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Eating rate and food intake are reduced when a food is presented in an ‘unusual’ meal context

journal contribution
posted on 13.07.2020 by Chris McLeod, Lewis James, Gemma Witcomb
Research has shown that 1) the slower a food is eaten the less food is consumed overall, and 2) context affects portion selection. This study aimed to explore whether eating rate and food intake are influenced by consuming food in ‘usual’ vs ‘unusual’ mealtime contexts. Furthermore, this study aimed to identify whether mealtime-specific appropriateness and previous consumption frequency corresponded with differences in eating rate and food intake between contexts. Seventy-eight participants were served either cheese and tomato pasta (a typical lunch food) or porridge with milk and honey (a typical breakfast food) ad libitum at both breakfast and lunch on separate days. Results showed that eating rate was slower (60.7 vs 71.2 g/min, p < 0.001) and less food was consumed (404.1 vs 543.2 g, p < 0.001) when participants ate cheese and tomato pasta at breakfast compared to at lunch. However, no significant differences in eating rate (54.6 vs 56.4 g/min, p = 0.75) or food intake (423.7 vs 437.7 g, p = 0.88) were found between mealtimes for porridge with milk and honey. Furthermore, differences in eating rate and food intake between contexts were not associated with differences in mealtime-specific appropriateness or previous consumption frequency. These results suggest that eating rate and ad libitum food intake are influenced by the congruency of the food-to-mealtime context; however, this effect is not associated with mealtime-specific appropriateness or previous consumption of the food. Further research should explore the implications of introducing foods at unusual mealtimes in relation to strategies for weight management.

History

School

  • Sport, Exercise and Health Sciences

Published in

Appetite

Volume

154

Publisher

Elsevier

Version

AM (Accepted Manuscript)

Rights holder

© Elsevier Ltd

Publisher statement

This paper was accepted for publication in the journal Appetite and the definitive published version is available at https://doi.org/10.1016/j.appet.2020.104799.

Acceptance date

03/07/2020

Publication date

2020-07-11

Copyright date

2020

ISSN

0195-6663

Language

en

Depositor

Dr Gemma Witcomb. Deposit date: 9 July 2020

Article number

104799

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