Snacking is a significant source of calories for many people, with the average person consuming about one-fourth of their daily calories from snacks. This is concerning given the high rates of overweight and obesity in the United States. Researchers at the Penn State Sensory Evaluation Center are focused on studying how Americans can make smarter snacking choices. A recent study conducted at the center looked at the impact of serving dip with a salty snack on eating behavior. The findings, published in Food Quality and Preference, showed that people consumed significantly more calories and ate at a faster rate when given chips with dip compared to just chips alone.
The study, led by John Hayes, a professor of food science, found that participants ate the same amount of chips regardless of whether dip was present, leading to a substantial increase in overall energy intake when dip was available. This lack of compensation was surprising, as many people would assume that adding something extra to a snack would result in eating less of the main item. The researchers video recorded and analyzed participants’ eating behavior, including measures of eating microstructure such as eating rate and bite size. The study revealed that the larger intake of the chips and dip snack was facilitated by a larger bite size resulting from the inclusion of dip.
Madeline Harper, a research assistant who led the study, highlighted the influence of dips on food intake, especially during snacking. Despite the fact that snacking is a major component of the American diet, it remains understudied. Understanding how external sources of oral lubrication, such as dips, impact eating behavior is crucial in addressing issues of overeating and obesity. By exploring how the physical properties of food can influence eating behaviors, researchers hope to find ways to slow people down and ultimately reduce energy consumption without sacrificing the pleasure of eating.
This groundbreaking research opens up new possibilities for exploring the relationship between food properties and eating behaviors, particularly in the context of snacking. By uncovering how dips can influence snack intake, researchers are shedding light on a previously unexplored aspect of food consumption. Paige Cunningham, a postdoctoral scholar at Penn State, also contributed to the research. The U.S. Department of Agriculture’s National Institute of Food and Agriculture supported this study, emphasizing the importance of understanding snacking behavior in combating the obesity epidemic.
Overall, this study highlights the need for greater awareness and understanding of eating behaviors around snacking. By recognizing the impact of external factors such as dips on food intake, researchers can develop strategies to help people make healthier snacking choices. With snacking playing a significant role in the American diet, addressing issues related to overeating and obesity is essential. By focusing on how the physical properties of food influence eating behaviors, researchers are hopeful that they can help individuals reduce their energy consumption without compromising their enjoyment of food.
