Estimated portion size versus actual intake of eight commonly consumed foods by healthy adults

Abstract

Aim This study aimed to examine the accuracy of the estimated portion size (EPS) of foods required to reach satiation, and how food characteristics influence food portion estimation in healthy adults. Methods This was a randomised, cross‐over feeding trial with eight test sessions. The visual, olfactory and rheological characteristics of common foods were manipulated. Participants determined the portion sizes of eight test foods that need to be consumed to reach satiation, which were then compared with the actual intake (AI) of the same foods. During each session, participants also rated their appetite before and after food consumption, as well as the palatability and acceptability of the test foods. Results Thirty‐five healthy young adults completed the study. The EPSs were not significantly different from AI of test foods, although there was a tendency to overestimate the amount required to reach satiation. AI of test foods correlated with energy density but not food palatability or acceptance. Hunger and desire‐to‐eat reduced, and fullness increased significantly after test food ingestion. Significant differences were found in hunger (P = 0.041) and desire‐to‐eat (P = 0.007) suppression between test foods. Apple juice suppressed desire‐to‐eat less than solid apple, albeit ingestion of these foods were isoenergetic. Food forms were used to guide portion selection of apple and apple juice. Conclusion Although the mean predicted portion was not different from AI, individual discrepancies were large, and a tendency to over‐portion foods may pose a challenge in body weight maintenance.

Food-variety-focused labelling does not increase ideal portion size, expected fullness or snack intake.

“…A second concern is that an individual's ideal portion size may not always be representative of their actual consumption. Research generally supports estimates of ideal portion size as a strong predictor of actual food intake (Nguyen, Chern, & Tan, 2016;Wilkinson et al, 2012). However, one study reported poor congruence between measures that indicate disinhibition and portion size during expected and actual eating sessions, e.g.…”

Energy Expenditure, Carbohydrate Oxidation and Appetitive Responses to Sucrose or Sucralose in Humans: A Pilot Study

“…After the total 90 min calorimeter measurements, participants completed a meal challenge, where they were provided with 300 ml of plain water and bread with jam (sweet) and ham (savoury) toppings. Participants were asked to eat until they were comfortably full, which was defined as a fullness level where participants will not be eating other foods in the subsequent 3 to 4 h [20,21]. Appetite sensations were assessed pre- and post-consumption of test foods, as well as pre- and post-meal challenge, and sweetness levels of test foods were assessed immediately after ingestion of test foods.…”

Challenges in meeting nutritional requirements

“…Four articles in this issue examined factors that can influence food choice and consumption, such as food literacy and labelling, portion size estimation and, at a higher level, the food regulation setting . The paper by Wilson et al .…”

“…Four articles in this issue examined factors that can influence food choice and consumption, such as food literacy and labelling, 21,22 portion size estimation 23 and, at a higher level, the food regulation setting. 24 The paper by Wilson et al 24 aimed to identify how food regulators can facilitate their response to food incidents to ensure that consumer trust is maintained and that food and nutrient intakes are not adversely affected.…”

“…Yang et al 22 compared three different nutrition front-of-pack labelling systems and found the Healthy Star Rating system to be the most useful for beverages but suggested several further refinements to improve consumer awareness of the overall healthiness of the product. Nguyen et al 23 aimed to compare the estimated portion sizes of common foods to their actual intake in order to reach satiation. They found good overall agreement but a tendency for people to over-portion energy-dense foods.…”