#526: Eating Rate, Food Texture & Satiation – Marlou Lasschuijt, PhD

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Introduction

Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.

Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture.

Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight.

In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications.

Guest Information

Marlou Lasschuijt, PhD

Marlou Lasschuijt is an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University. She completed her PhD at Wageningen university where she studied sensory physiological systems involved in satiation. During her Postdoc she worked with researchers from all technical universities in the Netherlands to develop new technologies to measure food intake and eating behavior. Her current research focuses on the link between eating behavior and physiology in healthy and clinical populations.

Timestamps

  • 00:00 Introduction
  • 00:47 Dr. Lasschuijt’s Research Focus
  • 04:23 Understanding Food Texture and Eating Behavior
  • 06:37 Impact of Food Texture on Satiation and Eating Rate
  • 16:55 Applications and Innovations in Food Science
  • 18:31 Unanswered Questions
  • 25:34 Practical Recommendations for Healthier Eating
  • 27:00 Current and Upcoming Research Projects

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