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Eating rate is a basic determinant of appetite regulation, as people who eat more slowly feel sated earlier and eat less. Without assistance, eating rate is difficult to modify due to its automatic nature. In the current study, participants used an augmented fork that aimed to decelerate their rate of eating. A total of 114 participants were randomly assigned to the Feedback Condition (FC), in which they received vibrotactile feedback from their fork when eating too fast (i.e., taking more than one bite per 10 s), or a Non-Feedback Condition (NFC). Participants in the FC took fewer bites per minute than did those in the NFC. Participants in the FC also had a higher success ratio, indicating that they had significantly more bites outside the designated time interval of 10 s than did participants in the NFC. A slower eating rate, however, did not lead to a significant reduction in the amount of food consumed or level of satiation. These findings indicate that real-time vibrotactile feedback delivered through an augmented fork is capable of reducing eating rate, but there is no evidence from this study that this reduction in eating rate is translated into an increase in satiation or reduction in food consumption. Overall, this study shows that real-time vibrotactile feedback may be a viable tool in interventions that aim to reduce eating rate. The long-term effectiveness of this form of feedback on satiation and food consumption, however, awaits further investigation. [ABSTRACT FROM AUTHOR]

Background: Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly.Objective: Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size.Methods: Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [n = 61; aged 21-48 y; body mass index (BMI; in kg/m2): 16-29] and a 50% increase in portion size (100% compared with 150%) in study 2 (n = 53; aged 21-42 y; BMI: 16-29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside changes in rated appetite.Results: Increases in energy density and portion size led to increases of 80% and 13% in energy intake at breakfast, respectively (P < 0.001), but only portion size increased the weight of food consumed (13%). The thicker porridges were consumed at a slower rate and led to 11-13% reductions in food weight and energy intake compared with the thin versions (P < 0.001). Combined, the least energy was consumed when the thick "slow" porridge was served with a lower energy density or smaller portion (P < 0.05). Although intake was reduced for the thick porridges, they were expected to be more filling than the thin versions and experienced as equally satiating postconsumption.Conclusions: Adults eat in response to external features of the food environment. An opportunity exists to use a combination of energy-density dilution, smaller portions, and natural variations in food texture to design meals that promote reductions in energy intake while maintaining satiety. [ABSTRACT FROM AUTHOR]

Faster eating rates are associated with increased energy intake, but little is known about the relationship between children’s eating rate, food intake and adiposity. We examined whether children who eat faster consume more energy and whether this is associated with higher weight status and adiposity. We hypothesised that eating rate mediates the relationship between child weight and ad libitum energy intake. Children (n 386) from the Growing Up in Singapore Towards Healthy Outcomes cohort participated in a video-recorded ad libitum lunch at 4·5 years to measure acute energy intake. Videos were coded for three eating-behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min). BMI and anthropometric indices of adiposity were measured. A subset of children underwent MRI scanning (n 153) to measure abdominal subcutaneous and visceral adiposity. Children above/below the median eating rate were categorised as slower and faster eaters, and compared across body composition measures. There was a strong positive relationship between eating rate and energy intake (r 0·61, P<0·001) and a positive linear relationship between eating rate and children’s BMI status. Faster eaters consumed 75 % more energy content than slower eating children (Δ548 kJ (Δ131 kcal); 95 % CI 107·6, 154·4, P<0·001), and had higher whole-body (P<0·05) and subcutaneous abdominal adiposity (Δ118·3 cc; 95 % CI 24·0, 212·7, P=0·014). Mediation analysis showed that eating rate mediates the link between child weight and energy intake during a meal (b 13·59; 95 % CI 7·48, 21·83). Children who ate faster had higher energy intake, and this was associated with increased BMI z-score and adiposity. [ABSTRACT FROM PUBLISHER]

• Time and eating speed limit intake in constraining environments. • Attainable intake depends on food, temperature, season, and farm type. • Framework easily expands for more constraints. • Intake estimation with minimal use of animal characteristics, tested with data. • Tool can improve breeding programmes and evaluate management strategies for constraining environments. Most intake models for dairy cows have been developed to make predictions under normal conditions, in which animals can meet their nutritional requirements. To estimate intake under constraining conditions, i.e. when intake is defined by the environment and not by the animal's requirements, it is necessary to develop models that take into account environmentally driven effects. The aim of this work was to develop a framework to represent the links between environmental variables (food quality and quantity, as well as ambient temperature, season, and farm type) and intake. The framework integrates time as the major constraint on intake and proposes the environmentally attainable intake (EAI) as the product of the Eating Rate (ER) and the Eating Time (ET). ER is the maximum sustainable rate (gr DM/min) at which animals bite the food, and ET is the daily time (min/d) that animals have to eat. The architecture of the framework is easily extensible to add constraints such as predation pressure, reproductive costs, competition, parasitism, or diseases. Data from grazing and indoor dairy farms were used to test the usability of the framework. The results show that a time use-based framework is a reliable approach to estimate intake considering environmental variables with minimum use of animals' characteristics. In conclusion, a high-level framework of feeding behaviour, that captures the main underlying mechanisms of intake in constrained environments, can be used to predict the EAI and the effects of the environment on animal performance. [ABSTRACT FROM AUTHOR]

Portion control tableware has been described as a potentially effective approach for weight management, however the mechanisms by which these tools work remain unknown. We explored the processes by which a portion control (calibrated) plate with visual stimuli for starch, protein and vegetable amounts modulates food intake, satiety and meal eating behaviour. Sixty-five women (34 with overweight/obesity) participated in a counterbalanced cross-over trial in the laboratory, where they self-served and ate a hot meal including rice, meatballs and vegetables, once with a calibrated plate and once with a conventional (control) plate. A sub-sample of 31 women provided blood samples to measure the cephalic phase response to the meal. Effects of plate type were tested through linear mixed-effect models. Meal portion sizes (mean ± SD) were smaller for the calibrated compared with the control plate (served: 296 ± 69 vs 317 ± 78 g; consumed: 287 ± 71 vs 309 ± 79 g respectively), especially consumed rice (69 ± 24 vs 88 ± 30 g) (p < 0.05 for all comparisons). The calibrated plate significantly reduced bite size (3.4 ± 1.0 vs 3.7 ± 1.0 g; p < 0.01) in all women and eating rate (32.9 ± 9.5 vs 33.7 ± 9.2 g/min; p < 0.05), in lean women. Despite this, some women compensated for the reduced intake over the 8 h following the meal. Pancreatic polypeptide and ghrelin levels increased post-prandially with the calibrated plate but changes were not robust. Plate type had no influence on insulin, glucose levels, or memory for portion size. Meal size was reduced by a portion control plate with visual stimuli for appropriate amounts of starch, protein and vegetables, potentially because of the reduced self-served portion size and the resulting reduced bite size. Sustained effects may require the continued use of the plate for long-term impact. [ABSTRACT FROM AUTHOR]

Improvement of reproduction in dairy cows has become a major challenge in dairy production. We have recently shown that dairy cows carrying the ‘fertil−’ haplotype for one quantitative trait locus (QTL), affecting female fertility and located on the bovine chromosome 3, had a significantly lower conception rate after the first artificial insemination than cows carrying the ‘fertil+’ haplotype. The objective of this paper was to study other phenotypic modifications linked to this QTL. In the present study, 23 ‘fertil+’ and 18 ‘fertil−’ cows were characterized for live weight, milk production, food intake, eating behaviour and plasma metabolites. These parameters were measured during the first lactation, from calving to 40 weeks postpartum (wkpp). In the first 7 weeks of lactation, ‘fertil+’ primiparous cows had a significantly higher live BW and milk production than ‘fertil−’ cows. Dry matter intake tended to be slightly higher for ‘fertil+’ than for ‘fertil−’ primiparous cows in this period. However, energy balance was similar for the two haplotypes in the whole lactation, except in the first wkpp, and consequently, could not explain their different fertility. The major observation concerned the eating behaviour. ‘Fertil+’ primiparous cows had a significantly lower eating rate than ‘fertil−’ cows during the 40 weeks of lactation. In parallel, ‘fertil+’ cows spent significantly more time at the feeder for a similar number of visits than ‘fertil−’ cows. Furthermore, no differences in plasma concentrations of non-esterified fatty acids and insulin were observed between the two haplotypes. Plasma glucose was significantly lower in ‘fertil+’ than in ‘fertil−’ cows in the second wkpp. Taken together, our results show that ‘fertil+’ and ‘fertil−’ dairy cows, with different fertility, have also different eating behaviour without any variation in energy balance, except in the first week of lactation.

Epidemiologic evidence supports a positive association between ultraprocessed food (UPF) consumption and body mass index. This has led to recommendations to avoid UPFs despite very limited evidence establishing causality. Many mechanisms have been proposed, and this review critically aimed to evaluate selected possibilities for specificity, clarity, and consistency related to food choice (i.e., low cost, shelf-life, food packaging, hyperpalatability, and stimulation of hunger/suppression of fullness); food composition (i.e., macronutrients, food texture, added sugar, fat and salt, energy density, low-calorie sweeteners, and additives); and digestive processes (i.e., oral processing/eating rate, gastric emptying time, gastrointestinal transit time, and microbiome). For some purported mechanisms (e.g., fiber content, texture, gastric emptying, and intestinal transit time), data directly contrasting the effects of UPF and non-UPF intake on the indices of appetite, food intake, and adiposity are available and do not support a unique contribution of UPFs. In other instances, data are not available (e.g., microbiome and food additives) or are insufficient (e.g., packaging, food cost, shelf-life, macronutrient intake, and appetite stimulation) to judge the benefits versus the risks of UPF avoidance. There are yet other evoked mechanisms in which the preponderance of evidence indicates ingredients in UPFs actually moderate body weight (e.g., low-calorie sweetener use for weight management; beverage consumption as it dilutes energy density; and higher fat content because it reduces glycemic responses). Because avoidance of UPFs holds potential adverse effects (e.g., reduced diet quality, increased risk of food poisoning, and food wastage), it is imprudent to make recommendations regarding their role in diets before causality and plausible mechanisms have been verified., (Copyright © 2023 The Author(s). Published by Elsevier Inc. All rights reserved.)

Objectives: Maintaining an appropriate gestational weight gain (GWG) is essential for a safe pregnancy and delivery. This study aimed to determine the association between the habit of eating quickly and the risk of excessive GWG., Methods: We administered a questionnaire on eating habits to 1246 pregnant Japanese women in their second to third trimesters. We categorized the participants into three groups according to their answers to the question "Do you eat quickly?" Group 1, "always" or "usually"; Group 2, "sometimes"; and Group 3, "rarely" or "never." We assessed GWG according to the "The Optimal Weight Gain Chart" (Ministry of Health, Labor and Welfare, Japan), and those who exceeded the criteria were considered "excessive." Logistic regression analysis was performed with the risk of excess GWG as the dependent variable and quick food intake as the independent variable, to obtain relevant odds ratios (ORs) and 95% confidence intervals (CIs). Model 1 was unadjusted, and Model 2 was adjusted for age, prepregnancy body mass index, energy intake, mother's educational attainment, household income, exercise habits, and childbearing experience., Results: The OR (95% CI) for Groups 2 and 3 in Model 1, compared with Group 1, was 0.80 (0.62-1.05) and 0.61 (0.43-0.88), respectively ( p for trend = 0.047). In Model 2, the OR (95% CI) for Groups 2 and 3 were 0.73 (0.55-0.96) and 0.59 (0.40-0.86), respectively ( p for trend = 0.003)., Conclusion: These results suggest that quick food ingestion increases the risk of excessive GWG., Competing Interests: No competing financial interests exist., (© Eri Abe et al., 2023; Published by Mary Ann Liebert, Inc.)

Background: Reductions in eating rate have been recommended as potential behavioural strategies to prevent and treat overweight [1–4]. Unfortunately, eating rate is difficult to modify, due to its highly automatic nature [5]. Training people to eat more slowly in everyday eating contexts, therefore, requires creative and engaging solutions. Aim: The present study examines the efficacy of a smart fork that helps people to eat more slowly. This adapted fork records eating speed and delivers vibrotactile feedback if users eat too quickly. In two studies, we tested the acceptability and user experience of the fork (Study 1), and its effect on eating rate and satiety levels in a controlled lab-setting (Study 2). Method: In study 1, 11 participants (all self-reported fast eaters) ate a meal using the fork in our laboratory and used the fork for three consecutive days in their home setting. Participants took part in semi-structured interviews after the first meal and upon returning the fork, covering perceived effect on eating rate, comfort of use, accuracy, and motivational and social aspects of fork use. Interviews were coded and a thematic classification analysis was performed. In study 2, 128 participants (all self-reported fast eaters) ate a standardized meal using the fork in our laboratory. We used a between-participants design with 2 conditions; participants ate their meal either with vibrotactile feedback from the fork (experimental condition) or ate their meal without vibrotactile feedback (control condition). Eating rate, meal duration, error rate (number of bites taken faster than 10 seconds after previous bite), total food intake, and satiety were recorded for every participant. Results: Study 1: All participants felt that the feedback was generally accurate and consistent. Fork size, weight, and intensity of the feedback were seen as comfortable and acceptable. All participants reported a heightened awareness of eating rate and all but one participant reported eating more slowly with the fork. Study 2: Participants in the experimental condition ate significantly slower, and with a lower error rate than those in the control condition. Feedback did not significantly affect the amount of food eaten. Conclusions: Our findings suggest that this smart fork is an acceptable and effective tool to disrupt and decelerate eating rate. Participants find the fork comfortable and accurate enough for use in natural contexts, and experimental results show that the fork does influence eating rate, but not the amount of food consumed. Future research should test the long-term effects of fork use on eating rate to assess whether this smart fork indeed leads to sustainable behavioural change.

Background: Attempts to model cumulative intake curves with quadratic functions have not simultaneously taken gustatory stimulation, satiation, and maximal food intake into account. Objective: Our aim was to develop a dynamic model for cumulative intake curves that captures gustatory stimulation, satiation, and maximal food intake. Design: We developed a first-principles model describing cumulative intake that universally describes gustatory stimulation, satiation, and maximal food intake using 3 key parameters: 1) the initial eating rate, 2) the effective duration of eating, and 3) the maximal food intake. These model parameters were estimated in a study (n = 49) where eating rates were deliberately changed. Baseline data was used to determine the quality of model's fit to data compared with the quadratic model. The 3 parameters were also calculated in a second study consisting of restrained and unrestrained eaters. Finally, we calculated when the gustatory stimulation phase is short or absent. Results: The mean sum squared error for the first-principles model was 337.1 ± 240.4 compared with 581.6 ± 563.5 for the quadratic model, or a 43% improvement in fit. Individual comparison demonstrated lower errors for 94% of the subjects. Both sex (P = 0.002) and eating duration (P = 0.002) were associated with the initial eating rate (adjusted R² = 0.23). Sex was also associated (P = 0.03 and P = 0.012) with the effective eating duration and maximum food intake (adjusted R² = 0.06 and 0.11). In participants directed to eat as much as they could compared with as much as they felt comfortable with, the maximal intake parameter was approximately double the amount. The model found that certain parameter regions resulted in both stimulation and satiation phases, whereas others only produced a satiation phase. Conclusions: The first-principles model better quantifies interindividual differences in food intake, shows how aspects of food intake differ across subpopulations, and can be applied to determine how eating behavior factors influence total food intake. [ABSTRACT FROM AUTHOR]

Accumulating evidence show positive relationships between eating rate and body weight. Acute food intake is affected by eating rate, bite size, and palatability. The objective was to assess differences between participants who chose to use a spoon vs. fork in eating rate and food intake of four meals that differ in palatability (low vs. high salt) and in energy density (low vs. high fat). Forty-eight healthy adults (16 males, 18–54 y, BMI: 17.8–34.4 kg/m 2 ) were recruited. Participants attended four lunch time sessions after a standardised breakfast. Meals were either (1) low-fat/low-salt, (2) low-fat/high-salt, (3) high-fat/low-salt, or (4) high-fat/high-salt. Nineteen participants (6 males) consistently used a fork and 21 (8 males) used a spoon, 8 participants were inconsistent in cutlery use and excluded from analyses. Spoon users had on average a higher BMI than fork users ( p = 0.006). Effects of cutlery use, BMI status (BMI < 25 vs. BMI > 25), salt, and fat, and their interactions were assessed in a General Linear Model. Spoon users consumed faster (fork: 53 ± 2.8 g/min; spoon: 62 ± 2.1 g/min, p = 0.022) and tended to consume more ( p = 0.09), whereas the duration of the meals were similar (fork: 6.9 ± 0.3 min; spoon: 6:7 ± 0.2 min, p = 0.55). BMI status affected both eating rate and food intake ( p = 0.005). There were no significant two-way or three-way interactions between salt, fat, and cutlery use on eating rate or food intake. In conclusion, participants who chose to consume with forks ate slower compared to spoon users. [ABSTRACT FROM AUTHOR]

In this study, we investigated the association between food form (mixed vs separated) and eating rate. The experiment used a within-subjects design (n=29, young healthy women with normal weight). Test meals (white rice and side dishes) with the same content and volume were served at lunch in a mixed or separated form. The form in which the food was served had significant effects on consumption volume and eating rate; subjects ate significantly more (p<0.05) when a test meal was served as a mixed form (285 g, 575 kcal) compared to a separated form (244 g, 492 kcal). Moreover, subjects also ate significantly faster (p<0.05) when the test meal was served as a mixed form (22.4 g/min) as compared to a separated form (16.2 g/min). Despite consuming more when the test meal was served as a mixed form than when served as a separated form, the subjects did not feel significantly fuller. In conclusion, we confirmed that meals served in a separated form might lower the eating rate and, moreover, slower eating might be associated with less energy intake, without compromising satiety. [ABSTRACT FROM AUTHOR]

Purpose: Findings from few studies that investigated the relation between dietary behaviors and obesity are inconsistent. We aimed to assess the relation between patterns of dietary habits, identified by latent class analysis (LCA), and obesity in a large sample of Iranian adults. Methods: In a cross-sectional study on 7958 adults, dietary behaviors were assessed in five domains (meal patterns, eating rate, intra-meal fluid intake, meal-to-sleep interval, and fatty foods intake) using a pretested questionnaire. LCA was applied to identify classes of diet-related practices. Anthropometric measures were assessed through the use of a validated self-reported questionnaire. General and abdominal obesity were defined as a body mass index ≥30 kg/m, and a waist circumference ≥88 cm for women and ≥102 cm for men. Results: General and abdominal obesity were prevalent in 9.7 and 27.7 % of the study population, respectively. We identified three distinct classes of eating rates (moderate, moderate to slow, and moderate to fast), two classes of meal patterns (regular and irregular), two classes of intra-meal fluid intake (moderate and more intra-meal drinking), three classes of meal-to-sleep interval (short, moderate, and long meal-to-sleep interval), and three classes of fatty food intake (low to moderate, moderate to high, and low intake of fatty foods). After adjustment for potential confounders, individuals with 'irregular meal pattern' were 21, 24, and 22 % more likely to be overweight/obese, abdominally overweight/obese, and abdominally obese, compared with those who had a 'regular meal pattern.' Individuals with 'more intra-meal drinking' had greater odds of overweight (OR 1.37; 1.19-1.458) and obesity (OR 1.51; 1.16-1.97) than those with 'moderate intra-meal drinking.' Moderate-to-high intake of fatty foods was inversely associated with abdominally overweight/obese (OR 0.85; 0.73-1.00) and abdominally obesity (OR 0.80; 0.68-0.96) compared with 'low-to-moderate intake of fatty foods.' No significant association was observed between eating rate, meal-to-sleep interval, and general or abdominal obesity, after controlling for confounders. Conclusion: Irregular meal pattern and more intra-meal drinking were associated with increased odds of general and abdominal obesity, whereas moderate-to-high intake of fatty foods was related to the decreased odds of central obesity among Iranian adults. [ABSTRACT FROM AUTHOR]

Serving larger portions leads to increased food intake, but behavioral factors that influence the magnitude of this portion size effect have not been well characterized. We investigated whether measures of eating microstructure such as eating rate and bite size moderated the portion size effect. We also explored how sensory-specific satiety (SSS; the relative hedonic decline of a food as it is eaten) was affected by eating microstructure and larger portions. In a randomized crossover design, 44 adults aged 18-68 y (66% women; 46% with overweight and obesity) ate lunch in the laboratory once a week for 4 weeks. The meal consisted of pasta that was varied in portion size (400, 500, 600, or 700 g) and 700 g of water. Meals were video-recorded to assess bite count and meal duration, which were used to calculate mean eating rate (g/min) and mean bite size (g/bite). At each meal participants also completed an assessment of SSS. The results showed that as larger portions were served, meal intake increased in a curvilinear manner (p < 0.0001). Measures of eating microstructure did not moderate the portion size effect but were related to intake across all portions; faster eating rate, larger bite size, higher bite count, and longer meal duration were associated with greater consumption at all meals (all p < 0.0001). SSS was not influenced by any measure of eating microstructure or by portion size (all p > 0.10). In summary, the portion size effect was not moderated by eating microstructure, but relatively faster eating rates and larger bite sizes at meals, along with large portions, combined to increase food intake. [ABSTRACT FROM AUTHOR]

Intake and body weight were recorded in a closed economy as male and female C57BL/6 mice progressed through either fixed interval (FI) or fixed unit price (FUP) schedules of cost for 20-mg food pellets. Access to food was constrained to four 40 min food opportunities (FOs) per day, spaced 4-h apart through the dark phase. Nose poke responses and pellet deliveries were collected at 10-s resolution to allow pellet-by-pellet analysis. In the FI protocol, mice maintained adequate food intake and body weight through the study, even though at the highest FI (50-s) they spent the entire 40-min FOs engaged in eating at or near the maximum rate allowed by the schedule. In the FUP protocol, mice greatly reduced their intake and lost weight at the highest FUP (50 responses/pellet). The analysis of response and pellet distributions showed these mice were not filling the FOs with responding and ate less at dusk (FO #1) and dawn (FO #4) than at FOs #2 and 3 in the middle of the night. The principal, and unexpected, sex difference was that females tended to eat more than males despite lower body weight, but behavioral changes as a function of feeding cost or schedule were qualitatively similar in both sexes. These results show that slow eating as imposed by an FI is not sufficient to produce hypophagia and, in the FUP protocol, hypophagia cannot be explained by slowed eating due to response requirements. We discuss the role of effort or time in FUP-induced anorexia, and suggest this murine model may emulate some aspects of human anorexia nervosa better than current activity-based protocols. [ABSTRACT FROM AUTHOR]

Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants ( N = 40) consumed a 400 ml portion of tomato soup at either a fast (1.97 ml/s) or a slow (0.50 ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit ‘taste test’ (3 h after the meal) and ii) appetite ratings (collected 2 h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory ‘vividness’. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3 h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety. [ABSTRACT FROM AUTHOR]

Observational research has indicated that modeling of eating style might occur when eating in the presence of an eating companion. This experiment investigated the effect of bite frequency of a same-sex eating companion on bite frequency, meal size and meal duration. A total of 30 normal weight young adults (m/f = 8/22, age: 21.2 ± 1.9 years, BMI: 21.2 ± 1.6 kg/m 2 ) had three ad libitum meals together with a same-sex confederate (i.e. instructed eating companion). Confederates were instructed to eat at a slow (3 bites/min), medium (5 bites/min) or fast (7 bites/min) bite frequency in randomized order. Eating style was assessed through video registration and weighing left-overs. It was found that the participants' bite frequency was similar during all three conditions, i.e. slow: 3.9 ± 1.3, medium: 4.0 ± 1.1, fast: 4.0 ± 1.3 bites/min ( p  = 0.75), as was average bite size (11 ± 2.6 g). Time eaten of the participants was shorter in the medium (14.9 ± 3.6 min) and fast condition (14.4 ± 3.7 min) compared to the slow condition (16.8 ± 4.8 min) (post hoc in both cases p  <   0.01), and intake was lower in the medium (634 ± 183 g) and fast condition (624 ± 190 g) compared to the slow condition (701 ± 220 g) (post hoc in both cases p  <   0.05). This experimental study suggests that bite frequency is not affected by the confederate. However, the meal duration of the confederates showed a significant effect on the meal duration and meal size of the participants. It seems that intake was influenced as a result of copying meal termination. [ABSTRACT FROM AUTHOR]

Objective Larger food portions lead to increased intake but the mechanism behind this effect is unclear. We investigated the effect of portion size on bite size, eating rate, deceleration rate, and meal duration. Design and methods Thirty-seven overweight women attended 5 visits after a 3 h fast and consumed a 229, 303, 400, 529 or 700 g portion of a lunch meal in random order. Meal eating parameters were measured with the Sussex Ingestion Pattern Monitor. Data were analyzed with mixed effects models. Results Average bite size increased by 0.22 g for every 100 g increase in portion size (p = 0.001); portion size had a non-linear effect on eating rate, increasing with portion sizes up to about 540 g (p = 0.01). Deceleration rate (reduction in speed of eating) decreased by 20% (p < 0.001) and meal duration increased by 22.5% for every 100 g increase in portion size (p < 0.001), relative to the smallest portion. Conclusions Increasing portion size led to a larger bite size and faster eating rate, but a slower reduction in eating speed during the meal. These changes may underlie greater energy intakes with exposure to large portions. Interventions to reduce bite size and slow eating rate may provide individuals with strategies to reduce the risk of overconsumption. [ABSTRACT FROM AUTHOR]

Singapore is an island state that is composed of three major ethnic groups, namely Chinese, Malay and Indian. Its inhabitants consume food either using chopsticks (Chinese), fingers (Malay and Indian) or spoon (Chinese, Malay and Indian). Previous work by our group showed that the degree of mastication significantly influenced the glycemic response. The degree of mastication in turn may depend on the eating method as the amount of food taken per mouthful and chewing time differs between eating methods. Eleven healthy volunteers came in on six non-consecutive days to the laboratory and evaluated three methods of eating white rice (spoon, chopsticks and fingers) once and the reference food (glucose solution) three times in a random order. Their glycemic response (GR) was measured for the subsequent 120 min. Mastication parameters were determined using surface electrode electromyography. The GR to white rice eating with chopsticks was significantly lower than spoon. The GI of eating rice with chopsticks was 68 which is significantly lower than eating with spoon (GI = 81). However there were no differences between fingers and spoon, and between fingers and chopsticks either in GR 120 min or GI. The inter-individual number of mouthful, number of chews per mouthful, chewing time per mouthful and the total time taken to consume the whole portion of rice were significantly different between spoon and chopsticks groups. Significant correlations between the number of mouthful to take the entire portion of rice and amount of rice per mouthful during mastication and the GR were observed for eating rice with spoon and chopsticks, but not for fingers. The results suggest that individual differences in number of mouthful and amount of rice per mouthful may be two of the causes for inter-individual differences in the GR between spoon and chopsticks. The present study suggests that eating rice with different feeding tools has different chewing times and amount of food taken per mouthful and then alters the GI of the rice. [ABSTRACT FROM AUTHOR]

This study aimed to determine whether there might be differences in masticatory performance and eating behaviors by gender and obesity status. Forty eight (24 males; 24 females) non-obese and pre-obese young adults were matched for age, gender, and dental health. Eating behaviors were assessed using the Three-Factor Eating Questionnaire (TFEQ), and chewing performance while eating 152 g of boiled rice was measured using electromyography (EMG). Compared with non-obese participants, pre-obese participants had significantly higher levels of disinhibition according to the TFEQ (P < 0.05 for males; P < 0.01 for females). Microstructures of chewing performance were significantly different by gender but not by obesity status. Males had a greater bite size (P < 0.05), greater chewing power (P < 0.001) and a faster eating rate (P < 0.05) than females. Females habitually chewed more (P < 0.05) and had a longer meal duration (P < 0.01) than males. Eating rate was positively associated with disinhibition ( r = 0.490, P < 0.05) score in males. Bite size ( r = − 0.449, P < 0.05 for non-obese) and chewing power ( r = − 0.581, P < 0.01 for non-obese and r = − 0.446, P < 0.05 for pre-obese) were negatively associated with disinhibition score. Results suggest that the effects of gender and, in part, obesity on eating responses may be explained as chewing performance. Therefore, gender-specific interventions and counseling aimed at slowing the rate of ingestion could be promising behavioral treatments for obese persons. [ABSTRACT FROM AUTHOR]

Abstract: Eating slowly contributes to a lower risk of obesity, probably because it could aid appetite control. Chewing thoroughly is an effective strategy to reduce eating rate; however, insufficient data are available to demonstrate the relationship between such an eating behavior and energy intake. To investigate the effect of increasing the number of chews before swallowing on meal size, a randomized cross-over trial was conducted in 18- to 45-year-old normal-weight, overweight, and obese participants (n=45) who were recruited from the local community (Ames, IA). After assessment of baseline number of chews, participants were asked to attend three test sessions to eat pizza for lunch until comfortably full by chewing each portion of food either 100%, 150%, or 200% of their baseline number of chews before swallowing. Two-way analysis of variance was used to test the effect of treatment and body-weight status, as well as their interactions on food intake, meal duration, eating rate, and appetite at meal termination. Appetite data during 60 minutes were analyzed by repeated measures analysis of variance. Food intake in the sessions with 150% and 200% of their baseline number of chews was reduced significantly, by 9.5% and 14.8%, respectively, compared with the 100% session. Increasing the number of chews also prolonged meal duration and reduced eating rate. However, subjective appetite at meal termination or during the immediate postprandial period did not differ. These data indicate that increasing the number of chews before swallowing might be a behavioral strategy to reduce food intake and potentially aid body-weight management. [Copyright &y& Elsevier]

Recent studies have shown that increasing the number of chews before swallowing reduces meal size in young adults. However, whether this ingestive behavior influences meal size in older adults is unknown. Eighteen older adults (4 males and 14 females, age 72±1years, body mass index 25.9±1.2kg/m2) participated in this randomized cross-over trial. A preliminary session was conducted to assess their habitual number of chews (HNC) using pizza rolls as the test food. Participants then attended three test sessions at their habitual lunch time. In each test session, participants were asked to eat pizza rolls until comfortably full, by chewing each pizza roll for 100%, 150% and 200% of HNC before swallowing. Subjective appetite was measured at regular time points for 60min after meal initiation. There was no difference in meal duration and meal induced change in appetite at meal termination between test sessions. However, eating rate at the 150% and 200% of HNC sessions (16.4±1.0g/s and 13.7±0.8g/s, respectively) was significantly reduced, compared with eating rate at the 100% of HNC condition (22.5±1.8g/s). Moreover, thorough chewing significantly reduced postprandial ratings on palatability of the test food. There was no significant difference in food intake between test sessions (177.8±43.0g, 164.0±41.7g, and 166.6±33.0g for 100%, 150% and 200% of HNC, respectively). These results suggest that increasing the number of chews does not affect meal size in older adults. Aging-related appetite dysregulation may partly account for the difference in results from studies in young and older adults. [ABSTRACT FROM AUTHOR]

Background No studies have evaluated associations between patterns of diet-related practices as determined by latent class analysis ( LCA) and gastro-esophageal reflux disease ( GERD). We aimed to assess this relationship in a large sample of Iranian adults. Methods In a cross-sectional study in 4763 adults, diet-related practices were assessed in four domains, 'meal pattern', 'eating rate', 'intra-meal fluid intake', and 'meal-to-sleep interval', using a pretested questionnaire. LCA was applied to identify classes of diet-related practices. We defined GERD as the presence of heartburn sometimes, often or always. Key Results The prevalence of GERD in the study population was 23.5% ( n = 1120). We identified two distinct classes of meal patterns: 'regular' and 'irregular', three classes of eating rates: 'moderate', 'moderate-to-slow', and 'moderate-to-fast', two major classes of fluid ingestion with meals: 'moderate' and 'much intra-meal drinking', and two classes regarding the interval between meals and sleeping: 'short' and 'long meal-to-sleep' interval. After adjustment for potential confounders, subjects with 'irregular meal pattern' had higher odds of GERD compared with subjects with 'regular meal pattern' ( OR: 1.21; 1.00-1.46). However, when taking into account BMI, the association disappeared. 'Long meal-to-sleep interval' was inversely associated with GERD compared with 'short meal-to-sleep interval' ( OR: 0.73; 95% CI: 0.57-0.95). 'Eating rate' and 'intra-meal fluid intake' were not significantly associated with GERD. Conclusions & Inferences Our data suggest certain associations between dietary patterns and GERD. These findings warrant evaluation in prospective studies to establish the potential value of modifications in dietary behaviors for the management of GERD. [ABSTRACT FROM AUTHOR]

Pediatric obesity results from a daily energy imbalance between intake and expenditure, an imbalance potentially as slight as ∼30-50 kcal/day (e.g., a few extra sips of cola or bites of a cookie). That an 'energy gap' so small may be so powerful suggests the importance of understanding mechanisms of food intake self-regulation (FISR). This review focuses on 4 behavioral indices of FISR in childhood: (1) eating in the absence of hunger; (2) eating rate; (3) caloric compensation and satiety responsiveness, and (4) food responsiveness. Evidence from pediatric samples around the world indicates that these traits are associated with body mass index, are heritable, and are linked to polymorphisms in the FTO gene. We review these data, also discussing their relevance to practical issues of parental feeding styles, portion sizes, and health literacy and numeracy. Research gaps and opportunities for future investigation are discussed. Multidisciplinary approaches and study designs that can address gene-environment interactions are needed to advance the science of FISR and stimulate new avenues for childhood obesity prevention. © 2013 S. Karger AG, Basel [ABSTRACT FROM AUTHOR]

Summary: Background and Aim: Eating slowly is a crucial concept in behavioural nutrition and is recommended for weight management as it is believed to have an important effect on satiety control. This study aimed to determine whether or not eating rate is associated with cardiometabolic risk factors. Methods and results: This was a cross-sectional study involving 8775 Korean adults, who visited the Center for Health Promotion of Korea University Anam Hospital in Seoul, Korea. In male study participants, weight and body mass index (BMI) were found to depend on eating rate after adjusting for age, alcohol consumption, smoking, exercise and total energy intake. When adjusted for age, alcohol consumption, smoking, exercise and BMI, differences were found between the eating rate groups with respect to high-density lipoprotein (HDL)-cholesterol, alanine aminotransferase (ALT) and alkaline phosphatase (ALP) values, white blood cell (WBC) count and total energy intake. Female participants were found to be different from males in that diastolic blood pressure and low-density lipoprotein (LDL)- and HDL-cholesterol values were significantly different between each eating rate group, while ALT and ALP values, WBC count and total energy intake were not. Compared with the slow eating rate group (>15 min), the fastest eating rate group (<5 min) had significantly increased odds ratios for cardiometabolic risk factors such as high glucose and low HDL-cholesterol levels in males, even after adjusting for BMI. Conclusion: Fast eating rates are associated with obesity and other cardiometabolic risk factors, particularly in men. Thus, eating slowly is recommended for weight reduction and to decrease cardiovascular risk factors. [Copyright &y& Elsevier]

Improvement of reproduction in dairy cows has become a major challenge in dairy production. We have recently shown that dairy cows carrying the ‘fertil−’ haplotype for one quantitative trait locus (QTL), affecting female fertility and located on the bovine chromosome 3, had a significantly lower conception rate after the first artificial insemination than cows carrying the ‘fertil+’ haplotype. The objective of this paper was to study other phenotypic modifications linked to this QTL. In the present study, 23 ‘fertil+’ and 18 ‘fertil−’ cows were characterized for live weight, milk production, food intake, eating behaviour and plasma metabolites. These parameters were measured during the first lactation, from calving to 40 weeks postpartum (wkpp). In the first 7 weeks of lactation, ‘fertil+’ primiparous cows had a significantly higher live BW and milk production than ‘fertil−’ cows. Dry matter intake tended to be slightly higher for ‘fertil+’ than for ‘fertil−’ primiparous cows in this period. However, energy balance was similar for the two haplotypes in the whole lactation, except in the first wkpp, and consequently, could not explain their different fertility. The major observation concerned the eating behaviour. ‘Fertil+’ primiparous cows had a significantly lower eating rate than ‘fertil−’ cows during the 40 weeks of lactation. In parallel, ‘fertil+’ cows spent significantly more time at the feeder for a similar number of visits than ‘fertil−’ cows. Furthermore, no differences in plasma concentrations of non-esterified fatty acids and insulin were observed between the two haplotypes. Plasma glucose was significantly lower in ‘fertil+’ than in ‘fertil−’ cows in the second wkpp. Taken together, our results show that ‘fertil+’ and ‘fertil−’ dairy cows, with different fertility, have also different eating behaviour without any variation in energy balance, except in the first week of lactation. [ABSTRACT FROM AUTHOR]

Abstract: Background: The modern food supply is often dominated by a large variety of energy dense, softly textured foods that can be eaten quickly. Previous studies suggest that particular oral processing characteristics such as large bite size and lack of chewing activity contribute to the low satiating efficiency of these foods. To better design meals that promote greater feelings of satiation, we need an accurate picture of the oral processing characteristics of a range of solid food items that could be used to replace softer textures during a normal hot meal. Aim: The primary aim of this study was to establish an accurate picture of the oral processing characteristics of a set of solid savoury meal components. The secondary aim was to determine the associations between oral processing characteristics, food composition, sensory properties, and expected satiation. Methods: In a within subjects design, 15 subjects consumed 50g of 35 different savoury food items over 5 sessions. The 35 foods represented various staples, vegetables and protein rich foods such a meat and fish. Subjects were video-recorded during consumption and measures included observed number of bites, number of chews, number of swallows and derived measures such as chewing rate, eating rate, bite size, and oral exposure time. Subjects rated expected satiation for a standard 200g portion of each food using a 100mm and the sensory differences between foods were quantified using descriptive analysis with a trained sensory panel. Statistical analysis focussed on the oral processing characteristics and associations between nutritional, sensory and expected satiation parameters of each food. Results: Average number of chews for 50g of food varied from 27 for mashed potatoes to 488 for tortilla chips. Oral exposure time was highly correlated with the total number of chews, and varied from 27s for canned tomatoes to 350s for tortilla chips. Chewing rate was relatively constant with an overall average chewing rate of approximately 1chew/s. Differences in oral processing were not correlated with any macronutrients specifically. Expected satiation was positively related to protein and the sensory attributes chewiness and saltiness. Foods that consumed in smaller bites, were chewed more and for longer and expected to impart a higher satiation. Discussion: This study shows a large and reliable variation in oral exposure time, number of required chews before swallowing and expected satiation across a wide variety of foods. We conclude that bite size and oral-sensory exposure time could contribute to higher satiation within a meal for equal calories. [Copyright &y& Elsevier]

Abstract: Background: Previous studies with model foods have shown that softer textures lead to higher eating rates and higher ad libitum food intake and higher intensity of salt taste has been shown to result in a lower ad libitum food intake. These observations have yet to be replicated in the context of realistic solid hot meal components. Aim: The objective of the present study was to assess the effect of texture and taste on the ad libitum intake of a realistic hot lunchtime meal. Methods: The meals consisted of potatoes, carrots, steak and gravy varied according to a 2 (texture: mashed vs. whole) × 2 (taste: standard taste vs. strong taste) design. The texture dimension referred to mashed potatoes, mashed carrots and pieces of steak vs. whole boiled potatoes, whole boiled carrots and whole steak. The taste was varied by manipulating the taste intensity of the gravy to be either standard or high intensity savoury taste. The current study used a between groups, single course ad libitum design whereby subjects were recruited for a one off meal study, during which their food intake was measured. The four groups consisted of about 40 subjects (mashed, standard, n =37; mashed, savoury n =39; whole, standard n =40; and whole, savoury n =41) matched for age (average age=44.8±5.3), gender (on average 19 males and 20 females), normal BMI (average 22.6±1.7) and dietary restraint score (DEBQ score=1.74±0.6). Results: The results showed that the estimated means of the intake of the two mashed conditions was 563.2±20.3g and intake of whole meal was 527.5±20.0g (p =0.23). The texture effect was significant in the higher savoury condition with an average of 91g less food consumed in the solid-savoury meal than in the mashed–savoury meal. This effect was not replicated in the standard gravy condition, with no significant difference between solid and mashed textures. This was reflected in an interaction effect that was approaching significance (p =0.051). The estimated mean eating rate in the two mashed conditions was 57.0±2.5g and was significantly higher than the whole meal condition (47.2±2.5g (p <0.05), with no difference in eating rate between the standard and savoury gravy conditions. Discussion: Although interpretation was made difficult by the between groups design and the interaction between taste*texture, the results nonetheless confirm the effect of texture on eating rate and ad libitum intake for solid savoury meal components. The impact of taste on ad libitum intake of a solid meal remains unclear. We conclude that people consumed more of the meal when the food was simultaneously mashed and savoury. Food texture may be used to produce slower eating rates that result in a reduced overall energy intake within a realistic hot lunchtime meal. [Copyright &y& Elsevier]

One way of describing ambience is that it consists of "parts of the environment that are difficult to localize and that surround the organism integrally such as temperature, odor, color, lighting and sound". The effect of ambience on energy intake and behaviors associated with it has preoccupied health professionals since 1946. Temperature and odor have been systematically studied, whereas findings on lighting and sound are inconsistent, and data on color are extremely limited. Specifically, the odor of the room where the meal is consumed can affect appetite and, therefore, energy intake, predisposing the person positively or negatively. Regarding ambient temperature, studies indicate that in prolonged low temperatures food intake is increased, due to increased Basic Metabolic Rate, while in high temperatures fluid consumption is increased. The color of the microenvironment can indirectly affect energy intake by acting on appetite, hunger and food choice. In regard to ambient lighting, bright light increases eating rate, whereas dim lighting increases energy intake and pleasure of eating. The findings on the presence or absence of lighting are ambiguous. The same applies to the presence\absence of music, whereas the intensity, tempo and genre of music seem to influence eating behavior. Thus, microenvironment alterations could possibly constitute to efforts on energy intake regulation and weight control. [ABSTRACT FROM AUTHOR]

Aims/hypothesis: Medical nutrition therapy plays a critical role in the prevention and treatment of type 2 diabetes. However, appropriate measures of eating behaviours, such as eating rate, have not yet been clearly established. The aim of the present study was to examine the associations among eating rate, obesity and cardiovascular risk factors. Methods: A total of 7,275 Japanese individuals aged ≥40 years who had normal fasting glucose levels, impaired fasting glucose or diabetes were divided into four groups according to self-reported eating rate: slow, medium, relatively fast and very fast. The associations between eating rate and various cardiovascular risk factors were investigated cross-sectionally. Results: The proportions of participants who were obese or who had elevated waist circumference levels increased progressively with increases in eating rate ( p for trend <0.001), regardless of glucose tolerance status. These associations remained significant after adjustment for potential confounders, namely, age, sex, total energy intake, dietary fibre intake, current smoking, current drinking and regular exercise ( p for trend <0.001). Blood pressure and lipid levels also tended to increase in association with eating rate. HbA rose significantly as eating rate increased, even after multivariate adjustment, including BMI, in diabetic patients on insulin therapy ( p = 0.02), whereas fasting plasma glucose did not increase significantly. Conclusions/interpretation: Our findings suggest that eating rate is associated with obesity and other cardiovascular risk factors and therefore may be a modifiable risk factor in the management of cardiovascular risk factors and diabetes. [ABSTRACT FROM AUTHOR]

Background: Slow eating has been associated with enhanced satiation, but also with increased water intake. Therefore, the role of water ingestion in regard to eating rate needs to be discerned. This study examined the influence of eating rate on appetite regulation and energy intake when water intake is controlled. Methods: In a randomized design, slow and fast eating rates were compared on two occasions, in 30 women (22.7±1.2y; BMI=22.4±0.4kg/m2) who consumed an ad libitum mixed-macronutrient lunch with water (300 mL). Satiation was examined as the main outcome by measuring energy intake during meals. At designated times, subjects rated hunger, satiety, desire-to-eat, thirst, and meal palatability on visual analogue scales. Paired t-tests were used to compare hypothesis-driven outcomes. Appetite ratings were compared across time points and conditions by repeated measures analysis of variance (ANOVA) using a within-subject model. Results: Energy intake and appetite ratings did not differ between conditions at meal completion. However, subjects rated less hunger and tended to rate lower desire-to-eat and greater satiety at 1 hour following the slow condition. Conclusions: Results tend to support a role of slow eating on decreased hunger and higher inter-meal satiety when water intake is controlled. However, the lack of significant differences in energy intake under these conditions indicates that water intake may account for the effects of eating rate on appetite regulation. [ABSTRACT FROM AUTHOR]

Abstract: Eating rate has recently been shown to influence energy intake and appetite during an ad libitum meal, and alter postprandial secretion of glucagon-like peptide-1 (GLP-1) and peptide-YY (PYY) following a fixed-portion meal. Whether these effects influence satiety, as measured by energy intake at the subsequent meal, is unclear. We manipulated eating rate during a fixed-portion meal in order to examine how eating behavior and associated periprandial and postprandial responses of putative endocrine mediators of appetite would affect energy intake at the following meal in fifteen non-obese (BMI<25kg/m²) and ten obese (BMI≥30kg/m²) healthy adult men and women. In random order, each participant consumed a standardized, fixed-portion meal in 7 (FM), 14 (MM) or 28 (SM) minutes. Fullness, measured by the Satiety Labeled Intensity Magnitude (SLIM) scale, serum insulin, glucose, leptin, pancreatic polypeptide (PP), PYY, GLP-1, neuropeptide-Y, and plasma cholecystokinin (CCK) were measured for 3h following the fixed-portion meal. Ad libitum energy intake at the next meal was then measured. Eating slowly delayed time to peak fullness (P ≤0.05), but did not alter peak fullness. Peak PP concentrations were attenuated during FM compared to MM and SM (P ≤0.05) and were reached earlier during MM compared to SM (P ≤0.05). A meal-by-time interaction (P ≤0.05), but no differences in AUC, peak, or time to peak were observed for CCK. No additional between meal differences in AUC, peak or time to peak for any endocrine mediator of appetite was observed. Ad libitum energy intake was not different between trials. In conclusion, the rate at which a fixed-portion meal is consumed does not appear to alter satiety despite a small effect on PP and CCK responses. [Copyright &y& Elsevier]

Abstract: We investigated the eating rate of commonly consumed foods and the associations with food intake and macronutrient composition. Ingestion time (s) of 50g of 45 foods was measured to assess eating rate (g/min), after which ad libitum food intake (g) was measured. Thirteen men and 24 women (aged 23.3 (SD 3.4)y, BMI 21.7 (SD 1.7)kg/m2) participated, each testing 7 foods in separate sessions. We observed large differences in eating rate between foods, ranging from 4.2 (SD 3.7) to 631 (SD 507)g/min. Eating rate was positively associated with food intake (β =0.55) and energy intake (β =0.001). Eating rate was inversely associated with energy density (β =−0.00047) and positively with water content (β =0.011). Carbohydrate (β =−0.012), protein (β =−0.021) and fiber content (β =−0.087) were inversely associated with eating rate, whereas fat was not. This study showed that when foods can be ingested rapidly, food and energy intake is high. People may therefore be at risk of overconsumption, when consuming foods with a high eating rate. Considering the current food supply, where many foods have a high eating rate, long-term effects of eating rate on energy balance should be investigated. [Copyright &y& Elsevier]

The role of music in energy and dietary intake of humans is poorly understood. The purpose of the present laboratory study was to examine the effect of background music, its presence and its intensity, on energy intake, eating rate and appetite feelings. The study had a randomized crossover design. Twenty-six normal weight and overweight/obese men participated in random order in three trials: the control trial (no music was playing), the 60 dB and the 90 dB music trials, while an ad libitum lunch was consumed. Visual analogue scales for hunger, fullness/satiety, as well as desire to eat were administered to the participants. Energy intake at the ad libitum lunch did not differ between trials, even when covariates were taken into account. There were no statistically significant differences between trials on meal characteristics, such as meal duration, number of servings, number of bites eaten and on appetite indices. Future studies are needed to replicate these results and investigate the effect of different types of music and/or sound. [ABSTRACT FROM AUTHOR]