Mahamoud Omar Hussein1, Luca Marciani2, Caroline L. Hoad3, Mary Stephenson3, Eleanor F. Cox3, Elisa Placidi3, Susan Pritchard3, Carolyn Costigan3, Henelyta Ribeiro4, Elisabetta Ciampi4, Pip Rayment4, Asish Nandi4, Nick Hedges4, Paul Sanderson4, Harry Peters F Peters5, Robin C. Spiller2, Penny A. Gowland3
1The Sir Peter Mansfield Magnetic Resonance Centre, University of Nottingham , Nottingham, Nottinghamshire, United Kingdom; 2Nottingham Digestive Diseases Centre and NIHR Biomedical Research Unit, University of Nottingham, Nottingham, United Kingdom; 3The Sir Peter Mansfield Magnetic Resonance Centre, University of Nottingham, Nottingham, Nottinghamshire, United Kingdom; 4Colworth Science Park, Unilever Discover, Sharnbrook; 5Unilever Discover, Vlaardingen, Netherlands
Improved knowledge of the relationship between the form of fat in a meal, the way the meal is handled by the body and the resulting sense of satiety is critical to understanding why modern processed foods are associated with increased obesity. This work aims to determine the effect of emulsion microstructure on the handling of fat by the GI tract, using model fat emulsion meals with different droplet sizes, MRI & MRS. Both stable forms of the emulsions (coarse+LBG & fine+LBG) lead to delayed gastric emptying due to increased sense of fullness and increased SBWC due to increased fat.