience of preoral factors, and exclusionary terminology to reduce animal and pediatric literature. Our initial search revealed 5,560 unique articles, of which 153 met our inclusionary criteria and were accepted into the review. RESULTS Of the accepted articles, 78% were focused exclusively on nutritional outcomes, 17% were focused on both swallowing and nutritional outcomes, and 5% were focused on solely swallowing outcomes. Of the preoral factors examined, 99% were exteroceptive in nature (17% olfactory, 44% visual, 21% auditory, 7% tactile, 11% other), while 1% were proprioceptive in nature. CONCLUSIONS This review supports the influence of preoral factors on swallowing and nutritional outcomes. However, there is a large emphasis on the visual modality and on nutritional outcomes. Nearly none of the literature found in this review directly measured swallowing safety, efficiency, or physiology. Future work will benefit from a larger focus on proprioceptive preoral factors as they relate to swallowing outcomes.
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Affiliation(s)
- Ryan Burdick
- Division of Geriatrics and Gerontology, Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
- Geriatric Research Education and Clinical Center, William S. Middleton Veterans' Hospital, Madison, WI
| | - David Bayne
- Communication Disorders and Sciences Program, University of Oregon, Eugene
| | | | - Andrea Gilmore-Bykovskyi
- BerbeeWalsh Department of Emergency Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
| | - Samantha Shune
- Communication Disorders and Sciences Program, University of Oregon, Eugene
| | - Nicole Rogus-Pulia
- Division of Geriatrics and Gerontology, Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison
- Geriatric Research Education and Clinical Center, William S. Middleton Veterans' Hospital, Madison, WI
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2
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Higgins KA, Hudson JL, Hayes AMR, Braun E, Cheon E, Couture SC, Gunaratna NS, Hill ER, Hunter SR, McGowan BS, Reister EJ, Wang Y, Mattes RD. Systematic Review and Meta-Analysis on the Effect of Portion Size and Ingestive Frequency on Energy Intake and Body Weight among Adults in Randomized Controlled Feeding Trials. Adv Nutr 2021; 13:248-268. [PMID: 34687532 PMCID: PMC8803498 DOI: 10.1093/advances/nmab112] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/08/2021] [Accepted: 09/10/2021] [Indexed: 11/13/2022] Open
Abstract
Energy intake is the product of portion size (PS)-the energy content of an ingestive event-and ingestive frequency (IF)-the number of ingestive events per unit time. An uncompensated alteration in either PS or IF would result in a change in energy intake and body weight if maintained over time. The objective of this meta-analysis was to assess the independent effects of PS and IF on energy intake and body weight among healthy adults in randomized controlled trials (RCTs). A total of 9708 articles were identified in PubMed, Web of Science, Cochrane, and CINAHL databases. The articles were divided among 10 researchers; each article was screened for eligibility by 2-3 independent reviewers. Exclusion criteria included: populations <19 y and >65 y, unhealthy populations (i.e. participants with an acute or chronic disease), assessments <24 h and <4 wk in duration for trials investigating energy intake or body weight, respectively. Controlled feeding trials (i.e. fixed energy intake) that manipulated IF and PS in the same study intervention (IF/PS) were evaluated separately and for the body weight outcome only. Twenty-two studies (IF = 4, PS = 14, IF/PS = 4) met the inclusion criteria. There was an insufficient number of studies to assess the effect of IF, PS, or IF/PS on body weight. There was heterogeneity in the effect sizes among all comparisons (I2 ≥75%). Consuming larger portion sizes was associated with higher daily energy intake [295 kcal (202, 388), n = 24; weighted mean differences (WMD) (95% CI), n = comparisons], and increased frequency of ingestive events was associated with higher energy intake [203 kcal (76, 330), n = 10]. Results from RCTs support that larger PS and greater IF are both associated with higher energy consumption. However, there is insufficient information to determine chronic effects on body weight. This protocol was registered at the International Prospective Register of Systematic Reviews (PROSPERO) as CRD42018104757.
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Affiliation(s)
| | - Joshua L Hudson
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA,Arkansas Children's Nutrition Center, University of Arkansas for Medical Sciences, Little Rock, AR, USA
| | - Anna M R Hayes
- Interdepartmental Food Science, Purdue University, West Lafayette, IN, USA
| | - Ethan Braun
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Eunjin Cheon
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Sam C Couture
- Department of Health and Kinesiology, Purdue University, West Lafayette, IN, USA
| | | | - Erica R Hill
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Stephanie R Hunter
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Bethany S McGowan
- Information and Library Science, Purdue University, West Lafayette, IN, USA
| | - Evan J Reister
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Yu Wang
- Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
| | - Richard D Mattes
- Department of Public Health, Purdue University, West Lafayette, IN, USA,Department of Nutrition Science, Purdue University, West Lafayette, IN, USA
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Patterson NM, Zhong Y, James BJ, Gant N, Hautus MJ. Effect of basic structural variation, aimed at increasing perceivable textures in model foods, on the perception of textural complexity. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Lasschuijt MP, Camps G, Koopman Y, Smeets PAM. Unaware of the amount consumed: Systematic error in estimating food- and drink intake. Physiol Behav 2019; 209:112591. [PMID: 31255647 DOI: 10.1016/j.physbeh.2019.112591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 06/14/2019] [Accepted: 06/24/2019] [Indexed: 10/26/2022]
Abstract
BACKGROUND Our current food environment promotes overconsumption due to the overrepresentation of foods that have a high calorie density and can be easily consumed. These food characteristics lead to limited oro-sensory exposure, which may lead to overconsumption due to insufficient perception of the amount consumed. Better perception of the amount eaten and thus a better ability to estimate intake may help control actual food intake through prolonged inter-meal interval and smaller meal sizes. OBJECTIVE The aim of this study was to determine whether food form, flavor and portion size influence the error in estimated intake (EiE). METHOD Participants (n = 72) were recruited at a science festival where the study was also performed. The experiment had a 2 × 2 × 3 design with a reference condition. Experimental conditions differed in food form (liquid vs. solid stimuli), taste category (savory vs. sweet) and portion size (small, medium, large). Water was used as a reference condition. RESULTS Participants overestimated the amount consumed of all stimuli. The overestimation was ten times greater for solid compared to liquid products (104 ± 12 vs 12 ± 9% overestimation) and was more pronounced for sweet (75 ± 9%) than for savory products (41 ± 12%). There was a trend for larger EiE% of smaller portions. No differences were found among the differently flavored liquids including the water reference. CONCLUSION People overestimate the amount they consume of solid and sweet products more than that of liquid and savory products. This overestimation may be due to overvaluation of the oro-sensory stimulation when visual cues and intake effort are controlled for or because of learned associations. However, the uncontrolled setting of the experiment should be taken into account when drawing conclusions. Future research may replicate the study in a more controlled setting and should determine whether the overestimation of sweet solid product intake also leads to lower intake at a subsequent meal.
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Affiliation(s)
- Marlou P Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands.
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
| | - Ylva Koopman
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands
| | - Paul A M Smeets
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, the Netherlands; Image Sciences Institute, University Medical Center Utrecht, Utrecht, the Netherlands
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5
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James B. Oral processing and texture perception influences satiation. Physiol Behav 2018; 193:238-241. [DOI: 10.1016/j.physbeh.2018.03.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/12/2018] [Accepted: 03/13/2018] [Indexed: 01/05/2023]
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Anguah KOB, Lovejoy JC, Craig BA, Gehrke MM, Palmer PA, Eichelsdoerfer PE, McCrory MA. Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss? Foods 2017; 6:E16. [PMID: 28231094 PMCID: PMC5332909 DOI: 10.3390/foods6020016] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 02/12/2017] [Accepted: 02/17/2017] [Indexed: 11/17/2022] Open
Abstract
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse containing foods provided during a weight loss intervention which were particularly high in fiber and low in energy density would increase with repeated exposure. At weeks 0, 3, and 6, participants (n = 42; body mass index (BMI) 31.2 ± 4.3 kg/m²) were given a test battery of 28 foods, approximately half which had been provided as part of the intervention, while the remaining half were not foods provided as part of the intervention. In addition, about half of each of the foods (provided as part or not provided as part of the intervention) contained pulses. Participants rated the taste, appearance, odor, and texture pleasantness of each food, and an overall flavor pleasantness score was calculated as the mean of these four scores. Linear mixed model analyses showed an exposure type by week interaction effect for taste, texture and overall flavor pleasantness indicating statistically significant increases in ratings of provided foods in taste and texture from weeks 0 to 3 and 0 to 6, and overall flavor from weeks 0 to 6. Repeated exposure to these foods, whether they contained pulses or not, resulted in a ~4% increase in pleasantness ratings. The long-term clinical relevance of this small increase requires further study.
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Affiliation(s)
- Katherene O-B Anguah
- Department of Human Ecology, Louisiana Tech University, Ruston, LA 71272, USA.
- Department of Nutrition Science and the Ingestive Behavior Research Center, Purdue University, West Lafayette, IN 47907, USA.
| | - Jennifer C Lovejoy
- School of Public Health, The University of Washington, Seattle, WA 98195, USA.
- Institute for Systems Biology, Seattle, WA 98019, USA.
| | - Bruce A Craig
- Department of Statistics, Purdue University, West Lafayette, IN 47907, USA.
| | - Malinda M Gehrke
- The School of Nutrition and Exercise Science, and the Bastyr University Research Institute, Bastyr University, Kenmore, WA 98028, USA.
| | - Philip A Palmer
- The School of Nutrition and Exercise Science, and the Bastyr University Research Institute, Bastyr University, Kenmore, WA 98028, USA.
| | - Petra E Eichelsdoerfer
- The School of Nutrition and Exercise Science, and the Bastyr University Research Institute, Bastyr University, Kenmore, WA 98028, USA.
| | - Megan A McCrory
- Department of Health Sciences, Programs in Nutrition, Boston University/College of Health & Rehabilitation Sciences: Sargent College, Boston, MA 02215, USA.
- Boston Nutrition and Obesity Research Center, Boston, MA 02118, USA.
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Larsen DS, Tang J, Ferguson LR, James BJ. Increased textural complexity in food enhances satiation. Appetite 2016; 105:189-94. [DOI: 10.1016/j.appet.2016.05.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 04/18/2016] [Accepted: 05/23/2016] [Indexed: 11/29/2022]
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8
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Dhillon J, Running CA, Tucker RM, Mattes RD. Effects of food form on appetite and energy balance. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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McCrickerd K, Forde CG. Sensory influences on food intake control: moving beyond palatability. Obes Rev 2016; 17:18-29. [PMID: 26662879 DOI: 10.1111/obr.12340] [Citation(s) in RCA: 194] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/19/2015] [Revised: 09/24/2015] [Accepted: 09/25/2015] [Indexed: 12/18/2022]
Abstract
The sensory experience of eating is an important determinant of food intake control, often attributed to the positive hedonic response associated with certain sensory cues. However, palatability is just one aspect of the sensory experience. Sensory cues based on a food's sight, smell, taste and texture are operational before, during and after an eating event. The focus of this review is to look beyond palatability and highlight recent advances in our understanding of how certain sensory characteristics can be used to promote better energy intake control. We consider the role of visual and odour cues in identifying food in the near environment, guiding food choice and memory for eating, and highlight the ways in which tastes and textures influence meal size and the development of satiety after consumption. Considering sensory characteristics as a functional feature of the foods and beverages we consume provides the opportunity for research to identify how sensory enhancements might be combined with energy reduction in otherwise palatable foods to optimize short-term energy intake regulation in the current food environment. Moving forward, the challenge for sensory nutritional science will be to assess the longer-term impact of these principles on weight management.
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Affiliation(s)
- K McCrickerd
- Clinical Nutrition Research Centre, Centre for Translational Medicine, Yong Loo Lin School of Medicine, Singapore.,Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore
| | - C G Forde
- Clinical Nutrition Research Centre, Centre for Translational Medicine, Yong Loo Lin School of Medicine, Singapore.,Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.,National University of Singapore, Department of Physiology, Yong Loo Lin School of Medicine, Singapore
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Bilman E, van Kleef E, van Trijp H. External cues challenging the internal appetite control system—Overview and practical implications. Crit Rev Food Sci Nutr 2015; 57:2825-2834. [DOI: 10.1080/10408398.2015.1073140] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
| | - Ellen van Kleef
- Wageningen University, Marketing and Consumer Behaviour Group, Wageningen, The Netherlands
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11
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Schiöth HB, Ferriday D, Davies SR, Benedict C, Elmståhl H, Brunstrom JM, Hogenkamp PS. Are You Sure? Confidence about the Satiating Capacity of a Food Affects Subsequent Food Intake. Nutrients 2015; 7:5088-97. [PMID: 26115087 PMCID: PMC4516988 DOI: 10.3390/nu7075088] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 06/10/2015] [Accepted: 06/15/2015] [Indexed: 11/16/2022] Open
Abstract
Expectations about a food’s satiating capacity predict self-selected portion size, food intake and food choice. However, two individuals might have a similar expectation, but one might be extremely confident while the other might be guessing. It is unclear whether confidence about an expectation affects adjustments in energy intake at a subsequent meal. In a randomized cross-over design, 24 subjects participated in three separate breakfast sessions, and were served a low-energy-dense preload (53 kcal/100 g), a high-energy-dense preload (94 kcal/100 g), or no preload. Subjects received ambiguous information about the preload’s satiating capacity and rated how confident they were about their expected satiation before consuming the preload in its entirety. They were served an ad libitum test meal 30 min later. Confidence ratings were negatively associated with energy compensation after consuming the high-energy-dense preload (r = −0.61; p = 0.001). The same relationship was evident after consuming the low-energy-dense preload, but only after controlling for dietary restraint, hunger prior to, and liking of the test meal (p = 0.03). Our results suggest that confidence modifies short-term controls of food intake by affecting energy compensation. These results merit consideration because imprecise caloric compensation has been identified as a potential risk factor for a positive energy balance and weight gain.
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Affiliation(s)
- Helgi B Schiöth
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Sarah R Davies
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
| | - Christian Benedict
- Department of Neuroscience, Uppsala University, Uppsala SE-751 24, Sweden.
| | - Helena Elmståhl
- Department of Food, Nutrition and Dietetics Uppsala University, Uppsala SE-751 24, Sweden.
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol BS8 1TU, UK.
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Forde CG, Almiron-Roig E, Brunstrom JM. Expected Satiety: Application to Weight Management and Understanding Energy Selection in Humans. Curr Obes Rep 2015; 4:131-40. [PMID: 26627096 PMCID: PMC4881812 DOI: 10.1007/s13679-015-0144-0] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Recent advances in the approaches used to quantify expectations of satiation and satiety have led to a better understanding of how humans select and consume food, and the associated links to energy intake regulation. When compared calorie for calorie some foods are expected to deliver several times more satiety than others, and multiple studies have demonstrated that people are able to discriminate between similar foods reliably and with considerable sensitivity. These findings have implications for the control of meal size and the design of foods that can be used to lower the energy density of diets. These methods and findings are discussed in terms of their implications for weight management. The current paper also highlights why expected satiety may also play an important role beyond energy selection, in moderating appetite sensations after a meal has been consumed, through memory for recent eating and the selection of foods across future meals.
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Affiliation(s)
- Ciarán G Forde
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore.
| | | | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, UK.
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