Healthy
Conditions
Keywords
mastication, cashews, walnuts, participants
Brief summary
The investigators want to understand how oral processing (chewing) of nuts affects particle size and the presence of lipid (fat) on the cut surfaces. The main objective of the study is to: Measure the size of nut particles that have been chewed sufficiently to be swallowed. The secondary objective of this study is to: Measure any changes in lipid content due to chewing and compare it to a prediction from a theoretical model. The investigators have developed a theoretical model for determining the release of nutrients from plant foods, specifically lipid (fat) from almonds. The model has been used to calculate the amount of lipid released from chewed almonds. The model shows that only about 10% of the lipid is immediately released. The investigators require information on the particle size distribution (number of particles of each size) for other chewed nuts to calculate the amount of lipid released for other nuts. This will allow us to check the validity of our model for other foods.
Interventions
OTHERChewing of nuts
The volunteers will be asked to chew and spit 8 portions (4-5 g) of nuts (cashews or walnuts) on two separate visits. They will provide samples for particle sizing. Two portions will be used as practice samples in order to measure the number of chews. Two portions will be sieved. Two portions will be measured by laser diffraction. Two portions will be frozen for later lipid analysis.
Sponsors
King's College London
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
18 Years to No maximum
Healthy volunteers
Yes
Inclusion criteria
* Must be generally healthy * Must have eaten nuts within the last month with no adverse effects
Exclusion criteria
* Must not be allergic to nuts of any kind * Must not have any teeth missing (apart from unerupted wisdom teeth) * Must not have bleeding gums * Must not have had dental treatment (other than checkups) in the last 3 months * Must not be currently suffering from any infectious disease that may be passed on via saliva e.g. Glandular fever, flu
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Particle size distribution of masticated nuts | At time of expectoration, up to 90 seconds after each sample ingested. | Particle size distribution of masticated nuts as measured by laser diffraction and sieving. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Lipid content of masticated nuts | At time of expectoration, up to 90 seconds after each sample ingested. | Lipid content of masticated nuts as measured by Soxhlet to be compared to predictions form mathematical model. |
Countries
United Kingdom
Outcome results
None listed