Appleton, K. M., Newbury, A., Almiron-Roig, E., Yeomans, M. R., Brunstrom, J. M., de Graaf, K., Geurts, L., Kildegaard, H. and Vinoy, S., 2021. Sensory and physical characteristics of foods that impact food intake without affecting acceptability: Systematic review and meta-analyses. Obesity reviews, 22 (8), e13234.
Full text available as:
|
PDF (OPEN ACCESS ARTICLE)
obr.13234.pdf - Published Version Available under License Creative Commons Attribution Non-commercial No Derivatives. 18MB | |
PDF
ILSI food chars Jan2021 accepted.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial. 1MB | ||
Copyright to original material in this document is with the original owner(s). Access to this content through BURO is granted on condition that you use it only for research, scholarly or other non-commercial purposes. If you wish to use it for any other purposes, you must contact BU via BURO@bournemouth.ac.uk. Any third party copyright material in this document remains the property of its respective owner(s). BU grants no licence for further use of that third party material. |
DOI: 10.1111/obr.13234
Abstract
This systematic review with meta-analyses aimed to identify the sensory and physical characteristics of foods/beverages which increase satiation and/or decrease/delay subsequent consumption without affecting acceptability. Systematic searches were first undertaken to identify review articles investigating the effects of any sensory and physical food characteristic on food intake. These articles provided some evidence that various textural parameters (aeration, hardness, homogeneity, viscosity, physical form, added water) can impact food intake. Individual studies investigating these effects while also investigating acceptability were then assessed. Thirty-seven individual studies investigated a textural manipulation and provided results on food intake and acceptability, 13 studies (27 comparisons, 898 participants) investigated effects on satiation, and 29 studies (54 comparisons, 916 participants) investigated effects on subsequent intake. Meta-analyses of within-subjects comparisons (random-effects models) demonstrated greater satiation (less weight consumed) from food products that were harder, chunkier, more viscous, voluminous, and/or solid, while demonstrating no effects on acceptability. Textural parameters had limited effects on subsequent consumption. Between-subjects studies and sensitivity analyses confirmed these results. These findings provide some evidence that textural parameters can increase satiation without affecting acceptability. The development of harder, chunkier, more viscous, voluminous, and/or solid food/beverage products may be of value in reducing overconsumption.
Item Type: | Article |
---|---|
ISSN: | 1467-7881 |
Uncontrolled Keywords: | food intake; palatability; satiation; satiety; texture |
Group: | Faculty of Science & Technology |
ID Code: | 35370 |
Deposited By: | Symplectic RT2 |
Deposited On: | 08 Apr 2021 06:46 |
Last Modified: | 14 Mar 2022 14:27 |
Downloads
Downloads per month over past year
Repository Staff Only - |