Dieuwerke P. Bolhuis , Aaron Wouters , Lise A.J. Heuven
{"title":"Bread buns or slices? variations of bread shape modifies ad libitum intake of bread and toppings","authors":"Dieuwerke P. Bolhuis , Aaron Wouters , Lise A.J. Heuven","doi":"10.1016/j.foodqual.2024.105127","DOIUrl":null,"url":null,"abstract":"<div><p>The size and shape of foods are geometrical textural properties that have been shown to influence food intake. Changing shapes and sizes of carrier food such as bread influences the spreadable surface area and this may affect the amount of toppings used. In a cross-over study, 37 participants (11 males, 24 ± 7 years old, BMI of 23 ± 3 kg/m<sup>2</sup>) consumed three times an ad libitum breakfast consisting of either small buns (SB: 34 g per unit), large buns (LB: 47 g), or squared sandwich slices (SA: 36 g), similar in nutritional composition. Participants were free to use four kinds of toppings similar in energy density (2.3–2.4 kcal/g): apple syrup, jam, cream cheese, and egg salad. The ratio bread(g):topping(g) differed considerably (1:0.49 for SB; 1:0.53 for LB; and 1:0.63 for SA, p < 0.001), but total meal intake did not differ (g or kcal) p = 0.27. In sum, the meal with SA leads to relatively higher intake of toppings and lower intake of bread, whereas the meal with small buns (SB) leads to relatively lower intake of toppings and higher intake of bread. Changing surface areas by shapes of carrier foods can be used to manipulate the amount of toppings, condiments or sauces and thereby modulate the macronutrient and energy intakes within a meal or snack.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324000296/pdfft?md5=25add856c673441b77302adaa67abc9a&pid=1-s2.0-S0950329324000296-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324000296","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The size and shape of foods are geometrical textural properties that have been shown to influence food intake. Changing shapes and sizes of carrier food such as bread influences the spreadable surface area and this may affect the amount of toppings used. In a cross-over study, 37 participants (11 males, 24 ± 7 years old, BMI of 23 ± 3 kg/m2) consumed three times an ad libitum breakfast consisting of either small buns (SB: 34 g per unit), large buns (LB: 47 g), or squared sandwich slices (SA: 36 g), similar in nutritional composition. Participants were free to use four kinds of toppings similar in energy density (2.3–2.4 kcal/g): apple syrup, jam, cream cheese, and egg salad. The ratio bread(g):topping(g) differed considerably (1:0.49 for SB; 1:0.53 for LB; and 1:0.63 for SA, p < 0.001), but total meal intake did not differ (g or kcal) p = 0.27. In sum, the meal with SA leads to relatively higher intake of toppings and lower intake of bread, whereas the meal with small buns (SB) leads to relatively lower intake of toppings and higher intake of bread. Changing surface areas by shapes of carrier foods can be used to manipulate the amount of toppings, condiments or sauces and thereby modulate the macronutrient and energy intakes within a meal or snack.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.