Description
Growing evidence suggests that modifying food texture to influence eating rates (ER) can effectively regulate energy intake. Bread, available in various forms, is widely consumed around the world and is commonly consumed with condiments. A series of studies explored how physical properties of bread affect ER and food intake. In the first study (n=36), ER across nine plain bread types was primarily influenced by dimensional properties (e.g., slice: 11 g/min; soft bun: 18 g/min), and by textural parameters such as crumb adhesiveness, dryness, and crust hardness. The second study (n=30) further examined the effects of dimension by slide thickness and addition of margarine. Slice thickness enhanced ER due to larger bite sizes, however margarine addition speeded up ER predominantly by lubrication and significantly reducing chews per gram. The third study (n=37) investigated how dimensions (buns vs. slices, similar in g/unit) impacted ad libitum intake and condiment use at breakfast. Differences in spreadable surface area led to varying bread-to-condiment ratios: slices showed higher condiment and lower bread intake, whereas buns resulted in the opposite. Despite these shifts in macronutrient intake, total intake (g and kJ) remained consistent. These studies revealed that: 1) the shape of bread significantly influences ER, 2) bread shape impacts condiment usage, and 3) both bread shape and condiments collectively affect ER and food intake. These findings illustrate different pathways through which dimensions of carrier foods can modulate ER, condiment consumption, and, consequently, macronutrient and energy intake.| Period | 11 May 2025 → 13 May 2025 |
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| Event title | 7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating |
| Event type | Conference/symposium |
| Location | Valencia, SpainShow on map |
| Degree of Recognition | International |