Effect of reducing portion size at a compulsory meal on later energy intake, gut hormones, and appetite in overweight adults

Lewis, Heather; Ahern, Amy L; Solis-Trapala, Ivonne; Walker, Celia G.; Reimann, Frank; Gribble, Fiona M.; Jebb, Susan A.

doi:10.1002/oby.21105

Cited by 36 publications

(45 citation statements)

References 40 publications

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“…The few primary studies that have assessed this directly found no such effects-for example, consumption of a reduced size of breakfast did not affect the amount of food consumed over the rest of the day. 23 Where can these interventions be made? Public sector environments Implementation of portion size interventions will be easier in public sector organisations, such as schools, hospitals, military bases, and prisons, than in commercial environments.…”

Section: Key Uncertaintiesmentioning

confidence: 99%

Downsizing: policy options to reduce portion sizes to help tackle obesity

Marteau

Hollands

Shemilt

et al. 2015

BMJ

Self Cite

157

106

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The worldwide prevalence of obesity and overweight has risen substantially over the past three decades with no country yet achieving a reduction.1 International and national ambitions to "end childhood obesity" 2 and "reduce non-communicable diseases by 25% by 2025" 3 are unmatched by policies that could realise them. The causes of obesity are complex but overconsumption of food and sugary drinks is a critical proximal determinant, driven in part by large portion sizes. The importance of developing interventions and policies to reduce the size, availability, and appeal of large portions is underscored by the compelling evidence that people eat and drink more from larger portions.

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Section: Key Uncertaintiesmentioning

confidence: 99%

Downsizing: policy options to reduce portion sizes to help tackle obesity

Marteau

Hollands

Shemilt

et al. 2015

BMJ

Self Cite

157

106

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“…This decision was based on factors related to both harmonisation of trade and public health, including implementation of the WHO Framework Convention on Tobacco Control (WHO FCTC), which entered into force in 2005 (World Health Organization 2003). Article 16 of the WHO FCTC prohibits the sale of cigarettes individually or in small packets on the basis that this increases their affordability to children, which aligns with evidence indicating that price is an important factor in determining smoking initiation among children and young people (Godfrey 2009; NICE 2008; Pierce 2012). As such, most of the evidence incorporated into this review relates to the effect of exposure to larger versus smaller-sized portions, packages, individual units and tableware on the selection and consumption of food (including non-alcoholic beverages, although as noted above, these were underrepresented).…”

Section: Authors' Conclusionmentioning

confidence: 69%

Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco

Hollands

Shemilt

Marteau

et al. 2015

Cochrane Database of Systematic Reviews

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253

302

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BackgroundOvereating and harmful alcohol and tobacco use have been linked to the aetiology of various non-communicable diseases, which are among the leading global causes of morbidity and premature mortality. As people are repeatedly exposed to varying sizes and shapes of food, alcohol and tobacco products in environments such as shops, restaurants, bars and homes, this has stimulated public health policy interest in product size and shape as potential targets for intervention.Objectives1) To assess the effects of interventions involving exposure to different sizes or sets of physical dimensions of a portion, package, individual unit or item of tableware on unregulated selection or consumption of food, alcohol or tobacco products in adults and children.2) To assess the extent to which these effects may be modified by study, intervention and participant characteristics.Search methodsWe searched CENTRAL, MEDLINE, EMBASE, PsycINFO, eight other published or grey literature databases, trial registries and key websites up to November 2012, followed by citation searches and contacts with study authors. This original search identified eligible studies published up to July 2013, which are fully incorporated into the review. We conducted an updated search up to 30 January 2015 but further eligible studies are not yet fully incorporated due to their minimal potential to change the conclusions.Selection criteriaRandomised controlled trials with between-subjects (parallel-group) or within-subjects (cross-over) designs, conducted in laboratory or field settings, in adults or children. Eligible studies compared at least two groups of participants, each exposed to a different size or shape of a portion of a food (including non-alcoholic beverages), alcohol or tobacco product, its package or individual unit size, or of an item of tableware used to consume it, and included a measure of unregulated selection or consumption of food, alcohol or tobacco.Data collection and analysisWe applied standard Cochrane methods to select eligible studies for inclusion and to collect data and assess risk of bias. We calculated study-level effect sizes as standardised mean differences (SMDs) between comparison groups, measured as quantities selected or consumed. We combined these results using random-effects meta-analysis models to estimate summary effect sizes (SMDs with 95% confidence intervals (CIs)) for each outcome for size and shape comparisons. We rated the overall quality of evidence using the GRADE system. Finally, we used meta-regression analysis to investigate statistical associations between summary effect sizes and variant study, intervention or participant characteristics.Main resultsThe current version of this review includes 72 studies, published between 1978 and July 2013, assessed as being at overall unclear or high risk of bias with respect to selection and consumption outcomes. Ninety-six per cent of included studies (69/72) manipulated food products and 4% (3/72) manipulated cigarettes. No included studies manipulated alcohol ...

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“…Decreased portion size at a single meal has not been shown to increase consumption at a subsequent meal ( 24 ) ; however, the effects of reduced-size entrées on intake of other menu items at the same meal are not well known, indicating that this may be an area for future study.…”

Section: Discussionmentioning

confidence: 99%

Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

Berkowitz

Marquart

Mykerezi

et al. 2016

Public Health Nutr.

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ObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

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Effect of reducing portion size at a compulsory meal on later energy intake, gut hormones, and appetite in overweight adults

Cited by 36 publications

References 40 publications

Downsizing: policy options to reduce portion sizes to help tackle obesity

Downsizing: policy options to reduce portion sizes to help tackle obesity

Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco

Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste

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