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Texture-based differences in eating rate influence energy intake for minimally-processed and ultra-processed meals

The study suggests that differences in food texture and energy density lead to observed differences in energy intake between minimally-processed and ultra-processed meals. To reach this conclusion, researchers examined the independent and combined effects of food texture and degree Read more

Highlights from past years

Journal Articles

Gibney, M.J. and Forde, C.G. (2022). Nutrition Research Challenges for Processed Food and Health. Nature Food.

Teo, P.S., Tan, V.T.W., Choy, M.J., R. Janani, Lim., A., Goh, A.T., McCrickerd, K.and Forde, C.G. (2022). Texture-based differences Read more