Sustained Effect of Food Texture of Ultra-processed Foods on Energy Intake
Condition: Eating Behavior
Study type: Interventional

Summary: 
      In this study the sustained effect of food texture differences (slow vs fast eating rate) of
      ultra-processed foods on energy intake and body composition changes will be investigated.
    

Detailed description: 
      Rationale: Several observational studies have shown that the consumption of ultra-processed
      foods (UPF) is associated with higher energy intake and obesity rates. However, the high
      eating rate of UPF might cause its high energy intake instead of the industrial processing
      level itself. There is a positive relationship between the eating rate and oro-sensory
      exposure of foods and subsequent energy intake. Food texture modifies eating rate and through
      that the energy intake of foods. It is shown that harder, chunkier, more viscous, and more
      voluminous foods decrease eating rate of foods and thus decrease energy intake. So far,
      research on food texture and energy intake has only been performed for one meal or one day
      and it is unknown if food texture and eating rate have a sustained effect on energy intake.
      Knowledge on the sustained effect of food texture differences could be used for strategies to
      drive or limit energy intake.

      Objective: The primary objective is to determine the sustained effect of food texture
      differences (slow vs fast eating rate) of UPF on energy intake. The secondary objective is to
      determine the effect of texture differences (slow vs fast eating rate) of UPF on body
      composition changes.

      Study design: The study has a randomized crossover design with two treatment arms. All
      participants receive both conditions (1. slow test breakfast and dinners consisting of UPF
      and 2. fast test breakfast and dinners consisting of UPF for twelve subsequent days) and are
      their own control (within subject effects).

      Study population: Healthy Dutch speaking adults (n=20) between 18-55 years old with a BMI
      between 18.5-30 kg/m2.

      Intervention: Participants will join two test periods, each consisting out of twelve days.
      During the test periods they will visit the eating behaviour lab where they receive ad
      libitum breakfast and dinner meals. During meal consumption participants are video recorded
      to determine eating behaviour. Standardized fixed portion lunch meals and snacks will be
      provided on-the-go. On weekend days participants will receive pre-packed meals. In one test
      period participants will receive meals consisting of UPF that have a hard texture (slow
      eating rate) and in the other period (randomized order) they will receive meals consisting of
      UPF with a soft texture (fast eating rate). The order in which participants will receive the
      meals within each condition will be (block) randomized.
    

Intervention name(s): Ad libitum breakfast and dinner meals for 12 days
Intervention type(s): Other
Intervention description(s): Ad libitum portions of breakfast and dinner meals served at the eating behaviour lab
Allocation: Randomized
Intervention model: Crossover Assignment
Masking: Single (Participant)
Primary purpose: Other
Keywords: Food texture; Ultra-processed foods; Food intake; Energy intake; Eating rate