Article
Food Science & Technology
Tjark Andersen, Derek Victor Byrne, Qian Janice Wang
Summary: Ubiquitous exposure to visual food content has been implicated in the development of obesity, but there are conflicting findings regarding the potential health-promoting effects of exposure to visual food stimuli. This study compared imagined eating and actual eating, finding no significant difference between imagined eating and control conditions, but significant differences between imagined and actual eating. The results suggest that imagined eating may not be effective in inducing satiation in a real-life context.
Article
Food Science & Technology
Maria Isabel Salazar Cobo, Gerry Jager, Cees de Graaf, Elizabeth H. Zandstra
Summary: The study investigated the dynamic changes in hedonic and emotional responses to different portion sizes of fresh fruit salad. Results indicated that larger portions of fruit salad may be less enjoyed by consumers compared to smaller or regular portions. This suggests that consuming smaller portions of fruit multiple times throughout the day may be more effective in meeting the recommended daily fruit intake than consuming a large portion in one occasion.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Anouk E. M. Hendriks-Hartensveld, Barbara J. Rolls
Summary: Serving larger portions leads to increased food intake. Measures of eating microstructure did not moderate the portion size effect, but were related to intake across all portions; faster eating rate, larger bite size, higher bite count, and longer meal duration were associated with greater consumption. Sensory-specific satiety was not influenced by eating microstructure or portion size.
Article
Food Science & Technology
Maria Isabel Salazar Cobo, Gerry Jager, Cees de Graaf, Elizabeth H. Zandstra
Summary: The study found that people liked small to regular portions of fruit salad as their liking increased, but became bored with the large portion's last section. Consuming smaller portions of fruit may be preferred by consumers compared to larger portions, aiding in achieving the recommended daily fruit intake.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Individuals tend to eat more when served larger portions of food, and the inclusion of water as a beverage does not moderate this portion size effect. The frequency of switching between bites and sips and the amount of water consumed are related to greater food intake, but these effects are not significant after accounting for other factors. Switching between food and water may promote energy intake by attenuating the development of sensory-specific satiety (SSS), while larger portion sizes also lead to increased intake.
Article
Food Science & Technology
Linbo Qiu, Chujun Wang, Xiaoang Wan
Summary: Numerous studies have shown that repeatedly consuming a specific food within a short period of time can reduce individuals' liking and wanting for that food, known as sensory-specific satiety. Recent research suggests that this effect can also be elicited by repeated imagined consumption. The present study aimed to investigate whether repeated imagined consumption of one food could induce sensory-specific satiety for other foods. The results indicate that imagining consuming a high-caloric food repeatedly led to decreased liking and wanting for both the imagined food and other high-caloric foods, demonstrating the transfer of sensory-specific satiety based on repeated imagination without actual consumption. These findings have implications for nudging strategies aimed at promoting healthier eating behaviors.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Sashie Abeywickrema, Mei Peng
Summary: Recent studies have shown that exposure to different portion sizes can influence portion alterations in future meals. This study aimed to explore whether tableware sizes can also affect portion size perception and eating behavior. The results revealed significant changes in post-meal satiety and energy intake for participants served with small or large jars compared to medium-sized jars. While small tableware initially reduced energy intake, it led to increased intake at the following meal and overall daily energy intake. These findings suggest that small tableware may not be an effective long-term solution for addressing overeating and related health issues.
Review
Nutrition & Dietetics
Ciaran G. Forde, Kees de Graaf
Summary: Sensory properties of food, such as taste, smell, and texture, play a crucial role in determining likes and dislikes, guiding food choices, and influencing intake behavior. Taste intensity and duration, as well as fat content, have been shown to impact energy intake. Understanding how sensory cues moderate intake can help improve dietary behavior and prevent overconsumption of calories.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Camila de Mello Marsola, Joana Pereira de Carvalho-Ferreira, Luis Miguel Cunha, Patricia Constante Jaime, Diogo Thimoteo da Cunha
Summary: The study found biased perceptions among consumers regarding the healthiness of certain foods and weight gain, with some highly processed foods being mistakenly viewed as healthy and traditional Brazilian staple foods being perceived as fattening. Additionally, an optimistic bias was observed when it comes to the risks of developing diabetes, hypertension, and gaining weight.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Behavioral Sciences
Paige M. Cunningham, Liane S. Roe, Kathleen L. Keller, Barbara J. Rolls
Summary: Increases in food variety and portion size independently promote intake, and these effects are not dependent on meal structure. Delayed sensory-specific satiety may play a role in facilitating these effects.
Article
Behavioral Sciences
Elanor C. Hinton, Sam D. Leary, Latife Comlek, Peter J. Rogers, Julian P. Hamilton-Shield
Summary: The study did not find evidence for differences in the effects of different conditions on satiety and eating speed. Future research could consider testing the impact of rating fullness on multiple meals over a longer period. Additionally, although some weak evidence was found that levels of satiety responsiveness may influence the effects of the manipulation, only a weak relationship with eating speed was identified.
Article
Food Science & Technology
Djin Gie Liem, Mohamed Mawas, Russell S. J. Keast
Summary: This study investigated the impact of multi-sensory stimulation on online food desires and found that participants who viewed a photo of a beach had an increased desire for cold foods. Additionally, participants who were exposed to sensory-based descriptions in addition to the photo showed even higher desire for cold foods. The feeling of presence and frequency of visiting the beach also influenced the participants' food desires.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Behavioral Sciences
Sarah J. Hardcastle, Martin Caraher
Summary: The study explored the role of foodbanks in addressing food insecurity and found that they not only provide temporary support but also increase fruit and vegetable consumption and supplement food choices; Participants were satisfied with the content of the food hamper, which included various fresh produce, but they also frequently purchased and consumed meat to supplement the hamper provision.
Article
Psychology, Biological
Moritz Herle, Mohamed Abdulkadir, Christopher Hubel, Diana Santos Ferreira, Rachel Bryant-Waugh, Ruth Loos, Cynthia M. Bulik, Bianca De Stavola, Nadia Micali
Summary: The study found that polygenic scores for body mass index were associated with increased risk of overeating in early and mid-childhood, while being associated with decreased risk of persistent undereating and fussy eating. However, there was no significant association between polygenic scores for anorexia nervosa and eating behavior trajectories.
NATURE HUMAN BEHAVIOUR
(2021)
Review
Behavioral Sciences
Indah Gynell, Eva Kemps, Ivanka Prichard
Summary: This article reviews the effectiveness of implicit interventions in promoting healthier eating behaviors in the context of food menus. It finds that four out of six implicit interventions were effective in promoting healthier eating behaviors, with placement and default interventions being the most promising. Priming/cueing and ratio interventions showed potential but need further investigation. Naming and signage interventions were largely unsuccessful, possibly due to limited research in menu settings with a focus on healthy eating promotion.
Review
Nutrition & Dietetics
Ciaran G. Forde, Eric A. Decker
Summary: Processed foods can have negative health effects due to vitamin destruction, formation of toxins, and excessive intake of salt, sugar, and fat. Additionally, many modern food formulations have poor nutritional quality and higher energy density. Despite this, food processing and formulation still provide an opportunity to create healthier foods.
ANNUAL REVIEW OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Yao Chen, Markus Stieger, Edoardo Capuano, Ciaran G. Forde, Sandra van der Haar, Meeke Ummels, Heleen van den Bosch, Rene de Wijk
Summary: Longer chewing time results in more and smaller bolus particles, higher bolus saliva uptake, and higher in vitro degree of intestinal starch hydrolysis; there is no significant effect of chewing time on glycaemic response for both brown rice and chickpeas; brown rice shows significantly higher in vitro degree of intestinal starch hydrolysis and glycaemic response compared to chickpeas regardless of chewing time.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Public, Environmental & Occupational Health
Navin Michael, Varsha Gupta, Anna Fogel, Jonathan Huang, Li Chen, Suresh Anand Sadananthan, Yi Ying Ong, Izzuddin M. Aris, Wei Wei Pang, Wen Lun Yuan, See Ling Loy, Mya Thway Tint, Kok Hian Tan, Jerry Ky Chan, Shiao-Yng Chan, Lynette Pei-Chi Shek, Fabian Yap, Keith Godfrey, Yap Seng Chong, Peter Gluckman, S. Sendhil Velan, Ciaran G. Forde, Yung Seng Lee, Johan G. Eriksson, Neerja Karnani
Summary: This study examined the determinants of obesogenic growth trajectories in childhood and their associations with cardiometabolic risk markers. The results showed that BMI acceleration starting immediately after birth or after infancy were both linked to early cardiometabolic alterations.
INTERNATIONAL JOURNAL OF EPIDEMIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Review
Food Science & Technology
Carole Tournier, Ciaran G. Forde
Summary: Eating behaviors and dietary habits developed in early life have long-term impacts on growth and health. The development of Food Oral Processing (FOP) plays a crucial role in food texture acceptance and eating behaviors. This review highlights the importance of considering food textures in designing foods for children and emphasizes the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. Furthermore, it identifies research gaps and emphasizes the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Lise A. J. Heuven, Kees de Graaf, Ciaran G. Forde, Dieuwerke P. Bolhuis
Summary: Eating rate is an important factor in food and energy intake, and is strongly influenced by the texture of food. This study found that soft pasta was consumed 42% faster than hard pasta, and soft carrots were consumed 94% faster than hard carrots. The addition of sauce increased the eating rate of both pasta and carrots by approximately 30%. Furthermore, the eating rate of a composite dish with soft carrot, soft pasta, and sauce was 45% faster than the same dish with hard components. The eating rate of the composite dish could be predicted from the eating rate of its single components.
FOOD QUALITY AND PREFERENCE
(2023)
Review
Green & Sustainable Science & Technology
Alissa A. A. Nolden, Ciaran G. Forde
Summary: There is growing interest in sustainable diets and plant-based alternative products as substitutes for animal products. However, concerns arise regarding the nutritional quality of plant-based alternatives compared to conventional animal products. This study reviews the literature on consumers' and healthcare professionals' perceptions of plant-based foods, compares the nutritional composition of plant-based alternatives to animal counterparts, and discusses the impact on overall diet quality and nutrient digestibility. The study also emphasizes the role of product development and research on the long-term health effects of plant-based diets.
Editorial Material
Nutrition & Dietetics
Ciaran G. Forde
NUTRITION BULLETIN
(2023)
Article
Nutrition & Dietetics
Victoria A. Surette, Sarah Smith-Simpson, Lisa R. Fries, Ciaran G. Forde, Carolyn F. Ross
Summary: Parental behaviours influence food acceptance in young children, but few studies have measured these behaviours using observational methods, especially among children with Down syndrome (CWDS). This study aimed to understand parent feeding practices during snack time with young CWDS by developing a coding scheme and using behavioural coding to categorise and quantify parental feeding practices. The results showed that CWDS more frequently consumed the test foods and completed tasks in response to Autonomy-Supportive Prompts to Eat than to Coercive-Controlling Prompts to Eat.
MATERNAL AND CHILD NUTRITION
(2023)
Article
Food Science & Technology
Florence Sheen, Amanda JiaYing Lim, Ciaran G. Forde
Summary: The motivations behind the reduction of animal-based product intake among flexitarian consumers are diverse. Two studies found different subgroups of flexitarian consumers based on their motivations, such as health focus, trend awareness, and adventurousness. Despite these differences, meat consumption did not significantly vary among the subgroups.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Behavioral Sciences
Rosario B. Jaime-Lara, Alexis T. Franks, Khushbu Agarwal, Nafisa Nawal, Amber B. Courville, Juen Guo, Shanna Yang, Brianna E. Brooks, Abhrarup Roy, Karen Taylor, Valerie L. Darcey, James D. Lecheminant, Stephanie Chung, Ciaran G. Forde, Kevin D. Hall, Paule Joseph
Summary: This study found that a 2-week consumption of ultra-processed food did not have a significant impact on sweet or salty taste sensitivity or preference. However, a positive correlation was observed between salt taste preference and systolic blood pressure, body weight, and BMI following consumption of the ultra-processed diet.
Article
Biochemistry & Molecular Biology
R. Janani, Vicki Wei Kee Tan, Ai Ting Goh, Michelle Jie Ying Choy, Amanda JiaYing Lim, Pey Sze Teo, Markus Stieger, Ciaran G. Forde
Summary: The study found that different textures have an impact on the eating rate of carrots and rice crackers, with hardness having the largest influence. Combinations of textures have the most significant effect on moderating oral processing behaviors, and this impact is consistent across individuals with different eating styles.
Article
Nutrition & Dietetics
Ciaran G. Forde, Dieuwerke Bolhuis
Summary: Food form, texture, and matrix have significant impacts on energy intake and metabolism, but these factors are often overlooked in nutrition research.
CURRENT NUTRITION REPORTS
(2022)
Article
Food Science & Technology
Michael J. Gibney, Ciaran G. Forde
Summary: Existing classification systems for highly processed foods show differences in their impact on disease risk factors. Further research is needed to clarify the differences between classification systems and their contributions to health in terms of nutrients, additives, and sensory properties.
Article
Food Science & Technology
Lauren McGuinness, Mairead McCabe, Celine Kiernan, Keri McCrickerd, Ciaran G. Forde, E. Dolores O'Riordan, Emma L. Feeney
Summary: Consumers show increased interest in Grass-Fed dairy products, willing to pay more for products labeled as such. Including Grass-Fed on the label can improve perceptions of healthiness and naturalness without affecting sensory expectations. However, claims about lighter fat content may have a negative impact on sensory expectations and lead to consumers choosing larger portions, particularly in the US. Irish consumers may choose larger portions due to lighter fat content claims.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)