The eating rate of bread predicted from its sensory texture and physical properties.

Eating rate (ER) can moderate energy intake and ER can be modified by the texture and physical properties of food. However, the magnitude of the effects is not well known. The aim of this study was to investigate how bread texture and physical properties determine ER.

Consistent effect of eating rate on food and energy intake across twenty-four meals.

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.