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Food portion size influences accompanying beverage selection in adults

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)103-113
Number of pages11
JournalAppetite
Volume136
Early online date25 Jan 2019
DOIs
DateAccepted/In press - 21 Jan 2019
DateE-pub ahead of print - 25 Jan 2019
DatePublished (current) - 1 May 2019

Abstract

When trying to reduce food portion size, it is important that meal satisfaction is, as far as possible, preserved. Otherwise, individuals may select accompaniments to the meal (e.g., snacks, beverages) to achieve satisfaction and, in doing so, negate any benefit of the original portion size reduction. This study investigated whether varying portion sizes of food would influence choice of accompanying beverages. That is, when presented with a food portion size that is smaller or larger than their ideal, an individual may compensate by choosing a beverage based on its satiating and/or orosensory properties to balance the expected satiation and satisfaction of a meal. Data from an online interactive study (n = 93) was analysed using multilevel ordinal logistic regression models. Food portion size (100, 300, 500, 700, or 900 kcal) predicted beverage choice (water, low-energy sweetened beverage, high-energy sweetened beverage). For example, the sweetened beverages were more likely to be selected with small food portion sizes (p <.001). Participant ideal food portion size did not interact with this relationship. Participants appear to have recognised that sweetened beverages provide flavour and/or energy, and used them to compensate for a smaller meal. While switching to a low-energy beverage with an increased food portion size is advantageous for energy balance, choosing a high-energy beverage with a decreased food portion size is likely to be detrimental for those attempting to reduce energy intake and body weight.

    Research areas

  • Beverage, Choice, Food reward, Meal satisfaction, Portion size, Satiety

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  • Full-text PDF (accepted author manuscript)

    Rights statement: This is the author accepted manuscript (AAM). The final published version (version of record) is available online via Elsevier at https://www.sciencedirect.com/science/article/pii/S0195666318313333 . Please refer to any applicable terms of use of the publisher.

    Accepted author manuscript, 330 KB, PDF document

    Embargo ends: 25/01/20

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    Licence: CC BY-NC-ND

  • Supplementary information PDF

    Rights statement: This is the author accepted manuscript (AAM). The final published version (version of record) is available online via Elsevier at https://www.sciencedirect.com/science/article/pii/S0195666318313333 . Please refer to any applicable terms of use of the publisher.

    Accepted author manuscript, 192 KB, PDF document

    Licence: CC BY-NC-ND

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