scholarly journals Cracker shape modifies ad libitum snack intake of crackers with cheese dip

2020 ◽  
Vol 124 (9) ◽  
pp. 988-997 ◽  
Author(s):  
Arianne van Eck ◽  
Anouk van Stratum ◽  
Dimitra Achlada ◽  
Benoît Goldschmidt ◽  
Elke Scholten ◽  
...  
Keyword(s):  
Energy Intake ◽  
High Energy ◽  
Crossover Design ◽  
Intake Rate ◽  
Eating Rate ◽  
Video Recordings ◽  
Food Properties ◽  
Moderate Energy ◽  
Ad Libitum ◽  
Energy Intake Rate

AbstractFood and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings.

Consumption of Foods With Higher Energy Intake Rates is Associated With Greater Energy Intake, Adiposity, and Cardiovascular Risk Factors in Adults

2020 ◽  
Author(s):  
Pey Sze Teo ◽  
Rob M van Dam ◽  
Clare Whitton ◽  
Linda Wei Lin Tan ◽  
Ciarán G Forde
Keyword(s):  
Risk Factors ◽  
Body Composition ◽  
Energy Density ◽  
Energy Intake ◽  
Disease Risk ◽  
Asian Population ◽  
High Energy ◽  
High Energy Density ◽  
Intake Rate ◽  
Eating Rate

ABSTRACT Background Both high energy density and fast eating rates contribute to excess energy intakes. The energy intake rate (EIR; kcal/min) combines both the energy density (kcal/g) and eating rate (g/min) of a food to quantify the typical rate at which calories of different foods are ingested. Objectives We describe the EIRs of diets in a multi-ethnic Asian population, and examine relationships between the consumption of high-EIR foods and total energy intake, body composition, and cardio-metabolic risk factors. Methods Diet and lifestyle data from the Singapore Multi-Ethnic Cohort 2 (n = 7011; 21–75 y), were collected through interviewer-administrated questionnaires. The EIR for each of the 269 foods was calculated as the product of its eating rate and energy density. Multivariable models were used to examine associations between the relative consumption of foods with higher and lower EIRs and energy intake, body composition, and cardio-metabolic risks, after adjusting for age, sex, ethnicity, education level, physical activity, smoking status, and alcohol drinking status. Results Individuals with higher daily energy intakes and with obesity consumed a significantly larger percentage of their energy from high-EIR foods, with a smaller relative intake of lower-EIR foods. Individuals with raised serum cholesterol also consumed a significantly higher proportion of high-EIR foods, whereas those without hypertension consumed a larger percentage of energy intake from low-EIR foods. Individuals classified as having a “very high” dietary EIR had a significantly 1.3 kg higher body weight (95% CI, 0.2–1.5; P = 0.013), 0.4 kg/m2 higher BMI (95% CI, 0.03–0.8; P = 0.037), and 1.2 cm larger waist circumference (95% CI, 0.2–2.2; P = 0.010), and were more likely to have abdominal overweight (OR, 1.3; 95% CI, 1.1–1.5; P &lt; 0.001) than those with a “low” dietary EIR. Conclusions Comparing foods by their EIRs summarizes the combined impact of energy density and eating rate, and may identify foods and dietary patterns that are associated with obesogenic eating styles and higher diet-related cardiovascular disease risk in an Asian population.

scholarly journals Ultra-Processing or Oral Processing? A Role for Energy Density and Eating Rate in Moderating Energy Intake from Processed Foods

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Ciarán G Forde ◽  
Monica Mars ◽  
Kees de Graaf
Keyword(s):  
Energy Density ◽  
Energy Intake ◽  
Causal Mechanism ◽  
Intake Rate ◽  
Processed Foods ◽  
Eating Rate ◽  
Measured Energy ◽  
Prevalence Of Obesity ◽  
The Impact ◽  
Energy Intake Rate

ABSTRACT Background Recent observational data and a controlled in-patient crossover feeding trial show that consumption of “ultra-processed foods” (UPFs), as defined by the NOVA classification system, is associated with higher energy intake, adiposity, and at a population level, higher prevalence of obesity. A drawback of the NOVA classification is the lack of evidence supporting a causal mechanism for why UPFs lead to overconsumption of energy. In a recent study by Hall the energy intake rate in the UPF condition (48 kcal/min) was &gt;50% higher than in the unprocessed condition (31 kcal/min). Extensive empirical evidence has shown the impact that higher energy density has on increasing ad libitum energy intake and body weight. A significant body of research has shown that consuming foods at higher eating rates is related to higher energy intake and a higher prevalence of obesity. Energy density can be combined with eating rate to create a measure of energy intake rate (kcal/min), providing an index of a food's potential to promote increased energy intake. Objective The current paper compared the association between measured energy intake rate and level of processing as defined by the NOVA classification. Methods Data were pooled from 5 published studies that measured energy intake rates across a total sample of 327 foods. Results We show that going from unprocessed, to processed, to UPFs that the average energy intake rate increases from 35.5 ± 4.4, to 53.7 ± 4.3, to 69.4 ± 3.1 kcal/min (P &lt; 0.05). However, within each processing category there is wide variability in the energy intake rate. Conclusions We conclude that reported relations between UPF consumption and obesity should account for differences in energy intake rates when comparing unprocessed and ultra-processed diets. Future research requires well-controlled human feeding trials to establish the causal mechanisms for why certain UPFs can promote higher energy intake.

scholarly journals Combined Impact of a Faster Self-Reported Eating Rate and Higher Dietary Energy Intake Rate on Energy Intake and Adiposity

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3264
Author(s):  
Pey Sze Teo ◽  
Rob M. van Dam ◽  
Ciarán G. Forde
Keyword(s):  
Energy Intake ◽  
Population Based ◽  
Normal Weight ◽  
Intake Rate ◽  
Dietary Energy ◽  
Eating Rate ◽  
Simple Slope ◽  
Combined Impact ◽  
Asian Cohort ◽  
Energy Intake Rate

Eating more quickly and consuming foods with a higher energy-intake-rate (EIR: kcal/min) is associated with greater energy intake and adiposity. However, it remains unclear whether individuals who eat more quickly are more likely to consume foods with higher EIR. We investigated the overlap between self-reported eating rate (SRER) and the consumption of higher EIR foods, and their combined impact on daily energy intake and adiposity in a population-based Asian cohort (n = 7011; 21–75y). Food consumption was assessed using a validated Food Frequency Questionnaire. Moderated regression with simple slope analysis was conducted to evaluate whether SRER modified the association between dietary EIR and total dietary energy intakes. Faster eaters consumed a significantly higher proportion of energy from higher EIR foods among overweight individuals, but not among normal-weight individuals. Associations between dietary EIR and total energy intake were stronger among medium (β = 15.04, 95%CI: 13.00–17.08) and fast (β = 15.69, 95%CI: 12.61–18.78) eaters, compared with slower eaters (β = 9.89, 95%CI: 5.11–14.67; p-interaction = 0.032). Higher dietary EIR also tended to be more strongly associated with BMI in fast eaters (β = 0.025, 95%CI: 0.011–0.038) than in slow eaters (β = 0.017, 95%CI: −0.007–0.040). These findings suggest that the combination of eating more quickly and selecting a greater proportion of energy from higher EIR foods (i.e., softly textured, energy dense), promoted higher dietary energy intakes and adiposity.

Effects of dietary energy levels on ovarian and uterine expression of IGF-1R and EGFR mRNA in prepubertal gilts

2008 ◽  
Vol 5 (2) ◽  
pp. 159-164
Author(s):  
Li Bo ◽  
Zhang He ◽  
Zhang Jing ◽  
Sun Bo-Xing ◽  
Chen Lu ◽  
...  
Keyword(s):  
Growth Factor ◽  
Energy Intake ◽  
Energy Levels ◽  
Growth Factor Receptor ◽  
High Energy ◽  
Diet Group ◽  
Free Access ◽  
Access To Water ◽  
Moderate Energy ◽  
Epidermal Growth

AbstractNine prepubertal gilts (JunMu No. 1) were randomly allocated into three groups (n=3) and fed with a high-energy diet (Group H), a low-energy diet (Group L), or a moderate-energy diet (Group M) for 14 days. Free access to water was provided throughout the research period. Ovaries and uteri were collected after the energy treatments, and processed for determination of the absolute quantities of insulin-like growth factor receptor (IGF-1R) and epidermal growth factor receptor (EGFR) mRNA, using real-time polymerase chain reaction (PCR). The expression of IGF-1R and EGFR mRNA in ovaries and uteri was significantly ranked as: Group H>Group M>Group L (P<0.05). This result suggests that high energy intake markedly enhanced the ovarian and uterine expression of IGF-1R and EGFR in prepubertal gilts, whereas insufficient energy intake markedly inhibited such expression. IGF-1R and EGFR may be involved in mediating the effects of energy intake on the development of the reproductive system in prepubertal gilts.

scholarly journals Eating ‘attentively’ reduces later energy consumption in overweight and obese females

2014 ◽  
Vol 112 (4) ◽  
pp. 657-661 ◽  
Author(s):  
Eric Robinson ◽  
Inge Kersbergen ◽  
Suzanne Higgs
Keyword(s):  
Energy Consumption ◽  
Food Intake ◽  
Energy Intake ◽  
High Energy ◽  
Focused Attention ◽  
Memory Representation ◽  
Snack Food ◽  
Attention Condition ◽  
Appetite Control ◽  
Ad Libitum

Attentional and memory processes underpin appetite control, but whether encouraging overweight individuals to eat more ‘attentively’ can promote reductions in energy consumption is unclear. In the present study with a between-subjects design, a total of forty-eight overweight and obese females consumed a fixed lunchtime meal. Their ad libitum energy intake of high-energy snack food was observed during a second laboratory session that occurred later that day. In the focused-attention condition, participants ate their lunch while listening to audio instructions that encouraged them to pay attention to the food being eaten. In a control condition, participants ate while listening to an audio book with a neutral (non-food-related) content. To test whether focused attention influenced food intake via enhancing the memory of the earlier consumed meal, we measured the participants' memory of their lunchtime meal. Ad libitum snack intake was approximately 30 % lower for participants in the focused-attention condition than for those in the control condition, and this difference was statistically significant. There was limited evidence that attention decreased later food intake by enhancing memory representation of the earlier consumed meal. Eating attentively can lead to a substantial decrease in later energy intake in overweight and obese individuals. Behavioural strategies that encourage a more ‘attentive’ way of eating could promote sustained reductions in energy intake and weight loss.

Position Choice by Drift-Feeding Salmonids: Model and Test for Arctic Grayling (Thymallus arcticus) in Subarctic Mountain Streams, Interior Alaska

1990 ◽  
Vol 47 (10) ◽  
pp. 2039-2048 ◽  
Author(s):  
Nicholas F. Hughes ◽  
Lawrence M. Dill
Keyword(s):  
Energy Intake ◽  
Water Depth ◽  
Focal Point ◽  
Water Velocity ◽  
Net Energy ◽  
Intake Rate ◽  
Arctic Grayling ◽  
Thymallus Arcticus ◽  
Net Energy Intake ◽  
Energy Intake Rate

We develop a model to predict position choice of drift-feeding stream salmonids, assuming a fish chooses the position that maximizes its net energy intake rate. The fish's habitat is represented as a series of stream cross-profiles, each divided into vertical strips characterized by water depth and velocity. The fish may select a focal point in any of these strips, and include several neighbouring strips in its foraging area. The number of prey the fish encounters depends on its reaction distance to prey, water depth, and water velocity; the proportion of detected prey the fish is able to capture declines with water velocity. The fish's net energy intake rate is its gross energy intake rate from feeding minus the swimming cost calculated by using water velocity at the fish's focal point. There was a close match between the positions predicted by this model and those chosen by solitary Arctic grayling (Thymallus arcticus) in the pools of a mountain stream in Alaska.

Measurement of short term intake rate (STIR) to predict in vivo parameters in sheep

1998 ◽  
Vol 1998 ◽  
pp. 98-98 ◽  
Author(s):  
D. L. Romney ◽  
M. Gill
Keyword(s):  
Rapid Method ◽  
Positive Relationship ◽  
Physical Characteristics ◽  
Intake Rate ◽  
Eating Rate ◽  
Short Term ◽  
Ad Libitum ◽  
Voluntary Intake

It might be expected that the same physical characteristics of a feed, determining the rate of breakdown in the rumen and physical fill, might also influence the rate at which an animal is able to eat a feed. Moseley and Manendez (1989) observed a positive relationship between intake rate measured over 1 minute periods and voluntary intake ad libitum. These authors also suggested that determination of eating rate could be used as a rapid method to evaluate intake characteristics of forages. The present work examines further the potential of what will now be referred to as short term intake rate (STIR value), as a method to rank forages in terms of their potential intake, digestibility and rate of passage.

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