Research
News
New study demonstrates a consistent effect of meal texture on eating rate and food intake across a wide range of meals
New findings from the RESTRUCTURE project demonstrate that meal texture can be manipulated to both slow eating speed and reduce intake across a wide range of different meal formats. Read more
The clinical trial is underway: pre-data analysis scripts and detailed study methods
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more
New Restructure findings show that bread shape influences energy intake
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more
Participant recruitment for the clinical trial now open
The pre-registration of the Restructure trial is now open, you can find all the details at https://clinicaltrials.gov/study/NCT06113146
Participant recruitment has started and currently screening prospective participants to start in January.
New study from RESTRUCTURE suggests consumption of hard textured foods can reduce daily energy intake of UPFs.
Marlou Lasschuijt, an Assistant Professor in the Sensory Science and Eating Behavior group at Wageningen University, along with project partners, has recently released a new study titled “Speed Limits: The Effects of Industrial Food Processing and Food Texture on Read more
Beyond Ultra-processed: Considering the Future role of Food Processing in Human Health.
While traditional dietary guidelines have focused on nutrient composition, recent studies have shifted emphasis away from nutrients to consider the effect of food processing on energy intake and body weight. Some countries have proposed guidelines to avoid highly Read more
A meal with sauce goes down faster
Eating an apple in its natural form takes much longer than consuming a serving of applesauce made from a single apple. The variation in eating time is primarily attributed to food texture. Lise Heuven, PhD student and RESTRUCTURE project Read more
Processing the evidence to evaluate mechanisms, costs and future solutions
To read full editorial by RESTRUCTURE project partner Ciarán G. Forde: https://doi.org/10.1111/nbu.12623
The current issue of Nutrition Bulletin discusses the topic of ultra-processed foods (UPF) based on a roundtable discussion held at the British Nutrition Foundation. The article emphasizes Read more
New study from RESTRUCTURE demonstrates how the eating rate of a dish can be predicted from that of its components
Ever wondered why it takes longer to eat some meals instead of others? For years researchers have known that eating faster promotes increased energy intake, but can we change people’s eating behaviours using the sensory properties of the foods Read more
Interrelations between food form, texture, and matrix influence energy intake and metabolic responses
Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these food attributes impact oral processing, energy intake, and metabolism.
Details of the study
This review Read more
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