Physical state of meal affects gastric emptying, cholecystokinin release and satiety

To verify the influence of food consistency on satiety mechanisms we evalua ted the effects of the same meal in solid-liquid (SM) and homogenized (HM) form on satiety sensation, gastric emptying rate and plasma cholecystokinin (CCK) concentration. Eight healthy men, aged 21-28 (mean 24.5)years were g iven two meals (cooked vegetables 250 g, cheese 35 g, croutons 50 g and oli ve oil 25 g, total energy 2573 kT, with water 300 mi) differing only in phy sical state: SM and HM. The subjects consumed the meals in randomized order on non-consecutive days. The sensations of fullness, satiety and desire to eat were evaluated by means of a questionnaire, gastric emptying was asses sed by ultrasonographic measurement of antral area, and plasma CCK concentr ation was measured by radioimmunoassay. The vegetable-rich meal was signifi cantly more satiating (P < 0.05) when in the HM form than when eaten in a S M state. Furthermore, the overall gastric emptying time was significantly s lowed (255 (SEM 11) min after HM v. 214 (SEM 12) min after SM; P < 0.05) an d CCK peak occurred later (94 (SEM 12) min after HM v. 62 (SEM 11) min afte r SM; NS) when the food was consumed in the HM form. Independently of the t ype of meal, antral area was significantly related to fullness sensations ( r(2) 0.46, P = 0.004). These results demonstrate that meal consistency is a n important physical food characteristic which influences both gastric empt ying rate and satiety sensation. Moreover, the relationship observed betwee n antral area and fullness sensation confirms that antral distension plays a part in the regulation of eating behaviour.