The Effect of Meal Texture on Intake

Study Overview
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Brief Summary
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In this study the effect of meal texture differences (slow vs fast eating rate) on intake will be investigated.

Detailed Description
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Rationale: 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. However, most research is done in model foods or single foods. So far, little research on food texture and intake has been performed for meals. It is not known what the effect of food texture and eating rate is on intake in a wide variety of meals. Knowledge on the effect of food texture on intake could be used for strategies to drive or limit energy intake. Objective: The objective is to determine how a wide range of different food textures influence energy intake, food intake, and eating behaviour. Study design: All participants receive all twelve different meals (within subject design). The meals are either served during breakfast or lunch. The meals have a wide range of different food textures. Participants consume the meals ad libitum twice per week for six weeks long with at least two days in between. Study population: Healthy Dutch speaking adults (n=30) between 18-55 years old with a BMI between 18.5-30 kg/m2. Intervention: Participants will join twelve test sessions. For the test sessions they will visit the eating behaviour lab where they receive ad libitum meals during breakfast or lunch. During meal consumption participants are video recorded to determine eating behaviour. The participants will receive in total twelve meals. The order in which participants will receive the meals will be block randomized (block n = 5).

Official Title
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The Effect of Meal Texture on Intake

Conditions
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Eating Behavior

Intervention / Treatment
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* Other: Meals served during breakfast with a wide range of different food textures
* Other: Meals served during lunch with a wide range of different food textures


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Generally healthy Good appetite Between 18 and 55 years old Speak and understand English without difficulty BMI between 18.5-30 kg/m2. Non-smoker Commonly (5 out of 7 week days) eat three meals a day every day around the Exclusion Criteria: Have difficulties with swallowing, chewing, and/or eating in general; Are suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease, or diabetes Have taste or smell disorders Have braces or oral piercing (dental wire behind teeth is allowed) are smoking Consume on average more than 21 glasses of alcohol per week Are not willing to stop using drugs during the study period (from inclusion till last test session) Use medication that may influence study outcomes Have allergies or intolerance to any ingredient of the test meals Are not willing to eat the test food because of eating habits, believes, or religion Follow a vegetarian or vegan diet Are lactose intolerant Have facial hair such as a beard Follow an energy restricted diet during the last 2 months Gained or lost 5 kg of body weight over the last half year Are an employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition (WUR). Do intensive exercising more than 8 hours per week Low score (<1) for liking the individual test meals on a nine point Likert scale based on pictures of the meals Familiar with at least 75% of the test meals (self-report)

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 55 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Single Group Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Meals served during breakfast<br>Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during breakfast. | Other: Meals served during breakfast with a wide range of different food textures<br>* Ad libitum portions of twelve different meals with a wide range of food textures served during breakfast at the eating behaviour lab<br>|
| Experimental: Meals served during lunch<br>Twice a week for six weeks (in total twelve times) participants will consume meals ad libitum during lunch. They will receive a standardized breakfast meal. | Other: Meals served during lunch with a wide range of different food textures<br>* Ad libitum portions of twelve different meals with a wide range of food textures served during lunch at the eating behaviour lab<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy intake (kcal) | Energy intake (kcal) of each meal | 6 weeks | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Food intake (g) | Food intake (g) of each meal | 6 weeks | 
| Eating rate (g/min) | Eating rate (g/min) measured with video recording and automated video analysis | 6 weeks | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Texture, Eating rate, Food intake, Energy intake