The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions
Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and oth...
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| Format: | Article |
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MDPI AG
2017-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/6/10/87 |
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| author | Janet van den Boer Melanie Werts Els Siebelink Cees de Graaf Monica Mars |
| author_facet | Janet van den Boer Melanie Werts Els Siebelink Cees de Graaf Monica Mars |
| author_sort | Janet van den Boer |
| collection | DOAJ |
| description | Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods—representing the whole Dutch diet—was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake. |
| first_indexed | 2024-12-14T00:50:22Z |
| format | Article |
| id | doaj.art-ab3e782823f94cbbab6ef935503b667c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-14T00:50:22Z |
| publishDate | 2017-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ab3e782823f94cbbab6ef935503b667c2022-12-21T23:23:54ZengMDPI AGFoods2304-81582017-10-016108710.3390/foods6100087foods6100087The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for InterventionsJanet van den Boer0Melanie Werts1Els Siebelink2Cees de Graaf3Monica Mars4Division of Human Nutrition, Wageningen University, 6700AA Wageningen, The NetherlandsDivision of Human Nutrition, Wageningen University, 6700AA Wageningen, The NetherlandsDivision of Human Nutrition, Wageningen University, 6700AA Wageningen, The NetherlandsDivision of Human Nutrition, Wageningen University, 6700AA Wageningen, The NetherlandsDivision of Human Nutrition, Wageningen University, 6700AA Wageningen, The NetherlandsChoosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods—representing the whole Dutch diet—was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake.https://www.mdpi.com/2304-8158/6/10/87oral processingingestion behaviormicrostructure of eatingspeedenergy densityfood formsatietyweight management |
| spellingShingle | Janet van den Boer Melanie Werts Els Siebelink Cees de Graaf Monica Mars The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions Foods oral processing ingestion behavior microstructure of eating speed energy density food form satiety weight management |
| title | The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions |
| title_full | The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions |
| title_fullStr | The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions |
| title_full_unstemmed | The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions |
| title_short | The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions |
| title_sort | availability of slow and fast calories in the dutch diet the current situation and opportunities for interventions |
| topic | oral processing ingestion behavior microstructure of eating speed energy density food form satiety weight management |
| url | https://www.mdpi.com/2304-8158/6/10/87 |
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