Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006–2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = –0.22; 95%CI: –0.38, –0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = –0.48; 95%CI: –0.72, –0.24; 8 comparisons) and consumed amounts/energy (d = –0.22; 95%CI: –0.39, –0.05, 9 comparisons), but not by reduced-size plates (d = –0.03; 95%CI: –0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = –0.20; 95%CI: –0.37, –0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

Download Full-text

Understanding the impact of rural weight loss interventions: A systematic review and meta‐analysis

Obesity Reviews ◽

10.1111/obr.12825 ◽

2019 ◽

Vol 20 (5) ◽

pp. 713-724 ◽

Cited By ~ 4

Author(s):

Gwenndolyn C. Porter ◽

Karen Laumb ◽

Tzeyu Michaud ◽

Fabiana Brito ◽

Daniel Petreca ◽

...

Keyword(s):

Systematic Review ◽

Weight Loss ◽

Meta Analysis ◽

Weight Loss Interventions ◽

The Impact

Download Full-text

Acceptability and potential effectiveness of commercial portion control tools amongst people with obesity

British Journal Of Nutrition ◽

10.1017/s0007114516004104 ◽

2016 ◽

Vol 116 (11) ◽

pp. 1974-1983 ◽

Cited By ~ 9

Author(s):

Eva Almiron-Roig ◽

Angélica Domínguez ◽

David Vaughan ◽

Ivonne Solis-Trapala ◽

Susan A. Jebb

Keyword(s):

Weight Control ◽

Ease Of Use ◽

Portion Size ◽

Perceived Effectiveness ◽

Obese Adults ◽

Portion Control ◽

Portion Sizes ◽

Professional Contact ◽

Weight Loss Programme ◽

The Impact

AbstractExposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7–12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3·7–4·4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P>0·32 for all comparisons); 55 % of participants used the CS on most days v. 21 % for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.

Download Full-text

The impact of weight loss on depression: A preliminary meta-analysis

PsycEXTRA Dataset ◽

10.1037/e505302014-024 ◽

2004 ◽

Author(s):

Bruce Blaine ◽

Jennifer McElroy ◽

Hilary Vidair

Keyword(s):

Weight Loss ◽

Meta Analysis ◽

The Impact

Download Full-text

Incidence of successful pregnancy after weight loss interventions in infertile women: a systematic review and meta-analysis of the literature

10.26226/morressier.573c1513d462b80296c988c4 ◽

2016 ◽

Author(s):

Loredana Maria Sosa Fernandez

Keyword(s):

Systematic Review ◽

Weight Loss ◽

Meta Analysis ◽

Successful Pregnancy ◽

Infertile Women ◽

Weight Loss Interventions

Download Full-text

European Guidelines for Obesity Management in Adults with a Very Low-Calorie Ketogenic Diet: A Systematic Review and Meta-Analysis

Obesity Facts ◽

10.1159/000515381 ◽

2021 ◽

Vol 14 (2) ◽

pp. 222-245

Author(s):

Giovanna Muscogiuri ◽

Marwan El Ghoch ◽

Annamaria Colao ◽

Maria Hassapidou ◽

Volkan Yumuk ◽

...

Keyword(s):

Systematic Review ◽

Weight Loss ◽

Body Composition ◽

Body Weight ◽

Side Effects ◽

Ketogenic Diet ◽

Meta Analysis ◽

Dietary Treatment ◽

Obesity Management ◽

Weight Loss Interventions

Background: The very low-calorie ketogenic diet (VLCKD) has been recently proposed as an appealing nutritional strategy for obesity management. The VLCKD is characterized by a low carbohydrate content (<50 g/day), 1–1.5 g of protein/kg of ideal body weight, 15–30 g of fat/day, and a daily intake of about 500–800 calories. Objectives: The aim of the current document is to suggest a common protocol for VLCKD and to summarize the existing literature on its efficacy in weight management and weight-related comorbidities, as well as the possible side effects. Methods: This document has been prepared in adherence with Preferred Reporting Items for Systematic Review and Meta-Analyses (PRISMA) guidelines. Literature searches, study selection, methodology development, and quality appraisal were performed independently by 2 authors and the data were collated by means of a meta-analysis and narrative synthesis. Results: Of the 645 articles retrieved, 15 studies met the inclusion criteria and were reviewed, revealing 4 main findings. First, the VLCKD was shown to result in a significant weight loss in the short, intermediate, and long terms and improvement in body composition parameters as well as glycemic and lipid profiles. Second, when compared with other weight loss interventions of the same duration, the VLCKD showed a major effect on reduction of body weight, fat mass, waist circumference, total cholesterol and triglyceridemia as well as improved insulin resistance. Third, although the VLCKD also resulted in a significant reduction of glycemia, HbA1c, and LDL cholesterol, these changes were similar to those obtained with other weight loss interventions. Finally, the VLCKD can be considered a safe nutritional approach under a health professional’s supervision since the most common side effects are usually clinically mild and easily to manage and recovery is often spontaneous. Conclusions: The VLCKD can be recommended as an effective dietary treatment for individuals with obesity after considering potential contra-indications and keeping in mind that any dietary treatment has to be personalized. Prospero Registry: The assessment of the efficacy of VLCKD on body weight, body composition, glycemic and lipid parameters in overweight and obese subjects: a meta-analysis (CRD42020205189).

Download Full-text

The Impact of Restrictive and Non-restrictive Dietary Weight Loss Interventions on Neurobehavioral Factors Related to Body Weight Control: the Gaps and Challenges

Current Obesity Reports ◽

10.1007/s13679-021-00452-y ◽

2021 ◽

Author(s):

Sylvain Iceta ◽

Shirin Panahi ◽

Isabel García-García ◽

Andréanne Michaud

Keyword(s):

Weight Loss ◽

Body Weight ◽

Weight Control ◽

Dietary Weight Loss ◽

Body Weight Control ◽

Weight Loss Interventions ◽

The Impact

Download Full-text

Consumer Understanding, Perception and Interpretation of Serving Size Information on Food Labels: A Scoping Review

Nutrients ◽

10.3390/nu11092189 ◽

2019 ◽

Vol 11 (9) ◽

pp. 2189 ◽

Cited By ~ 2

Author(s):

Klazine Van der Horst ◽

Tamara Bucher ◽

Kerith Duncanson ◽

Beatrice Murawski ◽

David Labbe

Keyword(s):

Scoping Review ◽

Overweight And Obesity ◽

Dietary Guidelines ◽

Portion Size ◽

Food Literacy ◽

Size Information ◽

Size Selection ◽

Portion Sizes ◽

Serving Sizes ◽

Serving Size

The increase in packaged food and beverage portion sizes has been identified as a potential factor implicated in the rise of the prevalence of obesity. In this context, the objective of this systematic scoping review was to investigate how healthy adults perceive and interpret serving size information on food packages and how this influences product perception and consumption. Such knowledge is needed to improve food labelling understanding and guide consumers toward healthier portion size choices. A search of seven databases (2010 to April 2019) provided the records for title and abstract screening, with relevant articles assessed for eligibility in the full-text. Fourteen articles met the inclusion criteria, with relevant data extracted by one reviewer and checked for consistency by a second reviewer. Twelve studies were conducted in North America, where the government regulates serving size information. Several studies reported a poor understanding of serving size labelling. Indeed, consumers interpreted the labelled serving size as a recommended serving for dietary guidelines for healthy eating rather than a typical consumption unit, which is set by the manufacturer or regulated in some countries such as in the U.S. and Canada. Not all studies assessed consumption; however, larger labelled serving sizes resulted in larger self-selected portion sizes in three studies. However, another study performed on confectionary reported the opposite effect, with larger labelled serving sizes leading to reduced consumption. The limited number of included studies showed that labelled serving size affects portion size selection and consumption, and that any labelled serving size format changes may result in increased portion size selection, energy intake and thus contribute to the rise of the prevalence of overweight and obesity. Research to test cross-continentally labelled serving size format changes within experimental and natural settings (e.g., at home) are needed. In addition, tailored, comprehensive and serving-size-specific food literacy initiatives need to be evaluated to provide recommendations for effective serving size labelling. This is required to ensure the correct understanding of nutritional content, as well as informing food choices and consumption, for both core foods and discretionary foods.

Download Full-text

Progress Evaluation for Transnational Restaurant Chains to Reformulate Products and Standardize Portions to Meet Healthy Dietary Guidelines and Reduce Obesity and Non-Communicable Disease Risks, 2000–2018: A Scoping and Systematic Review to Inform Policy

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph16152732 ◽

2019 ◽

Vol 16 (15) ◽

pp. 2732 ◽

Cited By ~ 4

Author(s):

Vivica Kraak ◽

Sofia Rincón-Gallardo Patiño ◽

Deepthi Renukuntla ◽

Eojina Kim

Keyword(s):

Systematic Review ◽

Scoping Review ◽

Communicable Disease ◽

Meta Analysis ◽

Restaurant Industry ◽

Dietary Guidelines ◽

Portion Size ◽

Future Research ◽

Food And Beverage ◽

Serving Sizes

Transnational restaurant chains sell food and beverage products in 75 to 139 countries worldwide linked to obesity and non-communicable diseases (NCDs). This study examined whether transnational restaurant chains reformulated products and standardized portions aligned with healthy dietary guidelines and criteria. Firstly, we describe the transnational restaurant industry structure and eating trends. Secondly, we summarize results from a scoping review of healthy dietary guidelines for restaurants. Thirdly, we describe a systematic review of five electronic databases (2000–2018) to identify studies on nutrient profile and portion size changes made by transnational restaurants over 18 years. We used Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, identified 179 records, and included 50 studies conducted in 30 countries across six regions. The scoping review found a few expert-recommended targets for restaurants to improve offerings, but no internationally accepted standard for portions or serving sizes. The systematic review results showed no standardized assessment methods or metrics to evaluate transnational chain restaurants’ practices to improve menu offerings. There was wide variation within and across countries, regions, firms, and chains to reduce energy, saturated and trans fats, sodium, and standardized portions. These results may inform future research and encourage transnational chain restaurants to offer healthy product profiles and standardized portions to reduce obesity and NCD risks worldwide.

Download Full-text