The impact of eating methods on eating rate and glycemic response in healthy adults

Sun, Li; Ranawana, Dinesh Viren; Tan, Wei Jie Kevin; Quek, Yu Chin Rina; Henry, Christiani Jeyakumar

doi:10.1016/j.physbeh.2014.12.014

Cited by 45 publications

(40 citation statements)

References 28 publications

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“…Of the three predominant ethnic groups in Singapore, Malays with faster eating rates tended to have higher multivariable-adjusted odds ratio of being overweight, i.e., 3 times more likely to be overweight when compared to slow eaters. Beyond differences in the rate of eating, such an ethnic difference may also reflect differences in physiology [44], dietary habits [45], and cultural food practices [46] between the different ethnic groups. Individuals adapt their eating rates based on the food form and texture that is being consumed [47].…”

Section: Discussionmentioning

confidence: 99%

Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

et al. 2020

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Eating faster is associated with greater body mass index (BMI), but less is known about the relationships between eating rate, energy intake, body composition, and cardio-metabolic risk factors in different Asian ethnic groups. Using data from the Singapore Multi-Ethnic Cohort (n = 7011; 21–75 y), we investigated associations between self-reported eating rate (SRER), with energy intake, body composition, blood pressure, and blood lipids. SRER and lifestyle was assessed using interviewer-administered questionnaires. Multivariable models were used to examine the associations of SRER with energy intake, body composition, blood pressure, and blood lipids after adjusting for covariates. General and abdominal overweight were defined as BMI ≥ 23 kg/m2 and waist circumference >90 cm (men) and > 80 cm (women), respectively. On average, faster eaters (vs. slower eaters) consumed 105 kcal/day more (p = 0.034), had ~5 kg higher body weight (p < 0.001), 1.3 kg/m2 higher BMI (p < 0.001), and 3.1 cm larger waist-circumference (p < 0.001). Faster eaters had significantly higher blood pressure, circulating triglycerides, and total-to-high-density lipoprotein cholesterol ratio than slower eaters. Faster eaters were twice as likely to develop general (multivariable-OR: 2.2; 95% CI, 1.8–2.6; p < 0.001), and abdominal (OR: 1.8; 95% CI, 1.5–2.2; p < 0.001) overweight than slower eaters. This association was observed across all subgroups by age, sex, and ethnicity. Findings suggest that SRER is a robust behavioral marker for increased risk of higher energy intake, obesity, and poor cardio-metabolic health, and a modifiable behavioral risk-factor for obesity prevention.

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Section: Discussionmentioning

confidence: 99%

Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

et al. 2020

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“…Foods that are more elastic or cohesive require more chews before swallowing because they are harder to fragment (Wee, Goh, Stieger, & Forde, 2018), which also means eating foods with these textures would give the consumer greater control over their eating behavior. Consumers are further recommended to use chopsticks instead of a spoon to eat rice, whereby Sun, Ranawana, Tan, Quek, and Henry (2014) demonstrated that GI of white rice can be reduced from 81 g to 68 g simply by varying eating methods and its effects on eating rate.…”

Section: Adjusting Eating Behaviormentioning

confidence: 99%

“…Carbohydrates are usually consumed as a mixed meal together with other proteins (meat), lipids (oils), fibers (vegetables), and polyphenols (vegetables, spices, and herbs), especially in Asia. Co-ingestion of carbohydrate with these macronutrients, whether concurrently or consecutively, can impact ones glycemic response, and generally aid in lowering it compared to consuming carbohydrates alone (Hätönen et al, 2011;Sugiyama et al, 2003;Sun, Ranawana, Leow, et al, 2014). Portions of the meal or an additional food item, usually a protein or fat, can also be consumed typically 30 min before the main meal as a preload to help attenuate glycemic response.…”

Section: Preloading or Co-ingestion Of Other Macronutrientsmentioning

confidence: 99%

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

Wee

Henry

2020

Comp Rev Food Sci Food Safe

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Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co‐ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.

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“…Typical strategies implemented to slow eating rate in previous research include but are not limited to: taking smaller bites (25,26,29,97,98), chewing each bite a recommended number of times before swallowing (25,29,97,98), completely swallowing each bite before taking the next (26), using a smaller or less efficient utensil such as chopsticks (25,29,97,99) and creating within-meal pauses by putting utensils down between bites (25,29,97,98). The effect of these strategies on acute energy intake is discussed further in Section 2.6.1.…”

Section: Eating Ratementioning

confidence: 99%

Comparison of Mindful and Slow Eating Strategies on Acute Energy Intake

Peluso

Davis

Gibbs

et al. 2017

Medicine &Amp; Science in Sports &Amp; Exercise

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The impact of eating methods on eating rate and glycemic response in healthy adults

Cited by 45 publications

References 28 publications

Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

Association between Self-Reported Eating Rate, Energy Intake, and Cardiovascular Risk Factors in a Multi-Ethnic Asian Population

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

Comparison of Mindful and Slow Eating Strategies on Acute Energy Intake

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