Prof Sarah Berry
speaker
966 appearances
5 recordings
1 series
first heard Jun 2026
last heard 5d ago
Prof Sarah Berry’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 5 in all, peaking in Sep 2026 with 2.
Appearances
The lovely spit studies.
Oh, my chew and spit studies.
Yeah, so we've done studies where we've looked at feeding people identical foods where you just change the structure of the food, so you just change the texture in the way that Tim's talking about how the food industry changed the texture.
but where you'll give people, for example, large porridge versus finely ground porridge.
Back-of-pack labelling's the same, nutrients are the same, ingredients are the same.
All you've done is change both the texture and the structure of the food.
It changes, obviously, how much you chew it, but it changes actually how your body metabolises and processes it.
It changes, to Federica's point,
where you absorb it.
The larger, more intact plants are absorbed lower down your gastrointestinal tract that are packed full of these GLP-1 fullness receptors.
When the food industry are finally grinding, breaking up everything, softer textures, all absorbed higher up, you don't therefore, like Federico said, get that kind of fullness.
We also know that how much you chew your food also determines how full you feel as well.
And if the food is already mush, you're not chewing it.
Yeah, so by chewing it, that itself will feed back some sort of satiety, fullness signal.
But more importantly, it will slow down how fast you eat the food by having that harder texture.
And that's really important because we know if you look at two foods, one that could be minimally processed and one that is processed, even if they're similar foods, you get about a 50% difference in the rate at which you eat it.
That results in at least a 50% difference in how full you feel from the food, but also a difference in how many calories you go on to consume after.
There's a wonderful phrase that one of my colleagues who works in food texture, his entire career is about food texture.
He often says, which is very practical based, put the crunch back into your lunch.
It's a simple strategy and there's studies to show you could have a soft burger, soft patty, soft bun, soft lettuce, or you could just crisp it all up.
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