Assessment of eating rate and food intake in spoon versus fork users in a laboratory setting

Accumulating evidence show positive relationships between eating rate and body weight. Acute food intake is affected by eating rate, bite size, and palatability. The objective was to assess differences between participants who chose to use a spoon vs. fork in eating rate and food intake of four meals that differ in palatability (low vs. high salt) and in energy density (low vs. high fat). Forty-eight healthy adults (16 males, 18-54 y, BMI: 17.8-34.4 kg/m2) were recruited. Participants attended four lunch time sessions after a standardised breakfast. Meals were either (1) low-fat/low-salt, (2) low-fat/high-salt, (3) high-fat/low-salt, or (4) high-fat/high-salt. Nineteen participants (6 males) consistently used a fork and 21 (8 males) used a spoon, 8 participants were inconsistent in cutlery use and excluded from analyses. Spoon users had on average a higher BMI than fork users (p=0.006). Effects of cutlery use, BMI status (BMI<25 vs. BMI>25), salt, and fat, and their interactions were assessed in a General Linear Model. Spoon users consumed faster (fork: 53±2.8g/min; spoon: 62±2.1g/min, p=0.022) and tended to consume more (p=0.09), whereas the duration of the meals were similar (fork: 6.9±0.3min; spoon: 6:7±0.2min, p=0.55). BMI status affected both eating rate and food intake (p=0.005). There were no significant two-way or three-way interactions between salt, fat, and cutlery use on eating rate or food intake. In conclusion, participants who chose to consume with forks ate slower compared to spoon users

Spray-dried microfibrillated cellulose particles as texture modifier in liquid foods and their effect on rheological, tribological and sensory properties

Microfibrillated cellulose (MFC) has potentisal to be used as clean label texture modifier in foods due to its structural and mechanical properties. These properties deteriorate upon drying of MFC dispersions due to aggregation of the microfibrils. In this study dried MFC particles were prepared by spray-drying MFC dispersions in a surplus of maltodextrin to prevent hornification. The aim of this study was to evaluate the effect of MFC particle concentration and MFC:maltodextrin ratio of dried MFC powders on rheological, tribological and sensory texture properties of liquid foods. Scanning Electron Microscopy demonstrated that after spray-drying, MFC powders with polydisperse particle size distribution were obtained (1–30 μm). Upon suspension of spray-dried MFC powder in water, maltodextrin dissolved in the aqueous continuous phase whereas spherical MFC networks retained their shape and co-existed in a mixture with individual fibrils. Spray-dried MFC powders were added to skimmed milk and tomato soup at different concentrations. With increasing concentration of dried MFC particles, shear viscosity, consistency index K, storage and loss modulus of skimmed milks and tomato soups increased whereas flow index n decreased. Addition of spray-dried MFC particles to milks and soups significantly (p < 0.05) increased sensory thickness and creaminess. Milks displayed similar tribological properties irrespective of MFC particle concentration, which was presumably caused by exclusion of the MFC network from the tribological gap. Rheological properties, thickness and creaminess increased more effectively upon addition of low MFC:maltodextrin particles compared to particles with high MFC:maltodextrin ratio. We conclude that spray-dried microfibrillated cellulose particles can be used as thickener or fat replacer in liquid foods

Dietary fat restriction increases fat taste sensitivity in people with obesity

OBJECTIVE: Individuals with obesity may be less sensitive to the taste of fat, and it is hypothesized that this is due to excess dietary fat intake. This study assessed the effect of a 6-week low-fat (LF) or portion control (PC) diet matched for weight loss on fat taste thresholds, fat perception, and preference in people with overweight/obesity. METHODS: Participants (n&thinsp;=&thinsp;53) completed a randomized dietary intervention and consumed either a LF diet (25% fat) or PC diet (33% fat) for 6 weeks. Fat taste thresholds (lowest detectable fat concentration), fat perception (discrimination ability), preference, and anthropometry were assessed at baseline and week 6. RESULTS: Consumption of a LF diet (n&thinsp;=&thinsp;26) and PC diet (n&thinsp;=&thinsp;27) reduced participants\u27 weight (P&thinsp;&lt;&thinsp;0.001), with no significant differences between groups (LF, -2.9%, PC, -2.7%). Both diets resulted in a decrease in fat taste thresholds (P&thinsp;=&thinsp;0.014), and the effect tended to be stronger in the LF diet vs. the PC diet (P&thinsp;=&thinsp;0.060). The ability to perceive different fat concentrations in foods was increased after the LF diet only (P&thinsp;=&thinsp;0.017); however, food preference did not change on either diet. CONCLUSIONS: A PC and LF diet both increase fat taste sensitivity in people with overweight/obesity, with the strongest effect after the LF diet

Emotions and Food Consumption: Emotional Eating Behavior in a European Population

Emotion can reflect in the perception of food consumption. An increase in food intake during emotional and psychological conditions may have a negative impact on human health. The aim of this cross-sectional study was to determine the associations between food consumption, emotional eating behavior, and emotional conditions such as stress, depression, loneliness, boredom eating, maintaining vigilance and alertness, and emotional food consolation. We used a Motivations for Food Choices Questionnaire (Eating Motivations, EATMOT) to determine the emotional aspects of food consumption in 9052 respondents living in 12 European countries between October 2017 and March 2018. Ordinal linear regression was used to identify the associations between the emotional eating behavior and emotional conditions such as stress, depression, loneliness, emotional consolation, and reasons to improve physical and psychological conditions. The regression models confirmed the associations between food consumption, emotional conditions, and emotional eating behavior. Associations were found between the emotional eating behavior and stress (odds ratio (OR) = 1.30, 95% confidence interval (CI) = 1.07–1.60, p = 0.010), depressive mood (OR = 1.41, 95% CI = 1.40–1.43, p < 0.001), loneliness (OR = 1.60, 95% CI = 1.58–1.62, p < 0.001), boredom (OR = 1.37, 95% CI = 1.36–1.39, p < 0.001), and emotional consolation (OR = 1.55, 95% CI = 1.54–1.57, p < 0.001). Emotional eating was associated with an effort to improve physical and psychological conditions, such as controlling body weight (OR = 1.11, 95% CI = 1.10–1.12, p < 0.001), keeping awake and alert (OR = 1.19, 95% CI = 1.19–1.20, p < 0.001) and consumption to feel good (OR = 1.22, 95% CI = 1.21–1.22, p < 0.001). In conclusion, emotions might provoke emotional eating behavior. The appropriate way to handle stress, depression, or other emotional states is important in conditions of being emotionally overwhelmed. The public should be educated on how to handle different emotional states. The focus should be moved somehow from emotional eating and the consumption of unhealthy food to healthy lifestyle practices, including regular exercise and healthy eating habits. Thus, it is necessary to halt these negative health effects on human health through public health programs.info:eu-repo/semantics/publishedVersio

Application of food texture to moderate oral processing behaviors and energy intake

Background: Many studies have shown that changes in food textures are able to reduce food intake via longer oral processing and slower eating rate, without a resultant decrease in food liking or post-meal fullness. Scope and approach: The current paper consolidates findings from to date and summarizes current knowledge on (i) how specific food textures influence oral processing, and (ii) how oral processing influence eating rate and food intake. An overview is presented of potential food texture based applications for future opportunities to moderate energy intake. Key findings and conclusions: Oral processing characteristics that particularly influence both eating rate and food intake are bite sizes and chewing behaviour. Increasing the hardness and elasticity of solid foods has been shown to increase chews per bite and decrease bite sizes to reduce eating rate and food intake. By contrast, increasing lubrication can stimulate faster eating rates by reducing the chews per bite required to agglomerate a swallowable bolus. The shape and size of foods can be designed to either directly influence the bite sizes or to manipulate surface area and moisture uptake to influence bolus formation and through this, eating rate and food intake. For semi-solid foods, manipulations in viscosity and particle sizes have been shown to affect eating rate and intake. The current evidence supports a new and largely underutilised opportunity to apply texture manipulations together with decreasing energy densities to moderate the flow of calories through our diets and to support better long-term energy intake control.</p

Effects of salt and fat combinations on taste preference and perception

Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P &lt; 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P &lt; 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods

Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees

Creaminess is affected by bulk properties (i.e. viscosity) and surfaces properties (i.e. friction). This study aimed (i) to assess contributions of viscosity and friction properties to creaminess, thickness and slipperiness perception; and (ii) to compare oral and haptic thickness and slipperiness perception of iced coffees. Three iced coffees differing in viscosity and friction properties were prepared: low viscosity - high friction (LV-HF); low viscosity - low friction (LV-LF) and high viscosity - low friction (HV-LF) iced coffee. Viscosity of iced coffees was adjusted by addition of maltodextrin, and viscosity of HV-LF was 2.5 times higher than that of LV-HF and LV-LF (10 vs. 4 mPa s at 100 s-1). Friction coefficients of LV-LF were reduced by addition of polyethylene glycol (PEG, Mw 6000), and were up to 25% lower than those of LV-HF. Forty-seven untrained panellists (18-27 years) performed two-alternative forced choice (2-AFC) and rank-rating tests to compare creaminess by oral assessment, and thickness and slipperiness by oral and haptic assessment. Results from 2-AFC and rank-rating congruently showed that HV-LF was creamier, thicker and more slippery than LV-HF and LV-LF, both orally and haptically. LV-LF was orally perceived as less creamy and less thick, but haptically as more slippery than LV-HF. Creaminess was more strongly correlated to thickness than to slipperiness. Oral and haptic evaluation of thickness was congruent, whereas differences between oral and haptic slipperiness evaluation were product-dependent. We conclude that increasing viscosity enhances creaminess, whereas increasing lubrication is not necessarily sufficient to increase creaminess in iced coffees.</p

The Journal of Nutrition Ingestive Behavior and Neurosciences Salt Promotes Passive Overconsumption of Dietary Fat in Humans 1-3

Abstract Background: Excess fat consumption has been linked to the development of obesity. Fat and salt are a common an