Eating rate has sustained effects on energy intake from ultraprocessed diets: a 2-week ad libitum dietary randomized controlled crossover trial
Forde CG, Heuven LA, van Bruinessen M, Liu Z, Stieger M, de Graaf K, Lasschuijt MP
The American journal of clinical nutrition · 10 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Possibly industry funded
- Government
- Topconsortium voor Kennis en Innovatie
- Authors
- At least one author declares a financial tie to industry
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2025-11-26 · Am J Clin Nutr · vol. 123 · issue 4 · p. 101122
- Publisher
- Elsevier BV
- Cited
- 11 citations · more than 97% of similar papers · 5.6× the field average
- Impact
- Top 10% most cited in its field
- References
- 61 works
- Access
- Open access (hybrid journal) · CC-BY
- Research areas
- Food composition and properties · Nutritional Studies and Diet · Diet and metabolism studies
- Keywords
- Crossover study, Food intake, Meal, Food energy, Randomized controlled trial, Taste
- MeSH
- humans, diet, cross-over studies, single-blind method, feeding behavior, energy intake, eating, food handling, adult, female, male, young adult, meals
7 authors
From NL
- Ciaran Gerard Forde · correspondingWageningen University & Research
- Lise A.J. HeuvenWageningen University & Research
- Marieke van BruinessenWageningen University & Research
- Zhen LiuWageningen University & Research
- Markus StiegerWageningen University & Research
- Kees de GraafWageningen University & Research
Abstract
Background
Previous research has shown that diets dominated by ultraprocessed foods (UPF) are associated with higher dietary energy intakes. This association may be attributable in part to meal texture and associated eating rate (ER). Experimental studies are needed to clarify the underlying mechanisms.
Objectives
The objective was to compare daily energy intake (kcal/d) from diets with different meal texture-derived ER (g/min) (UPF Slow-ER compared to UPF Fast-ER) across a 14-day period. Two UPF diets comprised of foods selected to have textures known to lead to a slower or faster ER.
Methods
Forty-one participants [n = 21 male, mean (± standard deviation) age 27 ± 5; weight 70 ± 10 kg; body mass index 23.4 ± 1.9] completed a single-blind, block-randomized crossover study including 2 14-day diets; UPF Slow-ER and UPF Fast-ER, with a 2-wk washout. Diets were served ad libitum and matched for palatability, portion size served, total energy served, non-beverage energy density, and meal variety.
Results
Daily energy intake was 369 kcal/d (95% confidence interval: 221, 517) lower on the UPF Slow-ER diet compared with the UPF Fast-ER diet [main effect; F (1, 1051) = 23.98, P 0.05). There was no change in body weight pre-diets to post-diets, and no differences in body weight between the 2 diets. Body fat mass decreased on the UPF Slow-ER diet by 0.43 kg [main effect; F (1, 119) = 14.68, P = 0.0002].
Conclusions
Food texture-derived ER has a significant and sustained effect on energy intake of ultraprocessed diets over a 2-wk period. This finding highlights the importance of food texture in guiding ER and the central role of sensory cues in regulating meal size. This trial was registered at clinicaltrials.gov as NCT06113146.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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