Mackie, A orcid.org/0000-0002-5681-0593 (2017) Food: More than the sum of its parts. Current Opinion in Food Science, 16. pp. 120-124. ISSN 2214-7993
Abstract
The food we eat and enjoy is not just a collection of macro and micro nutrients, it has structure and texture that affect our response to it. This short review of recent research touches on many of the issues linking different types of food structure to the digestion and absorption of macronutrients. The behavior of both protein and lipid in the gastric compartment can be key to what gets emptied when and thus the kinetics of nutrient absorption, which can in turn influence risk factors for disease. Because of this there is increasing emphasis on understanding the role of gastric processing in digestion kinetics. The use of MRI has significantly improved our understanding of gastric behavior and offers new possibilities for controlling digestion kinetics. In addition, the role of fiber in the upper GI tract is also starting to be better understood. This will also lead to further opportunities to improve the health of the Western diet.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 Elsevier Ltd. This is an author produced version of a paper published in Current Opinion in Food Science. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Food structure; Digestion; Macronutrients; Dietary fiber; Health |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 24 Jul 2017 08:41 |
Last Modified: | 24 Jul 2018 00:38 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.cofs.2017.07.004 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:119360 |