Variation in the oral processing of everyday meals is associated with fullness and meal size; a potential nudge to reduce energy intake

Raw data for the paper entitled "Variation in the oral processing of everyday meals is associated with fullness and meal size; a potential nudge to reduce energy intake". Abstract: Laboratory studies have demonstrated that experimental manipulations of oral processing can have a marked effect on energy intake. Here, we explored whether variations in oral processing across a range of unmodified everyday meals could affect post-meal fullness and meal size. In Study 1, female participants (N=12) attended the laboratory over 20 lunchtime sessions to consume a 400-kcal portion of a different commercially available pre-packaged meal. Prior to consumption, expected satiation was assessed. During each meal, oral processing was characterised using; i) video-recordings of the mouth and ii) real-time measures of plate weight. Hunger and fullness ratings were elicited pre- and post-consumption, and for a further three hours. Foods that were eaten slowly had higher expected satiation and delivered more satiation and satiety. Building on these findings, in Study 2 we selected two meals (identical energy density) from Study 1 that were equally liked but maximised differences in oral processing. On separate days, male and female participants (N=24) consumed a 400-kcal portion of either the ‘fast’ or ‘slow’ meal followed by an ad libitum meal (either the same food or a dessert). When continuing with the same food, participants consumed less of the slow meal. Further, differences in food intake during the ad libitum meal were not compensated at a subsequent snacking opportunity an hour later. Together, these findings suggest that variations in oral processing across a range of unmodified everyday meals can affect fullness after consuming a fixed portion and can also impact meal size. Modifying food form to encourage increased oral processing (albeit to a lesser extent than in experimental manipulations) might represent a viable target for food manufacturers to help to nudge consumers to manage their weight.

题为《日常膳食口腔加工的差异与饱腹感及餐食量相关：一种潜在的助推手段以减少能量摄入》的论文原始数据。摘要：实验室研究表明，对口腔加工的实验性操纵可显著影响能量摄入。本文探讨了未经修改的日常膳食中口腔加工的差异是否会影响餐后饱腹感和餐食量。在研究1中，12名女性参与者在20个午餐时段前往实验室，食用400千卡份量的不同市售预包装膳食。食用前评估预期饱腹感。用餐期间，通过以下方式表征口腔加工：i)口腔视频记录；ii)餐盘重量实时测量。餐前、餐后及餐后三小时内收集饥饿感和饱腹感评分。慢速食用的食物具有更高的预期饱腹感，并带来更强的饱腹效果。基于这些发现，研究2从研究1中选取了两种能量密度相同、喜好度相当但口腔加工差异最大的膳食。在不同日期，24名男女参与者食用400千卡份量的“快速”或“慢速”膳食，随后进行自由摄食（相同食物或甜点）。当继续食用相同食物时，参与者对慢速膳食的摄入量更少。此外，自由摄食期间的摄入量差异在一小时后的后续零食时间中未得到补偿。综上，这些发现表明，未经修改的日常膳食中口腔加工的差异可影响固定份量食用后的饱腹感，并能影响餐食量。修改食物形态以促进口腔加工增加（尽管程度低于实验操纵）可能是食品制造商的可行目标，有助于助推消费者管理体重。