Does changing the form of soup affect food intake and satiety?

Consuming soup can enhance satiety and reduce energy intake. Little is known about how varying the form of soup by altering the way in which ingredients are blended can influence energy intake and satiety. We tested the effects of consuming different forms of soup prior to a meal (separate broth and vegetables, chunky soup, chunky‐pureed soup, or pureed soup) on subsequent lunch intake. Normal‐weight, adult men and women (n=59) came to the lab for breakfast and lunch once a week for 5 weeks. Before each lunch, one of 4 compulsory preloads, or no preload, was served. Identical ingredients were used in all soups, but each was blended differently to vary the form and viscosity. A pasta lunch was consumed ad libitum 15 min after the soup was served. In women, consuming soup prior to lunch significantly reduced lunch intake (p<0.0001) and total meal energy intake (soup + lunch) (p<0.0001) compared to no preload. When soup was consumed prior to lunch, women reduced total meal intake by 17% (102 ± 28 kcal). In men, the chunky, chunky‐pureed, and pureed soups reduced lunch intake and total meal energy intake more than the broth and vegetables and no preload (p<0.0001). When consuming the chunky, chunky‐pureed, or pureed soup prior to lunch, men reduced total meal intake by 23% (167 ± 42 kcal). Consuming various forms of low‐energy dense soup before a meal is one strategy that can be used to moderate energy intake in adults. DK039177 & DK059853.