Retrospective longitudinal study on the relationship between 8-year weight change and current eating speed

Tanihara, Shinichi; Imatoh, Takuya; Miyazaki, Motonobu; Babazono, Akira; Momose, Yoshito; Baba, Masashi; Uryu, Y.; Une, Hiroshi

doi:10.1016/j.appet.2011.04.017

Cited by 105 publications

(114 citation statements)

References 21 publications

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“…The subjects in the present study who assessed themselves as fast eaters tended to be overweight and obese, and indeed ate the test meal with a smaller total number of chews and shorter total meal duration than did the slow eaters. This is consistent with the findings of many previous studies of the relationships between the objectively and subjectively assessed eating speeds and the body composition and shape (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19). Previous studies have also demonstrated that fast eating induces overeating, and that overeating is related to weight gain due to the ingestion of a larger volume of food before experiencing satiety (22)(23)(24).…”

supporting

confidence: 80%

“…Cross-sectional, longitudinal and experimental studies have provided strong evidence for fast eating inducing overweight (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19). The subjects in the present study who assessed themselves as fast eaters tended to be overweight and obese, and indeed ate the test meal with a smaller total number of chews and shorter total meal duration than did the slow eaters.…”

mentioning

confidence: 66%

“…Slow eating, which involves chewing food slowly and thoroughly, is an effective strategy for preventing overweight and obesity, with many previous studies having found eating speed to be related to the body composition and shape (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18). However, these studies were limited by their use of questionnaires to assess the eating speed.…”

mentioning

confidence: 99%

“…The present study assessed eating speed both objectively and subjectively because it was unclear whether the subjective eating speed, as used in previous studies (3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18), actually reflects a subject's actual eating speed. The objectively assessed variables of eating speed, total number of chews and total meal duration were significantly negatively correlated with the body mass, %Fat, BMI, and circumferences of the waist, abdomen and hip.…”

mentioning

confidence: 99%

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Objective and Subjective Eating Speeds Are Related to Body Composition and Shape in Female College Students

Hamada

Miyaji

Hayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Eating speed reportedly relates to body composition and shape. Little is known about the relationship between the objectively assessed eating speed and the body composition and shape. This study examined relationships between eating speed as assessed both objectively and subjectively, and body composition and shape. The following variables of body composition and shape were measured in 84 female college students: body mass, relative body fat mass (%Fat), body mass index (BMI), and circumferences of the waist, abdomen and hip. After measuring the body composition and shape, subjects consumed a 174-kcal salmon rice ball. The following chewing variables were measured by observing videotape recordings of the subjects' faces: number of chews per bite, total number of chews, total meal duration, number of bites, and chewing rate. The subjects were categorized into three groups (fast, moderate and slow) according to their own subjective assessments of the actual eating speed. In objective assessments of the eating speed, the total number of chews and the total meal duration were significantly negatively correlated with the body mass, %Fat, BMI, and circumferences of the waist, abdomen and hip. In subjective eating-speed assessments, the body mass, %Fat, BMI, and circumferences of the waist, abdomen and hip were greater in the fast eating group than in the slow eating group. Both the objectively and subjectively assessed eating speeds are related to the body composition and shape. The present study supports that fast eating may relate to gains in body mass and/or fat mass. Key Words body composition, eating speed, mastication, meal duration Overweight and obesity have become one of the public health issues disseminating worldwide: the global obesity pandemic (1). The presence of overweight and obesity increases the incidence rates of many health problems, including cardiovascular diseases, diabetes, musculoskeletal disorders, and some cancers (2). Strategies for effectively preventing the spread of overweight and obesity are therefore urgently needed.Slow eating, which involves chewing food slowly and thoroughly, is an effective strategy for preventing overweight and obesity, with many previous studies having found eating speed to be related to the body composition and shape (3-18). However, these studies were limited by their use of questionnaires to assess the eating speed. While questionnaires make it easy to survey eating speeds in large samples, it is unclear whether such subjective assessments of eating speed actually reflect actual eating speeds. Objective assessments of the eating speed are therefore necessary for reliably investigating the relationships between the eating speed and the body composition and shape.To the best of our knowledge, only one study has objectively assessed the eating speed (19); those authors found that the total numbers of chews and the total meal duration were significantly correlated with the body mass index (BMI). Both males and females were included in that study, whereas H...

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supporting

confidence: 80%

mentioning

confidence: 66%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Objective and Subjective Eating Speeds Are Related to Body Composition and Shape in Female College Students

Hamada

Miyaji

Hayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

View full text Add to dashboard Cite

show abstract

“…Some unhealthy eating behaviours (e.g. faster eating, overeating) will promote positive energy balance and then lead to overweight or obesity over a long time (6,7) . The association between higher eating rate and higher BMI and development of obesity has been well documented (8)(9)(10) , and Kokkinos et al (11) demonstrated that eating the same meal over 30 min instead of 5 min led to higher concentrations of anorexigenic gut peptides and favoured earlier satiety.…”

mentioning

confidence: 99%

Association of eating speed and energy intake of main meals with overweight in Chinese pre-school children

Lin

Pan

Tang

et al. 2013

Public Health Nutr.

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Objective: To investigate the association between eating behaviours (eating speed and energy intake of main meals) and overweight in pre-school children. Design: Cross-sectional study. Data consisted of measurements (height and weight), questionnaire information (eating behaviours of eating speed and overeating) and on-site observation data (meal duration and energy intake of main meals). Setting: Seven kindergartens in Beijing, China. Subjects: Pre-school children (n 1138; age range 3?1-6?7 years old) from seven kindergartens participated in the study. Results: The multivariate-adjusted odds ratio of overweight in participants with parent-reported 'more than needed food intake' was 3?02 (95 % CI 2?06, 4?44) compared with the 'medium food intake' participants, and higher eating speed was associated with childhood overweight. For the two observed eating behaviours, each 418?7 kJ (100 kcal) increase of lunch energy intake significantly increased the likelihood for overweight by a factor of 1?445, and each 5-min increase in meal duration significantly decreased the likelihood for overweight by a factor of 0?861. Increased portions of rice and cooked dishes were significantly associated with overweight status (OR 5 2?274; 95 % CI 1?360, 3?804 and OR 5 1?378; 95 % CI 1?010, 1?881, respectively). Conclusions: Eating speed and excess energy intake of main meals are associated with overweight in pre-school children.

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The number of chews and meal duration affect diet‐induced thermogenesis and splanchnic circulation

Hamada

Kashima

Hayashi

2014

Obesity

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Objective: To determine the effects of the number of chews and meal duration on diet-induced thermogenesis (DIT) and splanchnic blood flow (BF). Methods: Healthy normal-weight subjects (11 subjects in the 100-kcal test and 10 subjects in the 300-kcal test) participated in two trials: a rapid-eating trial and a slow-eating trial. The meal duration and the number of chews were recorded. DIT was calculated from oxygen uptake and body mass, and splanchnic BF was calculated from the diameters of and blood velocities in the celiac artery and superior mesenteric artery, which were recorded until 90 min after consuming the food samples. Results: For the 100-kcal and 300-kcal food samples, DIT and postprandial splanchnic BF in both the celiac artery and superior mesenteric artery were significantly larger in the slow-eating trial than in the rapid-eating trial. There were significant correlations among meal duration, the number of chews, DIT, and postprandial splanchnic BF, with the exception of the relationship between DIT and splanchnic BF in the 300-kcal trial. Conclusions: These results suggest that fewer chews and/or shorter meal duration decreases DIT and the postprandial splanchnic BF, and that the increased DIT is at least partially due to the postprandial splanchnic circulation.

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Retrospective longitudinal study on the relationship between 8-year weight change and current eating speed

Cited by 105 publications

References 21 publications

Objective and Subjective Eating Speeds Are Related to Body Composition and Shape in Female College Students

Objective and Subjective Eating Speeds Are Related to Body Composition and Shape in Female College Students

Association of eating speed and energy intake of main meals with overweight in Chinese pre-school children

The number of chews and meal duration affect diet‐induced thermogenesis and splanchnic circulation

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