Increasing in Chewing Number Reduces Energy Intake in Healthy Weight and Overweight Young Adults

NCT ID: NCT03342313

Last Updated: 2017-11-14

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 41 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-03-15
• Study Completion Date: 2016-02-04

Brief Summary

A randomized cross-over design aims to investigate chewing activities between healthy vs. overweight and determine effects chewing times on energy intake and postprandial plasma glucose and insulin. Forty-one participants were allocated into lean and overweight groups according to BMI. Phase I, Bite size (g/bite), bite rate (bites/min), chewing frequency (chews/min), and chews (chews/g food) were recorded after a sandwich breakfast. Phase II, gram of sandwich eaten ad libitum after 15 and 50 chew per bite (number from phase I) were recorded. Postprandial plasma glucose and insulin were examined at 0 (baseline), 30, 60, 90, 120 and 180 min.

Detailed Description

Forty-one eligible participants were divided into 2 groups; lean and overweight according to their BMI [lean BMI (kg/m2) ≥ 18.5 and < 23, overweight BMI ≥23]

Phase I: investigate the differences of chewing activities between healthy weight and overweight participants.

The day before the clinic visit, participants were requested to consume only portion control of fried rice with egg for their dinner at 6 -7 pm. No other foods or drinks were allowed after provided dinner. The next morning, participants arrived at the clinic between 7-8 am after a 12 hours overnight fast and a 24 hours period without exercise. Sandwich was served with 300 ml. of water for breakfast ad libitum. Foods consumed were recorded. A digital camera recorded each participants chewing activities including bite size (g/bite); the ratio of food weight to bite number, bite rate (bites/min); the ratio of bite number to meal time, chewing frequency (chews/min); the ratio of chews to meal time, chews (chews/g food); the ratio of chews to meal weight.

Phase II: investigate the effects 15 chews and 50 chews on energy intake, hunger, satiety, appetite, postprandial plasma glucose and insulin in both healthy weight and overweight participants Participants were allocated into 2 groups of a 15 chews and 50 chews per bites with 2 weeks of wash-out period. The day before the clinic visit, participants were requested to consume only portion control of fried rice with egg for their dinner at 6 -7 pm. No other foods or drinks were allowed after provided dinner in order to prevent confounding factors of previous food consumption. On the next day, participants arrived at the clinic between 7-8 am after a 12 hours overnight fast and a 24 hours period without exercise. At clinic visit, baseline characteristics including anthropometry, hunger, satiety, appetite, and plasma glucose and insulin concentrations were collected before breakfast was served. Participant was requested to rate their hunger, satiety and appetite using a visual analogue scale (VAS) questionnaire.

After collecting baseline indicators, participants were served an ad libitum sandwich and 300 ml water for breakfast. Participants had to finish their breakfast within 20 min after first bite. VAS questionnaire and blood samples of postprandial glucose and insulin were examined at 0 (baseline) 30, 60, 90, 120 and 180 min after test meal. Blood samples was collected from indwelling catheters at mentioned time points.

Conditions

Mastication

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: HEALTH_SERVICES_RESEARCH
• Blinding Strategy: NONE

Study Groups

healthy weight

BMI (kg/m2) ≥ 18.5 and \< 23

Group Type: EXPERIMENTAL

Food - Sandwich

Intervention Type: OTHER

Sandwich as a breakfast for testing chewing activities.

Overweight

BMI (kg/m2) ≥23 chewing 15 times and 50 times per bite

Group Type: EXPERIMENTAL

Food - Sandwich

Intervention Type: OTHER

Sandwich as a breakfast for testing chewing activities.

Interventions

Food - Sandwich

Sandwich as a breakfast for testing chewing activities.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• non-smoking
• eating breakfast regularly
• not allergic to any food
• no eating disorders
• weight stable over the past 3 months

Exclusion Criteria

• have dental problem
• taking any medications or dietary supplements that may confound any study indicators

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Chulalongkorn University

OTHER

Sponsor Role: lead

Responsible Party

Suwimol Sapwarobol

Assistant Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

suwimol sapwarobol

Role: PRINCIPAL_INVESTIGATOR

Chulalongkorn University

Locations

Suwimol Sapwarobol

Bangkok, , Thailand

Countries

Thailand

References

Li J, Zhang N, Hu L, Li Z, Li R, Li C, Wang S. Improvement in chewing activity reduces energy intake in one meal and modulates plasma gut hormone concentrations in obese and lean young Chinese men. Am J Clin Nutr. 2011 Sep;94(3):709-16. doi: 10.3945/ajcn.111.015164. Epub 2011 Jul 20.

Reference Type: BACKGROUND

PMID: 21775556 (View on PubMed)

Other Identifiers

Chewing and energy intake

Identifier Type: -

Identifier Source: org_study_id