Abstract
BackgroundPlate 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.MethodsThis 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.ResultsThe 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.ConclusionsPlate colour may be a crucial determinant of energy intake.
Highlights
Plate colour was previously shown to alter the amount of food consumption due to its environmental effect on food intake
Plate colour may be a crucial determinant of energy intake
No interaction was detected between plate colour and time
Summary
Plate colour was previously shown to alter the amount of food consumption due to its environmental effect on food intake. Over the last 30 years, eating patterns have changed, and the number of meals eaten outside the home, commercial portion sizes, and dishware sizes have increased both at home and outside the home [2, 3] These alarming trends in the food environment may have contributed to difficulty in restraining food intake and increased prevalence of overweight and obesity as a result of increased energy consumption. The colour of the plate ware, of the packaging, and of the surrounding environment has been shown to influence food consumption [11] In light of these outcomes, assessing the environmental and situational colour-related cues that induce inhibitory reactions towards food intake can be beneficial to improve and regulate healthy eating habits
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