Trial reportThe American journal of clinical nutrition2022
Texture-based differences in eating rate influence energy intake for minimally processed and ultra-processed meals.
Trial report in The American journal of clinical nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT04589221 (Sensory and Oral Processing Characteristics of Commonly Consumed Foods), which is not on this map. Cited by 51 papers, 3 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Sensory and Oral Processing Characteristics of Commonly Consumed Foods
Who cites it
51 citing papers in PubMed, 3 syntheses or guidelines pooled it, 86 citations in OpenAlex.
- Ultra-Processed Food Consumption and Cancer Risk: An Umbrella Review of Systematic Reviews and Meta-Analyses.Journal of food science · 2026Pooled it
- Global research landscape and emerging frontiers of ultra-processed food intake and cardiometabolic health: a bibliometric and knowledge-mapping analysis (2015-2025).Frontiers in nutrition · 2026Pooled it
- A meta-analysis of epigenome-wide association studies of ultra-processed food consumption with DNA methylation in European children.Clinical epigenetics · 2025Pooled it
- Trial
- Eating rate has sustained effects on energy intake from ultraprocessed diets: a 2-week ad libitum dietary randomized controlled crossover trial.The American journal of clinical nutrition · 2026Trial
- Trial
- Short-term effects of high-protein, lower-carbohydrate ultra-processed foods on human energy balance.Nature metabolism · 2025Trial
- Trial
- No significant salt or sweet taste preference or sensitivity differences following ad libitum consumption of ultra-processed and unprocessed diets: a randomized controlled pilot study.Chemical senses · 2023Trial
- Ultra-Processed Foods in Early Life: Biological Mechanisms, Developmental Programming and Childhood Obesity-A Narrative Review.Nutrients · 2026Review
- When Ultra-Processed Foods are Eaten: The Missing Dimension in Exposure Measurement for Obesity Research.Current obesity reports · 2026Review
- Development and Validation of the Food Consumption Rate Questionnaire (FCRQ): A Behaviorally Informed Measure of Eating-Rate Regulation.Nutrients · 2026Article
- The Gut-brain-adipose Axis in Ultra-processed Food and Obesity: A Mechanistic Synthesis and Its Implications for Food Classification.Current obesity reports · 2026Review
- Are All Ultra-Processed Foods Created Equal? Descriptive Analysis of Nutritional Composition, Nutritional Quality, Energy Density and Hyperpalatability in Relation to Non-Communicable Disease Risk.Foods (Basel, Switzerland) · 2026Article
- Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adults.European journal of nutrition · 2026Article
- The Purpose of Food Processing and Ultra-Processed Food: the Potential, Pitfalls and Path Forward for Public Health.Current nutrition reports · 2026Review
- Ultra-processed foods and cardiometabolic risk: from evidence to policy.npj metabolic health and disease · 2026Article
- A cognitive dissonance-based intervention to reduce ultra-processed food intake: Protocol for a pilot randomized controlled trial.Contemporary clinical trials · 2026Article
- Exploring the Connection Between Ultra-Processed Foods and Breast Cancer: From Adiposity to Inflammation and Beyond.International journal of molecular sciences · 2026Review
- The Future of Food Processing-A Food Science and Technology Perspective. Proceedings of a Roundtable Event.Nutrition bulletin · 2026Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundConsumption 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.
objectivesWe 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.
methodsIn 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.
resultsThere 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).
conclusionsFindings 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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.