The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake

NCT ID: NCT02977260

Last Updated: 2016-11-30

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 63 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2015-09-30
• Study Completion Date: 2016-09-30

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. 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 and higher energy dense foods.

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) at a meal, alone and in combination with variations in meal energy-density (higher vs. lower)

Detailed Description

The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. High dietary energy density 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 higher in energy density.

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 meal energy-density (0.57 kcal/g vs 1.01 kcal/g). The meal combinations were as follows:

Meal 1: thin/0.57 kcal; Meal 2: thin/1.01 kcal/g; Meal 3: thick/ 0.57 kcal/g; Meal 4: thick /1.01 kcal/g

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

Conditions

Satiation

Keywords

Meal size

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

Test Meal 1

Thin/Low Energy

Group Type: EXPERIMENTAL

Thin/Low Energy

Intervention Type: OTHER

Thin textured rice meal (ground rice grains) with lower energy density (0.57 kcal/g)

Test Meal 2

Thin/High Energy

Group Type: EXPERIMENTAL

Thin/High Energy

Intervention Type: OTHER

Thin textured rice meal (ground rice grains) with higher energy density (1.01 kcal/g)

Test Meal 3

Thick/Low Energy

Group Type: EXPERIMENTAL

Thick/Low Energy

Intervention Type: OTHER

Thicker textured rice meal (whole rice grains) with lower energy density (0.57 kcal/g)

Test Meal 4

Thick/High Energy

Group Type: EXPERIMENTAL

Thick/High Energy

Intervention Type: OTHER

Thicker textured rice meal (whole rice grains) and high energy density (1.01 kcal/g)

Interventions

Thin/Low Energy

Thin textured rice meal (ground rice grains) with lower energy density (0.57 kcal/g)

Intervention Type: OTHER

Thin/High Energy

Thin textured rice meal (ground rice grains) with higher energy density (1.01 kcal/g)

Intervention Type: OTHER

Thick/Low Energy

Thicker textured rice meal (whole rice grains) with lower energy density (0.57 kcal/g)

Intervention Type: OTHER

Thick/High Energy

Thicker textured rice meal (whole rice grains) and high energy density (1.01 kcal/g)

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Aged between 21 and 50 years
• BMI < 30 kg/m2

Exclusion Criteria

• Individuals whose body weight has changed more than 5 kilograms in the last 12 months
• People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism
• Individuals who are currently dieting
• People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc
• Pregnant women

• Minimum Eligible Age: 21 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Singapore Institute of Food and Biotechnology Innovation

OTHER_GOV

Sponsor Role: lead

Responsible Party

Keri McCrickerd

Dr Keri McCrickerd

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Keri McCrickerd, PhD

Role: PRINCIPAL_INVESTIGATOR

Clinical Nutrition Research Centre

Locations

Clinical Nutrition Research Centre

Singapore, , Singapore

Countries

Singapore

Other Identifiers

2015/00867 Part 1

Identifier Type: -

Identifier Source: org_study_id