Variation in the oral processing of everyday meals is associated with fullness and meal size; A potential nudge to reduce energy intake?

Danielle Ferriday*, Matthew L. Bosworth, Nicolas Godinot, Nathalie Martin, Ciarán G. Forde, Emmy van den Heuvel, Sarah L. Appleton, Felix Moss, Peter J. Rogers, Jeffrey M. Brunstrom

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

69 Citations (Scopus)

Abstract

Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N = 12) attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiationwas assessed. During eachmeal, oral processingwas characterised using: (i) video-recordings of the mouth and (ii) real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density) from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N = 24) consumed a 400-kcal portion of either the "fast" or "slow" meal followed by an ad libitum meal (either the same food or a dessert). When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations) might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

Original languageEnglish
Article number315
JournalNutrients
Volume8
Issue number5
DOIs
Publication statusPublished - 21 May 2016
Externally publishedYes

Keywords

  • Appetite
  • Expected satiation
  • Liking
  • Nudge theory
  • Oral processing behaviours
  • Satiation
  • Satiety

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