Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day

Bolhuis, Dieuwerke P.; Forde, Ciarán G.; Cheng, Yuejiao; Xu, Haohuan; Martin, Nathalie; Graaf, C. de

doi:10.1371/journal.pone.0093370

Cited by 150 publications

(169 citation statements)

References 39 publications

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“…However, the results are in line with several cross-over and mostly laboratory studies have consistently shown that reducing bite sizes or eating rate within individuals decrease food intake (Andrade, Greene, & Melanson, 2008;Bolhuis, Forde, et al, 2014;Bolhuis et al, 2011;Bolhuis, Lakemond, de Wijk, Luning, & de Graaf, 2013Robinson et al, 2014;Weijzen, Smeets, & de Graaf, 2009). The underlying mechanism is considered to be less oral sensory exposure to taste when eating fast, the latter has been shown to play a major role in regulation of acute food intake (Spetter, Mars, Viergever, de Graaf, & Smeets, 2014).…”

Section: Discussionsupporting

confidence: 87%

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Bolhuis

Keast

2016

Food Quality and Preference

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a b s t r a c tAccumulating evidence show positive relationships between eating rate and body weight. Acute food intake is affected by eating rate, bite size, and palatability. The objective was to assess differences between participants who chose to use a spoon vs. fork in eating rate and food intake of four meals that differ in palatability (low vs. high salt) and in energy density (low vs. high fat). Forty-eight healthy adults (16 males, 18-54 y, BMI: 17.8-34.4 kg/m 2 ) were recruited. Participants attended four lunch time sessions after a standardised breakfast. Meals were either (1) low-fat/low-salt, (2) low-fat/high-salt, (3) high-fat/ low-salt, or (4) high-fat/high-salt. Nineteen participants (6 males) consistently used a fork and 21 (8 males) used a spoon, 8 participants were inconsistent in cutlery use and excluded from analyses. Spoon users had on average a higher BMI than fork users (p = 0.006). Effects of cutlery use, BMI status (BMI < 25 vs. BMI > 25), salt, and fat, and their interactions were assessed in a General Linear Model. Spoon users consumed faster (fork: 53 ± 2.8 g/min; spoon: 62 ± 2.1 g/min, p = 0.022) and tended to consume more (p = 0.09), whereas the duration of the meals were similar (fork: 6.9 ± 0.3 min; spoon: 6:7 ± 0.2 min, p = 0.55). BMI status affected both eating rate and food intake (p = 0.005). There were no significant two-way or three-way interactions between salt, fat, and cutlery use on eating rate or food intake. In conclusion, participants who chose to consume with forks ate slower compared to spoon users.

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Section: Discussionsupporting

confidence: 87%

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Bolhuis

Keast

2016

Food Quality and Preference

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“…The importance of effort and mouth feel has been shown in multiple studies (30). Hunger is suppressed more or for a longer period (31,32), intake is reduced (3,12), and, through longer mastication, satiety is increased (33,34). We propose that taste and mouth feel are perhaps contributing factors to subjective feelings of fullness.…”

Section: Ad Libitum Intakementioning

confidence: 76%

Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety

Camps

Mars

Graaf

et al. 2016

The American Journal of Clinical Nutrition

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Our results show that increasing the viscosity is less effective than increasing the energy density in slowing gastric emptying. However, the viscosity is more important to increase the perceived fullness. These results underscore the lack of the satiating efficiency of empty calories in quickly ingested drinks such as sodas. The increase in perceived fullness that is due solely to the increased viscosity, which is a phenomenon that we refer to as phantom fullness, may be useful in lowering energy intake. This trial was registered at www.trialregister.nl as NTR4573.

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“…A behavioural coding scheme was developed to record the frequencies of four 'point' events (frequency counts of bites, chews, swallows and sips) and duration of a single 'continuous' event (total oral exposure time in minutes). A number of eating parameters were derived from these coded parameters based on a previously published approach [11,12,18,43]. Total oral exposure time (minutes) was calculated as the cumulative time food spent in mouth between the bite and the swallow throughout the meal.…”

Section: Behavioural Coding Analysismentioning

confidence: 99%

“…Adults who take fewer chews before swallowing have shorter oral exposure times per bite, eat at faster rates and consume more energy [11][12][13]. By contrast, more thorough chewing of each bite increases oral exposure, reduces eating rate, reduces food intake and promotes a stronger satiety response for the same calories consumed [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

A description of an ‘obesogenic’ eating style that promotes higher energy intake and is associated with greater adiposity in 4.5 year-old children: Results from the GUSTO cohort

Fogel

Goh

Fries

et al. 2017

Physiology & Behavior

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Recent findings confirm that faster eating rates support higher energy intakes within a meal and are associated with increased body weight and adiposity in children. The current study sought to * Author to whom correspondence should be addressed: Ciaran Gerard Forde; Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599; Tel: +65 64070104; ciaran_forde@sics.astar.edu.sg. Clinical Trial Registry Number: NCT01174875; https://clinicaltrials.gov/ Authors' Contributions: This study was conceived and designed by CGF, AF, MFFC and LRF. Clinical analyses were performed by SS, SV, AF, ATG, and CGF and data analysis and interpretation were carried out by AF and CGF. AF and CGF prepared the draft manuscript and all authors reviewed and approved the final draft. This study was given ethical approval by ethical review boards of the KK Women's and Children's Hospital and National University Hospital in Singapore.Author disclosures: Keith Godfrey, Lee Yung-Seng and Yap Seng Chong have received reimbursement for speaking at conferences sponsored by companies selling nutritional products. They are part of an academic consortium that has received research funding from Abbott Nutrition, Nestec and Danone. Lisa Fries is an employee of Nestec SA, working at the Nestlé Research Center. The other authors have no financial or personal conflict of interests. Europe PMC Funders GroupAuthor Manuscript Physiol Behav. Author manuscript; available in PMC 2018 January 01. Europe PMC Funders Author ManuscriptsEurope PMC Funders Author Manuscripts identify the eating behaviours that underpin faster eating rates and energy intake in children, and to investigate their variations by weight status and other individual differences. Children (N=386) from the Growing Up in Singapore towards Healthy Outcomes (GUSTO) cohort took part in a video-recorded ad libitum lunch at 4.5 years of age to measure acute energy intake. Videos were coded for three eating behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min) and measures of eating microstructure: eating rate (g/min), total oral exposure (minutes), average bite size (g/bite), chews per gram, oral exposure per bite (seconds), total bites and proportion of active to total mealtime. Children's BMIs were calculated and a subset of children underwent MRI scanning to establish abdominal adiposity. Children were grouped into faster and slower eaters, and into healthy and overweight groups to compare their eating behaviours. Results demonstrate that faster eating rates were correlated with larger average bite size (r=0.55, p<0.001), fewer chews per gram (r=-0.71, p<0.001) and shorter oral exposure time per bite (r=-0.25, p<0.001), and with higher energy intakes (r=0.61, p<0.001). Children with overweight and higher adiposity had faster eating rates (p<0.01) and higher energy intakes (p<0.01), driven by larger bite sizes (p<0.05). Eating behaviours varied by sex, ethnicity and early feeding regimes, partial...

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Slow Food: Sustained Impact of Harder Foods on the Reduction in Energy Intake over the Course of the Day

Cited by 150 publications

References 39 publications

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety

A description of an ‘obesogenic’ eating style that promotes higher energy intake and is associated with greater adiposity in 4.5 year-old children: Results from the GUSTO cohort

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