Edograms: recording the microstructure of meal intake in humans—a window on appetite mechanisms

• Published in: International Journal of Obesity Vol. 44; no. 12; pp. 2347 - 2357
• Main Author: Bellisle, France
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 01.12.2020; Nature Publishing Group
• Subjects: 631/443/319/1488/393; 631/443/319/1557; 9/10; Appetite; Chewing; Deceleration; Deprivation; Eating; Endocrinology and metabolism; Epidemiology; Food; Food consumption; Food habits; Food intake; Health aspects; Health Promotion and Disease Prevention; Human health and pathology; Internal Medicine; Laboratory animals; Life Sciences; Lunches; Mastication; Meals; Measurement methods; Medical research; Medicine; Medicine & Public Health; Medicine, Experimental; Metabolic Diseases; Microstructure; Obesity; Palatability; Parameters; Physiological aspects; Public Health; Recording instruments; Review Article; Risk factors; Satiety; Sensory stimulation; Weight; France; Consumption; Palatability; Energy-intake; Food-intake Curve; Eating Rate; Normal-weight; Behavior; Obese Subjects; Patterns; Bite Size
• DOI: 10.1038/s41366-020-00653-w
• ISSN: 0307-0565; 1476-5497

Early attempts at the objective measurement of food intake in humans followed many heuristic pioneer studies in laboratory animals, which revealed how homeostatic and hedonic factors interact to shape the daily eating patterns. Early studies in humans examined the characteristics of intake responses at discrete ingestive events. Described for the first time in 1969, the edogram consisted of a parallel recording of chewing and swallowing responses during standardized lunches, allowing parameters of the “microstructure of meals” to be quantified under varying conditions of deprivation or sensory stimulation, in parallel with overall meal size, meal duration, and eating rate. Edographic studies showed consistent changes in the microstructure of meals in response to palatability level (increased eating rate, decreased chewing time and number of chews per food unit, shorter intrameal pauses, and increased prandial drinking under improved palatability). Longer premeal deprivation affected the eating responses at the beginning of meals (decreased chewing time and number of chews per food unit) but not at the end. Eating rate decelerated during the course of meals in normal-weight participants but not in participants with obesity. These observations largely agreed with contemporary works using other objective measurement methods. They were confirmed and expanded in later studies, notably in the investigation of satiation mechanisms affecting weight control. Importantly, research has demonstrated that the parameters of the microstructure of meals not only reflect the influence of stimulatory/inhibitory factors but can, per se, exert a causal role in satiation and satiety. The early edographic recording instruments were improved over the years and taken out of laboratory settings in order to address the measurement of spontaneous intake responses in free-living individuals. Much remains to be done to make these instruments entirely reliable under the immense variety of situations where food consumption occurs.