Satisfaction with a snacking episode containing both high and low energy density foods: An in-person experimental lab study

Our recent systematic review of intervention studies showed little evidence that the manipulation of the energy density of a snack affected key eating behaviour outcomes (e.g., hunger), though some limited evidence showed that higher energy density (HED) snacking resulted in higher satiety (1) . One possibility, therefore, is that the energy density of a snacking episode offers a potential target for health intervention. We explored this by combining high energy dense (HED) foods and low energy dense (LED) foods to create a reduced energy density single snacking episode. Two online studies utilising conjoint analysis and food photography were implemented to identify ideal combinations of food and the preferred ratios of low-to-high energy dense foods within each snack. These results alongside practical considerations allowed identification of a favoured combination of mini-cookies and strawberry slices, leading to a ‘zone of interest’ being developed where the energy density of the snacking episode was reduced but satisfaction remained adequate. This zone of interest consisted of four mini cookies and two strawberry slices and three mini cookies and three strawberry slices. A 3-day in person lab study was run where participants (n = 32) consumed one of the three snacking episodes on each of the study test days: 6 mini cookies (5.5 kcal/g), four mini cookies and two strawberry slices (3.78 kcal/g), and three mini cookies and three strawberry slices (2.92 kcal/g). Participants were asked to rate (100mm Visual Analogue Scales) eating behaviour outcomes, including satisfaction, hunger, and fullness immediately post-consumption, as well as 1, 2, and 3 hours after each study day. Preliminary Linear Mixed Model analysis revealed that the energy density of the snacking episode (condition) had no significant impact on satisfaction (6 mini-cookies: M = 70.94 (SD = 19.69), 4 mini-cookies and 2 strawberry slices: M = 65.93 (SD = 25.07), 3 mini-cookies and 3 strawberry slices: M = 68.47 (SD = 24.37); p = 0.949), or other eating behaviour outcomes including fullness, hunger, desire to eat, or liking (p < 0.05). These results increase our understanding of satisfaction and snacking episodes, creating the foundations to explore how combining HED and LED foods could lead to the development of reduced energy density, satisfying snacking episodes.