Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals

Background Consumption of ultra-processed foods has been linked with higher energy intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation, yet it remains unclear whether food texture influences energy intakes from minimally processed and ultra-processed meals. Objectives We examined the independent and combined effects of food texture and degree of processing on ad libitum food intake. We also investigated whether differences in energy intake during lunch influenced postmeal feelings of satiety and later food intake. Methods In this crossover study, 50 healthy-weight participants [n = 50 (24 men); mean +/- SD age: 24.4 +/- 3.1 y; BMI: 21.3 +/- 1.9 kg/m(2)] consumed 4 ad libitum lunch meals consisting of soft minimally processed, hard minimally processed, soft ultra-processed, and hard ultra-processed components. Meals were matched for total energy served, with some variation in meal energy density (+/- 0.20 kcal/g). Ad libitum food intake (kcal and g) was measured and ER derived using behavioral coding of videos. Subsequent food intake was self-reported by food diary. Results There was a main effect of food texture on intake, whereby hard minimally processed and hard ultra-processed meals were consumed slower overall, produced a 21% and 26% reduction in food weight (g) and energy (kcal) consumed, respectively. Intakes were higher for soft ultra-processed and soft minimally processed meals (P < 0.001), after correcting for meal pleasantness. The effect of texture on food weight consumed was not influenced by processing levels (weight of food: texture*processing-effect, P = 0.376), but the effect of food texture on energy intake was (energy consumed: texture*processing-effect, P = 0.015). The least energy was consumed from the hard minimally processed meal (482.9 kcal; 95% CI: 431.9, 531.0 kcal) and the most from the soft ultra-processed meal (789.4 kcal; 95% CI: 725.9, 852.8 kcal; Delta=down arrow similar to 300 kcal). Energy intake was lowest when harder texture was combined with the minimally processed meals. Total energy intake across the day varied directly with energy intakes of the test meals (Delta 15%, P < 0.001). Conclusions Findings suggest that food texture-based differences in ER and meal energy density contribute to observed differences in energy intake between minimally processed and ultra-processed meals. This trial was registered at clinicaltrials.gov as NCT04589221.

Automated summary

Food texture has an effect on food intake, with harder texture minimally processed and ultra-processed meals resulting in reduced food weight and energy intake, indicating a greater satiety. Softer texture ultra-processed and minimally processed meals have higher food intake. The energy intake during lunch influences feelings of satiety and subsequent food intake.