The sustained effect of texture-based eating rate on food intake in an 11-d randomised controlled trial
Year: 2026
Type: article
Study designs: Randomized Controlled Trial, Clinical Trial
Abstract: Food texture influences eating rate (ER), and slower ERs are associated with reduced energy intake within a meal. However, it remains unclear whether this acute effect of ER on intake is sustained over time. We investigated whether texture-based differences in meal ER can have a sustained effect on food and energy intake across 11 consecutive days. In a randomised cross-over feeding trial, Dutch adults ( n 20) were randomised to an 11-d ‘fast’ and an 11-d ‘slow’ ER diet, followed by a 17-d washout period before completing the alternate diet-arm. Participants consumed ad libitum breakfast and dinners of which ER was manipulated using food texture and received the same lunch meals on both diets served in regular-sized fixed portions. Diets were matched for served total weight (gram), energy (kcal) and energy density (kcal/gram) and were equivalent for visual volume, meal liking and meal variety. Meal ER on the ‘slow diet’ was on average 32 % slower compared with the ‘fast diet’ ( P < 0·01). On days when texture led to significant differences in ER, food intake was reduced by 121 ( se 24) g/d ( P < 0·001), and this effect did not attenuate over time ( P = 0·25). Cumulative food intake was 6 % lower for the slow compared with the fast diet ( P < 0·001) with no significant difference in energy intake. On 8 of the 11 test days, meal texture reduced ER and supported a consistent reduction in food intake. Further research should test whether a whole diet approach to lowering ER by modifying meal textures could help to moderate food and energy intakes.
Source: British Journal Of Nutrition
Institution: Wageningen University & Research
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
Estimated APC paid: $3,550
OpenAlex ID: W7118547876