Previous research has shown that the speed of eating affects the speed at which we feel full, which in turn determines how much food we eat during a meal. When food is eaten quickly, people tend to eat more, and earlier research suggests this may play a role in observed differences in energy intake. The eating rate may therefore play an important role in driving food or calorie overconsumption from diets composed of ultra-processed foods (UPF) as defined by Nova. However, the effect of meal texture and eating rate on energy intake from UPF meals over the longer-term is unknown. Therefore, within the RESTRUCTURE project, we aim to obtain data on how meal texture and eating speed of UPF diets impacts daily energy intake. Bodyweight and various metabolic health markers will also be explored as secondary and exploratory outcomes.
Read more The results of the RESTRUCTURE project will help understand how meal texture and eating speed of ultra processed foods influences energy intake and markers of health.
If the outcome of this project shows that food texture plays a role in how much we consume of the food on the long term then food producers can use this knowledge to develop healthier food products.
Additionally, policymakers can use this information to develop guidelines to help consumers navigate their food choices.
The research will be carried out in two stages:
You can read the clinical trial registration here and the pre-data analysis scripts and detailed study methods here.
ultra-processed foods that are fast to eat
ultra-processed foods that are consumed slowly
To understand how the texture and speed of eating of UPFs may be linked to energy intakes, changes in body weight and metabolic markers of health, the project will test for several markers during the trial:
Eating rate, energy intake rate, energy density… telling them apart is not always self-evident. Click here for more on what’s behind these terms and the other key concepts related to food processing and the RESTRUCTURE study.
The speed of eating (measured in g/min and kcal/min. Studies show that eating slowly can reduce energy intake. Eating rate depends on macronutrient composition and food structure and processing.
The number of kcal (calories) per gram of food. There is sufficient evidence that higher energy densities lead to sustained increases in energy intake and weight gain. Energy density is generally higher in ultra-processed foods and a likely explanation for overconsumption, potentially in addition to texture related causes. RESTRUCTURE aims to control for this and keep energy density levels consistent across the diets, to investigate the influence of texture and eating rate.
The number of kcal (calories) ingested.
The speed at which calories are consumed (measured in kcal/min). This combines the energy density of a food with its eating rate. Energy density (kcal/g) x Eating rate (g/min) = Energy intake rate (kcal/min)
Foods that have a relatively high energy intake rate (the energy provided by foods or drinks is consumed quickly).
Foods that have a relatively low energy intake rate (the energy provided by foods or drinks is consumed slowly).
By shedding light on how the composition and texture-properties influence eating rate, RESTRUCTURE will produce the criteria to define “slow foods” and the principles that can be used to guide their development.
Food processing can be described as the methods used to turn fresh foods into food products, such as heating, drying, fermenting, extraction, extrusion, packaging.
In the context of the project, food reformulation is the re-designing of an existing food product with the objective of making it healthier. Currently reformulation typically focuses on reducing “risk nutrients” including saturated fat, trans fat, sugar, salt, and calories. RESTRUCTURE aims to integrate research findings on texture and eating rate into reformulation goals.
Food texture is defined as “all the mechanical, geometrical and surface attributes of a product perceptible by mechanical, tactile, or visual and auditory receptors” (International Standards Organization, ISO, 1994). Textures include ‘hardness’ or ‘softness’, ‘crunchiness’ or ‘crumbliness’, or 'viscosity'. Texture is multidimensional and dynamic in nature, as it changes during eating.
The NOVA classification seeks to categorise food products based on the extent and purpose of processing, into four groups:
Overweight and obesity are among the most urgent nutrition related problems in the world affecting more than 2 billion people. By helping to reduce energy intake rate of foods, RESTRUCTURE aims to contribute to prevention of overweight and obesity. Obesity is however a complex issue, requiring multiple interventions at different levels.
The degree to which a food is liked. Studies on the effect of eating rate/food processing need to account for the palatability of food. RESTRUCTURE aims to control for this and keep palatability levels consistent across the diets.
Satiation is defined as the processes which occur in the body during eating that lead us to finish eating/end a meal.
While definitions vary, The Nova definition of ultra-processed foods describes “formulations of ingredients, mostly of exclusive industrial use, that result from a series of industrial processes.” The RESTRUCTURE trial will determine the effects of texture on eating speed and energy intake of meals based on foods classified as ultra-processed by the Nova system.
The project’s main
research activities and research design are independently developed by
the research team.
The governance of the project is composed of the Steering Committee and the
Advisory Committee. The research team can only receive input and scientific
support from these bodies following specific modalities.
