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Accumulating evidence shows associations between rapid eating and overweight. Modifying eating rate might be a potential weight management strategy without imposing additional dietary restrictions. A comprehensive understanding of factors associated with eating speed will help with designing effective interventions. The aim of this review was to synthesise the current state of knowledge on the factors associated with eating rate. The socio-ecological model (SEM) was utilised to scaffold the identified factors. A comprehensive literature search of eleven databases was conducted to identify factors associated with eating rate. The 104 studies that met the inclusion criteria were heterogeneous in design and methods of eating rate measurement. We identified thirty-nine factors that were independently linked to eating speed and mapped them onto the individual, social and environmental levels of the SEM. The majority of the reported factors pertained to the individual characteristics (n = 20) including demographics, cognitive/psychological factors and habitual food oral processing behaviours. Social factors (n = 11) included eating companions, social and cultural norms, and family structure. Environmental factors (n = 8) included food texture and presentation, methods of consumption or background sounds. Measures of body weight, food form and characteristics, food oral processing behaviours and gender, age and ethnicity were the most researched and consistent factors associated with eating rate. A number of other novel and underresearched factors emerged, but these require replication and further research. We highlight directions for further research in this space and potential evidence-based candidates for interventions targeting eating rate. [ABSTRACT FROM AUTHOR]

Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the establishment of eating behaviors at two scale levels: for the initial acceptance of food texture and for the longer-term development of eating behaviors associated to food intake. To date, both processes have been studied as independent topics and the current review proposes a parallel vision on their development from the onset of complementary feeding to later childhood. Individual factors affecting these FOP-related behaviors as they relate to food texture acceptance are discussed, alongside examples of interventions aiming at modifying them. Opportunity to better consider food textures when designing foods for children is addressed. Altogether, the review demonstrates the critical role of food texture in the development of a child's FOP skills, eating habits, and dietary patterns. These scientific knowledges need to be considered for the development of healthier eating behavior. We identify research gaps that need to be addressed and highlight the need to design foods that can support the development of healthy oral processing and eating behaviors among infants and children. [ABSTRACT FROM AUTHOR]

Foods consumed at lower eating rates (ER) lead to reductions in energy intake. Previous research has shown that texture-based differences in eating rateER can reduce meal size. The effect size and consistency of these effects across a wide range of composite and complex meals differing considerably in texture and varying in meal occasion have not been reported. We determined how consistently texture-based differences in ER can influence food and energy intake across a wide variety of meals. In a crossover design, healthy participants consumed twelve breakfast and twelve lunch meals that differed in texture to produce a fast or slow ER. A breakfast group (n = 15) and lunch group (n = 15) completed twelve ad libitum meal sessions each (six 'fast' and six 'slow' meals), where intake was measured and behavioural video annotation was used to characterise eating behaviour. Liking did not differ significantly between fast and slow breakfasts (P = 0·44) or lunches (P = 0·76). The slow meals were consumed on average 39 % ± 9 % (breakfast) and 45 % ± 7 % (lunch) slower than the fast meals (both P < 0·001). Participants consumed on average 22 % ± 5 % less food (84 g) and 13 % ± 6 % less energy (71 kcal) from slow compared with fast meals (mean ± SE; P < 0·001). Consuming meals with a slower ER led to a reduction in food intake, where an average decrease of 20 % in ER produced an 11 % ± 1 % decrease in food intake (mean ± SE). These findings add to the growing body of evidence showing that ER can be manipulated using food texture and that this has aits consistent effect on food and energy intake across a wide variety of Hedonically equivalent meals. [ABSTRACT FROM AUTHOR]

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.

Food-based dietary guidelines have been the basis of public health recommendations for over half a century, but more recently, there has been a trend to classify the health properties of food not by its nutrient composition, but by the degree to which it has been processed. This concept has been supported by many association studies, narrative reviews and the findings from one randomised controlled feeding trial, which demonstrated the sustained effect of ultra-processed diets on increasing both energy intake and body weight. This has led to widespread speculation as to specific features of ultra-processed foods that promote increased energy intakes. Rising interest in the ultra-processed topic has led to proposals to include guidance and restrictions on the consumption of processed foods in national dietary guidelines, with some countries encouraging consumers to avoid highly processed foods completely, and only choose minimally processed foods. However, there remains a lack of consensus on the role of processed foods in human health when faced with the challenges of securing the food supply for a growing global population, that is, healthy, affordable and sustainable. There has also been criticism of the subjective nature of definitions used to differentiate foods by their degree of processing, and there is currently a lack of empirical data to support a clear mechanism by which highly processed foods promote greater energy intakes. Recommendations to avoid all highly processed foods are potentially harmful if they remove affordable sources of nutrients and will be impractical for most when an estimated two-thirds of current energy purchased are from processed or ultra-processed foods. The current review highlights some considerations when interpreting the dietary association studies that link processed food intake to health and offers a critique on some of the mechanisms proposed to explain the link between ultra-processed food and poor health. Recent research suggests a combination of higher energy density and faster meal eating rates are likely to influence meal size and energy intakes from processed foods and offers new perspectives on how to manage this in the future. In going beyond the ultra-processed debate, the aim is to summarise some important considerations when interpreting existing data and identify the important gaps for future research on the role of processed food in health. [ABSTRACT FROM AUTHOR]

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.

IntroductionObservational coding of eating behaviors (e.g., bites, eating rate) captures behavioral characteristics but is limited in its ability to capture dynamic patterns (e.g., temporal changes) across a meal. While the Universal Eating Monitor captures dynamic patterns of eating through cumulative intake curves, it is not commonly used in children due to strict behavioral protocols. Therefore, the objective of this study was to test the ability of computational models to characterize cumulative intake curves from video-coded meals without the use of continuous meal weight measurement.MethodsCumulative intake curves were estimated using Kisslieff’s Quadratic model and Thomas’s logistic ordinary differential equation (LODE) model. To test if cumulative intake curves could be characterized from video-coded meals, three different types of data were simulated: (1) Constant Bite: simplified cumulative intake data; (2) Variable Bite: continuously measured meal weight data; and (3) Bite Measurement Error: video-coded meals that require the use of average bite size rather than measured bite size.ResultsPerformance did not differ by condition, which was assessed by examining model parameter recovery, goodness of fit, and prediction error. Therefore, the additional error incurred by using average bite size as one would with video-coded meals did not impact the ability to accurately estimate cumulative intake curves. While the Quadratic and LODE models were comparable in their ability to characterize cumulative intake curves, the LODE model parameters were more distinct than the Quadradic model. Greater distinctness suggests the LODE model may be more sensitive to individual differences in cumulative intake curves.DiscussionCharacterizing cumulative intake curves from video-coded meals expands our ability to capture dynamic patterns of eating behaviors in populations that are less amenable to strict protocols such as children and individuals with disordered eating. This will improve our ability to identify patterns of eating behavior associated with overconsumption and provide new opportunities for treatment.

Mindful eating (ME) emphasizes full awareness of food consumption, incorporating the practice of eating slowly. Traditional interventions targeting slower eating rates often concentrate on chewing behavior, leaving the impact of ME largely unexplored. The objective of this study was to evaluate the effectiveness of the ME program in improving eating rates and mindful eating compared to conventional education centered solely on chewing. A total of 66 women university students were randomly assigned to either the ME (n = 33) or chewing intervention groups (n = 33). Education programs were delivered via smartphones over 8 weeks, with bi-weekly sessions where participants watched videos individually. The primary outcome was the eating rate, while the secondary outcome were eating style and the Mindful Eating Questionnaire (MEQ) assessed through web-based questionnaires. Measurements were taken pre-intervention, post-intervention, and at 1 and 3 months follow-up. Statistical analysis was conducted using intention-to-treat analysis. Both the ME and chewing groups showed slower eating rates compared to baseline, indicating the effect's temporal persistence, with no significant differences found between them at the end of the intervention and at 1 and 3 months post-intervention. In addition, the ME group significantly increased the MEQ scores compared to the chewing group. The educational program using ME reduced the rate of eating and achieved results similar to those of programs focused solely on chewing. Furthermore, it was effective in increasing MEQ scores. Based on these findings, a comprehensive education program that focuses on ME is recommended. • We compared interventions focused on Mindful Eating (ME) and chewing habits • Both programs led to slower eating rates without significant differences • Both maintained these slower eating rates 1 and 3 months after the intervention • The ME intervention had significantly higher total ME scores than the chewing intervention, showing its superiority [ABSTRACT FROM AUTHOR]

Background Consumption of ultra-processed foods has been linked with higher energy intakes. Food texture is known to influence eating rate (ER) and energy intake to satiation, yet it remains unclear whether food texture influences energy intakes from minimally processed and ultra-processed meals. Objectives We examined the independent and combined effects of food texture and degree of processing on ad libitum food intake. We also investigated whether differences in energy intake during lunch influenced postmeal feelings of satiety and later food intake. Methods In this crossover study, 50 healthy-weight participants [ n  = 50 (24 men); mean ± SD age: 24.4 ± 3.1 y; BMI: 21.3 ± 1.9 kg/m2] consumed 4 ad libitum lunch meals consisting of "soft minimally processed," "hard minimally processed," "soft ultra-processed," and "hard ultra-processed" components. Meals were matched for total energy served, with some variation in meal energy density (±0.20 kcal/g). Ad libitum food intake (kcal and g) was measured and ER derived using behavioral coding of videos. Subsequent food intake was self-reported by food diary. Results There was a main effect of food texture on intake, whereby "hard minimally processed" and "hard ultra-processed" meals were consumed slower overall, produced a 21% and 26% reduction in food weight (g) and energy (kcal) consumed, respectively. Intakes were higher for "soft ultra-processed" and "soft minimally processed" meals (P  < 0.001), after correcting for meal pleasantness. The effect of texture on food weight consumed was not influenced by processing levels (weight of food: texture*processing-effect, P  = 0.376), but the effect of food texture on energy intake was (energy consumed: texture*processing-effect, P  = 0.015). The least energy was consumed from the "hard minimally processed" meal (482.9 kcal; 95% CI: 431.9, 531.0 kcal) and the most from the "soft ultra-processed" meal (789.4 kcal; 95% CI: 725.9, 852.8 kcal; Δ=↓∼300 kcal). Energy intake was lowest when harder texture was combined with the "minimally processed" meals. Total energy intake across the day varied directly with energy intakes of the test meals (Δ15%, P  < 0.001). Conclusions Findings suggest that food texture–based differences in ER and meal energy density contribute to observed differences in energy intake between minimally processed and ultra-processed meals. This trial was registered at clinicaltrials.gov as NCT04589221. [ABSTRACT FROM AUTHOR]

BackgroundA fast rate of eating is associated with a higher risk for obesity but existing studies are limited by reliance on self-report and the consistency of eating rate has not been examined across all meals in a day. The goal of the current analysis was to examine associations between meal duration, rate of eating, and body mass index (BMI) and to assess the variance of meal duration and eating rate across different meals during the day.MethodsUsing an observational cross-sectional study design, non-smoking participants aged 18–45 years (N = 29) consumed all meals (breakfast, lunch, and dinner) on a single day in a pseudo free-living environment. Participants were allowed to choose any food and beverages from a University food court and consume their desired amount with no time restrictions. Weighed food records and a log of meal start and end times, to calculate duration, were obtained by a trained research assistant. Spearman's correlations and multiple linear regressions examined associations between BMI and meal duration and rate of eating.ResultsParticipants were 65% male and 48% white. A shorter meal duration was associated with a higher BMI at breakfast but not lunch or dinner, after adjusting for age and sex (p = 0.03). Faster rate of eating was associated with higher BMI across all meals (p = 0.04) and higher energy intake for all meals (p < 0.001). Intra-individual rates of eating were not significantly different across breakfast, lunch, and dinner (p = 0.96).ConclusionShorter beakfast and a faster rate of eating across all meals were associated with higher BMI in a pseudo free-living environment. An individual's rate of eating is constant over all meals in a day. These data support weight reduction interventions focusing on the rate of eating at all meals throughout the day and provide evidence for specifically directing attention to breakfast eating behaviors.

Liang Ding,1 Jianjun Yin,2 Wenbo Zhang,3 Ziqiang Wu,4 Shulei Chen4 1Department of Physical Education, Southeast University, Nanjing, People’s Republic of China; 2Department of Physical Education, Guangdong University of Finance and Economics, Guangzhou, People’s Republic of China; 3Department of Physical Education, Changchun Institute of Education, Changchun, People’s Republic of China; 4Department of Physical Education, Dalian Institute of Science and Technology, Dalian, People’s Republic of ChinaCorrespondence: Liang DingDepartment of Physical Education, Southeast University, 2 Sipailou, Nanjing 210009, People’s Republic of ChinaEmail dlseu1980@163.comPurpose: Poor eating behaviors are associated with imbalances in energy and food intake, which may directly or indirectly contribute to muscle strength loss. This study aimed to investigate the association between eating behaviors and hand grip strength in Chinese adults.Materials and Methods: We designed and conducted a cross-sectional study of 2009 Chinese individuals aged 25– 65 years in 2017. Eating behaviors, including breakfast consumption, snacking after dinner, and eating rate, were assessed using a self-administered questionnaire. Hand grip strength was assessed using a digital grip dynamometer. Age, sex, BMI, physical activity, educational level, occupation, living status, sleep duration, smoking and drinking status, hypertension, diabetes, and depressive symptoms were used as confounding factors.Results: After final adjustments for confounding factors, grip strength was measured as 35.2 (95% confidence interval [CI]: 34.7– 35.8), 36.0 (95% CI: 35.6– 36.4), and 36.9 (95% CI: 36.6– 37.3) for those who skipped, occasionally ate, and regularly ate breakfast, respectively (p for trend < 0.001). Those who always, sometimes, and seldom snacked after dinner (p for trend < 0.001) reported the following grip strength: 34.7 (95% CI: 34.0– 35.3), 36.2 (95% CI: 35.8– 36.6), and 36.9 (95% CI: 36.6– 37.2), respectively. Significant associations were not found between eating rate and grip strength.Conclusion: This study showed that higher frequency of breakfast consumption and lower frequency of snacking after dinner were associated with higher grip strength in Chinese adults. Therefore, eating behaviors may be involved in muscle function.Keywords: breakfast consumption, eating rate, snacking after dinner, grip strength, adult population

Abstract Background Eating rate is a basic determinant of appetite regulation: people who eat more slowly feel sated earlier and eat less. A high eating rate contributes to overeating and potentially to weight gain. Previous studies showed that an augmented fork that delivers real-time feedback on eating rate is a potentially effective intervention to decrease eating rate in naturalistic settings. This study assessed the impact of using the augmented fork during a 15-week period on eating rate and body weight. Methods In a parallel randomized controlled trial, 141 participants with overweight (age: 49.2 ± 12.3 y; BMI: 31.5 ± 4.48 kg/m2) were randomized to intervention groups (VFC, n = 51 or VFC+, n = 44) or control group (NFC, n = 46). First, we measured bite rate and success ratio on five consecutive days with the augmented fork without feedback (T1). The intervention groups (VFC, VFC+) then used the same fork, but now received vibrotactile feedback when they ate more than one bite per 10 s. Participants in VFC+ had additional access to a web portal with visual feedback. In the control group (NFC), participants ate with the fork without either feedback. The intervention period lasted four weeks, followed by a week of measurements only (T2) and another measurement week after eight weeks (T3). Body weight was assessed at T1, T2, and T3. Results Participants in VFC and VFC+ had a lower bite rate (p

Purpose: Variations in specific oral processing behaviours may contribute to differences in glucose, insulin and satiety responses to a standardised test meal. This study tested how natural variations in oral processing between slower and faster eaters contribute to differences in post-prandial glucose (PP glucose), insulin response (PP insulin) and post-meal satiety for a standardised test meal. Methods: Thirty-three participants with higher risk for type 2 diabetes consumed a standardised test-meal while being video recorded to derive specific oral processing behaviours. Plasma glucose, insulin and satiety measures were collected at baseline, during and post meal. Participants were split into slower and faster eaters using median split based on their eating rates and individual bolus properties were analysed at the point of swallow. Results: There were large variations in eating rate (p < 0.001). While there was no significant difference in PP glucose response (p > 0.05), slower eaters showed significantly higher PP insulin between 45 and 60 min (p < 0.001). Slower eaters had longer oro-sensory exposure and increased bolus saliva uptake which was associated with higher PP glucose iAUC. Faster eating rate and larger bolus particle size at swallow correlated with lower PP glucose iAUC. A slower eating rate with greater chews per bite significantly increased insulin iAUC. Faster eaters also consistently rated their hunger and desire to eat higher than slower eaters (p < 0.05). Conclusions: Natural variations in eating rate and the associated oral processing contributed to differences in PP glucose, PP insulin and satiety responses. Encouraging increased chewing and longer oral-exposure time during consumption, may promote early glucose absorption and greater insulin and satiety responses, and help support euglycaemia. Trial Registration: ClinicalTrials.gov identifier: NCT04522063. [ABSTRACT FROM AUTHOR]

Examine associations between soldiers' eating behaviors, compliance with body composition and fitness standards, and physical performance. Cross-sectional study. Eight Army installations. US Army Soldiers (n = 1,591; 84% male). Characteristics, eating behaviors, compliance with body composition and physical fitness standards, and fitness level were assessed via questionnaire. Bivariate and multivariable logistic regression. Eating mostly at a dining facility was associated with lower odds of body composition failure (odds ratio [OR], 0.44; 95% confidence interval [CI], 0.26–0.73); whereas, eating at a fast rate (OR, 1.51; 95% CI, 1.05–2.17) or often/always ignoring satiety cues (OR, 2.12; 95% CI, 1.06–4.27) was associated with higher odds of body composition failure. Eating mostly fast-food/convenience meals (OR, 1.75; 95% CI, 1.19–2.59) and eating at a fast rate (OR, 1.42; 95% CI, 1.04–1.93) was associated with higher odds of physical fitness failure. Skipping breakfast was associated with lower odds of high physical performance (OR, 0.41; 95% CI, 0.23–0.74); whereas, nutrition education was associated with higher odds of high physical performance (OR, 1.02; 95% CI, 1.01–1.04). As eating behaviors are modifiable, findings suggest opportunities for improving the specificity of Army health promotion and education programs. [ABSTRACT FROM AUTHOR]

Summary: Eating quickly is associated with eating larger amounts at mealtimes and faster eaters tend to have a higher BMI. Evidence suggests that sibling structure influences the development of childhood eating behaviours. We hypothesized that number of siblings and birth order might play a role in the development of eating rate. In two UK studies, children in Bristol (n = 132; Study 1) and adults and children in London (adults n = 552, children n = 256; Study 2) reported their eating rate, number of siblings, and birth order. A BMI measurement was obtained and in Study 2 waist circumference was recorded. Ordered logistic regression was used to examine effects of sibling structure on eating rate and linear regression assessed effects of eating rate on BMI. Faster eating was associated with higher BMI and a larger waist, in children and adults (ps <.01). In Study 1, first‐born children were twice as likely to eat faster compared to children who were not first‐born (P <.04). In Study 2, only‐child adults reported eating slower than adults who were not first‐born (P <.003). Additionally, higher number of siblings was associated with faster eating rate in children from Bristol (P <.05), but not in children from London. London adults without siblings ate slower than those with two or more (P =.01), but having one sibling was associated with eating faster than having two or more (P =.01). These findings reveal how birth order and number of siblings might influence eating rate. Exploring these relationships through direct observation would be beneficial in future studies. [ABSTRACT FROM AUTHOR]

Consuming foods with a form or a texture that requires longer oral processing is a way to decrease food intake. Although this approach is promising for leveraging healthier eating patterns in adults, it has never been explored in children. This study evaluated whether starting a mid-afternoon snack by eating either apple segments or applesauce would modify hunger and subsequent food intake during this meal. Forty-four children (8–10 years old) participated in two videotaped mid-afternoon snacks, during which they received one of the two forms of apple as a food preload followed 10 min later by ad libitum consumption of sweetened cottage cheese. They self-reported their level of hunger throughout consumption, and the weight of cottage cheese consumed was determined at the end of the snack. Children's chewing capabilities and eating traits were parent-reported. Eating a raw apple increased oral exposure time and decreased bite size compared to eating applesauce. However, neither the reported hunger nor consecutive food intake were modified. Regardless of the meal, children eating fast had a higher ad libitum energy intake. The individual eating rate for the cottage cheese was correlated with the eating rate observed for applesauce but not for apple segments, the latter being associated with children's chewing difficulties. This study suggests that the form of a fruit offered at the start of a mid-afternoon snack does not impact food intake; the findings clearly call for more exploration of satiation mechanisms related to food texture properties among children and indicate the need to consider children's oral processing skills.

Background: Behavioral phenotypes that predict future weight gain are needed to identify children susceptible to obesity., Objectives: This prospective study developed an eating behavior risk score to predict change in adiposity over 1 y in children., Methods: Data from 6 baseline visits (Time 1, T1) and a 1-y follow-up visit (Time 2, T2) were collected from 76, 7- to 8-y-old healthy children recruited from Central Pennsylvania. At T1, children had body mass index (BMI) percentiles <90 and were classified with either high (n = 33; maternal BMI ≥30 kg/m 2 ) or low (n = 43; maternal BMI ≤25 kg/m 2 ) familial risk for obesity. Appetitive traits and eating behaviors were assessed at T1. Adiposity was measured at T1 and T2 using dual-energy x-ray absorptiometry, with a main outcome of fat mass index (FMI; total body fat mass divided by height in meters squared). Hierarchical linear regressions determined which eating measures improved prediction of T2 FMI after adjustment for covariates in the baseline model (T1 FMI, sex, income, familial risk, and Tanner stage)., Results: Four eating measures-Portion susceptibility, Appetitive traits, loss of control eating, and eating rate-were combined into a standardized summary score called PACE. PACE improved the baseline model to predict 80% variance in T2 FMI. PACE was positively associated with the increase in FMI in children from T1 to T2, independent of familial risk (r = 0.58, P < 0.001). Although PACE was higher in girls than boys (P < 0.05), it did not differ by familial risk, income, or education., Conclusions: PACE represents a cumulative eating behavior risk score that predicts adiposity gain over 1 y in middle childhood. If PACE similarly predicts adiposity gain in a cohort with greater racial and socioeconomic diversity, it will inform the development of interventions to prevent obesity. This trial was registered at clinicaltrials.gov as NCT03341247., (Copyright © 2024 American Society for Nutrition. Published by Elsevier Inc. All rights reserved.)

Abstract Background Slowing eating rate using the Mandolean® previously helped obese adolescents to self-select smaller portion sizes, with no reduction in satiety, and enhanced ghrelin suppression. The objective of this pilot, randomised trial was to investigate the neural response to food cues following Mandolean® training using functional Magnetic Resonance Imaging (fMRI), and measures of ghrelin, PYY, glucose and self-reported appetite. Method Twenty-four obese adolescents (11–18 years; BMI ≥ 95th centile) were randomised (but stratified by age and gender) to receive six-months of standard care in an obesity clinic, or standard care plus short-term Mandolean® training. Two fMRI sessions were conducted: at baseline and post-intervention. These sessions were structured as an oral glucose tolerance test, with food cue-reactivity fMRI, cannulation for blood samples, and appetite ratings taken at baseline, 30 (no fMRI), 60 and 90 min post-glucose. As this was a pilot trial, a conservative approach to the statistical analysis of the behavioural data used Cliff’s delta as a non-parametric measure of effect size between groups. fMRI data was analysed using non-parametric permutation analysis (RANDOMISE, FSL). Results Following Mandolean® training: (i) relatively less activation was seen in brain regions associated with food cue reactivity after glucose consumption compared to standard care group; (ii) 22% reduction in self-selected portion size was found with no reduction in post-meal satiety. However, usage of the Mandolean® by the young people involved was variable and considerably less than planned at the outset (on average, 28 meals with the Mandolean® over six-months). Conclusion This pilot trial provides preliminary evidence that Mandolean® training may be associated with changes in how food cues in the environment are processed, supporting previous studies showing a reduction in portion size with no reduction in satiety. In this regard, the study supports targeting eating behaviour in weight-management interventions in young people. However, given the variable usage of the Mandolean® during the trial, further work is required to design more engaging interventions reducing eating speed. Trial registration ISRCTN, ISRCTN84202126, retrospectively registered 22/02/2018.

Context: Automated feeding units allow the recording of individual feeding behaviour of group-housed sheep and provide data for research into feed efficiency. Aim: It was hypothesised that measures of feeding behaviour such as the number of non-feeding events, meal size, eating rate and meal duration would change under different levels of feeding. Method: Maternal Composite ewes (n = 126, 18 per pen) were fed a hay-based pellet using automated feeding units (2 per pen) for four periods differing in total daily feed allowance (kg/day) and meal allowance (g/meal). Sheep were initially fed ad libitum (meal allowance ~1000 g) for 19 days during an adaptation period, before restricted feeding for 41 days at daily allowances of 40%, 60%, 80%, 100%, 140% and 180% of estimated maintenance requirements, with a meal allowance of ~100 g. These restricted daily allowances were the experimental treatments that were randomly applied to sheep and replicated three times per pen. The daily allowance was then adjusted to 1.4 kg/day (with a ~200 g meal allowance) for all sheep over 5 days, before ad libitum feeding of all sheep for a period of 16 days. All feeding and non-feeding events were recorded. Key results: Under restricted feeding, sheep altered the timing of their meals to consume more meals during the early morning after daily allowances were reset at 0000 hours. This change was more pronounced for sheep fed a smaller proportion of maintenance. The number of non-feeding events (~8/day) was not affected by the level of restricted feeding, but meal size was smaller, meal duration was longer and eating rate was lower for sheep fed 40% of their maintenance requirement. Under ad libitum feeding, sheep reverted to a preferred meal size and number of meals, with fewer than two non-feeding events per day, but differences in eating rate remained. Conclusions: Sheep feeding behaviours adapt and respond quickly to changes in daily allowance and offered meal size, but the similar number of non-feeding events at different proportions of maintenance feeding suggest that non-feeding events may not reflect levels of hunger. Implications: Our observations suggest that sheep are capable of learning and adapting to different levels of feeding and that this may allow for automated feeding systems to supplementary feed larger numbers of sheep under extensive situations. Automated feeding units allow the recording of individual feeding behaviour of group group-housed sheep and provide data for feed efficiency. Investigation of the changes in feeding behaviour in response to daily feed allowance showed that the number of non-feeding events were similar across treatments, but eating rate was reduced in sheep fed below maintenance requirements. Our observations suggest that sheep learn and adapt to automated feeding systems and this may allow automated supplementation under extensive situations. [ABSTRACT FROM AUTHOR]

Many studies have shown that changes in food textures are able to reduce food intake via longer oral processing and slower eating rate, without a resultant decrease in food liking or post-meal fullness. The current paper consolidates findings from to date and summarizes current knowledge on (i) how specific food textures influence oral processing, and (ii) how oral processing influence eating rate and food intake. An overview is presented of potential food texture based applications for future opportunities to moderate energy intake. Oral processing characteristics that particularly influence both eating rate and food intake are bite sizes and chewing behaviour. Increasing the hardness and elasticity of solid foods has been shown to increase chews per bite and decrease bite sizes to reduce eating rate and food intake. By contrast, increasing lubrication can stimulate faster eating rates by reducing the chews per bite required to agglomerate a swallowable bolus. The shape and size of foods can be designed to either directly influence the bite sizes or to manipulate surface area and moisture uptake to influence bolus formation and through this, eating rate and food intake. For semi-solid foods, manipulations in viscosity and particle sizes have been shown to affect eating rate and intake. The current evidence supports a new and largely underutilised opportunity to apply texture manipulations together with decreasing energy densities to moderate the flow of calories through our diets and to support better long-term energy intake control. • Food texture influences food intake via oral processing. • Smaller bite sizes and longer chewing reduce eating rate and food intake. • Increased elasticity/chewiness decreases eating rating and food intake. • Increased lubrication increases eating rate by less chewing and faster bolus formation. • Size and shape of foods can be used to influence eating rate and food intake. [ABSTRACT FROM AUTHOR]

Consumers frequently combine foods with different compositions and properties within a meal or within a bite; for example bread with spreads or vegetables with dressings. Such food combinations are called composite foods. This narrative review highlights how (1) addition of food particles and (2) addition of accompanying foods influence oral processing behavior, sensory perception and intake of composite foods. Practical implications, knowledge gaps and future perspectives are also discussed. Oral processing behavior of composite foods can be modified by changing single food properties. Adding particles, adding accompanying foods or changing single food properties, especially mechanical properties, shape and concentration, are promising approaches to influence eating rate and thereby energy intake. In addition, sensory perception of composite foods is complex, as interactions between foods in mouth imply significant changes in sensory perception. Consequently, sensitivity to discriminate between foods is reduced when a food is assessed together with an accompanying food. This review highlights how structural transitions of composite foods during mastication contribute to oral processing behavior, perception and intake of composite foods. This is of particular interest in the design of healthy or sustainable produced foods, for which assuring excellent sensory quality still poses a challenge. • Particle or single food addition largely impacts food oral processing and perception. • Changing particle or food properties can also affect behavior/perception. • The impact of food shape, brittleness and stickiness is yet underexplored. • Solid food components drive food oral processing behavior of composite foods. [ABSTRACT FROM AUTHOR]

Background: Eating rate (ER), comprising the amount of food consumed per unit of time, is associated with obesity and energy intake (EI). Methods: The present study tested whether adding a self‐monitoring wearable device to a multifaceted 8‐week weight loss intervention increased weight loss. In addition, the device's effect on secondary change outcomes in EI, ER and estimated energy expenditure was explored. Tertiary outcomes included examining eating behaviours measured by the Weight‐Related Eating Questionnaire (WREQ). Seventy‐two adults who were overweight or obese [mean (SD) age, 37.7 (15.3) years; body mass index, 31.3 (3.2) kg m−2] were randomised into two groups: intervention workbook plus device (WD) or intervention workbook only (WO). Three 24‐h dietary recalls were obtained before weeks 0 and 8. Participants were weighed, consumed a test meal and completed 7‐day Physical Activity Recall and WREQ at weeks 0 and 8. Results: There was no significant difference between WD and WO groups with respect to weight change [−0.46 (1.11) vs. 0.26 (0.82) kg, respectively], ER, EI, energy expenditure or WREQ scores, although there were significant changes over time, and within‐group changes on all of these variables. At week 8, participants were dichotomised into weight loss or weight stable/gainers groups. A significant time by group change was seen in susceptibility to external cues scores, with significant time effects for susceptibility and restraint. Conclusions: An intervention focused on reducing ER, energy density and increasing steps was effective for weight loss, although the wearable device provided no additional benefit. Participants with higher susceptibility to external eating may be more responsive to this intervention. [ABSTRACT FROM AUTHOR]

Background Longer oral processing decreases food intake. This can be attributed to greater oro-sensory exposure (OSE) and a lower eating rate (ER). How these factors contribute to food intake, and the underlying physiological mechanisms, remain unclear. Objectives We aimed to determine the independent and simultaneous effects of OSE and ER on satiation and associated endocrine responses. Methods Forty participants in study 1 [mean ± SD age: 24 ± 4 y; BMI (in kg/m2): 22 ± 2] and 20 in study 2 (mean ± SD age: 23 ± 3 y; BMI: 23 ± 2) participated in a 2 × 2 randomized trial. In both studies, participants ate chocolate custard with added caramel sauce (low OSE) or caramel fudge (high OSE) and with short (fast ER) or long breaks (slow ER) in between bites, until fullness. In study 2, endocrine responses were measured during the meal. Results In study 1, participants ate (mean ± SEM) 42 ± 15 g less in the slow- than in the fast-ER condition, only within the high-OSE condition (P  = 0.04). In study 2, participants ate 66 ± 21 g less in the high- than in the low-OSE condition and there were no intake differences between slow and fast ER (P  = 0.35). Eight minutes after starting to eat, insulin concentrations increased by 42%–65% in all treatments compared with the control. At the end of the meal, insulin concentrations were 81% higher in the high-OSE, slow-ER than in the low-OSE, fast-ER condition (P  = 0.049). Pancreatic polypeptide (PP) increased by 62%, 5 min after meal onset in the low-OSE, fast-ER condition (P  = 0.005). Ghrelin concentrations did not change. Conclusions Greater OSE increases insulin responsiveness. In contrast, PP responses are stronger when OSE is reduced and ER is fast. Insulin and PP responses may mediate the independent effects of OSE and ER on food intake. These may be beneficial eating strategies, particularly for type 2 diabetic patients, to control food intake and maintain glucose homeostasis. This trial was registered at trialregister.nl as NL6544. [ABSTRACT FROM AUTHOR]

Objective: Treatment of paediatric obesity focuses on changes of nutrition and eating behaviour and physical activity. The evaluation of the patient education programme by KgAS was utilised to analyse the association of changes of portion size, eating rate and dietary habits with BMI-SDS reductions. Methods: Patients (n = 297) were examined at the beginning and at the end of treatment and after 1-year follow-up at different out-patient centres. Their parents completed questionnaires including estimation of children's portion size, eating rate and frequency of food intake. Associations of 1- and 2-year changes in BMI-SDS and behaviour were calculated for patients with complete data in BMI-SDS, portion size, eating rate, frequency of green, yellow and red food intake (n = 131) by multiple linear regression models. Results: Significant changes were found in the desired direction for BMI-SDS, portion size, eating rate and the intake of unfavourable red food items both after 1 and 2 years as well as for the consumption of favourable green food items after 1 year. Significant positive associations with BMI-SDS reduction after 1 and 2 years were detected for portion size (Cohen's f2 0.13 and 0.09) and eating rate (Cohen's f2 0.20 and 0.10), respectively. Conclusion: Reduced portion sizes and eating rates are associated with BMI-SDS reduction after 1 and 2 years. These findings suggest to focus on appropriate portion sizes and reduced eating rates in patient education programmes.

Background: Maintaining weight loss is difficult, partly as a result of accompanying reductions in fat oxidation. The present study examined fat oxidation [reflected by respiratory exchange ratio (RER)] within an 8‐week, self‐led weight loss intervention. Changes in RER, body fat (BF%) and estimated energy expenditure (EE) were examined. Methods: Twenty‐two adults [13 females, nine males; mean (SD) age 34.6 (16.5) years; body mass index 32.0 (4.3) kg m−2] received a self‐directed workbook; twelve were also randomised to receive a self‐monitoring wrist‐worn device. At weeks 0 and 8, RER (indirect calorimetry), BF% (BodPod) and estimated EE [7‐day physical activity recall (PAR‐EE) were collected. Participants were pooled and paired t‐tests were used to examine changes over time. Correlations explored associations among variables. Participants were then dichotomised into weight loss group (WL) or weight stable/gainers group (WSG) and eating behaviours [Intuitive Eating Scale (IES‐2)] were examined by 2 × 2 repeated measures multivariate analysis of covariance. Results: There were no significant changes in RER, body fat percentage and PAR‐EE. A significant negative association was found between week 8 PAR‐EE and week 8 RER, as well as between BF% change and RER change. There was a significant time by WL versus WSG group effect of IES‐2 scores, with the WL group self‐reporting significantly increased scores in Eating for Physical Reasons rather than Emotional Reasons (EPR) subscale. Conclusions: Increased physical activity after an 8‐week weight loss intervention was associated with a higher fasting fat oxidation. Participants who increased EPR scores were more successful in weight loss than those without a change in this subscale. [ABSTRACT FROM AUTHOR]

A major proportion of the costs of pork production is related to feed. The feed conversion rate (FCR) or residual feed intake (RFI) is thus commonly included in breeding programmes. Feeding behaviour traits do not directly have economic value but, if correlated with production traits, can be used as auxiliary traits. The aim of this study was to estimate the heritability of feeding behaviour traits and their genetic correlations with production traits in the Finnish Yorkshire pig population. The data were available from 3,235 pigs. Feeding behaviour was measured as the number of visits per day (NVD), time spent in feeding per day (TPD), daily feed intake (DFI), time spent feeding per visit (TPV), feed intake per visit (FPV) and feed intake rate (FR). The test station phase was divided into five periods. Estimates of heritabilities of feeding behaviour traits varied from 0.17 to 0.47. Strong genetic correlations were obtained between behaviour traits in all periods. However, only DFI was strongly correlated with the production traits. Interestingly, a moderate positive genetic correlation was obtained between FR and backfat thickness (0.1–0.5) and between FR and average daily gain (0.3–0.4), depending on the period. Based on the results, there is no additional benefit from including feeding‐related traits other than those commonly used (FCR and RFI) in the breeding programme. However, if correlated with animal welfare, the feeding behaviour traits could be valuable in the breeding programme. [ABSTRACT FROM AUTHOR]

Appetitive characteristics are an important factor in the nutritional status of children with cystic fibrosis (CF). We administered a brief parent-report eating behavior questionnaire, validated in healthy children, to determine the relationship between appetitive characteristics and body weight in children with CF. Parents of children attending the Johns Hopkins Pediatric CF Clinic completed the Child Eating Behavior Questionnaire (CEBQ) at a routine clinic visit. Responses were correlated with anthropometric and other clinical data. Parents of 64 children with CF aged 7.74 ± 3.17 years (mean ± SD) completed the CEBQ. The CEBQ subscales demonstrated good internal consistency (Cronbach's α = 0.76–0.94). Higher scores on food avoidance subscales (Slowness in Eating) were associated with lower body mass index (BMI) z-scores, and higher scores on food approach subscales (Food Responsiveness, Enjoyment of Food, Emotional Overeating) with higher BMI z-scores. Children with feeding aids (i.e. gastric tube or appetite-stimulating medications) demonstrated greater food avoidance (Slowness in Eating) and lesser food approach (Enjoyment of Food) when compared to those without feeding aids. Children with pancreatic insufficiency also demonstrated greater food avoidance (Slowness in Eating). The CEBQ can be used in a clinical setting to identify children with CF with appetitive characteristics associated with difficulty gaining weight. These children could potentially benefit from earlier interventions to aid in weight gain. Characterization of appetite using the CEBQ could aid investigation of the biological etiology of low appetite, and optimization of clinical and parental approaches to achieving a healthy nutritional status. [ABSTRACT FROM AUTHOR]

Background and Objectives: The relationship between eating rate (ER) and increased risk of obesity in relation to body mass index (BMI, i.e., total body fat) and waist circumference (WC, i.e., abdominal fat) has not been fully examined. Considering gender differences, we identified unknown confounding factors (CFs) for each risk, and then assessed the two actual obesity risks, adjusting for the CFs.Methods and Study Design: Using a questionnaire, we collected data for ER (slow, normal as "reference," and fast) and related factors and measured BMI and WC for 3,393 men and 2,495 women. Using multiple logistic regression models, odds ratios (ORs) and their 95% confidence intervals (CIs) were estimated adjusting for both conventional and candidate CFs.Results: The following factors were identified as appropriate CFs, but were differed between the two obesity types: fast food consumption in both genders, sleep duration and restaurants/food service use in men, and family structure and packed lunch in women. In men, actual risks of BMI obesity and WC obesity were negatively associated with slow ER (ORs and 95% CIs; 0.70 and 0.52-0.96, and 0.69 and 0.50-0.96), but positively associated with fast ER (1.48 and 1.25-1.76, and 1.45 and 1.21-1.74). In women, those risks were positively related to fast ER (1.78 and 1.39-2.26, and 1.34 and 1.11-1.61).Conclusions: For both BMI obesity risk and WC obesity risk, we conclude that slow and fast ER were related to decreased and increased risks when adjusted for appropriate CFs, which differed by gender and the obesity type. [ABSTRACT FROM AUTHOR]

Higher eating rates are positively correlate with obesity. In this paper, we propose the design of a new eating utensil that can reduce eating rate by interfering with eater's ability to eat quickly. This utensil can change its rigidity and shape by deflating itself to interfere with eating. In this study, a low fidelity proof-of-concept prototype device has been designed to provide physical resistance in order to help people reduce their eating rate. The proposed prototype could be used to demonstrate the feasibility of applying a pneumatically actuated shape-changing interface to embed physical resistance into an eating utensil. [ABSTRACT FROM AUTHOR]

Highlights • Rheological and mechanical properties of foods determine oral processing behavior. • Consumers adapt bite size, consumption time, and eating rate to food properties. • Liking, familiarity, and frequency of consumption weakly impact oral processing. Abstract Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of this study was to determine the influence of rheological and mechanical properties of foods on oral processing behavior of liquid (drinkable), semi-solid (spoonable) and solid foods (chewable). The secondary objective was to quantify the influence of product liking, frequency of consumption and familiarity on oral processing behavior. Rheological and mechanical properties of 18 commercially available foods were quantified. Parameters describing oral processing behavior such as sip and bite size, consumption time, eating rate, number of swallows, number of chews, cycle duration, and chewing rate were extracted from video recordings of 61 consumers. Subjects evaluated products’ liking, familiarity, and frequency of consumption using questionnaires. Consumers strongly adapted oral processing behavior with respect to bite size, consumption time, and eating rate to the rheological and mechanical properties of liquid, semi-solid and solid foods. This adaptation was observed within each food category. Chewing rate and chewing cycle duration of solid foods were not influenced by mechanical properties and remained relatively constant. Liking, familiarity, and consumption frequency showed to impact oral processing behavior, although to a lower degree than the rheological and mechanical properties of food. We conclude that the oral processing behaviors of liquid, semi-solid and solid foods are mainly determined by their rheological and mechanical properties. [ABSTRACT FROM AUTHOR]

Global high levels of obesity and metabolic disease have called for a reformulation of the food environment to reduce portion sizes and food energy density, particularly from added sugars, highlighting the importance of the food environment in energy intake and adiposity. Young children are often assumed to have the ability to self‐regulate eating behaviours in a way that protects against overconsumption. Therefore, a complementary approach to changing the food environment is to identify and cultivate 'protective' eating behaviours from an early age. But what is the evidence for children's capacity to self‐regulate food intake? And could cultivating self‐regulatory eating behaviours complement broader environmental approaches aimed at reducing unhealthy weight gain during childhood? This review considers these questions with a focus on three aspects of eating behaviour that challenge energy intake regulation and healthy growth: large portion sizes, eating speed and energy compensation abilities. As children get older and gain more experience in the food environment, individual self‐regulatory skills can be compromised by factors such as sustained exposure to large portion sizes and feeding practices that fail to take into account children's appetite cues. More research is required to understand the developmental trajectories of children's eating behaviours, but parents and caregivers have the opportunity to promote self‐regulatory eating from a young age. The success of individualised interventions that aim to empower children to recognise and respond to their own appetite signals will be contingent on broader improvements to the wider food environment. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine how feeder-space allowance affects behaviors of slow- and fast-growing pigs during the nursery period. Nursery pigs (n = 192; initial weight = 7.4 ± 1.6 kg) were housed in 24 pens of 8 pigs, with 12 pens provided with either a two-space feeder or a five-space feeder. Pigs were categorized as slow growers (SG) and fast growers (FG) based on adjusted market weight (SG < 105 kg; FG ≥ 105 kg). Behaviors of pigs were video-recorded during the first four days after entering the nursery and on Day 21. Eating speed was measured on 96 focal pigs when they were nine weeks old. SG spent more time at the drinker than did FG (p < .05). SG spent less time in the standing/walking posture (p < .05) in pens with five-space feeders compared with SG in pens with two-space feeders. These results suggest that providing more feeder space may benefit SG in terms of improving the welfare of these pigs. [ABSTRACT FROM AUTHOR]

There have been recent advances in our understanding of the drivers of energy intake (EI). However, the biological drivers of differences in eating rate (ER) remain less clear. Studies have reported that the fat-free mass (FFM) and basal metabolic rate (BMR) are both major components that contribute to daily energy expenditure (EE) and drive EI. More recently, a number of observations report that higher ER can lead to greater EI. The current study proposed that adults with a higher BMR and higher energy requirements would also exhibit higher ERs. Data on BMR, FFM, and ER were collected from 272 Chinese adults (91 males and 181 females) in a cross-sectional study. Analysis showed significant positive associations between BMR and ER (r s  = 0.405, p < 0.001), and between FFM and ER (r s  = 0.459, p < 0.001). BMR explained about 15% of the variation in ER which was taken to be metabolically significant. This association provides metabolic explanation that the differences in an individual's BMR (hence energy requirements) may be correlated with ERs. This merits further research. [ABSTRACT FROM AUTHOR]

No integrated risk assessment tools that include lifestyle factors and uric acid have been developed. In accordance with the Industrial Safety and Health Law in Japan, a follow-up examination of 63 495 normotensive individuals (mean age 42.8 years) who underwent a health checkup in 2010 was conducted every year for 5 years. The primary endpoint was new-onset hypertension (systolic blood pressure [SBP]/diastolic blood pressure [DBP] ≥ 140/90 mm Hg and/or the initiation of antihypertensive medications with self-reported hypertension). During the mean 3.4 years of follow-up, 7402 participants (11.7%) developed hypertension. The prediction model included age, sex, body mass index (BMI), SBP, DBP, low-density lipoprotein cholesterol, uric acid, proteinuria, current smoking, alcohol intake, eating rate, DBP by age, and BMI by age at baseline and was created by using Cox proportional hazards models to calculate 3-year absolute risks. The derivation analysis confirmed that the model performed well both with respect to discrimination and calibration (n = 63 495; C-statistic = 0.885, 95% confidence interval [CI], 0.865-0.903; χ2 statistic = 13.6, degree of freedom [df] = 7). In the external validation analysis, moreover, the model performed well both in its discrimination and calibration characteristics (n = 14 168; C-statistic = 0.846; 95%CI, 0.775-0.905; χ2 statistic = 8.7, df = 7). Adding LDL cholesterol, uric acid, proteinuria, alcohol intake, eating rate, and BMI by age to the base model yielded a significantly higher C-statistic, net reclassification improvement (NRI), and integrated discrimination improvement, especially NRInon-event (NRI = 0.127, 95%CI = 0.100-0.152; NRInon-event  = 0.108, 95%CI = 0.102-0.117). In conclusion, a highly precise model with good performance was developed for predicting incident hypertension using the new parameters of eating rate, uric acid, proteinuria, and BMI by age. [ABSTRACT FROM AUTHOR]

Background and Aims: Eating rate is associated with BMI and weight gain in various populations, and is a factor modulating the risk of complications after bariatric surgery. The aim of the present study is to determine whether common difficulties to change eating rate in subjects with obesity candidate to bariatric surgery, could be due to more extensive abnormalities in eating behavior. Methods: A self-administered questionnaire was distributed to 116 consecutive female patients attending a nutrition consultation for obesity in a specialized center in France. This questionnaire explored eating rate (on an analog 10-point analog scale; a score ≥ 7 defines rapid eating), degree of chewing, signs of prandial overeating and scores of emotionality, externality, and restrained eating. Results: Average age of the study population was 38.4 ± 12.7 years. Mean BMI was 45.5 ± 6.7, and eating rate was 6.3 ± 1.8. Rapid eating was present in 50.0% of the population. There was an inverse relationship between eating rate and degree of chewing ( r = −0.59, p < 0.0001). The proportion of 'rapid eating' patients was significantly higher among those who responded 'all the time', 'very often' or 'often' (63.1%), as compared to 'sometimes' or 'never' (25.0%) to the question 'Do you feel like you eat too much?' ( p < 0.0001). There was a significant positive correlation between eating rate and emotional eating score ( r = 0.30, p = 0.001) and external eating score ( r = 0.30, p = 0.001), but not with restrained eating score. Conclusion: These data show that rapid eating, by being potentially associated to emotional eating, must be considered as an important issue in bariatric surgery. [ABSTRACT FROM AUTHOR]

Objective: Treatment of paediatric obesity focuses on changes of nutrition and eating behaviour and physical activity. The evaluation of the patient education programme by KgAS was utilised to analyse the association of changes of portion size, eating rate and dietary habits with BMI-SDS reductions. Methods: Patients (n = 297) were examined at the beginning and at the end of treatment and after 1-year follow-up at different out-patient centres. Their parents completed questionnaires including estimation of children's portion size, eating rate and frequency of food intake. Associations of 1- and 2-year changes in BMI-SDS and behaviour were calculated for patients with complete data in BMI-SDS, portion size, eating rate, frequency of green, yellow and red food intake (n = 131) by multiple linear regression models. Results: Significant changes were found in the desired direction for BMI-SDS, portion size, eating rate and the intake of unfavourable red food items both after 1 and 2 years as well as for the consumption of favourable green food items after 1 year. Significant positive associations with BMI-SDS reduction after 1 and 2 years were detected for portion size (Cohen's f2 0.13 and 0.09) and eating rate (Cohen's f2 0.20 and 0.10), respectively. Conclusion: Reduced portion sizes and eating rates are associated with BMI-SDS reduction after 1 and 2 years. These findings suggest to focus on appropriate portion sizes and reduced eating rates in patient education programmes. [ABSTRACT FROM AUTHOR]

Faster eating has been identified as a risk factor for obesity and the current study tested whether eating rate is consistent within an individual and linked to energy intake across multiple meals. Measures of ad libitum intake, eating rate, and oral processing at the same or similar test meal were recorded on four non-consecutive days for 146 participants (117 male, 29 female) recruited across four separate studies. All the meals were video recorded, and oral processing behaviours were derived through behavioural coding. Eating behaviours showed good to excellent consistency across the meals (intra-class correlation coefficients > 0.76, p < 0.001) and participants who ate faster took larger bites (β ≥ 0.39, p < 0.001) and consistently consumed more energy, independent of meal palatability, sex, body composition and reported appetite (β ≥ 0.17, p ≤ 0.025). Importantly, eating faster at one meal predicted faster eating and increased energy intake at subsequent meals (β > 0.20, p < 0.05). Faster eating is relatively consistent within individuals and is predictive of faster eating and increased energy intake at subsequent similar meals consumed in a laboratory context, independent of individual differences in body composition. [ABSTRACT FROM AUTHOR]