Out of the lab and into the wild: The influence of portion size on food intake in laboratory vs. real-world settings

Gough, Tom G.; Haynes, Ashleigh; Clarke, Katie; Hansell, Amy; Kaimkhani, Mahrukh; Price, Bethan; Roberts, Araby; Hardman, Charlotte A.; Robinson, Eric

doi:10.1016/j.appet.2021.105160

Cited by 21 publications

(22 citation statements)

References 47 publications

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“…A further limitation is that the majority of studies were laboratory-based and therefore may not be reflective of real-world eating due to social desirability concerns (45,46) . A recent study found that the effect of portion size on shortterm energy intake was larger when tested in the real world v. laboratory (47) , therefore we presume that the reliance on laboratory-based studies in the present meta-analysis would be more likely to under rather than overestimate the effect of portion size. A further consideration is that although test foods used in studies tended to be selected to be representative of the types of foods eaten by study populations (e.g.…”

Section: Discussionmentioning

confidence: 87%

Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight

et al. 2022

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Portion sizes of many foods have increased over time. However, the size of effect that reducing food portion sizes has on daily energy intake and body weight is less clear. We used systematic review methodology to identify eligible articles that used an experimental design to manipulate portion size served to human participants and measured energy intake for a minimum of one day. Searches were conducted in September 2020 and again in October 2021. Fourteen eligible studies contributing 85 effects were included in the primary meta-analysis. There was a moderate-to-large reduction in daily energy intake when comparing smaller vs. larger portions (SMD = -.709 [95% CI: -.956 to -.461], ∼235kcal). Larger reductions to portion size resulted in larger decreases in daily energy intake. There was evidence of a curvilinear relationship between portion size and daily energy intake; reductions to daily energy intake were markedly smaller when reducing portion size from very large portions. In a subset of studies that measured body weight (4 studies contributing 5 comparisons), being served smaller vs. larger portions was associated with less weight gain (0.58kg). Reducing food portion sizes may be an effective population level strategy to prevent weight gain.

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Section: Discussionmentioning

confidence: 87%

Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight

et al. 2022

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“…The quantity of samples provided in CLT is relatively smaller than that of HUT along with a brief exposure time [39], hence, the prediction of the amount of consumption in a laboratory setting could be missed out. Gough et al [40] found that participants might underestimate the portion size consumed in laboratory settings because of a tendency to conceal their eating behavior. There are no significant differences between groups; samples sharing the same letter at the top of bars means no significant differences within each group (α = 0.05).…”

Section: Analysis Of Portion Size By Consumersmentioning

confidence: 99%

Comparison of Home Use Tests with Differing Time and Order Controls

Lee

2021

Foods

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Consumer tests are classified in terms of the location of testing as laboratory tests or central location tests (CLTs) and home use tests (HUTs). CLT is generally used in sensory tests due to the ease of test control, whereas HUT has higher validity because of real consumption. However, the lack of test control in HUT is a major issue. In order to investigate the error occurrence and efforts required to minimize errors, three groups of tests were designed differing time and order control and evaluation was conducted using six snacks with texture differences. Errors related to time, order, and consumer or sample number were higher for more controlled conditions, however, most errors were recoverable using identification information except for cases of no response. Additionally, consumers preferred to consume all snacks in the evening at home, which differed from the typical 9 a.m. to 6 p.m. evaluation time in CLT. However, the timing differed for consumers with self-reported snacking time. The research title that included the term ‘home’ might have influenced the participants’ choice of location for evaluation. Overall, there was no significant difference between the results of groups despite different time and order controls, which could increase the applicability of HUT.

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“…Consequently, an imperative in bariatric research must be to obtain objective and unbiased measures of appetite and eating behaviour. While the semi-naturalistic laboratory conditions of HISU can reduce participant self-awareness compared to standard laboratories [ 73 ] they cannot replicate the free-living situation. However, it can legitimately be argued that this is not their intention.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the impact of gastric bypass surgery on eating behaviour using objective methodologies under residential conditions: Rationale and study protocol

Redpath

Naseer

Price

et al. 2021

Contemporary Clinical Trials Communications

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Gastric bypass surgery leads to significant and sustained weight loss and a reduction in associated health risks in individuals with severe obesity. While reduced energy intake (EI) is the primary driver of weight loss following surgery, the underlying mechanisms accounting for this energy deficit are not well understood. The evidence base has been constrained by a lack of fit-for-purpose methodology in assessing food intake coupled with follow-up studies that are relatively short-term. This paper describes the underlying rationale and protocol for an observational, fully residential study using covert, objective methodology to evaluate changes in 24-hr food intake in patients (n = 31) at 1-month pre-surgery and 3-, 12- and 24-months post-surgery, compared to weight-stable controls (n = 32). The main study endpoints included change in EI, macronutrient intake, food preferences, and eating behaviours (speed, frequency, and duration of eating). Other physiological changes that may influence EI and weight regulation including changes in body composition, circulating appetite hormones, resting metabolic rate, total energy expenditure and gastrointestinal symptoms were also evaluated. Understanding which mechanisms contribute to a reduction in EI and weight loss post-surgery could potentially help to identify those individuals who are most likely to benefit from gastric bypass surgery as well as those that may need more targeted intervention to optimise their weight loss post-surgery. Furthermore, clarification of these mechanisms may also inform targeted approaches for non-surgical treatments of obesity.

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Out of the lab and into the wild: The influence of portion size on food intake in laboratory vs. real-world settings

Cited by 21 publications

References 47 publications

Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight

Downsizing food: a systematic review and meta-analysis examining the effect of reducing served food portion sizes on daily energy intake and body weight

Comparison of Home Use Tests with Differing Time and Order Controls

Evaluation of the impact of gastric bypass surgery on eating behaviour using objective methodologies under residential conditions: Rationale and study protocol

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