The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake
Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods and large portion sizes. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions.
A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) of a meal, alone and in combination with variations in meal portion size (regular vs. large)
調査の概要
状態
条件
詳細な説明
The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. Eating from large portions can promote sustained overcompensation at meal times. On the other hand, eating at a slower rate has been shown to reduce meal size, and food-based texture differences can slow eating rate. It is possible that texture-based differences in eating rate could be used to reduce energy intake in of foods that are served in large portions.
This study was conducted to quantify the effect of eating rate (fast vs. slow) on ad-libitum consumption of a meal, alone and in combination with variations in portion size (100 % 700 g vs 150 % 1050 g). The meal combinations were as follows:
Meal 1: thin/100% portion; Meal 2: thin/150% portion; Meal 3: thick/100% portion; Meal 4: thick /150% portion
Participants consumed the four test meals over four non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. Each part followed a completely randomised full crossover design.
The primary objective was to assess ad libitum intake (both kcal and g) of the test meals, depending on the combination of food texture and energy density.
The secondary objectives were to assess the eating rate, oral processing characteristics, changes in rated appetite up to 90 minutes post-consumption and energy intake (kcal) for the rest of the test day (food diary), as a function of the test meal texture and energy density
研究の種類
入学 (実際)
段階
- 適用できない
連絡先と場所
研究場所
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-
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Singapore、シンガポール、117599
- Clinical Nutrition Research Centre
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参加基準
適格基準
就学可能な年齢
健康ボランティアの受け入れ
受講資格のある性別
説明
Inclusion criteria:
- Aged between 21 and 50 years
- BMI < 30 kg/m2
Exclusion criteria:
- Individuals whose body weight has changed more than 5 kilograms in the last 12 months
- People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism
- Individuals who are currently dieting
- People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc
- Pregnant women
研究計画
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：基礎科学
- 割り当て：ランダム化
- 介入モデル：クロスオーバー割り当て
- マスキング：独身
武器と介入
参加者グループ / アーム |
介入・治療 |
|---|---|
|
実験的：Test Meal 1
Thin/100% portion
|
Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
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実験的：Test Meal 2
Thin/150% portion
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Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)
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実験的：Test Meal 3
Thick/100% Portion
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Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)
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実験的：Test Meal 4
Thick/150% Portion
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Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)
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この研究は何を測定していますか？
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Ad libitum intake of the test meals - weight (g)
時間枠：Measued once for up to 20 minutes
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The weight of the test meal that is consumed during the 20 minute session was recorded. There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time. |
Measued once for up to 20 minutes
|
|
Ad libitum intake of the test meals - calories (kcal)
時間枠：Measued once for up to 20 minutes
|
The weight of the meal consumed at each of the four test sessions was convert to calories using the meal energy density (which is known). There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time. |
Measued once for up to 20 minutes
|
二次結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
食事摂取前後および摂取後90分までの定格食欲の変化
時間枠：食前、食後すぐ、+15分、+30分、+45分、+60分、+75分、+90分
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空腹感、満腹感、食べたい欲求、将来の摂取量、および喉の渇きを100ポイントのVisual Analogue Scale（VAS）で評価
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食前、食後すぐ、+15分、+30分、+45分、+60分、+75分、+90分
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試験日の残りのエネルギー摂取量 (kcal) を食事日記に記録します。
時間枠：24時間まで
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食事日記に記録された食事摂取量
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24時間まで
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Eating rate of the test meal
時間枠：Measued once for up to 20 minutes
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Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).
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Measued once for up to 20 minutes
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協力者と研究者
研究記録日
主要日程の研究
研究開始
一次修了 (実際)
研究の完了 (実際)
試験登録日
最初に提出
QC基準を満たした最初の提出物
最初の投稿 (見積もり)
学習記録の更新
投稿された最後の更新 (見積もり)
QC基準を満たした最後の更新が送信されました
最終確認日
詳しくは
本研究に関する用語
キーワード
その他の研究ID番号
- 2015/00867 Part 2
個々の参加者データ (IPD) の計画
個々の参加者データ (IPD) を共有する予定はありますか?
この情報は、Web サイト clinicaltrials.gov から変更なしで直接取得したものです。研究の詳細を変更、削除、または更新するリクエストがある場合は、register@clinicaltrials.gov。 までご連絡ください。 clinicaltrials.gov に変更が加えられるとすぐに、ウェブサイトでも自動的に更新されます。
Thin/100% Portionの臨床試験
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Seoul St. Mary's HospitalThe Catholic University of Korea完了
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Sumitomo Pharma America, Inc.BehaVR LLC完了