Speed Limits: Food Intake and Eating Behaviour of Ultra-processed and Unprocessed Foods

NCT04280146 | Unknown

• 1 other identifier: SEC 2020-11
• Study Type: interventional
• Target: 60
• Locations: 1 country
• Sites: 1

Brief Summary

Rationale: Foods that can be eaten at a fast rate - with low mastication effort - lead to shorter orosensory exposure (OSE) per unit of food consumed. This results in a decreased satiation response and higher subsequent food intake. Recent research has shown that participants on a ultra-processed diet have an higher caloric intake and gain body weight compared to those on an unprocessed food diet. In this study the ultra-processed vs. unprocessed meals were classified according to the NOVA classification and matched on caloric content and palatability. The NOVA classification, classifies foods based on the physical, biological and chemical processes that occur after foods are separated from nature, and before they are consumed or used in the preparation of dishes and meals. However, it remains unclear whether the found increase in food intake of ultra-processed foods is due to industrial processing or because of a difference in eating rate at which the (ultra-)processed foods can be consumed. Objective: The objective of this study is to determine the independent and additive effects of industrial food processing (according to the NOVA classification) and eating rate on satiation. Study design: The study has a 2x2 randomized crossover design. All participants receive 4 treatments and are their own control. Study population: Healthy adults (n=60) between 18-55 years old with a BMI between 18.5-27 kg/m2. Intervention: Participants will join 4 test days during which they receive 3 main test meals (breakfast, lunch, dinner) and in-between meals snacks according to one of the 4 diets. The 4 diets of this study are: 1) unprocessed, slow eating rate 2) unprocessed, fast eating rate 3) ultra-processed, slow eating rate 4) ultra- processed, fast eating rate. During eating and before and after eating the weight of the plate will be measured to determine intake. Additionally, participants will be recorded on video to determine eating behaviour (number of bites, chews and oral processing duration). The order in which participants will receive the diets will be randomized. The evening before and during each test day participants will keep a food and exercise diary. Main study parameters/endpoints: The main study outcomes are food intake during the three main meals and during snack time. Secondary outcomes are, eating behaviour characteristics measured by video (eating rate (g/min and bites/min), number of chews (chews/bite and chews/gram), bite size (gram/bite), oral processing duration (seconds), appetite (hunger, fullness, desire to eat, desire to eat sweet, desire to eat savoury, prospective consumption) and sensory characteristics (liking (taste + smell), desire to eat the meal, expected satiation, sweet, savoury, smoothness, chewiness, thickness) of the meals. Nature and extent of the burden and risks associated with participation, benefit and group relatedness: The risk associated with participation is small and the burden can be considered as moderate. The knowledge obtained may be used to develop products or strategies that enhance healthy choices and eating behaviour and consequently help prevent overweight and obesity. We consider the knowledge obtained and possible implications of this study to outweigh the individual burden.

Conditions

Obesity; Excess Calories

Outcome Measures

Primary Outcomes (1)

• Energy intake

  Daily energy intake

  1 day

Study Arms (2)

Degree of food processing

ACTIVE COMPARATOR

unprocessed vs ultra-processed foods according to NOVA table.

Behavioral: daily energy intake

eating rate

ACTIVE COMPARATOR

slow vs fast eating rate (kcal/min), manipulated by food form

Behavioral: daily energy intake

Interventions

daily energy intake BEHAVIORAL

Investigate daily energy intake according to eating rate and food processing

Also known as: eating rate

Degree of food processing; eating rate

Eligibility Criteria

• Age: 18 Years - 55 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• Able to understand and speak English fluently or without difficulty (self-report)
• BMI 18.5-30 kg/m2 - measured by the researchers at the end of information meeting (after signing informed consent)
• Good general health and appetite (F1 questionnaire self-report)
• Commonly (5 out of 7 week days) eating three meals a day every day around approximately the same times. (This is a Self-report question; see F1 questionnaire).

You may not qualify if:

• Difficulties with swallowing, chewing and or eating in general
• Suffering from an endocrine or eating disorder, gastrointestinal illness or illness of the thyroid gland, respiratory disease or diabetes.
• Having taste or smell disorders (self-report)
• Braces (not including a dental wire) or oral piercing
• Smoking
• Consuming on average more than 21 glasses of alcohol per week (21)
• Use of medication that may influence study outcomes (self-report)
• Allergies or intolerance to any ingredient of the test meals or snacks
• Not willing to eat the test food because of eating habits or believes.
• Following a vegetarian or vegan diet
• Lactose intolerant
• Men having facial hair such as a beard as facial movements cannot be analysed.
• Followed an energy restricted diet during the last 2 months
• Gained or lost 5 kg of body weight over the last half year
• Signed up for participating in another research study

Sponsors & Collaborators

• Wageningen University: lead

Study Sites (1)

Wageningen University

Wageningen, 6700, Netherlands

RECRUITING

Related Publications (1)

• Lasschuijt M, Camps G, Mars M, Siebelink E, de Graaf K, Bolhuis D. Speed limits: the effects of industrial food processing and food texture on daily energy intake and eating behaviour in healthy adults. Eur J Nutr. 2023 Oct;62(7):2949-2962. doi: 10.1007/s00394-023-03202-z. Epub 2023 Jul 14.

  PMID: 37452167 DERIVED

MeSH Terms

Conditions

Obesity

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Study Officials

• Dieuwerke P Bolhuis, PhD

  Wageninge University

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Dieuwerke P Bolhuis, PhD

CONTACT

31 (0) 317 48 58 70; dieuwerke.bolhuis@wur.nl

Marlou Lasschuijt, MSc

CONTACT

marlou.lasschuijt@wur.nl

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: Investigate cultural difference on eating behaviour
• Purpose: TREATMENT
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Model Details: Subjects are exposed foods for four days. 1 day Ultra processed fast food 1 day Ultra processed slow foods 1 day unprocessed fast food 1 day unprocessed slow food

Study Record Dates

• First Submitted: February 20, 2020
• First Posted: February 21, 2020
• Study Start: February 1, 2020
• Primary Completion: April 30, 2020
• Study Completion: July 31, 2020
• Last Updated: February 21, 2020

Record last verified: 2020-02

Locations

NL (1)