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Large portions and high dietary energy density promote overconsumption at meal times. This could be reduced by eating slowly.

Two studies investigated whether texture-based reductions in eating rate and oral processing moderate consumption at breakfast in combination with variations in energy density and portion size.

Adults attended 4 breakfast sessions (2 × 2 repeated-measures design) to consume rice porridge, combining a 45% reduction in eating rate [thin porridge (140 g/min) compared with thick porridge (77 g/min)] with a 77% increase in energy density (0.57 compared with 1.01 kcal/g) in study 1 [n = 61; aged 21–48 y; body mass index (BMI; in kg/m²): 16–29] and a 50% increase in portion size (100% compared with 150%) in study 2 (n = 53; aged 21–42 y; BMI: 16–29). Oral processing behaviors were coded by using webcams. Porridge intake was measured alongside …