scholarly journals Consistency of Eating Rate, Oral Processing Behaviours and Energy Intake across Meals

Nutrients ◽  
2017 ◽  
Vol 9 (8) ◽  
pp. 891 ◽  
Author(s):  
Keri McCrickerd ◽  
Ciaran Forde
Keyword(s):  
Energy Intake ◽  
Eating Rate ◽  
Oral Processing

scholarly journals Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children

2021 ◽  
Vol 8 ◽  
Author(s):  
Camille Schwartz ◽  
Ophélie Person ◽  
Emilie Szleper ◽  
Sophie Nicklaus ◽  
Carole Tournier
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Cottage Cheese ◽  
Oral Exposure ◽  
Eating Rate ◽  
School Aged Children ◽  
Ad Libitum ◽  
Oral Processing ◽  
The Individual ◽  
Eating Fast

Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce would modify hunger and subsequent food intake during this meal. Forty-four children (8–10 years old) participated in two videotaped mid-afternoon snacks, during which they received one of the two forms of apple as a food preload followed 10 min later by ad libitum consumption of sweetened cottage cheese. They self-reported their level of hunger throughout consumption, and the weight of cottage cheese consumed was determined at the end of the snack. Children's chewing capabilities and eating traits were parent-reported. Eating a raw apple increased oral exposure time and decreased bite size compared to eating applesauce. However, neither the reported hunger nor consecutive food intake were modified. Regardless of the meal, children eating fast had a higher ad libitum energy intake. The individual eating rate for the cottage cheese was correlated with the eating rate observed for applesauce but not for apple segments, the latter being associated with children's chewing difficulties. This study suggests that the form of a fruit offered at the start of a mid-afternoon snack does not impact food intake; the findings clearly call for more exploration of satiation mechanisms related to food texture properties among children and indicate the need to consider children's oral processing skills.

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

2018 ◽  
Vol 9 (10) ◽  
pp. 5301-5312 ◽  
Author(s):  
May Sui Mei Wee ◽  
Ai Ting Goh ◽  
Markus Stieger ◽  
Ciarán G. Forde
Keyword(s):  
Energy Intake ◽  
Profile Analysis ◽  
Eating Rate ◽  
Eating Behaviours ◽  
Macronutrient Composition ◽  
Solid Foods ◽  
Texture Properties ◽  
Wide Range ◽  
Oral Processing ◽  
Instrumental Texture

The correlation between instrumental texture properties and oral processing provides guidance on the parameters that produce ‘faster’ and ‘slower’ versions of foods, and suggests how texture modifications can be applied to moderate eating rate and energy intake within meals.

scholarly journals A pilot study to determine whether using a lightweight, wearable micro-camera improves dietary assessment accuracy and offers information on macronutrients and eating rate

2015 ◽  
Vol 115 (1) ◽  
pp. 160-167 ◽  
Author(s):  
Claire Pettitt ◽  
Jindong Liu ◽  
Richard M. Kwasnicki ◽  
Guang-Zhong Yang ◽  
Thomas Preston ◽  
...  
Keyword(s):  
Pilot Study ◽  
Energy Expenditure ◽  
Energy Intake ◽  
Dietary Assessment ◽  
Reporting Rate ◽  
Eating Rate ◽  
Food Diary ◽  
Doubly Labelled Water ◽  
Food Diaries ◽  
Dietary Intake Assessment

AbstractA major limitation in nutritional science is the lack of understanding of the nutritional intake of free-living people. There is an inverse relationship between accuracy of reporting of energy intake by all current nutritional methodologies and body weight. In this pilot study we aim to explore whether using a novel lightweight, wearable micro-camera improves the accuracy of dietary intake assessment. Doubly labelled water (DLW) was used to estimate energy expenditure and intake over a 14-d period, over which time participants (n 6) completed a food diary and wore a micro-camera on 2 of the days. Comparisons were made between the estimated energy intake from the reported food diary alone and together with the images from the micro-camera recordings. There was an average daily deficit of 3912 kJ using food diaries to estimate energy intake compared with estimated energy expenditure from DLW (P=0·0118), representing an under-reporting rate of 34 %. Analysis of food diaries alone showed a significant deficit in estimated daily energy intake compared with estimated intake from food diary analysis with images from the micro-camera recordings (405 kJ). Use of the micro-camera images in conjunction with food diaries improves the accuracy of dietary assessment and provides valuable information on macronutrient intake and eating rate. There is a need to develop this recording technique to remove user and assessor bias.

scholarly journals Eating rate of commonly consumed foods promotes food and energy intake

Appetite ◽  
2011 ◽  
Vol 56 (1) ◽  
pp. 25-31 ◽  
Author(s):  
Mirre Viskaal-van Dongen ◽  
Frans J. Kok ◽  
Cees de Graaf
Keyword(s):  
Energy Intake ◽  
Eating Rate

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 < 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 Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1080 ◽  
Author(s):  
Pey Sze Teo ◽  
Rob M. van Dam ◽  
Clare Whitton ◽  
Linda Wei Lin Tan ◽  
Ciarán G. Forde
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Body Composition ◽  
Waist Circumference ◽  
Energy Intake ◽  
Blood Lipids ◽  
Behavioral Risk ◽  
Eating Rate ◽  
Cholesterol Ratio ◽  
Increased Risk

Eating faster is associated with greater body mass index (BMI), but less is known about the relationships between eating rate, energy intake, body composition, and cardio-metabolic risk factors in different Asian ethnic groups. Using data from the Singapore Multi-Ethnic Cohort (n = 7011; 21–75 y), we investigated associations between self-reported eating rate (SRER), with energy intake, body composition, blood pressure, and blood lipids. SRER and lifestyle was assessed using interviewer-administered questionnaires. Multivariable models were used to examine the associations of SRER with energy intake, body composition, blood pressure, and blood lipids after adjusting for covariates. General and abdominal overweight were defined as BMI ≥ 23 kg/m2 and waist circumference >90 cm (men) and > 80 cm (women), respectively. On average, faster eaters (vs. slower eaters) consumed 105 kcal/day more (p = 0.034), had ~5 kg higher body weight (p < 0.001), 1.3 kg/m2 higher BMI (p < 0.001), and 3.1 cm larger waist-circumference (p < 0.001). Faster eaters had significantly higher blood pressure, circulating triglycerides, and total-to-high-density lipoprotein cholesterol ratio than slower eaters. Faster eaters were twice as likely to develop general (multivariable-OR: 2.2; 95% CI, 1.8–2.6; p < 0.001), and abdominal (OR: 1.8; 95% CI, 1.5–2.2; p < 0.001) overweight than slower eaters. This association was observed across all subgroups by age, sex, and ethnicity. Findings suggest that SRER is a robust behavioral marker for increased risk of higher energy intake, obesity, and poor cardio-metabolic health, and a modifiable behavioral risk-factor for obesity prevention.

scholarly journals Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 613
Author(s):  
María Dolores Álvarez ◽  
Jaime Paniagua ◽  
Beatriz Herranz
Keyword(s):  
Mechanical Properties ◽  
Textural Properties ◽  
Single Subject ◽  
Eating Rate ◽  
Cone Penetration ◽  
Shear Cell ◽  
Solid Foods ◽  
Cone Penetration Tests ◽  
Oral Processing ◽  
Highly Correlated

This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel’s oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel.

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.

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