The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake

Satiation Clinical Trial

Official title:

The Lunch Study: the Combined Effects of Food Texture and Energy Density on Intake

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02977260
• Other study ID #: 2015/00867 Part 1
• Status: Completed
• Phase: N/A
• First received: November 21, 2016
• Last updated: November 29, 2016
• Start date: September 2015
• Est. completion date: September 2016

Study information

• Verified date: November 2016
• Source: Clinical Nutrition Research Centre, Singapore
• Contact: n/a
• Is FDA regulated: No
• Health authority: Singapore: Institutional Review Board
• Study type: Interventional

Clinical Trial Summary

Meal size is strongly influenced by a number of external features of the food environment which can promote over-consumption, such as the availability of palatable energy dense foods. The current research aimed to investigate whether natural food-based differences in texture could be used to slow down eating rate and reduce intake from large portions and higher energy dense foods.

A four-session randomised crossover study assessed the effect of faster vs. slower eating rate, achieved through manipulating food texture, on ad-libitum consumption (weight and calories) at a meal, alone and in combination with variations in meal energy-density (higher vs. lower)

Description:

The current obesogenic environment is characterized by the abundance of palatable and high energy dense foods. High dietary energy density can promote sustained overcompensation at meal times. On the other hand, eating at a slower rate has been shown to reduce meal size, and food-based texture differences can slow eating rate. It is possible that texture-based differences in eating rate could be used to reduce energy intake in of foods that are higher in energy density.

This study was conducted to quantify the effect of eating rate (fast vs. slow) on ad-libitum consumption of a meal, alone and in combination with variations in meal energy-density (0.57 kcal/g vs 1.01 kcal/g). The meal combinations were as follows:

Meal 1: thin/0.57 kcal; Meal 2: thin/1.01 kcal/g; Meal 3: thick/ 0.57 kcal/g; Meal 4: thick /1.01 kcal/g

Participants consumed the four test meals over four non-consecutive test sessions at the Clinical Nutrition Research Centre, with at least three days washout between each session. Each part followed a completely randomised full crossover design.

The primary objective was to assess ad libitum intake (both kcal and g) of the test meals, depending on the combination of food texture and energy density.

The secondary objectives were to assess the eating rate, oral processing characteristics, changes in rated appetite up to 90 minutes post-consumption and energy intake (kcal) for the rest of the test day (food diary), as a function of the test meal texture and energy density

Recruitment information / eligibility

• Status: Completed
• Enrollment: 63
• Est. completion date: September 2016
• Est. primary completion date: September 2016
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Both
• Age group: 21 Years to 50 Years

Eligibility

Inclusion criteria:

• Aged between 21 and 50 years

• BMI < 30 kg/m2

Exclusion criteria:

• Individuals whose body weight has changed more than 5 kilograms in the last 12 months

• People who are taking insulin or medications known to affect glucose metabolism, appetite or energy metabolism

• Individuals who are currently dieting

• People with intolerances or allergies to study foods or test products, e.g. soya, wheat, gluten, cereal, fruits, biscuits, dairy products, rice, vegetable, meat, seafood, sugar and sweetener, gelatin, natural food colourings or flavourings, etc

• Pregnant women

Study Design

Allocation: Randomized, Intervention Model: Crossover Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science

Related Conditions & MeSH terms

• Satiation

Intervention

Other:
• Thin/Low Energy
Thin textured rice meal (ground rice grains) with lower energy density (0.57 kcal/g)
• Thin/High Energy
Thin textured rice meal (ground rice grains) with higher energy density (1.01 kcal/g)
• Thick/Low Energy
Thicker textured rice meal (whole rice grains) with lower energy density (0.57 kcal/g)
• Thick/High Energy
Thicker textured rice meal (whole rice grains) and high energy density (1.01 kcal/g)

Locations

Country	Name	City	State
Singapore	Clinical Nutrition Research Centre	Singapore

Sponsors (1)

Lead Sponsor	Collaborator
Clinical Nutrition Research Centre, Singapore

Country where clinical trial is conducted

Singapore, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Ad libitum intake of the test meals - weight (g)	The weight of the test meal consumed during the test session was measured.; There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.	Measured once for up to 20 minutes	No
Primary	Ad libitum intake of the test meals - calories (kcal)	The weight of the meal consumed was measured and convert to calories using the meal energy density (which is known).; There are four test sessions and participants eat one of the four test meals each session. The amount consumed was measured each time.	Measured once for up to 20 minutes	No
Secondary	Eating rate of the test meals	Video recordings of the participants eating are coded and from this eating rate was calculated as grams consumed per minute (g/min).	Measured once for up to 20 minutes	No
Secondary	Changes in rated appetite pre- to post meal consumption and up to 90 minutes post-consumption	100-point Visual Analogue Scale (VAS) ratings of hunger, fullness, desire to eat, prospective consumption and thirst	pre-meal, immediately post-meal, +15 minutes, +30 minutes, +45 minutes, +60 minutes, +75 minutes, + 90 minutes	No
Secondary	Energy intake (kcal) for the rest of the test day recorded in a Food diary	Food intake recorded in a food diary	Up to 24 hours	No