The Lunch Study: the Combined Effects of Food Texture and Portion Size on Intake

Not Applicable

Completed

• Conditions: Satiation
• Interventions: Other: Thick/150% Portion; Other: Thin/100% Portion; Other: Thin/150% Portion; Other: Thick/100% Portion

• Registration Number: NCT02977273
• Lead Sponsor: Clinical Nutrition Research Centre, Singapore

Brief Summary

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods and large portion sizes. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions.

A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) of a meal, alone and in combination with variations in meal portion size (regular vs. large)

Detailed Description

The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. Eating from large portions can promote sustained overcompensation at meal times. On the other hand, eating at a slower rate has been shown to reduce meal size, and food-based texture differences can slow eating rate. It is possible that texture-based differences in eating rate could be used to reduce energy intake in of foods that are served in large portions.

This study was conducted to quantify the effect of eating rate (fast vs. slow) on ad-libitum consumption of a meal, alone and in combination with variations in portion size (100 % 700 g vs 150 % 1050 g). The meal combinations were as follows:

Meal 1: thin/100% portion; Meal 2: thin/150% portion; Meal 3: thick/100% portion; Meal 4: thick /150% portion

Participants consumed the four test meals over four non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. Each part followed a completely randomised full crossover design.

The primary objective was to assess ad libitum intake (both kcal and g) of the test meals, depending on the combination of food texture and energy density.

The secondary objectives were to assess the eating rate, oral processing characteristics, changes in rated appetite up to 90 minutes post-consumption and energy intake (kcal) for the rest of the test day (food diary), as a function of the test meal texture and energy density

Study Timeline

• Study Start: 2015-09
• Primary Completion: 2016-09
• Study Completion: 2016-09
• Status Verified: 2016-11
• Study First Submitted: 2016-11-21
• Study First Submitted QC: 2016-11-29
• Last Update Submitted: 2016-11-29
• Study First Posted: 2016-11-30
• Last Update Posted: 2016-11-30

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 53

Inclusion Criteria

Not provided

Exclusion Criteria

Not provided

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Test Meal 4	Thick/150% Portion	Thick/150% Portion
Test Meal 1	Thin/100% Portion	Thin/100% portion
Test Meal 2	Thin/150% Portion	Thin/150% portion
Test Meal 3	Thick/100% Portion	Thick/100% Portion

Primary Outcome Measures

Name	Time	Method
Ad libitum intake of the test meals - weight (g)	Measued once for up to 20 minutes	The weight of the test meal that is consumed during the 20 minute session was recorded.; There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Ad libitum intake of the test meals - calories (kcal)	Measued once for up to 20 minutes	The weight of the meal consumed at each of the four test sessions was convert to calories using the meal energy density (which is known).; There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.

Secondary Outcome Measures

Name	Time	Method
Energy intake (kcal) for the rest of the test day recorded in a Food diary	Up to 24 hours	Food intake recorded in a food diary
Eating rate of the test meal	Measued once for up to 20 minutes	Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).
Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption	pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes	100-point Visual Analogue Scale (VAS) ratings of hunger, fullness, desire to eat, prospective consumption and thirst

Trial Locations

Locations (1)

Clinical Nutrition Research Centre; 🇸🇬 Singapore, Singapore