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

NCT ID: NCT02977273

Last Updated: 2016-11-30

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

53 participants

Study Classification

INTERVENTIONAL

Study Start Date

2015-09-30

Study Completion Date

2016-09-30

Brief Summary

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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

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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

Conditions

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Satiation

Keywords

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Meal size

Study Design

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Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

SINGLE

Participants

Study Groups

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Test Meal 1

Thin/100% portion

Group Type EXPERIMENTAL

Thin/100% Portion

Intervention Type OTHER

Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)

Test Meal 2

Thin/150% portion

Group Type EXPERIMENTAL

Thin/150% Portion

Intervention Type OTHER

Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)

Test Meal 3

Thick/100% Portion

Group Type EXPERIMENTAL

Thick/100% Portion

Intervention Type OTHER

Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)

Test Meal 4

Thick/150% Portion

Group Type EXPERIMENTAL

Thick/150% Portion

Intervention Type OTHER

Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)

Interventions

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Thin/100% Portion

Thin textured rice meal (ground rice grains) served in a regular portion size (100 %: 700g)

Intervention Type OTHER

Thin/150% Portion

Thin textured rice meal (ground rice grains) served in a larger portion size (150 %: 1050g)

Intervention Type OTHER

Thick/100% Portion

Thick textured rice meal (whole rice grains) served in a regular portion size (100 %: 700g)

Intervention Type OTHER

Thick/150% Portion

Thick textured rice meal (whole rice grains) served in a larger portion size (150 %: 1050g)

Intervention Type OTHER

Eligibility Criteria

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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

FEMALE

Accepts Healthy Volunteers

Yes

Sponsors

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Singapore Institute of Food and Biotechnology Innovation

OTHER_GOV

Sponsor Role lead

Responsible Party

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Keri McCrickerd

Dr Keri McCrickerd

Responsibility Role PRINCIPAL_INVESTIGATOR

Principal Investigators

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Keri McCrickerd, PhD

Role: PRINCIPAL_INVESTIGATOR

Clinical Nutrition Research Centre

Locations

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Clinical Nutrition Research Centre

Singapore, , Singapore

Site Status

Countries

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Singapore

Other Identifiers

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2015/00867 Part 2

Identifier Type: -

Identifier Source: org_study_id