Nestlé scientists concluded that foods consumed in smaller bite sizes which were chewed longer resulted in slower eating rates and higher expected fullness among study volunteers.
Based on this, Nestlé scientists formed their next hypothesis – could foods that require more chewing and which stay in the mouth longer promote feelings of fullness, and therefore reduce energy intake?
In a second study also recently published in Appetite, a test meal of steak and gravy, carrots and potatoes was adapted into whole and pureed textures with gravy of high and low flavour intensity.
The meal was served to four groups of volunteers to consume ad libitum they were comfortably full. Food intake was measured and compared across each group and meal condition, and the duration of each individual’s mealtime was recorded to enable comparison of eating rates. Volunteers rated their perception of fullness before and after the meal.
Participants that ate whole vegetables and steak consumed about 10% less than those who ate the mashed vegetables and steak pieces.
The difference in gravy taste intensity resulted in a higher intake only with the mashed meal. Overall, the mashed meal was consumed about 20% faster than the whole meal – the equivalent of an extra 10g/minute more of food eaten.
“The evidence from these studies provides new insights into how different foods may impact eating behaviours, such as bite size and chewing time. These, in turn, can also impact feelings of fullness and food intake,” said Dr Ciarán Forde, Nestlé scientist leading the studies.
“Our ultimate goal is to help consumers control their energy intake. With the knowledge gained from these studies, we can make more pleasurable and satisfying meals that promote fullness with fewer calories.”
Source: Nestlé
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