Abstract
Background
The effect of eating speed on energy intake by weight status is unclear.
Objective
To examine whether the effect of eating speed on energy intake is the same in normal-weight
and overweight/obese subjects.
Design
The effect of slow and fast eating speed on meal energy intake was assessed in a randomized
crossover design.
Participants/setting
Thirty-five normal-weight (aged 33.3±12.5 years; 14 women and 21 men) subjects and
35 overweight/obese (44.1±13.0 years; 22 women and 13 men) subjects were studied on
2 days during lunch in a metabolic kitchen.
Intervention
The subjects consumed the same meal, ad libitum, but at different speeds during the
two eating conditions. The weight and energy content of the food consumed was assessed.
Perceived hunger and fullness were assessed at specific times using visual analog
scales.
Statistical analyses
Effect of eating speed on ad libitum energy intake, eating rate (energy intake/meal
duration), energy density (energy intake per gram of food and water consumed), and
satiety were assessed by mixed-model repeated measures analysis.
Results
Meal energy intake was significantly lower in the normal-weight (804.5±438.9 vs 892.6±330.2
kcal; P=0.04) but not the overweight/obese (667.3±304.1 vs 724.8±355.5 kcal; P=0.18) subjects during the slow vs the fast eating condition. Both groups had lower
meal energy density (P=0.005 and P=0.001, respectively) and eating rate (P<0.0001 in both groups) during the slow vs the fast eating condition. Both groups
reported less hunger (P=0.01 and P=0.03, respectively), and the normal-weight subjects reported more fullness (P=0.02) at 60 minutes after the meal began during the slow compared with the fast eating
condition. There was no eating speed by weight status interaction for any of the variables.
Conclusions
Eating slowly significantly lowered meal energy intake in the normal-weight but not
in the overweight/obese group. It lowered eating rate and energy density in both groups.
Eating slowly led to lower hunger ratings in both groups and increased fullness ratings
in the normal-weight group at 60 minutes from when the meal began.
Keywords
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Biography
M. Shah is a professor, Department of Kinesiology, Texas Christian University, Fort Worth, TX.
Biography
D. Rhea is a professor, Department of Kinesiology, Texas Christian University, Fort Worth, TX.
Biography
L. Dart is an associate professor, Department of Nutritional Sciences, Texas Christian University, Fort Worth, TX.
Biography
J. Copeland is a nursing student, Texas A&M University, College Station; at the time of the study, she was a graduate student, Department of Kinesiology, Texas Christian University, Fort Worth, TX.
Biography
B. Adams-Huet is an assistant professor, Department of Clinical Sciences, University of Texas Southwestern Medical Center at Dallas, TX.
Biography
A. James is an exercise physiologist, Cardiology and Interventional Vascular Associates, Dallas, TX; at the time of the study, she was a graduate student, Department of Kinesiology, Texas Christian University, Fort Worth.
Article info
Publication history
Published online: January 02, 2014
Accepted:
October 28,
2013
Footnotes
Supplementary materials: Podcast available at www.andjrnl.org/content/podcast
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT This study was funded by Texas Christian University, Fort Worth, TX.
Identification
Copyright
© 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
