Consumption of 2,4-decadienal (2,4-DD) delays gastric emptying (GE) rate in animals. Oil heating produces 2,4-DD and other aldehydes. Here we examined whether heated oil affects GE rate and food intake in humans, and whether it is mediated by 2,4-DD. In the first experiment, 10 healthy volunteers consumed 240-g pumpkin soup with 9.2 g of heated (HO) or non-heated corn oil (CO). Subsequently, 17 participants consumed pumpkin soup containing 3.1 g of either heated corn oil (HO), 1 mg 2,4-DD + non-heated corn oil (2,4-DD), or non-heated corn oil (CO). Sixty minutes following pumpkin soup, cod roe spaghetti was provided, and then energy intake was determined. To evaluate GE rate, C breath test (Experiment 1) and ultrasonography (Experiments 1 and 2) were used. The results from the Experiment 1 confirmed that consumption of heated corn oil reduced GE rate. Experiment 2 showed a delayed GE rate in HO and 2,4-DD trials compared with CO trial ( < 0.05). Energy intake was approximately 600-650 kJ lower in HO and 2,4-DD trials compared with CO trial ( < 0.05). These findings suggest that 2,4-DD, either formed by oil heating or added to food, contributes to suppressing GE rate and energy intake.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8071276 | PMC |
| http://dx.doi.org/10.3390/nu13041304 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The effect of rice and edible starch compound ratios, starch type, and rice nutrients on Burkholderia gladioli pathovar cocovenenans growth and bongkrekic acid production in wet rice noodles and starch products.
Lett Appl Microbiol
January 2025
Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, China.
Bongkrekic acid (BA) toxin, produced by Burkholderia gladioli pathovar cocovenenans bacteria, has been implicated in foodborne illness outbreaks. BA poisoning is associated with rice noodle consumption; hence, this study investigated B. cocovenenans growth and BA production in wet rice noodles comprising varying starch ratios, starch types, rice nutrients, and saccharides.
View Article and Find Full Text PDFLow-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers.
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China. Electronic address:
With the increasing demand for healthy diets, low-fat foods have gradually become a hot issue. This study successfully prepared low-internal-phase and high-viscoelastic emulsion gels using the synergistic effect between buckwheat protein microgel (BPM) and carboxylated cellulose nanofibers (CNF). The effects of the ratio of BPM to CNF on the microstructure, stability, rheological properties, and 3D printing characteristics of the emulsion gels were investigated.
View Article and Find Full Text PDFDiet supplementation with a mixture of essential oils: Effects on enteric methane emissions, apparent total-tract nutrient digestibility, nitrogen utilization, and lactational performance.
J Dairy Sci
January 2025
Agriculture and Agri-Food Canada, Quebec Research and Development Centre, Quebec, QC G1V 2J3 Canada.
This study examined the effects of supplementing dairy cows with a mixture of essential oils on enteric CH emissions, apparent total-tract nutrient digestibility, N utilization, and lactational performance (production, components and efficiency). Thirty-two multiparous lactating Holstein cows were used in a randomized complete block design. Cows averaged (mean ± SD) 95 ± 15.
View Article and Find Full Text PDFSimultaneous determination of vegetable oil frying frequency and peroxide value based on the three-dimensional fluorescence spectroscopy and machine learning.
Food Chem
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, PR China; Weifang Institute of food science and processing technology, Weifang 261000, PR China. Electronic address:
The practice of deep-frying introduces various health concerns. Assessing the quality of frying oil is paramount. This study employs three-dimensional fluorescence spectroscopy to evaluate the peroxide value of vegetable oils after varying frying times.
View Article and Find Full Text PDFCharacterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis.
Food Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!