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The sustained effect of texture-based eating rate on food intake in an 11-d randomised controlled trial
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DOI：10.1017/S0007114525106193.png)
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Abstract
En 中文
Food texture influences eating rate (ER); and slower ERs are associated with reduced energy intake within a meal. However; it remains unclear whether this acute effect of ER on intake is sustained over time. We investigated whether texture-based differences in meal ER can have a sustained effect on food and energy intake across 11 consecutive days. In a randomised cross-over feeding trial; Dutch adults (n 20) were randomised to an 11-d ‘fast’ and an 11-d ‘slow’ ER diet; followed by a 17-d washout period before completing the alternate diet-arm. Participants consumed ad libitum breakfast and dinners of which ER was manipulated using food texture and received the same lunch meals on both diets served in regular-sized fixed portions. Diets were matched for served total weight (gram); energy (kcal) and energy density (kcal/gram) and were equivalent for visual volume; meal liking and meal variety. Meal ER on the ‘slow diet’ was on average 32 % slower compared with the ‘fast diet’ (P < 0·01). On days when texture led to significant differences in ER; food intake was reduced by 121 (se 24) g/d (P < 0·001); and this effect did not attenuate over time (P = 0·25). Cumulative food intake was 6 % lower for the slow compared with the fast diet (P < 0·001) with no significant difference in energy intake. On 8 of the 11 test days; meal texture reduced ER and supported a consistent reduction in food intake. Further research should test whether a whole diet approach to lowering ER by modifying meal textures could help to moderate food and energy intakes.
Keywords:
Eating behaviour
Eating rate
Food texture
Food intake
Energy intake
eating rate
ultra-processed foods
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