The research group led by Professor Naoyuki Hayashi of the Waseda University Faculty of Sport Sciences and Yuka Hamada of the National Institute of Biomedical Innovation, Health and Nutrition has This time, it has been clarified that the energy consumption increases for 90 minutes after a meal when the food is held in the mouth (satisfying it slowly) or after chewing it well compared to when swallowing normally. . The results of this research provide scientific evidence that eating slowly and chewing well (chewing) increases postprandial energy expenditure. As a result, we can expect that it will be useful in the future for the development of weight loss measures based on "mastication".
The results of this research were published in Nature Publishing Group's (UK) online scientific journal "Scientific Reports" at 10:00 am (GMT) on December 9, 2021 (Thursday).
Journal name: Scientific Reports Article name: Chewing increases postprandial diet-induced thermogenesis
It has been suggested that weight gain may be associated with fast eating. Professor Hayashi's research group has already reported that the faster you eat solid food and the fewer times you chew it before swallowing, the more weight and BMI tend to increase (Hamada et al. et al., 2017*2).
Factors that lead to weight gain from fast eating include (1) fast eating leading to overeating and (2) fast eating reducing diet-induced body heat production (DIT*1). , it is believed that these two are involved. A report by the research group of Professor Hayashi et al. addresses the latter effect. In other words, it has been revealed that eating a 300 kcal block-shaped test meal or eating a meal such as pasta with careful chewing increases DIT more than eating quickly (Hamada et al., 2014*3). , 2016*4).
However, these studies could not exclude the influence of the bolus size during swallowing on the DIT.
Therefore, in this study, we verified whether the same phenomenon as solid food occurs even when using liquid food. We also investigated whether slowly savoring and chewing well when consuming beverages would increase DIT.
First, after measuring resting values in 11 subjects (average age 23 years old), all of them were tested three times with different trial methods, and the same drink (10 cups of cocoa divided into 20 mL cups) Taste drink: total 200 mL) was ingested in 5 minutes. First, 20 mL of beverage was swallowed once every 30 seconds for 10 repetitions (control trial). Second, subjects held 20 mL of beverage in their mouth for 30 seconds and then swallowed it 10 times (Taste trial). The third consisted of chewing once per second and then swallowing 10 times while holding it in the mouth for 30 seconds (Chew trial) (see Figure 1).
Figure 1 Overview of the experiment
At each time, the gas exchange variables*5 were measured from before ingestion to 90 minutes after ingestion of the beverage. The energy consumption was calculated from that value, and the DIT was obtained for each. DIT is expressed as the postprandial energy expenditure minus the preprandial resting value.
The results are as follows. Total postprandial 90-min DIT averaged 3.4 kcal for control trials. The Taste trial with longer tasting time showed an average of 5.6 kcal, which was significantly higher than the control trial (Fig. 2). This indicates that tasting is involved in increasing DIT. Furthermore, the Chew trial with chewing showed 7.4 kcal, which was significantly higher than the other two trials. This shows that DIT increases further when mastication is added in addition to tasting.
According to these results, it was clarified that DIT can be increased by slowly savoring and chewing well not only solid food but also liquid food. In addition, it was found that the same level of DIT can be obtained with beverages as with solid foods. In a previous study, the total DIT for 90 minutes after ingesting a solid meal ranged from about 0.4 kcal for fast eating to about 10.4 kcal for slow eating (Hamada et al., Obesity, 2014*3). . The result of ingesting liquid food this time was generally in the range of these figures.
Fig. 2 Individual values and average values for 90 minutes of DIT are shown (black marks are average values). It can be seen that DIT increased more in the Taste trial than in the Control trial in many subjects, and also in the Chew trial. * indicates a difference between trials, and statistically significant differences (risk ratio <0.05, ANOVA and Bonferroni post hoc test) were observed among all three trials.
Previous studies that examined the relationship between mastication and DIT in solid food (Hamada et al., Obesity, 2014*3, 2016*4) reported that the swallowed bolus included the impact of In this study, we were able to eliminate this effect by using beverages. Therefore, it is considered that the results of this research clarified the effect of slowly and deliciously chewing (mastication) on DIT.
The results of this research provide scientific evidence that eating slowly and chewing well (chewing) increases postprandial energy consumption. It can be expected that it will be useful in the future for the development of weight loss means based on mastication.
As a mechanism that ``satisfying slowly and chewing well (chewing)'' increases DIT, it is expected that more energy is consumed in brown adipocytes. It's all speculation at this point. In the future, it is necessary to conduct research to clarify the mechanism by which mastication increases energy consumption.
From the old days, it is said that "chew well before eating, chew milk well before drinking". The significance of these words has not been clear until now, but this study provides scientific support for savoring slowly and chewing well.
Horace Fletcher (1849-1919) preached the importance of mastication to the world. yeah.
The increase in metabolic energy expenditure that occurs after eating due to the digestion and absorption of nutrients. It accounts for about 10-1.5% of the total energy consumption per day.
Hamada, Y., Miyaji, A., Hayashi, Y., Matsumoto, N., Nishiwaki, M., Hayashi, N. 2017 Objective and Subjective Eating Speeds Are Related to Body Composition and Shape in Female College Students. Journal of Nutritional Science and Vitaminology63(3) 174–179
Hamada, Y., Kashima, H., Hayashi, N. 2014 The number of chews and meal duration affect diet-induced thermogenesis and splanchnic circulation. Obesity 22(5)E62- E69
Hamada, Y., Miyaji, A., Hayashi, N. 2016 Effect of postprandial gum chewing on diet-induced thermogenesis, Obesity 24(4)878-885
It refers to indices such as ventilation, oxygen uptake, and carbon dioxide excretion, which are measured for gas exchange in the lungs. In this study, DIT is calculated from oxygen uptake.
(8) Paper information
Journal name: Scientific Reports Article name: Chewing increases postprandial diet-induced thermogenesis Author name (affiliation): HAMADA Yuka (National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition, and Waseda Institute for Sport Sciences, Waseda University), HAYASHI Naoyuki (Faculty of Sport Sciences, Waseda University, and Tokyo Institute of Technology)
Posting date (local time): December 9, 2021 (Thursday) 10:00 am Posting date (Japan time): December 9, 2021 (Thursday) 7:00 pm Posting URL: https:// www.nature.com/articles/s41598-021-03109-xDOI: 10.1038/s41598-021-03109-x
(9) Research grants (in the case of research that is subsidized by external funds)
Research grant name: JSPS Research Fellow DC2 Fellowship (15J11944) Research project title: Exploring how to eat to increase postprandial energy consumption Research representative name (affiliation name): Yuka Hamada (National Institute) Institute of Biomedical Innovation, Health and Nutrition National Institute of Health and Nutrition Nutrition and Metabolism Research Department, Waseda University Sports Science Research Center)
Research grant name: Lotte Foundation Encouragement Research Grant Research subject name: Examination of how to eat to prevent postprandial hyperglycemia Name of research representative (affiliation name): Yuka Hamada Department of Nutrition and Metabolism, National Institute of Health and Nutrition, Research Center for Sports Science, Waseda University)