Revistas
Revista:
APPETITE
ISSN:
1095-8304
Año:
2023
Vol.:
184
Págs.:
106515
Project SWEET examined the barriers and facilitators to the use of non-nutritive sweeteners and sweetness enhancers (hereafter "S&SE") alongside potential risks/benefits for health and sustainability. The Beverages trial was a double-blind multi-centre, randomised crossover trial within SWEET evaluating the acute impact of three S&SE blends (plant-based and alternatives) vs. a sucrose control on glycaemic response, food intake, appetite sensations and safety after a carbohydrate-rich breakfast meal. The blends were: mogroside V and stevia RebM; stevia RebA and thaumatin; and sucralose and acesulfame-potassium (ace-K). At each 4h visit, 60 healthy volunteers (53% male; all with overweight/obesity) consumed a 330mL beverage with either an S&SE blend (0kJ) or 8% sucrose (26g, 442kJ), shortly followed by a standardised breakfast (2600 or 1800kJ with 77 or 51g carbohydrates, depending on sex). All blends reduced the 2-h incremental area-under-the-curve (iAUC) for blood insulin (p<0.001 in mixed-effects models), while the stevia RebA and sucralose blends reduced the glucose iAUC (p<0.05) compared with sucrose. Post-prandial levels of triglycerides plus hepatic transaminases did not differ across conditions (p>0.05 for all). Compared with sucrose, there was a 3% increase in LDL-cholesterol after stevia RebA-thaumatin (p<0.001 in adjusted models); and a 2% decrease in HDL-cholesterol after sucralose-ace-K (p<0.01). There was an impact of blend on fullness and desire to eat ratings (both p<0.05) and sucralose-acesulfame K induced higher prospective intake vs sucrose (p<0.001 in adjusted models), but changes were of a small magnitude and did not translate into energy intake differences over the next 24h. Gastro-intestinal symptoms for all beverages were mostly mild. In general, responses to a carbohydrate-rich meal following consumption of S&SE blends with stevia or sucralose were similar to sucrose.
Autores:
Vargas Álvarez, M. Á.; Brunstrom, J. M.; Díaz, A. E.; et al.
Revista:
APPETITE
ISSN:
0195-6663
Año:
2023
Vol.:
185
Págs.:
106542
Portion control tableware has been described as a potentially effective approach for weight management, however the mechanisms by which these tools work remain unknown. We explored the processes by which a portion control (calibrated) plate with visual stimuli for starch, protein and vegetable amounts modulates food intake, satiety and meal eating behaviour. Sixty-five women (34 with overweight/obesity) participated in a counterbalanced cross-over trial in the laboratory, where they self-served and ate a hot meal including rice, meatballs and vegetables, once with a calibrated plate and once with a conventional (control) plate. A sub-sample of 31 women provided blood samples to measure the cephalic phase response to the meal. Effects of plate type were tested through linear mixed-effect models. Meal portion sizes (mean ± SD) were smaller for the calibrated compared with the control plate (served: 296 ± 69 vs 317 ± 78 g; consumed: 287 ± 71 vs 309 ± 79 g respectively), especially consumed rice (69 ± 24 vs 88 ± 30 g) (p < 0.05 for all comparisons). The calibrated plate significantly reduced bite size (3.4 ± 1.0 vs 3.7 ± 1.0 g; p < 0.01) in all women and eating rate (32.9 ± 9.5 vs 33.7 ± 9.2 g/min; p < 0.05), in lean women. Despite this, some women compensated for the reduced intake over the 8 h following the meal. Pancreatic polypeptide and ghrelin levels increased post-prandially with the calibrated plate but changes were not robust. Plate type had no influence on insulin, glucose levels, or memory for portion size. Meal size was reduced by a portion control plate with visual stimuli for appropriate amounts of starch, protein and vegetables, potentially because of the reduced self-served portion size and the resulting reduced bite size. Sustained effects may require the continued use of the plate for long-term impact.
Autores:
Gibbons, C. (Autor de correspondencia); O'Hara, B.; O'Connor, D.; et al.
Revista:
BMJ OPEN
ISSN:
2044-6055
Año:
2022
Vol.:
12
N°:
12
Págs.:
e063903
IntroductionIntake of free sugars in European countries is high and attempts to reduce sugar intake have been mostly ineffective. Non-nutritive sweeteners and sweetness enhancers (S&SEs) can maintain sweet taste in the absence of energy, but little is known about the impact of acute and repeated consumption of S&SE in foods on appetite. This study aims to evaluate the effect of acute and repeated consumption of two individual S&SEs and two S&SE blends in semisolid and solid foods on appetite and related behavioural, metabolic and health outcomes.Methods and analysisA work package of the SWEET Project; this study consists of five double-blind randomised cross-over trials which will be carried out at five sites across four European countries, aiming to have n=213. Five food matrices will be tested across three formulations (sucrose-sweetened control vs two reformulated products with S&SE blends and no added sugar). Participants (body mass index 25-35kg/m(2); aged 18-60 years) will consume each formulation for 14 days. The primary endpoint is composite appetite score (hunger, inverse of fullness, desire to eat and prospective food consumption) over a 3-hour postprandial incremental area under the curve during clinical investigation days on days 1 and 14.Ethics and disseminationThe trial has been approved by national ethical committees and will be conducted in accordance with the Declaration of Helsinki. Results will be published in international peer-reviewed open-access scientific journals. Research data from the trial will be deposited in an open-access online research data archive.Trial registration numberNCT04633681.
Autores:
Vargas-Álvarez, M. A.; Al-Sehaim, H.; Brunstrom, J. M.; et al.
Revista:
BEHAVIOR RESEARCH METHODS
ISSN:
1554-351X
Año:
2022
Vol.:
54
N°:
6
Págs.:
2777 - 2801
To fully understand the causes and mechanisms involved in overeating and obesity, measures of both cognitive and physiological determinants of eating behavior need to be integrated. Effectively synchronizing behavioral measures such as meal micro-structure (e.g., eating speed), cognitive processing of sensory stimuli, and metabolic parameters, can be complex. However, this step is central to understanding the impact of food interventions on body weight. In this paper, we provide an overview of the existing gaps in eating behavior research and describe the development and validation of a new methodological platform to address some of these issues. As part of a controlled trial, 76 men and women self-served and consumed food from a buffet, using a portion-control plate with visual stimuli for appropriate amounts of main food groups, or a conventional plate, on two different days, in a random order. In both sessions participants completed behavioral and cognitive tests using a novel methodological platform that measured gaze movement (as a proxy for visual attention), eating rate and bite size, memory for portion sizes, subjective appetite and portion-size perceptions. In a sub-sample of women, hormonal secretion in response to the meal was also measured. The novel platform showed a significant improvement in meal micro-structure measures from published data (13 vs. 33% failure rate) and high comparability between an automated gaze mapping protocol vs. manual coding for eye-tracking studies involving an eating test (ICC between methods 0.85; 90% CI 0.74, 0.92). This trial was registered at Clinical Trials.gov with Identifier NCT03610776.
Revista:
OBESITY REVIEWS
ISSN:
1467-7881
This systematic review with meta-analyses aimed to identify the sensory and physical characteristics of foods/beverages which increase satiation and/or decrease/delay subsequent consumption without affecting acceptability. Systematic searches were first undertaken to identify review articles investigating the effects of any sensory and physical food characteristic on food intake. These articles provided some evidence that various textural parameters (aeration, hardness, homogeneity, viscosity, physical form, added water) can impact food intake. Individual studies investigating these effects while also investigating acceptability were then assessed. Thirty-seven individual studies investigated a textural manipulation and provided results on food intake and acceptability, 13 studies (27 comparisons, 898 participants) investigated effects on satiation, and 29 studies (54 comparisons, 916 participants) investigated effects on subsequent intake. Meta-analyses of within-subjects comparisons (random-effects models) demonstrated greater satiation (less weight consumed) from food products that were harder, chunkier, more viscous, voluminous, and/or solid, while demonstrating no effects on acceptability. Textural parameters had limited effects on subsequent consumption. Between-subjects studies and sensitivity analyses confirmed these results. These findings provide some evidence that textural parameters can increase satiation without affecting acceptability. The development of harder, chunkier, more viscous, voluminous, and/or solid food/beverage products may be of value in reducing overconsumption.
Autores:
Palla, L. (Autor de correspondencia); Chapman, A. ; Beh, E. ; et al.
Revista:
NUTRIENTS
ISSN:
2072-6643
Año:
2020
Vol.:
12
N°:
8
Págs.:
2235
This study investigates the relationship between the consumption of foods and eating locations (home, school/work and others) in British adolescents, using data from the UK National Diet and Nutrition Survey Rolling Program (2008-2012 and 2013-2016). A cross-sectional analysis of 62,523 food diary entries from this nationally representative sample was carried out for foods contributing up to 80% total energy to the daily adolescent's diet. Correspondence analysis (CA) was used to generate food-location relationship hypotheses followed by logistic regression (LR) to quantify the evidence in terms of odds ratios and formally test those hypotheses. The less-healthy foods that emerged from CA were chips, soft drinks, chocolate and meat pies. Adjusted odds ratios (99% CI) for consuming specific foods at a location "other" than home (H) or school/work (S) in the 2008-2012 survey sample were: for soft drinks, 2.8 (2.1 to 3.8) vs. H and 2.0 (1.4 to 2.8) vs. S; for chips, 2.8 (2.2 to 3.7) vs. H and 3.4 (2.1 to 5.5) vs. S; for chocolates, 2.6 (1.9 to 3.5) vs. H and 1.9 (1.2 to 2.9) vs. S; and for meat pies, 2.7 (1.5 to 5.1) vs. H and 1.3 (0.5 to 3.1) vs. S. These trends were confirmed in the 2013-2016 survey sample. Interactions between location and BMI were not significant in either sample. In conclusion, public health policies to discourage less-healthy food choices in locations away from home and school/work are warranted for adolescents, irrespective of their BMI.
Revista:
BEHAVIORAL AND BRAIN SCIENCES
ISSN:
1469-1825
Año:
2019
Vol.:
42
Págs.:
e37
Poverty-related food insecurity can be viewed as a form of economic and nutritional uncertainty that can lead, in some situations, to a desire for more filling and satisfying food. Given the current obesogenic food environment and the nature of the food supply, those food choices could engage a combination of sensory, neurophysiological, and genetic factors as potential determinants of obesity.
Revista:
NUTRIENTS
ISSN:
2072-6643
Large portion sizes increase consumption and eating smaller portions is recommended as a weight control strategy. However, many people report difficulties enacting this advice. This study examined the experience of individuals using two commercially available portion-control tools to try to manage their weight. In a crossover design, 29 adults with obesity (18 women) who had attended a previous weight loss intervention in the community were invited to use two portion-control tool sets over a period of four weeks (two weeks each) and to complete a semi-structured questionnaire about their experience. The tools were a guided crockery set (sector plate, calibrated bowl, and calibrated glass) and a set of calibrated serving spoons (one for starch, one for protein, and one for vegetables). Data were analyzed using thematic framework analysis. A key theme was related to the educational benefits of the tools, such as generating awareness, guidance, and gaining an independent ability to judge appropriate portions. Other key themes were tool usability, acceptability, and feasibility of usage. Barriers identified by participants included unclear markings/instructions and the inconvenience of using the tool when eating away from home. Overall, the tools were perceived to be educationally useful, easy to use, and potentially effective for learning to control portions, which suggested that these instruments could help in weight management interventions alongside other strategies. Elements of the tool design could influence the ability of participants to adhere to using the tool, and hence allow the educational effect to be mediated.
Autores:
Ziauddeen, N. (Autor de correspondencia); Page, P.; Penney, T. L.; et al.
Revista:
AMERICAN JOURNAL OF CLINICAL NUTRITION
ISSN:
0002-9165
Año:
2018
Vol.:
107
N°:
6
Págs.:
992 - 1003
Background: Where children eat has been linked to variations in diet quality, including the consumption of low-nutrient, energy-dense food, a recognized risk factor for obesity. Objective: The aim of this study was to provide a comprehensive analysis of consumption patterns and nutritional intake by eating location in British children with the use of a nationally representative survey. Design: Cross-sectional data from 4636 children (80,075 eating occasions) aged 1.5-18 y from the UK National Diet and Nutrition Survey Rolling Program (2008-2014) were analyzed. Eating locations were categorized as home, school, work, leisure places, food outlets, and "on the go." Foods were classified into core (considered important or acceptable within a healthy diet) and noncore (all other foods). Other variables included the percentage of meals eaten at home, sex, ethnicity, body mass index, income, frequency of eating out, takeaway meal consumption, alcohol consumption, and smoking. Results: The main eating location across all age groups was at home (69-79% of eating occasions), with the highest energy intakes. Onethird of children from the least-affluent families consumed <= 25% of meals at home. Eating more at home was associated with less sugar and takeaway food consumption. Eating occasions in leisure places, food outlets, and "on the go" combined increased with age, from 5% (1.5-3 y) to 7% (11-18 y), with higher energy intakes from noncore foods in these locations. The school environment was associated with higher intakes of core foods and reduced intakes of noncore foods in children aged 4-10 y who ate school-sourced foods. Conclusions: Home and school eating are associated with better food choices, whereas other locations are associated with poor food choices. Effective, sustained initiatives targeted at behaviors and improving access to healthy foods in leisure centers and food outlets, including food sold to eat "on the go," may improve food choices. Home remains an important target for intervention through family and nutrition education, outreach, and social marketing campaigns. This trial was registered with the ISRTCN registry (https //www.isrctn.com) as ISRCTN17261407. Am J Clin Nutr 2018;107:992-1003.
Autores:
Ziauddeen, N. (Autor de correspondencia); Almirón-Roig, Eva; Penney, T. L.; et al.
Revista:
NUTRIENTS
ISSN:
2072-6643
Año:
2017
Vol.:
9
N°:
12
Págs.:
1315
Eating location has been linked with variations in diet quality including the consumption of low-nutrient energy-dense food, which is a recognised risk factor for obesity. Cross-sectional data from 4736 adults aged 19 years and over from Years 1-6 of the UK National Diet and Nutrition Survey (NDNS) Rolling Programme (RP) (2008-2014) were used to explore food consumption patterns by eating location. Eating location was categorized as home, work, leisure places, food outlets and on the go. Foods were classified into two groups: core (included in the principal food groups and considered important/acceptable within a healthy diet) and non-core (all other foods). Out of 97,748 eating occasions reported, the most common was home (67-90% of eating occasions). Leisure places, food outlets and on the go combined contributed more energy from non-core (30%) than from core food (18%). Analyses of modulating factors revealed that sex, income, frequency of eating out and frequency of drinking were significant factors affecting consumption patterns (p < 0.01). Our study provides evidence that eating patterns, behaviours and resulting diet quality vary by location. Public health interventions should focus on availability and access to healthy foods, promotion of healthy food choices and behaviours across multiple locations, environments and contexts for food consumption.
Autores:
Damen, F. W. M. (Autor de correspondencia); van Kleef, E.; Agostoni, C.; et al.
Revista:
FOOD TECHNOLOGY
ISSN:
0015-6639
Año:
2017
Vol.:
71
N°:
11
Págs.:
44 - 51
Revista:
BRITISH JOURNAL OF NUTRITION
ISSN:
0007-1145
Año:
2016
Vol.:
116
N°:
11
Págs.:
1974 - 1983
Exposure to large portion sizes is a risk factor for obesity. Specifically designed tableware may modulate how much is eaten and help with portion control. We examined the experience of using a guided crockery set (CS) and a calibrated serving spoon set (SS) by individuals trying to manage their weight. Twenty-nine obese adults who had completed 7-12 weeks of a community weight-loss programme were invited to use both tools for 2 weeks each, in a crossover design, with minimal health professional contact. A paper-based questionnaire was used to collect data on acceptance, perceived changes in portion size, frequency, and type of meal when the tool was used. Scores describing acceptance, ease of use and perceived effectiveness were derived from five-point Likert scales from which binary indicators (high/low) were analysed using logistic regression. Mean acceptance, ease of use and perceived effectiveness were moderate to high (3.7-4.4 points). Tool type did not have an impact on indicators of acceptance, ease of use and perceived effectiveness (P> 0.32 for all comparisons); 55% of participants used the CS on most days v. 21% for the SS. The CS was used for all meals, whereas the SS was mostly used for evening meals. Self-selected portion sizes increased for vegetables and decreased for chips and potatoes with both tools. Participants rated both tools as equally acceptable, easy to use and with similar perceived effectiveness. Formal trials to evaluate the impact of such tools on weight control are warranted.
Revista:
PHYSIOLOGY & BEHAVIOR
ISSN:
0031-9384
Año:
2015
Vol.:
139
Págs.:
297 - 302
Objective: Larger food portions lead to increased intake but the mechanism behind this effect is unclear. We investigated the effect of portion size on bite size, eating rate, deceleration rate, and meal duration.
Design and methods: Thirty-seven overweight women attended 5 visits after a 3 h fast and consumed a 229, 303, 400, 529 or 700 g portion of a lunch meal in random order. Meal eating parameters were measured with the Sussex Ingestion Pattern Monitor. Data were analyzed with mixed effects models.
Results: Average bite size increased by 0.22 g for every 100 g increase in portion size (p=0.001); portion size had a non-linear effect on eating rate, increasing with portion sizes up to about 540 g (p=0.01). Deceleration rate (reduction in speed of eating) decreased by 20% (p<0.001) and meal duration increased by 22.5% for every 100 g increase in portion size (p<0.001), relative to the smallest portion.
Conclusions: Increasing portion size led to a larger bite size and faster eating rate, but a slower reduction in eating speed during the meal. These changes may underlie greater energy intakes with exposure to large portions. Interventions to reduce bite size and slow eating rate may provide individuals with strategies to reduce the risk of overconsumption.
Autores:
Nakamura, Ryota; Suhrcke, Marc; Jebb, Susan A.; et al.
Revista:
AMERICAN JOURNAL OF CLINICAL NUTRITION
ISSN:
0002-9165
Año:
2015
Vol.:
101
N°:
4
Págs.:
808 - 816
Background: There is a growing concern, but limited evidence, that price promotions contribute to a poor diet and the social patterning of diet-related disease.
Objective: We examined the following questions: 1) Are less-healthy foods more likely to be promoted than healthier foods? 2) Are consumers more responsive to promotions on less-healthy products? 3) Are there socioeconomic differences in food purchases in response to price promotions?
Design: With the use of hierarchical regression, we analyzed data on purchases of 11,323 products within 135 food and beverage categories from 26,986 households in Great Britain during 2010. Major supermarkets operated the same price promotions in all branches. The number of stores that offered price promotions on each product for each week was used to measure the frequency of price promotions. We assessed the healthiness of each product by using a nutrient profiling (NP) model.
Results: A total of 6788 products (60%) were in healthier categories and 4535 products (40%) were in less-healthy categories. There was no significant gap in the frequency of promotion by the healthiness of products neither within nor between categories. However, after we controlled for the reference price, price discount rate, and brand-specific effects, the sales uplift arising from price promotions was larger in less-healthy than in healthier categories; a 1-SD point increase in the category mean NP score, implying the category becomes less healthy, was associated with an additional 7.7¿percentage point increase in sales (from 27.3% to 35.0%; P < 0.01). The magnitude of the sales uplift from promotions was larger for higher¿socioeconomic status (SES) groups than for lower ones (34.6% for the high-SES group, 28.1% for the middle-SES group, and 23.1% for the low-SES group). Finally, there was no significant SES gap in the absolute volume of purchases of less-healthy foods made on promotion.
Conclusion: Attempts to limit promotions on less-healthy foods could improve the population diet but would be unlikely to reduce health inequalities arising from poorer diets in low-socioeconomic groups.
Autores:
Nakamura, Ryota; Suhrcke, Marc; Jebb, Susan A.; et al.
Revista:
AMERICAN JOURNAL OF CLINICAL NUTRITION
ISSN:
1938-3207
Año:
2015
Vol.:
102
N°:
4
Págs.:
977 - 979
Autores:
Robinson, Eric (Autor de correspondencia); Almirón-Roig, Eva; Rutters, Femke; et al.
Revista:
AMERICAN JOURNAL OF CLINICAL NUTRITION
ISSN:
1938-3207
Año:
2014
Vol.:
100
N°:
1
Págs.:
123 - 151
Background: Reductions in eating rate are recommended to prevent and treat obesity; yet, the relation between eating rate and energy intake has not been systematically reviewed, with studies producing mixed results.
Objective: Our main objective was to examine how experimentally manipulated differences in eating rate influence concurrent energy intake and subjective hunger ratings.
Design: We systematically reviewed studies that experimentally manipulated eating rate and measured concurrent food intake, self-reported hunger, or both. We combined effect estimates from studies by using inverse variance meta-analysis, calculating the standardized mean difference (SMD) in food intake between fast and slow eating rate conditions.
Results: Twenty-two studies were eligible for inclusion. Evidence indicated that a slower eating rate was associated with lower energy intake in comparison to a faster eating rate (random-effects SMD: 0.45; 95% CI: 0.25, 0.65; P < 0.0001). Subgroup analysis indicated that the effect was consistent regardless of the type of manipulation used to alter eating rate, although there was a large amount of heterogeneity between studies. There was no significant relation between eating rate and hunger at the end of the meal or up to 3.5 h later.
Conclusions: Evidence to date supports the notion that eating rate affects energy intake. Research is needed to identify effective interventions to reduce eating rate that can be adopted in everyday life to help limit excess consumption.
Revista:
APPETITE
ISSN:
0195-6663
Año:
2013
Vol.:
71
Págs.:
95-103
Estimating how much is appropriate to consume can be difficult, especially for foods presented in multiple units, those with ambiguous energy content and for snacks. This study tested the hypothesis that the number of units (single vs. multi-unit), meal type and food energy density disrupts accurate estimates of portion size. Thirty-two healthy weight men and women attended the laboratory on 3 separate occasions to assess the number of portions contained in 33 foods or beverages of varying energy density (1.7-26.8 kJ/g). Items included 12 multi-unit and 21 single unit foods; 13 were labelled "meal", 4 "drink" and 16 "snack". Departures in portion estimates from reference amounts were analysed with negative binomial regression. Overall participants tended to underestimate the number of portions displayed. Males showed greater errors in estimation than females (p=0.01). Single unit foods and those labelled as 'meal' or 'beverage' were estimated with greater error than multi-unit and 'snack' foods (p=0.02 and p<0.001 respectively). The number of portions of high energy density foods was overestimated while the number of portions of beverages and medium energy density foods were underestimated by 30-46%. In conclusion, participants tended to underestimate the reference portion size for a range of food and beverages, especially single unit foods and foods of low energy density and, unexpectedly, overestimated the reference portion of high energy density items. There is a need for better consumer education of appropriate portion sizes to aid adherence to a healthy diet.
Revista:
NUTRITION REVIEWS
ISSN:
0029-6643
Año:
2013
Vol.:
71
N°:
7
Págs.:
458-473
Insufficient energy compensation after a preload (meal, snack, or beverage) has been associated with excess energy intake, but experimental studies have used heterogeneous methodologies, making energy compensation difficult to predict. The aim of this systematic review was to analyze the relative contributions of two key variables, preload physical form and intermeal interval (IMI), to differences in energy compensation. Forty-eight publications were included, from which percent energy compensation (%EC) data were extracted for 253 interventions (121 liquid, 69 semisolid, 20 solid, and 43 composite preloads). Energy compensation ranged from -370% (overconsumption, mostly of liquids) to 450% (overcompensation). A meta-regression analysis of studies reporting positive energy compensation showed that IMI (as the predominant factor) together with preload physical form and energy contributed significantly to %EC differences, accounting for 50% of the variance, independently from gender and BMI. Energy compensation was maximized when the preload was in semisolid/solid form and the IMI was 30-120 min. These results may assist in the interpretation of studies assessing the relative efficacy of interventions to enhance satiety, including functional foods and weight management products.
Autores:
Pechey, Rachel; Jebb, Susan A.; Kelly, Michael P.; et al.
Revista:
SOCIAL SCIENCE & MEDICINE
ISSN:
0277-9536
Año:
2013
Vol.:
92
Págs.:
22 - 26
Socioeconomic inequalities in diet-related health outcomes are well-recognised, but are not fully explained by observational studies of consumption. We provide a novel analysis to identify purchasing patterns more precisely, based on data for take-home food and beverage purchases from 25,674 British households in 2010. To examine socioeconomic differences (measured by occupation), we conducted regression analyses on the proportion of energy purchased from (a) each of 43 food or beverage categories and (b) major nutrients. Results showed numerous small category-level socioeconomic differences. Aggregation of the categories showed lower SES groups generally purchased a greater proportion of energy from less healthy foods and beverages than those in higher SES groups (65% and 60%, respectively), while higher SES groups purchased a greater proportion of energy from healthier food and beverages (28% vs. 24%). At the nutrient-level, socioeconomic differences were less marked, although higher SES was associated with purchasing greater proportions of fibre, protein and total sugars, and smaller proportions of sodium. The observed pattern of purchasing across SES groups contributes to the explanation of observed health differences between groups and highlights targets for interventions to reduce health inequalities.
Revista:
PUBLIC HEALTH NUTRITION
ISSN:
1368-9800
Año:
2011
Vol.:
14
N°:
10
Págs.:
1743 - 1751
Objective: To explore the extent to which appetite status influences portion size estimation in men under laboratory conditions and to quantify how much participants' portion estimates differed from the recommended portion sizes defined by authoritative bodies (i.e. government and health professionals' reference amounts).
Design: Repeated, randomized cross-over trial with each participant attending the laboratory on four separate occasions. At each session, participants rated the number of portions of eight foods and beverages displayed in front of them. Participants rated portions twice after consuming breakfast (full conditions) and twice after an overnight fast (hungry conditions). Portion estimates were compared with reference amounts from the British and American Dietetic Associations, from the UK Food Standards Agency and from the US Food and Drug Administration.
Setting: Food skills laboratory, University of Chester, UK.
Subjects: Twenty-seven non-obese men (mean age 24.9 (SD 6.5) years).
Results: Portion size estimates for all items were significantly smaller under hungry than under full conditions (P<0.01). Relative to reference instruments, estimates were significantly smaller for all foods except banana, irrespective of appetite status (P<0.001).
Conclusions: In this data set, appetite status altered the perception of food amounts. There were large discrepancies between participants' perception of a portion and recommendations from health professionals and government standards. Nutritional educational strategies should take into account the role of hunger along with a person's familiarity with existing portion size systems when advising on portion sizes.
Revista:
APPETITE
ISSN:
0195-6663
Año:
2010
Vol.:
55
N°:
3
Págs.:
551 - 555
We explored the relationship between three food attributes and portion size estimation. Twenty-seven men rated liking, familiarity and expected satiation (ES) of a chocolate bar, muffin, banana, cola, cornflakes, potato chips (crisps), hot chocolate drink and ice-cream, before estimating portion size when hungry and full. Portion estimates correlated with liking ratings in three foods (r = -0.53 to 0.28); with familiarity in two foods (r = -0.30, full only); and with ES in four foods (r <= 0.45). Across foods lower ES ratings tended to correlate with higher portion size estimates. Portion size estimation is influenced by food liking, familiarity and expected satiation. (C) 2010 Elsevier Ltd. All rights reserved.
Autores:
Wassell, Paul (Autor de correspondencia); Wiklund, Johan; Stading, Mats; et al.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
ISSN:
0950-5423
Año:
2010
Vol.:
45
N°:
5
Págs.:
877-883
This study reports the use of upgraded ultrasonic velocity profiling with pressure difference methodology; extended from previous work demonstrating true in-line rheological and solid fat content (SFC) characterisation of complex opaque fat blends, subjected to scaled dynamic processing conditions. The experimental results have successfully confirmed previous non-invasive, in-line measurements for instantaneous velocity and rheological profiling of complex opaque fat blends [International Journal of Food Science and Technology43 (2008) 2083]. A method for in-line measurements under dynamic processing conditions to obtain the SFC of a fat blend was developed and successfully tested for a 30% palm stearin and 70% rapeseed oil system over a temperature range of 10-40 degrees C. These measurements correlated well with standard SFC values from pulsed-nuclear magnetic resonance (p-NMR) measurements deviating not more than +/- 2% SFC points from the standard p-NMR values.
Nacionales y Regionales
Título:
PORTIONS Optimización y aplicación de instrumentos de porción fija para el tratamiento del sobrepeso y la obesidad en adultos
Código de expediente:
0011-1383-2020-000010 PC171 PORTIONS-3
Investigador principal:
Eva Almirón Roig
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2020 GN Proyectos Colaborativos
Fecha de inicio:
16/06/2020
Fecha fin:
30/11/2022
Importe concedido:
183.875,50€
Otros fondos:
-
Título:
Implementación de estrategias para el cambio de hábitos alimentarios basadas en el control de la ración: desarrollo metodológico y estudio piloto
Código de expediente:
0011-1383-2022-000015 (PC139-140 PORTIONS 4)
Investigador principal:
Eva Almirón Roig
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2022 GN Proyectos Colaborativos
Fecha de inicio:
01/12/2022
Fecha fin:
30/11/2024
Importe concedido:
186.578,25€
Otros fondos:
-
Título:
DESARROLLO Y VALIDACION DE UN PROTOTIPO DE PLATO DE PORCIONES FIJAS PARA EL TRATAMIENTO Y PREVENCION DE LA OBESIDAD
Código de expediente:
0011-1383-2019-000005
Investigador principal:
Eva Almirón Roig
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2019 GN Centros
Fecha de inicio:
01/12/2018
Fecha fin:
30/11/2019
Importe concedido:
58.920,69€
Otros fondos:
-
Título:
DESARROLLO Y VALIDACION DE UN PROTOTIPO DE PLATO DE PORCIONES FIJAS PARA EL TRATAMIENTO Y PREVENCION DE LA OBESIDAD
Código de expediente:
0011-1383-2018-000005
Investigador principal:
Eva Almirón Roig
Financiador:
GOBIERNO DE NAVARRA
Convocatoria:
2018 GN Centros
Fecha de inicio:
01/02/2018
Fecha fin:
30/11/2018
Importe concedido:
32.548,62€
Otros fondos:
-