BACKGROUND: Food texture plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on ad libitum food intake and found indications that eating rate, bite size, and oral processing time (OPT) could play a role. OBJECTIVE: The objective was to determine the effect of bite size and OPT of a food on satiation, defined as ad libitum food intake. DESIGN:Twenty-two healthy subjects participated in all 7 test conditions. Bite sizes were free or fixed to small bite sizes ( approximately 5 g) or large bite sizes ( approximately 15 g). OPT was free (only in combination with free bite size) or fixed to 3 or 9 s. Subjects consumed chocolate custard through a tube, which was connected to a peristaltic pump. Sound signals indicated OPT duration. RESULTS: Subjects consumed significantly more when bite sizes were large than when they were small (bite size effect: P < 0.0001) and when OPT was 3 s rather than 9 s (OPT effect: P = 0.008). Under small bite size conditions, mean (+/-SD) ad libitum intakes were 382 +/- 197 g (3-s OPT) and 313 +/- 170 g (9-s OPT). Under large bite size conditions, ad libitum intakes were much higher: 476 +/- 176 g (3-s OPT) and 432 +/- 163 g (9-s OPT). Intakes during the free bite size conditions were 462 +/- 211 g (free OPT), 455 +/- 197 g (3-s OPT), and 443 +/- 202 g (9-s OPT). CONCLUSION: This study shows that greater oral sensory exposure to a product, by eating with small bite sizes rather than with large bite sizes and increasing OPT, significantly decreases food intake.
RCT Entities:
BACKGROUND: Food texture plays an important role in food intake regulation. In previous studies we showed a clear effect of viscosity on ad libitum food intake and found indications that eating rate, bite size, and oral processing time (OPT) could play a role. OBJECTIVE: The objective was to determine the effect of bite size and OPT of a food on satiation, defined as ad libitum food intake. DESIGN: Twenty-two healthy subjects participated in all 7 test conditions. Bite sizes were free or fixed to small bite sizes ( approximately 5 g) or large bite sizes ( approximately 15 g). OPT was free (only in combination with free bite size) or fixed to 3 or 9 s. Subjects consumed chocolate custard through a tube, which was connected to a peristaltic pump. Sound signals indicated OPT duration. RESULTS: Subjects consumed significantly more when bite sizes were large than when they were small (bite size effect: P < 0.0001) and when OPT was 3 s rather than 9 s (OPT effect: P = 0.008). Under small bite size conditions, mean (+/-SD) ad libitum intakes were 382 +/- 197 g (3-s OPT) and 313 +/- 170 g (9-s OPT). Under large bite size conditions, ad libitum intakes were much higher: 476 +/- 176 g (3-s OPT) and 432 +/- 163 g (9-s OPT). Intakes during the free bite size conditions were 462 +/- 211 g (free OPT), 455 +/- 197 g (3-s OPT), and 443 +/- 202 g (9-s OPT). CONCLUSION: This study shows that greater oral sensory exposure to a product, by eating with small bite sizes rather than with large bite sizes and increasing OPT, significantly decreases food intake.
Authors: Naomi F Briones; Robert J Cesaro; Danielle P Appugliese; Alison L Miller; Katherine L Rosenblum; Megan H Pesch Journal: Appetite Date: 2018-01-31 Impact factor: 3.868
Authors: Anna Fogel; Ai Ting Goh; Lisa R Fries; Suresh Anand Sadananthan; S Sendhil Velan; Navin Michael; Mya Thway Tint; Marielle Valerie Fortier; Mei Jun Chan; Jia Ying Toh; Yap-Seng Chong; Kok Hian Tan; Fabian Yap; Lynette P Shek; Michael J Meaney; Birit F P Broekman; Yung Seng Lee; Keith M Godfrey; Mary Foong Fong Chong; Ciarán G Forde Journal: Physiol Behav Date: 2017-02-14