Keri McCrickerd1, Charlotte Mh Lim1, Claudia Leong1, Edwin M Chia1, Ciaran G Forde2. 1. Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, and National University Health System, Singapore, Singapore. 2. Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology, and Research, and National University Health System, Singapore, Singapore ciaran_forde@sics.a-star.edu.sg.
Abstract
Background: Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly.Objective: Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size. Methods: Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [n = 61; aged 21-48 y; body mass index (BMI; in kg/m2): 16-29] and a 50% increase in portion size (100% compared with 150%) in study 2 (n = 53; aged 21-42 y; BMI: 16-29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside changes in rated appetite. Results: Increases in energy density and portion size led to increases of 80% and 13% in energy intake at breakfast, respectively (P < 0.001), but only portion size increased the weight of food consumed (13%). The thicker porridges were consumed at a slower rate and led to 11-13% reductions in food weight and energy intake compared with the thin versions (P < 0.001). Combined, the least energy was consumed when the thick "slow" porridge was served with a lower energy density or smaller portion (P < 0.05). Although intake was reduced for the thick porridges, they were expected to be more filling than the thin versions and experienced as equally satiating postconsumption.Conclusions: Adults eat in response to external features of the food environment. An opportunity exists to use a combination of energy-density dilution, smaller portions, and natural variations in food texture to design meals that promote reductions in energy intake while maintaining satiety.
Background: Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly.Objective: Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size. Methods: Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [n = 61; aged 21-48 y; body mass index (BMI; in kg/m2): 16-29] and a 50% increase in portion size (100% compared with 150%) in study 2 (n = 53; aged 21-42 y; BMI: 16-29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside changes in rated appetite. Results: Increases in energy density and portion size led to increases of 80% and 13% in energy intake at breakfast, respectively (P < 0.001), but only portion size increased the weight of food consumed (13%). The thicker porridges were consumed at a slower rate and led to 11-13% reductions in food weight and energy intake compared with the thin versions (P < 0.001). Combined, the least energy was consumed when the thick "slow" porridge was served with a lower energy density or smaller portion (P < 0.05). Although intake was reduced for the thick porridges, they were expected to be more filling than the thin versions and experienced as equally satiating postconsumption.Conclusions: Adults eat in response to external features of the food environment. An opportunity exists to use a combination of energy-density dilution, smaller portions, and natural variations in food texture to design meals that promote reductions in energy intake while maintaining satiety.
Authors: Kevin D Hall; Alexis Ayuketah; Robert Brychta; Hongyi Cai; Thomas Cassimatis; Kong Y Chen; Stephanie T Chung; Elise Costa; Amber Courville; Valerie Darcey; Laura A Fletcher; Ciaran G Forde; Ahmed M Gharib; Juen Guo; Rebecca Howard; Paule V Joseph; Suzanne McGehee; Ronald Ouwerkerk; Klaudia Raisinger; Irene Rozga; Michael Stagliano; Mary Walter; Peter J Walter; Shanna Yang; Megan Zhou Journal: Cell Metab Date: 2019-05-16 Impact factor: 27.287
Authors: Anna Fogel; Lisa R Fries; Keri McCrickerd; Ai Ting Goh; Phaik Ling Quah; 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: Appetite Date: 2018-03-15 Impact factor: 3.868
Authors: Anna Fogel; Keri McCrickerd; Izzuddin M Aris; Ai Ting Goh; Yap-Seng Chong; Kok Hian Tan; Fabian Yap; Lynette P Shek; Michael J Meaney; Birit F P Broekman; Keith M Godfrey; Mary F F Chong; Shirong Cai; Wei Wei Pang; Wen Lun Yuan; Yung Seng Lee; Ciarán G Forde Journal: Am J Clin Nutr Date: 2020-05-01 Impact factor: 7.045