Slowly eating less: How texture-based differences in eating rate moderate energy intake from ultra-processed foods

Summary

Several studies have reported higher energy intakes from ultra-processed foods (UPFs) compared to unprocessed foods, although the underlying mechanism remains unclear. One proposed underlying mechanism is eating rate, as foods with slower texture-based eating rates are consumed in smaller amounts compared to foods eaten at a faster rate. However, much remains to be discovered about how eating rate can effectively be modified by texture, and to what extent it influences intake, including that of UPFs.
My PhD research demonstrates that texture modifications can significantly, consistently, and sustainably reduce eating rate, food intake, and energy intake across a wide variety of ultra-processed meals. These findings highlight that texture modification is an effective approach to moderate eating rate and energy intake from UPFs, and provide valuable insights for food-based strategies aimed at reducing excessive energy consumption in environments that promote chronic energy surplus.