Impact of three different plate colours on short-term satiety and energy intake: a randomized controlled trial

Asli Akyol, Aylin Ayaz, Elif Inan-Eroglu, Cansu Cetin, Gulhan Samur, Asli Akyol, Aylin Ayaz, Elif Inan-Eroglu, Cansu Cetin, Gulhan Samur

Abstract

Background: Plate colour was previously shown to alter the amount of food consumption due to its environmental effect on food intake. However, different studies have indicated that the effect of plate colour cannot be generalized. In light of this finding, the main objective of this study was to determine whether food consumption during an open buffet meal was different when using same-sized white, red or black plates.

Methods: This study was a crossover study conducted with 54 female participants aged 18-30 years with normal BMIs. On experimental days, participants ate a standard breakfast and were then randomly assigned to eat ad libitum lunch (pasta with tomato sauce and soft drinks) using white, red or black plates. Visual analogue scale (VAS) scores on satiety outcomes were measured for all meals. Energy and macronutrient intake during lunch was recorded.

Results: The results showed that plate colour exerted a significant effect on food intake during the test days (p = 0.021). The average total energy intake with red (1102.16 ± 47.12 kcal, p = 0.05) and black plates (1113.19 ± 47.12 kcal, p = 0.034) was significantly increased when compared to that with white plates (945.72 ± 47.12 kcal). There were no differences between red and black plates (p = 0.985). Overall, mean VAS scores did not indicate a significant difference between the groups.

Conclusions: Plate colour may be a crucial determinant of energy intake.

Keywords: Colour; Energy intake; Food; Plate; Satiety response.

Conflict of interest statement

Ethics approval and consent to participate

The Non-Interventional Clinical Studies Ethics Board of Hacettepe University provided ethical approval of this study on the 6th of December 2016 with the registration number GO16/751–16. Informed consent was obtained from each participant before commencing the study.

Competing interests

The authors declare that they have no competing interests.

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Figures

Fig. 1
Fig. 1
Mean VAS scores (± SEM) during the three test days, n = 54. (a) VAS-rated hunger, (b) VAS-rated satiety, (c) VAS-rated prospective food consumption, (d) VAS-rated amount of food that could be consumed, (e) VAS-rated desire for a sugary snack. A light breakfast was served at 08.00 h, immediately after recording baseline VAS scores. Lunch was served at 12.00 h. Repeated measures indicated that there were no statistically significant differences between white, red and black plates (P > 0.05)

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