Food texture influences eating rate (ER), and slower ERs are associated with reduced energy intake within a meal. However, it remains unclear whether this acute effect of ER on intake is sustained over time. We investigated whether texture-based differences in meal ER can have a sustained effect on food and energy intake across 11 consecutive days. In a randomised cross-over feeding trial, Dutch adults (n=20) were randomised to an 11-day ‘fast’ and an 11-day ‘slow’ ER diet, followed by a 17-day washout period before completing the alternate diet-arm. Participants consumed ad libitum breakfast and dinners of which ER was manipulated using food texture, and received the same lunch meals on both diets served in regular-sized fixed portions. Diets were matched for served total weight (gram), energy (kcal), energy density (kcal/gram) and were equivalent for visual volume, meal-liking and meal-variety. Meal ER on the ‘slow diet’ was on average 32% slower compared to the ‘fast diet’ (P<0.01). On days when texture led to significant differences in ER, food intake was reduced by 121 ± 24 g/day (P<0.001) and this effect did not attenuate over time (P=0.25). Cumulative food intake was 6% lower for the slow compared to the fast diet (P<0.001) with no significant difference in energy intake. On 8 of the 11 test days, meal texture reduced ER and supported a consistent reduction in food intake. Further research should test whether a whole diet approach to lowering ER by modifying meal textures could help to moderate food and energy intakes.

This trial was pre-registered at clinicaltrials.gov as NCT05561426.