Kees de Graaf's research while affiliated with Wageningen University & Research and other places

... Lasschuijt et al. 1 have engineered an apparatus consisting of a weight-sensitive dining tray and a linked camera system to extract information on eating behaviors, including the number of chews, the bite size, and the eating rate for different foods in a meal, to provide feedback on what, how much, ...

... Conversely, 9 of the 23 studies presenting results which are not favourable (39.1%) included a conflict of interest by the authors or that the study had received funding from the food industry. Among these nine studies, six [11][12][13][14][15][16] are narrative reviews or papers not presenting any original research. These especially aim to sow doubts about the validity of the algorithm underlying the computation of Nutri-Score and/or on those demonstrating its efficiency in terms of objective understanding, food choice and impact on the nutritional quality of food purchases. ...

... Another approach to slow eating rate could be to modify the textural properties of the foods provided to children, to promote small bite size, longer oral processing time and a slower eating rate and calorie intake within meals. We tend to adapt our oral processing behaviors to the food properties and textures we encounter during meals and snacks, and previous studies have demonstrated that texture modification can be applied to both increase oral processing duration and decrease eating rate and energy intakes during ad libitum test meals (Forde and de Graaf 2022). The data to date has been collected in adult populations (see Bolhuis and Forde 2020;Hogenkamp and Schiöth 2013;Robinson et al. 2014 for reviews), yet the opportunity to apply food texture modification to slow eating rate and reduce energy intake has yet to be tested with children. ...

... Another factor that can play a role in regulating how goal triggers function is the priming method. Odor primes often operate initially non-consciously, but sustained exposure increases the likelihood of more conscious processes such as cognitive control responses to kick in (Morquecho-Campos, de Graaf, & Boesveldt, 2021;Morquecho-Campos, Hellmich, Zwart, de Graaf, & Boesveldt, 2022). According to , in comparison to linguistic primes, visual ones fare better. ...

... Each test food stimuli ranges from low sweet/salt to high sweet/ salt, across five intensity levels (so-called L-2, L-1, L-0, L + 1, L + 2; adapted from Urbano et al. [65]). Test foods selected for the Sweet Tooth study were pre-tested over a period of 1 year, across four pilot studies, that included in total 127 participants ( [66], full paper to be submitted). ...

... These tools avoid the drawbacks of certain self-reported measures, and may also feed-forward either specific interventions or behavioral suggestions to the user, i.e., the use of "nudging" approaches to increase physical activity behavior (48). These strategies could be adopted not only using mobile phonebased sensors and apps but also via alternative means of data collection such as smartwatches, food-intake sensors, and other wearables (45,49,50). To date, a few pilot mHealth tools have been made available to gather information on food environments in a participatory way (51,52). ...

... Individuals who engage in more health-promoting behaviours (e.g., participate in exercise, attend social and cultural events, engage in continuous learning) have better physical and psychological health despite their socioeconomic status [74]. Indeed, enabling individuals by incorporating elements of social cohesion for engagement, provision of affordable, accessible information and tailored advice from credible sources (e.g., GPs), and constant external monitoring due to a lack of self-mobilisation have been critical to the successful implementation of grass-root lifestyle interventions in lower socioeconomic areas [75,76]. ...

... However, evidence on the negative health effects of artificial sweeteners' intake is accumulating, such as the association with cardiovascular disease and mortality [59], and with increased cancer risk [60]. Unfortunately, many in the general public still adopt the use of sweeteners as a short-term strategy to reduce dietary sugar and for weight management [61]. ...

... This may have been caused by not being able to eat second helpings, perhaps prompting women to load less on their fork and eat slowly in an attempt to make the meal last longer. Satiation due to oro-sensory exposure depends mostly on stimulus exposure time and intensity (Lasschuijt, de Graaf, & Mars, 2021). While intensity of the stimuli was kept constant in our study, the duration of the meal was Table 4 Impact of plate on energy and macronutrient intake plus dietary energy density of the meal and the 8 h period following the test meal. ...

... The results from Stamataki, Crooks, et al., 2020 also contrast with those from Anton et al., who used solid preloads sweetened with either stevia, aspartame, or sucrose, and found no added energy intake after S&SEs (Anton et al., 2010). Due to the solid nature of the preload, it is possible that the satiating impact of the S&SEs in that study may have been enhanced vs a liquid preload, either via the texture or other food characteristics (Almiron-Roig et al., 2013;Appleton et al., 2021). In line with our results, another study (Tey et al., 2017b), also failed to detect an impact in total energy intakes after a sucrose or stevia RebA beverage preload. ...