Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults
Open accessAbstract
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/m 2): 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.
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- Authors
- McCrickerd, K., Lim, C. M., Leong, C., Chia, E. M., & Forde, C. G.
- Affiliations
- Agency for Science, Technology and Research (SG)
- Corresponding author
- Forde, Ciaran G
- Venue
- The Journal of Nutrition
- Publisher
- Elsevier BV
- Published
- 2017-06
- Volume
- 147
- Issue
- 6
- Pages
- 1208-1217
- ISSN
- 0022-3166 (ISSN-L)
- OpenAlex
- W2609175780
- Cited by
- 123
- References
- 68
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 17 · 2023: 9 · 2022: 19 · 2021: 14 · 2020: 19 · 2019: 13 · 2018: 14 · 2017: 3
- FWCI
- 11.15
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
- Funders
- Singapore Institute for Clinical Sciences
- Max Planck Instituut voor Psycholinguïstiek
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Social Sciences › Psychology › Clinical Psychology › Eating Disorders and Behaviors
- Keywords
- eating speed, food texture, energy density, portion size, meal size, energy intake, breakfast, rice porridge, oral processing, satiety, appetite, overeating, food environment
- MeSH terms
- Adult, Appetite, Energy Intake, Edible Grain, Eating, Feeding Behavior, Female, Humans, Hyperphagia, Male, Middle Aged, Obesity, Oryza, Satiation, Viscosity, Young Adult, Breakfast, Portion Size
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