Al Dente or Well Done? The Eating Rate of a Pasta Meal Modified by Texture

NCT05019872 | Completed

• 1 other identifier: SEC WUR 2021
• Study Type: interventional
• Target: 54
• Locations: 1 country
• Sites: 1

Brief Summary

Rationale: The world-wide rising obesity rates are a major health problem. Therefore, people should moderate food intake. A lower eating rate will decrease the energy intake. The eating rate of foods can be modified by changing the texture without affecting their acceptability. Harder, chunkier, more viscous, and more voluminous foods will decrease the eating rate and thus energy intake. However, the impact of texture on oral processing has mostly been studied as a model or single food system, whereas a diet consists of many different food products often consumed in combination. Little has been researched on the effect of food texture on eating rate within the context of realistic meals. It is not known if the eating rate of a meal is determined by the eating rate component with the lowest eating rate or if there is an additive effect of the eating rates of all components of the meal. Objective: The aim of the ESPA study is to determine how the eating rate of a pasta meal can be changed by manipulating the hardness of the ingredients and to investigate if the eating rate of a meal is determined by the eating rate of the component with the lowest eating rate or if there is an additive effect of the eating rates of all components of the meal. Study design: The study is a randomized crossover trial. All participants receive all pasta samples. Study population: Healthy adults (n=50) between 18-55 years old with European nationality, and a BMI between 18.5-30 kg/m2. Intervention: Participants will attend three test sessions during lunch in which in total twelve pasta samples will be consumed. The pasta samples will consists of individual or combined pasta noodles, vegetables, and sauce differing in hardness. The order of the samples will be randomized. After the consumption of the test samples, the participants will rate their appetite and the sensory characteristics of the samples. During the test sessions, participants will be video recorded to determine their eating behavior. Main study parameters/endpoints: The main study outcome is the eating rate (g/min). Secondary outcomes are the oral processing characteristics assessed with the video recordings (meal duration \[min\], bite duration \[min\], number of bites, number of chews, average bite size \[g\], average amount of chews per bite, and oral sensory exposure time \[min\]) and sensory characteristics rated on a visual analogue scale (liking \[flavor, texture, and overall\], flavor intensity, sweetness, saltiness, sourness, hardness, and chewiness).

Conditions

Eating Behavior

Keywords

Eating rate; Pasta; Oral Processing; Eating Behaviour; Texture; Hardness

Outcome Measures

Primary Outcomes (1)

• Eating rate (g/min)

  Amount of the sample divided by the consumption time of the sample, measured with video recording.

  1 sample, up to 30 minutes

Secondary Outcomes (15)

• Meal duration (min)

  1 sample, up to 30 minutes

• Bite duration (min)

  1 sample, up to 30 minutes

• Number of bites

  1 sample, up to 30 minutes

• Number of chews

  1 sample, up to 30 minutes

• Average bite size (g)

  1 sample, up to 30 minutes

Study Arms (12)

Penne hard

ACTIVE COMPARATOR

20 g penne cooked for 7 minutes

Behavioral: (Components of) pasta meal

Penne soft

ACTIVE COMPARATOR

20 g penne cooked for 20 minutes

Behavioral: (Components of) pasta meal

Carrot hard

ACTIVE COMPARATOR

50 g diced carrot cooked for 2 minutes

Behavioral: (Components of) pasta meal

Carrot soft

ACTIVE COMPARATOR

50 g diced carrot cooked for 20 minutes

Behavioral: (Components of) pasta meal

Penne hard + sauce

ACTIVE COMPARATOR

20 g penne cooked for 7 minutes + 10 g tomato sauce

Behavioral: (Components of) pasta meal

Penne soft + sauce

ACTIVE COMPARATOR

20 g penne cooked for 20 minutes + 10 g tomato sauce

Behavioral: (Components of) pasta meal

Carrot hard + sauce

ACTIVE COMPARATOR

50 g diced carrot cooked for 2 minutes + 10 g tomato sauce

Behavioral: (Components of) pasta meal

Carrot soft + sauce

ACTIVE COMPARATOR

50 g diced carrot cooked for 20 minutes + 10 g tomato sauce

Behavioral: (Components of) pasta meal

Penne hard + carrot hard + sauce

ACTIVE COMPARATOR

20 g penne cooked for 7 minutes + 50 g diced carrot cooked for 2 minutes + 20 g tomato sauce

Behavioral: (Components of) pasta meal

Penne hard + carrot soft + sauce

ACTIVE COMPARATOR

20 g penne cooked for 7 minutes + 50 g diced carrot cooked for 20 minutes + 20 g tomato sauce

Behavioral: (Components of) pasta meal

Penne soft + carrot hard + sauce

ACTIVE COMPARATOR

20 g penne cooked for 20 minutes + 50 g diced carrot cooked for 2 minutes + 20 g tomato sauce

Behavioral: (Components of) pasta meal

Penne soft + carrot soft + sauce

ACTIVE COMPARATOR

20 g penne cooked for 20 minutes + 50 g diced carrot cooked for 20 minutes + 20 g tomato sauce

Behavioral: (Components of) pasta meal

Interventions

(Components of) pasta meal BEHAVIORAL

Samples will be provided one by one in cups labeled with an unique code.

Carrot hard; Carrot hard + sauce; Carrot soft; Carrot soft + sauce; Penne hard; Penne hard + carrot hard + sauce; Penne hard + carrot soft + sauce; Penne hard + sauce; Penne soft; Penne soft + carrot hard + sauce; Penne soft + carrot soft + sauce; Penne soft + sauce

Eligibility Criteria

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

You may qualify if:

• European nationality
• Able to understand and speak English fluently or without difficulty (self-report)
• BMI 18.5-30 kg/m2 (self-report)
• Good general health and appetite (self-report)
• Regular consumers of pasta with tomato sauce (commonly once or more per month)

You may not qualify if:

• Pregnant or lactating women
• Smoking
• Braces (not including a dental wire) or oral piercing
• 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)
• Use of medication that may influence study outcomes (self-report)
• Consuming on average more than 21 glasses of alcohol per week
• Intensive exercising more than eight hours per week
• Allergies or intolerance to any ingredient of the test meals
• Don't like pasta with tomato sauce or its ingredients (\<five on a nine point Likert scale)
• Men having facial hair such as a beard as facial movements cannot be analyzed
• Signed up for participating in another research study
• Employee of Human Nutrition department of Wageningen university
• Employee, thesis student or intern at the chair group of Sensory Science and Eating Behaviour Human Nutrition or Food Quality and Design (WUR)

Sponsors & Collaborators

• Wageningen University: lead

Study Sites (1)

Wageningen University, Human Nutrition Department

Wageningen, Gelderland, 6708 WE, Netherlands

Location

MeSH Terms

Conditions

Feeding Behavior

Condition Hierarchy (Ancestors)

Behavior, Animal; Behavior

Study Officials

• Lise AJ Heuven, MSc

  Wageningen University

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: OTHER
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Model Details: All participants receive twelve pasta samples differing in the hardness of carrots and penne, and the addition of sauce

Study Record Dates

• First Submitted: July 19, 2021
• First Posted: August 25, 2021
• Study Start: September 14, 2021
• Primary Completion: December 9, 2021
• Study Completion: December 9, 2021
• Last Updated: December 13, 2021

Record last verified: 2021-12

Data Sharing

• IPD Sharing: Will not share

Locations

NL (1)