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Completed

NCT Number: NCT02977273

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

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)

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Key information

Conditions

Satiation

Age range

21 year–50 year

Sex eligibility

Female

Study type

Interventional

Phase

Not applicable

Primary location

Clinical Nutrition Research Centre

Singapore, 117599

About this study

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

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

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

Treatment and study plan

Thin/100% Portion

Other

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

Thin/150% Portion

Other

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

Thick/100% Portion

Other

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

Thick/150% Portion

Other

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

Primary outcomes

  1. Ad libitum intake of the test meals - weight (g)

    Time frame: Measued once for up to 20 minutes

    The weight of the test meal that is consumed during the 20 minute session was recorded.

    There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.

  2. Ad libitum intake of the test meals - calories (kcal)

    Time frame: Measued once for up to 20 minutes

    The weight of the meal consumed at each of the four test sessions was convert to calories using the meal energy density (which is known).

    There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.

Secondary outcomes

  1. Eating rate of the test meal

    Time frame: Measued once for up to 20 minutes

    Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).

  2. Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption

    Time frame: pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes

    100-point Visual Analogue Scale (VAS) ratings of hunger, fullness, desire to eat, prospective consumption and thirst

  3. Energy intake (kcal) for the rest of the test day recorded in a Food diary

    Time frame: Up to 24 hours

    Food intake recorded in a food diary

Sponsors and collaborators

Lead sponsor

Singapore Institute of Food and Biotechnology Innovation

Other Gov

Registry information

Important dates

Study start
2015
Primary completion
2016
Study completion
2016
First posted
Nov 30, 2016
Registry last updated
Nov 30, 2016

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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