التفاصيل البيبلوغرافية
| العنوان: |
Cracker shape modifies ad libitum snack intake of crackers with cheese dip. |
| المؤلفون: |
van Eck, Arianne, van Stratum, Anouk, Achlada, Dimitra, Goldschmidt, Benoît, Scholten, Elke, Fogliano, Vincenzo, Stieger, Markus, Bolhuis, Dieuwerke |
| المصدر: |
British Journal of Nutrition; 11/14/2020, Vol. 124 Issue 9, p988-997, 10p |
| مصطلحات موضوعية: |
CHEESE, CROSSOVER trials, FOOD habits, FOOD preferences, INGESTION, STATISTICAL sampling, SATISFACTION, SNACK foods, RANDOMIZED controlled trials |
| مستخلص: |
Food and energy intake can be effectively lowered by changing food properties, but little is known whether modifying food shape is sufficient to influence intake. This study investigated the influence of cracker shape and cheese viscosity on ad libitum intake of cracker–cheese combinations. Forty-four participants (thirteen males, 23 (sd 3) years, BMI 21 (sd 2) kg/m2) participated in four late afternoon snack sessions (2 × 2 randomised crossover design). Iso-energetic crackers were baked into flat squares and finger-shape cylindrical sticks and combined with a cheese dip varying in viscosity. Approximately eighty crackers and 500 g cheese dip were served in separate large bowls. Participants consumed crackers with cheese dip ad libitum while watching a movie of 30 min. Dipping behaviour and oral processing behaviour were measured simultaneously by hidden balances under the cheese bowls and video recordings. Cracker intake (28 (sem 1) crackers) of cracker–cheese combinations was not influenced by cracker shape. Cheese intake of cracker–cheese combinations was 15 % higher for flat-squared than finger-shape crackers (131 kJ, P = 0·016), as a larger amount of cheese was scooped with flat-squared crackers (2·9 (sem 0·2) v. 2·3 (sem 0·1) g cheese per dip, P < 0·001) and showed higher eating rate and energy intake rate (P < 0·001). Eating rate over snacking time decreased by reducing bite frequency (P < 0·001) while cheese dip size remained fairly constant (P = 0·12). Larger energy intake from condiments was facilitated by increased cracker surface, and this did not trigger earlier satiation. Changing food carrier surface may be a promising approach to moderate energy intake of often high energy dense condiments, sauces and toppings. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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