IFST Webinar: Food structure, appetite and energy intake

The ability of humans to transform the structure of food through cooking and processing allowed our ancestors to absorb more energy and nutrients from their food during digestion. This was probably one of the key factors that enabled humans to develop larger brains. Our ancestral diets also contained large amounts of unprocessed plant tissue which was difficult to digest and extract nutrients and energy. Recently, our diets have evolved to contain increased proportions of processed foods, with little structure. These foods are easier to break down and digested rapidly, thus appetite is only supressed for short times. Together with other factors, this has contributed to increased rates of obesity, type 2 diabetes and other lifestyle disorders.

The common theme here is the structure of the food we eat rather than simply the nutrient composition. Highly structured foods are eaten and digested more slowly, leading to a slower release and uptake of nutrients. This imparts a healthier glycaemic response, supresses appetite more effectively and delivers prebiotic substrates to our gut microbiota.
Consumption of healthier, unprocessed foods is declining in some population groups. Hence the challenge is, can we develop more acceptable foods, but which have the health benefits of fruit and vegetables. This presentation explores food structure in our history, the mechanisms underpinning the health effects of manipulating food structure and research designed to improve the health benefits of the foods we like to eat.

Organised by IFST Eastern Branch
Kindly sponsored by 'foods', an open access journal by MDPI

https://www.ifst.org/events/1169/ifst...