2019 Food Innovation and Engineering (FOODIE) Asia Conference

Invited Talk: Sensory Influences on Oral Processing & Energy Intake: Challenges and Opportunities

Author

Ciaran Forde - Presenter, A*STAR, Singapore
When it comes to human energy intake not all calories are equal as a foods sensory cues can strongly influence the extent to which it is consumed (McCrickerd & Forde, 2016). Food texture, taste and aroma are influential before and during meals, and are used to direct food choice and guide the energy consumed to fullness. We are interested in understanding how perceptual responses to food can moderate eating behaviours and energy intake. When energy dense foods are consumed at a faster eating rate they promote greater energy intakes and deliver poorer satiety per kcal. In a recent study, participants consumed >500kcals per day when consuming a diet of ultra-processed foods, and these higher intakes were associated with faster energy intake rates (Hall et al 2019). Our research in children and adults has shown eating rate to be a consistent behaviour that is positively associated with increased energy intake and adiposity (Forde, Fogel and McCrickerd 2019). Epidemiological studies have consistently shown that individuals that self-report a higher eating rate are at greater risk of overweight and obesity (Teo and Forde 2019) and we have recently confirmed this in a population based sample of adults in Singapore. To counter this, we have shown that it is possible to manipulate a foods texture to reduce the rate of energy intake and decrease meal size. Importantly these reductions in energy intake can be achieved with sustained hedonic appeal and post-meal satisfaction. Taken together, these findings highlight an opportunity to apply sensory manipulations and changes to food textures to promote oral processing behaviour that support reduced energy intake, while sustaining satisfaction. Addressing the serious public health challenges posed by the modern food environment will require changes in food formulation and intake behaviour. Food sensory properties can support healthier food choices and intakes and inform the development of successful behavioural and dietary strategies for better management of chronic conditions such as obesity and type-2 diabetes.

References:

  1. McCrickerd, K. and Forde, C.G. (2016). Sensory influences on food intake control: moving beyond palatability. Obesity Reviews, Volume 17, 18–29. DOI: 10.1111/obr.12340.
  2. Forde, C. G., Fogel, A., & McCrickerd, K. (2019). Children's Eating Behaivors and Energy Intake: Overlapping Influences and Opportunities for Intervention. In Nestle Nutrition Institute Workshop series (Vol. 91, pp. 55-67) Karger Press. DOI:10.1159/000493695.
  3. Teo P.S., Forde C.G. (2020) The Impact of Eating Rate on Energy Intake, Body Composition and Health. In: Meiselman H. L. (Ed.) Handbook of Eating and Drinking. Springer, pp 1-27, https://doi.org/10.1007/978-3-319-75388-1.