Chewing and swallowing as indices of the stimulation to eat during meals in humans: effects revealed by the edogram method and video recordings

Patterns of chewing and swallowing were recorded during standardized meals in humans. Cocktail size (3 cm 2) open sandwiches were served in one of five different flavors. An oscillographic recording of chewing and swallowing showed that chewing activity varied with the palatability and variety of fo...

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Bibliographic Details
Published inNeuroscience and Biobehavioral Reviews Vol. 24; no. 2; pp. 223 - 228
Main Authors Bellisle, F, Guy-Grand, B, Le Magnen, J
Format Book Review Journal Article
LanguageEnglish
Published United States Elsevier Ltd 01.03.2000
Subjects
Adolescent
Adult
Appetite - physiology
Body Mass Index
Chewing
Deglutition - physiology
Eating - psychology
Female
Food Deprivation - physiology
Human food intake
Humans
Male
Mastication - physiology
Meal
Microstructure
Motivation
Obesity - psychology
Obesity - therapy
Palatability
Swallowing
Taste
Videotape Recording
Human food intake
Palatability
Chewing
Microstructure
Swallowing
Meal
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Summary:Patterns of chewing and swallowing were recorded during standardized meals in humans. Cocktail size (3 cm 2) open sandwiches were served in one of five different flavors. An oscillographic recording of chewing and swallowing showed that chewing activity varied with the palatability and variety of foods. Chewing time was shorter and fewer chews were observed as palatability increased. Swallowing did not change as a function of stimulus flavor. Pause duration between two successive food pieces became shorter as palatability increased. The effects of sensory factors were most evident at the beginning of meals and decreased until the end of meals. A later study which compared eating parameters in sandwich, semi-solid, and traditional French meals (different courses ingested in succession: appetiser, main course, cheese and dessert), as assessed from video recordings, found that different microstructure parameters responded to palatability manipulation in different meal types. Strength of mastication and prandial drinking might be other important parameters to look at in order to understand the motivation to eat and its fluctuations during the meal.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
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ISSN:0149-7634
1873-7528
DOI:10.1016/S0149-7634(99)00075-5