An interventional study of Thin/Low Energy and Thin/High Energy in Satiation, sponsored by Singapore Institute of Food and Biotechnology Innovation. Completed at 1 site in Singapore. Open to participants aged 21 Years to 50 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2016-11-30.
Sponsored by Singapore Institute of Food and Biotechnology Innovation · Not applicable, Interventional, and Basic science
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. 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 and higher energy dense foods.
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) at a meal, alone and in combination with variations in meal energy-density (higher vs. lower)
The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. High dietary energy density 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 higher in energy density.
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 meal energy-density (0.57 kcal/g vs 1.01 kcal/g). The meal combinations were as follows:
Meal 1: thin/0.57 kcal; Meal 2: thin/1.01 kcal/g; Meal 3: thick/ 0.57 kcal/g; Meal 4: thick /1.01 kcal/g
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
Singapore Institute of Food and Biotechnology Innovation is the lead sponsor of 69 studies on the registry; 4 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion criteria:
Thin/Low Energy
Other: Thin/Low Energy
Thin/High Energy
Other: Thin/High Energy
Thick/Low Energy
Other: Thick/Low Energy
Thick/High Energy
Other: Thick/High Energy
Thin textured rice meal (ground rice grains) with lower energy density (0.57 kcal/g)
Thin textured rice meal (ground rice grains) with higher energy density (1.01 kcal/g)
Thicker textured rice meal (whole rice grains) with lower energy density (0.57 kcal/g)
Thicker textured rice meal (whole rice grains) and high energy density (1.01 kcal/g)
Ad libitum intake of the test meals - weight (g)
The weight of the test meal consumed during the test session was measured. There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.
Time frame: Measured once for up to 20 minutes
Ad libitum intake of the test meals - calories (kcal)
The weight of the meal consumed was measured and 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.
Time frame: Measured once for up to 20 minutes
Eating rate of the test meals
Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).
Time frame: Measured once for up to 20 minutes
Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption
100-point Visual Analogue Scale (VAS) ratings of hunger, fullness, desire to eat, prospective consumption and thirst
Time frame: pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes
Energy intake (kcal) for the rest of the test day recorded in a Food diary
Food intake recorded in a food diary
Time frame: Up to 24 hours
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Nov 2016. You cannot join it, but the record below documents what was studied.
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Singapore Institute of Food and Biotechnology Innovation