Food texture plays a role in how the body registers satiety, according to News-Medical.
A meta-analysis published in Scientific Reports shows that solid foods reduce hunger more than liquid alternatives.
The same research also finds that more viscous foods can increase the feeling of fullness compared with products containing the same number of calories but with a smoother consistency.
This difference is partly because solid foods require more time in the mouth, which affects the body’s sensory perception of a meal.
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Biological mechanisms
The oral processing of food influences hormonal signals that regulate appetite.
A review in Physiology & Behavior shows that increased chewing time is associated with changes in key appetite hormones.
Longer chewing can reduce levels of ghrelin while increasing hormones such as GLP-1 and PYY, which are linked to satiety.
At the same time, research suggests that slower eating improves communication between the gut and the brain, contributing to earlier feelings of fullness.
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Implications for weight
Eating speed affects total energy intake. According to research in Advances in Nutrition, fast eating is associated with higher calorie consumption.
Ultra-processed foods, which are often soft and easy to eat quickly, may therefore increase the risk of overeating.
In contrast, less processed foods require more chewing and may help limit intake.
Both food texture and the way food is consumed can influence appetite and energy balance.
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The effects are moderate but consistent and relevant for long-term weight regulation.
Sources: News-Medical, Scientific Reports, Physiology & Behavior, and Advances in Nutrition.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.