Effects of food unit size and energy density on intake in humans

Devitt, Amy A.; Mattes, Richard D.

doi:10.1016/j.appet.2003.10.003

Cited by 57 publications

(34 citation statements)

References 30 publications

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“…Several researchers have suggested that individuals might consume a constant number of pieces or units of similar foods, despite variations in the size of the units (Nisbett, 1968;Herman & Polivy, 2005;Geier, Rozin, & Doros, 2006). Results from other studies, however, indicate that intake is not consistent by the number of food units (Spiegel et al, 1993;Devitt & Mattes, 2004). The present study supports the latter findings in that subjects consumed a different number of pieces of the two types of snack (68 pieces of the less-aerated snack versus 24 pieces of the more-aerated snack).…”

Section: Discussionsupporting

confidence: 81%

Incorporation of air into a snack food reduces energy intake

2007

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This study investigated how the air content of a familiar snack food affected energy intake and whether varying the method of serving the snack modified intake. We tested two versions of an extruded snack (cheese puffs) that were equal in energy density (5.7 kcal/g), but differed in energy per volume (less-aerated snack: 1.00 kcal/ml; more-aerated snack: 0.45 kcal/ml). In a within-subjects design, 16 women and 12 men consumed the snacks ad libitum in the laboratory during four afternoon sessions. A standard volume (1250 ml) of each snack was served once in a bowl and once in an opaque bag. Results showed that intake of the two snacks differed significantly by energy (p=0.0003) and volume (p<0.0001); subjects consumed 21% less weight and energy (70±17 kcal) of the moreaerated snack than the less-aerated snack, although they consumed a 73% greater volume of the moreaerated snack (239±24 ml). These findings suggest that subjects responded to both the weight and volume of the snack. Despite differences in intake, hunger and fullness ratings did not differ across conditions. The serving method did not significantly affect intake. Results from this study indicate that incorporating air into food provides a strategy to reduce energy intake from energy-dense snacks.

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Section: Discussionsupporting

confidence: 81%

Incorporation of air into a snack food reduces energy intake

2007

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“…On the other hand, it is well known that the energy density of foods modulates food intake independently of macronutrients content. [71][72][73][74] This was also found in the present work. Therefore, it can be assumed, as suggested by others, 75,76 that cognitive and orosensory factors, as well as physiological control related to gastric distension and rate of gastric emptying or hormonal signals could be associated with sensory-specific satiety for the particular high satiating effect of some high energy density foods.…”

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confidence: 80%

Sensory-specific satiety with simple foods in humans: no influence of BMI?

Brondel

Romer²,

Wymelbeke

et al. 2006

Int J Obes

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Objective: Olfacto-gustatory sensory-specific satiety plays an important role in the termination of food ingestion. A defect in this mechanism, by increasing food intake, could be a factor in development of overweight. The present study was conducted to explore whether sensory-specific satiety in the overweight may be different from that in normal-weight subjects. Subjects: 144 subjects (half men, half women; age range: 17-62 years; BMI range: 17-39 kg m À2 ). Measurements: Olfactory pleasure (OP) and flavor pleasure (FP) were evaluated before and after ingestion of a single chosen food. Six foods from three classes were offered: cucumber and tomato, pineapple and banana, and peanut and pistachio. According to the subjects' preference for one of them, subjects were classified into six groups (24 subjects each with equal sex ratio). The experimental sequence was (1) evaluation of the six foods (OP), (2) ad libitum intake of the preferred food (FP) and (3) second evaluation of the six foods (OP). Results: Food intake was limited by sensory-specific satiety (that is, a decline in FP for the ingested food) in overweight subjects just as it was in the leanest. There was no significant correlation between BMI and hedonic parameters (OP and FP) Conclusion: After intake of a single food, olfacto-gustatory sensory-specific satiety correlated with the ingested food's weight and volume and with the duration of ingestion, but not with bodyweight. This suggests that overweight and lean subjects have similar hedonic control of food intake with simple foods.

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“…Eating foods with lower energy density (fewer calories per unit weight) has been shown to reduce overall energy intake and (over time) reduce the prevalence of overweight and obesity. This conclusion is supported by evidence from short-term experimental studies, which consistently find that decreasing the energy density of the diet enhances satiation and lowers energy intake among experimental subjects (Darmon et al, 2004;Devitt and Mattes, 2004;Rolls et al, 2005;Blass, 2008).…”

Section: Proposed Changes To the Food Stamp Programsupporting

confidence: 70%

Likely effects on obesity from proposed changes to the US food stamp program

et al. 2009

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Peer reviewed eScholarship.org Powered by the California Digital Library University of CaliforniaThis article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tSome have suggested that the US food stamp program (FSP) should be revised with a view to combating obesity among the poor. In this paper, we assess the likely impacts of allowing FSP participants to purchase only healthy foods when using food stamps. Our results indicate that FSP participants would probably increase their consumption of healthy food, but the implications for their purchases of unhealthy food are not clear. Market-wide consequences are even less clear, because changing what may be purchased using food stamps would lead to higher prices for healthy foods and lower prices for unhealthy foods and these price effects would feed back into consumer decisions, with adverse effects on consumption patterns of both participants and non-participants in the FSP. In addition, more restrictive rules on the use of food stamps would discourage participation in the FSP. We conclude that, while reforming the FSP may indeed to lead to better diets among participants, it is likely to be an ineffective and inefficient instrument for bringing about desired nutritional outcomes unless accompanied by additional policy instruments. Ó 2008 Elsevier Ltd. All rights reserved. IntroductionLinks between poverty, policy, and nutritional outcomes are complex. For example, the growing numbers of people who are categorized as obese and overweight are drawn from all socioeconomic, ethnic, and demographic groups, but not uniformly. Several writers have observed that low-income women-including those receiving food stamps-are more likely than the rich to be obese and overweight (Gibson, 2003;Townsend et al., 2001). This observation leads to two questions. First, has the current food stamp program (FSP) contributed to growing obesity among the poor in the United States? Second, could the FSP be redesigned such that it would contribute towards improving diet quality and ultimately reducing obesity?The first of these questions is a question for careful model-driven statistical analysis of the historical data. Several studies in recent years have yielded a range of results, but the overall message from the published work is that, compared with non-participants, FSP participants tend to spend more on food, and more on food away from home, and are more like to be overweight or obese. Details differ among studies regarding the size of these effects among different demographic groups-in particular between male and female participants. 1 This paper explores the second question, which has not been subject to as much study though various...

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Effects of food unit size and energy density on intake in humans

Cited by 57 publications

References 30 publications

Incorporation of air into a snack food reduces energy intake

Incorporation of air into a snack food reduces energy intake

Sensory-specific satiety with simple foods in humans: no influence of BMI?

Likely effects on obesity from proposed changes to the US food stamp program

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