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.
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.
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.
Impact of the Eating Rate of Ultra-processed Foods on Dietary Intake Behavior and Metabolic Responses
Who cites it
4 citing papers in PubMed.
- A bedside-to-outside model of human nutrition research.Cell metabolism · 2026Review
- Influence of natural variations in eating rate and bolus properties on postprandial glucose and insulin responses in healthy adults.European journal of nutrition · 2026Article
- A Critical Review of the Science on "Highly" Processed Food Intake and Body Weight.Advances in nutrition (Bethesda, Md.) · 2026Review
- Ultra-processed foods and cardiometabolic risk: from evidence to policy.npj metabolic health and disease · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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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.