“Particle size has bioaccessibility of the energy of the
food that is being consumed,” said Dr Richard Mattes, professor of foods
and nutrition at Purdue University, West Lafayette, Ind. “The more you chew,
the less is lost and more is retained in the body.”
Each individual has their own chewing habits, he said, and
although those are often difficult to change they should be considered when
making energy food choices.
Number of chews
Mattes shared a recent study with conference attendees in
which study subjects chewed almonds 10 times, 25 times or 40 times and their
fecal fat and energy lost by the number of chews were measured. The study found
with fewer chews, the larger particles were eliminated by the body. With more
chews, the smaller particles were more readily absorbed into the system.
“If the goal is to
include food that is enjoyable and contribute protein, a whole almond is
probably the way you want to go,” Mattes said. “If you’re interested in
maximizing vitamin E intake, chopped almonds, almond butter or almond oil may
be a better choice.”
Mixed fibers from fruits, vegetables and whole grains also
topped the charts as high energy sources, he added.
“When your total diet is higher in fiber, there’s a greater
loss of fat,” Mattes said. “Fiber binds with fatty acids to create energy
sources in the body.”
Scientists today continue to
estimate the measurements of energy derived from foods based on calculations
created over 125 years ago, according to Dr Roger Clemens, chief scientific officer of Horn Company of La Mirada.
Clemens did acknowledge many variables can impact how
efficiently the body extracts energy from plant-based foods or ingredients,
especially those high in dietary fiber cereals and plant extracts, nuts and
Clemens added more study and understanding of the
digestibility of plant-based foods and ingredients could contribute to more
appropriate energy values and more accurate product labeling.
“We may see a resurgence of digestibility studies in humans
rather than relying on estimates by Atwater that we have been doing for a
number of years,” said Malden Nesheim, a New York-based professor of
Dr Martin Wickham, director of nutrition at Leatherhead
Food Research in the UK, also presented an update at the conference
session on similar studies in the European Union and recognized a new study
released Friday about school lunches.
“It recommended a ban on people bringing in packed lunches
which are not as healthy as school meals,” Wickham said. “We tend to talk about
school meals and their nutritional quality but this is the first time where
they talked about the calories playing a major part in childhood obesity in the
Wickham added that in December 2012, the European Union
published new regulations on food energy guidelines and a European-wide way to
handle calories, also suggesting new measurements of the macro micro nutrients
and using averages on food tables.
These new regulations, he said, will be
imposed in December 2014.