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)
Visão geral do estudo
Status
Condições
Intervenção / Tratamento
Descrição detalhada
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
Tipo de estudo
Inscrição (Real)
Estágio
- Não aplicável
Contactos e Locais
Locais de estudo
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Singapore, Cingapura, 117599
- Clinical Nutrition Research Centre
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Critérios de participação
Critérios de elegibilidade
Idades elegíveis para estudo
Aceita Voluntários Saudáveis
Gêneros Elegíveis para o Estudo
Descrição
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
Plano de estudo
Como o estudo é projetado?
Detalhes do projeto
- Finalidade Principal: Ciência básica
- Alocação: Randomizado
- Modelo Intervencional: Atribuição cruzada
- Mascaramento: Solteiro
Armas e Intervenções
Grupo de Participantes / Braço |
Intervenção / Tratamento |
|---|---|
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Experimental: Test Meal 1
Thin/100% portion
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Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)
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Experimental: 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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Experimental: 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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Experimental: 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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O que o estudo está medindo?
Medidas de resultados primários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Ad libitum intake of the test meals - weight (g)
Prazo: 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
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Ad libitum intake of the test meals - calories (kcal)
Prazo: Measued once for up to 20 minutes
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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
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Medidas de resultados secundários
Medida de resultado |
Descrição da medida |
Prazo |
|---|---|---|
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Alterações no apetite avaliado antes e depois do consumo da refeição e até 90 minutos após o consumo
Prazo: antes da refeição, imediatamente após a refeição, +15 minutos, +30 minutos, +45 minutos, +60 minutos, +75 minutos, + 90 minutos
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Escala Visual Analógica de 100 pontos (VAS) de fome, saciedade, desejo de comer, consumo prospectivo e sede
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antes da refeição, imediatamente após a refeição, +15 minutos, +30 minutos, +45 minutos, +60 minutos, +75 minutos, + 90 minutos
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Ingestão de energia (kcal) para o resto do dia de teste registrada em um diário alimentar
Prazo: Até 24 horas
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Ingestão alimentar registrada em um diário alimentar
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Até 24 horas
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Eating rate of the test meal
Prazo: 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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Colaboradores e Investigadores
Patrocinador
Datas de registro do estudo
Datas Principais do Estudo
Início do estudo
Conclusão Primária (Real)
Conclusão do estudo (Real)
Datas de inscrição no estudo
Enviado pela primeira vez
Enviado pela primeira vez que atendeu aos critérios de CQ
Primeira postagem (Estimativa)
Atualizações de registro de estudo
Última Atualização Postada (Estimativa)
Última atualização enviada que atendeu aos critérios de controle de qualidade
Última verificação
Mais Informações
Termos relacionados a este estudo
Palavras-chave
Outros números de identificação do estudo
- 2015/00867 Part 2
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