#26 - Se tudo o que comemos termina em moléculas, por que o organismo se importa com a forma da comida?
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#26 - Se tudo o que comemos termina em moléculas, por que o organismo se importa com a forma da comida?
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ナレーター：
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著者：
Neste episódio discutimos sobre o papel da textura do alimento. Porque raios ela importa, se no fim de tudo, termina em moléculas? Você certamente já pensou ou ouviu falar em algum lugar a frase “meu corpo não vê a comida, vai tudo se misturar lá dentro mesmo, tanto faz então”. E agora, será que é uma viagem desnecessária falar sobre isso? Vamos descobrir..
Refs.:
APPLETON, Katherine M. et al. Sensory and physical characteristics of foods that impact food intake without affecting acceptability: systematic review and meta-analyses. Obesity Reviews, 2021.
CHEN, Yang et al. Factors associated with eating rate: a systematic review and narrative synthesis informed by socio-ecological model. Nutrition Research Reviews, 2024.DAGBASI, A. et al. Understanding the interplay between food structure, intestinal bacterial fermentation and appetite control. Proceedings of the Nutrition Society, 2020.
GONZALEZ, Javier T. et al. Are all sugars equal? Role of the food source in physiological responses to sugars with an emphasis on fruit and fruit juice. European Journal of Nutrition, 2024.
HABER, G. B. et al. Depletion and disruption of dietary fibre. The Lancet, 1977.
HUPPERTZ, Thom et al. Dairy matrix effects: physicochemical properties underlying a multifaceted paradigm. Nutrients, 2024.
KRISHNASAMY, Shanthi et al. Processing apples to puree or juice speeds gastric emptying and reduces postprandial intestinal volumes and satiety in healthy adults. The Journal of Nutrition, 2020.
MACKIE, Alan et al. The role of food structure in gastric-emptying rate, absorption and metabolism. Proceedings of the Nutrition Society, 2024.
MELDRUM, Oliver W. et al. Journey of dietary fiber along the gastrointestinal tract: role of physical interactions, mucus, and biochemical transformations. Critical Reviews in Food Science and Nutrition, 2024.
ZIJLSTRA, Nicolien et al. Effect of bite size and oral processing time of a semisolid food on satiation. The American Journal of Clinical Nutrition, 2009.
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