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)
연구 개요
상태
정황
상세 설명
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
연구 유형
등록 (실제)
단계
- 해당 없음
연락처 및 위치
연구 장소
-
-
-
Singapore, 싱가포르, 117599
- Clinical Nutrition Research Centre
-
-
참여기준
자격 기준
공부할 수 있는 나이
건강한 자원 봉사자를 받아들입니다
연구 대상 성별
설명
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
공부 계획
연구는 어떻게 설계됩니까?
디자인 세부사항
- 주 목적: 기초 과학
- 할당: 무작위
- 중재 모델: 크로스오버 할당
- 마스킹: 하나의
무기와 개입
참가자 그룹 / 팔 |
개입 / 치료 |
|---|---|
|
실험적: Test Meal 1
Thin/100% portion
|
Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
|
|
실험적: Test Meal 2
Thin/150% portion
|
Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)
|
|
실험적: Test Meal 3
Thick/100% Portion
|
Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)
|
|
실험적: Test Meal 4
Thick/150% Portion
|
Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)
|
연구는 무엇을 측정합니까?
주요 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
|
Ad libitum intake of the test meals - weight (g)
기간: Measued once for up to 20 minutes
|
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)
기간: 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
|
2차 결과 측정
결과 측정 |
측정값 설명 |
기간 |
|---|---|---|
|
식후 섭취 전후 및 섭취 후 최대 90분까지 평가된 식욕의 변화
기간: 식전, 식후 즉시, +15분, +30분, +45분, +60분, +75분, +90분
|
100점 VAS(Visual Analogue Scale) 배고픔, 포만감, 먹고 싶은 욕구, 예상 소비 및 갈증의 등급
|
식전, 식후 즉시, +15분, +30분, +45분, +60분, +75분, +90분
|
|
나머지 시험일 동안의 에너지 섭취량(kcal)을 푸드 다이어리에 기록
기간: 최대 24시간
|
음식 일기에 기록된 음식 섭취량
|
최대 24시간
|
|
Eating rate of the test meal
기간: Measued once for up to 20 minutes
|
Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).
|
Measued once for up to 20 minutes
|
공동 작업자 및 조사자
연구 기록 날짜
연구 주요 날짜
연구 시작
기본 완료 (실제)
연구 완료 (실제)
연구 등록 날짜
최초 제출
QC 기준을 충족하는 최초 제출
처음 게시됨 (추정)
연구 기록 업데이트
마지막 업데이트 게시됨 (추정)
QC 기준을 충족하는 마지막 업데이트 제출
마지막으로 확인됨
추가 정보
이 연구와 관련된 용어
키워드
기타 연구 ID 번호
- 2015/00867 Part 2
개별 참가자 데이터(IPD) 계획
개별 참가자 데이터(IPD)를 공유할 계획입니까?
이 정보는 변경 없이 clinicaltrials.gov 웹사이트에서 직접 가져온 것입니다. 귀하의 연구 세부 정보를 변경, 제거 또는 업데이트하도록 요청하는 경우 register@clinicaltrials.gov. 문의하십시오. 변경 사항이 clinicaltrials.gov에 구현되는 즉시 저희 웹사이트에도 자동으로 업데이트됩니다. .