New paper published in Appetite on role of lubrication on satiety
Addressing obesity issues by generating satiety in food to reduce energy intake has been one of those prominent strategies and often textural interventions have been used to generate satiety, specifically in short-term trials. A new work titled "Effects of oral lubrication on satiety, satiation and salivary biomarkers in model foods: A pilot study" has been published in Appetite, Volume 165, Article no. 105427 today by Ecaterina Stribiţcaia (PhD Student, ERC LubSat Project) in our lab in collaboration with partners from School of Psychology. Here, Ecaterina investigated the role of preloads varying in their oral lubricating properties on appetite sensations, food intake, salivary friction and concentration of salivary biomarkers (proteins, α-amylase and mucins). The preloads were model foods (flavoured hydrogels) either high or low in their lubricating properties, assessed both by instrumental and sensorial measurements. To check out the findings, click here: https://doi.org/10.1016/j.appet.2021.105427