Abstract
Foods that can be eaten quickly with large bite sizes and little chewing are believed to produce a poorer satiety response due to reduced oro-sensory exposure and faster eating rates (Forde et al. 2013a). Few studies have examined whether it is possible to reduce eating rate and food intake by increasing the texture of realistic meal components. Three sequential studies investigated whether eating rate (g/min) and energy intake for a lunchtime meal could be reduced by manipulating the texture of the meal components. The studies compared eating rate and ad-libitum food intake for whole and pureed versions of three realistic lunchtime meals using (i) a between groups comparison (N = 160), (ii) a cross-over comparison (N = 23) and (iii) cross-over comparison with a measure of compensatory eating (N = 50). Findings showed that eating rate and intake were influenced by the texture of some meal components, and that it was possible to reduce overall food consumed by combining meal textures that required smaller bite sizes, more chews per bite and longer oro-sensory exposure within the meal. The compensatory eating measure showed that reductions in energy intake were not compensated for at the next meal, highlighting that these texture interventions could be used to reduce overall daily energy intake. These findings may be applied to the design of foods that could be used to slow eating rate, decrease food intake and produce sustainable reductions in overall energy intake.
Published Version
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