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Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate
Slowing eating rate appears to be an effective strategy for reducing food intake. This feasibility study investigated the effect of eating rate on post-meal responses using functional magnetic resonance imaging (fMRI), plasma gastrointestinal hormone concentrations, appetite ratings, memory for rece...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357517/ https://www.ncbi.nlm.nih.gov/pubmed/30591684 http://dx.doi.org/10.3390/nu11010050 |
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author | Hawton, Katherine Ferriday, Danielle Rogers, Peter Toner, Paula Brooks, Jonathan Holly, Jeffrey Biernacka, Kalina Hamilton-Shield, Julian Hinton, Elanor |
author_facet | Hawton, Katherine Ferriday, Danielle Rogers, Peter Toner, Paula Brooks, Jonathan Holly, Jeffrey Biernacka, Kalina Hamilton-Shield, Julian Hinton, Elanor |
author_sort | Hawton, Katherine |
collection | PubMed |
description | Slowing eating rate appears to be an effective strategy for reducing food intake. This feasibility study investigated the effect of eating rate on post-meal responses using functional magnetic resonance imaging (fMRI), plasma gastrointestinal hormone concentrations, appetite ratings, memory for recent eating, and snack consumption. Twenty-one participants (mean age 23 years with healthy body mass index) were randomly assigned to consume a 600 kcal meal at either a “normal” or “slow” rate (6 vs. 24 min). Immediately afterwards, participants rated meal enjoyment and satisfaction. FMRI was performed 2-h post-meal during a memory task about the meal. Appetite, peptide YY, and ghrelin were measured at baseline and every 30 min for 3 h. Participants were given an ad-libitum snack three hours post-meal. Results were reported as effect sizes (Cohen’s d) due to the feasibility sample size. The normal rate group found the meal more enjoyable (effect size = 0.5) and satisfying (effect size = 0.6). Two hours post-meal, the slow rate group reported greater fullness (effect size = 0.7) and more accurate portion size memory (effect sizes = 0.4), with a linear relationship between time taken to make portion size decisions and the BOLD response in satiety and reward brain regions. Ghrelin suppression post-meal was greater in the slow rate group (effect size = 0.8). Three hours post-meal, the slow rate group consumed on average 25% less energy from snacks (effect size = 0.5). These data offer novel insights about mechanisms underlying how eating rate affects food intake and have implications for the design of effective weight-management interventions. |
format | Online Article Text |
id | pubmed-6357517 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-63575172019-02-04 Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate Hawton, Katherine Ferriday, Danielle Rogers, Peter Toner, Paula Brooks, Jonathan Holly, Jeffrey Biernacka, Kalina Hamilton-Shield, Julian Hinton, Elanor Nutrients Article Slowing eating rate appears to be an effective strategy for reducing food intake. This feasibility study investigated the effect of eating rate on post-meal responses using functional magnetic resonance imaging (fMRI), plasma gastrointestinal hormone concentrations, appetite ratings, memory for recent eating, and snack consumption. Twenty-one participants (mean age 23 years with healthy body mass index) were randomly assigned to consume a 600 kcal meal at either a “normal” or “slow” rate (6 vs. 24 min). Immediately afterwards, participants rated meal enjoyment and satisfaction. FMRI was performed 2-h post-meal during a memory task about the meal. Appetite, peptide YY, and ghrelin were measured at baseline and every 30 min for 3 h. Participants were given an ad-libitum snack three hours post-meal. Results were reported as effect sizes (Cohen’s d) due to the feasibility sample size. The normal rate group found the meal more enjoyable (effect size = 0.5) and satisfying (effect size = 0.6). Two hours post-meal, the slow rate group reported greater fullness (effect size = 0.7) and more accurate portion size memory (effect sizes = 0.4), with a linear relationship between time taken to make portion size decisions and the BOLD response in satiety and reward brain regions. Ghrelin suppression post-meal was greater in the slow rate group (effect size = 0.8). Three hours post-meal, the slow rate group consumed on average 25% less energy from snacks (effect size = 0.5). These data offer novel insights about mechanisms underlying how eating rate affects food intake and have implications for the design of effective weight-management interventions. MDPI 2018-12-27 /pmc/articles/PMC6357517/ /pubmed/30591684 http://dx.doi.org/10.3390/nu11010050 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hawton, Katherine Ferriday, Danielle Rogers, Peter Toner, Paula Brooks, Jonathan Holly, Jeffrey Biernacka, Kalina Hamilton-Shield, Julian Hinton, Elanor Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title | Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title_full | Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title_fullStr | Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title_full_unstemmed | Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title_short | Slow Down: Behavioural and Physiological Effects of Reducing Eating Rate |
title_sort | slow down: behavioural and physiological effects of reducing eating rate |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6357517/ https://www.ncbi.nlm.nih.gov/pubmed/30591684 http://dx.doi.org/10.3390/nu11010050 |
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