The Effect of Meal Texture on Intake
Study Details
Study Description
Brief Summary
In this study the effect of meal texture differences (slow vs fast eating rate) on intake will be investigated.
| Condition or Disease | Intervention/Treatment | Phase |
|---|---|---|
|
N/A |
Detailed Description
Rationale: Food texture modifies eating rate and through that the energy intake of foods. It is shown that harder, chunkier, more viscous, and more voluminous foods decrease eating rate of foods and thus decrease energy intake. However, most research is done in model foods or single foods. So far, little research on food texture and intake has been performed for meals. It is not known what the effect of food texture and eating rate is on intake in a wide variety of meals. Knowledge on the effect of food texture on intake could be used for strategies to drive or limit energy intake.
Objective: The objective is to determine how a wide range of different food textures influence energy intake, food intake, and eating behaviour.
Study design: All participants receive all twelve different meals (within subject design). The meals are either served during breakfast or lunch. The meals have a wide range of different food textures. Participants consume the meals ad libitum twice per week for six weeks long with at least two days in between.
Study population: Healthy Dutch speaking adults (n=30) between 18-55 years old with a BMI between 18.5-30 kg/m2.
Intervention: Participants will join twelve test sessions. For the test sessions they will visit the eating behaviour lab where they receive ad libitum meals during breakfast or lunch. During meal consumption participants are video recorded to determine eating behaviour. The participants will receive in total twelve meals. The order in which participants will receive the meals will be block randomized (block n = 5).
Study Design
Arms and Interventions
| Arm | Intervention/Treatment |
|---|---|
| Experimental: Meals served during breakfast Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during breakfast. |
Other: Meals served during breakfast with a wide range of different food textures
Ad libitum portions of twelve different meals with a wide range of food textures served during breakfast at the eating behaviour lab
|
| Experimental: Meals served during lunch Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during lunch. They will receive a standardized breakfast meal. |
Other: Meals served during lunch with a wide range of different food textures
Ad libitum portions of twelve different meals with a wide range of food textures served during lunch at the eating behaviour lab
|
Outcome Measures
Primary Outcome Measures
- Energy intake (kcal) [6 weeks]
Energy intake (kcal) of each meal
Secondary Outcome Measures
- Food intake (g) [6 weeks]
Food intake (g) of each meal
- Eating rate (g/min) [6 weeks]
Eating rate (g/min) measured with video recording and automated video analysis
Other Outcome Measures
- BMI [5 minutes]
Obtained by body weight (kg; measured using a weighing scale) and height (cm; measured using a stadiometer) as assessed during screening
- Subjective hunger [6 weeks]
Hunger measured before and after meal consumption on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' (0) to 'extremely' (100) with anchors at the beginning and end of the line
- Subjective fullness [6 weeks]
Fullness measured before and after meal consumption on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' (0) to 'extremely' (100) with anchors at the beginning and end of the line
- Subjective desire to eat [6 weeks]
Desire to eat measured before and after meal consumption on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' (0) to 'extremely' (100) with anchors at the beginning and end of the line
- Liking [6 weeks]
Liking of meals after one bite and after meal consumption will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Flavour intensity [6 weeks]
Flavour intensity after one bite will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Subjective prospective consumption [6 weeks]
Prospective consumption measured before and after meal consumption on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' (0) to 'extremely' (100) with anchors at the beginning and end of the line
- Hardness [6 weeks]
Hardness after one bite will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Thickness [6 weeks]
Thickness after one bite will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Dryness [6 weeks]
Dryness after one bite will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Familiarity [6 weeks]
Familiarity (after one bite and after the meal) will be rated on a 9 point Likert scale
- Expected satiation [6 weeks]
Expected satiation (after one bite) will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Desire to eat the meal [6 weeks]
Desire to eat the meal (after one bite and after the meal) will be rated on a 100-mm Visual Analogue Scale (VAS) ranging from 'not at all' to 'extremely' with anchors at the beginning and end of the line
- Reasons for eating cessation [6 weeks]
Reasons for eating cessation assessed with the Reasons Individuals Stop Eating Questionnaire (RISE-Q)
- Self-reported eating rate [1 minute]
Self-reported eating rate measured using the question "How would you describe your eating rate compared with others?" which can be answered on a five-point Likert scale ('very slow', 'slow', 'average', 'fast' or 'very fast')
- Restrained eating, emotional eating and external eating [30 minutes]
The level of restrained, emotional, and external eating assessed with the Dutch Eating Behaviour Questionnaire (DEBQ) consisting out of 33 questions.
Eligibility Criteria
Criteria
Inclusion Criteria:
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Generally healthy
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Good appetite
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Between 18 and 55 years old
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Speak and understand English without difficulty
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BMI between 18.5-30 kg/m2.
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Non-smoker
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Commonly (5 out of 7 week days) eat three meals a day every day around the
Exclusion Criteria:
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Have difficulties with swallowing, chewing, and/or eating in general;
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Are suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease, or diabetes
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Have taste or smell disorders
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Have braces or oral piercing (dental wire behind teeth is allowed)
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are smoking
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Consume on average more than 21 glasses of alcohol per week
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Are not willing to stop using drugs during the study period (from inclusion till last test session)
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Use medication that may influence study outcomes
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Have allergies or intolerance to any ingredient of the test meals
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Are not willing to eat the test food because of eating habits, believes, or religion
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Follow a vegetarian or vegan diet
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Are lactose intolerant
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Have facial hair such as a beard
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Follow an energy restricted diet during the last 2 months
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Gained or lost 5 kg of body weight over the last half year
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Are an employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR).
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Do intensive exercising more than 8 hours per week
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Low score (<1) for liking the individual test meals on a nine point Likert scale based on pictures of the meals
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Familiar with at least 75% of the test meals (self-report)
Contacts and Locations
Locations
| Site | City | State | Country | Postal Code | |
|---|---|---|---|---|---|
| 1 | Wageningen University, Human Nutrition Department | Wageningen | Gelderland | Netherlands | 6708 WE |
Sponsors and Collaborators
- Wageningen University
Investigators
None specified.Study Documents (Full-Text)
None provided.More Information
Publications
None provided.- CONSTRUCT