Evidence mapPaperPMID 41314613Full record

Trial reportThe American journal of clinical nutrition2026

Eating rate has sustained effects on energy intake from ultraprocessed diets: a 2-week ad libitum dietary randomized controlled crossover trial.

Ciarán G Forde, Lise Aj Heuven, Marieke van Bruinessen, Zhen Liu, Markus Stieger, Kees de Graaf, Marlou P Lasschuijt

Registry-linked trialAbstract readRandomized Controlled Trial
In one paragraph

Trial report in The American journal of clinical nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT06113146 (Impact of the Eating Rate of Ultra-processed Foods on Dietary Intake Behavior and Metabolic Responses), which is not on this map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

NCT06113146 nacompletednot on this map

Impact of the Eating Rate of Ultra-processed Foods on Dietary Intake Behavior and Metabolic Responses

TypeinterventionalSponsorWageningen UniversityRan2023 to 2024Enrolled41ConditionsEating RateArmsultra-processed slow eating rate diet, Ultra-processed fast eating rate diet
3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Review
  2. Article
  3. Review
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Ciarán G FordeSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands. Electronic address: ciaran.forde@wur.nl.
Lise Aj HeuvenSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
Marieke van BruinessenSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
Zhen LiuSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
Markus StiegerSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
Kees de GraafSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.
Marlou P LasschuijtSensory Science and Eating Behavior Group, Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, The Netherlands.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

backgroundPrevious research has shown that diets dominated by ultraprocessed foods (UPF) are associated with higher dietary energy intakes. This association may be attributable in part to meal texture and associated eating rate (ER). Experimental studies are needed to clarify the underlying mechanisms.

objectivesThe objective was to compare daily energy intake (kcal/d) from diets with different meal texture-derived ER (g/min) (UPF Slow-ER compared to UPF Fast-ER) across a 14-day period. Two UPF diets comprised of foods selected to have textures known to lead to a slower or faster ER.

methodsForty-one participants [n = 21 male, mean (± standard deviation) age 27 ± 5; weight 70 ± 10 kg; body mass index 23.4 ± 1.9] completed a single-blind, block-randomized crossover study including 2 14-day diets; UPF Slow-ER and UPF Fast-ER, with a 2-wk washout. Diets were served ad libitum and matched for palatability, portion size served, total energy served, non-beverage energy density, and meal variety.

resultsDaily energy intake was 369 kcal/d (95% confidence interval: 221, 517) lower on the UPF Slow-ER diet compared with the UPF Fast-ER diet [main effect; F (1, 1051) = 23.98, P < 0.001]. The effect on energy intake was consistent across participants and the number of days on the diet [diet∗time: F (13, 1051) = 0.96, P = 0.486], and was not attributable to meal liking or macronutrient intake (all, P > 0.05). There was no change in body weight pre-diets to post-diets, and no differences in body weight between the 2 diets. Body fat mass decreased on the UPF Slow-ER diet by 0.43 kg [main effect; F (1, 119) = 14.68, P = 0.0002].

conclusionsFood texture-derived ER has a significant and sustained effect on energy intake of ultraprocessed diets over a 2-wk period. This finding highlights the importance of food texture in guiding ER and the central role of sensory cues in regulating meal size. This trial was registered at clinicaltrials.gov as NCT06113146.

Indexed as

DietEatingEnergy IntakeFeeding BehaviorFood HandlingAdultCross-Over StudiesFemaleHumansMaleMealsSingle-Blind MethodYoung Adultdietary energy intakeeating ratefood texturemetabolic healthnovaultraprocessed diet

Identifiers

PMID41314613
PMCPMC13084570

What Socratic holds

Textmetadata
LicenceCC BY
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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 Socratic graph.