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[posted on behalf of CRON4healthyfuture]

Putting your food in the blender versus eating it whole, is there a difference?

Apparently these guys are contending that some metabolic paramaters vary as a function of the nature of the food. However, their assertion that "metabolic rate" did not change may mean that the net totals are more important than type of meal preparation.

However, they did attribute a greater weight gain to the puree group, and they claimed that insulinemic signalling decreased sooner with the whole-food group, so it is difficult to determine what to make of it.

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Am J Physiol Regul Integr Comp Physiol 2001 Mar;280(3):R780-9

Effects of food texture change on metabolic parameters: short- and long-term feeding patterns and body weight.

Laboure H, Saux S, Nicolaidis S.

Institut Europeen des Sciences du Gout et des Comportements Alimentaires, Centre National de la Recherche Scientifique, 21000 Dijon, France.

A complete diet was prepared with cooked pieces of meat, beans, cream starch, and water and presented to the rats in two different textures: a blended puree and a rough mixture that required a lot of chewing. We hypothesized that this texture modification might change both anticipatory reflexes and feeding behavior. Feeding rate, meal size, intermeal intervals, and their correlation were monitored in response to each texture. The long-term (6 wk) effect on body weight was assessed. Periprandial plasma glucose, insulin, glucagon, and lipid concentrations were assayed. Whole and background metabolism, respiratory quotient, and locomotion were measured using a computerized calorimeter of original design. In the short term, rats preferred the mixture. However, after 3 wk, they ingested more puree than mixture and gained more body weight per gram of food ingested as puree. Insulin response declined earlier with the mixture. During meals, glycerol and free fatty acid increased earlier with puree, whereas in the postprandial period, glycerol increased earlier with mixture. The metabolic rate, however, was not significantly affected. We concluded that texture, an everyday manipulation performed on food for human consumption, affects not only palatability of ingestants but also their metabolic management in the short and long term.

PMID: 11171658 [PubMed - indexed for MEDLINE]